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Button Mushrooms--Massive Amount

My DH came home with a big box of button mushrooms. They were a gift from a patient who has a mushroom farm and were picked this morning. I ate one raw and they are sweet! Any suggestions on what to make? Thank you!

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  1. Soup, pizza, or stuff them if they are large enough.

      1. re: sandylc

        this was my first thought, but i would say only if you run out of other ideas and just want to USE a bunch of them quickly. if you wanna spread them out, id do something else first and see whats left

      2. Roasted or braised would be great!

        1. I've been wanting to make a mushroom pot pie.

          3 Replies
          1. re: tim irvine

            Mushroom pot pie sounds so good. Do you have a recipe?

            1. re: tim irvine

              Shrooms AND pot in one pie? Now that's a food idea I can get behind.

              1. re: linguafood

                Hehehehehehehehe I have nothing else to add....

            2. Smitten Kitchen's classic mushroom bourguignon (meant for cremini, but will have enough flavor for button)


              3 Replies
              1. re: ferret

                That recipe is excellent! That's what I'm going to make tomorrow with the portobellos we got.

                1. re: ferret

                  I've done this recipe with both button mushrooms and portobellos and it tasted great both times.

                  1. re: ferret

                    I made this for a vegetarian potluck last winter. It was awesome and there were no leftovers. Even mushroom haters liked it.

                  2. I don't have a recipe. I was just going to brown a lot of mushroom chunks, make a veloute, add some celery and onion and thyme, splash a little Sherry in there, put it in a crust, and bake it.
                    The whole notion of a recipe sounds like a good idea. I will check out the Smitten Kitchen.

                    2 Replies
                    1. re: tim irvine

                      Looks like a great plan. Garlic &/or shallots might be good in there, too. The thyme and Sherry are perfect classic flavors for the mushrooms.

                      1. re: tim irvine

                        I made that recipe last time and it was terrific. Will you use a pie crust or a puff pastry crust to top the mushroom pie? (I've never made a pot pie)

                      2. Oooooooo...I want THAT in my pie!

                        1. As both sandylc and mattstolz said, iff you'd like to be able to use them over time to impart mushroom flavor to dishes, I would make a simple duxelle which can be as little as chopping up the mushrooms so there are no big chunks and then browning them until they give up their liquid and get crumbly. Stash them in the freezer in small containers and you can later add them to all sorts of dishes--tuna noodle casserole, beef stew, any meat saute to make a quick mushroom/wine pan sauce. You can get a real bang out of them.

                          4 Replies
                          1. re: escondido123

                            Excellent idea, because there are too many for us to eat before they turn.

                            1. re: escondido123

                              escondido is a great thinker here. i would also highly recommend:

                              JOYCE GOLDSTEIN’S MUSHROOM HAZELNUT SOUP

                              4 T. unsalted butter
                              1 lg onion, chopped
                              1 lb white mushrooms, coarsely chopped
                              2 c. chicken stock
                              1/3 c. hazelnuts, skinned
                              2 c. chicken stock
                              kosher salt and freshly ground black pepper

                              Toast hazelnuts in baking pan in 350 degree oven 8-10 min til lightly browned and fragrant. Remove from oven, rub in coarse terrycloth towel to remove skins. Cool to room temp. Grind finely in food processor.

                              Sautee onion in butter 5 min til translucent. Add mushrooms and cook 5 min. til done. Add 2 c. stock, bring to boil and then simmer 5 min. Put batches of this mixture in blender and puree. Return mixture to saucepan, add 2 c. stock and ground hazelnuts.Season with S and P. Heat to serve.

                              Freezes well.

                              1. re: opinionatedchef

                                Thank you! I made mushroom soup last night and it is basically that recipe minus the hazelnuts. Amazing how creamy it is. The hazelnuts sound wonderful to add next time I make it. Thank you!

                              1. Dry them. Then the sky's the limit.

                                Use in soups. Risottos. Gravy.

                                1 Reply
                                1. re: Meann

                                  I had never thought of drying mushrooms myself.

                                  1. re: porker

                                    How do I do this and how long will they keep? Thank you!

                                    1. re: porker

                                      No, no, no. Only do this if you are insane. This is a fabulously quick and easy way to die of botulism poisoning.

                                      Dry them, fine. Cook and freeze them, great. Do not even think of just covering them in oil and leaving them out. Uncooked, low-acid food held without processing in an anaerobic environment? Good lord.

                                      However, those delicious little marinated mushrooms you sometimes find on the antipasto tray? Those are both cooked under pressure and pickled in a high-acid, high-salt vinegar brine.

                                      1. re: acgold7

                                        Whoa, whoever said or even suggested "just covering them in oil and leaving them out. Uncooked, low-acid food held without processing in an anaerobic environment?"

                                        Did anyone read the perhaps key word "preserve"?

                                        As to your comparison to marinated mushrooms, the processes described in the links below run along the same lines. I question the "cooked under pressure" requirement, but the 'shrooms are cooked in a high acid liquid, the jars are sterilized, the brine is high acid, and the filled jars are processed.
                                        I don't think you have to be insane to do this, not any more so than the garden variety tomato canner...

                                        Maybe have a look here
                                        or here

                                        1. re: porker

                                          You didn't say anything about pickling, curing, cooking or canning, all of which those recipes dictate (and which look fine because they contain high volumes of both salt and acid, and the mushrooms are cooked in this brine before canning). Both canning solutions are really a vinaigrette which is less than 50% oil.

                                          And tomatoes are acidic, which mushrooms aren't.

                                          All you mentioned was oil, which pretty clearly implies just throwing them in a jar and covering with oil, which many people might be tempted do to without any further explanation. Thanks for clarifying.

                                        2. re: acgold7

                                          So just covering raw mushrooms in oil and leaving for a while can produce botulism? Wow. Would they be ready for Christmas, do you think?

                                            1. re: Robin Joy

                                              I saw a thread the other day. The poster was apparently a young lady who wanted to cook for the in-laws....
                                              Ahhh never mind.

                                        3. Ohhhhh, how I LOVE mushrooms !!!!
                                          You are so LUCKY !!!

                                          I am enjoying the suggestions here myself :-)

                                          1 Reply
                                          1. re: oooYUM

                                            When DH left this am I said, "Tonight we're having our own little mushroom festival". He was particuarly happy about the mushroom pot pie.

                                          2. You are so lucky. We just love mushroom like hobbits at my home. In addition to all those ideas here, I would also suggest a simple sauteed mushroom. We eat this dish very often. Although it is supposed to be a side dish, we eat it as main. Chop the mushrooms in halves or quarters, depending on their size. Heat some EVO. Cook lots of finely chopped garlic until tender, add the mushrooms. Saute in low heat. Add salt, chilli flakes and parsley. Serve really hot. you can also grate parm on top. Why not fry some for breakfast?

                                            2 Replies
                                            1. re: raisa

                                              Sounds so good. I was surprised that the mushrooms had an almost sweet taste. I think that is the difference in literally just picked that am taste.

                                              1. re: DaisyM

                                                Your post made me buy more mushrooms. I made quiche with them. Sauteed some and also added them to my shepherd's pie.

                                            2. Drying them is easy--spread them out in a single layer on a paper towel on the counter. Turn them over once in a while. Especially in the winter, with lower humidity in the house, they will dry quickly.

                                              I keep the dry ones in the freezer, just to make sure that they don't attract bugs.

                                              2 Replies
                                              1. re: sparrowgrass

                                                Are you leaving them out over the course of several days? And when you do use them are you soaking them in warm water? Thank you!

                                                1. re: sparrowgrass

                                                  Here in Colorado, they dry right on the ground. It's kinda creepy. Like undead mushrooms on the ground. In Jersey they would just rot.

                                                2. Ina Garten has a mushroom lasagna recipe that is good. I would add some portabellos and/or some reconstituted dried mushrooms to round out the flavors.


                                                  1. These garlic butter roasted mushrooms would be another yummy way to use up the bounty. http://smittenkitchen.com/2010/12/gar... Lucky you!

                                                    4 Replies
                                                    1. re: GretchenS

                                                      Gretchen those mushrooms were AMAZING! I'm going to make them again tomorrow. Thank you for that recipe.

                                                      1. re: DaisyM

                                                        I'm so glad you liked them! Making them this weekend too.

                                                        1. re: GretchenS

                                                          I made them again last night. Husband got home really late and exhausted. Had them bubbling in the oven and a fresh baguette. Huge hit.....told me I have to make them for Thaksgiving.

                                                          1. re: DaisyM

                                                            I'm making them tonight, can't wait!!

                                                    2. mushrooms a la grecque!
                                                      great for cocktail time snacks.

                                                      2 Replies
                                                      1. re: alkapal

                                                        I just took several lbs over to a neighbor.

                                                        1. re: DaisyM

                                                          We love mushrooms and eat them frequently. Several years ago, my brother's neighbors had been out hunting morel mushrooms. They offered my brother and his wife a paper sack of them. I estimate there were at least two pounds in that sack. I almost cried when I heard the story. My SIL's response, "No thank you, we don't care for mushrooms". They had no idea what they were offered.

                                                      2. Yum! I love mushrooms. I second both the smitten kitchen recommendations. I have made both and they are great. A great way to showcase the mushrooms is roasted with herbs and sour cream http://www.thekitchn.com/thekitchn/ma... . And this mushroom pie was excellent: http://www.veggienumnum.com/2010/08/m...

                                                        1. you need a LOT of mushrooms to make soup.

                                                          5 Replies
                                                          1. re: danionavenue

                                                            20lbs! He gave away a box of 10lbs to some co workers and I gave some to a couple of neighbors. We still have a ton! But the pot pies look beautiful and the roasted mushrooms smell amazing. Hopefully, he'll be home at a decent hour to enjoy. Thanks everyone. I'm making more recipes that you suggested tomorrow.

                                                            1. re: danionavenue

                                                              I was going to suggest Hungarian mushroom soup. I'm not a big fan of mushrooms, but that stuff is gooooood! Recipe from Full Circle Farm (www.fullcircle.com):

                                                              Hungarian Mushroom Soup
                                                              Since mushrooms are in season and having a great growing year, and spring hasn’t exactly sprung as of yet, try this delicious Hungarian mushroom soup for a warm and hearty dinner. Use a variety of mushrooms for a rustic flavor.
                                                              12 ounces mushrooms, sliced
                                                              2 C onions, chopped
                                                              2 T butter
                                                              3 T flour
                                                              1 C milk
                                                              2 t dill weed
                                                              1 T Hungarian paprika
                                                              1 T tamari soy sauce
                                                              1 t salt
                                                              2 C stock
                                                              2 t fresh-squeezed lemon juice
                                                              1/4 cup parsley, chopped
                                                              Ground black pepper, to taste
                                                              1/2 cup sour cream
                                                              Sauté onions in 2 tablespoons stock, salt lightly. A few minutes later, add mushrooms, 1 teaspoon dill, 1/2 cup stock or water, soy sauce, and paprika. Cover and simmer 15 minutes. Melt butter in large saucepan. Whisk in flour and cook, whisking, a few minutes. Add milk and cook, stirring frequently, over low heat about 10 minutes until thick. Stir in mushroom mixture and remaining stock. Cover and simmer 10-15 minutes. Just before serving, add salt, pepper, lemon juice, sour cream, and, if desired, extra dill (1 teaspoon). Serve garnished with parsley.

                                                              1. re: Jeri L

                                                                i like the idea of dill in there - and i'll bet the good amount of onions makes it really sweet-savory! thanks for sharing the recipe, jeri.

                                                              2. re: danionavenue

                                                                i don't think you need a LOT of mushrooms to make soup. a pound is plenty for a nice mushroom bisque that'll serve 6.

                                                                1. re: alkapal

                                                                  I'm going to make mushroom soup tonight. Thank you!

                                                              3. daisy, have you worked w/ filo/phyllo before? this is one of my favs:

                                                                MINDY'S MUSHROOM STRUDEL

                                                                2 lb // 4 lb Mushrooms

                                                                1/4 C & 1/8 C // 3/4 C Minced shallots

                                                                1 C // 1 ½ C - 2 C Minced Onions

                                                                ½ Stick + // 1 stick + Unsalted Butter

                                                                3 // 6 T AP Flour

                                                                ½ C // 1 C Dry Sherry or Maderia

                                                                1 tsp // 2 tsps Worcestershire Sauce

                                                                ½ tsp // 1 tsp Cayenne Pepper

                                                                1 C // 2 C Sour Cream

                                                                1 // 2 C Grated Gruyere Cheese

                                                                1/2 c. // 1 c. Optional: Toasted skinned hazlnuts, ground medium

                                                                2 boxes // 3 bxs Phyllo Dough

                                                                ½ lb // 1 lb Unsalted Butter , melted

                                                                Mince mushrooms in cuisinart. In large saucepan saute mushrooms in butter until juices are out. Saute shallots and onions in added butter til done and add to mushrooms. Add the flour and cook over medium heat 4- 5 minutes to cook out flour flavor. Add the sherry and cook down until most liquid is gone. Add worcestershire sauce and cayenne pepper to taste. Cool. Add sour cream and grated Gruyere cheese. Salt and pepper to taste. Mix until combined. Use this filling for strudel in desired form. Can do in long strudel roll or in individual packages(envelope shape), using a 2 sheet bed of phyllo, each sheet brushed lightly w/melted butter. When formed, brush w/ melted butter. Bake 350 degrees about 20-30 min. til medium brown.

                                                                Freezes well.

                                                                8 Replies
                                                                1. re: opinionatedchef

                                                                  Oh, wow does that sound amazing! What is really crazy is that I'm waiting for an order from Murray's to be delivered by fedex and it includes gruyere. Do you think this would work out with puff pastry? I made the mushroom pot pies with puff pastry and it was easy to work with. Thanks for another great recipe.

                                                                  1. re: DaisyM

                                                                    yes, i think puff pastry would be delic. I forgot to say- my notes suggest you may want lots more sherry, worc sce and cayenne. Probably unlike mushroom pot pie, this is very rich with the sour cream and gruyere, just fyi. great alongside a roast meat or chicken :-}

                                                                      1. re: opinionatedchef

                                                                        that strudel recipe made me think of "stuffed and baked in puff pastry brie" - done with mushroom duxelles as the stuffing in the middle layer. i think that'd be good MAYBE also with a fine-minced cranberry chutney inside or alongside. think: fatty brie, savory mushies, tart cran, crispy pastry.

                                                                        1. re: alkapal

                                                                          a pal, i could never get myself to eat that stuff. like putting mayo on bacon fat- to me.
                                                                          i could see brie in some kind of bread shell but not brioche or puff.

                                                                          1. re: opinionatedchef


                                                                            if this is like mayo on bacon grease, then i'm "in"!
                                                                            please pass the duke's and the nueske's….

                                                                    1. re: opinionatedchef

                                                                      This may be a stupid question, but here goes. Do you freeze this mushroom strudel before or after baking it? My instinct says to freeze it before baking but I thought i should ask.

                                                                      1. re: John E.

                                                                        john, there are really very few stupid questions. my bad in not being more clear.I make the strudel and freeze it, and bake it off frozen. 400 degrees. we also used to make very popular miini beef wellingtons with filo 'cigarettes' filled w/ the same mushroom duxelles mixture hugging a small log shaped piece of raw beef tenderloin. We served them w/ a sour cream/horseradish/ worc. sauce/pinch cayenne dip. Wicked addictive, but not good reheated; have to eat them freshly baked off.

                                                                    2. How about mushroom martinis

                                                                      2.5oz Bombay Saphire Gin
                                                                      .5 oz Vermouth
                                                                      3-4 Mushrooms (DO NOT CLEAN)
                                                                      crushed ice

                                                                      Shake vigorously.
                                                                      Strain into chilled cocktail glass.
                                                                      Garnish with dried mushroom.

                                                                      1. daisy, have you done w/ your 'shrooms or are you still looking for ideas?

                                                                        1 Reply
                                                                        1. re: opinionatedchef

                                                                          It was a week of mushrooms....we're done! However, I kept your recipe for the pastry. It sounds delicious.

                                                                        2. Make a large batch of Duxelles. The Duxelles can be frozen and added to all sorts of things.