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Sep 2, 2012 06:46 AM

One billion discount mushrooms. Now what?

I grabbed a bunch of discount mushrooms from the store the other day. Usually I make mushroom chowder in this situation, but it's summer and I'm not feeling it. What would you do? I'm also trying to cut down on carbs so no mushroom strudel, which would be my second choice. Just to make your lives more difficult, I hate tomatoes, so none of those please.

Have I mentioned I'm picky? LOL!

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  1. How about Smitten Kitchen's mushroom bourgignon?

    Serve over pureed cauliflower instead of potatoes or noodles.

    3 Replies
    1. re: TorontoJo

      Yes, I have all the ingredients an hand.Great idea. Now to convince my 9 yr old vegetables aren't evil incarnate......

      1. re: TorontoJo

        Agreed. This is one of my favorite vegetarian main dishes and it uses a lot of mushrooms.

        1. re: TorontoJo

          I've made this several times...DELICIOUS!!! Believe don't even miss the meat being there!!!

        2. Make duxelles and stuff chicken breasts with them. Duxelles take a lot of mushrooms since they cook down so much.

          3 Replies
          1. re: roxlet

            And duxelles freeze beautifully.

            1. re: roxlet

              Duxelles! Haven't done that in ages! Good idea. Thanks!

              1. re: dianne0712

                I freeze Duxelles by tablespoonfuls. Then it is easy to take out just the right amount when you want mushroom flavor to soups, sauces, for appetizers, or stuffing.

                I also like mushroom compound butters(frozen in one inch chunks). I have made them with just garlic- and recently with ginger, miso and green onion. Nice to have on hand from the freezer. Toss on veggies, rice..... or on a nice steak!

            2. Saute a big bunch of quartered mushrooms in olive oil with some onion and lots of garlic. Add a bag of fresh baby spinach and cook down.
              Just before serving, squirt some fresh lemon juice over all and toss it together.

              Fill an omelet with sauteed mushrooms and some shredded swiss cheese.

              Throw a pot roast in the slow cooker with a few cups of halved mushrooms, a little beef stock, pearl onions and some red wine. (just noticed that's pretty much the mushroom bourgignon (with beef) that TorontoJo suggested - it's delicious!)

              1. I used to go to a store with lots of discounted mushrooms. What I did was to clean them and then dehydrate them. That let me use them later, mostly in soup or pasta recipes. (Pasta is not the best for a low-carb diet, though :) I made mushroom soup, added them to beef soup and stew and also made some ramen soups with mushrooms. You can soak them and use in eggs and almost anywhere else you'd use fresh ones.