# Three pounds of button mushrooms **URL:** \ **Category:** Cafe Society\ **Created:** [December 31, 2011, 8:50pm UTC](https://boards.straightdope.com/t/three-pounds-of-button-mushrooms/607978 "2011-12-31T20:50:31Z")\ **Posts on this page:** 16\ **Page:** 1
**Author:** ![twickster](https://avatars.discourse-cdn.com/v4/letter/t/ec9cab/32.png) [@twickster](https://boards.straightdope.com/u/twickster)\ **Post date:** [December 31, 2011, 8:50pm UTC](https://boards.straightdope.com/t/three-pounds-of-button-mushrooms/607978/1 "2011-12-31T20:50:31Z")
They were only $5, how could I resist? What should I do with them? Anyone got a good mushroom soup recipe? ---
**Author:** ![Miss\_Violaceous](https://avatars.discourse-cdn.com/v4/letter/m/2bfe46/32.png) [@Miss\_Violaceous](https://boards.straightdope.com/u/Miss_Violaceous)\ **Post date:** [December 31, 2011, 9:02pm UTC](https://boards.straightdope.com/t/three-pounds-of-button-mushrooms/607978/2 "2011-12-31T21:02:39Z")
> **[mushroom bourguignon](https://smittenkitchen.com/2009/01/mushroom-bourguignon/)** > > When it is as cruelly cold out as it has been this week, beef bourguignon is one of my favorite things. If there is anything better than a symphony of onions, carrots, red wine, broth and a scoop o… ---
**Author:** ![WhyNot](https://avatars.discourse-cdn.com/v4/letter/w/c77e96/32.png) [@WhyNot](https://boards.straightdope.com/u/WhyNot)\ **Post date:** [December 31, 2011, 9:04pm UTC](https://boards.straightdope.com/t/three-pounds-of-button-mushrooms/607978/3 "2011-12-31T21:04:27Z")
I use Cook’s Illustrated Creamy Mushroom Soup recipe. It’s pretty dang good. If you’re uninspired for anything else, just slice and sautee with some onions. Freeze in 1 cup measures and you’re a (time consuming) step ahead in dozens of recipes! Fresh mushrooms don’t freeze well, but sauteed ones are wonderful. ---
**Author:** ![twickster](https://avatars.discourse-cdn.com/v4/letter/t/ec9cab/32.png) [@twickster](https://boards.straightdope.com/u/twickster)\ **Post date:** [December 31, 2011, 9:15pm UTC](https://boards.straightdope.com/t/three-pounds-of-button-mushrooms/607978/4 "2011-12-31T21:15:35Z")
> [@Miss\_Violaceous](#): > > [mushroom bourguignon – smitten kitchen](http://smittenkitchen.com/2009/01/mushroom-bourguignon/) That does look good. > [@WhyNot](#): > > If you’re uninspired for anything else, just slice and sautee with some onions. Freeze in 1 cup measures and you’re a (time consuming) step ahead in dozens of recipes! Fresh mushrooms don’t freeze well, but sauteed ones are wonderful. Hmmm, this is an excellent idea also. ---
**Author:** ![Tapiotar](https://avatars.discourse-cdn.com/v4/letter/t/3be4f8/32.png) [@Tapiotar](https://boards.straightdope.com/u/Tapiotar)\ **Post date:** [December 31, 2011, 10:25pm UTC](https://boards.straightdope.com/t/three-pounds-of-button-mushrooms/607978/5 "2011-12-31T22:25:00Z")
From a vegetarian cookbook I had decades ago, was if the Vegetarian Epicure?..mushrooms, sliced green peppers, sliced onions, cooked in large amount of butter, equal amount of red wine, and brown sugar. Simmer slowly for a couple hours, until everything is dark and delicious. I haven’t made this in years, but I recall it being delicious. These days, I’d leave out the sugar… ---
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [December 31, 2011, 10:34pm UTC](https://boards.straightdope.com/t/three-pounds-of-button-mushrooms/607978/6 "2011-12-31T22:34:50Z")
Stroganoff!!! (which I am making Monday) ---
**Author:** ![John\_Mace](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/john_mace/32/185_2.png) [@John\_Mace](https://boards.straightdope.com/u/John_Mace)\ **Post date:** [December 31, 2011, 10:36pm UTC](https://boards.straightdope.com/t/three-pounds-of-button-mushrooms/607978/7 "2011-12-31T22:36:45Z")
You can always saute them, divide them up, and freeze them. You’ll have 'shrooms to add to to whatever you’re cooking up for quite some time. I usually do that on a smaller scale, just because I like them chunky and generally have to cook them before the other vegetables anyway. ---
**Author:** ![Huerta88](https://avatars.discourse-cdn.com/v4/letter/h/82dd89/32.png) [@Huerta88](https://boards.straightdope.com/u/Huerta88)\ **Post date:** [December 31, 2011, 10:42pm UTC](https://boards.straightdope.com/t/three-pounds-of-button-mushrooms/607978/8 "2011-12-31T22:42:32Z")
> [@twickster](#): > > Anyone got a good mushroom soup recipe? I think they’d work in this, which is really tasty. [http://www.youlinchng.com/soup-recipes/japanese-soup-recipe-nameko-tofu-soup](http://www.youlinchng.com/soup-recipes/japanese-soup-recipe-nameko-tofu-soup) ---
**Author:** ![tdn](https://avatars.discourse-cdn.com/v4/letter/t/94ad74/32.png) [@tdn](https://boards.straightdope.com/u/tdn)\ **Post date:** [December 31, 2011, 10:48pm UTC](https://boards.straightdope.com/t/three-pounds-of-button-mushrooms/607978/9 "2011-12-31T22:48:40Z")
> [@TriPolar](#): > > Stroganoff!!! (which I am making Monday) Ooh, yum. Risotto is another idea. ---
**Author:** ![Xema](https://avatars.discourse-cdn.com/v4/letter/x/9de053/32.png) [@Xema](https://boards.straightdope.com/u/Xema)\ **Post date:** [December 31, 2011, 11:40pm UTC](https://boards.straightdope.com/t/three-pounds-of-button-mushrooms/607978/10 "2011-12-31T23:40:57Z")
A year and a half ago part of a large oak tree fell in woods near me. I inoculated this with shitake spawn, which has yielded excellent results. From this I’ve discovered the value of drying mushrooms. A food dryer is best for significant quantities, but you can do a decent job in an oven. Slice the mushrooms, place them on cookie sheets, and dry them thoroughly at low heat. Once dry they will keep forever (I put then in plastic bags in the freezer, but room temperature is okay). They are useful in most recipes. ---
**Author:** ![salinqmind](https://avatars.discourse-cdn.com/v4/letter/s/3ec8ea/32.png) [@salinqmind](https://boards.straightdope.com/u/salinqmind)\ **Post date:** [December 31, 2011, 11:55pm UTC](https://boards.straightdope.com/t/three-pounds-of-button-mushrooms/607978/11 "2011-12-31T23:55:02Z")
When I bought a huge basket of mushrooms this summer, I made marinated mushrooms. Don’t have the recipe here, but there are dozens online. Red wine vinegar, sugar, water, bay leaf were some of the ingredients. They were just delicious and disappeared in days! ---
**Author:** ![Larry\_Mudd](https://avatars.discourse-cdn.com/v4/letter/l/f14d63/32.png) [@Larry\_Mudd](https://boards.straightdope.com/u/Larry_Mudd)\ **Post date:** [January 1, 2012, 12:35am UTC](https://boards.straightdope.com/t/three-pounds-of-button-mushrooms/607978/12 "2012-01-01T00:35:22Z")
> [@tdn](#): > > Ooh, yum. > > Risotto is another idea. Risotto is too much work for button mushrooms. (You want more _mushroomy_ mushrooms for risotto. The one I’m making tonight has shittake, oyster, and portobellio.) Button mushrooms? Saute a bunch with garlic and onion, add chicken stock and heavy cream, season with salt and pepper, puree. Proportions barely matter; it’s always going to be delicious. ---
**Author:** ![UFC\_Is\_Sux](https://avatars.discourse-cdn.com/v4/letter/u/46a35a/32.png) [@UFC\_Is\_Sux](https://boards.straightdope.com/u/UFC_Is_Sux)\ **Post date:** [January 1, 2012, 12:36am UTC](https://boards.straightdope.com/t/three-pounds-of-button-mushrooms/607978/13 "2012-01-01T00:36:53Z")
They go really good with badgerbadgerbadgerbadgerbadgerbadgerbadgerbadger … But seriously, I’d make the biggest pot of spaghetti sauce and let them simmer to delicious mushroom-ness. ---
**Author:** ![VOW](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/vow/32/3043_2.png) [@VOW](https://boards.straightdope.com/u/VOW)\ **Post date:** [January 1, 2012, 12:49am UTC](https://boards.straightdope.com/t/three-pounds-of-button-mushrooms/607978/14 "2012-01-01T00:49:08Z")
Gobs of butter and a fork. ~VOW ---
**Author:** ![tdn](https://avatars.discourse-cdn.com/v4/letter/t/94ad74/32.png) [@tdn](https://boards.straightdope.com/u/tdn)\ **Post date:** [January 1, 2012, 12:51am UTC](https://boards.straightdope.com/t/three-pounds-of-button-mushrooms/607978/15 "2012-01-01T00:51:02Z")
> [@Xema](#): > > A food dryer is best for significant quantities, but you can do a decent job in an oven. Slice the mushrooms, place them on cookie sheets, and dry them thoroughly at low heat. Will this work in a gas oven? Apparently gas renders a good amount of moisture. ---
**Author:** ![Xema](https://avatars.discourse-cdn.com/v4/letter/x/9de053/32.png) [@Xema](https://boards.straightdope.com/u/Xema)\ **Post date:** [January 1, 2012, 1:54am UTC](https://boards.straightdope.com/t/three-pounds-of-button-mushrooms/607978/16 "2012-01-01T01:54:59Z")
> [@tdn](#): > > Will this work in a gas oven? Apparently gas renders a good amount of moisture. I’ve only every dried them in an electric oven. But I have to believe at some temperature setting a gas oven would do the job. When the temp is a bit hot, the mushrooms acquire a desirable tinge of extra flavor.