I had a Whole Food cart that was $6.50 short of free delivery. Had run across a Chef’s Mix 8 oz package of mushrooms for 7 bucks. I would not buy 8 ounces of mystery mushrooms for 7 dollars but for, um. . . errr… $3.50? Sure!
I can be any of 13 varieties of mushrooms that this company grows. Some I’ve never heard of, some I’ve heard of but never tasted, some I’ve eaten and some I’ve cooked. I’d like to make one big ole mushroom dish with them. Stir fry and soup are two broad categories of dishes that come to mind, but particulars. Quiche? A frittata?
Ideas? Specific recipes? I’m going to try to link a pic of the package I got.
A quiche sounds good. Martha’s recipes are usually pretty good too, though I think I’d be tempted to saute the mushrooms with the shallots in this one, and then add them to the other ingredients.
romansperson and Snowboarder_Bo– yeah! That’s what I’m thinking!
Thing is, I think I see shiitake mushrooms in there and I made them once. They taste very much like mushrooms and were delicious but I found them tough. Don’t know if it was me or the mushrooms.
For a person who both likes to cook and mushrooms, I’m a bit of a mushroom novice.
I was going to suggest similar. Mushrooms and any kind of beef go really well together. Carrmelize some onions, add the mushrooms to sautee in the butter, add some beef stock, a dash of worchestershire, and thicken it up to make a tasty mushroom gravy. Serve over steak, salisbury steak, a hamburger with some melted cheese, etc. Umami heaven.
Mushrooms have a special love for butter, black pepper and shallots. Sautee them up and then serve them with toast, scrambled eggs, beef, polenta or just straight up so you can appreciate the individual flavors.
Okay, it’s got lots of ingredients, which means it takes time. But, zum gali-gali, it’s worth the fuss! Serious! I’ve been boring friends ‘n’ family for three years touting how good this is. Especially if you like creamy plus buttery plus cheesy - this is it, a triple crown winner. Shhh, don’t tell my brother, he thinks he hates mushrooms but he liked this.
Seconding the beef suggestion: steak, pot roast, etc. Or meatballs, which is what I’ll be making later today for lunch (with Portobellos). I get good results by cutting them into thick slices, adding salt and sautéing them in a pan with a lid. They start to brown once the liquid they release has cooked away, at which point I’ll dump whatever it is I’m making into the pan (usually braised beef, pasta or meatballs in sauce).
A note on the Hungarian mushroom soup: The last time I made it, I used goose broth made by boiling the remnants of my Christmas dinner. The result was positively sublime!
Shiitake? Try this: https://www.goodfood.com.au/recipes/momofukus-pickled-shiitakes-recipe-20161118-gss6ve
Nametake? I like this: Nametake Recipe – Japanese Cooking 101
Both are very easy and keep a long time in the fridge.
For boletus type mushrooms, soups are supreme, terentii 's suggestion is great.
Depending on the type, mushrooms love garlic, parsley, black pepper and olive oil, quickly made on a pan, or eggs, in a frittata, or being pickled in vinegar.
I believe you need more mushrooms.
OH! I made this soup last winter (I used an Allrecipes recipe which was just about the same except I added a shot of sherry). and it was so so delicious I made two more batches just to have some to freeze (without the sour cream, added when serving)
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One time our fancy grocery store was offering half a dozen exotic varieties seldom seen, for something like $20 a pound. I bought a few of each and we cooked each variety separately and had a taste-test. The best were the shiitake (stems removed) - the others were unremarkable, far as I can remember. All good, though.
