# What can I do with this bunch of mushrooms? **URL:** \ **Category:** Cafe Society\ **Tags:** food-cooking\ **Created:** [October 23, 2021, 1:11am UTC](https://boards.straightdope.com/t/what-can-i-do-with-this-bunch-of-mushrooms/953039 "2021-10-23T01:11:44Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![Biggirl](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/biggirl/32/3294_2.png) [@Biggirl](https://boards.straightdope.com/u/Biggirl)\ **Post date:** [October 23, 2021, 1:11am UTC](https://boards.straightdope.com/t/what-can-i-do-with-this-bunch-of-mushrooms/953039/1 "2021-10-23T01:11:44Z")
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. [![Imgur](https://i.imgur.com/HN0UCwh.jpeg "imgur.com") ](https://imgur.com/HN0UCwh) ---
**Author:** ![romansperson](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/romansperson/32/17100_2.png) [@romansperson](https://boards.straightdope.com/u/romansperson)\ **Post date:** [October 23, 2021, 1:24am UTC](https://boards.straightdope.com/t/what-can-i-do-with-this-bunch-of-mushrooms/953039/2 "2021-10-23T01:24:38Z")
A quiche sounds good. [Martha’s recipes are usually pretty good too](https://www.marthastewart.com/868429/shallot-mushroom-quiche), 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. ---
**Author:** ![Snowboarder\_Bo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/snowboarder_bo/32/229_2.png) [@Snowboarder\_Bo](https://boards.straightdope.com/u/Snowboarder_Bo)\ **Post date:** [October 23, 2021, 1:32am UTC](https://boards.straightdope.com/t/what-can-i-do-with-this-bunch-of-mushrooms/953039/3 "2021-10-23T01:32:36Z")
Or a big fantastic pot of thick mushroom soup mmmmmmmmmmmmm ---
**Author:** ![Biggirl](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/biggirl/32/3294_2.png) [@Biggirl](https://boards.straightdope.com/u/Biggirl)\ **Post date:** [October 23, 2021, 1:36am UTC](https://boards.straightdope.com/t/what-can-i-do-with-this-bunch-of-mushrooms/953039/4 "2021-10-23T01:36:55Z")
**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. ---
**Author:** ![romansperson](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/romansperson/32/17100_2.png) [@romansperson](https://boards.straightdope.com/u/romansperson)\ **Post date:** [October 23, 2021, 1:41am UTC](https://boards.straightdope.com/t/what-can-i-do-with-this-bunch-of-mushrooms/953039/5 "2021-10-23T01:41:13Z")
I’d saute them in butter before putting them in anything, and remove the stems of the shiitakes. Those can be tough. ---
**Author:** ![Aspenglow](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aspenglow/32/76_2.png) [@Aspenglow](https://boards.straightdope.com/u/Aspenglow)\ **Post date:** [October 23, 2021, 1:41am UTC](https://boards.straightdope.com/t/what-can-i-do-with-this-bunch-of-mushrooms/953039/6 "2021-10-23T01:41:38Z")
When I’m sampling new mushrooms, I love keeping it simple so I can appreciate the differences in flavor, texture and all else. Grill a fine steak as you sauté those mushrooms in some browned butter with a bit of salt. Just can’t beat it for a quick sampler! Re the shiitakes, just discard the stems. The caps should be fine. I’d sliver them instead of cooking them whole. ETA: Do’h! Ninja’d by @romansperson! ---
**Author:** ![solost](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/solost/32/11776_2.png) [@solost](https://boards.straightdope.com/u/solost)\ **Post date:** [October 23, 2021, 1:49am UTC](https://boards.straightdope.com/t/what-can-i-do-with-this-bunch-of-mushrooms/953039/7 "2021-10-23T01:49:38Z")
> [@Aspenglow](#): > > Grill a fine steak as you sauté those mushrooms in some browned butter with a bit of salt. Just can’t beat it for a quick sampler! 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. ---
**Author:** ![burpo\_the\_wonder\_mutt](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/burpo_the_wonder_mutt/32/365_2.png) [@burpo\_the\_wonder\_mutt](https://boards.straightdope.com/u/burpo_the_wonder_mutt)\ **Post date:** [October 23, 2021, 2:18am UTC](https://boards.straightdope.com/t/what-can-i-do-with-this-bunch-of-mushrooms/953039/8 "2021-10-23T02:18:39Z")
I’d sautée them in butter in a pan and then eat 'em right outta said pan. Yumm! ---
**Author:** ![Shalmanese](https://avatars.discourse-cdn.com/v4/letter/s/45deac/32.png) [@Shalmanese](https://boards.straightdope.com/u/Shalmanese)\ **Post date:** [October 23, 2021, 6:40am UTC](https://boards.straightdope.com/t/what-can-i-do-with-this-bunch-of-mushrooms/953039/9 "2021-10-23T06:40:43Z")
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. ---
**Author:** ![Hatchie](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/hatchie/32/3983_2.png) [@Hatchie](https://boards.straightdope.com/u/Hatchie)\ **Post date:** [October 23, 2021, 6:52am UTC](https://boards.straightdope.com/t/what-can-i-do-with-this-bunch-of-mushrooms/953039/10 "2021-10-23T06:52:56Z")
Vegetarian Shepherd’s Pie. > **[Vegetarian Shepherd’s Pie Recipe](https://cooking.nytimes.com/recipes/1019221-vegetarian-shepherds-pie)** > > French green lentils (Puy lentils) make a hearty base for this vegetarian shepherd’s pie They may be slighter harder to find than other lentils, but they’re worth the extra effort Unlike brown or red lentils, green lentils retain their shape and... 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. ---
**Author:** ![alovem](https://avatars.discourse-cdn.com/v4/letter/a/b38774/32.png) [@alovem](https://boards.straightdope.com/u/alovem)\ **Post date:** [October 23, 2021, 7:59am UTC](https://boards.straightdope.com/t/what-can-i-do-with-this-bunch-of-mushrooms/953039/11 "2021-10-23T07:59:47Z")
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). Risotto’s another good option. ---
**Author:** ![terentii](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/terentii/32/212_2.png) [@terentii](https://boards.straightdope.com/u/terentii)\ **Post date:** [October 23, 2021, 8:23am UTC](https://boards.straightdope.com/t/what-can-i-do-with-this-bunch-of-mushrooms/953039/12 "2021-10-23T08:23:28Z")
Like my great-grandma Matkevich used to make back in Austria-Hungary… > **[Hungarian Mushroom Soup Recipe - The Daring Gourmet](https://www.daringgourmet.com/hungarian-mushroom-soup/)** > > This Hungarian Mushroom Soup recipe is incredibly rich and satisfying with a depth of flavor that will make your taste buds sing! ---
**Author:** ![Die\_Capacitrix](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/die_capacitrix/32/9_2.png) [@Die\_Capacitrix](https://boards.straightdope.com/u/Die_Capacitrix)\ **Post date:** [October 23, 2021, 8:42am UTC](https://boards.straightdope.com/t/what-can-i-do-with-this-bunch-of-mushrooms/953039/13 "2021-10-23T08:42:35Z")
Another vote for soup. Tis the season. 🙂 ---
**Author:** ![terentii](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/terentii/32/212_2.png) [@terentii](https://boards.straightdope.com/u/terentii)\ **Post date:** [October 23, 2021, 8:55am UTC](https://boards.straightdope.com/t/what-can-i-do-with-this-bunch-of-mushrooms/953039/14 "2021-10-23T08:55:50Z")
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! 🤗 ---
**Author:** ![Pardel-Lux](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pardel-lux/32/20182_2.png) [@Pardel-Lux](https://boards.straightdope.com/u/Pardel-Lux)\ **Post date:** [October 23, 2021, 9:05am UTC](https://boards.straightdope.com/t/what-can-i-do-with-this-bunch-of-mushrooms/953039/15 "2021-10-23T09:05:54Z")
Shiitake? Try this: [https://www.goodfood.com.au/recipes/momofukus-pickled-shiitakes-recipe-20161118-gss6ve](https://www.goodfood.com.au/recipes/momofukus-pickled-shiitakes-recipe-20161118-gss6ve) Nametake? I like this: [Nametake Recipe – Japanese Cooking 101](https://www.japanesecooking101.com/nametake-recipe/) 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. ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [October 23, 2021, 1:27pm UTC](https://boards.straightdope.com/t/what-can-i-do-with-this-bunch-of-mushrooms/953039/16 "2021-10-23T13:27:57Z")
I just watched a YouTube video with @Mangetout (aka atomic shrimp) made faux fried shrimps UK style. (Across the pond they call fried shrimp “scampi”) He foraged some nice porcinis, coated them with a seafood inspired/flavored batter, then breadcrumbs, then cooked. Looked great, and EasyPeasy, plus you already have the ‘shrooms. ---
**Author:** ![Snowboarder\_Bo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/snowboarder_bo/32/229_2.png) [@Snowboarder\_Bo](https://boards.straightdope.com/u/Snowboarder_Bo)\ **Post date:** [October 23, 2021, 2:03pm UTC](https://boards.straightdope.com/t/what-can-i-do-with-this-bunch-of-mushrooms/953039/17 "2021-10-23T14:03:47Z")
I can’t make this now or anytime soon but I _will_ make some and post when I do. I read thru that and it looks fantastic. ---
**Author:** ![eenerms](https://avatars.discourse-cdn.com/v4/letter/e/cdc98d/32.png) [@eenerms](https://boards.straightdope.com/u/eenerms)\ **Post date:** [October 23, 2021, 2:38pm UTC](https://boards.straightdope.com/t/what-can-i-do-with-this-bunch-of-mushrooms/953039/18 "2021-10-23T14:38:32Z")
This is what I was going to say…soup! ---
**Author:** ![salinqmind1](https://avatars.discourse-cdn.com/v4/letter/s/958977/32.png) [@salinqmind1](https://boards.straightdope.com/u/salinqmind1)\ **Post date:** [October 23, 2021, 2:42pm UTC](https://boards.straightdope.com/t/what-can-i-do-with-this-bunch-of-mushrooms/953039/19 "2021-10-23T14:42:38Z")
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) . 😍 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. ---
**Author:** ![solost](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/solost/32/11776_2.png) [@solost](https://boards.straightdope.com/u/solost)\ **Post date:** [October 23, 2021, 2:48pm UTC](https://boards.straightdope.com/t/what-can-i-do-with-this-bunch-of-mushrooms/953039/20 "2021-10-23T14:48:51Z")
Ooh yeah- mushroom beef barley soup. Perfect for a chilly fall day. [Next page](https://boards.straightdope.com/t/what-can-i-do-with-this-bunch-of-mushrooms/953039.md?page=2)