I’m not a big fan of white mushrooms. Chanterelles, morels. Porcinis, sure, but those little white guys always seem a bit slimy to me. That said, I do like 'em in Beef Burgundy, so last week when preparing the grocery list, I put them on the list. Mr. Athena got the groceries, and came home with twice as many as I needed for the Beef Burgundy.
So now, a week later, I have something like 6 or 8 ounces of mushrooms sitting in the fridge. As I said, I don’t often cook with them. Any suggestions?
Fry 'em up and put them in risotto.
Stuff 'em with crab meat (or sausage), cover with cheese, stick under the broiler, and enjoy!
Mushroom/Shallot/Swiss Cheese Omelet!
Saute the mushrooms and shallots first. If you slice the mushrooms really thinly, they’ll brown, and won’t be “slimy”.
throw them in the oven with a little butter for half an hour. Roasted muchrooms are more versitile than raw
They also freeze well at this point. Cook them with a bit of butter, allow to cool, put into a zip-loc baggie and wrap well with foil before storing in the freezer.
Soup. Mmm.
There’s seems to be a misunderstanding about these mushrooms, that they’re worth eating plain, or marinated in something. Heavens no, these are meant to be conduits for eating butter. Properly sauteed in that golden food of the gods, they combine its divine flavor with a delightful texture that makes a splendid culinary treat.
Slice them (~1/8", 3 mm) and saute them in butter (~3 tbs. for your 6-8 oz.) with a sprinkle of salt. Cook until all water has evaporated away and the remaining liquid is clear. Use in spaghetti sauce, omelets, etc. or serve as is with steak, salmon, or pork chops – if you can resist the temptation to eat them all while standing by the stove.
Follow Gary T’s suggestion, but saute with a touch of wine in that butter, and a bit of garlic along with the salt and a touch of pepper makes it awesome. You won’t be asking “What do I do with these…hey guys, stop eating all the mushrooms!!” You can, of course, put those on burgers, but what a waste.
I am going slightly against the grain. Slice them thicker (1/4") and saute them in butter, don’t crowd the pan, make a single layer only. Let them sit a bit in the butter till they brown, then start to toss. add some finely minced chopped garlic and shallots and a good pinch of thyme rubbed in your hands to release it’s flavor. You want to let the mushrooms cook down enough, at least 6-8 minutes till they are tender with caramelized bits on the outsides.
Turn the heat off and add a few tablespoons of heavy cream. You don’t want to drown them, just to bind with all the fond in the bottom of the pan and make a nice sauce. Serve on pretty much anything. I’ve done that over slices of steak, shrimp, chicken, pork, in an omelet, over rice with some spinach, over mashed or grilled potatoes.
Seriously, I make that at least once a week, it’s my go to topping for most proteins. Sometimes I will skip the cream, add a hit of white wine to deglaze and a bit of good French mustard. Or sherry and a splash of balsamic vinegar.
Buy a big bag of frozen meatballs at walmart or Sam’s Club/Gordon’s -add the coarsely chopped mushrooms and onions and garlic long cooked and caramelized in butter to a Cream, Milk, Stock, and allspice, nutmeg, salt and pepper sauce. Add, cover, and simmer the meatballs till tender and hot… serve over a bag of cooked wide egg noodles… serves many. Top with a dollop of sourcream and a rose radish.
Veggie pizza with mushrooms. Chicken tetrazzini. Salisbury steak. Mushroom pasta.
I loves me some mushrooms - any kind, I love them all. Sadly, the mister doesn’t like them much, so I don’t cook with them often. But I order them frequently when eating out.