Too Many Mushrooms

[barbszy]

I bought a 2-lb bag of white mushrooms. Half of them went into today's pot roast dinner. Now I need to figure out what to do with the rest! None of my neighbors want any mushrooms....I know they don't keep forever. Is there a good side dish I can make with these mushrooms so they don't go to waste? (The produce market only sells prebagged foods--so I had to take a large bag).

[Yummys_Girl]

Stuffed mushrooms would be tasty!

Chinatown Stuffed Mushroomshttp://www.jennieo.com/images/spacer.gif

Servings: 24
http://www.jennieo.com/images/spacer.gif-http://www.jennieo.com/images/spacer.gif24 large fresh mushrooms (about 1 pound), cleaned and stems trimmed-http://www.jennieo.com/images/spacer.gif1/2 package Ground Turkey (http://www.jennieo.com/product.asp?id=13) (20-ounce), any variety
-http://www.jennieo.com/images/spacer.gif1 clove garlic, minced
-http://www.jennieo.com/images/spacer.gif1/4 cup fine dry bread crumbs
-http://www.jennieo.com/images/spacer.gif1/4 cup thinly sliced green onions
-http://www.jennieo.com/images/spacer.gif3 tablespoons reduced-sodium soy sauce, divided
-http://www.jennieo.com/images/spacer.gif1 teaspoon minced fresh ginger
-http://www.jennieo.com/images/spacer.gif1 egg white, lightly beaten
-http://www.jennieo.com/images/spacer.gif1/8 teaspoon red pepper flakes (optional)http://www.jennieo.com/images/spacer.gif

DirectionsRemove stems from mushrooms; finely chop enough stems to equal 1 cup. Cook turkey with chopped stems and garlic in medium skillet over medium-high heat until turkey is no longer pink, stirring to separate turkey. Spoon off any fat. Stir in bread crumbs, green onions, 2 tablespoons soy sauce, ginger, egg white and pepper flakes, if desired; mix well. Brush mushroom caps lightly on all sides with remaining 1 tablespoon soy sauce; spoon about 2 teaspoons stuffing into each mushroom cap. * Place stuffed mushrooms on rack of foil-lined broiler pan. Broil 4 to 5 inches from heat 5 to 6 minutes or until hot. *Mushrooms may be made ahead to this point; cover and refrigerate up to 24 hours. Add 1 to 2 minutes to broiling time for chilled mushrooms.

[Yummys_Girl]

Here's another

Dottie's Stuffed Mushrooms

8 ounces mushroom -- white button
4 ounces cream cheese
1/2 pound pork sausage -- breakfast roll sausage
4 ounces shredded cheddar cheese -- finely shredded, optional
1/4 teaspoon salt and pepper
4 cups water
2 tablespoons lemon juice

How to Prepare:
Preheat oven to 350f.

Wash mushrooms and remove stems. Bring water and lemon juice to a boil and add mushroom caps. Let boil for 2 minutes - then pour in a colander to drain. Crumble sausage in a skillet and cook until completely done - about 10 minutes. Let cool. Chop mushroom stems. Once the sausage is cool, mix the cream cheese, salt and pepper, chopped mushroom stems and cheddar cheese (if used) to form a thick mixture.

Divide the mixture among the mushroom caps, mounding. Place stuffed mushrooms in a casserole and bake, uncovered, for about 20 minutes or until filling is bubbly and mushrooms are slightly soft.

I get about 10 mushrooms per 1/2 lb.

*You can skip the boiling step if you prefer a firmer mushroom! Just stuff and bake.

[Yummys_Girl]

And another:

Red Lobster Crab Stuffed Mushrooms

1 pound fresh mushrooms, approximately 35-40
1/4 cup celery, finely chopped
2 tablespoons onion, finely chopped
2 tablespoons red bell pepper, finely chopped
1/2 pound crab claw meat
2 cups oyster crackers, crushed
1/2 cup Cheddar cheese, shredded
1/4 teaspoon garlic powder
1/2 teaspoon Old Bay Seasoning
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1 egg
1/2 cup water
6 white Cheddar cheese slices

Preheat oven to 400 degrees F.

Sautee celery, onion and pepper in butter for 2 minutes, transfer to a plate, and cool in the refrigerator.

While vegetables cool, wash mushrooms and remove stems. Set caps to the side and finely chop half of the stems. Discard the other half of the stems or use elsewhere.
Combine the sauteed vegetables, chopped mushroom stems and all other ingredients (except cheese slices) and mix well.

Place mushroom caps in individual buttered casseroles or baking dishes (about 6 caps each). Spoon 1 teaspoon of stuffing into each mushroom. Cover with sliced cheese. Bake for 12 to 15 minutes until cheese is lightly browned. Yields 6 servings.

[DeBora4BobbyL]

I wish I could help. I have never been a big fan of mushrooms.

[ajrsmom]

I wish that I lived closer to you.....we love mushrooms!!


I like to marinate them, skewer them and grill them.

You could saute them with butter and onions and add to Philly steak sandwiches.


This sounds so good too

Marinated Mushroom Salad Recipe courtesy Emeril Lagasse, 2004
Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Inactive Prep Time: 24 hours
Cook Time: 3 minutes
Yield: 6 to 8 servings, 1 quart
User Rating: No Rating



1/4 cup fresh lemon juice, plus 1 tablespoon
2 teaspoons salt
2 teaspoons minced garlic
1 teaspoon freshly grated black pepper
1 teaspoon dried basil
1 teaspoon dried oregano
3/4 cup extra-virgin olive oil, plus 1 tablespoon
2 pounds white button mushrooms, wiped clean, stemmed and quartered
1 pint cherry tomatoes
1 head romaine lettuce, chiffonade
1 pint bocconcini
1/2 pound hard salami, cut into 1/2 inch cubes
In a small bowl, whisk together 1/4 cup of the lemon juice, salt, garlic, pepper, basil, and oregano. Gradually add 3/4 cup of the olive oil, whisking constantly.
In a large bowl, combine the mushrooms and marinade and toss to coat evenly. Cover and refrigerate for at least 24 hours. Let come to room temperature before serving.
Preheat a grill to medium-high. Skewer the cherry tomatoes. Drizzle the skewers with the remaining 1 tablespoon of lemon juice and olive oil. Place on the grill and grill just until the skins begin to char, about 3 minutes. Remove from the skewers. Compose salad of lettuce, mushrooms, bocconcini, salami, and grilled cherry tomatoes.

[cat lover]

Ohhh, that sounds really good!!!! Thanks for posting this!! I'm copying it and putting it in a "to make" folder!!!

[sweetnell3]

My ds and I like battered fry mushrooms.

[cat lover]

Dh likes to pile a plate with FF cottage cheese, sliced green peppers and then...piles on the mushrooms!

[twstr2u]

Hi everyone:
I'm brand new to this venue. I'm 62, love to garden and some crafting. Often make up baskets for gift giving at Christmas time...usually with food items and a small gift. Also am an active member in my church.
Was going to suggest stuffing the excess mushrooms, but see that someone already beat me to it. Also, you can batter shrooms with an egg and flour mixture after seasoning with a little season salt and pepper and sautee in margarine on medium heat for two or three minutes or so on each side. Yummy!
Am looking forward to sharing and reading your messages on this board.
Thank you and God bless...

Mary M.
twstr2u

[DeBora4BobbyL]

Welcome to Moms Menu Mary. I look forward to getting to know you better. With your gardening and crafting, I bet you have many ideas to share. If you get a chance, stop by the Welcome thread (http://www.momsmenu.com/forums/showthread.php?p=9795#post9795)and introduce yourself to everyone. There is such a wonderful bunch here at Moms Menu.

[cat lover]

Welcome to MomsMenu twstr2u! Will be watching for you around the site and on the Welcome Thread DeBora was mentioning.

[barbszy]

Hi and welcome, Mary! Thanks for the suggestion :)

[noctowl]

I have frozen fresh mushrooms whole or sliced. I just clean them and then put them on plastic lined sheet pans. When frozen, I put them in freezer bags. They work well for for soups, stews and sauces. I have also dehydrated them.

Joy

[Yummys_Girl]

Good suggestion, Noctowl. I forgot about dehydrating them. They are very good dehydrated and sprinkled on salads or in soups.

Welcome to the forums Mary. Looking forward to seeing you post int he welcome thread!

[cat lover]

I have frozen fresh mushrooms whole or sliced. I just clean them and then put them on plastic lined sheet pans. When frozen, I put them in freezer bags. They work well for for soups, stews and sauces. I have also dehydrated them.

Joy

I never thpought of freezing the mushrooms; do they become mushy?

[noctowl]

They do not become mushy, but they can be watery. I have used them to make stuffed mushroom, but they are best in soups stews etc.

Joy

[cat lover]

Thanks! I'll have to try that next time I see some on sale!

[klcrn]

I'm NOT a mushroom fan but my first thought when reading this was...mushroom soup!! :D

[cat lover]

Mushrooms Au Gratin are good! Here's the recipe!

1/2 lb. mushrooms
1 sliced onion
2 tbsp olive oil
2 tbsp flour
1 cup mushroom stock made from the stems
1/2 cup bread crumbs
1/8 tsp pepper
1/4 tsp paprika
1 tbsp butter
1/2 tsp salt
Juice of 1 lemon

Sprinkle salt over cleaned mushrooms to extract the water. Fry the onion in the oil. Add flour and brown; add the stock, pepper, paprika, butter, salt and lemon juice and cook the sauce till it is thickened. Drain the mushrooms and add them to the sauce. Put into a baking dish, sprinkle with crumbs and bake till slightly thickened.

[ajrsmom]

Barbszy, What did you end up making with your mushrooms? :)

[barbszy]

I went to use them one day last week, after storing in a paper bag as someone advised me in the frugal thread on FC. They were all "shriveled" up so they had to get trashed :(

[cat lover]

Oh no! That is a shame! Usually they do last awhile in a brown paper bag as long as you don't wash them first. Here's some tips from eHow for next time!




These elegant vegetables are actually the fruit of underground fungi. Try not to store them for long, or you'll lose the delicate flavor.

If the mushrooms are prepackaged, leave them in the packaging.

If the mushrooms are loose, place them in a paper bag and loosely fold the top of the bag over, or place them in a glass container and cover it with a dish towel or moist paper towel. Be sure to allow air circulation.

Store the mushrooms in the refrigerator, but not in the crisper.

Use the mushrooms within a few days, or within a week if they are packaged and unopened.

Tips & Warnings
Avoid rinsing or cutting mushrooms before storing them.
Store dried mushrooms in a cool, dark place.
Avoid using mushrooms that have become slimy.

[ajrsmom]

I went to use them one day last week, after storing in a paper bag as someone advised me in the frugal thread on FC. They were all "shriveled" up so they had to get trashed :(

Oh no!

At least you have a lot of good ideas for next time :)

[ewriggs]

Here are a couple of recipes from Natasha's Cafe (http://www.natashascafe.com/), a Russian cuisine restaurant. Russians use a LOT of mushrooms:

Mushroom Stew (http://www.natashascafe.com/html/mushroom.html)

1 lb. Fresh Mushrooms
4 large Yellow Onions
1 cup Sour Cream
Butter
Flour
Salt & Pepper

In a large pot, cook sliced mushrooms with 1/2 stick of butter over medium heat. Drain the water that cooks out of the mushrooms until they give no more. (reserve this stock for soup.) Sauté chopped onions in small amount of oil until brown. In a cast-iron skillet or wok, melt 1 stick of butter over low heat. Add sifted flour until thick, stirring constantly. Add sour cream and stir until mixture is warm. Add more flour if necessary to thicken. Combine all ingredients and stir well. Salt and pepper to taste. Serve over fresh mashed potatoes.

Mushroom Soup (http://www.natashascafe.com/html/msoup.html)

2 Quarts mushroom stock with butter
2 cups Mushrooms
2 large carrots
2 stalks celery
1 onion
4 large potatoes
1 bunch parsley
1 bunch green onions
basil, thyme, oregano, salt & pepper to taste

Clean and slice mushrooms, carrots, celery, onion, and potatoes and cook in mushroom stock (from “Mushroom Stew” recipe) until tender. If starting without mushroom stock, use 2 qt. water and cook 3 cups mushrooms with 1/4 stick of butter until tender, then add other ingredients. Add parsley, green onions, basil, a dash of thyme and oregano. Cook a few more minutes. Salt and pepper to taste. Also makes good noodle soup. Just add 1 cup egg noodles with parsley and green onions.

Serves 4-6

Cheerio!
Elizabeth
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