Lots of Mushrooms. What to do with them?

lelole

Hi,
Thanks for these suggestions, actually omelette would be lovely for lunch today!

I'm making thai or malaysian curry tonight - do you think they will go ok in that? Or maybe I could make a side dish with them?

Also do you have a recipe for mushroom soup - I've never made it before...

Leah

Triggles

We usually buy a large value pack and chop them up and freeze them. Just freeze them flat in a large bag with the air sucked out, and go back to them a couple times over the first few hours and wiggle the bag around a bit and they won't stick together - then you can just take some out as you need them for recipes that they'd be cooked in - like chili, spag bol, stir fry, and such.

gairlochgal

lelole wrote: »

I'm making thai or malaysian curry tonight - do you think they will go ok in that? Or maybe I could make a side dish with them?

Leah

Yes I think mushrooms go very well in thai type cooking. I slice very thin and add towards the end so they are heated through - only take moments to cook.

Barneysmom

You can put them in just about everything really, even chop some up and put in your Sunday roast gravy.
Great meal-fillers in stews, casseroles, chilli, spag bol, soups the list is endless.

thriftlady_2

French classic -Duxelles. I'm pretty sure you can freeze duxelles. They are used in dishes like Beef Wellington.

I think it would be great with some cream as a pasta sauce.

Barneysmom

I just read that through, it looks so tasty! :cool: :cool:

oystercatcher

I do what Triggles does and freeze them chopped up, then they are all ready to add to stir fry, casseroles etc when needed.

Mind you last week I forgot and found a large box of furry mushrooms , what a waste

Oystercatcher

Stephen_Leak

Mushroom curry? Mushroom soup?

MUSHROOM CURRY

Serves 2

INGREDIENTS
250g of closed cup mushrooms
2 cloves of garlic
2cm (1 inch) piece of fresh ginger
1 onion
4 tablespoons of sunflower oil
1 teaspoon of chilli powder
½ a tablespoon of garam masala
1 teaspoon of ground turmeric
125ml of water
142ml pot of yoghurt

METHOD

Wipe the mushrooms clean. Cut the ends off the stalks and chop them into halves or quarters depending on their size. Peel the garlic and chop it into tiny pieces. Peel the ginger and chop it into tiny pieces. Peel the onion and chop it into tiny pieces.

Put the oil into a saucepan on a medium heat. Put the onions, garlic and ginger into the pan and fry for 3 minutes until it is golden. Stir frequently to stop it sticking.

Add the chilli, garam masala and turmeric and stir. Add the mushrooms and water, and stir. Bring to the boil, then turn down the heat until it is just boiling (simmering). Put the lid on and cook for 10 minutes. Check the water level from time to time and top up if it starts to dry out.

Add the yoghurt and mix thoroughly. Continue to cook for 10 minutes, stirring as the mixture boils, until the sauce has reduced.

ADDITIONS & ALTERATIONS

Use button mushrooms instead of closed cup mushrooms.

For Mushroom Dopiaza, add another onion, sliced into rings, at the same time as the mushrooms. Dopiaza means ‘two onions’ and is a curry with lots of onion, some added part way through cooking. According to legend, it was created by accident, when a maharajah’s cook inadvertently put a second lot of onions into a curry. Fortunately, the maharajah liked onions, thought this ‘new’ dish was delicious and everyone lived happily (if flatulently!) ever after.

I got some closed cup mushrooms for mushroom soup yesterday. If it turns out OK, I'll post the recipe.

OK, the best laid plans and all that, so this is, at the time of posting, untested. However, it is so simple that it should be OK.

MUSHROOM SOUP

Serves 2

INGREDIENTS

125g of closed cup mushrooms
½ a potato
½ an onion
1 tablespoon of sunflower oil
350ml of milk
½ a teaspoon of dried parsley
½ a teaspoon of dried thyme
Ground black pepper to taste

METHOD

Wipe the mushrooms clean. Cut the ends off the stalks. Peel the potato, cut it in half and cut any nasty bits and eyes out of one half, and save the other half. Peel the onion, cut it in half, chop one half into tiny pieces and save the other half.

Put the oil into a saucepan on a medium heat. Fry the onion for about 2 minutes until it is transparent. Stir frequently to stop it sticking.

Add the potato and mushrooms, and cook, stirring all he time, for another 2 minutes. Add the milk and herbs.

Bring to the boil, then turn down the heat until it is just boiling (simmering). Put the lid on the saucepan and continue to cook for 20 minutes.

If you have a food processor, put the soup in it and blend it to the desired consistency. If you have a hand blender, use it to blend the soup to the desired consistency. If you don’t have a food processor or hand blender, press some or all of it through a sieve with the back of a spoon. Of course, you could always have it lumpy.

Season with the pepper.

Continue to cook for another couple of minutes.

ADDITIONS & ALTERNATIVES

You could use button mushrooms instead of closed cup mushrooms, but they are more expensive, You could use open cup mushrooms, but the brown undersides will discolour the soup.

Use oregano instead of thyme.

lrr_2

add them to a pizza.

CAT££

Hi

You could make mushroom soup, very satisfying this time of year. Look up recipe on google, lots of nice soup recipes on there.

Or you could plunge mushrooms in boiling water, then immediately into cold water, then freeze. This is handy to add to dishes in the future that requires mushrooms.

Hope it's a help.