Best way to use up a bunch of mushrooms?

R Hobson said:

We have a costco-sized "tray" of mushrooms that need to be eaten in teh
next few days before we take a 4-day trip. Anyone have recipes or
suggestions for cooking up a big batch of these?

Thanks in advance.

The mushroom struddel recipe in the Moosewood Cookbook is delish and
uses a pound of mushrooms. If you don't have the cookbook you can find
the recipe in a google search. I use butter rather that OO on the filo
and forgo the sesame seeds.

Jessuca

I went to the store this AM and found 3 bags of portabellas that hadn't
sold, and they were marked down. I brought them home and canned them in my
pressure canner.

Dwayne

"Jessica V." <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

R Hobson said:

We have a costco-sized "tray" of mushrooms that need to be eaten in teh
next few days before we take a 4-day trip. Anyone have recipes or
suggestions for cooking up a big batch of these?

Thanks in advance.

The mushroom struddel recipe in the Moosewood Cookbook is delish and uses
a pound of mushrooms. If you don't have the cookbook you can find the
recipe in a google search. I use butter rather that OO on the filo and
forgo the sesame seeds.

Jessuca

Make a basic mushroom duxelle with them. Finely chop and sautee with
some shallots, butter and white wine. Don't add any major seasonings so
they go farther later on. Freeze in small ziplocks and use to flavor
soups, sauces, and stews. As well as pastas.

In article <[email hidden]>, R Hobson <[email hidden]>

Quoted message said:

We have a costco-sized "tray" of mushrooms that need to be eaten in teh
next few days before we take a 4-day trip. Anyone have recipes or
suggestions for cooking up a big batch of these?

Thanks in advance.

Cream of mushroom soup!
That can be frozen... :-)

--
K.

Sprout the Mung Bean to reply...

There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada

Quoted message said:

,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dll?ViewSellersOtherItems&include=0&userid=katra

Dwayne,

How do you can mushrooms?

I generally just dry them?

In article <[email hidden]>,

Dwayne said:

I went to the store this AM and found 3 bags of portabellas that hadn't
sold, and they were marked down. I brought them home and canned them in my
pressure canner.

Dwayne

"Jessica V." <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

R Hobson said:

We have a costco-sized "tray" of mushrooms that need to be eaten in teh
next few days before we take a 4-day trip. Anyone have recipes or
suggestions for cooking up a big batch of these?

Thanks in advance.

The mushroom struddel recipe in the Moosewood Cookbook is delish and uses
a pound of mushrooms. If you don't have the cookbook you can find the
recipe in a google search. I use butter rather that OO on the filo and
forgo the sesame seeds.

Jessuca

--
K.

Sprout the Mung Bean to reply...

There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada

Quoted message said:

,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dll?ViewSellersOtherItems&include=0&userid=katra

make yourself a pan of Stroganoff.

Or else try this pasta sauce:
Chop 1 lb mushrooms.
Add to saucepan along with 3 chopped shallots, 2 cloves garlic, 1 c
half and half. Simmer for about 45 minutes to infuse with flavor.
Puree half of the sauce, leave the other half chunky.
Pour over pasta and top with asiago cheese.

R Hobson said:

We have a costco-sized "tray" of mushrooms that need to be eaten in teh
next few days before we take a 4-day trip. Anyone have recipes or
suggestions for cooking up a big batch of these?

Thanks in advance.

Mushrooms freeze well. If they are larger mushrooms, stuffed mushrooms
are good. You can always add them to meatloaf or make cream of mushroom
soup. My favourite way is sauteed.

Dwayne said:

I went to the store this AM and found 3 bags of portabellas that hadn't
sold, and they were marked down. I brought them home and canned them in my
pressure canner.

I've canned regular mushrooms but not portabellas. I'm still working on
cooking portabellas properly. My first attempt was a disaster along
with the beef burgundy. Even the garbage disposal didn't want either!

Katra said:

Dwayne,

How do you can mushrooms?

I also can mushrooms. There is a mushroom farm a short drive from here.
The cost for a 5lb box of seconds (perfectly good mushooms just a
variety of sizes) is $6. The same amount of firsts is $8. These are
the huge stuffing mushrooms. To make it worth my while, I buy 4 - 5lb
boxes at a time, usually 3 seconds and 1 firsts. Here's how I can them:
Trim and soak in cold water 10 minutes. Wash. Cut large ones in
half. I do the smallest ones whole into separate jars and slice the
rest into other jars. Cook gently 15 minutes. If doing as previous,
cook in two separate pots. Hot pack and cover with boiling water.
Leave 1/2 in head space. Add salt 1/2 tsp per pt (optional). For better
colour, add 1/8 tsp ascorbic acid. Adust lids. Process 45 minutes at 10
lbs pressure. HTH

Notes: A pint jar is the equilavent of 500 ml jar; this is a nice size
for canned mushrooms. I try to do a canner full which is 20 regular
pint jars for my canner.

Quoted message said:

I generally just dry them?

In article <[email hidden]>,

Dwayne said:

I went to the store this AM and found 3 bags of portabellas that hadn't
sold, and they were marked down. I brought them home and canned them in my
pressure canner.

Dwayne

"Jessica V." <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

R Hobson wrote:

>We have a costco-sized "tray" of mushrooms that need to be eaten in teh
>next few days before we take a 4-day trip. Anyone have recipes or
>suggestions for cooking up a big batch of these?
>
>Thanks in advance.

The mushroom struddel recipe in the Moosewood Cookbook is delish and uses
a pound of mushrooms. If you don't have the cookbook you can find the
recipe in a google search. I use butter rather that OO on the filo and
forgo the sesame seeds.

Jessuca

"R Hobson" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

We have a costco-sized "tray" of mushrooms that need to be eaten in teh
next few days before we take a 4-day trip. Anyone have recipes or
suggestions for cooking up a big batch of these?

Thanks in advance.

Make duxelles. Chop fine - 1/4 inch pieces or so - and cook slowly in buter
or oil. Stir frequently until the liquid has almost all evaporated. They
will slowly reduce to a thick lumpy mass. Cool and freeze in 1/2c portions.
Then you can add to things where you want a mushroom flavor - meat loaf,
gravies, etc.

--
Peter Aitken

Remove the [censored] from my email address before using.

"R Hobson" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

We have a costco-sized "tray" of mushrooms that need to be eaten in teh
next few days before we take a 4-day trip. Anyone have recipes or
suggestions for cooking up a big batch of these?

Thanks in advance.

Cooked mushrooms freeze very well.

Just dice or mince the shrooms and fry in butter or evoo. When cool place
into baggies and freeze.

Dimitri

"R Hobson" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

We have a costco-sized "tray" of mushrooms that need to be eaten in teh
next few days before we take a 4-day trip. Anyone have recipes or
suggestions for cooking up a big batch of these?

Thanks in advance.

beef bourgonien -
uses fresh mushrooms, stores well because it is so fine it is great even
when leftovers (which there are unfortunately few of - use cheap burgundy,
BTW, not cooking wine, and a heavy pan)

In article <[email hidden]>,

Serendipity said:

Katra said:

Dwayne,

How do you can mushrooms?

I also can mushrooms. There is a mushroom farm a short drive from here.
The cost for a 5lb box of seconds (perfectly good mushooms just a
variety of sizes) is $6. The same amount of firsts is $8. These are
the huge stuffing mushrooms. To make it worth my while, I buy 4 - 5lb
boxes at a time, usually 3 seconds and 1 firsts. Here's how I can them:
Trim and soak in cold water 10 minutes. Wash. Cut large ones in
half. I do the smallest ones whole into separate jars and slice the
rest into other jars. Cook gently 15 minutes. If doing as previous,
cook in two separate pots. Hot pack and cover with boiling water.
Leave 1/2 in head space. Add salt 1/2 tsp per pt (optional). For better
colour, add 1/8 tsp ascorbic acid. Adust lids. Process 45 minutes at 10
lbs pressure. HTH

Notes: A pint jar is the equilavent of 500 ml jar; this is a nice size
for canned mushrooms. I try to do a canner full which is 20 regular
pint jars for my canner.

Sounds pretty easy... :-)
How well do they keep?

--
K.

Sprout the Mung Bean to reply...

There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada

Quoted message said:

,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dll?ViewSellersOtherItems&include=0&userid=katra

In article <[email hidden]>,

Serendipity said:

Dwayne said:

I went to the store this AM and found 3 bags of portabellas that hadn't
sold, and they were marked down. I brought them home and canned them in my
pressure canner.

I've canned regular mushrooms but not portabellas. I'm still working on
cooking portabellas properly. My first attempt was a disaster along
with the beef burgundy. Even the garbage disposal didn't want either!

Oh. My goodness. :-)

I cook Portabello's in a variety of ways, but my two favorites are
either sauteed or grilled.

Slice portabellos into thin slices, add some thin sliced shallots or
leeks. Put into a skillet with some olive oil and lots of butter and
sautee' until they are well wilted and cooked thru.

Serve over steak or just as a side dish with steamed greens.

My #1 favorite way is grilling!

Take whole portabello mushroom caps, marinate in Wishbone zesty italian
salad dressing for a few hours so they gills soak it up well.

Place over a hot grill (I generally cook over wood or real charcoal, not
briquettes) and grill until the edges begin to crisp.

Serve either as a side dish to grilled meat or make a "veggieburger" by
placing on a toasted hamburger bun and dressing with a bit of ranch
dressing, tomatoe, pickle slices and lettuce.

--
K.

Sprout the Mung Bean to reply...

There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada

Quoted message said:

,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dll?ViewSellersOtherItems&include=0&userid=katra

"Katra" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Serendipity said:

Katra said:

Dwayne,

How do you can mushrooms?

I also can mushrooms. There is a mushroom farm a short drive from here.
The cost for a 5lb box of seconds (perfectly good mushooms just a
variety of sizes) is $6. The same amount of firsts is $8. These are
the huge stuffing mushrooms. To make it worth my while, I buy 4 - 5lb
boxes at a time, usually 3 seconds and 1 firsts. Here's how I can them:
Trim and soak in cold water 10 minutes. Wash. Cut large ones in
half. I do the smallest ones whole into separate jars and slice the
rest into other jars. Cook gently 15 minutes. If doing as previous,
cook in two separate pots. Hot pack and cover with boiling water.
Leave 1/2 in head space. Add salt 1/2 tsp per pt (optional). For better
colour, add 1/8 tsp ascorbic acid. Adust lids. Process 45 minutes at 10
lbs pressure. HTH

Notes: A pint jar is the equilavent of 500 ml jar; this is a nice size
for canned mushrooms. I try to do a canner full which is 20 regular
pint jars for my canner.

Sounds pretty easy... :-)
How well do they keep?

--

Canning mushrooms in a boiling water bath (not a pressure canner) might
invite botulism because they are not acidic. Adding ascorbic acid can
prevent this as long as you are sure the amount you are adding is enough.

--
Peter Aitken

Remove the [censored] from my email address before using.

On Wed 09 Mar 2005 11:55:36a, Peter Aitken wrote in rec.food.cooking:

Quoted message said:

"Katra" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Serendipity said:

Katra wrote:

> Dwayne,
>
> How do you can mushrooms?

I also can mushrooms. There is a mushroom farm a short drive from
here.
The cost for a 5lb box of seconds (perfectly good mushooms just a
variety of sizes) is $6. The same amount of firsts is $8. These are
the huge stuffing mushrooms. To make it worth my while, I buy 4 - 5lb
boxes at a time, usually 3 seconds and 1 firsts. Here's how I can
them:
Trim and soak in cold water 10 minutes. Wash. Cut large ones in
half. I do the smallest ones whole into separate jars and slice the
rest into other jars. Cook gently 15 minutes. If doing as previous,
cook in two separate pots. Hot pack and cover with boiling water.
Leave 1/2 in head space. Add salt 1/2 tsp per pt (optional). For
better colour, add 1/8 tsp ascorbic acid. Adust lids. Process 45
minutes at 10 lbs pressure. HTH

Notes: A pint jar is the equilavent of 500 ml jar; this is a nice size
for canned mushrooms. I try to do a canner full which is 20 regular
pint jars for my canner.

Sounds pretty easy... :-)
How well do they keep?

--

Canning mushrooms in a boiling water bath (not a pressure canner) might
invite botulism because they are not acidic. Adding ascorbic acid can
prevent this as long as you are sure the amount you are adding is
enough.

OTOH, pickled mushrooms can easily be processing in a BWB without the same
risk encountered with canned mushrooms.

Wayne

Katra said:

In article <[email hidden]>,

Serendipity said:

Katra said:

Dwayne,

How do you can mushrooms?

I also can mushrooms. There is a mushroom farm a short drive from here.
The cost for a 5lb box of seconds (perfectly good mushooms just a
variety of sizes) is $6. The same amount of firsts is $8. These are
the huge stuffing mushrooms. To make it worth my while, I buy 4 - 5lb
boxes at a time, usually 3 seconds and 1 firsts. Here's how I can them:
Trim and soak in cold water 10 minutes. Wash. Cut large ones in
half. I do the smallest ones whole into separate jars and slice the
rest into other jars. Cook gently 15 minutes. If doing as previous,
cook in two separate pots. Hot pack and cover with boiling water.
Leave 1/2 in head space. Add salt 1/2 tsp per pt (optional). For better
colour, add 1/8 tsp ascorbic acid. Adust lids. Process 45 minutes at 10
lbs pressure. HTH

Notes: A pint jar is the equilavent of 500 ml jar; this is a nice size
for canned mushrooms. I try to do a canner full which is 20 regular
pint jars for my canner.

Sounds pretty easy... :-)
How well do they keep?

Katra, they keep the same as other homecanned vegetables. The time line
is 1 year and I normally go from one season to the next. You can keep
homecanned items longer than a year but the quality may decrease. I
certainly wouldn't keep homecanned anything longer than two years. With
mushrooms, I can get them year round. Twenty pints last a very short
time here 🙂 At any given time I have anywhere from 10 to 40 jars of
mushrooms. I rotate my mushroom stash so the oldest jars get used
first. We go through a lot and I doubt any one jar sits longer than 4
or 5 months.

Katra said:

In article <[email hidden]>,

Serendipity said:

Dwayne said:

I went to the store this AM and found 3 bags of portabellas that hadn't
sold, and they were marked down. I brought them home and canned them in my
pressure canner.

I've canned regular mushrooms but not portabellas. I'm still working on
cooking portabellas properly. My first attempt was a disaster along
with the beef burgundy. Even the garbage disposal didn't want either!

Oh. My goodness. :-)

I cook Portabello's in a variety of ways, but my two favorites are
either sauteed or grilled.

Slice portabellos into thin slices, add some thin sliced shallots or
leeks. Put into a skillet with some olive oil and lots of butter and
sautee' until they are well wilted and cooked thru.

Serve over steak or just as a side dish with steamed greens.

My #1 favorite way is grilling!

Take whole portabello mushroom caps, marinate in Wishbone zesty italian
salad dressing for a few hours so they gills soak it up well.

Place over a hot grill (I generally cook over wood or real charcoal, not
briquettes) and grill until the edges begin to crisp.

Serve either as a side dish to grilled meat or make a "veggieburger" by
placing on a toasted hamburger bun and dressing with a bit of ranch
dressing, tomatoe, pickle slices and lettuce.

Thanks for the tips! I bought another 3 portabellos Monday and was
looking for a way to cook them. I'll try grilling them.

Peter Aitken said:

"Katra" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Serendipity said:

Katra wrote:

>Dwayne,
>
>How do you can mushrooms?

I also can mushrooms. There is a mushroom farm a short drive from here.
The cost for a 5lb box of seconds (perfectly good mushooms just a
variety of sizes) is $6. The same amount of firsts is $8. These are
the huge stuffing mushrooms. To make it worth my while, I buy 4 - 5lb
boxes at a time, usually 3 seconds and 1 firsts. Here's how I can them:
Trim and soak in cold water 10 minutes. Wash. Cut large ones in
half. I do the smallest ones whole into separate jars and slice the
rest into other jars. Cook gently 15 minutes. If doing as previous,
cook in two separate pots. Hot pack and cover with boiling water.
Leave 1/2 in head space. Add salt 1/2 tsp per pt (optional). For better
colour, add 1/8 tsp ascorbic acid. Adust lids. Process 45 minutes at 10
lbs pressure. HTH

Notes: A pint jar is the equilavent of 500 ml jar; this is a nice size
for canned mushrooms. I try to do a canner full which is 20 regular
pint jars for my canner.

Sounds pretty easy... :-)
How well do they keep?

--

Canning mushrooms in a boiling water bath (not a pressure canner) might
invite botulism because they are not acidic. Adding ascorbic acid can
prevent this as long as you are sure the amount you are adding is enough.

I gave the instructions for canning in a pressure canner hence the "45
minutes a 10 lb pressure". Did you miss that in my instructions? The
*only* thing the ascorbic acid does is act as a colour preservative. No
one in their right mind would try canning mushrooms in a boiling water bath!