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What am I going to do with all these mushrooms??

(11 Posts)
BaroqinAroundTheChristmasTree Tue 30-Nov-10 12:05:59

I'm not sure why I ordered them. I have about 1kg of mushrooms. I definitely ordered them so it's not a mistake that they've been delivered. Problem is I'm not sure what I ordered them for.

This weeks meals

Burger and chips
Carrot and Lentil Soup
Beef Casserole (I already have a "stew pack" in the cupboard to use up - so don't need it for that)
Chickpea curry (although actually thinking more logically that can wait until next week as I don't need to feed the DS's on Friday night either. And even if I used some of the mushrooms in the curry and the casserole I'm still going to have loads left.

So what the hell did I order 1kg of mushrooms for........and more importantly what am I going to do with them confused

overmydeadbody Tue 30-Nov-10 12:08:13

Well you can skip the chickpea curry and make mushroom stroganoff instead.

Or mushroom quische

Or mave them sauteed in butter on toast for lunch? Or with an emelette for lnch? Or for breakfast or lunch at the weekend? Surely you have to eat at the weekend?

overmydeadbody Tue 30-Nov-10 12:09:49

Grill some of them to serve with the burgers, I love a burger with mushrooms in it

Or make a mushroom stroganoff and freeze it. Or mushroom soup and freeze it.

dearprudence Tue 30-Nov-10 12:10:52

Mushrooms on toast is yummy, especially with a bit of philadelphia cheese melted in.

I like them roasted in the oven as well until they shrink and go all chewy. Delicious snack or to have with the burgers.

BaroqinAroundTheChristmasTree Tue 30-Nov-10 12:13:41

overmydeadbody - I'm away for the weekend - DS's are spending it with exH - so I won't be at home (therefore will be eating out about about).

Some great ideas here - does anyone have a recipe for a nice mushroom soup (last time I tried to make a mushroom soup it was horrendous - think I over did the mushrooms in it blush).

Will grill some to go with the burgers tonight too.

I have no idea what possessed me to order so many - well any given that I very carefully shopped just for this week for meals

4merlyknownasSHD Tue 30-Nov-10 12:22:16

You could slice them, pop them in the oven on low, spread out on baking trays, with the door open to dry them. You can then use them over the next few weeks.

SoMuchToBits Tue 30-Nov-10 12:23:46

Mushroom soup

8 oz mushrooms
8 oz chestnut mushroom (but you could use more of the ordinary ones instead)
1 onion peeled and finely chopped
3oz butter
2 cloves garlic peeled and finely chopped
2 teaspoons chopped thyme
some grated nutmeg
1 and a half pints stock
5 fl oz dry Madeira (or you could use sherry/white wine)
5 fl oz milk
1 heaped tablsespoo creme fraiche
salt and pepper

Melt 2oz of the butter and cook the onion and garlic until soft.Chop the mushrooms into about 1 cm pieces, and add to the onionsand garlic. Add the thyme, nutmeg and rest of butter and stir round and cook for about 5 mins. Pour in the stock, madeira and milk. Season, bringto a boil and simmer for about 30 mins, stirring every now and then. Blend the soup in a liquidiser, and add the creme fraiche. Serve about 4 - 6.

TheLifeOfRiley Tue 30-Nov-10 12:24:19

Chop em up and freeze em! I do this eveytime I buy mushrooms (and onions and peppers...) as only me in the house that eats them.

Then can use them a and when you want. smile

meltedmarsbars Tue 30-Nov-10 12:40:00

Yep, dry or freeze.

BaroqinAroundTheChristmasTree Tue 30-Nov-10 13:28:33

can you freeze them raw?

I never knew that blush

Thanks for the soup recipe - will save it - don't have some of those ingredients in right now (and don't really want to buy in extra stuff atm)

taffetazatyousantaclaus Tue 30-Nov-10 15:22:25

Here's my twopenneth:

Bonfire Mushroom Soup

3 x 250g packs of mushrooms, mix of portabella and chestnut, sliced
110g unsalted butter
2 tablespns fresh parsley
2-3 sprigs fresh thyme, leaves only
1 large clove garlic peeled and finely chopped
whole nutmeg for grating
2 thick slices wholemeal bread, crusts removed
2 litres hot chicken stock
1 x 284ml pot double cream ( NB I use half this, I find it too creamy and unshroomy otherwise )
sea salt

Stew mushrooms gently in the butter in large heavy bottomed pan and when their juices begin to run, add half the parsley, the thyme, garlic and season with sea salt, pepper and a grating of nutmeg. Soak the bread in a little of the stock and add it to the mushrooms and then add the rest of the stock. Cook for about 15 mins, uncovered at a gentle simmer, then liquidise. If freezing, freeze at this stage. Otherwise stir in cream and bring soup just up to boil test seasoning and scatter over rest of parsley.

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