What shall I do with a lot of white mushrooms?

[Anxietea]

I signed up to Oddbox and have an enormous bag of white mushrooms.

I don't like mushrooms much to begin with but I also don't want them to go to waste.

Also got a butternut squash in the box with potatoes, carrots and kale.

I'd make the butternut squash potatoes and carrots into a soup or you can chop them all and roast them with oil and honey and have them with chicken or fish.

I love mushrooms, I'd cook them in butter then add cream or cream cheese and herbs and serve them on crispy toasted bread.

I’d make this as it’s lovely
thehappyfoodie.co.uk/recipes/jamie-olivers-5-ingredient-garlic-mushroom-pasta

If you want to make them the star of the show, my favourite mushroom dishes are:
Stroganoff www.sainsburysmagazine.co.uk/recipes/mains/mushroom-stroganoff
Bolognese www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/m/mushroom-spaghettibolognese.html
Chicken and mushroom pie www.goodtoknow.co.uk/recipes/chicken-and-mushroom-pie
Pasta bake www.bbcgoodfood.com/recipes/creamy-ham-mushroom-pasta-bake

If you don’t like them much try stir frying. I always think mushrooms taste different stir Fried! (Put them in from the start so they get lots of colour).
Alternatively put them in a pasta bake with the BNS and blue cheese.

Polla crema is my fav with lots of mushrooms and parsley - nom nom

If you don't like them much you can use them as a umami taste additive to foods instead. Leave them to totally dehydrate and then grind them to a fine powder then sprinkle into stocks, soups, pasta sauces.

I’m not a fan of mushrooms (too slimy) so when I get them in a veg box I mince them in a food processor and fry them up to add to mince dishes so the are undetectable.

You can chop and freeze them,. Something I cook for mushroom non lovers is to bake them. Put them upside down on a baking tray so they make little cups, take the stalks off. Cover them with breadcrumbs, olive oil, crushed garlic, chopped chillis and parsley then a topping of parmesan. Cook till they look done in a hot oven.

And yes they are much nice fried in butter - on a high heat to drive the moisture out.

Duxelle - finely chopped shallots and mushrooms sautéed in butter and finished with cream and chives. Use as a base for sauces or dilute with stock to make soup. Also delicious is duxelles smeared on bread and sandwiching slices of gruyere and toasted. Freezes well.

DS hates mushrooms, but loves duxelles.