Ideas for a Mushroom Surplus

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Ideas for a Mushroom Surplus

Postby Dibley » Thu Jan 14, 2010 10:24 pm UTC

So, my housemates and I hunt mushrooms, and thus we have as many black trumpet chanterelles as our grubby little hearts desire, and we are just coming into matsutake season, with our first three, and we should be getting chanterelles and oysters. Does anyone have any good ideas for recipes? Cream of chanterelle soup is wonderful, and we've tried a similar cream as a pasta sauce, but I want more variety. I've tried sautéing them with butter, ghee, bacon fat, and goose fat, and we're considering making some stock, and maybe risotto. They're also delicious in ramen with bits of lamb and oyster sauce. Maybe a mushroom omelette...

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Re: Ideas for a Mushroom Surplus

Postby PAstrychef » Fri Jan 15, 2010 12:21 am UTC

Also made into a duxelle-sauteed with a bit of onion and white wine and butter until dry, they freeze wonderfully and can be used in beef wellington, salmon in pastry, mushroom raviolis and anything else. Add some spinach and cooked grains and they make a tasty burger.
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Re: Ideas for a Mushroom Surplus

Postby Axman » Fri Jan 15, 2010 3:17 pm UTC

Definitely risotto with minced mushrooms and brandy, garnished with chopped fresh tarragon. Make it with poultry stock.

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Re: Ideas for a Mushroom Surplus

Postby Rinsaikeru » Fri Jan 15, 2010 3:39 pm UTC

Make really interestingly shaped stuffed mushrooms?
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Re: Ideas for a Mushroom Surplus

Postby Decker » Fri Jan 15, 2010 4:01 pm UTC

Mushrooms and beef are always a good combination for me. Fry 'em up and serve on a steak.
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