Help me Use Lots of White Button Mushrooms

[Leonard]

I have a huge pack of white button mushrooms. My Dh bought them yesterday so I could use them in a recipe. Well, I didn't need that many!! Any delicious recipes anyone wants to share??? We are not fans of quiche or fritattas. I welcome all ideas! Thanks!

[Kathy B]

I have a recipe for Italian Chili that uses about 8 oz. of mushrooms (I think), and it is very good. It is kind of a cross between chili and soup as it has ground beef, mushrooms, celery, pepperoni, kidney beans and basil among the ingredients. I can post if that sounds like something you are interested in.

[susan_foster]

How about the marinated mushrooms in the latest CL? I made them and liked them, and they got better as they marinated longer.

Susan

[deniseannsc]

This is an excellent recipe if you love black beans and mushrooms! I think the EW website has a stovetop version as well.

* Exported from MasterCook *

Black Bean Mushroom Chili

Recipe By :CLBB - Jen
Serving Size : 0 Preparation Time :0:00
Categories : Beans Crockpot
Main dish Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb dried black beans (2 1/2 cups) rinsed
1 T extra virgin olive oil
1/4 C mustard seeds (I used the dark brown) -- (yup it is a quarter cup)
2 T chili powder
1 1/2 t cumin seeds or ground cumin
1/2 t cardamom seeds or ground cardamom
2 medium onions -- coarsely chopped
1 lb mushrooms trimmed and sliced (4 1/2 cups)
1/2 lb tomatillos -- husked and coarsely chopped
1/4 C water
5 1/2 C Vegetable Broth -- (I prefer thick chili and used only 32oz of broth)
1 can tomato paste -- (6 ounce)
1 T minced canned chipotle peppers in adobo sauce -- (1 to 2)
1 1/4 C grated Monterey Jack or Pepper Jack cheese
1/2 C reduced fat sour cream
1/2 C chopped fresh cilantro
2 limes cut into wedges

Soak beans overnight in 2 qts water. (Alternatively, place beans and 2 qts water in a large pot. Bring to boil & boil for 2 mins. Remove from heat and let stand 1 hour) Drain beans, discard soaking liquid.

Meanwhile, combine oil, mustard seeds, chili powder, cumin and cardamom in a 5-6 qt Dutch oven. Place over high heat and stir until the spices sizzle, about 30 secs. Add onions, mushrooms, tomatillos and 1/4 cup of water. Cover and cook, stirring occasionally until veg. are juicy, 5-7 minutes. Uncover and stir often until the juices evaporate and vegs. are lightly browned 10-15 mins. Add broth, tomato paste and chipotle chili (with sauce) mix well.

Place the beans in a 5-6 qt slow cooker. Pour the hot sauce over the beans. Turn heat to high. Put the lid on and cook until beans are creamy to bite, 5 to 8 hours.

To serve, ladle chili into bowls and garnish with cheese, sour cream and cilantro & lime wedges.

Makes 10 servings, generous 1 cup each.

Per serving with garnishes: 311 calories; 10G total fat; 20MG chol; 41G carb; 18G protein; 13G fiber; 414 MG sodium

Description:
"Excellent"
Source:
"EW Winter 2004"

I haven't tried this one, but I've read the review from valchemist and it sounds great! It's another EW recipe: Chicken and Sweet Potato Stew


Link to Valchemist review (http://community.cookinglight.com/showthread.php?t=85176)

[Canice]

I love them as a side dish, just quartered and sautéed with big pieces of white onion and thyme.

[PamN]

You could always just saute or roast them and then freeze in packets for later. I love having a stash of something that special.

[PAMMELA]

Missindi's Rich & Creamy Mushroom Soup! YUM!! I use two containers (8 oz?) of mushrooms when I make this - this is absolutely delicious and I make it at least once every two weeks because the leftovers are just as good.

[MISSINDI]

Missindi's Rich & Creamy Mushroom Soup! YUM!! I use two containers (8 oz?) of mushrooms when I make this - this is absolutely delicious and I make it at least once every two weeks because the leftovers are just as good.

Awww, thanks! I was just coming to suggest that. Here's the recipe:

Sweetnicks' Rich and Creamy Mushroom Soup
1/2 lb mushrooms, sliced
1 medium onion, chopped
1 garlic clove, minced
1/2 teaspoon tarragon
1/4 teaspoon nutmeg
3 tablespoons butter
1/4 cup flour
2 cans beef broth
1 cup (8 oz) sour cream
1/2 cup half-and-half
1/2 cup milk
1 teaspoon lemon juice
dash hot pepper sauce
salt and pepper

In dutch oven, saute mushrooms, onion, garlic, tarragon, nutmeg in butter until vegetables are tender. Stir in flour until it's smooth. Gradually add broth; bring to a boil, stirring constantly. Reduce heat to low and slowly add sour cream. Whisk to fully include sour cream. Cook and stir until smooth. Stir in half-and-half and milk. Add lemon juice, hot pepper sauce and salt and pepper. Heat through, but do not boil. Yields: 4-6 servings.

Notes: Rich and creamy, one of my favorite soups for cold weather.

Another suggestion is a recipe I got from Penzey's that is absolutely delicious (I've done it with regular mushrooms as well as portobellos). Hope this helps!

Melty Portobello Sandwiches
6 ounces sliced portobello mushrooms
1 teaspoon your favorite seasoned salt
1 1/2 tablespoons olive oil, divided
1 small onion, sliced thin
2 slices provolone cheese
4 thick slices of bread (Texas Toast), toasted

Gently rinse and clean the mushrooms; pat dry. Place in a bowl and
carefully toss with seasoned salt and 1 tablespoon oil. In a large fry
pan, saute onions in 1/2 tablespoon oil over medium heat until brown,
about 5 minutes. Remove and set aside. Carefully place mushrooms in the
pan flat side down (start the toast now). Fry for 2 minutes then gently
turn each piece. Fry for another 30 seconds then arrange the mushrooms
into 2 lots, roughly the shape of the toast. Top with a slice of
provolone then cover the pan for about 30 seconds until the cheese is
melted. Slide a spatula under the mushrooms, trying to keep the shape,
and place on the toast. Top with onions and serve.

[ssusan]

We have the following recipe cooking in crockpot as we 'speak'. We like it a lot.
-Susan

* Exported from MasterCook *

Chicken & Mushrooms in Wine Sauce

Recipe By :BGH Slow Cooker Recipes
Serving Size : 0 Preparation Time :0:00
Categories : Crockpot Electric Slow Cooker

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Cps Mushrooms -- sliced
1 Lg Onion -- chopped
2 Clove Garlic -- minced
2 1/2 Lbs Meaty Chicken Pieces:thighs, Legs... -- skinned
3/4 C Chicken Broth
1 6 Oz Can Tomato Paste
1/4 C Red Wine
2 Tbsps Quick Cooking Tapioca
2 Tbsps Fresh Basil or 1 1/2 Teaspoons Dried Basil -- crushed
2 Tsps Sugar
1/4 Tsp Salt
1/4 Tsp Pepper
2 C Hot Cooked Noodles
2 Tbsps Parmesan Cheese -- finely shredded

1. Place mushrooms, onion and garlic in slow cooker. Place chicken pieces on top of vegetables. In a bowl combine broth, tomato paste, wine, tapioca, basil, sugar, salt and pepper. Pour over chicken.

2. Cover; cook on low-heat setting 7-8 hours or high heat setting for 3 1/2 - 4 hours.

3. To serve: spoon shicken, mushrooms and sauce over hot cooked noodles. Sprinkle with parmesan cheese.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 354 Calories; 5g Fat (14.0% calories from fat); 17g Protein; 57g Carbohydrate; 10g Dietary Fiber; 8mg Cholesterol; 2680mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 9 Vegetable; 0 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[dorothyntototoo]

I've made pork chops with a sauce of sauteed mushrooms & sour cream. Can do the same with chicken.

[acginkc]

Bob mentioned this recipe from I believe Jack Bishop and it is great. I didn't make the salsa, but the quesadillas were wonderful.

Garlicky Mushroom Quesadillas
2 T extra virgin olive oil
12 oz cremini or button mushrooms, trimmed and thickly sliced
salt
4 medium garlic cloves, minced
freshly ground pepper
8 8-inch flour tortillas
5 oz cheddar or Monterey Jack cheese, shredded

Heat the oil in a large skillet over medium-high heat until shimmering. Add the mushrooms and 1/2 tsp salt and cook, stirring occasionally, until browned lightly, about 7 minutes. Add the garlic and pepper to taste and cook until aromatic, about 1 minute. Set the mushroom mixture aside.

Lay 4 tortillas flat on a work surface. Sprinkle the cheese over the tortillas, leaving a 1/2-inch border around the edge of each tortilla. Divide the mushroom mixture evenly among the tortillas. Top with remaining 4 tortillas.

Heat a medium skillet over medium heat. Add the first quesadilla and cook, turning once, until the tortillas are golden brown and the cheese has melted, about 2 minutes. Transfer the quesadilla to a large plate and repeat with the remaining quesadillas. Cut each quesadilla into quarters. Serve immediately.

Tomatillo-Chile Salsa
1 pound tomatillos, husked and washed
2-4 medium jalapeno chiles
3 T chopped fresh cilantro leaves
salt

Move an oven rack to the middle position and heat oven to 450 degrees. Place the whole tomatillos and chiles on a rimmed baking sheet and roast, turning the vegetables once, until lightly browned and tender, about 30 minutes. Cool slightly and transfer the tomatillos to a food processor. Cut off the stems of the chiles and add the chiles (seeds and all, for extra heat) to the food processor. Pulse just until combined and still chunky. Scrape the salsa into a bowl and stir in the cilantro and salt to taste.

[MISSINDI]

Bob mentioned this recipe from I believe Jack Bishop and it is great. I didn't make the salsa, but the quesadillas were wonderful.

Garlicky Mushroom Quesadillas

Forgot about those ... from A Year in a Vegetarian Kitchen, and definitely yummy stuff.

[rosen]

CL has a Broccoli Casserole that calls for 2 cups of sliced mushrooms. Makes a 2 qt size dish & the leftovers are great! This is a good side dish for chicken or pork.

[Aubergine]

my absolute favorite thing to make, when i have too many, is to make duxelles, b/c it keeps on hand for a week and is a wonderful addition to many other things. i generally use an unusual low-fat recipe by Barbara Kafka. actually, when button mushrooms are at a good price, i buy a lot just to make some duxelles. if you've never had/made them, it is a long, slow (but no work, after the chopping) method that brings out very intense mushroom flavor. let me know if you want a recipe.

[Leonard]

Thanks for all the great recipe ideas! I think I'm going to make the Creamy Mushroom Soup!! Sounds delicious!

[sfarler]

Here's another mushroom recipe. It's on my to-try list.

Mushroom and Asparagus Shepard's Pie

1/2 lb. fresh asparagus, trimmed and cut into 1-inch pieces
1 oz. bacon (2 large slices) (optional)
4 Tbs. butter
2 lb. mixed fresh mushrooms, cut into 1/2-inch chunks
1/4 c. minced shallot
2 cloves garlic, minced
1/3 c. thinly sliced scallion
2/3 c. dry sherry
1-1/2 c. homemade or low-salt chicken or vegetable stock
3 Tbs. tomato paste
1 tsp. chopped fresh thyme (or 1/2 tsp. dried)
4 tsp. softened butter mixed with 4 tsp. flour to form a smooth paste
Salt and freshly ground black pepper to taste
Mashed potatoes


Bring a med. pot of salted water to a boil, add the asparagus, and blanch until bright green and crisp-tender, 2-3 min. Drain and set aside.
In a large skillet, cook the bacon over med. heat until crisp. Remove (leave the fat in the pan), drain and set aside. Add 1 Tbs. of the butter to the skillet, heat until foaming and add 1/2 the mushrooms. Cook until browned and the mushrooms have released their juices, 10-15 minutes. Increase the heat to high, cook until the mushrooms are dry and nicely browned. Transfer them to a bowl and reserve.
Do the same with the remaining mushrooms. Place with the other mushrooms. Reduce the heat to med-high, add the last Tbs. butter, saute the shallot, scallions, and garlic for about 2 min. until softened and lightly browned. Add the sherry and deglaze the pan by scraping up any browned juices. Boil until the liquid is reduced to a syrupy glaze.
Add the stock, tomato paste, and thyme. Simmer a few minutes, then whisk in the butter paste bit by bit.
Simmer until the sauce thickens a bit.
Add the cooked asparagus, bacon, and mushrooms to the sauce, taste and season with salt and pepper.
Pour into a 2-quart baking dish.
Heat the oven to 375 degrees.
Drop spoonfuls of mashed potatoes on the mushroom filling and spread gently to form an even layer.
Bake in oven until the potatoes are light brown and the filling is bubbling, about 25-35 minutes.

[Sheila in MD]

I have a recipe for Italian Chili that uses about 8 oz. of mushrooms (I think), and it is very good. It is kind of a cross between chili and soup as it has ground beef, mushrooms, celery, pepperoni, kidney beans and basil among the ingredients. I can post if that sounds like something you are interested in.

I'd love to see it! Thanks in advance!

Sheila in MD

[gabbyh]

Hopefully the bump will get this Italian Chili recipe :D

~Gail

[meslgh]

my absolute favorite thing to make, when i have too many, is to make duxelles, b/c it keeps on hand for a week and is a wonderful addition to many other things. i generally use an unusual low-fat recipe by Barbara Kafka. actually, when button mushrooms are at a good price, i buy a lot just to make some duxelles. if you've never had/made them, it is a long, slow (but no work, after the chopping) method that brings out very intense mushroom flavor. let me know if you want a recipe.

I would love to have a good lowfat duxelles recipe!

Gail, thanks for bumping; I missed this thread (and all the yummy sounding recipes) the first time round.

[Kathy B]

Hopefully the bump will get this Italian Chili recipe :D

~Gail

Whoops! Sorry I didn't see this sooner. Here is the recipe which I found in the local paper in Wichita, Kansas years (and years) ago as part of a chili cookoff. It was one of the winners, so I gave it a try. It is quite easy, but very good.

Italian Chili

Cook together until no longer pink
1 lb. ground beef
1 onion, chopped
1/2 green pepper, chopped
1 clove garlic, minced

Add and saute until celery begins to be translucent
1/2 of large bunch celery (include several leaves)
8-oz. mushrooms, sliced

Add
1 (46-oz.) can tomato juice
1 (28-oz) can tomatoes, undrained, coarsley chopped
1 (3-1/2 oz) pkg pepperoni slices (I use turkey pepperoni)
1 can kidney beans, undrained
1 Tbsp. dried oregano
1 Tbsp. dried sweet basil
1/4-1/2 tsp. hot pepper flakes
Salt and pepper to taste

Simmer 20 - 30 minutes. Refrigerate leftovers. 12-16 servings

This recipe makes A LOT by the time you add all of the veggies. Be sure to use a large dutch oven or soup pot to cook it. Also, I usually at least cut the pepperoni slices in 1/2 or even 1/4's because it is easier to eat it that way IMO. Enjoy! :)

[bobmark226]

Whoops! Sorry I didn't see this sooner. Here is the recipe which I found in the local paper in Wichita, Kansas years (and years) ago as part of a chili cookoff. It was one of the winners, so I gave it a try. It is quite easy, but very good.

Italian Chili



Now see what you've gone and done, Kathy? I've got to change my week's cooking plans, but, of course, it will be "soy" beef and venison pepperoni to slim it down a bit. Thanks for sharing!

Bob

[rosie_one]

I'm sorry, I don't mean to make this the Kathy's chili thread but... that recipe sounds kind of juicy. 46 oz of tomato juice, plus 28 oz. undrained tomatoes? Does it really cook down or is it more of a soup style chili?

[Kathy B]

46 oz of tomato juice, plus 28 oz. undrained tomatoes? Does it really cook down or is it more of a soup style chili?

It IS kind of soupy compared to a thick chili with lots of meat and beans. But since it calls for tomato juice instead of water or broth, it isn't like a brothy soup (if there is such a word). The liquid part is a little thicker than that. With all of the veggies, beef, pepperoni and spices, the liquid is full of good stuff.

[bobmark226]

It IS kind of soupy compared to a thick chili with lots of meat and beans. But since it calls for tomato juice instead of water or broth, it isn't like a brothy soup (if there is such a word). The liquid part is a little thicker than that. With all of the veggies, beef, pepperoni and spices, the liquid is full of good stuff.



I ate so much fish and so many healthy greens this weekend, I was in need of exactly this dish. It ain't chili, it ain't spaghetti sauce, but it's a big bowl full of lots of good vegetables and flavors. The appeal to me was the green peppers, celery, mushrooms and pepperoni and it all works very well, but I cooked it way longer to give it a full bodied chili-like texture. I think Kathy and her Kansas-Texas-Italian stew deserve a thread of their own.

See you tomorrow!

(and thanks for dinner, Kathy!)

Bob

[Kathy B]

(and thanks for dinner, Kathy!)

Bob

Hey, no problem, Bob! Glad you liked it! :)

[Aubergine]

I would love to have a good lowfat duxelles recipe!

Gail, thanks for bumping; I missed this thread (and all the yummy sounding recipes) the first time round.

very glad to oblige...this is a mainstay in my repertoire, and i must warn you: it's dangerous stuff.:D also, an exceptional example of how one recipe can be worth the purchase of one cookbook.

DIET DUXELLES

Barbara Kafka, Microwave Gourmet

Duxelles is one of those nifty French inventions that are a real pain to make on top of the stove, since it has to be constantly stirred so that it doesn't scorch while it cooks over low heat until all the moisture evaporates. It's quicker in the microwave oven. More important, it doesn't require standing, hovering and stirring.

1 lb. mushrooms, wiped clean and stems trimmed
1/2 lb. onion, peeled and quartered
1 cup fresh parsley leaves
4 ribs celery, pelled and cut across into 2-inch pieces
2 tsp. fresh lemon juice
2 tsp. Kosher salt
Freshly ground pepper, to taste

1. Place mushrooms, onion, parsley and celery in a food processor and process until finely chopped.
2. Scrape vegetables into 13 x 10 x 2-inch dish. Cover tightly with plastic wrap. Cook at 100% in a 650-700-watt oven for 15 minutes. Pierce plastic wrap to release steam.
3. Leavng dish in oven, uncover and cook for 15 minutes more.
4. Remove from oven and stir in remaining ingredients.

Note: i do the chopping by hand and use just a pinch of salt. my oven is 1000 watts, so i do this at 70%. the house smells divine when i make this; my plumber says it smells like Thanksgiving.:)