Ineeded mushrooms. My son works at a farm store and brought me a case of mushrooms that didn’t sell.
A case of mushrooms is a lot. I once ordered five pounds of shitake, oyster, and lion’s mane from a specialty grower without understanding the volume of mushrooms in five pounds. It’s more than a human can eat.
Here’s my list of what to do with that many mushrooms. It’s a running list. I’ll update it from time to time.
I canned a bunch of the button mushrooms. They’re good to use for omelets, casseroles and other things. Here are the approved directions from the National Center for Home Food Preservation. This, the Ball Book, and other lab-tested instructions from master canners and extension schools are the only sources I use. Mushrooms must be pressure canned, correctly to avoid botulism.
Dehydrating in a dehydrator or solar dehydrator is simple and safe long term storage. When dry, store in mason jars or mylar bags with silica gel packets and oxygen absorbers and they’ll last forever. Make sure they’re dried or they’ll mold.
Mushroom and cucumber salad
Chop mushrooms and small cucumbers. Add sour cream, mayo, some garlic, salt, and dill. Mix in a little vinegar. I use apple cider vinegar. I never measure anything. But, I’ll test some measurements and post a proper recipe for you soon.
Beef Barley (mushroom) soup is a favorite around here. This is a good soup for the Instant Pot. Brown the meat, then sauté the onions and veggies, and it’ll be quick.
This is a modification of Alton Brown’s recipe. It uses a lot of mushrooms. These freeze well.
This is a good use of extra mushrooms. Frittatas freeze well, too–cut them in meal-sized portions first. I fill the oven with these when I make them. I’ll make two or three varieties. Mushroom is always one.
Sautéd Mushrooms and onions
Saute the mushrooms and onions with a little butter, garlic, even wine. These will go well on steak or mashed potatoes.