Ineeded mushrooms. My son works at a farm grocer and brought me a case of mushrooms that didn’t sell.
A case of mushrooms is a lot. I’ve only ever seen a case of mushrooms once when I ordered shitake, oyster, and lion’s mane from a local specialty grower. I had no idea what these things weighed–they’re pretty light. Five pounds of lion’s mane is more than one human can eat.
So is a case. It was way more than I could stir fry or stuff in an omelet.
Here’s my list of what to do with that many mushrooms. I’m starting with a couple things. I’ll add from time to time.
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 Soup
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.
Split Pea Burgers.
This is a modification of Alton Brown’s recipe. It uses a lot of mushrooms. These freeze well.
Omelets and Frittatas
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.