Ineeded mushrooms. “I’ve got to go get some mushrooms,” I said.  I had one package in the beer fridge, and two people requesting mushroom-needing dinners. That day, I was gifted a case of mushrooms.

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. It was a back office deal but when I got there in the chef pickup line, I got these giant “what the f am I gonna do with all this” amounts of mushrooms because I missed the mark ordering a few pounds of each.

This–was that many mushrooms… way more than my standard mushroom recipes could use up.

So, here’s my list of what to do with that many mushrooms. It’s a quick list. 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. You can make this in the Instant Pot by browning your meat, removing it, then sautéing your veggies in there before adding in the rest of the stuff (liquids).  For best results, also brown the mushrooms separately. I do this on the stove while the rest of the soup’s instantpotting. Then, I add them in at the end and let them soa

mushroom and cucumber salad, Alton Brown inspired pea burgers, and beef-mushroom barley soup could use up.

I coul