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.