What do I do with this big bag of odd mushrooms?

[Mosca]

I got talked into this today at the Farmer’s Market. It wasn’t hard, I love mushrooms. But what the hell?

This s A LOT of mushrooms! And, Mrs Mosca won’t eat them if they don’t look like the ones she’s used to. I gave a taste. Shrug. They taste like mushrooms: earthy, umami-y.

I’m thinking of making mushroom soup, that way they’ll just look like bits of mushrooms in broth. Some butter, some flour, onions, garlic, chicken broth… should work.

[Jim White]

That’s the direction I’d go, but I wouldn’t be able to avoid putting in some heavy cream.

If you wanted to have it grow into a big pot, why not add some chicken and wild rice, too?

[Mosca]

That’s a good idea. I have the chicken, I’d have to go get the wild rice. But I do have some pearl barley that would work.

[Attjack]

This is on my list of stuff to make.

https://cooking.nytimes.com/recipes/1020817-moo-shu-mushrooms?smid=ck-recipe-android-share

[Attjack]

Just pick them up at the Asian market or have them delivered to your door. Dried Lily Flower Buds. Chinese Cooking Ingredient Aka Golden Needles, Dried Day Lilies. 6 Ounce Package https://a.co/d/9OMjn6r

[Mosca]

I know where you’re coming from, and I appreciate it. But that dish just isn’t going to make economic sense in my household. Between $15 for the day lilies, and $17 for the dried wood ear mushrooms, I have $32 invested. Then the Shaoxing wine, the hoisin sauce, the ginger, etc, there’s $50 in one-time use ingredients for me. We don’t cook a lot of Asian, so I can’t get it to make sense.

[Attjack]

Fair enough. For what it's worth, none of that stuff is expensive at the market I shop at.

[STEbbq]

If you are serving steak, a nice mushroom sauce for toppings?

[Mosca]

No steaks on the menu planning for a while, though.

[Bob K]

Yes exactly this. You can do a "make-ahead" pan sauce: Brown some beef or pork trimmings (or bacon or pancetta), sauté the chopped or sliced shrooms in the fat until they release most of their water, add oil, shallots & garlic, deglaze with wine (or bourbon or stock), add stock, some minced thyme or parsley, melt in some butter and maybe Dijon or brown mustard. Freezes well in quart ziplock bags for when steaks or chops return to their rightful place on the menu.

[STEbbq]

A mushroom chicken pot pie?

[Richard Chrz]

Just add beef, pasta, butter, cream, Manchego, Parmesan, …….

[barelfly]

This is what I was thinking even before I opened the post.

Or Salisbury steak with a brown gravy and mushrooms???

[Richard Chrz]

I would expect Mosca to put this in some proper breakfasts as well!

[DTro]

Some of those look like they’d be good in tea. Oh wait….

[Oak Smoke]

My trust factor would kick in here. Are you sure of your source, do you know for sure they’re all safe? I’m no expert and am very picky about who I trust. Just don’t want you to get sick.

[texastweeter]

Do any of them bruise blue? Lol

[GolfGeezer]

The thicker ones sliced into Beef stroganoff, the "oyster" ones for an udon noodle soup, the others for chicken marsala. Although the Moo Shu recipes looks delicious...

[Mosca]

I bagged out on the Moo Shu when I saw “dried day lily buds”. Nope.

[Jim White]

Geez, Mosca I'm pretty sure that for Lisa and me, our first time venturing outside the comfort zone on Chinese cooking was an "authentic" moo shu 40 or more years ago. We used dried lily buds and they were delicious. No fresh mushrooms, though, we used dried "wood ears".

[Mosca]

Yep. Cooking for 2 here. Honestly I wasn’t sure she’d like baked acorn squash with butter, olive oil, and fines herbes. (She does.)

[bbqLuv]

Cream of Mushroom Soup. It has many uses
20 Recipes That Start With Cream of Mushroom Soup (allrecipes.com)

[Panhead John]

Use some in a stir fry on the griddle……

[Murdy]

Great addition to beef barley soup, beef stew, or scrambled eggs. Looks like maybe oysters and golden oysters on the right?? Not sure about the left side, did they say what they are?

[Donw]

Mushroom risotto.

[Kevin Fuess]

Have a lot of them? Saute them, spread on a cookie sheet (on parchment paper), freeze and bag them. When you need some just pull-out whatever amount you need.