njc110381 Posted June 23, 2010 Report Share Posted June 23, 2010 At work today I needed to drop by a local farm to pick up some mushroom compost for the garden. They gave me a huge box of really nice looking Chestnut mushrooms and now I don't know what to do with them? I'm thinking soup or try drying them? I've got a good few pounds of them. I'll never eat my way through that lot so need a way to store or use them in bulk? Any ideas? They look lovely so I don't want to waste any! Quote Link to comment Share on other sites More sharing options...
shoughton Posted June 24, 2010 Report Share Posted June 24, 2010 At work today I needed to drop by a local farm to pick up some mushroom compost for the garden. They gave me a huge box of really nice looking Chestnut mushrooms and now I don't know what to do with them? I'm thinking soup or try drying them? I've got a good few pounds of them. I'll never eat my way through that lot so need a way to store or use them in bulk? Any ideas? They look lovely so I don't want to waste any! One of my favourite mushrooms. They make fantastic soup (you only need to add onion, butter and some good stock) let me know if you need a recipe) but are also good just panfriend with anything! Steve Quote Link to comment Share on other sites More sharing options...
lord_seagrave Posted June 25, 2010 Report Share Posted June 25, 2010 Mushroom pate? Freeze-able and delicious. You could do a venison en-croute (a la Wellington) smeared with mushroom pate, or just dish it up on hot buttered brown toast... :unsure: LS Quote Link to comment Share on other sites More sharing options...
sapper063 Posted June 25, 2010 Report Share Posted June 25, 2010 cut in half, dry fry few mins. add 2mushroom cuppa soups , half a bottle oyster sauce, and one of them t bags with herbs in,boquite garni, simmer for 20 mins better than having a steak Quote Link to comment Share on other sites More sharing options...
WGD Posted June 25, 2010 Report Share Posted June 25, 2010 Mushroom risotto with a nice steak :unsure: Also great in pasta with some pancetta and leek followed by a couple of spoonfuls of craime freche just before you add the pasta. Quote Link to comment Share on other sites More sharing options...
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