vicki-in-tucson
Well-known member
Any ideas on what to do with them? Thanks...
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Bought a pound of sliced mushrooms for a recipe; didn't use them.
- Thread starter vicki-in-tucson
- Start date
steve2-in-la
Well-known member
Making this REC: Wild Mushroom Strudel as an hors d'ouevres just before "Easter bunny" dinner. ;>D
While seeming labor intensive, this looks pretty tasty. If you don't want to put in the time, well, I certainly wouldn't blame you.
If you DO give this a try, I propose you use dried shiitakes (more available and affordable)and your sliced mushrooms. . . and you save me a slice.
I know I'm suggesting you make a mountain out of a mole-hill but a recipe for another stroganoff would be ubiquitous. Good luck!
Wild Mushroom Strudel
(from the LA Times)
1 ounce dried morels or other wild mushrooms
10 tablespoons unsalted butter, divided
2 leeks, finely chopped, white and pale green parts only
Sea salt to taste
2 cloves garlic, minced
1 pound shiitakes, stemmed and diced small
1 tablespoon tamari or soy sauce
1 tablespoon chopped fresh thyme
1/2 cup sour cream
2 cups grated Gruyere
1 tablespoon panko or fine dry bread crumbs
1 tablespoon finely chopped pecans
Pinch cayenne
8 sheets filo dough
1. Place the dried mushrooms in a bowl and pour boiling water over. Let stand until softened, about 10 minutes. Lift the mushrooms out of the water into a sieve and rinse well. Squeeze dry. Chop and set aside.
2. Melt 4 tablespoons butter in a very large saute pan over medium heat. Add the leeks and a sprinkling of sea salt and cook, stirring, until softened, about 5 minutes. Add the garlic, chopped wild mushrooms and shiitakes and cook, stirring often, until very soft, about 15 minutes. Stir in the tamari and cook until all the liquid is evaporated. Add the thyme and mix well. Remove from heat and cool slightly.
3. Heat the oven to 350 degrees. Melt the remaining butter and set aside. Stir the sour cream and cheese into the mushroom mixture, mixing well. Taste and adjust seasoning.
4. Combine the bread crumbs, pecans and cayenne and set aside. Brush a 10- by 15-inch baking sheet with butter.
5. Lay wax paper on a work surface and brush with melted butter. Spread out 1 sheet of filo dough and brush lightly with butter. (Cover the remaining filo sheets with a damp towel to keep them from drying out.) Repeat with 3 more filo sheets. Sprinkle evenly with the bread crumb mixture. Repeat with the remaining filo sheets.
6. Mound the mushroom mixture along the bottom third of the long end of the filo. Fold the short edges in and carefully fold over to enclose the filling completely.
7. Carefully transfer the strudel to the prepared pan. Brush with the remaining butter. Bake until browned and crisp, about 40 to 50 minutes. Cool 10 minutes before slicing with a serrated knife to serve. Time: 1½ hours Servings: 6
Each serving: 514 calories; 17 grams protein; 26 grams carbohydrates; 3 grams fiber; 38 grams fat; 22 grams saturated fat; 100 mg. cholesterol; 335 mg. sodium.
While seeming labor intensive, this looks pretty tasty. If you don't want to put in the time, well, I certainly wouldn't blame you.
If you DO give this a try, I propose you use dried shiitakes (more available and affordable)and your sliced mushrooms. . . and you save me a slice.
I know I'm suggesting you make a mountain out of a mole-hill but a recipe for another stroganoff would be ubiquitous. Good luck!
Wild Mushroom Strudel
(from the LA Times)
1 ounce dried morels or other wild mushrooms
10 tablespoons unsalted butter, divided
2 leeks, finely chopped, white and pale green parts only
Sea salt to taste
2 cloves garlic, minced
1 pound shiitakes, stemmed and diced small
1 tablespoon tamari or soy sauce
1 tablespoon chopped fresh thyme
1/2 cup sour cream
2 cups grated Gruyere
1 tablespoon panko or fine dry bread crumbs
1 tablespoon finely chopped pecans
Pinch cayenne
8 sheets filo dough
1. Place the dried mushrooms in a bowl and pour boiling water over. Let stand until softened, about 10 minutes. Lift the mushrooms out of the water into a sieve and rinse well. Squeeze dry. Chop and set aside.
2. Melt 4 tablespoons butter in a very large saute pan over medium heat. Add the leeks and a sprinkling of sea salt and cook, stirring, until softened, about 5 minutes. Add the garlic, chopped wild mushrooms and shiitakes and cook, stirring often, until very soft, about 15 minutes. Stir in the tamari and cook until all the liquid is evaporated. Add the thyme and mix well. Remove from heat and cool slightly.
3. Heat the oven to 350 degrees. Melt the remaining butter and set aside. Stir the sour cream and cheese into the mushroom mixture, mixing well. Taste and adjust seasoning.
4. Combine the bread crumbs, pecans and cayenne and set aside. Brush a 10- by 15-inch baking sheet with butter.
5. Lay wax paper on a work surface and brush with melted butter. Spread out 1 sheet of filo dough and brush lightly with butter. (Cover the remaining filo sheets with a damp towel to keep them from drying out.) Repeat with 3 more filo sheets. Sprinkle evenly with the bread crumb mixture. Repeat with the remaining filo sheets.
6. Mound the mushroom mixture along the bottom third of the long end of the filo. Fold the short edges in and carefully fold over to enclose the filling completely.
7. Carefully transfer the strudel to the prepared pan. Brush with the remaining butter. Bake until browned and crisp, about 40 to 50 minutes. Cool 10 minutes before slicing with a serrated knife to serve. Time: 1½ hours Servings: 6
Each serving: 514 calories; 17 grams protein; 26 grams carbohydrates; 3 grams fiber; 38 grams fat; 22 grams saturated fat; 100 mg. cholesterol; 335 mg. sodium.
Rec: Michael's Rice with Spinach and Feta. Probably my most used swap recipe. Thank you, Michael for
a keeper!
Rice with Spinach and Feta
1 cup uncooked long grain rice
1-1/2 cups low-sodium chicken broth
1/2 cup water
3 tbsp olive oil
1 medium onion, small dice, about 3/4 cup
1 cup sliced mushrooms
3 garlic cloves, minced
3 tbsp fresh lemon juice
1/2 tsp dried oregano (Michael said: I forgot to add)
6 cups fresh spinach, stems trimmed, washed/patted dry, coarsely chopped
4 oz. feta cheese, crumbled
Fresh ground pepper to taste
In a medium saucepan over medium heat, combine rice, chicken broth, and water. Bring to a boil, cover, reduce heat, and simmer for 15-18 minutes. Transfer to a serving bowl.
In a skillet, heat oil. Saute onion, mushrooms, and garlic for 5 to 7 minutes. Stir in lemon juice and oregano. Add spinach, and pepper, tossing until spinach is slightly wilted. Off heat, add cheese and toss until cheese begins to melt. Toss with rice and serve.
Source: Michael in Phoenix (my adaptation of American Diabetes Assoc. recipe)
Michael said: A hit last night: REC: Greek Rice. We had BBQ'd Greek chicken shish kebabs last night with this recipe on the side. It's fairly simple, and tasted great. Both my boys ate spinach without any protest. I used a 6-cup bag of baby spinach, removing the larger stems. Trader Joe's has a wonderful feta from Israel called Pastures of Eden. It's in a green and yellow package, and is my very favorite feta. Next time a few toasted pine nuts would be good, added with the onions, garlic and mushrooms, right at the end of the sauté. To serve, I used a large ceramic serving bowl. I heated it with hot water, letting it stand for a few minutes to become fully heated. When the rice went into the bowl, I put the whole thing into a 200̊ F. oven to stay warm. Very tasty side dish. With all the oregano in the shish kebabs, we didn't miss the oregano I forgot to add to the rice!
Pat’s notes for the first time I made the recipe: Made a modified version and it was dee-lish-us. Didn’t have spinach on hand so I omitted it. Simmered 1 cup jasmine rice in 1 can chicken broth. In a skillet I sauteed 1 cup coarsely chopped cremini mushrooms in olive oil until lightly browned then added the chopped onion and 1 large clove crushed garlic for a couple minutes. Pulled off heat and added a squeeze of fresh lemon juice, just a shake of dried oregano, some salt and pepper. Then combined with the cooked rice and about 1/4 cup feta crumbled. Was a nice side dish to Red Snapper with Fresh Tomatoes and Black Olives.
I've been making this recipe at least 2 times a month. It’s truly a favorite for its ease and flavor and goes well with so many entrees. I almost always use jasmine rice and cremini mushrooms and occasionally omit the spinach.
a keeper!
Rice with Spinach and Feta
1 cup uncooked long grain rice
1-1/2 cups low-sodium chicken broth
1/2 cup water
3 tbsp olive oil
1 medium onion, small dice, about 3/4 cup
1 cup sliced mushrooms
3 garlic cloves, minced
3 tbsp fresh lemon juice
1/2 tsp dried oregano (Michael said: I forgot to add)
6 cups fresh spinach, stems trimmed, washed/patted dry, coarsely chopped
4 oz. feta cheese, crumbled
Fresh ground pepper to taste
In a medium saucepan over medium heat, combine rice, chicken broth, and water. Bring to a boil, cover, reduce heat, and simmer for 15-18 minutes. Transfer to a serving bowl.
In a skillet, heat oil. Saute onion, mushrooms, and garlic for 5 to 7 minutes. Stir in lemon juice and oregano. Add spinach, and pepper, tossing until spinach is slightly wilted. Off heat, add cheese and toss until cheese begins to melt. Toss with rice and serve.
Source: Michael in Phoenix (my adaptation of American Diabetes Assoc. recipe)
Michael said: A hit last night: REC: Greek Rice. We had BBQ'd Greek chicken shish kebabs last night with this recipe on the side. It's fairly simple, and tasted great. Both my boys ate spinach without any protest. I used a 6-cup bag of baby spinach, removing the larger stems. Trader Joe's has a wonderful feta from Israel called Pastures of Eden. It's in a green and yellow package, and is my very favorite feta. Next time a few toasted pine nuts would be good, added with the onions, garlic and mushrooms, right at the end of the sauté. To serve, I used a large ceramic serving bowl. I heated it with hot water, letting it stand for a few minutes to become fully heated. When the rice went into the bowl, I put the whole thing into a 200̊ F. oven to stay warm. Very tasty side dish. With all the oregano in the shish kebabs, we didn't miss the oregano I forgot to add to the rice!
Pat’s notes for the first time I made the recipe: Made a modified version and it was dee-lish-us. Didn’t have spinach on hand so I omitted it. Simmered 1 cup jasmine rice in 1 can chicken broth. In a skillet I sauteed 1 cup coarsely chopped cremini mushrooms in olive oil until lightly browned then added the chopped onion and 1 large clove crushed garlic for a couple minutes. Pulled off heat and added a squeeze of fresh lemon juice, just a shake of dried oregano, some salt and pepper. Then combined with the cooked rice and about 1/4 cup feta crumbled. Was a nice side dish to Red Snapper with Fresh Tomatoes and Black Olives.
I've been making this recipe at least 2 times a month. It’s truly a favorite for its ease and flavor and goes well with so many entrees. I almost always use jasmine rice and cremini mushrooms and occasionally omit the spinach.
T&T REC Mushrooms In Sour Cream is delicious- and uses a pound of mushrooms
MUSHROOMS IN SOUR CREAM
I pound mushrooms
I small onion, chopped
3 tablespoons butter
salt and pepper
I tablespoon flour
I cup sour cream
grated cheese
melted butter
Clean and slice mushrooms. Cook the onion in butter until tender. Add mushrooms, salt and pepper to taste and cook until all the liquid disappears. Sprinkle with flour and mix it lightly in. Add sour cream, stir, then place in buttered casserole. Sprinkle with grated cheese and melted butter. Place in oven at 325ºF. and heat until top is lightly browned.
MUSHROOMS IN SOUR CREAM
I pound mushrooms
I small onion, chopped
3 tablespoons butter
salt and pepper
I tablespoon flour
I cup sour cream
grated cheese
melted butter
Clean and slice mushrooms. Cook the onion in butter until tender. Add mushrooms, salt and pepper to taste and cook until all the liquid disappears. Sprinkle with flour and mix it lightly in. Add sour cream, stir, then place in buttered casserole. Sprinkle with grated cheese and melted butter. Place in oven at 325ºF. and heat until top is lightly browned.
More mushroom & sour cream- T&T REC Sour Cream Mushroom Chicken
I've posted this before- it is my husband's favorite. We both love it and I make it just for us and also for company served with buttered egg noodles tossed with poppy seed.
CATHY’S SOUR CREAM MUSHROOM CHICKEN (serves 4)
4 cloves garlic, peeled
1/3 cup oil
1 chicken, washed and cut in 8 pieces
1 pint sour cream
1 chopped onion
1/2 lb mushrooms, sliced
1/4 cup sherry (optional)
1 C flour to dredge chicken, combined with 1tsp each: paprika, pepper, salt, Beau Monde (or celery seed), and thyme
Heat oil in fairly large pot. Brown garlic in oil, then throw garlic away.
Dredge chicken in flour/herb mixture. Brown in oil on all sides.
Drain excess oil off and turn heat to LOW. Add onion, mushrooms, and sour cream.
Cover and cook one hour or so. Make sure the heat is LOW or the sour cream will curdle. Just before serving, add the sherry and correct the seasoning.
I've posted this before- it is my husband's favorite. We both love it and I make it just for us and also for company served with buttered egg noodles tossed with poppy seed.
CATHY’S SOUR CREAM MUSHROOM CHICKEN (serves 4)
4 cloves garlic, peeled
1/3 cup oil
1 chicken, washed and cut in 8 pieces
1 pint sour cream
1 chopped onion
1/2 lb mushrooms, sliced
1/4 cup sherry (optional)
1 C flour to dredge chicken, combined with 1tsp each: paprika, pepper, salt, Beau Monde (or celery seed), and thyme
Heat oil in fairly large pot. Brown garlic in oil, then throw garlic away.
Dredge chicken in flour/herb mixture. Brown in oil on all sides.
Drain excess oil off and turn heat to LOW. Add onion, mushrooms, and sour cream.
Cover and cook one hour or so. Make sure the heat is LOW or the sour cream will curdle. Just before serving, add the sherry and correct the seasoning.
michael-in-phoenix
Well-known member
I'm glad you like it and use it often Pat. It is very forgiving and versatile.