The Accidental Smallholder Forum
Growing => Vegetables => Topic started by: waterbuffalofarmer on July 22, 2015, 05:16:00 pm
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So guys am not sure if this is the right place for this kind of topic, but I really need some advice. I have an abundance of field mushrooms, personally I can't stand them but my family loves them, what is the best way to cook them? What do you guys do? Usually my mum cooks them, but I would like to give it a try and try some new recipes. Advice please?
Thanks
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I tend to keep cooking simple.. fried in an omelette or stuck in stews and casseroles.
I do have one claim to culinary fame: thinly sliced, fried slowly then put on toast... crumble danish blue cheese thickly on top and grill to melt it. Stilton can work if being posh but isn't quite salty enough.
Oh, and you can dry mushrooms easily to preserve them.
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Soup. This is a family favourite, freezes well if there's any left:
http://www.accidentalsmallholder.net/food/recipes/mushroom-soup-with-parsley-and-garlic/ (http://www.accidentalsmallholder.net/food/recipes/mushroom-soup-with-parsley-and-garlic/)
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Thanks guys. I made a pork and mushroom carbonara which was good, but I will try your recipes too as I still have tons left.
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If you have a food processor you can use the slicer plate and thin slice any that are up to about 1.5 inches across .
Oven dehydrate them in a low oven say 50 - 60 oC with the door slightly ajar putting them on some of these pizza baking mesh mats or bamboo table place mats.
Starting the session at say 21.00 hrs turning them over hourly , doing it over night , turning them just before bed time and upon getting up .
When they are dry & leathery after around 15 hrs of drying , pop them in clean airtight jars or vac pack & heat seal them , then pop them in the freezer in small packs where they will stay OK for many months .
Another thing you can do is to make a mushroom sauce/gravy and freeze it in ice cubes
Simply cut up half a pound or so of mushrooms fry them in a big frying pan with a little butter . Once they are all buttered , put the lid on the pan, turn the heat down and let them sweat . Now pour 3/4 of a pint of boiling water in the frying pan and replace the lid let them simmer for 15 min or so . drain the elixir off using a sieve and when it is cool pop it in the cube trays and freeze .
Once frozen solid , eject the cubes and wrap them in several turns of cling film to make them air tight . Store them in a zip-lock type bag in the freezer.
Taking out a cube or two when needed for use in soups , stews or pasta dishes as needed . Don't put salt, herbs or spices in the elixir before freezing for salt will stop it from freezing and the other stuff will lose its flavour very quickly , only season the dish at the time of making the meal .
You can use this elixir for flavouring home made pate as well .
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Or, if you have a hot cupboard, airing cupboard you ca n take the stalks off and thread the caps on string ( I use the string from the tops of feed bags) and hang them up (like washing) 'til dry. Use the stalks for soup or stock.
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Those are really good ideas, I think I will try em out. :)
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WARNING!! While they are drying they smell like pee!
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Cats think so and will spray them if they get a chance , even castrated toms & speyed queens that you may have will often do it.
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Cats think so and will spray them if they get a chance , even castrated toms & speyed queens that you may have will often do it.
I have a castrated Tom cat, he's a farm cat though and due to me being allergic to cats in the house he's not allowed in the house but lives in the hay shed. :)