Best use for mixed mushrooms?

I have a beatiful bag of mushrooms (oyster, crimini, shitake, wood ear etc) from the farmer's market. I would like to do a mushroom dish for thanksgiving - all I can think to do is to Sautée them with butter and sage. Any other ideas? They really fresh, delicate mushrooms and I want to showcase them.

  • Posted by: lloreen
  • November 24, 2013
  • 5246 views
  • 10 Comments

10 Comments

pierino November 25, 2013
Sautee with garlic, sage and parsley by all means. In order to showcase the mushrooms you could serve them over a soft polenta.
 
Bevi November 25, 2013
Mushroom lasagna. Ina has a good recipe.
 
amysarah November 24, 2013
Also from Smitten Kitchen (originally from Gourmet) - I've done this recipe a few times: http://smittenkitchen.com/blog/2010/12/garlic-butter-roasted-mushrooms/
Really good, served just like she shows with some crusty bread to soak of the juices. You can use any kind of mushrooms. Maybe a good first course or appetizer, depending on how much you have.
 
Pegeen November 24, 2013
The Smitten Kitchen link for Mushroom & Stilton Galette is:
http://smittenkitchen.com/blog/2006/10/when-the-funk-hits-the-fan/
 
Pegeen November 24, 2013
You lucky devil. Enjoy them!

Fricassee of Chanterelles
http://www.bonappetit.com/recipe/fricassee-of-chanterelles

Mushroom & Stilton Galette
smittenkitchen.com

Wild Mushroom Bread Puddings (individual)
http://www.epicurious.com/recipes/food/views/Wild-Mushroom-Bread-Pudding-240982#ixzz2j31jY6cE

Mushroom Stroganoff
http://food52.com/recipes/11201-mushroom-stroganoff
 
creamtea November 24, 2013
Here is the wild-rice mushroom soup link http://www.williams-sonoma.com/recipe/wild-rice-and-wild-mushroom-soup.html?cm_src=RECIPESEARCH
 
Emily W. November 24, 2013
I have been on a mushroom kick lately and tried this dish last week. It was great and the mushroom flavor was very prominent. http://food52.com/recipes/5710-farro-salad-with-roasted-mushrooms-and-parmesan
 
creamtea November 24, 2013
Sunset Magazine had a beautiful salad last month with mushrooms roasted in a 400º oven (drizzle olive oil, seasoned with salt and pepper and fresh thyme leaves) roast 15 minutes. Served with a dressing of shallot, sherry vinegar, hazelnut or olive oil. Served over mixed lettuces and garnished with shavings of manchego sheese and roasted hazelnuts. It was delicious; you could also use roasted mushrooms on their own, adorning a soup (williams-sonoma has a terrific mushroom soup on their site. I make a variant of it for T-giving every year). Roasting the mushrooms concentrates their marvellous flavor.
 
thymetogarden November 24, 2013
I like to sauté in butter and then add Italian or Caesar bottled dressing for marinated mushrooms. I always use sliced button mushrooms since I don't usually have the mixed. It might overpower the mixed mushroom flavors.
 
Maedl November 24, 2013
You could saute them and then add to a light cream sauce, which I would make with a combination of chicken(or turkey) broth and cream.
 
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