Ideas for Porcini, Giroles, Chanterelles and Ceps

[Chim Girl]

I have approx 1/2 kilo of each of these (fresh not dried!), a few too many to eat in one serving! Anyone have any suggestions to make best us of them? I'd thought about something including puff pastry/cream/garlic etc or soup, but wondered if anyone has any other suggestions.

Thanks

[CCM]

Mushroom soup is an obvious choice, but maybe a nice risotto as well

[Big Al.]

Jo

My favourite would be to gentle toss in butter for a few minutes, and serve with lightly scrambled egg.

BTW DON’T wash them just dust them off with say a "pastry brush"

and to the King of the Funghi chefs Antonio.

http://www.bbc.co.uk/food/recipes/database/tortadi...

Enjoy them whatever you do.

[navier_stokes]

Butter, olive oil, lightly fry with some chilli, maybe a bit of tyhme, comes out as a nice mushroom sauce. Toast some crusty country bread and serve as slices... aweseome. Btw, Porcini=ceps.

[Chim Girl]

navier_stokes said:

Porcini=ceps.

Aaah, that means I'm confused as to what one of the mushrooms may be called, it is as long as my hand with the fat stem accounting for approx 2/3 of the length, it's almost the shape and size of a mini aubergine but mainly white. Any ideas? If I can find time, I'll take photos.

I think I have enough mushrooms to feed a small family instead of just me, so I need to consider recipes that work well if I bung them in the freezer.

Edited by Chim Girl on Saturday 7th March 15:13

[CCM]

well you could also do a Mushroom au Gratin and how about a Mushroom Stroganof as well?

you could freeze the dishes then and use as and when.

[grumbledoak]

It would be a shame to bury them in a pie. Veggie lasagna with mushrooms instead of meat is nice too, though again you cannot see them. And, you get some odd dreams if you eat too much!

Risotto sounds great, or as a sauce with meat or pasta, or a soup. Sauces and soups would freeze, too.

Or, try mushroom bruschetta (though your quantities would make hundreds!):
Fry 2 slices bacon/pancetta for a little while
Add 250g sliced mushrooms
Add 2x crushed garlic, 1x lemon zest, and maybe some lemon juice
Finish with 100g cream cheese and chopped parsley
Stick it on some toast.

[Mobile Chicane]

I dry mine, not least because it allows any little beasties to crawl away. Slice them thinly and dry them on tea towels over a radiator.

Dried mushrooms make excellent 'taste adders' to soups, stews, pasta sauces etc. Or you can reconstitute them and add to fresh mushrooms for risotto.

[Zen.]

Another vote for drying them, they re-hydrate really well, especially for risotto, as you can use the liquid as stock.

[CCM]

another thought, you could make ravioli stuffed with the ceps and other goodies (could buy the pasta if you don't fancy making it)