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Best mushroom stock uses ever
April 28, 2012 9:22 AM   Subscribe

Give me your best mushroom based recipes! Please?

I am in the midst of making some killer mushroom stock from stems that I have been hoarding in my freezer for months. In order to really appreciate I need a recipe(s) that will allow it to shine!

Caveats:
Must be vegetarian
i have not been too keen on ragout
I do not want it to be over powered by say, coconut milk.
I am partial to soup and some sort of Asian inspiration on this gloomy Saturday.

and go!

Thanks.
posted by wocka wocka wocka to Food & Drink (8 answers total) 25 users marked this as a favorite
 
I have a mushroom pasta casserole that I like. It uses porcini to make a stock and then includes cremini mushrooms in the dish.

I just found it. Page 217 of Gourmet Today. I use more cheese, because I like cheese.
posted by bilabial at 9:42 AM on April 28, 2012


This vegan mushroom gravy has become THE go to gravy in our house.

We make biscuits using Mark Bittman's recipe (we just make the yogurt ones, no herbs, and usually cut and freeze half the batch or we will eat all of them in a day they are so good) and have vegetarian biscuits and gravy.
posted by bibliogrrl at 9:46 AM on April 28, 2012


Thomas Keller's "Over-the-Top Mushroom Quiche"
Savory Bread Pudding With Kale and Mushrooms
Mushroom Bourguignon
Cream of Wild Mushroom Soup with Cheesy-Garlic Croutons

don't get me started...
posted by JABof72 at 9:50 AM on April 28, 2012 [1 favorite]


Risotto with some peas and sauteed mushrooms.
posted by mmascolino at 10:13 AM on April 28, 2012 [1 favorite]


Here's your Asian:
Chinese Hot-and-Sour Soup
posted by JABof72 at 10:20 AM on April 28, 2012


The Philadelphia Inquirer Food section featured mushroom recipes just this week.
posted by Tufa at 10:59 AM on April 28, 2012


(Their mushroom pho recipe seems like it would suit.)
posted by Tufa at 11:00 AM on April 28, 2012


I made this last night and it was really good. I cooked it slightly too long (because a dinner guest was half an hour late, grrr) and it got a bit gluey, but I think it would have been phenomenal otherwise. I used homemade mushroom stock instead of the chicken stock in the ingredients list, because I was cooking for vegetarians.
posted by lollusc at 6:50 PM on April 28, 2012


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