Too many mushrooms: what to make?

[Anonymous]

I love a mushroom and goat cheese omlette

[Anonymous]

Anonymous wrote:Mushroom soup. You can freeze whatever is leftover

This.

[Anonymous]

Sautee in butter and soy sauce and put in EVERYTHING - crepes with gruyere, eggs, pasta, etc.

[Anonymous]

Well, I was going to say stroganoff, but I understand not wanting the temptation around!

So - mushroom omelette with provolone. Or sauté a bunch of mushrooms and spinach and serve over steak or pan-seared chicken breast. Slice and add to salads. Roast a bunch with olive oil and salt.

[Anonymous]

Sautee with shallot, add a touch of worstershire sauce and wine and simmer until reduced. Put on veggie burger or real hamburger. Or just eat. YUMMY

[Anonymous]

Anonymous wrote:chicken paprikash with mushrooms, yum yum yum.

That usually contains sour cream. OP said she wants to avoid it.

[Anonymous]

Mushroom risotto or mushroom and goat cheese omelet.

[Anonymous]

I throw mushrooms into my roasted vegetable medley.

[Anonymous]

Anonymous wrote:This recipe is SO GOOD. I’ve made it twice since I saw it haunting my Facebook feed.
https://us.maille.com/blogs/recipes/skillet-chicken-with-creamy-white-wine-mushroom-and-spinach-sauce

OP here and this really appeals to me. Thanks! I have spinach, too!

[Anonymous]

Thanks, everybody! Saving these suggestions and I think I might adapt that chicken with the spinach-mushroom sauce into spinach-mushroom soup, both concepts I like but which I've never combined.

Also, memo to self: keep some pie shells in the freezer for quiches.

-OP