Comments on: How can I use up old mushrooms?

By: jaime jo fisher

jaime jo fisher — Fri, 15 Apr 2011 01:26:08 +0000

i always have a container of mushrooms in the fridge intended to put on our salad which typically gets shoved to the back and forgotten about. so, i made this up in a jif tonight and it was really delicious. i saute mushrooms with a splash of olive oil in the pan. let them cook about 5 minutes then added a bundle of swiss chard leaves and stems (chopped). let the greens wilt and stems soften. follow with a splash of balsamic vinegar to taste. really yummy quick snack, lunch or side dish.

By: shirley byers

shirley byers — Sun, 25 Oct 2009 23:37:32 +0000

I like to pan fry them in butter (of course) and when they cool I put small to medium amounts – or whatever amount you might like – into a sandwich bag, roll or seal the bag and put the bags into a freezer bag to freeze. You have mushrooms any time you want for gravy, sauce, pizza or whatever

By: Shorty

Shorty — Thu, 20 Aug 2009 23:05:22 +0000

You can put them in everything. Pasta, pizza, any kind of stir-fry, anything.

By: Lisa

Lisa — Tue, 12 Aug 2008 04:47:13 +0000

I usually just slice the remaining mushrooms, fry them and add them to gravy. Beautiful!

By: heather

heather — Wed, 03 May 2006 09:03:46 +0000

i make this version of this soup - with my old mushrooms. if i've not got any other exciting fresh mushrooms in, i add dried porcini and some other dried mushrooms i get from the chinese supermarket for the mushroom variety. dried mushrooms are your friends.

By: Diane

Diane — Tue, 02 May 2006 17:52:12 +0000

Does anyone know if you can grow more mushrooms by collecting spores from old ones? Or is it more complicated than that?

By: john

john — Tue, 02 May 2006 14:34:27 +0000

Use them in a spicy curry. The strong flavours mask any suspiciousness of the mushrooms.

Do make sure they aren’t fluffy or anything first of course.

By: sarar

sarar — Tue, 02 May 2006 11:23:30 +0000

I find if you peel back the outer layer of skin, it helps them a lot.

I tend to use past-it mushrooms quite a lot – as long as they don’t feel too rubbery to cut, I think they’re fine. I just make sure I cook them really well in a soup or a curry or something.

SaraR