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Sunday, April 10, 2011

Mushrooms on sale!

What to do with several pounds of mushrooms purchased on sale?  Slice them in the food processor and prep for roasted mushroom sandwiches and freeze mushroom casseroles, of course!

(By the by, I haven't gotten around to doing my mushroom cleaning science experiment because a) I'm easily distracted and b) my mushroom slicer broke.  Eventually...  So I'm still working with the assumption that a quick rinse and pat dry will be sufficient for cleaning and allowing prepped, sliced mushrooms to stand for a day or two in the fridge awaiting cooking.)

You'll need about 2 lbs of mushrooms for 4 sandwiches and 1 1/2 lbs. for each casserole.  I'm making one recipe of sandwiches and 2 casseroles, so I have 5 pounds of mushrooms.  All button-type mushrooms, cremini and white button.  Shitake, oyster, and any other fancy mushroom should be sliced by hand as the food processor will just tear them up rather than slicing them.  Use the slicing plate in your food processor, and you'll be done in no time flat.

For the mushroom casserole, you need to make a thick white sauce for the base of the dish.  I have recently discovered that this can be accomplished in the microwave!  Huzzah!  So fast, so easy and no extra heat in the kitchen.  You will need to use a container that is much larger than seems necessary because the mixture will foam up quite a bit.

Roasted Mushroom Sandwiches
Makes 4 sandwiches

2 lbs. mushrooms, sliced
1/2 lb. asparagus, sliced in 1" pieces
1 tbsp balsamic vinegar
1 tbsp olive oil
salt and pepper to taste
1/2 cup goat cheese, shredded fontina, gruyère, mozzarella, parmesan, romano, herbed cream cheese...anything creamy, tangy or melty
4 sandwich rolls
a handful of bitter greens, spring mix, microgreens, arugula, or watercress

Toss mushrooms and asparagus with oil, vinegar and salt and pepper.  Spread on a rimmed baking sheet and roast at 400F for 20-25 minutes, stirring once or twice during cooking.  Toast rolls slightly.  Divide roasted veg among rolls, spread with 2 tbsp cheese and top with a bit of greenery.  Put open-face sandwiches back in oven for 2-5 minutes, until cheese is melty, if desired.

Mushroom Casserole
Makes 2 4-serving casseroles

3 lbs. mushrooms, sliced
2 cloves garlic, minced
2 tbsp butter or oil
1/4 cup olive oil
1/4 cup flour
1 cup + 2 tbsp milk
1 tsp dry thyme
1 tbsp dijon mustard
salt and pepper to taste
1 tbsp butter, melted
1/4 cup cornmeal
1/4 cup parmesan or romano cheese

Saute mushrooms and garlic over medium-high heat in butter or oil.  I had to do this in 2 batches.  Cook about 10 minutes, until mushrooms are soft and liquid is mostly cooked off.

In a 3-quart microwave safe container, whisk together oil and flour.  When smooth, whisk in mustard and thyme.  Slowly whisk in milk, adding a little at a time until each addition is smooth.  When all milk has been added, microwave on high for 2 minutes.  Whisk and microwave an additional 30 seconds, until the mixture is very thick.  Stir in mushrooms and season with salt and pepper.  Divide mixture between 2 8x8 pans or 2 1-quart casserole dishes.

Mix melted butter with cornmeal and cheese.  Divide this mixture evenly over the top of the 2 casseroles.  Freeze or fridge, wrapped in plastic wrap and foil.

To cook, thaw completely.  Bake at 400F for 20 minutes, until browned. Pin It

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