Too many mushrooms? Freezing and using: stuffed shrooms, plus omelets

Name: How to cook Too many mushrooms? Freezing and using: stuffed shrooms, plus omelets - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: ?
Cuisine: Us

Introduce

Chef :

Mary Apodaca

Too many mushrooms? Freezing and using: stuffed shrooms, plus omelets

I bought a bunch of shrooms at Costco and need to use them. I cooked, froze and used some for eating, stuffed some, and made an omelet or two. Hat tip to Jacques Pepin for various parts of these recipes.

Ingredient

Food ration :

Cooking time :

15 min. per dish

to taste

Mushrooms

as needed

Olive oil (oo) or your favorite

to taste

parmesan / romano cheese

to taste

bread crumbs

to taste

Eggs for omelet

to taste

salt

Cooking instructions

* Step 1

Place large, clean towel on counter.

* Step 2

Wash mushrooms snapping off stems as you work, keeping stems in a bowl or placing in compost pail. You can use stems (after cutting off the bottom ⅛ inch or so) for stuffing mushrooms, explained later. If using Portobellos, cut out and discard black stuff on inside of shell for compost only.

* Step 3

Place mushrooms cavity side-down on towel to dry. Use towel to dry them further..

* Step 4

Place shrooms with olive oil and salt in bag or paint with oil with brush, depending on your love of oil. Salt in either case.

* Step 5

Place mushrooms cavity-side up and cook at 350-400 for 12-15 minutes in oven or toaster oven. Watch to learn how long your oven takes.

* Step 6

Cool, discard liquid from the mushroom cavity, freeze or use immediately. They're not pretty, but they're delish. You're allowed to eat a few.

* Step 7

Stuffed mushrooms: Process stems (optional), Parmesan/Romano, bread crumbs from bread you made yourself. some oil, if you find necessary. I don't add anything like cream cheese with all its additives.

* Step 8

Push stuffing into mushrooms and cook in toaster oven, stuffed side up, until browned, 12-15 minutes in mine; check to set yours.

* Step 9

Omelet: Slice mushrooms and warm in butter in a small pan -- nonstick unless you have a favorite.

* Step 10

Add egg beaten with a little salt (nothing else!) and move mixture around in pan, incorporating mushrooms with egg, using some sort of instrument: fork, spoon, whatever doesn't scratch your pan.

* Step 11

If you feel cool, toss the omelet over to cook the other side. It tastes the same even if you mess it up. Don't cook too long! Eggs are best when slightly oozy.

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