Mixed mushroom quesadilla – brown beech, white beech, shiitake, white, and cremini mushrooms all dry sauteed individually, plus caramelized onions, italian blend cheese for meltiness, and aged cheddar for flavor.
So. Good. 
Last night I topped a rare pan seared London broil with that most plebeian of mushrooms, the lowly plain white: brushed off, sliced thick, cooked in butter and peanut oil with minced sweet onion, fogged with tarragon and ground pepper, and doused in some PN which was allowed to reduce while the steak sizzled. It was delicious and accompanied by a butter lettuce salad.
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I love white mushrooms, so flavorful when cooked properly. They get a bad rap!
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that looks great
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Ukrainian / Russian Sauteed Mushrooms with Caramelized Onions and Potatoes.
I love this combination. Never get it as distinct as in a restaurant because I won’t pour in that much oil, but that doesn’t affect the wonderful flavor.
I went light on potatoes and heavy on mushrooms. A pinch of thyme is usually enough for me per ingredient, not sure that adds up to the 2 tsp in the recipe.
Mushrooms: white, cremini, brown beech, white beech, and shiitake.
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Looks great! The potatoes must really soak up the mushroomy flavors.
Yes they really do!
We enjoyed an excellent roasted Maitake mushroom appetizer with taleggio fonduta, pickled shallots, porcini dust, and herb oil at Lula in Ridgewood, NJ.
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Oh, my! Be still, my heart.
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Anyone have ideas for a pint of frozen whole crimini mushrooms? Not ideal, but it was a last-ditch effort to prevent them from spoiling.
I’m thinking maybe thaw, squeeze out, and chop in the food processor for meatloaf or dumplings? I know that they are too waterlogged to eat as is.
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This seems like a good idea. Or you can saute the chopped, thawed mushrooms with onions and use as a base for a pasta sauce.
I’d say just put the lot into a pan and let them saute down – the liquid will get reabsorbed into the mushrooms. When they’re cooked, you can decide how to use them May not need to obliterate them to salvage. (I use frozen shiitakes that get really intense this way.)
And worst case, mushroom soup is delicious!
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Looks wonderful, and reminds me of the whole maitake at Upland, which is how I fell in love with them! (Pretty sure they deep fried theirs.)
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I love making a pasta sauce with them minced. I do soffrito, a small bit of canned tomato, white wine, and some cream, seasoned with nutmeg, black pepper, and fennel seed. I find, oddly enough, that they seem more intense right before they expire.
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Picked up a new-to-me mushroom variety again – Snow White mushrooms. They look like bigger seafood or white beech mushrooms, but I haven’t tasted them yet.
– might end up with yakitori, which I also haven’t had since the last time I bought them.
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Also picked up trumpet / king oyster mushrooms after a very long time. Thinking about what I want to make with them – maybe I’ll try to copy a wonderful dish I ate last year at a Malaysian restaurant (yakitori is the backup plan):
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