Post Punk Kitchen Forum

I have about a metric ton of mushrooms that need using. That may be exaggerating, but we're talking about a grocery bag full, approximately. And they need to be used tonight! And I need ideas. I used some yesterday in an every day tomato sauce on pasta, and my only other idea right now is stir fry. But, that would be a really mushroomy stirfry! Which I'm not opposed to, but I was thinking some of you fine ppkers could come up with better ideas.

I need something hubby will actually eat, and he's not on board with tofu/tempeh/seitan yet. And we did tomato based pasta last night, otherwise I would flirt with the idea of a mushroom lasagna. A friend recommended risotto but I've never attempted it and don't think tonight is the night to try. Thoughts? Recipe links?

On a (mostly) unrelated note, I have two packages of yves veggie ground round in the fridge that will need to be used in the next couple of weeks. I did the vegan tiptoe backwards from a lot of people, I think, and did whole foods first and many of the meat analogues are still foreign to me. Does anyone have ideas for interesting ways to use it and feed to an omni? I gather I could get away with it in chili or pasta sauce but don't know if he'll accept it in shepherd's pie, tacos or stuffed peppers.

Re: mushrooms, the Mushrooms, Beans and Leeks quiche from Vegan Brunch uses quite a lot of them. And it's really delicious!

No idea about the veggie ground, never used any.

I make this really shroomy pasta that uses up a bunch of the fun guys (see what I did there?).

http://elizaveganpage.blogspot.com/2009/05/maximum-shroomage.html

Mushrooms + ground round = mushroom stroganoff! (not the filter).

Fry sliced mushrooms and onions in EB or oil (EB is better for buttery-ness). Add ground round. Add some sort of cream to desired sauciness (I use mimicreme or belsoy, but you can probably use any unsweetened cream sub, homemade or store-bought). Add salt and pepper. Serve over noodles or other desired carb. Note - this is in no way health food, but it is delicious.

It also freezes really well, so you can cook up the whole lot and save the rest if you have too much.

i don't have a direct link to provide but i've seen many veg recipes for sloppy joes that use mushrooms in addition to other stuff like TVP/lentils/tofu

i've never heard of veggie ground round but i'm not big into meat analogues unless it's tofu/soycurls or my own homemade seitan.

do you have cookin' crunk? i think one or two of bianca's recipes may call for that?

Here a few different stroganoff recipes, with an without meat analogues.

http://elizaveganpage.blogspot.com/2010 ... anoff.html

http://elizaveganpage.blogspot.com/2012 ... anoff.html

http://elizaveganpage.blogspot.com/2009 ... anoff.html

Could you make dried mushrooms in your oven on low heat? Or just make a dobule or quadruple batch of your favorite recipe with shrooms and freeze it for easy/lazy meals in the future?

Mushroom ragout over polenta. I love the Greens Restaurant recipe.

Stroganoff was the perfect solution! Used up a whole mess of mushrooms and introduced us to veggie ground round. Hubby complained that the texture was different from ground beef but ended up scraping down the pan so could not have been too bad.

I used one of your recipes as inspiration, desdemona, but with a number of changes including a whole pile of almond milk instead of broth with just a bit of almond yogurt and simmering down into oblivion. And that mushroom pasta looks amazing.

Thanks for all the suggestions!