Anyone have any good recipes that use mushrooms? Any good soup recipes? I have a ton and don't know what to use them for. Thanks! :)

What kind of mushrooms?  If you mean white button mushrooms or crimini, I throw them in stir-fry and soups, among other things.  They are also good sauteed in butter with garlic.  Yum!

This is very good - it calls for Portobellos but you can use any mushrooms. 

If you don't have the Pacific brand mushroom soup, you can sautee the sliced mushrooms in butter with garlic, remove the mushrooms, set aside- add more butter and flour to the skillet to make a roux, and then add 1-11/2 cups of milk .  When it is thickened, add musrhooms back in.

Turkey Vegetable Soup with Cannellini (Lyn Glover)

Three medium turkey wing drumettes

1 t Garlic granules

1 t Poultry seasoning

½ freshly ground Black pepper

6 large carrots

1 large sweet yellow onion

1C chopped celery with leaves

1.5 C chopped green cabbage

1.5 C fresh baby spinach

1 C. Chopped Portobello mushrooms

2 C Imagine brand Creamy Portobello Mushroom Soup (Available at Winco Foods)

1 can (15 oz) Cannellini or 1.5 C. cooked Cannellini*

2C. turkey broth

1t freshly ground pepper

1t dried onion granules

1T dried parsley

Place the clean and dried turkey wing drumettes in a crock

pot and sprinkle liberally with garlic granules, pepper, and poultry

seasoning. then add about 1.5 inches of

water to the pot. Cook overnight on high until turkey is well done and

separating from the bone. Cool and

refrigerate.

When liquid is congealed, skim off excess fat from the top,

remove the drumettes, skin them, cut the meat off the bone and set aside

(liberates 16-20 oz cooked meat).

Transfer broth to a large pan, add bones, and over medium heat, reduce

broth to about 2 cups (may not need to reduce). Skim any “scum” that forms

on the top. (If you did not liberate

much excess liquid while cooking the turkey, you may need additional turkey or

chicken broth) Remove bones. Add onion, carrots and celery, cover, and

cook until carrots are al dente. Add

mushroom soup, cabbage, spinach, mushrooms, beans and spices, stir well, cover and simmer on low 40 minutes. Add meat and simmer

on low an additional 15 minutes or until meat is heated through. Add

salt to taste. Can serve immediately or simmer on very low heat until

ready to serve. .

Weight Watchers Points System – approx. 2 points per cup

* Cannellini are white kidney beans. They have a softer,

creamier texture than dark or light red kidney beans and a more subtle flavor.

  Mushrooms are really good sauteed, then added to green beans, sugar snaps, or the flatter chinese stir-fry beans, or english peas.

  Same for zucchini.

  If you like pasta, you can sautee the mushrooms and add them to tomatos/sauce, or just put them right on the pasta with some garlic.

  Also good combined with scambled eggs. Not to mention sauteed and on top of just about any kind of meat, especially chicken and beef. (We don;t eat much soup, but just about any kind of veggie soup or a stew can use mushrooms).

  I've never had too many mushrooms, what a treat!!!

Good tips and what a great recipe! I'll give them a try . . thank you! :)

My two favorites are grilling them (button mushrooms) and if you live where there are crawfish boils, throw them in.  It's soooooo good!!!!!

I love stuff mushrooms, I have a great recipe. 

Mushroom quesadillas!

Slice button mushrooms and sautee in butter with sliced onions.  When nearly done, shake in a generous amount of Worcestershire sauce.  Allow mixture to cook until the liquid is gone and mushrooms are lightly browned.  Store in refrigerator until ready to use.

To make quesadilla, lay a corn tortilla on a griddle on low heat.  Top with a spoonful of mushroom mixture and some thinly sliced cheese.  Fold tortilla over to create a half moon shape.  Heat to desired doneness (I like them lightly browned), turning once.

Eat plain or with sliced avocado and/or hot sauce.

Heavenly!

Mushrooms are pretty versital.

Sauteed with onion, garlic, butter and a dash of white wine just at the end of cooking.  Leave them to caramelize on each side before moving them.  GREAT over steaks, or just as a side.

Spring veggies, mix your sliced mushrooms with fresh green beans and fresh asparagus, cut into 1-2 inch pieces, saute in a pan with butter, salt pepper and thyme.  until desired doneness.

  Boil them in a mixture of beef broth, red wine (such as Cabernet or merlot), beef bouillon or beef base, and pepper and fresh rosemary sprigs.  simmer until desired doneness.

My sis-in law used to live near a mushroom farm, and when she came to visit us, she would bring along a brown paper grocery bag filled with uglies... we would make a couple gallons of cream of mushroom soup and freeze it by the quart.  The mushroom farm went out of business, how I miss those bags of treats.  I'm still happy to see her when she visits, but it was better when she brought yummy MUSHROOMS.