I underestimated the yield of my homegrown mushrooms. I thought I would have a steady supply over the next few weeks, but instead, they all matured at once. As a result, I now have 2-3 kg of mushrooms, with another batch expected in about a week. I plan to make a pasta-mushroom casserole, pizza, capsicum-mushroom lecso, and mushroom cream soup, but I still have a lot left. Do you have any suggestions for how I can use them?
Slice and dehydrated some!
Dehydrated mushies can be kept (long shelf life) to add to meals. Or put them through a food processor to make a powder (takes up much less space, if that’s an issue for you) which is great for extra flavour in soups, sauces, casseroles, etc.