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?
You could try to pickle them? The recipe I found uses 2tbsp sugar , 2tbsp salt, 1tbsp vinegar , black pepper and bay leaves for 1l water and 1kg of mushrooms. You cook the mushrooms for half an hour, then boil the brine as well, mix the mushrooms with the syrup, cook together for 15’ and put them to jars. I haven’t tried it yet, though.