Mushrooms

18 Feb

Recently, we came into an abundant quantity of crimini mushrooms (button, baby-bella) and after making a really great mushroom soup with a large quantity of them,we were still left with a bunch more that we didn’t want to waste…… Here’s a quick tip for keeping them a little while longer. You’ll need-

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Mushrooms (fresh and in good quantity)

Salt

Lemon Juice

Stock Pot

Ice Bath & Strainer

Lined Sheet Pans

Large Spoon

 

Set a large stock pot on the boil-

After giving all of the mushrooms a once over and a brushing to remove particle dirt, slice a little off the bottom stem of each mushroom, and either keep them whole or halve them. This is a great task to do while the water is heating up.

Once the water is at a boil, add 1/3 cup lemon juice and 1/3 cup of salt and return to a boil.

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Mushrooms go in, return to the boil and cook them, undisturbed for 3-4 minutes. Once this is done, gently spoon them into an ice bath and allow to stop the cooking process…it only takes a moment and then place them into strainer or colander and allow to drain for a few minutes.

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While they are thinking about what they’ve done, line as many sheet pans as needed and will fit comfortably into your freezer. When the mushrooms have thoroughly drained, place them onto the lined trays, keeping them apart from each other (this will help later).

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Into the freezer for an hour or more.

Once frozen completely, remove individual mushrooms, bag and tag. With this cooking and freezing method, they won’t be mushy and fall apart, or be clumped together and you can take as many as you need to use for the recipe you’re making. They’ll also keep for a month in the freezer.

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