Freezing mushrooms

Yield: 1 servings

Measure Ingredient
1 pounds To 2 lb; makes 1 pint

1. Choose young, firm, medium mushrooms with tightly closed caps.

2. Wash well, trim off ends, and sort by size. Slice larger mushrooms, if desired.

3. Blanch small mushrooms 3 minutes; large mushrooms 4 minutes. Add 1 tablespoon lemon juice to each quart of blanching water. Cool; drain well. Or cook mushrooms in a frying pan with a small amount of butter until almost done. Cool.

4. Pack in containers. Seal, label, and freeze.

5. Cook frozen mushrooms just until heated through.

Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995 Submitted By DOROTHY FLATMAN On 10-02-95

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