Yield: 1 Servings
|*** NON NE *****|
Ever wonder what to do with all those mushroom stems that recipes tell you to cut off and "reserve for another use"? Here are a few suggestions: * Before putting stems in the freezer, slice and squeeze them dry in a plain napkin. Do so by drawing the napkin up and around the stems, twisting the napkin until you have a tightly wrapped ball. Keep twisting the napkin until the mushroom juices run out into a small bowl. When done, open the napkin and you will have a pile of mushrooms that will freeze better because there's less water to make them soggy when they thaw. Store in a zipper-lock bag in the freezer for no longer than 3 months. Freeze the juice too, and add it back to the mushrooms when cooking.
* Mash together 3 parts finely chopped, sauteed stems with 1 part roasted garlic. Serve as a pate with crusts of bread or put under a steak just before you serve it.
* Cook the stems with caramelized onions and use the mixture in omelets.
* Finely chopped stems are an important ingredient in making vegetable stock.
* Add diced stems to ready-made cream of mushroom soup.
* Add diced stems to stuffing.
* Chopped stems stretch ground beef and add moisture and flavor to meatloaf and chili.
Recipe by: Christine Carbone, Dallas Morning News Posted to MC-Recipe Digest V1 #824 by LBotsko@... on Oct 4, 1997