Freezing mushrooms

1 servings

Ingredients

Quantity Ingredient
1 pounds To 2 lb; makes 1 pint

Directions

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

Related recipes