Home >> Lifestyle: Cooking Basics:

 

Freezing Mushrooms
by Michigan State Univeristy Extension

 

Choose mushrooms free from spots and decay. Sort according to size. Wash thoroughly in cold water. Trim off ends of stems. If mushrooms are larger than 1 inch across, slice them or cut them into quarters.

Mushrooms may be steamed or heated in fat in a fry pan.

Steam

Steamed mushrooms retain better color if given antidarkening treatment first.

Dip for 5 minutes in a solution containing 1 teaspoon lemon juice or 1 1/2 teaspoons citric acid to a pint of water.

Then steam blanch:
Whole mushrooms................... 5 minutes (not larger than 1 inch across)
Buttons or quarters............... 3 1/2 minutes
Slices............................ 3 minutes

Cool promptly in cold water and drain well.

Heat in fry pan

Heat small quantities of mushrooms in a small amount of table fat in an open fry pan until almost cooked.

Cool in air or place pan in which mushrooms were cooked in cold water.

Pack into containers, leaving 1/2-inch headspace. Seal, label and freeze.

 

---

 

The Author:

 

MSU EXTENSION

 

---

ARTICLE POSTED FEBRUARY 09, 2003

• print this page