Crosswords1 min ago
Mushrooms
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my husband has bought 5 pounds of mushrooms.Can I freeeze them and if so how?
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Yes you can ... http://www.mushroom-a...eezing-mushrooms.html
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Have you thought of making Mushroom Sauce? It tastes good and looks a little like Worcestershire sauce, but a little lighter in colour. Good for all kinds of things. I love to pour small amounts on fried bread under the fried eggs. My high school in England used to have a garden fete every year and I would buy some there and jealously guard it from everybody. As well, you can make Duxelle, recipe below. They result can be cooled, packaged and frozen then later used in soups, stews, etc.
Mushroom Sauce #1
Ingredient
mushrooms, water
Method
Cut up the mushrooms and put into a saucepan, over a low-medium heat. (The quantity of mushrooms to use depends upon how much sauce to be made.) Add just a little water, usually only about 1/2 teaspoon and cover. (The water is to stop the mushrooms from sticking to the pan at the beginning of the cooking process.) Simmer the mushrooms until all of the juice is extracted. Remove from the heat and pour the juice into another saucepan. Leave the juice to cool. Return the mushrooms to the heat, and add boiling water in the same quantity as the removed extracted juice, and simmer. Continue this process until the juice from the mushrooms tastes as if no flavour is being extracted. Discard the mushrooms. Place the extract over medium-low heat and reduce the extract until it is thick. Strain, and pour into warm, sterilised containers.
Mushroom Sauce #2
Ingredients
mushrooms, sea salt, black pepper, spices of choice
Method
Cut the mushrooms into halves, and put them into a bowl. Sprinkle, lightly with salt, mix then repeat the process. Cover the bowl, and stand for 12 hours. With a wooden spoon, press the mushrooms to remove the juice. Put the juice into a saucepan, stir in ground, black pepper, and spices of choice to flavour the sauce. Boil the juice, removing the foam from time to
Mushroom Sauce #1
Ingredient
mushrooms, water
Method
Cut up the mushrooms and put into a saucepan, over a low-medium heat. (The quantity of mushrooms to use depends upon how much sauce to be made.) Add just a little water, usually only about 1/2 teaspoon and cover. (The water is to stop the mushrooms from sticking to the pan at the beginning of the cooking process.) Simmer the mushrooms until all of the juice is extracted. Remove from the heat and pour the juice into another saucepan. Leave the juice to cool. Return the mushrooms to the heat, and add boiling water in the same quantity as the removed extracted juice, and simmer. Continue this process until the juice from the mushrooms tastes as if no flavour is being extracted. Discard the mushrooms. Place the extract over medium-low heat and reduce the extract until it is thick. Strain, and pour into warm, sterilised containers.
Mushroom Sauce #2
Ingredients
mushrooms, sea salt, black pepper, spices of choice
Method
Cut the mushrooms into halves, and put them into a bowl. Sprinkle, lightly with salt, mix then repeat the process. Cover the bowl, and stand for 12 hours. With a wooden spoon, press the mushrooms to remove the juice. Put the juice into a saucepan, stir in ground, black pepper, and spices of choice to flavour the sauce. Boil the juice, removing the foam from time to
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