I just returned from a day trip to Snoqualmie, WA, for picking wild
mushrooms. I have several kinds of mushrooms including matsutake. I can't
possibly eat all of them right away. Is it ok to freeze them? BTW I had a
mushroom expert confirm that they are all safe to eat. Thanks.

"tenplay" wrote in message
news:3hbnb.40861$Fm2.17230@attbi_s04...
I just returned from a day trip to Snoqualmie, WA, for picking wild
mushrooms. I have several kinds of mushrooms including matsutake. I
can't
possibly eat all of them right away. Is it ok to freeze them? BTW I had
a
mushroom expert confirm that they are all safe to eat. Thanks.

Some mushrooms freeze better than others. There are two ways that I have
frozen wild mushrooms: saute and freeze, and flash freeze.

Saute: Saute the mushrooms in a little butter until the water begins to cook
out. Remove from heat and allow to cool. Bag the mushrooms, including some
of the liquid, in heavy freezer bags and freeze.

Flash: Lay the mushrooms out on a tray covered with wax paper, making sure
the mushrooms don't touch each other. When frozen, bag the mushrooms in a
heavy freezer bag and put back into freezer. I like this method better as it
gives you more flexibility in using different mushrooms quantities (instead
of having a frozen brick of mushrooms).

In either case, NEVER thaw frozen mushrooms. Instead, use them in whatever
you are cooking directly from the freezer. Thawing mushrooms ruins their
texture.

Lastly, consider drying your mushrooms. Drying some mushrooms, particularly
boletes, enhances their flavor.

"tenplay" wrote in message
news:3hbnb.40861$Fm2.17230@attbi_s04...
I just returned from a day trip to Snoqualmie, WA, for picking wild
mushrooms. I have several kinds of mushrooms including matsutake. I
can't
possibly eat all of them right away. Is it ok to freeze them? BTW I had
a
mushroom expert confirm that they are all safe to eat. Thanks.



I think drying them would be better.

Jack CryoCybin

I would dry them and then freeze the dried mushroom. They will last
several years. Some mushrooms rehydrate better than others. Porcinis
rehydrate very well. Morels as well.
I wish I was in your shoes.
Kent

tenplay wrote:

I just returned from a day trip to Snoqualmie, WA, for picking wild
mushrooms. I have several kinds of mushrooms including matsutake. I can't
possibly eat all of them right away. Is it ok to freeze them? BTW I had a
mushroom expert confirm that they are all safe to eat. Thanks.

"tenplay" writes:

I just returned from a day trip to Snoqualmie, WA, for picking wild
mushrooms. I have several kinds of mushrooms including matsutake. I can't
possibly eat all of them right away.

http://www.bluewillowpages.com/mushr...rt/drying.html


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

I agree with the Drying theory. All I have ever dried are Morels, Bolete's,
and Oysters.
Always worked well & it's a thrill to break out some fine Morels at
Christmas time !
Hoping for some rain here I am anticipating Chanterelles!!
Bruce-n-Gold Beach

tenplay wrote:

I just returned from a day trip to Snoqualmie, WA, for picking wild
mushrooms. I have several kinds of mushrooms including matsutake. I can't
possibly eat all of them right away. Is it ok to freeze them? BTW I had a
mushroom expert confirm that they are all safe to eat. Thanks.


From a mushroom grower:

Quickly rinse 1 lb mushrooms under cold running water; do not peel.
Chop, slice, quarter or leave whole, depending on your intended use.
Bring 1 quart water to full boil; add 2 tbsps lemon juice or vinegar.
Keep heat on high; add prepared mushrooms and return water to full boil.
Remove mushrooms as soon as water has returned to full boil; immediately
immerse in ice water to cool. Drain very thoroughly.
Pack in freezer bags and place in freezer.
Use frozen mushroooms within 12 months. Do not thaw before cooking.
(Money's Mushrooms)

I'll second all the suggestions to dry them instead. I buy dried
mushrooms locally; drying seems to intensify their flavor, and they're
great in baked dishes (make sure there is adequate liquid) and soups.

--
Sylvia Steiger RN, homeschooling mom since Nov 1995
http://www.SteigerFamily.com
Cheyenne WY, USDA zone 5a, Sunset zone 1a
Home of the Wyoming Wind Festival, January 1-December 31
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