"Ophelia" > wrote in message
...
> "Julie Bove" wrote in message ...
>
> I know that mushrooms can be frozen but they most be either flash frozen,
> par boiled or sautéed first.
>
> I got a box of white button mushrooms for $1.19 and they need to be used
> soon. But I have no need to use them tonight as we have plenty of
> leftovers.
>
> My plan is to use some in a chicken and rice pilaf and some in a tuna
> casserole (white sauce with mushrooms added).
>
> None of us are big into mushrooms. It's the texture we don't like, but we
> do
> like the flavor. Normally, I will whack the fresh ones with the side of
> the
> knife to smash them and then mince them finely. I usually only use 2-3
> mushrooms (depending on size) when the recipe calls for 8 oz. That amount
> is
> doable for us.
>
> So which method would you use? And should I leave them whole? I will
> probably use some next week or later this week.
>
> Thanks!
>
> ====
>
> I don't know if this helps because I don't freeze mine. I slice and
> put
> them through the dehydrator.

Yeah but I no longer have the dehydrator. I got rid of it years ago because
my then husband complained of the smell of stuff dehydrating. Especially my
onion bread.