Ophelia wrote:

> "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.

Same here but it's really rare to have them go bad. We love them so
they get used up.