"Sqwertz" > wrote in message
...
> On Wed, 02 Oct 2019 18:59:56 -0500, cshenk wrote:
>
>> 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.
>
> I actually like them when they just start to rot. They have the
> most flavor then. Jacques Pepin agrees with me, too.

Yes. I remember him saying that.