On Thursday, October 3, 2019 at 8:03:40 AM UTC-5, Ophelia wrote:
> "Gary" wrote in message ...
>
> Julie Bove wrote:
> >
> > >>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 don't have a crisper and they are already at least a week old. So I need
> > to freeze the rest. I use4d a few in some pilaf.
>
> Julie. Smash and mince like you always do then put them into
> a ziploc bag to freeze. Or add a tsp water then freeze. Or add
> a tsp oil and freeze. If all you want is the flavor,
> not texture, it will work perfectly. You could quickly
> simmer them too (in water or oil) but probably not necessary.
>
> When I have leftover mushrooms, I'll saute them in a tiny bit
> of butter along with onions. I have about a cup of that in my
> freezer right now. Lasts forever. Add to a recipe or just
> top some potatoes with it.
>
> ===
>
> I hadn't thought of that! Good idea!

I cook sliced fresh mushrooms (with it's requisite OIL) and spinach, a little black pepper and garlic granules. Cook the mushrooms first, then add the freshly washed spinach, cook in a wide pan to reduce down the juices, then pop it in the fridge to add to any veggies I cook! YUM!

John Kuthe...