How would you freeze these mushrooms?
 

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!

How would you freeze these mushrooms?
 

"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.

How would you freeze these mushrooms?
 

"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.

How would you freeze these mushrooms?
 

"Julie Bove" wrote in message ...


"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.

====

Oh! What a shame:( Have you ever thought about getting another now you
can?

How would you freeze these mushrooms?
 

No space?

How would you freeze these mushrooms?
 

On Tue, 1 Oct 2019 20:32:45 -0700, "Julie Bove"
> wrote:

>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!

put them in a paper bag and the bag into your vegetable crisper. They
should last at least a week that way

How would you freeze these mushrooms?
 

On Tue, 1 Oct 2019 20:32:45 -0700, "Julie Bove"
> wrote:

>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.

Bove desperately needs to be whacked with the side of a knife.
Bove and 75% of the other loiterers here have no business in a cooking
group. May I suggest instead the Pinocchio group. In all the years
I've seen yoose loitering here I've yet to see anything yoose fakers
claimed to have cooked.

How would you freeze these mushrooms?
 

On Wednesday, October 2, 2019 at 3:25:40 PM UTC-4, Sheldon wrote:
> On Tue, 1 Oct 2019 20:32:45 -0700, "Julie Bove"
> > wrote:
>
> >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.
>
> Bove desperately needs to be whacked with the side of a knife.
> Bove and 75% of the other loiterers here have no business in a cooking
> group. May I suggest instead the Pinocchio group. In all the years
> I've seen yoose loitering here I've yet to see anything yoose fakers
> claimed to have cooked.

You don't need to see what I cook. Only my husband needs to see it.

Cindy Hamilton

How would you freeze these mushrooms?
 

On Wed, 2 Oct 2019 12:47:56 -0700 (PDT), Cindy Hamilton
> wrote:

>On Wednesday, October 2, 2019 at 3:25:40 PM UTC-4, Sheldon wrote:

>> Bove desperately needs to be whacked with the side of a knife.
>> Bove and 75% of the other loiterers here have no business in a cooking
>> group. May I suggest instead the Pinocchio group. In all the years
>> I've seen yoose loitering here I've yet to see anything yoose fakers
>> claimed to have cooked.
>
>You don't need to see what I cook. Only my husband needs to see it.

An extremist form of Puritanism.

How would you freeze these mushrooms?
 

On Wed, 2 Oct 2019 12:47:56 -0700 (PDT), Cindy Hamilton
> wrote:

>On Wednesday, October 2, 2019 at 3:25:40 PM UTC-4, Sheldon wrote:
>> On Tue, 1 Oct 2019 20:32:45 -0700, "Julie Bove"
>> > wrote:
>>
>> >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.
>>
>> Bove desperately needs to be whacked with the side of a knife.
>> Bove and 75% of the other loiterers here have no business in a cooking
>> group. May I suggest instead the Pinocchio group. In all the years
>> I've seen yoose loitering here I've yet to see anything yoose fakers
>> claimed to have cooked.
>
>You don't need to see what I cook. Only my husband needs to see it.
>
>Cindy Hamilton

Obviously your husband is satisfied eating drive through fast food.

How would you freeze these mushrooms?
 

How would you freeze these mushrooms?
 

On Wednesday, October 2, 2019 at 3:25:40 PM UTC-4, Sheldon wrote:
> On Tue, 1 Oct 2019 20:32:45 -0700, "Julie Bove"
> > wrote:
>
> >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.
>
> Bove desperately needs to be whacked with the side of a knife.
> Bove and 75% of the other loiterers here have no business in a cooking
> group. May I suggest instead the Pinocchio group. In all the years
> I've seen yoose loitering here I've yet to see anything yoose fakers
> claimed to have cooked.

Just curious, how long would you cook a chicken stock? Youse cooked for quantity, so did I at one time. I learned to bring necks and backs to a good boil, and skim, skim and skim the scum. Reduce heat and add stuff. Then keep the stock at a trickle, a very very light simmer. Overnight. The next morning strain. You? Before the 5PM shift ended, add water to stock.

How would you freeze these mushrooms?
 

Sqwertz wrote:
> On Wed, 02 Oct 2019 15:25:35 -0400, wrote:
>
>> Bove desperately needs to be whacked with the side of a knife.
>> Bove and 75% of the other loiterers here have no business in a cooking
>> group. May I suggest instead the Pinocchio group. In all the years
>> I've seen yoose loitering here I've yet to see anything yoose fakers
>> claimed to have cooked.
>
> And the pictures you HAVE seen you criticize with the same pedantic
> gusto you just used above. Then you yourself post photos of the dog
> food dishes you've cooked.
>
> <YAWN>
>
> -sw
>

SOP for Popeye :)

How would you freeze these mushrooms?
 

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.

How would you freeze these mushrooms?
 

Julie Bove wrote:

>
> "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.

You dehydrated onion bread?

How would you freeze these mushrooms?
 

"Ophelia" > wrote in message
...
> "Julie Bove" wrote in message ...
>
>
> "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.
>
> ====
>
> Oh! What a shame:( Have you ever thought about getting another now
> you
> can?

No. Takes up too much room and I would rarely use it. I used it when I was
on the raw vegan diet but that diet didn't work for me.

How would you freeze these mushrooms?
 

"U.S. Janet B." > wrote in message
...
> On Tue, 1 Oct 2019 20:32:45 -0700, "Julie Bove"
> > wrote:
>
>>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!
>
> put them in a paper bag and the bag into your vegetable crisper. They
> should last at least a week that way

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.

How would you freeze these mushrooms?
 

"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.

How would you freeze these mushrooms?
 

"cshenk" > wrote in message
...
> Julie Bove wrote:
>
>>
>> "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.
>
> You dehydrated onion bread?

That's how I made it, yes. I posted the recipe here before. There are plenty
of recipes out there. This looks similar to what I made hut I used sea salt
instead of nama shoyu.

https://www.therawtarian.com/raw-onion-bread-recipe

How would you freeze these mushrooms?
 

On Wednesday, October 2, 2019 at 6:29:43 PM UTC-10, Julie Bove wrote:
> "cshenk" > wrote in message
> ...
> > Julie Bove wrote:
> >
> >>
> >> "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.
> >
> > You dehydrated onion bread?
>
> That's how I made it, yes. I posted the recipe here before. There are plenty
> of recipes out there. This looks similar to what I made hut I used sea salt
> instead of nama shoyu.
>
> https://www.therawtarian.com/raw-onion-bread-recipe

Interesting. It's like an onion jerky. It sounds tasty. It's a high calorie jerky so that's kind of neat.

I was at a club meeting last night and a member passed out some jerky for us to try. The jerky that's trending on this rock is a style that's crispy like a potato chip i.e., thin stuff that's been overdryed. There were packs that were unlabeled since they were test runs. I got some oxtail soup beef jerky and some unknown jerky. It tastes like it could be turnup. :)

How would you freeze these mushrooms?
 

On Wed, 2 Oct 2019 22:35:12 -0700 (PDT), dsi1 >
wrote:

>On Wednesday, October 2, 2019 at 6:29:43 PM UTC-10, Julie Bove wrote:
>> "cshenk" > wrote in message
>> ...
>> > Julie Bove wrote:
>> >
>> >>
>> >> "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.
>> >
>> > You dehydrated onion bread?
>>
>> That's how I made it, yes. I posted the recipe here before. There are plenty
>> of recipes out there. This looks similar to what I made hut I used sea salt
>> instead of nama shoyu.
>>
>> https://www.therawtarian.com/raw-onion-bread-recipe
>
>Interesting. It's like an onion jerky. It sounds tasty. It's a high calorie jerky so that's kind of neat.
>
>I was at a club meeting last night and a member passed out

Too much poke?

How would you freeze these mushrooms?
 

"Julie Bove" wrote in message ...


"cshenk" > wrote in message
...
> Julie Bove wrote:
>
>>
>> "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.
>
> You dehydrated onion bread?

That's how I made it, yes. I posted the recipe here before. There are plenty
of recipes out there. This looks similar to what I made hut I used sea salt
instead of nama shoyu.

https://www.therawtarian.com/raw-onion-bread-recipe

====

Wow that would make a lot! My excalibur is huge .. unless they have
started to make smaller ones. Although I suppose they have, mine is pretty
old:)

How would you freeze these mushrooms?
 

"Julie Bove" wrote in message ...


"Ophelia" > wrote in message
...
> "Julie Bove" wrote in message ...
>
>
> "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.
>
> ====
>
> Oh! What a shame:( Have you ever thought about getting another now
> you
> can?

No. Takes up too much room and I would rarely use it. I used it when I was
on the raw vegan diet but that diet didn't work for me.

==

Ok:)

How would you freeze these mushrooms?
 

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.

How would you freeze these mushrooms?
 

"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!

How would you freeze these mushrooms?
 

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...

How would you freeze these mushrooms?
 

On Thursday, October 3, 2019 at 11:39:25 AM UTC-4, John Kuthe wrote:
> 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...

Spinach and mushroom salad I can see. Your recipe might just work. Florentine(usually with spinach) and a la forestiere; meaning usually shrooms. Spinach and mushrooms.

How would you freeze these mushrooms?
 

"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.

From what I've read, just freezing will make them slimy and that's what I
hate about them. I think I will do them in butter. Thanks!

How would you freeze these mushrooms?
 

"John Kuthe" > wrote in message
...
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!

---

That wouldn't work for me. I'm okay with a little spinach cooked into
something like soup or lasagna, but not like that!

How would you freeze these mushrooms?
 

"Ophelia" > wrote in message
...
> "Julie Bove" wrote in message ...
>
>
> "cshenk" > wrote in message
> ...
>> Julie Bove wrote:
>>
>>>
>>> "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.
>>
>> You dehydrated onion bread?
>
> That's how I made it, yes. I posted the recipe here before. There are
> plenty
> of recipes out there. This looks similar to what I made hut I used sea
> salt
> instead of nama shoyu.
>
> https://www.therawtarian.com/raw-onion-bread-recipe
>
> ====
>
> Wow that would make a lot! My excalibur is huge .. unless they have
> started to make smaller ones. Although I suppose they have, mine is pretty
> old:)

I have no room for the Excalibur. I had a round one but bought too many
racks too fit under my counter. I could only use 8. I had to move it to the
garage to be able to use all of the racks. It was a PITA because I was
constantly having to swap out the racks.

How would you freeze these mushrooms?
 

"Julie Bove" wrote in message ...


"Ophelia" > wrote in message
...
> "Julie Bove" wrote in message ...
>
>
> "cshenk" > wrote in message
> ...
>> Julie Bove wrote:
>>
>>>
>>> "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.
>>
>> You dehydrated onion bread?
>
> That's how I made it, yes. I posted the recipe here before. There are
> plenty
> of recipes out there. This looks similar to what I made hut I used sea
> salt
> instead of nama shoyu.
>
> https://www.therawtarian.com/raw-onion-bread-recipe
>
> ====
>
> Wow that would make a lot! My excalibur is huge .. unless they have
> started to make smaller ones. Although I suppose they have, mine is pretty
> old:)

I have no room for the Excalibur. I had a round one but bought too many
racks too fit under my counter. I could only use 8. I had to move it to the
garage to be able to use all of the racks. It was a PITA because I was
constantly having to swap out the racks.

===

That's a shame. I love mine. I just wonder how much longer it will
last:)

How would you freeze these mushrooms?
 

On 10/2/2019 8:00 PM, cshenk wrote:
> Julie Bove wrote:
>
>>
>> "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.
>>>
>>> ====
>>>
>>> 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.
>
> You dehydrated onion bread?
>
I wondered about that, too. Also, just because a box of mushrooms is
cheap doesn't mean you have to buy a box of mushrooms. Especially not
if you don't really like mushrooms. Here's a hint: you can dehydrate
just about anything in an oven set to a very low temp. You can also buy
dried ground mushroom powder. Google is your friend when it comes to
silly stuff like this:

https://www.thespruceeats.com/how-to...method-1327547

The article references foraged mushrooms but the method still applies to
those button mushrooms she bought.

Jill

How would you freeze these mushrooms?
 

On 10/2/2019 3:47 PM, Cindy Hamilton wrote:
> On Wednesday, October 2, 2019 at 3:25:40 PM UTC-4, Sheldon wrote:
>> On Tue, 1 Oct 2019 20:32:45 -0700, "Julie Bove"
>> > wrote:
>>
>>> 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.
>>
>> Bove desperately needs to be whacked with the side of a knife.
>> Bove and 75% of the other loiterers here have no business in a cooking
>> group. May I suggest instead the Pinocchio group. In all the years
>> I've seen yoose loitering here I've yet to see anything yoose fakers
>> claimed to have cooked.
>
> You don't need to see what I cook. Only my husband needs to see it.
>
> Cindy Hamilton
>
Actually, only you need to see it and enjoy it.

Jill

How would you freeze these mushrooms?
 

"jmcquown" > wrote in message
...
> On 10/2/2019 8:00 PM, cshenk wrote:
>> Julie Bove wrote:
>>
>>>
>>> "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.
>>>>
>>>> ====
>>>>
>>>> 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.
>>
>> You dehydrated onion bread?
>>
> I wondered about that, too. Also, just because a box of mushrooms is
> cheap doesn't mean you have to buy a box of mushrooms. Especially not if
> you don't really like mushrooms. Here's a hint: you can dehydrate just
> about anything in an oven set to a very low temp. You can also buy dried
> ground mushroom powder. Google is your friend when it comes to silly
> stuff like this:
>
> https://www.thespruceeats.com/how-to...method-1327547
>
> The article references foraged mushrooms but the method still applies to
> those button mushrooms she bought.

I put all but two of the rest in the hamburger gravy. Dried mushrooms are
expensive. Exception being the ones at Costco but you have to buy a large
container and they were recalled too often for my liking.

I have tried tuna casserole and rice pilaf without the mushrooms and the the
flavor wasn't right for me. I need just a few in there.

I always look for bargains when I shop. He who lives here is now avoiding
cruciferous veggies for thyroid reasons and I can't eat them so there is no
sense in my buying those now. It's not a bargain if nobody will eat them.

How would you freeze these mushrooms?
 

On Friday, October 4, 2019 at 10:04:46 PM UTC-4, jmcquown wrote:
> On 10/2/2019 3:47 PM, Cindy Hamilton wrote:
> > On Wednesday, October 2, 2019 at 3:25:40 PM UTC-4, Sheldon wrote:
> >> On Tue, 1 Oct 2019 20:32:45 -0700, "Julie Bove"
> >> > wrote:
> >>
> >>> 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.
> >>
> >> Bove desperately needs to be whacked with the side of a knife.
> >> Bove and 75% of the other loiterers here have no business in a cooking
> >> group. May I suggest instead the Pinocchio group. In all the years
> >> I've seen yoose loitering here I've yet to see anything yoose fakers
> >> claimed to have cooked.
> >
> > You don't need to see what I cook. Only my husband needs to see it.
> >
> > Cindy Hamilton
> >
> Actually, only you need to see it and enjoy it.
>
> Jill

He needs to see it if I cook it for him. :)

I suppose he could eat blindfolded...

Cindy Hamilton

How would you freeze these mushrooms?
 

Cindy Hamilton wrote:
>
> He needs to see it if I cook it for him. :)
> I suppose he could eat blindfolded...

If the taste is right, no need for pretty presentation
unless you serve dinner guests or own a restaurant.
Oh...and also if you take a pic to show here. ;)

How would you freeze these mushrooms?
 

On 2019-10-05 12:20 a.m., Julie Bove wrote:

>
> I always look for bargains when I shop. He who lives here is now
> avoiding cruciferous veggies for thyroid reasons and I can't eat them so
> there is no sense in my buying those now. It's not a bargain if nobody
> will eat them.

Oh the irony!!!

How would you freeze these mushrooms?
 

On 10/5/2019 2:20 AM, Julie Bove wrote:
>
> "jmcquown" > wrote in message
> ...
>> On 10/2/2019 8:00 PM, cshenk wrote:
>>> Julie Bove wrote:
>>>
>>>>
>>>> "Ophelia" > wrote in message
>>>> ...
>>>>> "Julie Bove"Â* 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
>>>>> ofÂ* leftovers.
>>>>>
>>>>> ====
>>>>>
>>>>> Â* I don't know if this helps because I don't freeze mine.Â* I slice
>>>>> andÂ* 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.
>>>
>>> You dehydrated onion bread?
>>>
>> I wondered about that, too.Â* Also, just because a box of mushrooms is
>> cheap doesn't mean you have to buy a box of mushrooms.Â* Especially not
>> if you don't really like mushrooms.Â* Here's a hint: you can dehydrate
>> just about anything in an oven set to a very low temp.Â* You can also
>> buy dried ground mushroom powder.Â* Google is your friend when it comes
>> to silly stuff like this:
>>
>> https://www.thespruceeats.com/how-to...method-1327547
>>
>> The article references foraged mushrooms but the method still applies
>> to those button mushrooms she bought.
>
> I put all but two of the rest in the hamburger gravy. Dried mushrooms
> are expensive. Exception being the ones at Costco but you have to buy a
> large container and they were recalled too often for my liking.
>
> I have tried tuna casserole and rice pilaf without the mushrooms and the
> the flavor wasn't right for me. I need just a few in there.
>
> I always look for bargains when I shop. He who lives here is now
> avoiding cruciferous veggies for thyroid reasons and I can't eat them so
> there is no sense in my buying those now. It's not a bargain if nobody
> will eat them.

You just restated my point. It's not a bargain if you buy a box of
mushrooms and nobody really likes them. I see things all the time that
are on sale. If I don't like it, I'm not going to buy it simply because
it's cheap.

I posted a link in response to your question. You don't need a special
gadget to dehydrate mushrooms. You have an oven, use it.

Jill

How would you freeze these mushrooms?
 

On 10/5/2019 8:43 AM, graham wrote:
> On 2019-10-05 12:20 a.m., Julie Bove wrote:
>
>>
>> I always look for bargains when I shop.

(snipped a bunch of stuff about the freeloader)

It's not a bargain if
>> nobody will eat them.
>
> Oh the irony!!!
>
Truly. They were on sale so I bought them but nobody really likes them.
That's $1.19 well spent. Sheesh.

Jill

How would you freeze these mushrooms?
 

On Sat, 05 Oct 2019 07:45:31 -0400, Gary > wrote:

>Cindy Hamilton wrote:
>>
>> He needs to see it if I cook it for him. :)
>> I suppose he could eat blindfolded...
>
>If the taste is right, no need for pretty presentation
>unless you serve dinner guests or own a restaurant.
>Oh...and also if you take a pic to show here. ;)

I disagree. If it looks like a dog's dinner no one eats much. If I
add a little color to the dish my husband eats more and says how good
it was. Color equals red tomatoes, colored peppers, green onions,
cilantro, parsley, stuff like that. It doesn't hurt to add something
fresh with crunch either.
Janet US