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!

"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.

"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.

"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 space?

"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.

"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

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?

"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

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.

"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

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

Very interesting! I'd not have called that a 'bread' but I can see it
might make a nice waifer sort of item.

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

"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.

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.

"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.

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

"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.

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.

"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!

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...

"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!

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.

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

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.

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.

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

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

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.

wrote:
> Bove desperately needs to be whacked with the side of a knife.


Maybe so, Popeye, but yoose desperately need to be castrated with
the sharp edge of a knife.

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.

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