Recipe Archives->Preserving->Freezing Mushrooms

Mushrooms
makes 1 pint

1 lb To 2 lbs

Choose young, firm, medium mushrooms with tightly closed caps.
Wash well, trim off ends, and sort by size. Slice larger mushrooms,
if desired.

Blanch small mushrooms 3 minutes; large mushrooms 4 minutes. Add
1 tablespoon lemon juice to each quart of blanching water. Cool;
drain well. Or cook mushrooms in a frying pan with a small amount
of butter until almost done. Cool.

Pack in containers. Seal, label, and freeze.

Printable version: freezing-mushrooms.txt.