Freezing Wine Cap or King Stroph mushrooms

coffeehaus(7a Central VA)May 14, 2014

The recent rains have produced an abundant crop of Wine Cap or King Stropharia mushrooms in our oak chip bed that DH inoculated last year. I'm wondering if I can cook and freeze some of this harvest, as they only last a few days in the refrigerator, and 2 people can only eat so many Wine Caps.
And if freezing is feasible, should I steam or saute?

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digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

Link below is to the approved instructions for freezing mushrooms. They can also be pressure canned for an even longer shelf life.


Here is a link that might be useful: NCHFP - Freezing Mushrooms

    Bookmark   May 14, 2014 at 8:24PM
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coffeehaus(7a Central VA)

Thanks! I'm going to compare the steaming vs saute methods. Lots more wine caps coming along.

    Bookmark   May 17, 2014 at 12:58PM
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I've grown oysters and shiitakes. I sauté the excess in olive oil and butter, then freeze in small portions in ziplock bags. I've never had them last much more than 3 months in the freezer, but they are fine when thawed. They are typically added to something else we are cooking, not eaten straight from the freezer thawed.

    Bookmark   May 17, 2014 at 2:41PM
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You could make wine cap duxelles and then freeze them; much less volume occupied that way. Fry finely minced mushrooms and shallots in butter until reduced to a near-paste. Freeze and use in recipes. Potent umami kick there.

    Bookmark   May 17, 2014 at 10:47PM
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I don't know if you have the space, but when we're overcome with wild mushrooms (oysters usually) we place them on racks to dry. It takes a few days, but they dry beautifully without a dehydrator. One year we picked sixty pounds in a day (I'm not exaggerating) and had mushrooms drying all over the house. I still have two gallon jars of them left.

I am unfamiliar with wine cap mushrooms, but it might work.


    Bookmark   May 17, 2014 at 11:32PM
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