Return to the Harvest Forum | Post a Follow-Up

 o
Freezing Wine Cap or King Stroph mushrooms

Posted by coffeehaus 7a Central VA (My Page) on
Wed, May 14, 14 at 15:12

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?


Follow-Up Postings:

 o
RE: Freezing Wine Cap or King Stroph mushrooms

  • Posted by digdirt 6b-7a North AR (My Page) on
    Wed, May 14, 14 at 20:24

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

Dave

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


 o
RE: Freezing Wine Cap or King Stroph mushrooms

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


 o
RE: Freezing Wine Cap or King Stroph mushrooms

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.


 o
RE: Freezing Wine Cap or King Stroph mushrooms

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.


 o
RE: Freezing Wine Cap or King Stroph mushrooms

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.

Deborah


 o Post a Follow-Up

Please Note: Only registered members are able to post messages to this forum.

    If you are a member, please log in.

    If you aren't yet a member, join now!


Return to the Harvest Forum

Information about Posting

  • You must be logged in to post a message. Once you are logged in, a posting window will appear at the bottom of the messages. If you are not a member, please register for an account.
  • Posting is a two-step process. Once you have composed your message, you will be taken to the preview page. You will then have a chance to review your post, make changes and upload photos.
  • After posting your message, you may need to refresh the forum page in order to see it.
  • Before posting copyrighted material, please read about Copyright and Fair Use.
  • We have a strict no-advertising policy!
  • If you would like to practice posting or uploading photos, please visit our Test forum.
  • If you need assistance, please Contact Us and we will be happy to help.


Learn more about in-text links on this page here