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

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

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.

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.

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