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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:
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| 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
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- Posted by coffeehaus 7a Central VA (My Page) on Sat, May 17, 14 at 12:58
| Thanks! I'm going to compare the steaming vs saute methods. Lots more wine caps coming along. |
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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. |
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- Posted by Slimy_Okra 2b (My Page) on Sat, May 17, 14 at 22:47
| 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. |
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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. Deborah |
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