Useful Mushroom Information
Fresh mushrooms should be used within a few days of purchase. If that’s not possible, you can blanch or saute them in a jiffy, then freeze for up to 1 month for use in soups, sauces and casseroles. To blanch mushrooms, slice larger mushrooms or use small whole mushroom caps. Bring 1 quart of water to a boil; add mushrooms and 1 tablespoon lemon juice to prevent darkening. Cook in boiling water 3 minutes for slices or 4 minutes for mushroom caps. Immediately remove mushrooms with a slotted spoon and cool in ice water for 3 to 4 minutes. Drain well and pack into freezer containers. To saute sliced mushrooms, melt butter in a skillet over medium heat; cook and stir mushrooms for 3 minutes. Remove to a bowl to cool, then pack into freezer containers. Freeze mushrooms in recipe-size portions for added convenience.