Freezing Raw (Freeze whole, for use within 3 months) :
Choose very fresh mushrooms; wipe with a clean cloth to remove dirt. Place each a little apart on a baking tray and open-freeze as quickly as possible. When mushrooms are frozen, pack into containers, fit on a lid and replace in freezer. Use within 3 months. Use straight from the freezer for pies, casseroles or stews or thaw for about 1 hour and use as required.
Wash raw mushrooms. Add 1/2 teaspoon salt to 1 quart rapidly boiling water. To keep mushrooms white, add 1/2 teaspoon lemon juice to water. Add mushrooms. Let water come to a boil again. Boil mushrooms 3 minutes. Rinse with cold water. Drain thoroughly. Seal in plastic bags. Freeze. Will keep about one year.
Freezing Sauteed Mushrooms:
Saute 1 lb. of mushrooms in butter with salt and pepper, using high heat for 1 or 2 minutes, stirring constantly. Cool, then store in small containers and freeze. Use frozen, or thaw to room temperature about one hour; use for omelettes, sauces or served on toast.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (454g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 14 (14%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 22.7mg||1 %|
|Potassium 1442.4mg||38 %|
|Total Carbohydrate 14.9g||4 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 10.3g|
|Protein 14g||20 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 100
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