Bodine
Senior Member
I forage chanterelles every year, cook them in butter and freeze them to use all year long, this morning was a good morning
Thanks for sharing, and bringing back some wonderful memories of my years hiking with my 3 pups (see avatar) and foraging while they ran and played.Here in the Northwest they tend to come up in late fall...
I have never frozen mushrooms. Does freezing them after cooking (or before) affect their texture and consistency?I forage chanterelles every year, cook them in butter and freeze them to use all year long, this morning was a good morning
They actually retain their texture and flavor if you cook before freezing, I tried dehydrating and it did not work for me. Just put them in a pan on medium heat with a tab of butter after a while they release the water in them, when the water is gone add a bit more butter, remove and let cool.I have never frozen mushrooms. Does freezing them after cooking (or before) affect their texture and consistency?
I have been hunting , fishing and surfing all my life. About 30 years ago I added golf to the list.I see interesting trophies on the wall in the other room. What's your other interests?
+1They actually retain their texture and flavor if you cook before freezing, I tried dehydrating and it did not work for me. Just put them in a pan on medium heat with a tab of butter after a while they release the water in them, when the water is gone add a bit more butter, remove and let cool.
If you freeze them raw, they go all mushy after they defrost because the ice crystals burst all the cell walls as the water freezes. Once cooked, and most of the moisture is out of the mushrooms, they freeze reasonably well (but you will still end up with more liquid after defrosting than you had originally).I have never frozen mushrooms. Does freezing them after cooking (or before) affect their texture and consistency?
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