33 minutes ago, MokaPot said:Hi Guys. Question about short-term freezing of cooked "white" mushrooms. Reason I want to cook and freeze is because I won't be able to use them before they go bad. Photo is posted below. I'll be cutting the mushrooms into smaller pieces (before cooking and freezing). Usually, I cut the mushrooms into 4 "identical" pieces (slicing through the "axes") rather than into thin slices. (Hope that made sense.)
I've done this in the past with pretty good results except for some toughness in the stems. (No freezer burn flavor, so that's good.)
I don't have any type of vacuum sealer. I would be using Ziploc freezer bags & squeezing out as much air as possible.
Is there anything else I can do to get a good / better result?
Thanks in advance!
I roast them with a touch of olive oil and salt. Cut as you described. Eliminates - in my experience - any slime factor when using later. Concentrates flavor nicely too and as they physically concentrate - - don't take up much space. I pop the stems off and just freeze "as is" - use to flavor broths/sous. You can pick them out or strain once they have given you their all. Give them a squeeze like un-cool tea baggers do.
