Use It Up...Freeze Your Mushrooms

Freezer Mushrooms

When I see mushrooms on sale, I used to not take advantage of the sale because I thought I wouldn’t be able to use a whole box or 2.  Not anymore…I cook and freeze them so I can use them anytime.

I purchased the ones in the photo for 88¢ for 8 ounces, and cooked up a pound in my wok to have ready-to-use mushrooms.  I used some today on our tomato-pepperoni pizza, right from the freezer without thawing, and a couple of days ago I added them to our vegetables before cooking them.  I also use them to top meat and add them to soups and casseroles.  

If you don’t have cognac or sherry, try some balsamic, red wine or sherry vinegar instead.

Myrna likes to do this with the Baby Bella mushrooms her family especially likes.

So easy!

Freezer Mushrooms

1 pound mushrooms, white or Baby Bella

1-2 tablespoons butter

1-2 tablespoons cognac or sherry

Slice mushrooms and heat butter in wok, Dutch oven or large skillet on high heat.  Add mushrooms to butter and toss to coat with fat.  Cook, stirring frequently, until the mushrooms give up their liquid.  Cook off the liquid; then add the cognac or sherry and continue stirring until the liquor cooks away.  (You can also use Balsamic, red wine or sherry vinegar).

Let the mushrooms cool 10-15 minutes.  Package flat in plastic freezer bags.  I separate them a little in the middle so I can remove half of the mushrooms if I just want a small amount for a garnish.

This makes about 6 baggies of 1 ½ ounces of cooked mushrooms each.
Try your mushrooms in these recipes for a head start.

Cheese and Mushroom Oven Omelet

Chicken Stroganoff

Linguine with Mushroom Shrimp Sauce

Chicken Barley Mushroom Soup