Freezing Mushrooms/Herbs?!
Freezing Mushrooms/Herbs?
Ok,i was wondering if it was possible to freeze fresh mushrooms and or fresh herbs, and if so how i would go about doing so. Thanks.
Answers: FREEZING MUSHROOMS
Choose mushrooms free from spots and decay. Sort
according to size. Wash thoroughly in cold water. Trim off
ends of stems. If mushrooms are larger than 1 inch across,
slice them or cut them into quarters.
Mushrooms may be steamed or heated in fat in a fry pan.
Steam:
Steamed mushrooms retain better color if given
antidarkening treatment first.
Dip for 5 minutes in a solution containing 1 teaspoon
lemon juice or 1 1/2 teaspoons citric acid to a pint of
water.
Then steam blanch:
Whole mushrooms................... 5 minutes
(not larger than 1 inch across)
Buttons or quarters............... 3 1/2 minutes
Slices........................... 3 minutes
Cool promptly in cold water and drain well.
Heat in fry pan
Heat small quantities of mushrooms in a small amount of
table fat in an open fry pan until almost cooked.
Cool in air or place pan in which mushrooms were cooked in
cold water. Pack into containers, leaving 1/2-inch headspace. Seal, label and freeze.
***Most of my recipes have mushrooms as an ingredient. I have used this method on freezing mushrooms without problems. Now, herbs are a different. I would rather use fresh. I know that we freeze various herbs at my house. Not all herbs freeze well though, some experimentation is required. We freeze cilantro and Mexican spice herbs, and parsley. Most herbs will freeze just fine. All you need to do is get little plastic containers, or small plastic bags, or both (small container with a bag around it to be safe). Then just fill up with herbs, and pop in the freezer. When you need to use the herb, just thaw and use. You can easily freeze fresh herbs. You cannot fresh fresh mushrooms. i have tried various ways to freeze herbs and nothing is as good as fresh, or even near it, but the way that works best for me is to get an ice cube tray, the ones that make large cubes (i use bags to make ice cubes!) and 2/3 fill with water each cube and then place a few leaves of your herb in each one. when i need them i just pop em out and use say in spag bol, the liquid from the melted water doesnt make any difference to the dish. its the best way to do it so your herbs dont darken & go mushy. forget about mushrooms, high water content, they are yuck when defrosted, a slimy mush,