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Old 07-19-2013, 04:07 PM   #11
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I will have to try this! It doesn't get mushy, huh?
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Old 07-19-2013, 04:29 PM   #12
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Nope! Just chop it and throw it into the freezer. Grab a handful for anything and replace as necessary. It's got a great flavor and cooks up fine.

... unless you want it crisp. It's got to be fresh for that.
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Old 07-19-2013, 04:32 PM   #13
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Cool! I've found that chopped green onions freeze well too. I keep a ziplock of them, great for just about anything.
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Old 07-20-2013, 09:09 AM   #14
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Me too!

On the other hand, I froze a bunch of baby bella mushrooms before slicing them. Not a good idea. I thawed a few to slice and put in a green bean casserole. They were nasty and mushy. I had to toss the thawed ones.

I'll use the rest to make mushroom soup.
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Old 07-20-2013, 12:24 PM   #15
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Quote:
Originally Posted by Zhizara View Post
Me too!

On the other hand, I froze a bunch of baby bella mushrooms before slicing them. Not a good idea. I thawed a few to slice and put in a green bean casserole. They were nasty and mushy. I had to toss the thawed ones.

I'll use the rest to make mushroom soup.
Mushrooms work better frozen if you cook them first and then freeze them. I saute mine in butter and garlic, after chopping or slicing. If they are chopped I freeze them in an ice tray for the perfect portion I need for addition to sauces and stews.
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Old 07-20-2013, 12:31 PM   #16
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I agree. Interestingly (to me) Hen of the Woods mushrooms freeze beautifully raw.
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Old 07-20-2013, 02:01 PM   #17
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Blanching is still a good idea. It kills germs and it stops the enzymes from working. According to Joy of Cooking, peppers (bell and hot) are the exception in not needing to be blanched before freezing.
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Old 07-20-2013, 04:09 PM   #18
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I won't be so lazy again. I have cooked and frozen mushrooms in the past. It worked just fine.
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