vickieg
Assistant Cook
I have been making my own spaghetti sauce for years, I have always used fresh herbs, when I could find them, always fresh veggies, onions, peppers, garlic etc; but for some reason i always used canned mushrooms.
I have been reading of late that using metal cans is not such a great idea so I switched to using fresh mushrooms. The initial taste was wonderful and I have to admit I felt rather dumb at not doing this earlier.
When I make my spaghetti sauce I always make at least a double amount so I can freeze some, leaving just enough sauce for that night and tomorrow (as spaghetti is always better the next day! not sure why but to me it is). When I took this batch out still tasted fine but the mushrooms well they left a lot to be be desired. I am not even sure how to describe them they weren't smushy because they were intact, they just didn't taste like anything and they were tough, no longer delicate and light I ended up picking them out of the whole batch!
My question, should I just go back to the canned mushrooms, (it's not spaghetti sauce without mushrooms!) should I saute the mushrooms on the side and then add them in? I could add fresh mushrooms to the newly unfrozen sauce but the mushrooms will miss being part of the sauce for the hour or so they cooked.
Any Suggestions I would really appreciate it!
I have been reading of late that using metal cans is not such a great idea so I switched to using fresh mushrooms. The initial taste was wonderful and I have to admit I felt rather dumb at not doing this earlier.
When I make my spaghetti sauce I always make at least a double amount so I can freeze some, leaving just enough sauce for that night and tomorrow (as spaghetti is always better the next day! not sure why but to me it is). When I took this batch out still tasted fine but the mushrooms well they left a lot to be be desired. I am not even sure how to describe them they weren't smushy because they were intact, they just didn't taste like anything and they were tough, no longer delicate and light I ended up picking them out of the whole batch!
My question, should I just go back to the canned mushrooms, (it's not spaghetti sauce without mushrooms!) should I saute the mushrooms on the side and then add them in? I could add fresh mushrooms to the newly unfrozen sauce but the mushrooms will miss being part of the sauce for the hour or so they cooked.
Any Suggestions I would really appreciate it!