Preparation:
Wash gently in cold water; cut off the ends of stems. Leave stems on very small mushrooms, if desired. Slice or quarter mushrooms more than 1 inch across.
Wash gently in cold water; cut off the ends of stems. Leave stems on very small mushrooms, if desired. Slice or quarter mushrooms more than 1 inch across.
Blanching Time:
No blanching required. Sauté mushrooms in butter or margarine until nearly done. Let cool.
No blanching required. Sauté mushrooms in butter or margarine until nearly done. Let cool.
Pack:
Pack with the buttery juices in meal-size amounts. Leave 1/2 inch of headspace.
Pack with the buttery juices in meal-size amounts. Leave 1/2 inch of headspace.
Freezing Guide:
Page 1 - Vegetable Freezing Guide: Blanching and Packing
Page 2 - Preparation and Blanching Times for Specific Vegetables
Page 3 - Cooking Frozen Vegetables
Page 1 - Vegetable Freezing Guide: Blanching and Packing
Page 2 - Preparation and Blanching Times for Specific Vegetables
Page 3 - Cooking Frozen Vegetables
