Make Mushrooms Last

Published on Thursday, October 23, 2008, by CHOW Video Team / Edit Post

Make Mushrooms Last

Far West Fungi manager Ian Garrone suggests a simple sauté to preserve mushrooms.

CHOW Tips are the shared wisdom of our community. If you’ve figured out some piece of food, drink, or cooking wisdom that you’d like to share on video (and you can be in San Francisco), email Meredith Arthur and tell us what you’ve got in mind.

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  • During wild mushroom 'season' I freeze a LOT of mushrooms. I have 'spots' (secret of course) where each and every year I can find TONS of chantrelles and morels. I always saute the morels before freezing, but the chantrelles work well if they are sliced, blanched quickly, shocked and dried, then immediately vacuum bagged and frozen, I LOVE my vacuum bagger. It keeps freezer burn well away from...+READ

    During wild mushroom 'season' I freeze a LOT of mushrooms. I have 'spots' (secret of course) where each and every year I can find TONS of chantrelles and morels. I always saute the morels before freezing, but the chantrelles work well if they are sliced, blanched quickly, shocked and dried, then immediately vacuum bagged and frozen, I LOVE my vacuum bagger. It keeps freezer burn well away from the food. I paid less than 25 dollars for it, and the bags are about 5 or 6 dollars per box at Walmart. It is SO worth it.-COLLAPSE