shroom preservation

[JigginIsLife]

Just wondering what everyone here does to preserve thier shrooms. Do you freeze them raw, cook them and freeze them, dehydrate them?? is there any other ways??

[K2]

JLife

My preferred method to preserve is in the smokehouse, adds a spectacular flavor, and the aroma when added to soups, cream o' mushroom anything, etc is fantastic. the crop in N. MN was very poor this last spring and I am using the last of the 2011 crop now. I added them to cream of mushroom gravy over venison steaks last night, not a drop left after super last night.

If you freeze them fresh, freeze them on a cookie sheet then vacuum bag them.

K2

[flyfisher03]

I like to dry them in the oven. Take a cookie sheet lined with paper towel and place a cooling rack over the top. Place them on in a single layer on the cooling rack and place in the oven with the door propped open with a wooden spoon on the lowest setting possible. I keep them in all afternoon. Let them cool and store in mason jars, zip-lock bags, or vacuum seal.

Rehydrate with water or white wine for 10-30 min save the broth for soups, stews, or gravies.

[jerkin'm]

I think it depends on the shroom. The only ones I personally like dried and refreshed are black trumpets...I will slice and dry puffballs in the oven and then grind them to powder to use in sauces, stews, etc...I stew my chickens and hens and cover and freeze immersed in the cooking liquid. Same with chenterelles. The deli style containers work great for freezing shrooms. I never get enough morels to worry about freezing them..I have had mushrooms that people just froze fresh and I thought they were terrible..

[Deitz Dittrich]

as some have stated, it really depends on the shroom.. Some you do fresh and its fine, others you must cook first before you freeze. Others you can dehydrate. You just have to learn what is best for each mushroom.

[pushbutton]

Another method I tried for the first time on a limited basis this fall was to can them in a pressure cooker. Only tried it on lobsters and chickens and have not yet popped open a top as I have plenty frozen that I want to eat first, plus would be nice to see how well they hold up later this winter or early spring. Would suspect those two in particular will do well, but am going to try other not as firm varieties next year as they become available......