I underestimated the yield of my homegrown mushrooms. I thought I would have a steady supply over the next few weeks, but instead, they all matured at once. As a result, I now have 2-3 kg of mushrooms, with another batch expected in about a week. I plan to make a pasta-mushroom casserole, pizza, capsicum-mushroom lecso, and mushroom cream soup, but I still have a lot left. Do you have any suggestions for how I can use them?
We freeze raw shiitake all the time. It works OK with button mushrooms as well. With the latter, the texture can suffer a bit so it might not be good for your usecase (or you might want to slice and/or cook them first, but I’ve never done that).
By raw are you saying raw raw? Like pick the mushroom, shove it into a freezer bag and freeze it? I’m asking because all the tips I got where “slightly fry it, cool it and then freeze it”. If it’s the raw raw thing, does the vacuum sealing would make a change?
From the grocery store straight into my freezer as-is. So far as I am aware, none have been processed in any way other than harvesting.