Michigan State University Extension
Preserving Food Safely - 01600286
10/13/97

### FREEZING MUSHROOMS

     Choose   mushrooms  free  from  spots  and  decay.    Sort

    according
    to size.  Wash thoroughly in cold water.  Trim off

    ends
    of stems.  If mushrooms are larger than 1 inch  across,

    slice
    them or cut them into quarters.

     Mushrooms may be steamed or heated in fat in a fry pan.

     Steam

     Steamed   mushrooms   retain   better   color  if    given

    antidarkening
    treatment first.

     Dip  for  5 minutes in a solution  containing  1  teaspoon

    lemon
     juice  or 1 1/2 teaspoons citric acid to  a  pint  of

    water.

    Then
    steam blanch:

    Whole
    mushrooms................... 5 minutes

    (not
    larger than 1 inch across)

    Buttons
    or quarters............... 3 1/2 minutes

    Slices............................
    3 minutes

     Cool promptly in cold water and drain well.

     Heat in fry pan

     Heat small  quantities of  mushrooms in  a small amount of

    table
    fat in an open fry pan until almost cooked.

     Cool in air or place pan in which mushrooms were cooked in

    cold
    water.

     Pack  into containers, leaving 1/2-inch  headspace.  Seal,

    label
    and freeze.

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