Wild mushrooms vary widely in size, shape, color, texture and picking season with all wild mushrooms sharing incredibly delicate forms. Preservation techniques also vary---from drying and dehydrating to steaming, blanching, sautéing and pack or air freezing. Whether you like Morels or Chanterelles, with gentle hands and a little preparation, you can freeze your wild mushrooms for enjoyment throughout the year.
Instructions
1. Shake any dirt or bugs from your wild mushrooms and gently rinse with cool water or wipe with a cloth.
2. Select firm mushrooms that haven't aged or begun to decay. Cut off the base of the stem of your mushrooms and arrange into piles based on size. Once you have your piles sorted, cut any large mushrooms (1 inch wide or more) into halves or quarters.
3. Treat your wild mushrooms with an acidic solution of lemon juice, ascorbic or citric acid in water to keep them from turning dark. Use 3 tsp. of lemon juice or 1/2 tsp. of ascorbic or citric acid in a quart of water if you blanch your mushrooms. If you steam your mushrooms, dip them into 1 tsp. lemon juice or 1 1/2 tsp. citric acid in a pint of water for approximately 5 minutes before steaming.
4. Steam or blanch whole mushrooms no longer than 5 minutes and pieces or buttons no longer than 3 to 3-1/2 minutes.
5. Pour cool water over the mushrooms and drain.
6. Sauté the wild mushrooms in margarine, butter or oil instead of steaming or blanching. Cut them into smaller sizes and sauté in an uncovered fry pan for approximately 3 minutes. Air cool.
7. Pack your mushrooms into plastic freezer containers or freezer jars leaving a slight amount of headspace for expansion. Seal tightly, label (type of mushroom and date) and freeze.
Tags: wild mushrooms, your mushrooms, your wild mushrooms, citric acid, lemon juice