So when I was shopping this weekend I had the opportunity to buy Portabella Mushrooms at a great discount and they were organic too. I have done this before knowing I would not use them all before they spoiled. And this is a short cut when preparing omelets, topping for burgers, in casseroles.
Heres how I prepared them to freeze for later use in omelets and casseroles or chicken marsala.
First I wash them in a bath of cool water and lay them on a towel to dry for several hours with the stems side down. Or you can wipe dirt from the mushrooms with a soft cloth.
After chopping part o the mushrooms and slicing my mushrooms, I sauteed them in two batches in a small amount of butter. For a healthier version, skip the butter and use a non-stick pan.
Saute for five to six minutes.
If you are short on time you can transfer the mushrooms to a glass container and set this in an ice bath.
Or let the mushrooms cool on the counter for several hours.
With my sliced mushrooms I put them on paper towels to absorb the excess butter before putting them into Ziplock bags.
Be sure once they are inside the bag, you squeeze out as much air as possible. Great if you have a vacuum food sealer that’s great.
Once your mushrooms are frozen, you can take them out and use in any of your cooking. Bon Apetit