There has been a very good crop of mushrooms on the Coast this year and I am the happy recipient of a several pounds of pines and chanterelles. My question is about preserving them. So far I have dried some, sauteed some in olive oil and then frozen them and lastly I have vacuumed packed some uncooked pines. What is the most favoured way of preserving them to keep the flavour? Any favourite recipies for their use? Who know I may be given some more!! Many thanks. Margaret ps. Did not know if to post this in "Appreciation" or "Chat" but I do appreciate them!
Hi, Margaret! Have you ever tried tossing then in a tiny amount of oil, then roasting them and the freezing? If they are sturdy-fleshed, it's ideal: combines the virtues of sauteeing and drying. If they're very delicate, I don't know.
Margaret I have the perfect method of long term pine mushroom storage. Get them into a large brown cardboard box as soon as possible. I will forward you the mailing label to affix to the outside of the box then simply take to your local post office and ship them to the attached address ..... They'll be here whenever you need them ....
Hi Ann. What a good idea to combine two methods. They would be perfect for stir fries, stews and soups. Oh, scrambled eggs with a little smoked salmon, yum. Margaret
Hi Kuhnayjun. Now if it were apples or grapes a few weeks ago when I was begging people to take them............. Sorry but I am being mean with the mushrooms!! Absolutely amazed at how many mushrooms of all edible types are collected here and am lucky to share in the harvest. Do you pick on the Island? I do not have enough knowledge to forage myself but I may tag along with the gurus one day and learn which is which. Margaret
