I guess for preserving a dehydrator would probable be the best, if you have a dehydrator, altho' you can do it in your own oven.
Having said that, I use mushrooms all year round in various casseroles I make for the freezer, and also as part of the bolognaise sauce for a variety of dishes. Also in my very big pizzas that I make for the freezer.
Thank you everyone. I do not going to pickle commercial mushrooms. I pick them in Adirondack Park. They are very short to live. Some mushrooms can be marinated, other can be dried. Some mushrooms can be only pickled. It depend on the type of mushroom. I used to collect and preserve mushrooms all my life. But now I forgot how much salt I have to put on. Well. I will try to learn it another again.
I always have mushrooms in my frig. There are so many ways to stuff them, marinate them, they add to most recipes I use, even tacos, they're available all year round and then, so many varieties. We eat them several times a week, breakfast, lunch and dinner.
Marbea Pacific time zone Turn your face to the sun and the shadows fall behind you.
Are you talking about drying/canning/preserving them for use during the winter?
I've never done that...but I have frozen sliced mushrooms...either plain or sautéed in butter...for use in recipes, soups, etc later on. That works great. And, I have a friend who has pickled them just like dill pickles---but they come out sort of mushy in my view. You can look up recipes on Google!!
Lately, I've been dropping the butter, and using avocado oil to sauté them. About 1 T of oil to about 2 cups of mushroom slices. I've found they taste just as good as when done in butter. I never add salt, but perhaps a bit of garlic. patti
Edited by: LADYSTARWIND at: 8/22/2018 (17:30)
Patti "The only thing we have to decide is what to do with the time that is given to us." Gandalf: Lord of the Rings
Here's a recipe I found and have made with variations a couple times. I make it without the wine, and I've even made basically this recipe without the chicken. I guess that means I use it as a guide.
Chicken and Mushrooms in Creamy Dill Sauce
Ingredients 1 tbsp olive oil 1/2 tsp salt or to taste 1/4 tsp pepper or to taste 1 lb chicken thighs boneless and skinless, cut into 1 inch cubes 1 medium onion chopped 1 tsp minced garlic about 2 cloves 12 oz white mushrooms cut in half 1/2 cup white wine I used Sauvignon Blanc 1 cup chicken broth low sodium 2 tbsp fresh dill chopped 1/2 cup sour cream 2 tbsp butter unsalted 1 tbsp all-purpose flour
Instructions 1. In a large skillet, heat the olive oil over medium-high heat. Generously season with salt and pepper. Add the chicken thighs and cook for about 5 minutes, until no longer pink. 2. Add the onion and garlic and cook for 2 more minutes until the onion is soft. Add the mushrooms and continue cooking for about 5 to 7 minutes until the mushrooms soften and are golden brown, stirring occasionally. 3. Stir in the white wine and chicken broth. Bring to a boil. Add the the dill and sour cream and stir to combine. Add the butter to skillet and stir it in to melt. In a small bowl whisk the flour with a couple ladles of the broth from the skillet. Pour this mixture back into the skillet, stir well and let it simmer for another 5 minutes minutes. Taste for seasoning and adjust with salt and pepper as needed. 4. Garnish with additional dill if preferred. Serve over cooked rice, pasta, mashed potatoes or creamy polenta.
Notes from author: You can use chicken breast, or drumsticks if you prefer.
This recipe will work for any type of cubed protein you like, or can be made vegetarian by using extra mushrooms.
I used white mushrooms in this dish, but you can use whichever type you like best. Hardier varieties like cremini work best.
To give credit to the author, here's a link to the recipe with some pics, etc.
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