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2/8/19 7:29 A

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I. use Baby Bella mushrooms with onions

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2/8/19 4:27 A

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We forage morels, oysters, puff balls, pheasant backs, chickens, then if the woods. We dry the morels, make stock out of the pheasants and chop freeze all the others for winter use

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2/6/19 3:22 P

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I use store bought mushrooms year round both in cooking and fresh in veggie plates and salads... never having been taught how to find/choose/ determine which are poisonous versus edible in the wild, I stick with store bought

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1/16/19 3:52 P

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My family has always had handpicked mushrooms that were stored in the freezer, then, for a special occasion such as Thanksgiving or Christmas, would thaw and saute some for dinner.

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9/5/18 10:38 A

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I do canned and fresh usually sauté them

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8/27/18 10:38 P

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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.

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NIGHTSTAR-71's Photo NIGHTSTAR-71 Posts: 159
8/26/18 8:24 P

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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.

Thanks for responds.

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8/24/18 6:06 P

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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.

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8/23/18 3:08 A

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I buy fresh mushrooms every week. They don't fluctuate greatly in price. They can be grown indoors or outdoors so they aren't seasonal crops

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8/23/18 2:00 A

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I buy them fresh the year around, just eat raw or sauté with some garlic, don’t like to overdo adding all that stuff to them.

8/22/18 5:25 P

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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.

Edited by: LADYSTARWIND at: 8/22/2018 (17:30)
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SPARK_MERLE's Photo SPARK_MERLE Posts: 9,270
8/22/18 3:37 P

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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

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

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.

Now I'm hungry for mushrooms and not a single one in the house.

Hope you like it.


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8/22/18 3:36 P

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My husband loves mushrooms; he never salts them.

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NIGHTSTAR-71's Photo NIGHTSTAR-71 Posts: 159
8/22/18 3:09 P

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I love mushrooms. I try to salt them, or marinade them. But I do not have recipes. I do use too much salt. Does anyone do mushrooms?

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