Michigan
State University Extension
Preserving
Food Safely - 01600286
10/13/97
Choose mushrooms free from spots and decay. Sort
according to size. Wash thoroughly in cold water. Trim off
ends of stems. If mushrooms are larger than 1 inch across,
slice them or cut them into quarters.
Mushrooms may be steamed or heated in fat in a fry pan.
Steam
Steamed mushrooms retain better color if given
antidarkening treatment first.
Dip for 5 minutes in a solution containing 1 teaspoon
lemon juice or 1 1/2 teaspoons citric acid to a pint of
water.
Then steam blanch:
Whole mushrooms................... 5 minutes
(not larger than 1 inch across)
Buttons or quarters............... 3 1/2 minutes
Slices............................ 3 minutes
Cool promptly in cold water and drain well.
Heat in fry pan
Heat small quantities of mushrooms in a small amount of
table fat in an open fry pan until almost cooked.
Cool in air or place pan in which mushrooms were cooked in
cold water.
Pack into containers, leaving 1/2-inch headspace. Seal,
label and freeze.
