Michigan State University Extension
Preserving Food Safely - 01600286


  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.   

  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

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.                                           

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