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Title: Freezing Mushrooms
Yield: 1 Servings

Ingredients

      1 lb to 2 lb; makes 1 pint

Instructions

1. Choose young, firm, medium mushrooms with tightly closed caps.

2. Wash well, trim off ends, and sort by size. Slice larger
mushrooms, if desired.

3. Blanch small mushrooms 3 minutes; large mushrooms 4 minutes. Add 1
tablespoon lemon juice to each quart of blanching water. Cool; drain
well. Or cook mushrooms in a frying pan with a small amount of butter
until almost done. Cool.

4. Pack in containers. Seal, label, and freeze.

5. Cook frozen mushrooms just until heated through.

Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995

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