I underestimated the yield of my homegrown mushrooms. I thought I would have a steady supply over the next few weeks, but instead, they all matured at once. As a result, I now have 2-3 kg of mushrooms, with another batch expected in about a week. I plan to make a pasta-mushroom casserole, pizza, capsicum-mushroom lecso, and mushroom cream soup, but I still have a lot left. Do you have any suggestions for how I can use them?
Slice them, then either steam or sautee them.
Then put them on a cookie sheet, let them cool off completely and put the sheet in a freezer.
Scrape them off with a spatula, vacuum-pack them and put the bags back in the freezer.
They’ll last for a year.
Line the pan with parchment so you don’t have to scrape the pan.
This is how I get my pizza mushroom from :)