After I had them all cleaned I had a big dishpan full.
So that's how I'll be spending my afternoon ...
cooking up 'shrooms ...
and putting them into the freezer for use throughout the year until next fall when it'll be time to get some more.
Here's a great recipe to use wild mushrooms in.
WILD RICE/CHICKEN MUSHROOM SOUP
1 cup cooked wild rice
3 tablespoons butter
1 onion, chopped
1 cup chopped celery
2 cups chopped fresh or frozen mushrooms (thawed)
2 chicken breast cut into 1-inch pieces
3 tablespoons all-purpose flour
salt and pepper to taste
4 cups chicken broth
2 cups milk
1. Prepare rice according to package directions.
2. Melt the butter or margarine in a large pot over medium heat. Add the onion, celery and mushrooms and saute for 5 to 10 minutes, or until almost tender.
3. Add the cut up chicken breast and cook another 10 minutes; stirring and lightly browning the chicken.
4. Stir in the four and salt and pepper to taste. Add the broth and milk and stir until soup thickens.
5. Add the rice and allow to heat through, about 10 minutes.
Note: Because of the longer cooking time of wild rice I like to cook it up in a big batch. I then put it into either pint size or quart size freezer bags. Then whenever I need it all I have to do is just thaw it out in the microwave for a few minutes.
Here's my mushrooms after I cooked them down this afternoon. Now to get them in to the freezer.
I also made up a kettle of the Wild Rice/Chicken Mushroom Soup for supper... the same recipe in this post.
So it goes in my neck of the woods.~mel