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Freezing mushrooms
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i was hoping to fry up some onion & mushroom & freeze down in portions to add to meals would this work or would the mushrooms go yucky ?
also I was thinking of having a big cooking session & making a huge pot of 'base' beg (carrot,onion,celery, pepper) then freezing down in meal portions so that there is a steady supply in the freezer & also to prevent so much veg being thrown out & again wondered if anyone does this?
many thanks0 -
boredjellybean wrote: »also I was thinking of having a big cooking session & making a huge pot of 'base' beg (carrot,onion,celery, pepper) then freezing down in meal portions so that there is a steady supply in the freezer & also to prevent so much veg being thrown out & again wondered if anyone does this?
many thanks
Hi, I do this but freeze raw. I use leeks instead of peppers, works perfectly, I got the idea from Thriftlady who used to post on here, she said to use it "with anything you fry an onion for first"
I use it mostly for stews/casseroles/ mincy things. Makes the gravy part of casseroles really nice and thick.0 -
Hi, I do this but freeze raw. I use leeks instead of peppers, works perfectly, I got the idea from Thriftlady who used to post on here, she said to use it "with anything you fry an onion for first"
I use it mostly for stews/casseroles/ mincy things. Makes the gravy part of casseroles really nice and thick.
Ooooh I hadn't thought of freezing it raw !!! will be trying that out0 -
I froze some mushroom soup (with big mushroom chunks) about a year ago and the mushrooms were horrible and slimy when defrosted. It's not something I'd do again.Old-Style Enthusiast :j0
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I freeze onions and chopped onions raw too and then just bung them in currys spag bogs etc. Becareful to wrap the onions well as they smell and can make other food smell too0
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Hi boredjellybean,
You can indeed. I often freeze mushrooms, onions, peppers etc for using in casseroles etc. They can be a bit soggy after defrosting so are really only useful for stews, casseroles, gravy or sauces.
These threads should help:
Freezing mushrooms
Freezing onions
What foods can/can't you freeze?
I'll add your thread to the last link later to keep the suggestions together.
Pink0 -
I also chop, dice and feeze everything raw (including potatoes if used in stews and not mash) I just throw it into boiling water frozen and cook... it stops things going soft and yucky!We spend money we don't have, on things that we don't need, to impress people we don't like. I don't and I'm happy!:dance: Mortgage Free Wannabe :dance:Overpayments Made: £5400 - Interest Saved: £11,550 - Months Saved: 240
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I also do this, brill as a quick base for soups,stews, curries, pasta sauces etc etc. If I have to freeze mushrooms to get rid of them I sometimes cut them small and throw in with a base mix like that so any slimines from the freezing disappears into the mix and you get the flavour.
I find it best to open freeze the chopped bits raw on a freezer tray, then bag up. This means the stuff in the bags is loose and you can take out the stuff by handfuls if you don't want a whole pack-you can also use it from frozen.
ali x"Overthinking every little thing
Acknowledge the bell you cant unring"0 -
I've frozen raw mushrooms before very successfully. When I come to cook them I just chuck them in frozen - don't bother defrosting first so they don't go slimy. I also freeze chopped onions, celery and carrots (mixed in bags - sometimes add chopped peppers or use leeks instead of onions too). I use them as a base for any tomato-ey sauce I'm making.0
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I also freeze things raw.Onions I do a big bag at a time and triple wrap them chopped in polybags then put them into Lakeland ziplock bag to finish it off .That way you don't get a freezer smelling of onions.Leeks get chopped along with celery and just freeze them on a plastic plate then bag up when solid.carrots I throw in boiling water for four minutes then into a very cold basin to cool them quicky then open freeze and bag up.soft tomatos get reduced down with some lazy garlic and herbs until thick, then I freeze in one of those white chinese food boxes.great for pasta sauce .About the only thing that doesn't get frozen in my house is lettuce.I nevr throw anything away if I can help it .I have at the moment 18 ball shaped portions of mashed spuds moulded from an ice cream scoop and open frozen then bagged up.When I want some potato I just get a portion out in the morning and put it in a small dish and cook it for around 10 minutes to brown the top off in my remoska,usually about 10 minutes before I dish up say a pork chop also done in the 'moska.Saves me a fortune in using the big oven. I will freeze almost anything rather than chuck it out.My bin man gets very little from my house as I recycle almost everything and my rubbish in a week barely fills an ordinary supermarket plastic bag.0
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