The Comper's Inn part 42

rosemac

afternoon everyone am giving up because most on mse want to sell what they win its becoming like most banned sites

softpad

rosemac wrote: »

afternoon everyone am giving up because most on mse want to sell what they win its becoming like most banned sites

Hi hun I don't understand what you mean re banned sites?

softpad

Hi all well I have a mission for you! I have two carrier bags full of mushrooms which must be cooked tonight!! Ideas please hopefully so I can freeze some or we will look like mushrooms?! xx

lomaxsylvia

Its really wild here at the moment. Put washing back out along with another lot and its now dry, although my PJ's landed on the fence.

firefly - I agree with you that animals know when things are amiss weather and otherwise, I know mine do. When I was working I always came in at the same time and Sukie always knew when it was. One day I got off work 1 hour early and was pestering Fred and he told he to be quiet as I wasn't due home for an hour. Ten minutes later I came in.

Euro - well done on your win and welcome back its nice to hear from you again.

Enjoy your evening folks, think I will have a glass of vodka/tonic tonight, I don't very often but am fancying one.

SYL

lomaxsylvia

softpad wrote: »

Hi all well I have a mission for you! I have two carrier bags full of mushrooms which must be cooked tonight!! Ideas please hopefully so I can freeze some or we will look like mushrooms?! xx

You could maybe make a mushroom pasta bake or two to freeze. I bet Alfie/firefly/iluvcats will come along with some idea soon. Good luck with them.

fire**fly

softpad wrote: »

Hi all well I have a mission for you! I have two carrier bags full of mushrooms which must be cooked tonight!! Ideas please hopefully so I can freeze some or we will look like mushrooms?! xx

oooh yummy softpad, love mushrooms :drool:
can I come round yours :D

found this if it helps..
have copied/pasted it as well as the site keeps going off for me :eek:

How to preserve mushrooms by canning, pickling, freezing or drying

http://www.examiner.com/article/how-to-preserve-mushrooms-by-canning-pickling-freezing-or-drying

How to prepare mushrooms for preserving


Trim a small slice from the stem end of button mushroom or any roots from wild mushrooms; remove the entire woody stem from mushrooms such as fresh shiitake.
Depending on the recipe, you may wish to slice or quarter mushrooms.
One pound of button and other fleshy mushrooms is equivalent to 2½ dry pints, 4 cups sliced, 3 ounces dried, or 1/3 cup dried mushroom powder.
Food preservation methods for mushrooms
Dried mushrooms: Dry small whole mushrooms; quarter or sliced large mushrooms. Preheat an oven or food dehydrator to 130°F to 140°F. Dry until brittle. Cool until no longer warm. Store in an airtight container in a cool, dry place for about 2 months; freeze for longer storage. Use dried mushrooms in soups and stews. Grind to a powder for soups and sauces. Rehydrate dried mushrooms for use in stir-frys and casseroles. To rehydrate, place in a bowl, cover with boiling water, and soak 20-30 minutes, or until plumped.
Frozen mushrooms: Before freezing, partially cook sliced, quartered, or whole mushrooms; cook until tender but still firm in the center, which will take from 1-6 minutes depending on the size and thickness. Cook either by steam-blanching in boiling salted water or by saut!ing in a small amount of butter or oil. Cool and pack into freezer-safe containers.
Frozen stuffed, baked mushrooms: Prepare your favorite meat-stuffed mushroom recipe or spinach-stuffed mushroom recipe (or any stuffed mushroom recipe without cream cheese) and bake as directed. Cool completely and then pack into freezer-safe containers. Reheat in the microwave or in a covered baking pan in the oven until hot throughout.
Frozen mushroom soup: Never freeze creamed soups, which can separate when reheated. Prepare soup without cream and add it after you reheat the frozen soup. To prepare mushroom soup, saut! in 4 tablespoons butter or oil, 1 pound sliced mushrooms and 1 small sliced onion for 8 -10 minutes. Add 1 quart boiling water or chicken stock and ¼ cup medium-dry sherry. Simmer for 1 hour. Cool, pur!e in a blender or food processor, and package in freezer-safe containers. Reheat soup, season to taste with salt and pepper; add cream if desired. Garnish soup with yogurt or sour cream and bacon bits or freshly chopped herbs such as parsley or chives. Mushroom soup is also easy to prepare from dried mushrooms or mushroom powder; just add hot water and seasoning.
Japanese soy-sauce pickled mushrooms: In a large bowl, toss together 6 cups (about 1 pound) of thinly sliced shiitake caps or whole enoki mushrooms. In a large saucepan, bring to a boil 1/3 cup brown sugar and 1/4 cup each soy sauce, sake, and mirin. Add vegetables, and return to a boil for 5 minutes. Turn off heat. Add 1/4 cup rice vinegar. Toss vegetables well. Store in a sterilized jar in the refrigerator up to 1 month; they are best when eaten after 1-2 weeks.
Pickled marinated mushrooms: Prepare 5 pounds small button mushrooms (quartered if large). Bring to a boil in a large saucepan: prepared mushrooms, 6 tablespoons bottled lemon juice, 2 quarts water (or to cover completely), and then simmer 5 minutes. Drain and discard cooking water from mushrooms. Add 1½ cups olive oil, 2 cups white vinegar, 6 tablespoons finely chopped onions, 3 tablespoons diced red bell peppers, and 2 teaspoons each dried oregano, basil, and pickling salt. Bring to a boil, turn off heat, and cool to room temperature. Add several black peppercorns and garlic cloves to a sterilized jar; fill with mushrooms and marinade. Cool, cover, and refrigerate up to 1 month. For longer storage, this recipe may be prepared for canning. After bringing to a boil, reduce heat to keep mixture hot while filling half-pint jars to ½-inch headspace. Add 3 peppercorns and 1 small garlic clove to each jar. Be sure to distribute the marinade evenly in the jars. Carefully clean the rim of any oil using a vinegar soaked towel. Process half-pints of pickled marinated mushrooms in a boiling water canner for 20 minutes (at 0 to 1,000 feet).
Canned cultivated button mushrooms: Prepare 4 pounds mushrooms for each pint of canned mushrooms. In a saucepan, bring 1½ cups of water to a boil. For better color with white mushrooms, add ¾ teaspoon fresh or bottled lemon juice. Add mushrooms to boiling water and cook 5 minutes. Keep hot while filling half-pint or pint jars to 1-inch headspace. If desired, add 1 teaspoon salt to each pint jar before filling with mushrooms and mushroom liquid. Process mushrooms in a dial gauge pressure canner at 11 pounds or weighted gauge at 10 pounds; half-pints or pints for 45 minutes (at 0 to 1,000 feet).

softpad

wow thank you! I will try drying some xxx
I will let you all know how it goes

fire**fly

loving the pics sylv :eek: it's like that here :eek:
suns been shining but it's also hammering down with rain
& wind :eek: been looking for the rainbow but haven't spotted it yet,

yes I agree with you, suki's proved it as well :j:j
just told DH your story :j

fire**fly

lomaxsylvia wrote: »

Enjoy your evening folks, think I will have a glass of vodka/tonic tonight, I don't very often but am fancying one.

SYL

think i'm going to join you this evening sylv :j
not had a drink for a bit so we deserve one :j:D:j

softpad wrote: »

wow thank you! I will try drying some xxx
I will let you all know how it goes

I do freeze them softpad but have never tried drying them,
hope you do keep us updated how it works as might give it a try sometime as well :j

wingobins

I was just going to suggest mushroom soup softpad but fire**fly has found some great ideas!

Welcome back euro and well done on your win :T hope you manage to get some comping time soon xx

Rose, that's the art of comping I'm afraid...lots of peeps enter to win in the hope of selling on to make money. I know I've been in the situation before where I've had to sell something I've won to pay something. I would say never give up, I see it as a hobby and if I win anything it's a bonus

I saw it was raining at dinner time too Sylvia. One minute it was lovely and next....the kids had to stay in! Hope you got your washing dry

Went to tesco after work to get shopping. I was wondering why it was so expensive and realised that the bogof Disney dvd's I got for chrimbo they charged me double price for them! Plus they had mixed the 3d ones in with DVDs to add further confusion which wasn't in the offer. Tesco always have a habit of confusing customers!