FREEZING WILD MUSHROOMS RECIPES

Name: Souv-Vide Frozen Wild Mushrooms
Prep time: 20 min
Cook time: 2 h
Yield: 4
Ingredients: 1 tsp kosher salt; 2 lb Wild mushrooms, such as chicken of the woods or chanterelles; 2 T unsalted butter ((you can use oil but you may want to freeze it in an ice cube tray to ensure a good, solid seal). ); Fresh herbs, especially thyme or bay leaves (optional )

HOW TO FREEZE WILD MUSHROOMS - FORAGER CHEF

How to Freeze Wild Mushrooms - Forager Chef image

Freezing cooked wild mushrooms is easy when they're frozen in a vacuum bag.

Provided by Alan Bergo

Prep Time 20 minutes

Cook Time 120 minutes

Yield 4

Number Of Ingredients 4

Ingredients

1 tsp kosher salt
2 lb Wild mushrooms, such as chicken of the woods or chanterelles
2 T unsalted butter ((you can use oil but you may want to freeze it in an ice cube tray to ensure a good, solid seal). )
Fresh herbs, especially thyme or bay leaves (optional )

Steps:

Clean your mushrooms well.
Season the mushrooms with salt, then put into the vacuum bag with the herbs and oil.
Seal the bag carefully, using the moist setting.
Cook the mushrooms at 165F for 2 hours or until completely cooked using the sous vide machine.
Immediately cool the mushroom bag in cold water, then dry the bag off and freeze.

FRESH WILD MUSHROOM DUXELLES - FORAGER CHEF

Fresh Wild Mushroom Duxelles - Forager Chef image

A duxelles of mushrooms is one of the oldest, time-tested ways to preserve your harvest. This is a small batch, scale as needed for large harvests. I mostly make this in quantities of 2+lbs, but making a small batch will help you get the feel for the process.

Provided by Alan Bergo

Categories Appetizer Side Dish Snack

Prep Time 15 minutes

Cook Time 20 minutes

Yield 1

Number Of Ingredients 7

Ingredients

1 lb fresh wild mushrooms cleaned (caps and stems roughly chopped.)
1 Tbsp shallot diced ¼ inch or chopped roughly
½ tsp kosher salt
¼ Teaspoon fresh ground black pepper
2 tbsp oil (plus a little extra for roasting afterword )
¼ cup dry sherry (dry white wine can be substituted)
1/2 teaspoon fresh chopped thyme

Steps:

Finely chop the mushrooms by hand, or pulse the mushrooms in a food processor until they're finely chopped, but be careful not to over-process them. Traditionally you would chop them by hand, and it will give the best texture.
Heat a large saute pan with the oil. Heat the pan until hot and nearly smoking, then add the mushrooms and shallots, and stir to coat with the oil. Cook for a minute or two, stirring occasionally.
Add the salt, pepper and the herbs. Continue to cook, lowering the heat to medium to prevent scorching. Cook the mixture for ten minutes, until the mushrooms have given up their water and the pan starts to look dry.
Deglaze the pan with the sherry or wine, then cook off the liquid again until the pan is dry, stirring the pan to coat the mushrooms with the juices. From here, if you like the flavor, you can cool the duxelles and refrigerate them for a few days, or freeze right away for later. If the duxelles taste mild to you, as may happen if you're making a large batch, proceed to drying them out in the oven.
Drying/roasting the duxelles to finish (optional)

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