Last fall when we were buried in mushrooms, I borrowed my mom’s dehydrator and I dried them and they are in a jar with several oxygen absorbers to keep them fresh. This year, I wanted to preserve them in a way that was easier to pull out and use. I thought that I would can them, but when I looked it up in the Ball Blue Book, it recommends freezing over canning.
Since my mushrooms were pretty large, I sliced them according to the instructions.
The next step is to blanch them in water with lemon juice–1 tbsp. lemon juice per quart (4 cups of water). The lemon juice helps them keep their color
After they were in the boiling water for 3 minutes, I removed them with a perforated scoop and let them drain in a colander in the sink. Then I divided them into 4 quart sized bags and squeezed the air out and laid them on a tray to keep them flat while they were freezing.
These will be perfect for stir fry and also for ramen. I still have a container of them in the fridge to make a stir fry later this week.
Cathy At Home on the River 