Sautéed Puffball Mushrooms for Freezing
amount of puffballs you have to sauté, diced into 1″ cubes
oil (I used sunflower)
salt
Add approximately 2 T oil for every one, 8 inch in diameter puffball mushroom. Heat the in a large skillet you would use for pancakes, and add oil over medium heat. When warmed add the mushrooms.
Sauté the mushrooms over medium heat stirring occasionally for approximately 10 minutes.
When the mushrooms look wilted and glossy, lightly salt them and remove from heat. Let cool and place in freezer bags for winter storage.
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