Information- Mushroom Stem Ideas

* Exported from MasterCook *

Information - Mushroom Stem Ideas

Recipe By : Christine Carbone, Dallas Morning News
Serving Size : 1 Preparation Time :0:00
Categories : Information

Amount Measure Ingredient -- Preparation Method
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***** NONE *****

Ever wonder what to do with all those mushroom stems that recipes tell you to
cut off and "reserve for another use"? Here are a few suggestions:

* Before putting stems in the freezer, slice and squeeze them dry in a plain
napkin. Do so by drawing the napkin up and around the stems, twisting the
napkin until you have a tightly wrapped ball. Keep twisting the napkin until
the mushroom juices run out into a small bowl. When done, open the napkin
and you will have a pile of mushrooms that will freeze better because there's
less water to make them soggy when they thaw. Store in a zipper-lock bag in
the freezer for no longer than 3 months. Freeze the juice too, and add it
back to the mushrooms when cooking.

* Mash together 3 parts finely chopped, sauteed stems with 1 part roasted
garlic. Serve as a pate with crusts of bread or put under a steak just
before you serve it.

* Cook the stems with caramelized onions and use the mixture in omelets.

* Finely chopped stems are an important ingredient in making vegetable
stock.

* Add diced stems to ready-made cream of mushroom soup.

* Add diced stems to stuffing.

* Chopped stems stretch ground beef and add moisture and flavor to meatloaf
and chili.

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