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Tips for the kitchen from Katherine Hope
Pop-up Organic Health Boutique & House Party
We will have a table at an upcoming event, and are very excited about it.
Join us Saturday, July 30 from 1-5pm. 1125 Harte St., Montara.
The event features Neal’s Yard Organics, Juice Plus, and Us (Free and Friendly Foods).
You’ll be able to eat tasty allergy friendly treats, sample delicious organic juices, pamper yourself with fragrant essential oils, and support local business women (and purchase a gift for someone special).
Hopefully we will see you there!
During my last big Costco trip, I was able to purchase organic mushrooms while I was there, which is quite exciting considering the price (and how pretty they look). Sadly, I didn’t get to them right away, and I hate wasting food. I set out on an internet search on how to preserve or freeze them, and I came across this article. I decided to go the steaming route to freeze the mushrooms.
I noticed that when I steamed them, the water in the bottom pot consistently boiled up and made water go into the top pot, even after taking some of the water out. At one point, I tilted the top pot so there was a gap for some of the steam to escape. After the steaming was done, I placed all of the mushrooms on a paper towel to cool off, and then I put them into a freezer baggie.
About 8 days later, I pulled out my baggie to see if I could really eat these mushrooms. The first thing I noticed is that even though I tried to “separate” the mushrooms in the baggie, they all clumped together. I held the bag at the top, swung hard, and let it hit a cabinet. After doing this a few times, they all broke apart quite nicely.
I cooked this in a pan on medium heat with onions and put some rice in there too. It was soooooooo good. No really, it was that good.
In terms of texture, it wasn’t so bad. Most of the mushrooms held their texture well. However, I could tell which ones had been touched by the water during the boiling, as they were slightly mushy.