To eat immediately, cut in strips and saute in butter; garlic, salt and pepper to taste.
To freeze, cut thin strips (so they freeze fast), spread apart on a baking tray and give them 24 hours as cold as your freezer can go.
They won’t last forever frozen… use them within a month or two.
Drying – again cut in thin strips and place in an oven at 170 degrees 8 to 12 hours when they should snap, not tear. Then store in glass canning jars. Reconstitute by soaking for 30-45 minutes.
Susan H Lawler is the Mushroom Lady of SE Rochester… here’s her 7 1/2 pound Hen Of The Woods she foraged today.
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