Does anyone have a recipe for canning chantrel mushrooms. I have a pressure cooker but do know know if that is the way to go. Please help.

-- Randy Sawyer (randy@realtyservice.com), September 15, 2000

Answers

Randy,

We have been picking, eating and selling these mushrooms for several years. They do not hold their flavor when canned. They are best if dried or sauteed then frozen. We prefer to sautee sliced in butter for about 5 minutes then freeze in airtight containers. They keep their flavor and texture for about 5-6 months. My favorite ways to use them are added to scramled eggs or thinly sliced chicken breast added to them as they heat.

-- Terri Perry (stuperry@stargate.net), September 15, 2000.