Button Mushroom

BUTTON OR CREMINI MUSHROOMS Year Round

1/4 pound (3 oz) fresh = 1 cup sliced

1/4 pound fresh = 1 1/2 cups chopped

8 oz fresh or about 3 cups = about 1 cup sliced, cooked

6 oz drained canned = 1/2 lb fresh

3 oz dried = 1 lb fresh

IngredientCategory?: Mushrooms: Caps should be closed around the stems or just slightly open to reveal even textured gills free of soft, soggy, brown, or black spots. Store fresh mushrooms in paper bags in the refrigerator; use within 6 days. If you store them in plastic bags, open or poke holes in the bags to allow air to circulate. Store dried mushrooms in jars at room temperature; they will keep for years.

Dried pickled mushroom chips: 2 cups sliced stemmed fresh mushrooms (1/4 inch thick), 1/2 cup white wine vinegar, 1/3 cup olive oil, 1 tbsp dried parsley, 1 tsp chopped garlic, 1/2 tsp salt, 1/4 tsp pepper. Combine all ingredients in a 1-quart canning jar and stir. Cover with the lid. Let the mushrooms marinate in the refrigerator for 12 hours. Drain the mushrooms in a strainer set over a bowl. Arrange the mushrooms on a solid leather sheet in a drying tray. Place the tray in the dehydrator and dry until the mushrooms are firm, about 10 to 12 hours. Store the marinade in the refrigerator and use as the base for salad dressing.