INGREDIENTS

INSTRUCTIONS

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.
Recipe by: Christine Carbone, Dallas Morning News
Posted to MC-Recipe Digest V1 #824 by LBotsko@aol.com on Oct 4, 1997

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