Oyster mushrooms grow shelf-like on various types of trees and can reach 8 inches in width. A low-fat and high-protein food, they are often used in cooking as a substitute for seafood because of their oyster-like flavor and texture. As oyster mushrooms tend to go bad within a few days, proper storage is crucial for long-term use. Try blanching freshly cut oyster mushrooms before freezing to kill the enzymes and keep mushrooms from losing consistency
- Oyster mushrooms
- Metal colander
- Large pot
- Wash mushrooms thoroughly with a damp cloth and warm water. Remove any sand and grit from small crevices.
- Heat a pot of water until it reaches a rolling boil.
- Submerge the mushrooms in boiling water for one to two minutes.
- Remove the mushrooms from the boiling water and immediately plunge them into cold water to stop the cooking process.
- Place the mushrooms in a colander and allow them to drain and fully dry.
- Fill an 8 oz. yogurt container with mushrooms and put it in the freezer. This is the perfect amount to drop into a pot of soup or stir-fry.