There is nothing more delicious than wild mushrooms.

There is nothing more delicious than wild mushrooms. Our neighbor Joe Trotta brought over a big box of wild mushrooms for us. Thanks, Joe!

Normally, we saut? the wild mushrooms with some butter and sea salt and eat them right away. With over 20 pounds of wild mushrooms to process, we decided to try Joe’s method of storing mushrooms for winter consumption.

Cover and cook the mushrooms in butter and sea salt until tender.

8-10c wild mushrooms
1/4c organic butter
1tsp sea salt
Clean and wash off all the dirt from the wild mushrooms and let them dry. In a very large fry pan, cover and simmer the mushrooms in butter and sea salt until very tender. Remove the mushrooms and cool. When the mushrooms are cool, portion the mushrooms into freezer bags suitable for your household needs. The frozen mushrooms are good in soups, stews, omelettes, pizza toppings, side dishes or wherever you normally use canned mushrooms.

Let the wild mushrooms cool before packaging into freezer bags.

Package the wild mushrooms in portions suitable for your household.