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[Little John <littlejohn@moonwiseherbs.com>]

We marinade them and then freeze. They make great shroom burgers.

Little John

Sent from my iPhone

> On Oct 16, 2014, at 1:48 PM, "Dr. Lucky Pittman" <lpittman@murraystate.edu> 
> wrote:
> 
> Hey, it’s a fruit…of sorts…fruiting body of the fungus. 
> 
> 
> 
> Anyway, just hit the jackpot today on my noon walk – got a bunch of large
> egg-size puffballs I started watching earlier in the week, and a couple of
> softball to volleyball sized ‘shrooms. 
> 
> More than the wife and I will want to eat in one or two meals; would like to
> ‘save’ some for the daughter who’ll be visiting in a week or two. 
> 
> Have previously sautéed slices and frozen them for later re-heating and
> consumption; they’re OK that way, but not nearly so nice as fresh from the
> yard/pasture.
> 
> Googling for info suggests that just freezing uncooked slices doesn’t yield
> very good results…but I wondered… if I just took ‘em right out of the
> freezer and plopped ‘em in the frying pan, still frozen, to sautee, or
> lightly breaded them and deep-fried them… would that work? 
> 
> Anybody tried freezing puffball slices without cooking before hand?
> 
> 
> 
> Lucky Pittman
> 
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