*  Exported from  MasterCook  *
 
                     Information - Mushroom Stem Ideas
 
 Recipe By     : Christine Carbone, Dallas Morning News
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Information
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 *****  NONE  *****
 
 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.
 
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