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.
