Taming of the shroom: Alice Zaslavsky’s tips for storing fungi – and her autumn fry-up recipe

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You should store mushrooms in the fridge door, says the cookbook author – and fry them with potatoes, dill and plenty of butter

Shrooms to shake the room: Alice Zaslavsky's recipe for forest floor fry-up of mushrooms and butter-fried potatoes with sour cream and pickles.Shrooms to shake the room: Alice Zaslavsky's recipe for forest floor fry-up of mushrooms and butter-fried potatoes with sour cream and pickles.

It’s these properties that also render them one of the most disliked vegetables on the roster, especially by kids. This can usually be linked back to one bad soggy ’shroom experience, often many years earlier. If you is in this camp, I hope, deep down, you’ll give them another chance. Stocking up on dried mushrooms such as shiitake or porcini is a smart way of having bonus flavour on hand without worrying about shelf life. You can dry your own fresh mushrooms too – in a low oven overnight or on trays outside in the sun for a few days if the sun is strong enough and flies aren’t rampant. Mushrooms can also be frozen, but I’d steam them first for three to five minutes, then cool and freeze in portions.

 

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