Brined Mushrooms (The Kind You Get In A Jar)
These store in the fridge for several days and can also be frozen for longer storage (although they do get meatier and chewier once frozen – which, for most applications, isn’t a problem as far as I’m concerned). However, this batch can be scaled upwards and if you know your way around canning, that’s certainly another storage option, in which case I presume you’d want to retain the brining liquid. © The Working Lunch Project
Servings Prep Time
3 (1/2 cup portions) 10minutes
Cook Time
30minutes
Servings Prep Time
3 (1/2 cup portions) 10minutes
Cook Time
30minutes
Ingredients
Instructions
  1. In a large saucepan, combine water and salt and bring to a boil.
  2. Add the sliced mushrooms to the boiling salted water, reduce the heat to a simmer and cook, uncovered, for 30 minutes.
  3. Drain hot mushrooms, spread mushrooms onto paper towels, pat dry with additional paper towels and allow to cool completely. Store covered in the refrigerator for several days, or freeze for longer storage.
Recipe Notes

Nutritional facts per serving (Please note: numbers are for reference only — the exact amount of salt retained by mushrooms may vary from batch to batch):

29 calories

0g fat

349mg sodium

4g carbs

2g fiber

3g protein