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Thank you - those look pretty good and our local Walmart says they have them in stock. I've decided to try the Asian market for mushrooms - I bet they have some!
I saw Pictsweet frozen sliced mushrooms in Walmart last time I was there, they are smallish bags I think the bag is yellow, they were next to frozen peas. I think you can check the inventory of your local Walmart online so that might be an option.
I saw Pictsweet frozen sliced mushrooms in Walmart last time I was there, they are smallish bags I think the bag is yellow, they were next to frozen peas. I think you can check the inventory of your local Walmart online so that might be an option.
I would not have thought to look for frozen mushrooms - i would think their moisture content would be too high to freeze, but I'm sure someone figured it out. It occurred to me that having dried porcini mushrooms on hand would be a really good thing - they have a ton of flavor.
I would not have thought to look for frozen mushrooms - i would think their moisture content would be too high to freeze, but I'm sure someone figured it out. It occurred to me that having dried porcini mushrooms on hand would be a really good thing - they have a ton of flavor.
They freeze really well. Quarter or slice, prefreeze then keep in freezer bag/container. Great for stews, cooking even stir fries.
They freeze really well. Quarter or slice, prefreeze then keep in freezer bag/container. Great for stews, cooking even stir fries.
Good to know! I have a Walmart a mile from my house so if I was ever in the situation of not having fresh mushrooms for a dish, I could grab some from there pretty easily. But these are different times and we have to get a little more creative it seems.
I just found 2 good foodie shows on PBS. Somewhere South, with Vivian Howard, about regional chefs around the south; and Dishing with Julia Child, where current popular chefs watch and comment about episodes of JC cooking show from the 1960s. The modern chefs seemed particularly fascinated by the way Julia’s show was filmed start to finish, without the slick production values they use today.
Last edited by gentlearts; 04-05-2020 at 12:57 PM..
I've been tweaking canned and frozen food since I've been sick. Yesterday I opened a can of Progresso lentil soup and found it lacking in flavor and complexity. I added a small clove of garlic, a smidge of red wine and chicken broth, a small carrot, some frozen spinach, a few dried herbs, and some freshly ground pepper. That was something that I could enjoy eating. My son found a loaf of Dave's Killer 21 and butter the other day. Total score there.
I just found 2 good foodie shows on PBS. Somewhere South, with Vivian Howard, about regional chefs around the south; and Dishing with Julia Child, where current popular chefs watch and comment about episodes of JC cooking show from the 1960s. The modern chefs seemed particularly fascinated by the way Julia’s show was filmed start to finish, without the slick production values they use today.
I am so ready to find something different on TV other than COVID stuff so think I had better check out PBS. Thanks.
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