Mushroom and Garlic Cubes
Freeze cooked mushrooms and garlic to add to stews and sauces for instant flavor. I use two cubes to flavor 28 ounces of crushed tomatoes for pasta sauce, two cubes for twelve ounces of greens, or six cubes for a pound of dried beans. Makes about two trays of cubes or 28 individual cubes.
  1. Peel garlic. Set up a food processor with the stainless steel blade. With the motor running, drop garlic into the food processor and let it bounce around until chopped.
  2. Rinse mushrooms. With the motor running, drop mushrooms into the food processor one at a time. If the container gets too full, scrape the garlic-mushroom mixture into a medium pan and continue until all mushrooms are chopped and in the pan.
  3. Add two tablespoons water and cook mushroom mixtures on medium-low heat until juicy and fragrant, stirring occasionally. Let cool to room temperature, then spoon into ice-cube trays. Get every drop of liquid as well as the solid bits. Cover and freeze until hard, probably overnight.
  4. If desired, pop Mushroom and Garlic Cubes out of the trays to store in freezer-safe jars or freezer-weight plastic bags. To use, drop a frozen cube or two into the pot while cooking dishes that call for mushrooms and garlic.
Recipe Notes

Nutritional Information for Mushroom and Garlic Cubes

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