So last weekend I was going to make a pizza, as I do most weekends, but I forgot to thaw out my sauce and decided to call it off. I didn’t want to waste the mushrooms, though, so after cooking them on medium with a little butter for about 10 minutes (tasty!) I let ‘em cool and put ‘em straight in the freezer.
Do I need to do anything special with these mushrooms or just move them straight from the freezer to the pie? I’ve been cooking my pie at 500F on a cast iron griddle that’s been in there for a while to get nice and hot, if that matters. I’m not exactly nervous about it, but I’ve had mushroom-based puddles in the past and figured seeking expert advice couldn’t hurt.
Thanks in advance!
[link] [comments]
from AskCulinary https://ift.tt/imxZ0rH
via IFTTT https://href.li/?https://bit.ly/smartgadgets- https://href.li/?https://bit.ly/smart_gadgets https://href.li/?https://bit.ly/modern_gadgets https://href.li/?https://bit.ly/kitchen_toods
No comments:
Post a Comment