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Do you think this would freeze?

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It's a mushroom pate. I'd like to make a log, freeze it, then slice off an inch or so when we need a snack or maybe sandwich spread.

http://www.nytimes.com/recipes/4018/V...

I could try a small test batch but thought I'd ask here because everyone is so knowledgable.

Thanks, all!

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  1. I Googled around, and some sites say it will freeze. Still would appreciate CH input. Concerned about texture after thawing. Thanks again.

    1. I think it will freeze well since the watery ingredients - mushrooms and onions are cooked down.

      The main concern with freezing is cell wall breaking which create a water mess and a mushy texture.

      The recipe cooks the onions and mushrooms. Also, another bonus is you blend the mixture.

      If your test batch ends up watery, you may want to cook down the onions and mushrooms a little more to dry out the mixture.

      1. It says it makes 3 cups. You could do an overnight test run and freeze a cup or so of it. Try it the next day. That way you haven't wasted the whole batch if you don't like the results.

        1. Thanks for your input. The watery part is what concerned me. Will try a small test batch. Also was thinking this might be a good gift.

          I'll try a sample and report back. Thank you both for your thoughts.