The mushrooms were cleaned, chopped and placed in a saute pan. A quick sear made the mushrooms start to release their moisture.
As soon as I could see the moisture, I removed the mushrooms from the heat. Half of the mushrooms were spooned with the liquid into a mini cupcake pan (the silicone rubbery pans make the process to release easy without the need for any added grease or oil).
The frozen mushroom pods are popped out and placed in a zip bag. The bags store well in the freezer for use throughout the winter and into the spring and summer months. One, two or three can be added to soups, stew and casseroles.
The other half of the sauteed mushrooms were added to a butter sauce and served over steamed rice for dinner.