Now that I have proved that once cooked burgundy mushrooms can be frozen for months on end with no damage I am making a bigger batch.
This is 3 pounds or 74 mushrooms to be exact being cleaned. They have now been in the soak through the boiling stage and just a half hour into the 9 hour journey to the “state of sensation”! Something I did differently this time was to add more garlic cloves, plus smashed them for a better chance to absorb their tasty benefit to the liquid goodness! Ron