A Busy Saturday: Prepping Mushrooms, Making Sausage Herb Stuffing, Packaging Cheese, Eucalyptus Oil

It’s a typical Saturday for me while my husband attends an old-timers breakfast at the fire station. Join me as I tackle a few projects that need my attention!

First on the list: preparing 9 pounds of mushrooms for the freezer. I’ll show you how I wash, cook, and package them in bulk to save time and add rich Umami flavor to my holiday dishes. Along the way, I share a funny story about "Magic Shiitake Mushroom Seasoning" and why mushrooms are a nutritional powerhouse.

While the mushrooms cook, I multi-task by processing dried eucalyptus leaves into a fragrant oil and re-dressing two wheels of homemade Romano cheese—one for further aging and one for packaging into smaller portions. And before my day is done I make a Sausage and Herb Stuffing.

By the end of the day, I’ve made significant progress on my to-do list, I have a pan of homemade Sausage & Herb Stuffing, and my freezer is stocked with mushroom goodness to last me until next year!

If you’re prepping for the holidays or just looking for ideas to make cooking more efficient, check out my Holiday Meal Prep Playlist linked below.

Ingredients for Mushroom Prep:
• 9 lbs mushrooms (½ baby Portabella, ½ white)
• 1.5 lbs chopped spinach (or celery)
• 15 cloves garlic, minced
• ¼-½ cup fresh parsley, minced
• 3 Tbsp salt
• 1 Tbsp pepper
• ⅔-¾ cup dehydrated minced onions (or fresh)
• 2 Tbsp dehydrated tomato powder

📹 Holiday Meal Prep Playlist: https://www.youtube.com/playlist?list=PLSkBK-c2DasKPsJDL9oGkLVRX-qglWCtU [Insert Link]

Sausage & Herb Stuffing
1 1/2 lbs Country Sausage
1 1/2 cups chopped Celery
1 cup chopped Onion
1 cup Chicken Broth
1/2 cup butter
1 egg
1 tsp Sage
1 1/2 cups Umami mushrooms
4 cups Herb Stuffing Mix

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