3-4 lb (1.5-2 Kg) fresh mushrooms
1 tsp salt
2 tsp vegetable oil
Clean mushrooms, and cut large ones into quarters.
Put the mushrooms into a large sauce-pan.
Turn a heating to low, and simmer mushrooms in their own juices.
Stir some times.
When the juices are almost evaporating, add a salt and a vegetable oil, stir well, and continue to simmer for about 10-15 minutes, stirring periodically.
Let to cool.
Place cooked mushrooms into 1-portion plastic bags, and freeze.
Use during 6 month when necessary.
This is one of traditional Russian ways to keep mushrooms for winter-spring consumption.