John Miller
Mushrooms can be frozen, but it's important to do it right to avoid ending up with soggy, mushy fungi. Freezing mushrooms can help to extend their shelf life and reduce food waste. While you can freeze mushrooms raw, cooking them first through methods like sautéing or steaming is recommended to preserve their nutrition, flavour, and texture.
| Characteristics | Values |
|---|---|
| Can you freeze mushrooms? | Yes |
| How long do frozen mushrooms last? | 9-12 months |
| What type of mushrooms can be frozen? | Fresh, cooked, blanched, sautéed, or steamed |
| How to freeze fresh mushrooms? | Wash, trim, soak in lemon water, steam, cool, flash freeze, store |
| How to freeze cooked mushrooms? | Cook, cool, freeze, store |
| How to use frozen mushrooms? | Add to cooked dishes, thaw overnight in the fridge, or add directly to the pan |
| What dishes can frozen mushrooms be used in? | Soups, casseroles, stews, pizza toppings, pasta, rice, quinoa |
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What You'll Learn
Freezing cooked or raw mushrooms
Freezing cooked mushrooms is a great way to preserve them and reduce food waste. Cooked mushrooms can be frozen for up to nine months and can be added to dishes that will be thoroughly cooked. To freeze cooked mushrooms, simply spread them out on a parchment paper-lined baking sheet and place them in the freezer for about an hour, or until they are hard. Then, transfer the frozen mushrooms to a freezer bag, seal it tightly, and store them in the freezer.
When freezing raw mushrooms, it is important to remove as much moisture as possible first, as mushrooms are mostly water, and freezing them raw can affect their texture. To freeze raw mushrooms, start by washing and trimming them, then cut them into uniform pieces. Next, steam blanch or sauté the mushrooms to remove excess moisture and help preserve their nutrition, flavor, and texture. Once they are cooled, spread the mushrooms on a parchment-lined baking sheet and freeze them for about an hour. Finally, transfer the mushrooms to a freezer bag, removing as much air as possible before sealing and storing.
It is important to note that freezing changes the structure and texture of mushrooms, so they should always be used in cooked dishes and never eaten raw, even if they were only steamed or blanched before freezing. Frozen mushrooms can be added directly to recipes that will be cooked, such as soups, casseroles, stews, pasta, rice, or pizza toppings. They can also be thawed overnight in the refrigerator before cooking, but this is not necessary.
Overall, freezing cooked or raw mushrooms is a great way to extend their shelf life and reduce food waste, but it is important to follow proper preparation and storage techniques to ensure the best flavor and texture.
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Preparing mushrooms for freezing
Mushrooms are highly perishable, so freezing them is a great way to reduce food waste. It is best to freeze mushrooms when they are fresh, before any signs of decay, and they will last in the freezer for 9-12 months.
Firstly, choose mushrooms that look and smell fresh. Avoid any that are dry, shrivelled, darkened, mouldy, or have bad spots.
Before freezing, you should wash the mushrooms in cold water to remove any dirt and debris. Some sources suggest that brushing or wiping the mushrooms is preferable to washing, as they can become soggy and more susceptible to freezer burn. Trim the woody parts and stems, and cut them into equal-sized pieces.
Next, you can steam, sauté, or roast the mushrooms. Steaming helps to preserve the mushrooms and reduce discolouration. To steam, soak the mushrooms in a solution of lemon juice or citric acid and water for five minutes. Then, place them in a steamer basket over a pot of boiling water for 3-5 minutes. Finally, transfer the mushrooms to an ice water bath to cool, drain, and pat them dry.
To sauté the mushrooms, heat a small amount of butter or oil in a frying pan over high heat. Cook the mushrooms for about five minutes, or until they are fully cooked and most of the liquid has evaporated.
Once the mushrooms are cooked and dried, lay them on a tray and freeze until solid. Then, transfer the mushrooms to a labelled, resealable freezer bag or container, removing as much air as possible before sealing.
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Freezing methods
Freezing mushrooms can be a great way to reduce food waste and ensure you always have some on hand for your favourite dishes. However, freezing changes the structure, colour, and texture of mushrooms, and they will lose their fresh flavour. Therefore, frozen mushrooms are best suited for cooked dishes, such as soups, casseroles, stews, pasta, or as a pizza topping.
Freezing Raw Mushrooms
If you choose to freeze raw mushrooms, start by selecting fresh mushrooms that are dry, firm, and free of any mushy or dark spots. Brush off any visible dirt or gently wipe them with a damp paper towel, but avoid washing them, as this can make them soggy and more prone to freezer burn. Trim the stems, and cut them into uniform pieces, such as quarters or slices. If you are freezing an exact amount for a recipe, there is no need to cut them into pieces. Place the mushrooms in a single layer on a parchment-lined baking sheet and flash-freeze them for about an hour, or until they are frozen. Then, transfer the mushrooms to a freezer-safe bag or container, remove as much air as possible, seal, and label.
Steam Blanching
Steam blanching is a quick cooking process that helps preserve the mushrooms' nutrition, flavour, and texture before freezing. To steam blanch mushrooms, start by soaking them in a bowl with a couple of cups of water and a teaspoon of lemon juice or 1 1/2 teaspoons of citric acid for 10 minutes to discourage discolouration. Then, bring a pot of water to a boil, add the mushrooms to a steamer basket, and steam for 3 to 5 minutes until cooked. Transfer the mushrooms to an ice water bath for a couple of minutes, then strain and pat them dry. Spread the mushrooms on a parchment-lined baking sheet and flash-freeze them. Once frozen, transfer them to a freezer-safe container or bag, remove as much air as possible, seal, and label.
Sautéing
Sautéing is another method to prepare mushrooms for freezing and can help dehydrate them, improving their texture. To sauté mushrooms, heat a small amount of butter or oil in a skillet or frying pan over high heat. Add the mushrooms and cook for about five minutes, or until they are tender and most of the liquid has evaporated. Allow the mushrooms to cool completely, then follow the same steps as for steam blanching to flash-freeze and store them.
Frozen mushrooms can be added directly to dishes that will be cooked, such as soups, stews, or pasta. If you plan to use them in a dish that will not be cooked, such as a salad, thaw them overnight in the refrigerator or until softened enough to use.
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Using frozen mushrooms
Mushrooms can be frozen raw or cooked, and freezing them can help to prolong their shelf life and reduce food waste. It is best to freeze fresh mushrooms as soon as possible, as they will keep their firm texture and pleasant earthy smell.
If you are freezing raw mushrooms, you should trim their stems and place them in a freezer bag, removing as much air as possible. You can also soak them in lemon juice and water to prevent discolouration before freezing.
If you are freezing cooked mushrooms, it is best to sauté them first, as this will help to preserve their nutrition, flavour, and texture. Again, allow them to cool before placing them in a freezer bag.
Frozen mushrooms can be used in a variety of cooked dishes, including:
- Soups
- Pasta sauce
- Gravy
- Stir-fry
- Stroganoff
- Blended burgers
- Pizza toppings
- Casseroles
- Stews
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Storing mushrooms
It is best to avoid freezing any shrivelled, slimy, or mouldy mushrooms. Choose mushrooms that look and smell fresh, with a firm texture and a pleasant earthy aroma. Avoid those that are darkened, have bad spots, or give off an unpleasant odour.
There are two main ways to prepare mushrooms for freezing: cooking or steaming. Cooking them first removes some of the moisture, resulting in a better texture and flavour. Sautéing them in a skillet with a tiny bit of oil or butter for about five minutes is a quick and easy way to dehydrate mushrooms. You can also roast them and then freeze them.
Steaming is another option, and it helps preserve the mushrooms' colour. To steam, start by soaking the mushrooms in a bowl with a couple of cups of water and a teaspoon of lemon juice for about five minutes. Then, place the mushrooms in a steamer basket over a pot of boiling water and steam for 3-5 minutes. After steaming, transfer the mushrooms to an ice water bath for a couple of minutes, strain the water, and pat the mushrooms dry.
Once your mushrooms are clean, dry, and either cooked or steamed, spread them out on a parchment paper-lined baking sheet and place them in the freezer. Once they are frozen, transfer the mushrooms to a zip-top bag or container, removing as much air as possible before sealing. Label the container with the date, and return it to the freezer. Frozen mushrooms will last 9-12 months and are best suited for cooked dishes like soups, casseroles, stews, pasta, or pizza toppings.
You can also freeze mushrooms raw, but they may not retain their texture and flavour as well. If freezing raw, trim the stems, and place them in a freezer bag, removing as much air as possible before sealing and freezing.
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Frequently asked questions
Yes, you can freeze mushrooms. Freezing them can help to extend their shelf life and reduce food waste.
Mushrooms should be cleaned and dried thoroughly before freezing. They can be frozen raw, but cooking them first helps to preserve their texture and flavour. Sautéing or steaming are recommended.
After preparing the mushrooms, spread them out on a lined baking sheet and place them in the freezer. Once frozen, transfer the mushrooms to a zip-top bag or container. Remove as much air as possible before sealing.
Frozen mushrooms can last for 9-12 months in the freezer.
Frozen mushrooms are best suited for cooked dishes such as soups, casseroles, stews, pasta, or as a pizza topping. They can be added directly to the dish while cooking or thawed overnight in the refrigerator. Frozen mushrooms should not be consumed raw.
