Freezing Mushrooms: What's The Best Way To Preserve Them?

Mushrooms are highly perishable, lasting only about a week in the refrigerator. However, freezing mushrooms can be a great way to extend their shelf life and reduce food waste. While freezing mushrooms is a simple process, there are several pre-freezing steps that should be taken to ensure they retain their flavour and texture. In this article, we will explore the different methods for freezing mushrooms and provide tips for thawing and cooking with frozen mushrooms.

Preparing mushrooms for freezing

If you choose to freeze raw mushrooms, trim their stems, slice or chop them into your desired size, and place them in a single layer on a parchment-lined baking sheet. Flash-freeze for at least two hours, then transfer the mushrooms to a freezer bag, squeezing out as much air as possible before sealing. Frozen raw mushrooms can be stored for up to a year but are best used within six months to a year.

To freeze cooked mushrooms, sauté them in a frying pan with butter or oil over high heat for about five minutes, or until they are fully cooked and most of the liquid has evaporated. You can also steam blanch the mushrooms, which involves soaking them in a lemon juice and water solution for five minutes before steaming for 3-5 minutes, then plunging them into ice water for the same duration. Allow the cooked mushrooms to cool completely, then spread them out on a cookie sheet and flash-freeze. Once frozen, pack them into freezer-safe containers or bags, leaving some headspace for expansion, label, and freeze for up to a year.

Some additional tips for preparing mushrooms for freezing include:

• Steamed mushrooms tend to have a longer freezer life than sautéed mushrooms.
• Avoid stacking items on top of frozen mushrooms to prevent bruising.
• Keep frozen mushrooms away from strong-smelling items as they can absorb the scent.
• If freezer space is limited, consider purchasing or drying your own mushrooms before freezing, as they take up less space.

Blanching, steaming, or sautéing

Blanching

Blanching, or parboiling, involves cooking the mushrooms in boiling water for a set period and then plunging them into cold water to stop the cooking process. This helps to preserve the colour, flavour, and texture of the mushrooms and can kill bacteria and remove dirt. To blanch mushrooms, bring a large pot of water to a boil. While the water is heating, wash and chop your mushrooms. Add the mushrooms to the boiling water and let them cook for 3–5 minutes. Remove the mushrooms from the heat and place them in ice water for the same amount of time that they were steamed. Drain the mushrooms and put them in containers, leaving a little space at the top in case of any expansion during freezing. Blanched mushrooms will keep in the freezer for up to a year.

Steaming

Steaming is the process of cooking mushrooms in steam instead of a liquid. Steamed mushrooms hold their flavour and texture better than blanched mushrooms. To steam mushrooms, cover them in a solution of water with lemon juice or citric acid added to prevent discolouration. Let the mushrooms sit in this solution for 5 minutes, then steam them for 2-5 minutes. Allow the mushrooms to cool completely, then spread them out on a cookie sheet and freeze them. Once frozen, transfer the mushrooms to freezer-safe containers or bags, leaving a little space for expansion.

Sautéing

Sautéing is a method of dry heat cooking that uses a small amount of fat and relatively high temperature to soften and brown the mushrooms quickly. To sauté mushrooms, add a small amount of hot oil or butter to a skillet on medium-high heat. Add chopped or sliced mushrooms, being careful not to overcrowd the skillet. Cook the mushrooms for 3-5 minutes, or until they are almost fully cooked and most of the liquid has evaporated. Remove the mushrooms from the heat and let them cool. Place the cooled mushrooms in containers or airtight bags, removing as much air as possible, and freeze. Sautéed mushrooms will have a firmer texture than blanched or raw mushrooms, but they won't last as long in the freezer. Try to use them within 9 months for the best quality.

Freezing cooked vs. raw mushrooms

Freezing mushrooms is a great way to avoid waste and preserve nutrients, especially if you have a lot of mushrooms to get through. Mushrooms have a short shelf life, lasting about a week in the refrigerator, but they can be stored in the freezer for up to a year.

Freezing Cooked Mushrooms

Cooked mushrooms can be frozen and stored in the freezer for up to a year. It is recommended to sauté the mushrooms before freezing, as this helps to preserve nutrients and improves the texture of the mushrooms post-freezing. To do this, heat a small amount of butter or oil in a large skillet or frying pan on medium-high heat and add the mushrooms. Cook for about 5 minutes, until they are tender but not squishy, and most of the liquid has evaporated. Allow the mushrooms to cool completely, then place them in an airtight, freezer-safe bag or container, removing as much air as possible before sealing.

Freezing Raw Mushrooms

It is possible to freeze raw mushrooms, but this will affect their nutritional value and texture. It is best to freeze raw mushrooms when they are at their freshest, as this will help them keep better in the freezer. Before freezing, brush off any visible dirt or gently rinse them in cold water and pat them dry with a paper towel. Do not soak the mushrooms, as this will make them mushy. Trim the ends of the stems and slice or dice the mushrooms, depending on how you intend to use them. You can then place the mushrooms on a parchment-lined baking sheet in a single layer and freeze for at least two hours. After this, transfer the mushrooms to a freezer bag, removing as much air as possible before sealing, and return them to the freezer.

Using Frozen Mushrooms

Frozen mushrooms are best cooked straight from frozen, as they can become soggy if defrosted. They can be added directly to dishes such as soups, sauces, casseroles, pasta bakes, stir-fries, and blended burgers. If using frozen mushrooms in blended dishes, it is best to thaw them first by placing them in the fridge for up to 24 hours.

Freezing mushrooms in bags or containers

Mushrooms can be frozen raw or cooked. Freezing mushrooms can help you keep them longer, but it may affect their quality. They are best used in cooked dishes, such as soups, casseroles, stews, or as a pizza topping.

Freezing Mushrooms in Bags

To freeze mushrooms in bags, first clean them by brushing off any visible dirt. You can also rinse them in cold water and pat them dry with a paper towel, but avoid soaking the mushrooms as this can make them mushy once cooked. Next, trim the stems and slice or dice the mushrooms, depending on how you intend to use them. Place the mushrooms on a parchment-lined baking sheet in a single layer, making sure the pieces do not overlap, and flash freeze them for at least two hours. Then, transfer the mushrooms to a freezer bag, squeeze out as much air as possible, seal the bag, and return it to the freezer. Label the bag with the date, and use the mushrooms within a year.

Freezing Mushrooms in Containers

To freeze mushrooms in containers, first cook the mushrooms by sauteeing or steaming them. To sautee, heat the mushrooms in a frying pan with a small amount of butter or oil over high heat for about five minutes, or until they are fully cooked and most of the liquid has evaporated. To steam, soak the mushrooms in a solution of lemon juice or citric acid and water for five minutes, then steam them for 3-5 minutes. Place the mushrooms in a bath of ice water for the same amount of time that you steamed them. Once the mushrooms are cool, spread them out on a cookie sheet and flash-freeze them. When they are completely frozen, pack them into freezer-safe containers, leaving a half-inch of headspace for expansion, and return them to the freezer. Squeeze out as much air as possible before sealing the containers to prevent freezer burn. Label the containers with the date, and use the mushrooms within a year.

Using frozen mushrooms

Mushrooms can be frozen raw or cooked, but they should be prepared before freezing to ensure they don't become soggy or slimy. Fresh mushrooms should be washed and dried, with their stems trimmed, and then sliced or quartered. Smaller mushrooms can be left whole. It is important to remove as much excess air as possible from the container or bag before sealing and freezing. Frozen mushrooms can be stored for up to a year, but it is recommended to use them within a few months.

There are several ways to prepare mushrooms for freezing to preserve their taste, texture, and nutritional value. One method is to steam blanch the mushrooms, which helps preserve their nutrients and inactivates Listeria and Salmonella, improving their safety. To steam blanch, mushrooms should be soaked in a mixture of water and lemon juice for 5-10 minutes, and then steamed for 3-5 minutes. They are then placed in an ice bath for the same amount of time as they were steamed, drained, dried, and frozen.

Another method is to sauté the mushrooms before freezing. This can be done by adding fresh mushrooms and a small amount of hot oil or butter to a large skillet on medium-high heat. The mushrooms should be cooked for around 5 minutes, until they are tender but not squishy. They are then cooled, placed in an airtight bag or container, and frozen.

Frozen mushrooms can be added directly to dishes that will be cooked, such as soups, sauces, casseroles, and stir-fries. They can also be thawed overnight in the fridge before cooking. However, they should not be left to thaw for too long, as this can affect their texture, taste, and freshness. Mushrooms that have been sautéed before freezing can be warmed up and added directly to a dish without needing to be recooked, reducing the risk of compromising their nutritional value, flavour, and texture.

Frequently asked questions