Sarah Brown
Mushrooms are a versatile ingredient that can be frozen to preserve them for longer. Blanching is a technique used to partially cook mushrooms using steam before freezing them. However, it is possible to freeze mushrooms without blanching them first. This involves cleaning and preparing the mushrooms, trimming the stems, and slicing larger mushrooms into uniform pieces. Smaller mushrooms can be left whole. The mushrooms can then be frozen raw, but they may become mushy when cooked due to their high water content. An alternative method is to sauté or steam the mushrooms before freezing, which helps to retain their texture and flavour. After cooling, the mushrooms can be flash-frozen on a baking sheet before being transferred to freezer-safe bags or containers.
| Characteristics | Values |
|---|---|
| Mushroom type | Fresh, raw or cooked |
| Mushroom condition | Nice and fresh, not slimy, shrivelled or smelly |
| Cleaning method | Damp paper towel, brush, quick rinse with water |
| Trimming | Remove woody parts from the stem |
| Cutting | Smaller mushrooms can be kept whole, larger mushrooms should be cut into uniform pieces |
| Cooking method | Steam, sauté, blanch |
| Cooling | Allow to cool completely |
| Freezing method | Flash freezing, individually quick freezing |
| Storage | Freezer-safe bags or containers, remove as much air as possible |
| Storage time | Up to 6-9 months |
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What You'll Learn
Clean and prepare the mushrooms
To clean and prepare mushrooms for freezing, start by selecting fresh mushrooms that look and smell good. Avoid any that are dry, shrivelled, darkened, mouldy, have bad spots, or give off an unpleasant odour.
Next, clean the mushrooms to remove any dirt. You can do this by wiping them with a damp paper towel, brushing them with a pastry brush, or giving them a quick rinse with water. However, be sure to dry them thoroughly after washing, as mushrooms absorb moisture easily and this can lead to freezer burn.
After cleaning, trim any woody parts from the stems. For larger mushrooms, slice or quarter them into uniform pieces. Smaller mushrooms, such as button mushrooms, can be left whole. However, keep in mind that freezing will change the colour and texture of mushrooms, making them darker and softer.
Once your mushrooms are cleaned, trimmed, and sliced, you have the option to cook them before freezing to improve their texture and flavour. You can sauté or steam the mushrooms, following the steps outlined below. Alternatively, you can freeze them raw, but they may become mushy when cooked.
Sautéing Mushrooms:
- Use a small amount of neutral oil or olive oil in a pan over medium heat.
- Cook the mushrooms until they are fork-tender and most of the liquid has evaporated.
- Allow the mushrooms to cool completely before freezing.
Steaming Mushrooms:
- Soak the mushrooms in a bowl with a couple of cups of water and a teaspoon of lemon juice.
- Bring an inch of water to a boil in a pot and place a vegetable steamer basket inside.
- Add the mushrooms, cover, and steam for 3 to 5 minutes until cooked.
- Strain and allow the mushrooms to cool completely before freezing.
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Steam or sauté before freezing
If you want to steam mushrooms before freezing them, start by soaking them in a bowl with a couple of cups of water and a teaspoon of lemon juice. Then, bring a pot of water to a boil, add the mushrooms to a steamer basket, cover, and steam for 3 to 5 minutes until cooked. Allow the mushrooms to cool completely before freezing them.
To steam, the mushrooms should be cut into uniform pieces. Smaller mushrooms can be kept whole, but most mushrooms should be sliced.
To sauté mushrooms before freezing, use a small amount of neutral oil or butter in a pan over medium heat. You can also use olive oil. Cook the mushrooms until they are fork-tender and the pan is mostly dry, allowing the mushrooms to release moisture and then evaporating the liquid. The mushrooms should be almost fully cooked but not quite all the way, with most of the liquid evaporated from the pan. Allow the mushrooms to cool down on a plate lined with paper towels until they reach near room temperature. Then you can pack them into containers or airtight bags, forcing as much air out of the container as possible to keep them fresh.
Sautéed mushrooms will keep a firmer texture than either blanched or raw mushrooms. They can be used in all the same ways as fresh mushrooms, such as on pizza, in a stroganoff, stir-fries, quiches, stews, or other recipes.
Steamed mushrooms have a longer freezer life than sautéed mushrooms.
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Flash freezing
Mushrooms can be frozen without blanching through a process called flash freezing. This method helps to preserve the mushrooms' texture and prevent them from clumping together in one big chunk. Here's a step-by-step guide on how to do it:
Step 1: Prepare the Mushrooms
Start by selecting fresh, firm mushrooms. Clean them gently with a damp paper towel or mushroom brush to remove any visible dirt. Do not wash the mushrooms directly under running water, as they absorb moisture easily, which can affect their texture and accelerate spoilage. If the mushrooms are large, slice or chop them into smaller pieces.
Step 2: Pre-Freeze Preparation
Line a baking sheet or large tray with parchment paper or a silicone mat. Place the cleaned and prepared mushrooms on the lined sheet in a single layer, making sure they are not touching each other. This step ensures that the mushrooms freeze individually and don't clump together.
Step 3: Flash Freezing
Place the tray of mushrooms in the freezer and leave the door slightly ajar. Allow the mushrooms to freeze for about 2-3 hours or until they are completely solid. The time may vary depending on the size and thickness of the mushrooms, so check periodically to ensure they are frozen.
Step 4: Transfer to Storage Containers
Once the mushrooms are frozen solid, transfer them to airtight containers or freezer bags. If using bags, try to remove as much air as possible before sealing. Label the containers with the date and return the mushrooms to the freezer.
Step 5: Defrosting and Using Frozen Mushrooms
When you're ready to use the mushrooms, simply take out the required amount and let them defrost in the refrigerator or at room temperature. You can also add frozen mushrooms directly to soups, stews, or sauces during the cooking process without thawing. Note that the texture of the mushrooms may change slightly after freezing, so they are best suited for cooked applications rather than raw.
Tips and Considerations:
Flash freezing works best with firmer mushroom varieties
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Packing and storing
Before packing and storing, it is recommended to cook the mushrooms by either sautéing or steaming them. To sauté, heat a small amount of neutral oil or olive oil in a pan over medium heat and cook the mushrooms until they are fork-tender and the pan is mostly dry. To steam the mushrooms, soak them in a bowl with water and a teaspoon of lemon juice, then place them in a steamer basket over boiling water for 3 to 5 minutes until cooked. Allow the mushrooms to cool completely after cooking.
Once the mushrooms are cooled, it is time to flash freeze them. Spread the mushrooms out on a cookie sheet lined with parchment paper and place them in the freezer for about an hour, or until they are completely frozen. Then, transfer the frozen mushrooms to freezer-safe containers or bags, leaving a half-inch of headspace for expansion. Remove as much air as possible from the containers or bags before sealing, as this helps prevent freezer burn. Mark the storage date on the container or bag, and aim to use the frozen mushrooms within a year for the best flavour.
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Using frozen mushrooms
Frozen mushrooms can be used in a variety of dishes, such as soups, casseroles, stews, pasta sauce, pizza toppings, and more. They can be added directly to dishes that will be cooked, such as soups, casseroles, or stews, without the need for thawing beforehand. Simply add the frozen mushrooms to your recipe and cook until they are heated through.
If you are using frozen mushrooms in a dish that does not require cooking, such as a salad or cold pasta dish, it is recommended to thaw the mushrooms before using them. You can do this by transferring the frozen mushrooms to the refrigerator overnight to allow them to soften. Alternatively, you can add them to the dish still frozen and let them thaw gradually as the dish returns to room temperature.
When using frozen mushrooms, it is important to consider the cooking method and the impact it may have on the mushrooms' texture and nutritional content. For example, if you are sautéing frozen mushrooms, be careful not to overcook them, as this can affect their nutritional value, flavour, and texture.
If you have sautéed or cooked your mushrooms before freezing them, it is generally best to avoid recooking them. Instead, simply warm them up by adding them to your dish towards the end of cooking. This will help retain their nutritional value, flavour, and texture.
Frozen mushrooms can also be used in blended recipes, such as blended burgers or smoothies. Simply thaw and dice the mushrooms before adding them to your recipe. This is a great way to boost the nutritional content of your dish and is a simple way to incorporate mushrooms into your diet.
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Frequently asked questions
You can freeze mushrooms raw, but they may become soggy and mushy when cooked. To prepare them for freezing without blanching, clean them with a damp paper towel, trim the stems, slice larger mushrooms, and sauté or steam them before flash freezing.
After cleaning and trimming the mushrooms, sauté them in a 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. Then, allow them to cool completely before flash freezing them on a cookie sheet. Once frozen, transfer the mushrooms to a freezer bag or container and store them in the freezer for up to nine months.
Yes, you can freeze raw mushrooms without blanching them. However, freezing raw mushrooms may affect their nutritional value and texture, making them soggy and mushy when cooked. If you plan to use the mushrooms in hot dishes like soups, casseroles, or sauces, freezing them raw may be a suitable option.
