Michael Davis
Mushrooms can be frozen raw, but they tend to become soggy and mushy when cooked. To avoid this, it's best to cook them slightly before freezing. Start by cleaning the mushrooms with a damp paper towel to remove any dirt. Trim any dried-out parts of the stems and cut them into uniform pieces. Smaller mushrooms can be left whole. Next, cook the mushrooms by sautéing or steaming them. To sauté, use a small amount of oil or butter in a pan over medium heat until the mushrooms are fork-tender. To steam, soak the mushrooms in lemon juice and water, then place them in a steamer basket over boiling water for 3-4 minutes. After cooking, allow the mushrooms to cool, then lay them on a tray and freeze until solid. Finally, transfer the mushrooms to a labelled resealable freezer bag, removing as much air as possible before sealing. Frozen mushrooms can be added directly to recipes without thawing and are best used within 3-6 months.
| Characteristics | Values |
|---|---|
| Clean mushrooms | Use a damp paper towel to wipe them clean, or brush them with a pastry brush. Avoid washing mushrooms as it can make them soggy and lead to freezer burn. |
| Trim | Cut off any dried-out or woody parts of the stems. Remove the stems entirely from portobello, chanterelle, and shiitake mushrooms. |
| Slice | Smaller mushrooms can be kept whole, while larger mushrooms should be sliced into uniform pieces. |
| Cook | Sauté or steam the mushrooms for 3-5 minutes. Sautéing can be done in a pan with a small amount of neutral oil or butter. To steam, soak the mushrooms in a bowl with one teaspoon of lemon juice and two cups of water for 5-10 minutes, then steam for 3-4 minutes. |
| Freeze | Place the cooked mushrooms on a lined baking sheet and spread them out in a single layer. Put them in the freezer for about an hour or until frozen solid, then transfer to a labelled resealable freezer bag, removing any excess air. |
| Storage time | Frozen mushrooms can be stored for up to 3-6 months. |
| Usage | Frozen mushrooms are best cooked straight from frozen and added to hot recipes such as soups, casseroles, pasta, stir-fries, and risotto. They don't work well in raw recipes or roasted from frozen. |
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What You'll Learn
Cleaning and trimming mushrooms
Cleaning Mushrooms:
- Lightly soiled mushrooms can be cleaned with a soft brush or a damp paper towel to remove any dirt or soil. This method ensures that the mushrooms do not absorb excess water, which can affect their texture.
- If the mushrooms are heavily soiled or muddy, a quick rinse under cold water may be necessary. However, avoid soaking them for too long, as mushrooms are porous and can become mushy.
- Morels are an exception due to their structure; they require a thorough rinsing to remove any sand from their crevices.
- After cleaning, make sure to pat the mushrooms dry with a paper towel or cloth.
Trimming Mushrooms:
- Once the mushrooms are clean and dry, trim the ends of the stems. Remove any tough or woody parts, especially for varieties like shiitake and porcini mushrooms.
- For larger mushrooms, it is recommended to slice or quarter them to ensure uniform pieces. This helps with even cooking and freezing.
- Smaller mushrooms, such as button mushrooms, can be left whole, especially if they are less than 2.5 cm in diameter.
After cleaning and trimming, the mushrooms are ready for the next steps of cooking and freezing. Remember to work with fresh mushrooms and avoid any that are shrivelled or slimy for the best results.
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Cooking methods: sautéing or steaming
Sliced mushrooms can be frozen and stored for later use. Here is a step-by-step guide:
Sliced mushrooms can be cooked in a variety of ways, but two popular methods are sautéing and steaming.
Sautéing
Sautéing is a quick and easy way to cook sliced mushrooms. Here are the general steps:
- Clean and thinly slice the mushrooms, including the stems.
- Heat some olive oil and butter in a skillet over medium-high heat until the butter melts.
- Add the mushrooms to the skillet and toss them in the fat to coat them evenly.
- Increase the heat to high and sauté without disturbing for 5 minutes.
- Toss the mushrooms again and repeat this process every 5 minutes until they release their water content and the liquid evaporates.
- Once the liquid has cooked off, reduce the heat to medium-high and cook for an additional 3-4 minutes, tossing only once or twice, until the edges are golden brown and crisp.
- Add some garlic and sauté for another 1-2 minutes, stirring frequently.
- Deglaze the pan by scraping up any flavorful browned bits stuck to the bottom.
- Cook until the mushrooms absorb the liquid and the skillet is dry.
- Remove from heat, season with salt and pepper, and garnish with fresh herbs if desired.
The key to successfully sautéing mushrooms is to use a high enough heat and allow enough time for the mushrooms to release their moisture and achieve a golden colour. It usually takes around 20-25 minutes to fully sauté 1-1.5 pounds of thinly sliced mushrooms.
Additionally, it is important to use a skillet that is large enough so that the mushrooms are not crowded and can brown properly. A good rule of thumb is to use a 10-inch skillet for up to 1 pound of mushrooms and a 12-inch skillet for up to 1.5 pounds.
Steaming
To steam sliced mushrooms, you can follow a similar process as sautéing but with a few key differences:
- Clean and slice the mushrooms to the desired thickness.
- Instead of using a skillet, use a steaming basket or pot with a steaming insert.
- Bring water to a boil in the pot, then place the steaming basket or insert into the pot.
- Place the mushroom slices in a single layer in the steaming basket and cover with a lid.
- Steam for 3-5 minutes, or until the mushrooms are tender and cooked to your desired level of doneness.
- Remove from heat and season with salt and pepper, or any other desired seasonings or sauces.
Like sautéing, it is important not to crowd the steaming basket, as this can lead to uneven cooking. It is better to steam the mushrooms in batches if needed to ensure they cook properly.
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Flash-freezing techniques
Flash-freezing is a great technique to preserve sliced mushrooms for up to six months. Here are some detailed, step-by-step instructions on how to do it:
Cleaning and Preparation:
Start with fresh mushrooms and avoid any that are shrivelled or slimy. Clean the mushrooms by wiping them with a damp paper towel or brushing them gently. You can also give them a quick rinse with water, but ensure they are thoroughly dried afterward. Mushrooms absorb moisture easily, so it's important to remove any excess water. Remove any woody parts from the stems and trim the stems as needed, especially for portobello, chanterelle, and shiitake mushrooms.
Slicing:
Small mushrooms can be left whole, but larger mushrooms should be sliced into uniform pieces. Aim for slices that are around 1/4-inch thick.
Cooking:
Cooking mushrooms before freezing helps improve their texture and flavour. Sautéing is a popular method; simply heat some butter or a small amount of neutral oil in a pan over medium heat and add the mushrooms. Cook for 2-5 minutes, stirring occasionally, until they are fork-tender and most of the moisture has evaporated. Allow the mushrooms to cool completely before proceeding.
Flash-Freezing:
Spread the cooled, cooked mushrooms in a single layer on a parchment paper-lined baking sheet. Place the sheet in the freezer for about an hour, or until the mushrooms are frozen solid. Flash-freezing them individually first ensures they don't clump together and allows you to easily scoop out the desired amount for future use.
Storage:
Once the mushrooms are frozen solid, carefully transfer them into labelled resealable freezer bags. Remove as much air from the bags as possible before sealing. Label the bags with the date and try to use the mushrooms within three to six months for the best quality.
Flash-frozen mushrooms can be added directly to recipes without thawing, making them a convenient ingredient for soups, casseroles, pasta dishes, and more.
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Packaging and sealing
When it comes to packaging and sealing your sliced mushrooms, there are several steps to follow for optimal results. Firstly, ensure that your mushrooms are thoroughly cleaned and dried before slicing and cooking. This is important because mushrooms are porous and can easily absorb moisture, which can lead to freezer burn. Use a damp paper towel, a brush, or give them a quick rinse, but be sure to dry them completely.
Once your mushrooms are prepared, you can choose to steam or sauté them. To steam, soak the mushroom pieces in a bowl with one teaspoon of lemon juice and two cups of water for 5-10 minutes to prevent discolouration. Then, place them in a steamer basket over boiling water for 3-4 minutes until tender. After steaming, cool them in an ice bath and let them come to room temperature. Alternatively, you can sauté the mushrooms in a pan with a small amount of oil or butter over medium heat until fork-tender.
After cooking, it is essential to flash-freeze the mushrooms. Spread the mushrooms in a single layer on a lined baking sheet and place them in the freezer for about an hour until they are frozen solid. This technique ensures that the mushrooms freeze evenly and individually, allowing you to easily scoop out the desired amount for your recipes.
Finally, transfer the frozen mushrooms into labelled resealable freezer bags. Remove as much excess air from the bags as possible before sealing. This step is crucial to prolonging the shelf life of your mushrooms and preventing freezer burn. Properly packaged and sealed mushrooms can last for up to six months in the freezer.
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Using frozen mushrooms in recipes
Frozen mushrooms are a great way to ensure you always have tasty fillers handy and can add extra nutrients to your meals. They are best cooked straight from frozen and can be added to dishes like stews, casseroles, pasta bakes, soups, stir-fries, and stroganoff.
When using frozen mushrooms, simply add them to your dish and cook them until any ice has melted and most of the liquid has evaporated. Frozen mushrooms can be used in a variety of recipes, including:
- Soups: Add frozen mushrooms directly to a warm broth.
- Pasta sauce: Put them straight into your pot of crushed tomato after cooking.
- Gravy: Simply add the mushrooms after cooking the other ingredients and then heat gently to warm through.
- Juicy blended burgers: Mix thawed diced (¼-inch or smaller) mushrooms with ground meat.
- Pizza toppings: Use frozen mushrooms as a tasty topping.
- Omelets: Include them in your omelet for extra flavour and nutrition.
- Quesadillas: Add frozen mushrooms to your quesadillas for a quick and easy meal.
- Salads: Try marinated mushrooms as a zesty salad topping.
- Smoothies, lattes, and yogurt: Turn your frozen mushrooms into mushroom powder to add to smoothies, lattes, and yogurt.
When cooking frozen mushrooms, it is important to note that they may take on a soggy texture when defrosted due to their high water content. Therefore, it is recommended to cook them from frozen and add them to dishes that will be heated. Additionally, it is best to avoid washing mushrooms before freezing as this can make them soggy and lead to freezer burn. Instead, brush or wipe them to remove any dirt.
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Frequently asked questions
First, clean the mushrooms with a damp paper towel or brush, then trim the stems. You can then steam or sauté the mushrooms for 3-5 minutes, or cook them in a pan with butter for 2-4 minutes. Allow the mushrooms to cool, then lay them on a tray and freeze until solid.
Place the cooled, cooked mushrooms on a lined baking sheet and spread them out in a single layer. Put the tray in the freezer for about an hour, or until the mushrooms are frozen solid. Transfer the mushrooms to a labelled resealable freezer bag, removing any excess air before sealing.
Frozen mushrooms will last for up to 6 months. They are best served cooked and added to hot recipes such as soups, casseroles, pasta, and risotto.
