Sarah Brown
Blanching mushrooms before frying is a great way to preserve them for future use. It involves cooking them in boiling water for a short time, usually 30 to 40 seconds, and then plunging them into ice water to stop the cooking process. This technique helps to preserve the mushrooms' texture, flavour, and colour, and can also kill bacteria and remove dirt. After blanching, the mushrooms can be frozen and stored for up to a year, making it an excellent method for extending the shelf life of fresh mushrooms, which typically only last about a week in the refrigerator. Additionally, blanching, freezing, and thawing mushrooms is said to create a stronger umami flavour.
How to blanch mushrooms before frying:
| Characteristics | Values |
|---|---|
| Benefits | Creates a stronger umami flavour, kills bacteria, removes dirt, and preserves mushrooms for future use |
| Preparation | Wash and slice mushrooms, add salt to water, and bring to a boil |
| Blanching | Add mushrooms to boiling water for 30-40 seconds, strain, and transfer to a bowl of cold water to prevent overcooking |
| Freezing | Drain mushrooms, package in freezer-safe bags, and store for up to 12 months |
| Frying | Thaw frozen mushrooms and fry according to recipe instructions |
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What You'll Learn
Preparing mushrooms for blanching
Some recipes recommend adding a little salt to the water when blanching, as mushrooms absorb salt easily at this stage. Bring a pot of water to a boil, and add a teaspoon of lemon juice to prevent discolouration. You can then add the mushrooms to the boiling water and cook them for 30 to 40 seconds. Finally, remove the mushrooms from the heat and immediately place them in a bowl of ice water to stop the cooking process. This will ensure that your mushrooms are perfectly blanched and ready for frying or other cooking methods.
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Blanching mushrooms
To blanch mushrooms, start by cleaning them to remove any dirt or debris, especially if they are homegrown or from a farmers market. You can then slice or chop the mushrooms to your desired thickness. Bring a large pot of water to a boil, adding a little salt as mushrooms absorb salt easily at this stage. Add the mushrooms and allow them to cook for 30 to 40 seconds. You can also steam the mushrooms for 2-4 minutes, depending on their size and whether they are sliced or whole.
After cooking, strain the mushrooms using a strainer and discard the water. Transfer the blanched mushrooms to a bowl of cold water immediately to prevent overcooking. Drain them again using a strainer. At this point, you can use the mushrooms as required or package them tightly in freezer-safe bags for freezing. Frozen blanched mushrooms will keep in the freezer for up to a year, although some sources suggest using them within 3 to 9 months for the best quality.
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Stopping carry-over cooking
Blanching mushrooms is a great way to prepare them for freezing and cooking. It's a simple process that can enhance the flavour of your mushrooms and prevent overcooking. Here's how to blanch mushrooms and stop carry-over cooking:
Preparing the Mushrooms
First, you'll want to clean your mushrooms. Cut off the ends of the stems and any oxidized parts. Place the mushrooms in a bowl and fill it with water. Move the mushrooms around with your hands to shake off any remaining soil. Leave them to soak for a short while, changing the water a few times. Then, drain the mushrooms in a colander or strainer.
Blanching
Bring a large pot of water to a boil. You can add a little salt to the water, as mushrooms absorb salt easily at this stage. When the water is boiling, place the mushrooms in the pot and cook them for 30 to 40 seconds, or until the water boils again. You can also blanch for longer at a lower temperature; some recommend 180 seconds at 96-98°C.
Once the mushrooms are blanched, immediately transfer them to a bowl of cold water. This will stop the cooking process and prevent overcooking. Drain the mushrooms again using a strainer when they are cool to the touch.
Freezing
After blanching, you can freeze your mushrooms. Place them on a tray or in a container, leaving some space for expansion during freezing. Frozen mushrooms can last up to a year and are a great way to preserve their flavour and texture. You can add frozen mushrooms directly to dishes without thawing, or let them thaw to use the flavoured water for soups and stocks.
Cooking
Blanched mushrooms are ready to be cooked as desired. You can sauté them, fry them, or add them to soups and curries. Remember to cook mushrooms on medium-high heat to avoid over or under-cooking them. Enjoy your perfectly cooked mushrooms!
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Freezing blanched mushrooms
Step 1: Prepare the Mushrooms
Wash the mushrooms and cut them into your desired size. Thicker slices or chunks are ideal for certain dishes, while thinner slices may be preferred for others. Remember to remove any dirt or oxidised parts.
Step 2: Blanch the Mushrooms
Bring a pot of water to a boil, adding a little salt as mushrooms absorb salt easily at this stage. You can also add a teaspoon of lemon juice to the water to prevent discolouration. Place the mushrooms in the boiling water and cook for 30 to 40 seconds. You can also steam blanch the mushrooms by placing them in a steamer basket above the boiling water for 3 to 5 minutes.
Step 3: Shock Cool the Mushrooms
After blanching, immediately transfer the mushrooms to a bowl of ice water for the same amount of time they were blanched. This stops the cooking process and helps retain their texture and flavour.
Step 4: Drain and Dry the Mushrooms
Drain the mushrooms using a strainer and lay them on a kitchen paper-lined tray to dry. It is important to ensure the mushrooms are completely dry before freezing to prevent ice crystals from forming.
Step 5: Freeze the Mushrooms
Once dry, place the mushrooms on a tray and freeze until solid. Then, transfer the frozen mushrooms into labelled, resealable freezer bags, removing as much air as possible before sealing.
Storage and Usage:
Blanched mushrooms can be stored in the freezer for up to a year, although some sources recommend using them within 3 to 9 months for the best quality. When ready to use, simply remove the desired amount from the freezer and add directly to your recipe, without thawing. Frozen blanched mushrooms are perfect for soups, casseroles, stews, pasta dishes, and pizza toppings.
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Frying blanched mushrooms
Blanching mushrooms before frying can create a stronger umami flavour. To blanch mushrooms, first clean them by washing them under running water to remove any dirt. Then, trim the stems and slice the mushrooms. Next, boil a pot of water with a little salt and add the mushrooms, cooking for 30-40 seconds. After this, strain the mushrooms using a colander and transfer them to a bowl of water to prevent overcooking. Drain the mushrooms again and they are ready to be fried.
To fry your blanched mushrooms, heat olive oil in a wide skillet over medium heat. Add the mushrooms in a single layer and leave until they start to brown (3-5 minutes). Then, stir and spread them out again to brown the other side. When the mushrooms are golden brown, season with salt and pepper. You can also add butter, garlic, thyme and lemon for extra flavour.
Alternatively, you can dry fry your blanched mushrooms. Simply put the cut mushrooms in a dry pan on medium heat and let them sweat out. Keep stirring until they reach your desired level of doneness.
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