Sarah Brown
Freezing creamed mushrooms is a great way to reduce food waste and preserve their fresh, woodsy flavor. It is important to note that freezing changes the structure, color, and texture of mushrooms, making them darker and softer. To freeze creamed mushrooms, you should start by choosing fresh mushrooms that are not slimy or mushy. Clean and prepare the mushrooms by wiping them with a damp paper towel to remove any dirt. You can then slice them into uniform pieces or leave small mushrooms whole. The next step is to cook the mushrooms slightly by steaming or sautéing them. After cooling, spread the mushrooms on a tray and freeze until solid. Finally, transfer the frozen mushrooms to a labelled resealable freezer bag, removing as much air as possible before sealing. Frozen mushrooms are best used within six months to a year and should be cooked straight from frozen.
| Characteristics | Values |
|---|---|
| Reasons to freeze mushrooms | To avoid waste, preserve nutrients, and save money |
| When to freeze mushrooms | When they are at the peak of their freshness |
| How to clean mushrooms | Wash with cold water, scrub, brush, or wipe with a damp paper towel |
| How to prepare mushrooms | Trim stems and woody parts, slice into equal-sized pieces, or leave small mushrooms whole |
| How to cook mushrooms | Steam, sauté, or blanch |
| How to freeze mushrooms | Flash freeze on a tray, then transfer to a labelled, resealable freezer bag or container, removing as much air as possible |
| How long mushrooms last in the freezer | Up to 6 months to 1 year |
| How to use frozen mushrooms | Cook from frozen, do not use raw |
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What You'll Learn
- Choosing mushrooms: Select fresh, whole mushrooms that are dry and firm
- Cleaning mushrooms: Wipe with a damp cloth or paper towel to remove dirt. Avoid washing
- Preparing mushrooms: Trim stems and woody parts. Slice or quarter, keeping small mushrooms whole
- Cooking mushrooms: Steam or sauté in a pan with butter or oil. Cook until tender and liquid evaporates
- Freezing mushrooms: Flash-freeze on a tray. Transfer to labelled, resealable bags. Use within 6-9 months
Choosing mushrooms: Select fresh, whole mushrooms that are dry and firm
When choosing mushrooms to freeze, it's important to select fresh, whole mushrooms that are dry and firm. Look for mushrooms with a smooth, dry, and plump appearance. Avoid mushrooms that are shrivelled, darkened, mouldy, or give off a bad odour. Fresh mushrooms should have a closed veil under the cap, indicating a delicate flavour. If you're using larger mushrooms, slice them into uniform pieces before freezing to ensure even cooking.
To prepare mushrooms for freezing, start by scrubbing and brushing them gently to remove any dirt. Avoid washing the mushrooms, as they tend to become soggy, which can lead to freezer burn. Trim off the woody parts and stems, and consider adding a small amount of lemon juice to prevent discolouration during freezing.
There are a few methods to prepare mushrooms for freezing:
- Steam-blanching: Steam the mushrooms for 2-5 minutes, then immediately plunge them into a bowl of iced water for the same amount of time. Drain and arrange them on a tray to freeze.
- Sautéing: Heat the mushrooms in a frying pan with butter or oil over high heat for about 5 minutes, or until fully cooked and most of the liquid has evaporated. Allow them to cool completely before freezing.
- Raw: While not recommended due to their high water content, you can freeze raw mushrooms. However, this will affect their nutritional value and texture.
Once the mushrooms are prepared, spread them out on a tray and place them in the freezer until solid. Then, transfer the frozen mushrooms to a labelled resealable freezer bag or container, removing as much air as possible before sealing to prevent freezer burn. Frozen mushrooms are best used within a few months to a year and should be cooked straight from frozen.
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Cleaning mushrooms: Wipe with a damp cloth or paper towel to remove dirt. Avoid washing
It is important to clean mushrooms before cooking, but there are differing opinions on the best method. Some sources advise against washing mushrooms, as they can become soggy and may not brown nicely when cooked. Mushrooms have a high water content and can become soggy when defrosted, so it is best to cook them from frozen.
One recommended method for cleaning mushrooms is to use a damp cloth or paper towel to gently wipe away any dirt. You can also use a soft mushroom brush. This method is suitable for mushrooms with minimal visible dirt.
If your mushrooms are very dirty, you may need to rinse them with water. In this case, it is best to give them a quick rinse and then shake off any excess water before drying them thoroughly with a paper towel or clean kitchen towel. You can also trim the stems and woody parts before cooking.
Some types of mushrooms, like morels and chanterelles, may require a more thorough cleaning due to their shape and the way they are grown. For these mushrooms, it is recommended to give them a good shake in a paper bag to loosen any dirt, then swish them around in a bowl of cold water with a couple of tablespoons of salt dissolved in it. After rinsing, arrange them on paper towels and pat them dry.
By cleaning your mushrooms with a damp cloth or paper towel, you can effectively remove dirt and debris while avoiding the potential issues associated with washing them under running water.
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Preparing mushrooms: Trim stems and woody parts. Slice or quarter, keeping small mushrooms whole
Preparing mushrooms for freezing involves several steps to ensure they are safe to eat and maintain their flavour and texture. Firstly, select mushrooms that look and smell fresh, avoiding any that are dry, shrivelled, discoloured, mouldy, or give off an unpleasant odour. Mushrooms should be less than one inch in diameter to be left whole, and smaller mushrooms are better suited for this.
Next, clean the mushrooms by gently scrubbing and brushing them with a damp paper towel to remove any dirt and debris. Alternatively, quickly rinse them under cold running water, as mushrooms absorb water quickly and can become soggy. Mushrooms should be dried thoroughly after washing to prevent excess moisture from shortening their shelf life.
Once cleaned, trim the stems and any woody parts of the mushrooms. The stems tend to be woody and dried out, impacting the flavour of recipes. Removing the stems also creates a flat base, making slicing easier and safer. For shiitake, chanterelle, and portobello mushrooms, remove the stems entirely.
After trimming, slice or quarter the mushrooms. To slice, cut the mushrooms into pieces of your desired size. To quarter, cut the mushroom in half, turn it 90 degrees, then cut each half into two pieces. For smaller mushrooms, you can leave them whole.
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Cooking mushrooms: Steam or sauté in a pan with butter or oil. Cook until tender and liquid evaporates
Freezing creamed mushrooms is a great way to avoid waste and preserve the nutrients in them. However, freezing changes the colour and texture of mushrooms, making them darker and softer. Here are two ways to cook mushrooms before freezing:
Steam
To steam mushrooms, start by washing them thoroughly and trimming off any woody bits or stems. Cut the mushrooms into uniform pieces, such as quarters or slices, to ensure even cooking. Smaller mushrooms can be left whole. To minimise discolouration, soak the mushrooms in a solution of one teaspoon of lemon juice or 1 1/2 teaspoons of citric acid to one pint of water for about five minutes. Next, place a steamer basket over a pot of boiling water and transfer the mushrooms to the basket. Steam the mushrooms for around 3-5 minutes, depending on their size. Immediately after steaming, plunge the mushrooms into a bowl of iced water for the same amount of time they were steamed, then drain and pat them dry with a kitchen towel. Finally, spread the mushrooms out on a tray lined with kitchen paper and freeze until solid before transferring them to labelled resealable freezer bags.
Sauté in a pan with butter or oil
Start by cutting the mushrooms into similar-sized pieces to ensure even cooking. Heat butter or a mixture of butter and oil in a medium to large pan over medium-high heat. Once the butter is melted and the mixture is hot, add the mushrooms in small batches, leaving space between them. Cook the mushrooms for 3-5 minutes before turning them. Stir occasionally and allow the mushrooms to finish cooking for a couple of minutes. If the mushrooms release a lot of liquid, keep cooking until it has evaporated and the mushrooms are browned on both sides. Season with salt and pepper to taste. Finally, spread the mushrooms out on a tray and freeze until solid before transferring them to labelled resealable freezer bags.
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Freezing mushrooms: Flash-freeze on a tray. Transfer to labelled, resealable bags. Use within 6-9 months
Freezing mushrooms is a great way to avoid waste and preserve their nutrients. It is best to freeze mushrooms when they are at their freshest, to ensure the best quality and flavour when you come to use them.
To flash-freeze mushrooms, first cook them by steaming or sautéing. To steam, soak the mushrooms in lemon juice and water to prevent discolouration, then steam for 2-5 minutes. Plunge the mushrooms into a bowl of ice water for the same amount of time, then drain and lay them on a tray. To sauté, heat the mushrooms 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. Allow the mushrooms to cool completely, then lay them out on a tray lined with parchment paper and put them in the freezer.
Once the mushrooms are frozen solid, transfer them to labelled, resealable bags, removing as much excess air as possible before sealing. Frozen mushrooms will last for up to nine months in the freezer, although some sources suggest using them within three months for the best quality. Frozen mushrooms are best cooked straight from frozen and can be added to dishes like stews, casseroles, pasta bakes and stir-fries.
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Frequently asked questions
First, clean the mushrooms with a damp paper towel to remove dirt. Trim off any dried-out parts of the stems. You can keep small mushrooms whole, but most mushrooms should be sliced.
You can either steam or sauté the mushrooms. To steam, place them in a steamer basket over a pot of boiling water for 3-5 minutes. To sauté, cook them in a skillet with a little oil or butter for about 5 minutes. Allow the mushrooms to cool, then lay them on a tray and freeze until solid.
Transfer the mushrooms to a labelled, resealable freezer bag, removing as much air as possible before sealing. Frozen mushrooms are best used within 6-12 months and cooked straight from frozen.
