John Miller
Freezing field mushrooms is a great way to preserve your harvest and avoid food waste. It's important to start with fresh, whole mushrooms and clean them thoroughly before freezing. You can either freeze them raw or cook them beforehand through steaming or sautéing to preserve their nutrients and texture. To prevent freezer burn, it's crucial to remove excess air from the containers and use them within a few months. Frozen mushrooms are best suited for cooked dishes, such as stews, casseroles, and pasta bakes, and can be added directly to recipes without thawing.
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What You'll Learn
Preparing field mushrooms for freezing
Cleaning and Trimming
Start by selecting fresh mushrooms. Avoid any that are shrivelled, slimy, or mouldy. Use a damp paper towel or a brush to gently wipe away any dirt. You can also quickly rinse them with water, but be sure to dry them thoroughly afterward. Mushrooms are absorbent, so it's important to remove excess moisture to prevent sogginess during freezing. Once cleaned, trim the stems, removing any dried-out or woody parts.
Slicing or Leaving Whole
Small mushrooms can be left whole, but larger mushrooms should be sliced into uniform pieces. This ensures even cooking and freezing. Slice or quarter button, white, cremini, and baby bella mushrooms. For shiitake, portobello, and oyster mushrooms, slicing is recommended.
Cooking
Cooking mushrooms before freezing helps improve their texture and flavour. There are two common methods: sautéing and steaming. To sauté, heat a small amount of butter or oil in a pan over medium to high heat. Add the mushrooms and cook for about 3 to 5 minutes, until they are fully cooked and most of the liquid has evaporated. To steam, soak the mushrooms in a solution of one teaspoon of lemon juice or 1½ teaspoons of citric acid to one pint of water for about 5 minutes. Then, steam the mushrooms for 3 to 5 minutes. Allow the mushrooms to cool completely before proceeding to the next step.
Flash Freezing
Spread the cooled, cooked mushrooms in a single layer on a baking sheet or tray. Place the sheet in the freezer for about 1 to 2 hours, or until the mushrooms are frozen solid. Flash freezing individual pieces makes it easier to use only the amount you need when it's time to cook.
Packing and Storing
Once the mushrooms are frozen solid, transfer them to freezer-safe bags or containers. Remove as much air as possible before sealing to prevent freezer burn and extend the shelf life. Label the bags or containers with the date, and return them to the freezer.
Well-prepared frozen mushrooms can last for up to 6 months in the freezer and should be used within a year. When cooking, you can add frozen mushrooms directly to hot recipes, such as soups, casseroles, or pasta dishes, without thawing.
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Cooking methods for field mushrooms
Field mushrooms are a versatile ingredient that can be cooked in a variety of ways. Here are some cooking methods to prepare and preserve them:
Cleaning and Preparing Mushrooms:
Before cooking, it's important to clean and prepare the mushrooms properly. Use a damp paper towel to wipe away any dirt. Remove any dried-out parts of the stems, and slice off about 1 inch of the stems' ends. For larger mushrooms, like portobello, slice them into smaller pieces. Keep small mushrooms whole, but slice or quarter larger varieties such as button or cremini mushrooms.
Sautéing:
Sautéing is a popular cooking method for mushrooms. To sauté, heat a small amount of butter or oil in a frying pan or skillet over medium to high heat. Add the sliced mushrooms and cook for about 3 to 5 minutes, stirring occasionally, until they are fully cooked and most of the liquid has evaporated. You can also add other ingredients like garlic, thyme, lemon zest, or teriyaki sauce to enhance the flavour.
Steaming:
Another option is to steam the mushrooms. To minimize discolouration, soak the mushrooms in a solution of lemon juice or citric acid and water for 5 minutes before steaming. Place a vegetable steamer basket in a pot with about an inch of boiling water, add the mushrooms, cover, and steam for 3 to 5 minutes. Allow the mushrooms to cool completely before freezing or storing.
Roasting:
For a different flavour profile, consider roasting your mushrooms. This method brings out their natural sweetness and adds a depth of flavour. Simply toss the mushrooms in olive oil, salt, and pepper, and spread them out on a baking sheet. Roast in a preheated oven at 200°C for about 20-25 minutes, stirring halfway through, until they are golden brown and tender.
Dry Pan-Frying:
For a unique texture and flavour, try cooking your mushrooms in a dry pan without any oil, butter, or salt until they turn golden brown. This technique allows the mushrooms to release and evaporate their water content, resulting in a concentrated flavour. Once they are golden, finish them with butter, salt, and your choice of aromatics such as thyme or rosemary.
Freezing Cooked Mushrooms:
To freeze cooked mushrooms, spread them out on a baking sheet and flash-freeze them for 1 to 2 hours until solid. Then, transfer the frozen mushrooms to freezer-safe bags or containers, leaving some headspace for expansion. Squeeze out as much air as possible to prevent freezer burn, and store them for up to 6 months.
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Cooling and flash freezing field mushrooms
Cleaning and Preparing the Mushrooms:
- Start with fresh mushrooms that look and smell good. Avoid any that are dry, shrivelled, darkened, mouldy, or have bad spots.
- Clean the mushrooms by wiping them with a damp paper towel, a brush, or a pastry brush. You can also give them a quick rinse with water, but be sure to dry them thoroughly as mushrooms absorb moisture easily.
- Trim off any woody parts from the stems. For certain types of mushrooms, like chanterelle, shiitake, and portobello, you may want to remove the entire stem.
- Cut larger mushrooms into uniform pieces. Smaller mushrooms can be left whole.
Cooking the Mushrooms:
- You can choose to steam or sauté the mushrooms before freezing. Cooking helps remove excess moisture, resulting in better texture and flavour after freezing.
- To steam, soak the mushrooms in a solution of one teaspoon of lemon juice or 1½ teaspoons of citric acid to one pint of water for about five minutes. Then, steam the mushrooms for 2-5 minutes.
- To sauté, heat a small amount of butter or oil in a pan over medium to high heat. Cook the mushrooms for about 3-5 minutes, or until they are fully cooked and most of the liquid has evaporated.
- Allow the mushrooms to cool completely before proceeding to the next step.
Flash Freezing:
- Spread the cooled mushrooms in a single layer on a baking sheet or tray lined with parchment paper.
- Place the baking sheet in the freezer for about 1-2 hours, or until the mushrooms are completely frozen.
- Once frozen, transfer the mushrooms to freezer-safe bags or containers. Remove as much air as possible before sealing to prevent freezer burn.
- Label the bags or containers and store them in the freezer.
Flash-frozen mushrooms can be stored in the freezer for up to six months to a year. When ready to use, simply scoop out the amount you need and add them directly to your recipes. Frozen mushrooms are best suited for cooked dishes and may not work well in raw preparations.
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Storing field mushrooms in the freezer
Cleaning and Preparing the Mushrooms:
- Start with fresh mushrooms. Avoid any that appear shrivelled, slimy, darkened, mouldy, or have bad spots.
- Clean the mushrooms to remove any dirt. You can use a damp paper towel to wipe them, brush them with a pastry brush, or give them a quick rinse with water. Make sure to dry them thoroughly, as mushrooms absorb moisture easily.
- Trim any woody parts from the stems. You can also remove the entire stems of certain mushrooms, such as chanterelle, shiitake, and portobello mushrooms.
- Cut larger mushrooms into uniform pieces. Smaller mushrooms can be left whole.
Cooking the Mushrooms:
- You can choose to freeze mushrooms raw or cooked. Cooking them before freezing improves their texture and flavour by removing excess moisture.
- To cook the mushrooms, you can sauté or steam them:
- To sauté, heat a small amount of butter or oil in a pan over medium to high heat. Add the mushrooms and cook for about 3 to 5 minutes, 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 5 minutes. Then, steam the mushrooms for 3 to 5 minutes.
- Allow the mushrooms to cool completely before freezing.
Freezing the Mushrooms:
- Spread the cooled mushrooms on a baking sheet or tray in a single layer.
- Place the sheet in the freezer for about 1 to 2 hours until the mushrooms are frozen solid.
- Transfer the frozen mushrooms to freezer-safe bags or containers. Remove as much air as possible before sealing to prevent freezer burn.
- Label the bags or containers and store them in the freezer.
Using Frozen Mushrooms:
- Frozen mushrooms can be added directly to hot recipes, such as soups, casseroles, pasta dishes, or stir-fries.
- They can also be thawed overnight in the refrigerator before use.
- It is best to use frozen mushrooms within 6 months to a year.
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Using frozen field mushrooms
Frozen field mushrooms can be used in cooked dishes, but they do not work well in raw preparations. They can be added directly to hot recipes, such as soups, casseroles, risottos, or pasta dishes, without thawing. However, if your recipe does not involve thorough cooking, you can thaw frozen mushrooms by leaving them overnight in the refrigerator.
When cooking with frozen mushrooms, it is important to note that they will not have the same texture as fresh mushrooms. Freezing changes their structure, and they will likely be softer and darker. They also have a tendency to become soggy, especially if frozen raw, as the ice crystals formed during freezing can pierce the cell walls of the mushrooms, causing them to lose their structure and become watery.
To avoid sogginess, it is recommended to cook mushrooms before freezing. You can steam or sauté them for 3 to 5 minutes, ensuring that most of the liquid has evaporated. After cooling, spread the mushrooms on a baking sheet and flash-freeze them. Once frozen, transfer the mushrooms to freezer-safe bags or containers, removing as much air as possible to prevent freezer burn.
When using frozen mushrooms, it is best to add them directly to dishes that will be cooked. They may not be suitable for recipes that require roasting or other forms of prolonged cooking, as they tend to become soggy. It is also important to note that freezing may affect the nutritional content of mushrooms, reducing the levels of water-soluble vitamins.
Overall, while frozen field mushrooms may not have the same texture or nutritional profile as fresh mushrooms, they can still be used successfully in cooked dishes, providing a savoury flavour and meaty texture to vegetarian and vegan meals.
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Frequently asked questions
Yes, you can freeze field mushrooms.
Clean the mushrooms with a damp paper towel or brush. Trim off any dried or woody parts of the stems. You can keep small mushrooms whole, but larger mushrooms should be sliced into uniform pieces.
You can freeze field mushrooms raw, but they will become soggy when cooked. It is better to cook them slightly before freezing. You can steam or sauté them. If you want to steam the mushrooms, soak them in a solution of lemon juice and water first to minimise discolouration. Then, steam for 2-5 minutes. To sauté, cook in a pan with butter or oil over medium heat for about 5 minutes. Allow the mushrooms to cool, then flash freeze them on a tray before transferring to freezer bags.
