Michael Davis
Mushrooms are a versatile ingredient, full of savoury, umami flavour and a unique texture that makes them a great meat substitute in vegetarian dishes. They are highly perishable, so freezing is a great way to preserve their fresh, woodsy flavour for longer. Freezing mushrooms is easy and can be done by frying, steaming, or sautéing them before flash freezing them on a tray and then transferring them to a labelled, resealable freezer bag. Frozen mushrooms are best used within 3–9 months and can be added straight to dishes like stews, casseroles, pasta bakes, and stir-fries.
| Characteristics | Values |
|---|---|
| Benefits of freezing mushrooms | Reducing waste, cost savings, convenience, and preserving nutrients |
| How to prepare mushrooms for freezing | Clean and dry mushrooms, trim woody parts, cut into uniform pieces, cook by sautéing or steaming, cool, flash freeze |
| Freezing methods | Use freezer-safe bags or containers, remove excess air, label and date |
| Storage duration | Up to nine months, preferably within six months |
| Using frozen mushrooms | Add directly to dishes like soups, pasta sauce, stir-fry, or thaw overnight in the fridge |
| Notes | Avoid stacking items on top to prevent bruising, keep away from strong-smelling items, do not freeze shrivelled or slimy mushrooms |
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What You'll Learn
Cleaning and preparing the mushrooms
To clean and prepare mushrooms for freezing, start by inspecting them for dirt and grime. If they appear mostly clean, you can skip washing them and simply wipe them with a dry cloth, paper towel, or pastry brush to remove any small patches of dirt. If your mushrooms are particularly dirty, there are two effective cleaning methods you can use: the bowl method and the strainer method.
For the bowl method, fill a large bowl with water and add the mushrooms. Toss them in the water for about a minute until the dirt settles at the bottom of the bowl. Remove the mushrooms from the bowl and pat them dry.
The strainer method is a quicker alternative. Place the mushrooms in a colander and spray them with water until the dirt is rinsed away. Then, pat the mushrooms dry. It is important to avoid soaking the mushrooms for too long, as they can become waterlogged.
Once your mushrooms are clean and dry, trim the ends of the stems and cut them into uniform pieces. You can halve, slice, quarter, or chop the mushrooms, depending on your preference and their intended use. If you are working with shiitake mushrooms, always remove the stems before cutting, as they are tough and unpleasant to eat.
After cleaning and cutting your mushrooms, you can proceed with frying and freezing them.
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Cooking the mushrooms
To cook mushrooms before freezing them, you can either sauté or steam them. Sautéing mushrooms involves putting a small amount of neutral oil or butter in a pan over medium heat. Add the mushrooms and cook, stirring often, for 2-5 minutes, depending on the size of the mushrooms. The mushrooms are done when they are fork-tender and the pan is mostly dry.
If you are steaming the mushrooms, start by soaking them in a bowl with a couple of cups of water and a teaspoon of lemon juice for 5-10 minutes to prevent discolouration. After they have soaked, put them in a steamer basket over boiling water for 3-5 minutes, or until they feel tender but not mushy.
Once the mushrooms are cooked, allow them to cool completely before freezing. It is important to remove as much air as possible from the freezer bag or container to prevent freezer burn and extend the shelf life of the mushrooms. Frozen cooked mushrooms will last up to nine months in the freezer.
Cooking mushrooms before freezing them ensures a better flavour and texture, as freezing changes the structure and texture of mushrooms. It also draws out the internal moisture, resulting in a nicer texture and more intact mushroom post-freeze. Additionally, cooked mushrooms are more convenient, saving time during meal prep.
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Cooling the mushrooms
Sautéing or steaming are the two best cooking methods for mushrooms that are going to be frozen. Sautéing involves cooking the mushrooms in a pan with a small amount of butter or neutral oil over medium heat. The mushrooms should be cooked until they are tender, and the pan should be mostly dry. Steaming mushrooms involves soaking them in a bowl with water and lemon juice, then placing them in a steamer basket over boiling water for a few minutes.
Once cooked, the mushrooms should be left to cool completely. This is important because flash-freezing individual pieces of mushroom is the best way to freeze them. Flash freezing involves spreading the cooled mushrooms onto a tray or baking sheet and placing them in the freezer for about an hour, or until they are frozen solid.
After flash freezing, the mushrooms can be transferred to a labelled, resealable freezer bag or container. It is important to remove as much air as possible from the bag or container before sealing, as this helps to prevent freezer burn. Label the bag with the date, as mushrooms have a shelf life of around six to nine months in the freezer.
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Packaging the mushrooms
Once the fried mushrooms have cooled, it's time to prepare them for freezing. The key to successful freezing is to ensure the mushrooms are dry and that there is as little air as possible in the container. Mushrooms have a high water content, so they are more prone to freezer burn than other foods.
Firstly, decide on the quantity of mushrooms you wish to freeze. If you are freezing an exact amount for a specific recipe, you can skip the step of flash-freezing on a tray and simply transfer the cooled mushrooms to a container. However, if you plan to use varying amounts in different dishes, flash-freezing is a good idea. This involves spreading the mushrooms onto a lined baking sheet and placing them in the freezer for around an hour, or until they are frozen solid.
Next, transfer the mushrooms to a freezer-safe container. Zip-top bags or vacuum-sealed bags are good options, but you can also use a rigid container with a tight-fitting lid. It is important to remove as much air as possible from the container before sealing. Squeeze or vacuum the air out of the bag, or use a spatula to carefully remove the mushrooms from the flash-freezing tray, being mindful that they will have expanded slightly.
Finally, label the container with the date of freezing. Frozen mushrooms can last from six months up to a year, but it is best to use them within three to nine months.
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Using the frozen mushrooms
Frozen fried mushrooms can be used in a variety of dishes, such as:
- Soups: Frozen mushrooms can be added directly to a warm broth when making soup.
- Pasta sauce: They can be added to crushed tomatoes in a pot after cooking.
- Gravy, stir-fry, or stroganoff: Simply add the mushrooms after cooking the other ingredients and then heat gently to warm them through.
- Burgers: Mix thawed diced mushrooms (1/4-inch or smaller) with ground meat for juicy blended burgers.
- Salads or pizzas: Marinate your frozen mushrooms and use them as toppings for your favourite salad or pizza.
- Smoothies, lattes, yogurt, etc.: Turn your frozen mushrooms into mushroom powder to use in smoothies, lattes, yogurt, and more.
It is important to note that frozen fried mushrooms should be added to dishes that will be cooked rather than eaten cold. They can be thawed overnight in the refrigerator or tossed directly into a pan. Cooking frozen fried mushrooms helps improve their flavour and texture, as freezing changes their structure and makes them softer. Frozen fried mushrooms can be a convenient way to add a pop of nutrients to your meals, as they retain similar nutritional benefits to fresh mushrooms.
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Frequently asked questions
Start by cleaning the mushrooms with a damp paper towel, brush, or a quick rinse with water. Trim any woody parts from the stem and then cut larger mushrooms into uniform pieces; smaller mushrooms can be left whole.
You can fry the mushrooms in a pan with a small amount of butter or neutral oil over medium heat. Fry the mushrooms for 2-4 minutes, stirring often, until the mushrooms are tender and the pan is mostly dry. Allow the mushrooms to cool before freezing.
Place the fried mushrooms on a tray and freeze until solid. Then, transfer the mushrooms to a labelled, resealable freezer bag, removing any excess air before sealing.
Fried mushrooms will last for up to nine months in the freezer. They should be used within a year, though sooner is better to avoid freezer burn.
