Laura Smith
Mushrooms are a versatile ingredient, adding a savoury flavour and meaty texture to many dishes, especially vegetarian or vegan meals. If you want to preserve mushrooms for longer, freezing them is a great option. Freezing mushrooms can be done in a few ways, including raw or cooked, and they can be frozen whole or sliced. However, it's important to note that freezing them raw may affect their texture, making them mushy when cooked. Cooking methods such as steaming or sautéing before freezing help to preserve their flavour and texture. Mushrooms should be cleaned, trimmed, and prepared before freezing, and it is crucial to remove as much air as possible from the containers or bags to prevent freezer burn. Frozen mushrooms are best suited for hot recipes and can be added directly to soups, casseroles, pasta dishes, and more.
| Characteristics | Values |
|---|---|
| Clean | Use a damp paper towel to wipe them clean. Trim off the dried-out parts of the stems or remove the entire stem for certain mushrooms. |
| Prepare | Smaller mushrooms can be left whole, but most mushrooms should be sliced. |
| Cook | Steam, sauté, or blanch the mushrooms before freezing to preserve nutrients and flavour. |
| Freeze | Place on a tray and freeze until solid. Then transfer to a labelled, resealable freezer bag, removing any excess air. |
| Use-by | Use within 2-6 months. |
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What You'll Learn
Cleaning and preparing mushrooms for freezing
First, clean the mushrooms with a damp paper towel to wipe them clean and remove any dirt. You can also scrub and brush mushrooms to remove dirt, but avoid washing them as they can become soggy. Trim off any dried-out parts of the stems or remove the entire stem for certain mushrooms, like chanterelle, shiitake, and portobello mushrooms.
Next, decide whether to slice or leave the mushrooms whole. Smaller mushrooms can be left whole, while larger mushrooms should be sliced. If you are slicing, it is recommended to slice or quarter button, white, cremini, and baby bella mushrooms. For shiitake, portobello, and oyster mushrooms, slicing is also recommended.
Once cleaned and prepared, the mushrooms are ready for the next step of either cooking or freezing raw. Cooking the mushrooms before freezing is generally recommended, as it helps to preserve their texture and nutritional value. The most common methods are steaming and sautéing.
To steam the mushrooms, place them in a steam basket or vegetable steamer and follow the steaming instructions outlined by some sources. This involves boiling a pot of water with lemon juice or citric acid to minimise discolouration, and then steaming the mushrooms for 2-5 minutes, depending on their size. After steaming, plunge the mushrooms into iced water for the same amount of time, then drain and pat dry.
To sauté the mushrooms, cook them in a skillet or frying pan with a small amount of butter or olive oil over high heat for about 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.
After cleaning, preparing, and cooking the mushrooms, they are now ready for freezing.
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Cooking methods: steaming vs. sautéing
Freezing mushrooms is a great way to avoid waste and preserve nutrients. Before freezing, it is recommended to steam or sauté the mushrooms to avoid sogginess.
Steaming Mushrooms
To steam mushrooms, you can use water, or, for a twist, try French-style steaming with white wine and herbs. First, cut the mushrooms into bite-sized pieces. Then, boil an inch of liquid in a pot and add a steamer basket. Place the mushrooms in the basket, cover, and cook for 2-5 minutes. Allow the mushrooms to cool, then lay them on a tray and freeze until solid before transferring to a labelled resealable freezer bag.
Sautéing Mushrooms
To sauté mushrooms, heat a small amount of butter or oil in a skillet. Add the mushrooms, ensuring the skillet isn't overcrowded to avoid excessive steaming. Cook for about 5 minutes, then allow to cool. Once cooled, lay the mushrooms on a tray and freeze until solid before transferring to a freezer bag.
Steaming vs. Sautéing
Both steaming and sautéing are effective methods for cooking mushrooms before freezing. Steaming is a healthier option as it doesn't require oil, and it can be a useful first step before sautéing to ensure perfectly browned mushrooms. Sautéing can be more challenging to perfect due to the high water content of mushrooms, but it adds a savoury, meaty texture and flavour.
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How to flash freeze mushrooms
Flash freezing is a great way to preserve mushrooms and prevent food waste. Mushrooms are highly perishable, so freezing them at their peak freshness can extend their shelf life by several months. Here is a step-by-step guide on how to flash freeze mushrooms:
Preparation:
Before freezing, it is important to clean and prepare the mushrooms. Use a damp paper towel to wipe them clean and remove any dirt. You can also trim the stems, slicing off any dried-out or woody parts. Small mushrooms can be left whole, while larger ones should be sliced or quartered.
Cooking:
Mushrooms can be frozen raw, but they tend to become mushy when cooked, as they absorb a lot of water. Therefore, it is recommended to cook them slightly before freezing. There are two popular methods: steaming and sautéing.
For steaming, bring a pot of water to a boil, add a vegetable steamer basket, and place the mushrooms inside. Cover and cook for 3 to 5 minutes. If you want to minimise discolouration, you can add a teaspoon of lemon juice or 1½ teaspoons of citric acid to the water before steaming.
To sauté the mushrooms, heat a small amount of butter or olive oil in a frying pan over medium-high heat. Add the mushrooms and cook for about 5 minutes, stirring occasionally, until they are fully cooked and most of the liquid has evaporated.
Cooling and Flash Freezing:
Once the mushrooms are cooked, allow them to cool completely. Spread them out in a single layer on a lined baking sheet or tray. Place the sheet in the freezer, ensuring it won't be bumped, and flash freeze for 1 to 2 hours until the mushrooms are frozen solid.
Packaging and Storage:
After the mushrooms are frozen solid, transfer them to freezer-safe bags or containers. Remove as much air as possible from the bags before sealing, as this helps prevent freezer burn and extends the shelf life. Label the bags with the date and return them to the freezer. Properly frozen mushrooms can be stored for up to 6 months and should be used within a year.
Flash-frozen mushrooms are best suited for cooked dishes like soups, casseroles, pasta, and stir-fries. They can be added directly to hot recipes without thawing, providing a convenient and nutritious ingredient for your favourite mushroom dishes.
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Best containers for freezing mushrooms
Freezing mushrooms is a great way to avoid waste and preserve their nutrients. When it comes to choosing the best containers for freezing mushrooms, there are a few recommended options:
Resealable Freezer Bags
Resealable freezer bags are a popular choice for freezing mushrooms. They allow you to remove as much air as possible before sealing, which helps prevent freezer burn and extends the shelf life of the mushrooms. It is recommended to use labelled bags and to consume the mushrooms within two to three months for optimal freshness.
Vacuum-Sealed Bags
Vacuum-sealed bags are ideal for long-term storage. By removing all the air, these bags minimise oxidation and moisture, factors that can degrade the quality and potency of the mushrooms over time. Vacuum-sealed mushrooms should be stored in a cool, dark place.
Mason Jars
Mason jars are another option for freezing mushrooms. They provide an airtight seal, which helps keep moisture out and preserves the quality of the mushrooms. It is important to ensure that the mushrooms are thoroughly dehydrated before placing them in the jar to prevent mould growth.
Mylar Bags
Mylar bags offer an excellent barrier against light and provide an airtight seal. They are a good choice for storing mushrooms, especially when combined with an oxygen absorber, which can further extend shelf life.
Airtight Containers
Airtight plastic containers or glass jars with rubber seals can also be used for freezing mushrooms. Similar to mason jars, it is important to ensure that the mushrooms are thoroughly dried before storage to prevent mould and maintain freshness.
Overall, the key to successful mushroom freezing is to minimise moisture and air exposure, so choose a container that best suits these requirements and your storage preferences.
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How long do frozen mushrooms last?
The shelf life of frozen mushrooms depends on how they are prepared and stored. Mushrooms that have been cleaned, blanched, and frozen in resealable freezer bags with the air removed can last for up to 6 months. Some sources suggest that they can even last for 9 to 12 months.
However, it is important to note that freezing mushrooms may affect their quality and texture. They may become mushy when cooked, especially if frozen raw, as they absorb a lot of water. Therefore, it is recommended to cook them slightly before freezing, either by steaming, sautéing, or dry-sauteing to remove excess moisture. Frozen mushrooms are best suited for cooked dishes such as soups, casseroles, stews, or as a pizza topping. They can also be added to dishes like pasta, rice, or quinoa during the cooking process.
To ensure the longest shelf life and maintain the quality of frozen mushrooms, it is recommended to freeze them at the peak of their freshness. Additionally, blanching before freezing can help preserve the mushrooms by destroying enzymes that cause spoilage and inactivating common foodborne bacteria.
Overall, with proper preparation and storage, frozen mushrooms can last for several months and provide a convenient way to extend the shelf life of this versatile ingredient.
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Frequently asked questions
You can freeze mushrooms raw, but they may become soggy when cooked. It is recommended to steam or sauté them first to preserve their flavour and texture. To steam, boil water in a pot, add a vegetable steamer basket, and place the mushrooms inside. Cover and cook for 3-5 minutes. To sauté, cook the mushrooms in a skillet with a little oil for about 5 minutes.
Once the mushrooms are cooked, allow them to cool completely. Then, spread them out on a tray and freeze until solid. Finally, transfer the mushrooms to a resealable freezer bag, removing as much air as possible before sealing.
Frozen mushrooms can be kept for up to 6 months, although some sources suggest using them within 2-3 months for best results.
Frozen mushrooms are best cooked straight from frozen. They can be added to hot dishes such as stews, casseroles, pasta bakes, soups, and stir-fries.
