Michael Davis
Freezing sautéed mushrooms is a great way to save time and money, and it helps to prevent food waste. Sautéing mushrooms before freezing them adds a delicious flavour to dishes and prevents them from becoming slimy or rubbery when thawed. To freeze sautéed mushrooms, first cook them in a pan with butter or olive oil, without stirring, until browned. Then, remove them from the heat and leave them to cool completely on a paper towel-lined surface. Once cooled, place the mushrooms in a freezer bag, flatten them into an even layer, and remove as much air from the bag as possible before sealing. Label the bag with the date, and freeze for up to six months. When you're ready to use the mushrooms, simply thaw them and add them to your favourite cooked dishes, such as soups, gravies, pasta sauces, or pizzas.
| Characteristics | Values |
|---|---|
| Benefits | Save money, prevent food waste, save time, add flavour |
| Storage | Zip-top freezer bag, vacuum-sealed bag, plastic wrap, plastic/glass freezer container |
| Storage Time | Up to 6 months |
| Thawing | In the refrigerator overnight, on the counter at room temperature for 1-2 hours |
| Uses | Soups, gravies, pasta sauce, pizza, omelettes, burgers, rice, stir-fries, pasta sauces |
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What You'll Learn
- Sauteing mushrooms: Heat olive oil in a skillet, add mushrooms, and cook until liquid cooks off
- Cooling: Spread mushrooms out on a plate or baking sheet to cool
- Portioning: Use a measuring cup to create 1/2-cup portions of mushrooms
- Packaging: Wrap portions in plastic wrap, then place in a freezer bag
- Storing: Label and date the bag, then freeze for up to six months
Sauteing mushrooms: Heat olive oil in a skillet, add mushrooms, and cook until liquid cooks off
Sautéing mushrooms is a great way to prepare them for freezing, as it helps to retain their flavour. Here is a step-by-step guide to sautéing mushrooms and then freezing them:
Sautéing Mushrooms:
- Heat olive oil in a large skillet over medium to medium-high heat. A wider skillet is preferable, as it allows you to add more mushrooms without layering them, which can cause steaming instead of sautéing. You can also use avocado oil, grapeseed oil, or a mixture of olive oil and butter for added flavour.
- Add the mushrooms in a single layer. If your skillet is small, cook the mushrooms in batches.
- Cook the mushrooms without stirring for 3 to 5 minutes, or until they are golden brown on one side. This browning adds flavour to the mushrooms.
- Stir the mushrooms and spread them back into a single layer.
- Cook for an additional 3 to 5 minutes, or until the mushrooms are mostly golden brown on all sides.
- Season with salt and pepper, if desired. It is recommended to add salt after the mushrooms have browned, as salt draws moisture from the mushrooms, affecting their browning.
- For lemon garlic mushrooms, add butter, garlic, thyme, and lemon zest. Cook for about 2 minutes, or until the garlic is fragrant and the butter is absorbed.
- Remove the skillet from the heat and stir in lemon juice, if desired.
Freezing Sautéed Mushrooms:
- Spread the sautéed mushrooms on a plate, baking sheet, or paper towel-lined surface to cool completely.
- Once cooled, portion the mushrooms into 1/2-cup portions using a measuring cup.
- Place each portion in the centre of a piece of plastic wrap and flatten into an even layer. Wrap tightly.
- Insert the wrapped mushroom portions into a Ziploc-type freezer bag or vacuum-sealed bag. Press out as much air as possible and seal the bag.
- Label and date the bag. Freeze the mushrooms for up to 6 months.
- To thaw, place the frozen packet in the refrigerator overnight or thaw on the counter at room temperature for 1-2 hours.
By following these steps, you can enjoy the convenience of having pre-cooked mushrooms on hand, ready to be added to your favourite dishes!
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Cooling: Spread mushrooms out on a plate or baking sheet to cool
After sautéing your mushrooms, it is important to let them cool completely before placing them in the freezer. By spreading them out on a plate or baking sheet, you allow them to cool evenly and quickly. This is an essential step because placing hot mushrooms directly into the freezer can affect their texture and taste.
Using a plate or a baking sheet gives the mushrooms ample space to cool down, which is crucial as it helps prevent them from becoming soggy or slimy. The larger surface area of a plate or baking sheet encourages faster cooling by exposing more of the mushrooms to the open air. This method also helps to prevent overcrowding, ensuring that the mushrooms cool uniformly.
Additionally, placing the plate or baking sheet in a well-ventilated area can further expedite the cooling process. It is recommended to avoid enclosed spaces or areas with limited airflow, as these conditions could slow down the cooling process and create an environment conducive to bacterial growth.
Another benefit of spreading the mushrooms out on a plate or baking sheet is ease of access. Once the mushrooms are cool, you can easily transfer them to freezer bags or containers without having to manipulate or handle them extensively. This reduces the risk of contamination and maintains the quality of the mushrooms.
By following this cooling method, you ensure that your sautéed mushrooms are properly and efficiently prepared for freezing, maintaining their freshness, flavour, and texture.
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Portioning: Use a measuring cup to create 1/2-cup portions of mushrooms
Portioning your mushrooms is a crucial step in the process of freezing sautéed mushrooms. Here's a detailed guide to help you create 1/2-cup portions:
Start by gathering your cooled, sautéed mushrooms. It's important to ensure that they have cooled completely before portioning. You can spread them out on a plate, a baking sheet, or a wire rack lined with paper towels to speed up the cooling process. Mushrooms have a high water content, and during the sautéing process, they release a lot of liquid. Therefore, allowing them to cool completely ensures that any remaining liquid evaporates or is absorbed.
Once your mushrooms are cooled, grab a measuring cup. Use the measuring cup to create 1/2-cup portions of the mushrooms. These portions will be added to individual packets, so it's important to keep them consistent. You can adjust the portion size according to your preferences or the requirements of your recipes.
As you measure out each 1/2-cup portion, place the mushrooms in the centre of a piece of plastic wrap. It's recommended to create a mound of mushrooms in the centre. This technique helps ensure that you have enough mushrooms for a generous portion.
After placing the mushrooms on the plastic wrap, flatten them into an even layer. This step is important because it facilitates faster thawing later on. You want the layer of mushrooms to be thin and uniform.
Repeat this process until you have portioned all your sautéed mushrooms. This method ensures that you have pre-measured, pre-cooked packets of mushrooms ready for freezing. Not only does it make your life easier when it's time to cook, but it also helps prevent food waste by allowing you to grab exactly what you need from the freezer.
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Packaging: Wrap portions in plastic wrap, then place in a freezer bag
To package your sautéed mushrooms for freezing, start by placing them in portions on a piece of plastic wrap. Use a measuring cup to create 1/2-cup portions, mounding the mushrooms in the centre of the plastic wrap. Flatten the mushrooms into an even, thin layer, and then wrap them tightly. This thin, even layer will make it easier to thaw the mushrooms later. Repeat this process until all your mushrooms are wrapped.
Next, place your wrapped mushroom portions into a freezer bag. A quart-size Ziploc bag will typically fit around four 1/2-cup portions. Press out as much air as possible as you seal the bag. You can also use a vacuum-sealed bag for this step. Label and date the bag, including portion amounts, and freeze for up to six months.
When you're ready to use your frozen mushrooms, you can thaw them by placing the packet in the refrigerator overnight or leaving it at room temperature for one to two hours. It is normal for the mushrooms to release liquid as they thaw. You can add the thawed mushrooms to any recipe that calls for cooked mushrooms, such as pizza, omelettes, burgers, rice, stir-fries, soups, and pasta sauces.
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Storing: Label and date the bag, then freeze for up to six months
Once your mushrooms are cooked and cooled, it's time to store them in the freezer. Using a marker, label the bag with the date and portion amounts. If you're using a Ziploc-style freezer bag, create portions of around 1/2 a cup of mushrooms, wrapped in plastic wrap and flattened into an even layer. This will help with thawing later. Place four portions in a quart-sized bag, pressing out as much air as possible before sealing. You can also use a vacuum-sealed bag or a plastic/glass freezer container.
Your mushrooms will keep in the freezer for up to six months. When you're ready to use them, you can thaw them slightly on the counter at room temperature for one to two hours, or overnight in the refrigerator. You can also use them straight from the freezer and add them directly to hot pans for soups, gravies, and pasta sauces.
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