Michael Davis
Mushrooms are a versatile ingredient, but they don't always last long in the fridge. Freezing sliced mushrooms is a great way to preserve them and make them last longer, but it's important to note that this can affect their texture and quality. Mushrooms are best frozen fresh, and blanching them before freezing can help preserve their flavour and texture. To blanch, soak mushrooms in lemon water, steam or boil for a few minutes, then cool them in ice water. After draining and drying, flash-freeze them on a tray before transferring to a resealable bag or container. Frozen mushrooms can be used in recipes straight from the freezer or thawed in the fridge.
| Characteristics | Values |
|---|---|
| Best types of mushrooms to freeze | White, baby bella (cremini), sliced portobello, shiitake |
| Preparation | Mushrooms should be fresh, not slimy or showing signs of decay |
| Slice mushrooms, boil in water for 2 minutes (blanching), drain and rinse in cool water, blot dry with paper towel | |
| Flash freeze on a baking sheet lined with parchment paper for 1-2 hours | |
| Transfer to a resealable freezer bag or container, label with a "use by" date 3 months in the future | |
| Texture and flavor | Mushrooms become softer and more delicate after freezing, may release more liquid |
| Frozen mushrooms can be used directly in cooked dishes or thawed in the refrigerator for 12 hours | |
| Thawed mushrooms should be used within 1-2 days | |
| Alternative preservation method | Marinated mushrooms |
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What You'll Learn
Choose the right type of mushrooms
When choosing mushrooms to freeze, it is important to select fresh ones. Look for mushrooms that are locally grown at farmers' markets or wild-harvested mushrooms from supermarkets. Ensure they look and smell fresh, with a pleasant, musky odour, avoiding any with dark spots or a rotten smell.
The best types of mushrooms for freezing are white mushrooms, baby bella (cremini), shiitake, and sliced portobello mushrooms. Portobello mushrooms should be sliced before freezing as they do not preserve well when frozen whole due to texture changes. Similarly, shiitake mushrooms should have their stems removed before freezing.
You can freeze other varieties of mushrooms, but their delicate texture may make preservation difficult. It is not recommended to freeze wild mushrooms as they can be difficult to clean, and washing mushrooms before freezing can make them soggy and more susceptible to freezer burn.
To prepare mushrooms for freezing, slice them if they are larger than an inch across. You can then choose to steam blanch or sauté them before freezing to improve their texture and make them more versatile in the kitchen.
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Prepare the mushrooms
To prepare mushrooms for freezing, start by ensuring they are fresh. Mushrooms that are slimy or show signs of decay should not be frozen. Fresh mushrooms should have a firm texture and a pleasant earthy smell, with no mushy or dark spots.
Next, brush off any visible dirt from the mushrooms. If they are particularly dirty, you can wash them, but this can make them soggy and more prone to freezer burn. Instead, you could soak them in a mixture of water and lemon juice to prevent discolouration.
Now, you can trim the stems and slice the mushrooms to your desired thickness. If you plan to freeze shiitake mushrooms, remove the stems first.
At this point, you can choose to blanch the mushrooms. Bring a large pot of water to a boil, add the mushrooms, and blanch for 2 minutes. Drain the mushrooms in a colander and rinse them under cool water until they are warm to the touch. This process helps to preserve the mushrooms and improve their safety by inactivating Listeria and Salmonella.
Finally, blot the mushrooms dry with a paper towel. It is important that they are completely dry before freezing to prevent freezer burn.
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Blanching
To blanch sliced mushrooms, start by cleaning the mushrooms and trimming the ends of the stems. Then, cut them into uniform pieces, such as slices or quarters. Mushrooms that are larger than one inch across should be sliced or quartered, while smaller mushrooms can be left whole.
Before blanching, you can soak the mushrooms in a mixture of water and lemon juice to prevent discolouration. Use a ratio of 2 cups of water to 1 teaspoon of lemon juice, and soak the mushrooms for 5-10 minutes. Alternatively, you can add lemon juice or citric acid to the blanching water.
To blanch the sliced mushrooms, bring a pot of water to a boil. Place a steamer basket inside the pot, and add the mushrooms to the basket. Steam the mushrooms for 2-5 minutes, depending on their size. Smaller mushrooms will take less time to blanch than larger ones.
After blanching, immediately plunge the mushrooms into a bowl of ice water for the same amount of time they were steamed. This stops the cooking process and helps to preserve their texture and colour.
Once the mushrooms have cooled, drain them and arrange them on a kitchen paper-lined tray. Pat them dry, then lay them out on the 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 three months.
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Flash freezing
Freezing sliced mushrooms is a great way to preserve them and make them last longer. Here is a detailed, step-by-step guide on how to flash freeze sliced mushrooms:
Preparing the Mushrooms:
Start by selecting fresh mushrooms. Ensure they are firm, earthy-smelling, and free of any sliminess or signs of decay. If you're using shiitake mushrooms, remember to remove the stems first. Then, slice the mushrooms to your desired thickness.
Blanching:
Bring a large pot of water to a boil. You can also add lemon juice to the water to prevent discolouration. Once the water is boiling, carefully add the sliced mushrooms and blanch them for about 2 minutes. Blanching helps preserve the mushrooms and improves food safety by inactivating common foodborne bacteria such as Listeria and Salmonella.
Cooling and Drying:
After blanching, drain the mushrooms in a colander and rinse them under cool water until they are warm to the touch. This step also helps to rinse away any remaining dirt. Then, use a paper towel to blot the mushrooms dry. It is important to ensure they are dry before freezing to avoid sogginess and freezer burn.
Line a baking sheet or cookie sheet with parchment paper. Spread the sliced mushrooms in a single layer on the prepared sheet, making sure they are not touching each other. Place the sheet in the freezer for about 1 to 2 hours, or until the mushrooms are completely frozen.
Packing and Storing:
Once the mushrooms are frozen solid, use a spatula to lift them from the sheet. Transfer the mushrooms to a resealable freezer bag or an airtight container. Squeeze out as much air as possible from the bag before sealing to prevent freezer burn and extend the shelf life. Label the bag or container with a "use by" date. Frozen mushrooms are best used within 3 months for optimal quality, but they can be safely stored for up to a year.
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Storing in the freezer
Storing sliced mushrooms in the freezer is a great way to preserve them and make them last longer. However, freezing may affect their quality, and they will become softer and more delicate in texture once thawed. They may also release more liquid than fresh mushrooms, but this liquid can be used in recipes.
To store sliced mushrooms in the freezer, start by making sure the mushrooms are fresh, firm, and free of any slimy or decayed parts. Then, trim their stems and remove any visible dirt—either by brushing it off or washing the mushrooms and patting them dry with a paper towel. Next, you can choose to blanch the mushrooms by placing them in boiling water for about two minutes, steaming them for three to five minutes, or sautéing them in a pan for about seven minutes on each side. After cooking, place the mushrooms on a baking sheet lined with parchment paper and freeze for one to two hours. Finally, transfer the mushrooms to a resealable freezer bag or container, removing as much air as possible before sealing, and return them to the freezer. Mark the bag with a "use by" date three months in the future, as frozen mushrooms are best used within three months, and ideally within a year.
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Frequently asked questions
White, baby bella (cremini), or sliced portobello mushrooms are the best types of mushrooms to freeze. Other varieties can be frozen but their delicate texture makes them difficult to preserve.
First, make sure the mushrooms are fresh, firm, and free of any slimy or decayed parts. Then, brush off any visible dirt—washing mushrooms can make them soggy and more prone to freezer burn. Next, blanch the mushrooms by adding them to a pot of boiling water for 2 minutes. Drain the mushrooms in a colander and rinse them under cool water until warm. Blot the mushrooms dry with a paper towel. Finally, flash freeze the mushrooms by placing them on a baking sheet lined with parchment paper and freezing for 1-2 hours.
Once the mushrooms are frozen, transfer them to a resealable freezer bag or container. Squeeze out as much air as possible before sealing to prevent freezer burn.
Frozen mushrooms should be used within 3 months for the best quality, although they can technically be frozen for up to a year.
