Michael Davis
Freezing wild mushrooms is a great way to reduce food waste and ensure you always have some on hand. However, freezing them raw can lead to a soggy, unpleasant texture once cooked, as mushrooms are full of water, which expands when frozen. To avoid this, it's best to cook your mushrooms before freezing. You can do this by sautéing them in a pan with a small amount of butter or oil over high heat for about five minutes, or steaming them after soaking in a solution of lemon juice or citric acid and water to minimise discolouration. Once cooled, spread the mushrooms on a tray and flash freeze them before transferring to a resealable freezer bag, squeezing out as much air as possible to prevent freezer burn. Frozen mushrooms will keep for up to nine months and can be added straight from the freezer to stews, casseroles, pasta bakes and stir-fries.
| Characteristics | Values |
|---|---|
| Freezing Method | Vacuum sealing, flash freezing, steaming, sautéing |
| Container | Freezer-safe bags, containers, vacuum bags |
| Preparation | Clean, trim, slice, cook |
| Timing | Freeze at peak freshness, use within 3-9 months |
| Texture | Mushrooms become softer, soggier, darker |
| Taste | Cooking before freezing improves taste |
| Other | Avoid stacking items on top, keep away from strong smells, use frozen mushrooms in cooked dishes |
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What You'll Learn
Preparing the mushrooms: clean, trim and slice
Preparing wild mushrooms for freezing is a simple process, but it does require a few steps to ensure the best results. Firstly, choose mushrooms that are fresh and avoid any that are dry, shrivelled, discoloured, mouldy, or give off an unpleasant odour. These signs indicate that the mushrooms are past their prime and may not freeze well.
To clean the mushrooms, you can use a damp paper towel to gently wipe them, removing any dirt or debris. Alternatively, you can use a pastry brush or a mushroom brush to gently brush away any dirt. If the mushrooms are particularly dirty, you can quickly rinse them with cold water, but be sure to dry them thoroughly afterwards, as mushrooms absorb moisture easily.
Once the mushrooms are clean and dry, it's time to trim them. Use a small knife to cut off any woody or dried-out parts of the stems. You may also choose to remove the entire stem, especially for certain types of mushrooms like chanterelles, shiitake, or portobello mushrooms.
After cleaning and trimming, the next step is slicing. Smaller mushrooms can be left whole, but larger mushrooms should be sliced or quartered. Aim for uniform pieces, so they cook evenly. Mushrooms that are more than one inch across should be sliced or cut into similar-sized pieces. This ensures even cooking and freezing.
By following these steps, you'll have clean, trimmed, and sliced wild mushrooms ready for the next step in the freezing process. Remember to work with fresh mushrooms and dry them thoroughly if you rinse them to prevent sogginess during freezing and storage.
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Cooking methods: sautéing, steaming, or breading
Sautéing, steaming, and breading are all methods that can be used to prepare wild mushrooms for freezing.
Sautéing
To sauté mushrooms, start by cleaning and slicing fresh mushrooms. Use a damp paper towel to wipe off visible dirt, or gently brush away dirt with a mushroom brush. You can also give them a quick rinse with water, but be sure to dry them thoroughly as mushrooms absorb moisture like tiny sponges. Next, trim any woody parts from the stems and cut larger mushrooms into uniform pieces; smaller mushrooms can be left whole. Heat a large skillet or pan to medium-high heat and add a small amount of butter, olive oil, or neutral oil. Add the mushrooms and cook until they are fork-tender and the pan is mostly dry. The mushrooms will release moisture, which will then evaporate. Allow the mushrooms to cool completely, then place them in a freezer bag, vacuum-sealed bag, or ice cube tray, removing as much air as possible. Store the mushrooms in the freezer for up to six months.
Steaming
To steam mushrooms, start with fresh, cleaned, and trimmed mushrooms, cut into uniform pieces. Soak the mushrooms in a bowl with a couple of cups of water and a teaspoon of lemon juice. Bring a pot of water to a boil, add the mushrooms to a steamer basket, and steam for 3-5 minutes until cooked. Strain the mushrooms and allow them to cool completely. You can flash freeze them by spreading them onto a parchment paper-lined cookie sheet and placing them in the freezer for about an hour until frozen. Then, transfer the mushrooms to freezer-safe bags or containers, removing as much air as possible. Store the mushrooms in the freezer for up to nine months.
Breading
While the previous methods mentioned involve freezing cooked mushrooms, breading typically involves freezing raw mushrooms. To prepare wild mushrooms for breading and freezing, you can create a French preparation called duxelles. Finely chop the mushrooms and sauté them with butter, shallots or garlic, and herbs until browned. Spoon the mixture into ice cube trays and cover them with oil. Freeze the trays until the mushroom cubes are frozen, then pop them out and store them in a resealable freezer bag. The oil creates an airtight seal, reducing the damaging effects of freezing. Use within six months. When cooking with the frozen duxelles, simply drop the cubes into a small bowl to defrost, then strain out the mushrooms.
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Flash freezing: using a tray and cookie sheet
Flash freezing is a great way to preserve wild mushrooms. This method is especially useful if you want to use the frozen mushrooms a few at a time.
First, you need to clean the mushrooms with a damp paper towel to remove any dirt. You can also brush them with a pastry brush or give them a quick rinse with water, but make sure to dry them thoroughly. Mushrooms absorb moisture easily, so it's important to ensure they are dry before freezing. Trim off any woody parts from the stems and then cut the mushrooms into uniform pieces. Smaller mushrooms can be left whole, but larger mushrooms should be sliced or quartered.
Next, cook the mushrooms by sautéing or steaming them. To sauté the mushrooms, heat a small amount of butter or oil in a pan over medium to high heat. Cook the mushrooms until they are tender and most of the liquid has evaporated. To steam the mushrooms, soak them in a solution of lemon juice or citric acid and water to minimise discolouration. Then, place the mushrooms in a steamer basket and steam for 2-5 minutes. Immediately plunge the steamed mushrooms into a bowl of ice water for the same amount of time and then drain and pat them dry.
Once the mushrooms are cooked and completely dry, spread them out in a single layer on a cookie sheet lined with parchment paper. Place the cookie sheet in the freezer for about an hour, or until the mushrooms are frozen solid. Finally, transfer the frozen mushrooms to a freezer-safe bag or container, removing as much air as possible before sealing. Label the bag or container and store it in the freezer for up to nine months.
By flash freezing wild mushrooms, you can easily preserve them for future use and enjoy their flavour and texture in your favourite dishes.
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Vacuum sealing: removing air and preventing freezer burn
Vacuum sealing is a great way to preserve wild mushrooms for the long term. This method is especially useful for foragers who want to make the most of their harvest. It involves removing air from the packaging, which helps prevent freezer burn and extends the shelf life of the mushrooms.
To begin the process of vacuum sealing, you should first cook the mushrooms. Cooking helps to remove excess moisture, which can lead to sogginess and an unpleasant texture after freezing. Sweating the mushrooms in butter, lard, or oil with a pinch of salt is an effective way to cook them before freezing. This step also enhances their flavour.
After cooking, it is essential to let the mushrooms cool completely. Flash freezing is the next step. Spread the cooled mushrooms on a baking sheet or tray lined with parchment paper and place them in the freezer for about an hour, or until they are frozen solid.
Once the mushrooms are frozen, transfer them to vacuum bags or vacuum-sealed containers. Remove as much air as possible from the packaging before sealing. This step is crucial, as it helps prevent freezer burn and maintains the quality of the mushrooms. Label the bags or containers with the date and return them to the freezer.
Vacuum-sealed wild mushrooms can last for several months in the freezer. When ready to use, cook the mushrooms directly from frozen in dishes like stews, casseroles, pasta, or stir-fries. Vacuum sealing is an excellent method to preserve the flavour and texture of wild mushrooms while also minimising food waste.
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Storage and use: best practices for maintaining freshness
Preparing the mushrooms
It is best to freeze wild mushrooms when they are at the peak of their freshness. Choose mushrooms that look and smell fresh, avoiding any that are dry, shrivelled, darkened, mouldy, or give off an unpleasant odour. Before freezing, wipe the mushrooms with a damp paper towel, brush them with a pastry brush, or give them a quick rinse with water, ensuring that they are dried thoroughly. Trim any woody parts from the stem and then cut larger mushrooms into uniform pieces; smaller mushrooms can be left whole.
Cooking the mushrooms
Mushrooms can be frozen raw, but they will become soggy when cooked due to absorbing water during the freezing process. Therefore, it is recommended to cook the mushrooms slightly before freezing. This can be done by sautéing or steaming them. To sauté the mushrooms, heat a small amount of butter or oil in a pan over medium to high heat and cook until they are tender and most of the liquid has evaporated. To steam the mushrooms, soak them in a solution of lemon juice or citric acid and water to minimise discolouration, then steam according to the recommended times.
Freezing the mushrooms
Once the mushrooms have cooled completely, spread them out on a cookie sheet or tray lined with parchment paper and flash-freeze them until they are solid. Pile the frozen mushrooms into a freezer bag or container, removing as much air as possible before sealing to prevent freezer burn. Label the bag or container with the date and return them to the freezer.
Using the frozen mushrooms
Frozen mushrooms can be added directly to dishes such as stews, casseroles, pasta bakes, and stir-fries, without the need for thawing. They can also be thawed overnight in the refrigerator before use. Frozen mushrooms should be used within three to nine months and are best cooked straight from frozen.
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Frequently asked questions
Yes, freezing is a great way to preserve wild mushrooms.
Clean the mushrooms with a damp cloth or brush to remove dirt. Trim the stems and cut them into equal-sized pieces. Smaller mushrooms can be left whole.
Cooking wild mushrooms before freezing is recommended as it removes moisture and helps retain texture and flavour. Mushrooms can be sautéed or steamed before freezing.
Spread the cooked mushrooms on a baking sheet and freeze until solid. Then, transfer them to a freezer bag or container, removing as much air as possible to prevent freezer burn.
Frozen mushrooms are best used within 3 to 9 months. They should be cooked directly from frozen and added to hot recipes.
