John Miller
Portobello mushrooms are a versatile ingredient, adding an earthy richness to dishes. They are matured cremini mushrooms with extended tops and a dense, chewy texture. To preserve Portobello mushrooms, you can store them in the refrigerator, freeze them, or dry them. Refrigeration can preserve mushrooms for up to 10 days, while freezing and drying can extend their shelf life. Freezing Portobello mushrooms can be done by first cooking them through methods like steaming, blanching, or sautéing, and then placing them in a heavy-duty, resealable plastic bag. Drying mushrooms is another preservation method that intensifies their umami flavour and allows for easy reconstitution in soups, stews, sauces, or stir-fries.
| Characteristics | Values |
|---|---|
| Preservation method | Freezing, Refrigerating, Drying |
| Freezing method | Raw, sautéed, steamed, blanched |
| Refrigeration method | Paper bag, paper towels, plastic bag |
| Freezing time | 10 months (raw), 3-6 months (sautéed), 1 year (steamed, blanched) |
| Refrigeration time | 7-14 days |
| Preparation | Clean, trim stems, remove gills |
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What You'll Learn
Storing in the refrigerator
Portobello mushrooms are matured, cremini mushrooms with extended tops. They have a dense, chewy texture and a distinct meaty flavour. While they have a longer shelf life than more delicate varieties of mushrooms, they can still turn slimy when improperly stored.
If you want to store Portobello mushrooms in the refrigerator, it is best to avoid plastic containers, as these can trap moisture and speed up spoilage. Instead, place the mushrooms in a paper bag inside the refrigerator. This will allow any moisture to be absorbed, keeping the mushrooms fresh for up to 10 days. You can also wrap the mushrooms in a paper towel and place them in a bowl in the refrigerator.
To prepare the mushrooms for refrigeration, you should first clean them by brushing off any visible dirt and trimming the stems. You can also remove the gills on the underside of the mushrooms, as these will add a dark brown colour to your dish. It is important to avoid mushrooms with a musty or mouldy odour, as these may be past their prime. Fresh mushrooms should have a naturally woodsy, clean smell.
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Freezing cooked mushrooms
Portobello mushrooms are matured, cremini mushrooms with extended tops. They can be frozen as fresh mushrooms or cooked before freezing. Freezing fresh Portobello mushrooms will result in a change in texture, making them mushy when thawed.
Cooking mushrooms before freezing helps to eliminate some of the water content, which in turn helps to preserve the texture when defrosted. Portobello mushrooms can be cooked before freezing by steaming, blanching, or sautéing.
To steam the mushrooms, first soak them in a lemon juice and water solution to preserve their colour. Then, place them in a steamer basket or double boiler for 3-5 minutes, depending on whether they are chopped or left whole. After steaming, place the mushrooms in an ice bath to stop the cooking process, then pat them dry with paper towels.
To blanch the mushrooms, first trim the stem ends and remove the gills on the underside. Then, parboil or blanch them. As with steaming, follow the blanching with an ice bath and pat the mushrooms dry.
To sauté the mushrooms, heat them in a frying pan with a small amount of butter or oil over high heat. Cook for around five minutes, until they are fully cooked and most of the liquid has evaporated. Allow the mushrooms to cool completely before freezing.
Once the cooked mushrooms have been prepared and patted dry, place them in a heavy-duty, resealable plastic bag. Remove as much air as possible before sealing, and be sure to write the date on the bag. Lay the bag flat in the freezer.
When stored in the freezer, cooked Portobello mushrooms will last for 3-6 months.
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Freezing fresh mushrooms
Portobello mushrooms are matured cremini mushrooms with extended tops. They can be frozen as whole, fresh mushrooms or cooked before freezing. Freezing fresh mushrooms will result in a change in texture, and they will feel mushy when thawed.
To freeze fresh mushrooms, start by cleaning the mushrooms and removing any deep-seated dirt. Avoid mushrooms with a musty or moldy odour, and check their firmness, avoiding any that are bruised, soggy, or discoloured. Then, trim the stems and cut the mushrooms into slices or cubes. The slices should be no thicker than half an inch. Place the mushrooms on a parchment-lined baking sheet and freeze. Once frozen, transfer the mushrooms to a heavy-duty, resealable plastic bag. Remove as much air as possible before sealing, and label the bag with the date.
If you want to preserve the texture of the mushrooms, you can steam, blanch, or sauté them before freezing. Sautéing the mushrooms before freezing will reduce their shelf life compared to steaming or blanching them. To steam the mushrooms, place them in a steamer basket or double boiler for 3-5 minutes, depending on whether they are sliced or whole. After steaming, soak the mushrooms in a pot of ice water to stop the cooking process, and then pat them dry with paper towels. You can also preserve the colour of the mushrooms by soaking them in a lemon juice and water solution before steaming.
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Blanching before freezing
Portobello mushrooms are matured, cremini mushrooms with extended tops. They can be frozen raw or cooked, but blanching before freezing can help preserve their texture and increase their shelf life.
To blanch Portobello mushrooms, start by cleaning the mushrooms and removing any deep-seated dirt with a brush or by gently washing them. With a sharp knife, trim the stem ends and remove the gills on the underside of the mushrooms. You can then chop, slice, or leave the mushrooms whole, bearing in mind that freezing them whole may affect how they defrost. Cutting the mushrooms into similar-sized chunks will ensure even blanching.
Next, bring a pot of water to a boil and place a steamer basket inside. Add the mushrooms and let them steam for 3–5 minutes. The blanching time will depend on the size of the mushrooms, so smaller mushrooms will take less time to blanch than larger ones. After blanching, immediately place the mushrooms in a bath of ice water for the same amount of time that they were steamed. This will stop the cooking process.
Once the mushrooms have cooled, shake off any excess water and pat them dry with paper towels. Place the mushrooms in a heavy-duty, resealable plastic bag. Squeeze out as much air as possible before sealing the bag and placing it in the freezer. Be sure to label the bag with the date. Blanching Portobello mushrooms before freezing can help preserve their texture and increase their shelf life, which is typically up to a year.
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Drying mushrooms
Firstly, select fresh mushrooms with no black spots or mould. Clean the mushrooms with a kitchen towel or a gentle brush. Avoid using water, but if there is stubborn dirt, use a damp kitchen towel.
Next, decide whether to dry the mushrooms whole or sliced. If you slice them, they should be around 1/8" or 1cm in thickness. Place the mushrooms on the dehydrator tray or a parchment-lined baking tray for the oven. Leave a little space between each mushroom to allow for air circulation. Blot the mushrooms with a paper towel to remove excess water and avoid steaming in the oven.
If using an oven, set the temperature to around 130ºF/54ºC. Dry the mushrooms for 4-8 hours, flipping them over every 1-2 hours. If your oven temperature cannot be set below 140ºF/60ºC, prop the door open with a heat-proof utensil to reduce the temperature and increase airflow. If the temperature is too high, the mushrooms may case harden, making it difficult for the moisture to escape.
If using a dehydrator, set the temperature to 145ºF and place the mushrooms on the trays evenly. Dry for 4-6 hours or until the desired texture is reached.
Once the mushrooms are dry, they should snap rather than bend. If they are not completely dry, return them to the oven or dehydrator until they are. Store dried mushrooms in a high-speed blender or food processor and blend into a fine powder. Store in an airtight container at room temperature.
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Frequently asked questions
Portobello mushrooms can last in the fridge for up to 10 days.
You can store portobello mushrooms in the freezer by first steaming, blanching, or sautéing them. Then, soak them in a pot of ice water to stop the cooking process. After this, shake off the excess water and pat them dry with paper towels. Place the mushrooms in a heavy-duty, resealable plastic bag, removing as much air as possible before sealing. Write the date on the bag before placing it flat in the freezer.
The best way to store portobello mushrooms is to place them in a paper bag inside the refrigerator.
