Laura Smith
Mushrooms are a versatile ingredient that can be used in a variety of dishes, but they can be tricky to store due to their high water content. Freezing mushrooms is a great way to extend their shelf life and reduce food waste. However, it's important to follow certain steps to ensure they retain their flavour and texture. This includes cleaning and preparing the mushrooms, cooking or steaming them, flash-freezing, and then transferring them to airtight containers or bags. By freezing mushrooms properly, you can enjoy their savoury flavour and meaty texture in your favourite recipes for months to come.
| Characteristics | Values |
|---|---|
| Why freeze mushrooms? | To reduce food waste and preserve nutrients. |
| When to freeze mushrooms | Before any signs of decay, when at the peak of their freshness. |
| How to prepare mushrooms for freezing | Clean, trim, slice, steam/sauté, cool, flash-freeze, then transfer to freezer bags/containers. |
| Freezing time | 1-2 hours or until frozen solid. |
| Storage time | 3-12 months, depending on the source. |
| How to use frozen mushrooms | Add to hot recipes without thawing or thaw overnight in the fridge. |
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What You'll Learn
Preparing the mushrooms: Clean, trim and slice them
Preparing mushrooms for freezing is a simple process. First, clean them to remove any dirt. You can do this by wiping them with a damp paper towel, brushing them with a pastry brush, or giving them a quick rinse with water. Just be sure to dry them thoroughly afterward, as mushrooms absorb moisture easily.
Next, trim the stems by cutting off any dried-out or woody parts. If you plan to freeze the mushrooms whole, this step is especially important to ensure that no unpleasant parts of the mushroom affect the overall flavor during storage.
Finally, slice the mushrooms into uniform pieces. Smaller mushrooms can be left whole, but larger ones should be cut into quarters or slices. This step ensures that the mushrooms cook or freeze evenly. If you're freezing an exact amount for a specific recipe, you can skip this step and freeze the mushrooms whole.
It's important to note that mushrooms should be cooked before freezing for the best texture and flavor. Freezing raw mushrooms can lead to a mushy, unpleasant consistency due to their high water content. However, if you plan to use them in hot dishes like blended soups or casseroles, freezing them raw is an option.
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Cooking the mushrooms: Steam or sauté
Cooking mushrooms before freezing them improves their texture and flavour. Mushrooms are full of water, and cooking them beforehand removes some of that moisture, preventing them from becoming soggy or mushy.
Sautéing Mushrooms
To sauté mushrooms, cut them into uniform pieces. You can slice them, quarter them, or cut them into one-inch batons or half-inch cubes. Smaller mushrooms can be left whole. Heat a small amount of neutral oil or butter in a skillet or frying pan over medium to high heat. Add the mushrooms and cook for about five minutes, stirring often, until they are fork-tender and the pan is mostly dry. The mushrooms will release moisture into the pan, and this will evaporate as the mushrooms cook. Allow the mushrooms to cool completely before freezing.
Steaming Mushrooms
To steam mushrooms, start by slicing them into uniform pieces, or leave small mushrooms whole. Place a vegetable steamer basket over a pot of boiling water, add the mushrooms, cover, and cook for three to five minutes. You can also steam them without a basket by bringing an inch of water to a boil in a pot, adding the mushrooms, covering, and cooking for the same amount of time. To minimise discolouration, you can soak the mushrooms in a solution of one teaspoon of lemon juice or 1.5 teaspoons of citric acid to two cups or one pint of water for five to ten minutes before steaming. After cooking, transfer the mushrooms to an ice bath for a couple of minutes, then strain and pat them dry. Allow the mushrooms to cool completely before freezing.
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Flash freezing: Use a tray and parchment paper
Flash freezing is a great way to freeze individual pieces of food. This method is especially useful if you want to use the frozen mushrooms a few at a time.
First, you'll need to clean the mushrooms to remove any dirt. You can do this by wiping them with a damp paper towel, brushing them with a pastry brush, or giving them a quick rinse with water. Be sure to dry them thoroughly. Mushrooms are like tiny sponges and absorb moisture easily.
Next, trim any woody parts from the stem and then cut larger mushrooms into uniform pieces. Smaller mushrooms can be left whole. If you're freezing an exact amount for a recipe, you can skip the next step and go straight to flash freezing.
To flash freeze, spread the mushrooms out in a single layer on a parchment paper-lined baking sheet. Place the sheet in the freezer for about an hour, or until the mushrooms feel hard and frozen. Then, use a spatula to lift the mushrooms from the sheet and transfer them to freezer-safe bags or containers. Remove as much air as possible from the bags or containers before sealing and labelling them.
Frozen mushrooms can last for up to nine months in the freezer, but it's best to use them within six months. They should always be used in cooked dishes and not eaten raw, even if they were only steamed or frozen raw. Freezing changes the structure and texture of mushrooms, so they won't be pleasant to eat raw.
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Packing the mushrooms: Use freezer bags or containers
Packing mushrooms for the freezer requires a few simple steps. First, you'll need to choose your container. Freezer bags are a popular choice, but you can also use freezer-safe containers. If you opt for bags, it's best to use zip-top or Stasher bags, which can be labelled or written on directly with a dry-erase marker.
Once you've selected your container, it's time to prepare the mushrooms for freezing. Whether you choose to steam, sauté, or blanch your mushrooms before freezing is up to you, but this step is essential for removing excess moisture, which can lead to sogginess during storage. After cooking, spread the mushrooms onto a parchment paper-lined baking sheet and place them in the freezer for about an hour, or until they are frozen solid.
Now, you're ready to pack your mushrooms into their containers. If using bags, pile the frozen mushrooms into the bag, removing as much air as possible before sealing. This step is crucial, as it helps prevent freezer burn and ensures your mushrooms stay fresh. Label your containers with the date and return them to the freezer.
Properly packed, your frozen mushrooms will last for up to nine months and can be used in a variety of cooked dishes, adding a savoury flavour and meaty texture to your recipes.
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Using the mushrooms: Add to hot dishes without thawing
Frozen mushrooms can be added directly to hot recipes without thawing. They can be stirred into soups, risottos, casseroles, pasta dishes, stews, pasta bakes, and stir-fries. They can also be blended into soups.
Frozen mushrooms are easy to chop, so you can cut them into smaller or different pieces for a certain dish. They can also be added to dishes without defrosting if you need to cut them into smaller pieces.
Frozen mushrooms are best served cooked. They should be cooked before freezing, as cooking them removes some of the moisture, resulting in better mushrooms. Mushrooms have a high water content, and freezing them raw can make them soggy, mushy, and unpleasant.
Frozen mushrooms can be cooked straight from frozen and added to hot dishes.
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Frequently asked questions
Frozen mushrooms can be kept for up to nine months, although some sources suggest they should be used within six months.
It is better to cook mushrooms before freezing as this removes some of their moisture, resulting in a nicer texture. Mushrooms can be cooked by steaming or sautéing before freezing.
First, wash the mushrooms and trim off the stems and any woody parts. Then, slice the mushrooms into equal-sized pieces. Next, steam or sauté the mushrooms before allowing them to cool. Finally, spread the mushrooms on a parchment-lined baking sheet and place them in the freezer for around an hour. Once frozen, transfer the mushrooms to a freezer bag, removing as much air as possible before sealing.
