Emma Wilson
Mushrooms are a versatile ingredient, but they are highly perishable. Freezing is a good way to preserve them and reduce waste. While fresh mushrooms are always preferable, freezing them means you can take advantage of sales and always have them on hand. Freezing mushrooms is simple, but there are some important steps to follow to ensure they retain their flavour and texture. It's also important to know how to defrost them properly to avoid any food safety issues.
| Characteristics | Values |
|---|---|
| Benefits of freezing mushrooms | Reducing waste, cost savings, convenience, similar nutrients |
| Containers | No larger than 1-cup size, freezer bags, freezer-safe containers |
| Freezing methods | Freeze raw, freeze cooked, freeze steamed |
| Mushroom types | Grocery store button mushrooms, shiitakes, creminis, portobellos, hen of the woods, maitake, oyster, chicken of the woods, tooth mushrooms |
| Preparation | Wash, trim ends, cut into uniform pieces, dry, sauté, steam |
| Storage time | Up to six months, use within a year |
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What You'll Learn
Choose the right mushrooms
When it comes to choosing the right mushrooms to freeze, it's important to select those that are fresh and of good quality. Mushrooms that are dry, shrivelled, darkened, mouldy, or have bad spots or an unpleasant odour should be avoided. Opt for mushrooms that look and smell fresh, with a firm texture.
While almost all varieties of mushrooms can be frozen, some popular types that freeze particularly well and maintain a good texture upon thawing include button, cremini, and portobello mushrooms. These mushrooms are widely available and tend to have a longer shelf life compared to more exotic varieties.
It's also important to consider the size of the mushrooms. Smaller mushrooms, less than one inch in diameter, can be left whole, while larger mushrooms should be sliced or quartered to ensure even cooking and freezing. This uniformity in size will help ensure that the mushrooms freeze and thaw consistently.
Before freezing, it's crucial to clean the mushrooms gently. Avoid soaking them in water, as they absorb moisture, which can lead to a mushy texture when frozen and thawed. Instead, use a damp cloth or soft brush to remove any visible dirt or debris. You can also trim the ends of the stems to remove any woody parts.
By choosing fresh, high-quality mushrooms, selecting suitable varieties, considering their size, and properly cleaning and preparing them, you can ensure that your frozen mushrooms retain their flavour, texture, and nutritional value as much as possible.
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Prepare the mushrooms
To prepare mushrooms for freezing, select mushrooms that are fresh, dry, and free from any dark spots, shrinkage, or unpleasant odours. Give them a wash in cold water to remove any dirt and debris, and trim off the ends of the stems.
Depending on the type of mushroom, you can choose to freeze them raw or cooked. Wild mushrooms, such as oyster, chicken of the woods, and tooth mushrooms, are best cooked before freezing. Cultivated mushrooms like button mushrooms, creminis, and portobellos can be frozen raw or cooked. If you choose to freeze them raw, cut the mushrooms into uniform pieces, less than 1/2-inch thick, to ensure they cook evenly. Leave small mushrooms whole if they are less than one inch in diameter. Spread the mushroom pieces in a single layer on a cookie sheet or large plate, ensuring they don't overlap. Freeze for about 2 hours, then transfer the frozen mushrooms to freezer containers or bags.
If you choose to cook the mushrooms before freezing, you can sauté or steam them. To sauté, heat a small amount of butter or oil in a skillet over medium-low heat and cook the mushrooms for about 5 minutes, or until they are fully cooked and most of the liquid has evaporated. To steam, soak the mushrooms in a solution of one teaspoon of lemon juice or 1 1/2 teaspoons of citric acid to one pint of water for five minutes, then follow the recommended steaming times for your mushroom type. Allow the cooked mushrooms to cool to room temperature, then spread them on a cookie sheet and flash-freeze them. Once frozen, pack the mushrooms into freezer-safe containers or bags, leaving a half-inch of headspace for expansion.
By preparing and freezing your mushrooms properly, you can extend their shelf life and enjoy their tasty, nutritious benefits whenever you want.
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Cook the mushrooms
Cooking mushrooms before freezing them is a good idea, as it removes some of their moisture, preventing them from becoming soggy and mushy. Mushrooms are like tiny sponges and absorb a lot of water, so cooking them beforehand helps to achieve better flavour and texture.
There are two main ways to cook mushrooms before freezing: sautéing and steaming. To sauté mushrooms, heat a small amount of butter or neutral oil in a pan over medium heat. Add the mushrooms and cook for about 2-5 minutes, stirring often, until they are soft and tender. The mushrooms will release moisture into the pan, and you should continue cooking until the pan is mostly dry. Allow the mushrooms to cool completely before freezing.
To steam mushrooms, start by soaking them in a bowl with a couple of cups of water and a teaspoon of lemon juice or citric acid. This helps to minimise the darkening effect of steaming. Then, bring an inch of water to a boil in a pot. Place a vegetable steamer basket in the pot, add the mushrooms, cover, and steam for 3 to 5 minutes until cooked. Allow the mushrooms to cool completely before freezing.
You can also cook mushrooms in the microwave, although specific instructions for this method are not provided in the sources.
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Store the mushrooms
Storing mushrooms can be tricky because of their high water content. If stored incorrectly, they can become slimy and spoil quickly. Here are some tips to help you store fresh mushrooms properly:
Choose the Right Container
Avoid storing mushrooms in plastic containers or bags. Plastic traps moisture, causing mushrooms to spoil faster. Instead, use a porous container that promotes air circulation. Paper bags are a good option as they absorb moisture released by the mushrooms. You can also use a net bag, like the kind onions are often packaged in, and hang it from a hook or nail. If you use a paper bag, fold over the top to prevent the mushrooms from drying out.
Use Paper Towels
Line the bottom of the bag or container with paper towels to absorb excess moisture. You can also wrap each mushroom loosely in a paper towel before placing it in the bag. Replace the paper towels every few days to prevent slime from forming.
Store in the Refrigerator
The best place to store fresh mushrooms is in the refrigerator. Keep them in the main section of the fridge, not in the crisper drawer or on the door, as these areas tend to be too moist. Place the mushrooms towards the back of the shelf, where it's colder, and set the refrigerator temperature to 32-40°F with low humidity.
Avoid Strong Scents
Mushrooms absorb odours, so avoid storing them near strong-smelling foods. Keep different varieties of mushrooms separately to prevent flavour transfer.
Consume Within a Week
Fresh, whole mushrooms stored in the refrigerator will typically last for about a week. Sliced mushrooms should be consumed within three days. If you can't use them within this time frame, consider freezing or drying them.
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Use the mushrooms
Thawed mushrooms can be used in a variety of dishes, including stir-fries, soups, sauces, burgers, casseroles, quiches, and omelets. Here are some tips on how to use your thawed mushrooms:
Stir-fries
When using thawed mushrooms in a stir-fry, treat them as dried mushrooms and soak them in water or your prepared cooking sauce to rehydrate them. Avoid using hot water, as it can partially cook the mushrooms and affect their taste and texture. The solution used for rehydration can also be added to your stir-fry for extra flavour.
Soups
Thawed mushrooms can be added directly to warm broth for soup. Their water content will enhance the flavour of broth-based or creamy soups. Popular soup options include mushroom barley soup, wild rice soup, and beef stew.
Sauces
Mushrooms can be added to sauces, but be mindful that they will have a softer texture. Thawed mushrooms can be added directly to hot sauces, and their water content will add to the sauce.
Burgers and Blended Meals
Thawed mushrooms can be diced and mixed with ground meat for juicy blended burgers. Their moisture will help keep the meat mixture moist during cooking.
Casseroles, Quiches, and Omelets
For dishes that require a softer mushroom texture, such as casseroles, quiches, and omelets, it is recommended to thaw the mushrooms before adding them to the dish. You can thaw them quickly in the microwave in 30-second intervals or in the refrigerator overnight.
Other Uses
In addition to the above suggestions, thawed mushrooms can be used as toppings for pizza, salads, or quesadillas. They can also be marinated or dehydrated and turned into mushroom powder for use in smoothies, lattes, or yogurt.
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Frequently asked questions
It is recommended to unfreeze mushrooms overnight in the fridge or by tossing them straight into the pan.
Mushrooms can last up to six months in the freezer if they are correctly prepared and stored.
Yes, it is recommended to wash mushrooms before freezing them to get rid of any dirt and debris. However, some people prefer to simply brush or wipe them off to prevent sogginess and freezer burn.
