Emma Wilson
Mushrooms are a highly perishable food item with a short shelf life. Freezing is a great way to extend their lifespan and reduce food waste. While freezing does not affect the calorie, fibre, or mineral content of mushrooms, it can reduce the content of some vitamins. It can also negatively affect their texture and flavour, making them mushy when thawed. However, there are several preparation methods to help mushrooms maintain their freshness, texture, and nutrients, such as steam blanching and sautéing.
| Characteristics | Values |
|---|---|
| Freezing Mushrooms | Helpful technique to extend the time before use and reduce food waste |
| Freezing Mushrooms Affects | Calories, fiber, mineral content, water-soluble vitamins, texture, and flavor |
| Freezing Mushrooms Preparation | Clean, blanche, and freeze |
| Freezing Mushrooms Method | Steam-blanched, sautéed, cooked, raw |
| Freezing Mushrooms Use | Soups, casseroles, blended dishes, pizza toppings, sauces, stir-fries, stews, pasta |
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What You'll Learn
Freezing mushrooms reduces food waste
Mushrooms are highly perishable, and freezing them is a great way to avoid food waste and preserve their nutrients. Freezing mushrooms can increase their shelf life, allowing you to use them at a later date and reducing the likelihood of them spoiling and needing to be thrown away.
When freezing mushrooms, it is best to do so at the peak of their freshness. Fresh mushrooms have a firm texture and a pleasant earthy smell, and they are free of mushy or dark spots. Before freezing, brush off any visible dirt, as washing the mushrooms can make them mushy when cooked.
There are two main ways to freeze mushrooms: raw or cooked. If you choose to freeze raw mushrooms, you can slice them into uniform pieces or leave them whole if they are small. It is recommended to steam blanch them first, as this helps to preserve the mushrooms and inactivate common foodborne bacteria such as Listeria and Salmonella. Blanching times will vary depending on the size of the mushroom. After blanching, you can flash-freeze the mushrooms by placing them on a tray and putting them in the freezer until solid. Then, transfer the mushrooms to a freezer-safe bag, removing as much air as possible before sealing and labelling.
Alternatively, you can cook the mushrooms before freezing. Sautéing or dry-heat cooking is a popular method, as it helps to preserve nutrients and draw out internal moisture, resulting in a nicer texture and more intact mushroom. After cooking, allow the mushrooms to cool, and then follow the same process as for raw mushrooms by transferring them to a freezer-safe bag and removing excess air before sealing and labelling.
By freezing mushrooms, you can reduce food waste and ensure that you always have mushrooms on hand for your favourite recipes. Frozen mushrooms are best used within a few months and can be added directly to dishes like soups, casseroles, stir-fries, and pasta sauces without the need for defrosting.
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Mushrooms can be frozen raw or cooked
If you want to freeze raw mushrooms, it is important to clean them first. Mushrooms should be scrubbed and brushed to remove any dirt—they should not be washed, as this can make them soggy. After cleaning, trim the stems and slice the mushrooms into evenly sized pieces. Place the mushrooms on a tray and freeze until solid. Then, transfer the mushrooms to a freezer-safe bag or container, removing as much air as possible before sealing. It is recommended that raw mushrooms are used within six months of freezing.
Cooking mushrooms before freezing can help to preserve their texture and flavour. To cook mushrooms before freezing, you can steam, sauté, or dry sauté them. Sautéing is a method of dry heat cooking that uses a small amount of fat and relatively high temperature to soften and brown the mushrooms. Cooking mushrooms without water may help to preserve their nutritional content. To sauté mushrooms, add them to a pan with a small amount of hot oil or butter and cook over medium-high heat for approximately 5 minutes, until almost fully cooked. Allow the mushrooms to cool, then place them in a freezer-safe bag or container and store them in the freezer. Frozen cooked mushrooms will last up to nine months.
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Frozen mushrooms are best served cooked
Mushrooms have a high water content, and freezing them raw can affect their texture, making them mushy when thawed. This can work for soups, casseroles, or blended dishes, but you may not want to use them in other recipes. Therefore, it is best to cook mushrooms before freezing them.
Freezing cooked mushrooms can help maintain their freshness, texture, and nutrients. Cooking them draws out their internal moisture, ensuring a nicer texture and a more intact mushroom for use post-freeze. It also concentrates their earthy flavour.
There are two ways to freeze mushrooms: cooked or steamed. While steamed mushrooms last longer in the freezer, cooked mushrooms save time during meal prep. Sautéing is a method of dry heat cooking that uses a small amount of fat and a relatively high temperature to soften and brown food quickly. Cooking mushrooms this way can prevent the loss of B vitamins, and cooking with fat may improve the absorption of antioxidants and other plant compounds.
To freeze cooked mushrooms, first, let them cool. Then, transfer them to a labelled, resealable freezer bag, removing as much air as possible before sealing. Frozen cooked mushrooms can last up to nine months in the freezer.
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Mushrooms can be frozen whole or sliced
If you want to preserve the texture and nutritional value of your mushrooms, it is recommended to cook them before freezing. To do this, sauté the mushrooms in a pan with a small amount of butter or oil over medium heat for 2 to 5 minutes, until tender but not squishy. Allow the mushrooms to cool, then follow the same steps as above for freezing. Frozen cooked mushrooms will last up to nine months in the freezer.
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Mushrooms should be fresh when frozen
Mushrooms are highly perishable, so freezing them is a great way to reduce food waste and extend their shelf life. The fresher the mushrooms are when frozen, the better they will keep in the freezer. Fresh mushrooms have a firm texture and a pleasant earthy smell, and they are free of mushy or dark spots.
Before freezing, brush off any visible dirt from the mushrooms. Avoid washing them, as this can make them mushy when cooked. Trim the stems, and slice the mushrooms into uniform pieces. You can leave small mushrooms whole.
To prevent discolouration, soak the mushrooms in a bowl of water with lemon juice for about 10 minutes. Then, steam blanch them for 3-5 minutes. Blanching times vary depending on the size of the mushrooms, so cut them into similar-sized chunks before steaming. After blanching, immediately place the mushrooms in ice water for the same amount of time. Drain and pat them dry.
Lay the mushrooms on a tray and freeze until solid. Then, transfer them to a labelled, resealable freezer bag. Remove as much air as possible before sealing and place the bag in the freezer. Frozen mushrooms are best used within 2-3 months and should be cooked straight from frozen.
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Frequently asked questions
Yes, freezing mushrooms is a great way to avoid waste and extend their shelf life. Mushrooms are highly perishable, so freezing them can ensure you don't throw them away.
There are two main ways to freeze mushrooms: cooked or raw. Cooking them first, either by sautéing or steaming, can help reduce mushiness and improve texture and flavour. To freeze raw mushrooms, it is recommended to steam blanch them first to preserve nutrients and prevent bacteria.
The fresher the mushrooms are when you freeze them, the better. It is recommended to clean them, either by brushing off visible dirt or quickly rinsing them, and then pat them dry. Then, slice them into uniform pieces, although smaller mushrooms can be left whole. Place them on a tray and freeze until solid before transferring to a freezer bag.
Frozen cooked mushrooms can last up to nine months in the freezer. Raw mushrooms are best used within six months to a couple of months.
Frozen mushrooms are best cooked straight from frozen and added to dishes like soups, casseroles, stews, stir-fries, pasta, and sauces. They may not be suitable for dishes where you want a firmer texture, like salads or pizzas.
