If you're a mushroom lover, you're painstakingly aware of how quickly they can go bad. As soon as you place your mushrooms in the fridge, you can feel the clock ticking ominously from your crisper drawer.
But that doesn't mean you can't take advantage of that sale or that the accidental overestimation of cooked mushrooms for your steak are automatically bound for the trash. If you're the type to dread purchasing these fun fungi for fear of fast spoilage you can proceed with confidence – the freezer is your friend.
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Why Freeze Mushrooms?
With grocery store cartons only outfitted with a "packed on" date, rather than a "best by" or expiration date, how long they'll hang out in your fridge is just an estimate. Even the best-case scenario is a matter of mere days.
Not only is freezing your mushrooms a helpful technique to extend the time you have to use them, but it also reduces food waste. It's especially helpful if you over-purchased or have leftovers; and with the current price tags on produce, adding this skill to your arsenal Is just smart.
Selecting Mushrooms for Freezing
In order to freeze your mushrooms, you'll need to get to them before any signs of decay do. Shriveled, slimy, and (of course) moldy mushrooms just won't do. If you're not sure of exactly when you'll get to them after you bring them home, go ahead and freeze them right away.
There are two ways to freeze mushrooms – cooked or steamed. Steamed mushrooms will last longer in the freezer, but they're not as convenient to use, since cooked mushrooms save you a bit of additional time during meal prep. Cooking them also draws out the internal moisture, ensuring a nicer texture and more in-tact mushroom for use post-freeze, and even concentrates their earthy flavor a bit.
Wash the mushrooms thoroughly and trim them of any woody bits or stems you don't want.
Dry the mushrooms well.
Cut the mushrooms into uniform pieces like quarters or slices. You can leave them whole if they're small enough (less than one inch in diameter).
Sauté the mushrooms in a bit of neutral oil until the pan is dry and the mushrooms are tender (mushrooms will release their inner moisture, so the pan will look like it gains moisture before it loses it). Let cool.
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5. Spread the mushrooms in a single layer on a parchment-lined baking sheet. Freeze.
6. Transfer the frozen mushrooms to a freezer-safe container like a zip-top bag or container, remove as much air as possible, seal, and label.
Get the recipe: Instant Pot Mushroom Risotto
Steamed
Cut mushrooms into similar size pieces like quarters or slices. You can leave them whole if they're small enough (less than one inch in diameter).
Soak the mushrooms in a bowl of 2 cups water and 1 teaspoon lemon juice for 10 minutes to discourage discoloration.
Bring a pot of water to a boil and place a steamer basket over top. Transfer the mushrooms to the basket and steam 3-5 minutes.
Transfer the mushrooms to an ice water bath for a couple minutes. Strain the water out, spread the mushrooms on a towel, and pat them dry as best as possible.
Place mushrooms in a single layer on a parchment-lined baking sheet. Freeze.
Move the mushrooms in a zip-top bag or container, remove as much air as possible, seal and label.
Know how to recognize fresh mushrooms. The higher the quality before entering the freezer, the better they'll be.
Before freezing, wash mushrooms to get rid of any dirt and debris, trim the woody parts and stems, and cut them into equal-sized pieces, so they cook or steam evenly.
If freezing an exact amount for a recipe, like the mushrooms for beef stroganoff, there's no need for step 5 in the cooking method. Simply skip from step 4 to step 6, since you'll be tossing the whole lot in during the mushroom step in the recipe.
How to Thaw and Use Frozen Mushrooms
You can thaw frozen mushrooms overnight in the fridge or just toss them in the pan.
Frozen mushrooms should always be used in dishes that are cooked and never in raw preparations, even if they were only steamed or frozen raw. Freezing changes the structure and texture of mushrooms and they won't be pleasant to eat in a raw state.
FAQs about Freezing Mushrooms
How long do frozen mushrooms last?
Up to 9-12 months
Do I have to cook the mushrooms before I freeze them?
You certainly don't have to, but cooking ensures a better flavor and (especially) texture. Mushrooms hold a good amount of water, and if frozen from fresh, they'll likely end up a soggy, mushy mess. You can still use those mushrooms in cooked dishes, but if you're just cooking them anyway, why not do it beforehand? They'll turn out better and save you time later.
How much oil should I use to cook them?
It won't take much. Mushrooms are little sponges, so you may be tempted to use a bunch, but they'll release their moisture as they cook, so it really takes only a little. Start with around ¼ teaspoon and add more if you feel you need to.
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Scrub and brush mushrooms to remove dirt (don't wash them as they can become soggy). You can slice them or leave whole (smaller mushrooms are best for the latter). Pop them onto a tray and freeze until solid, then transfer to a labelled resealable freezer bag, expelling any excess air. Use within a couple of months.
Repeat with remaining mushrooms. Insert wrapped mushrooms inside a Ziploc-type freezer bag. (4 portions will fit in a quart-size bag.) Press out as much air as possible as you seal the bag.
Mushrooms can be frozen raw. But for better texture, it's recommended to blanch or sautee them first. Individually freezing them on a tray before bagging them up will prevent them from clumping together, which will allow you to thaw only what you need at a time.
You can certainly freeze mushrooms fresh, but cook them beforehand for the best texture and flavor. Mushrooms are full of water and when they're frozen from fresh, they can end up soggy, mushy and all around unpleasant. Cooking them beforehand, though, removes some of that moisture and results in better mushrooms.
Keeping them in the dry, cool fridge is the best way to prolong their life, along with avoiding water (aka washing them) until the last possible second. A paper bag or paper towel-lined zip-top plastic bag will absorb the moisture mushrooms naturally release, preventing them from getting slimy.
Mushrooms can be frozen to prolong their shelf life and reduce food waste, especially if you've purchased more mushrooms than you can use at one time. While freezing mushrooms may cause some nutrient losses and texture changes, these are slight and still allow the mushrooms to be used in many ways when you're ready.
Avoid plastic bags and sealed containers when storing mushrooms as the lack of air flow will speed spoilage. Whole, raw mushrooms will keep from 4-7 days in the refrigerator, while sliced mushrooms (stored the same way), will last 1-2 days. Do not wash until ready to use.
Sear mushrooms for a more intense roasted, charred and smoky flavor and overall aroma. Roast mushrooms to get more sweet, salty and umami tastes with caramelized, nutty and buttery flavors. When cooked properly, mushrooms can take on the texture and consistency of meat.
Mushrooms are mostly water. You have to drive that water out to concentrate their flavor and prevent them from being mushy. Sautéing them in hot oil, getting them nicely browned and cooking them until they are dry will give you the best results. Once you've done that, you can use them however you like.
One of the best parts of cooking with frozen sliced mushrooms is there's no need to defrost. Simply take them straight from the freezer and add to your recipe. Plus, if you need to cut them into smaller or different pieces for a certain dish, or want to blend them into a soup, frozen mushrooms are easy to chop.
Strain the water out, spread the mushrooms on a towel, and pat them dry as best as possible. Place mushrooms in a single layer on a parchment-lined baking sheet. Freeze. Move the mushrooms in a zip-top bag or container, remove as much air as possible, seal and label.
This is the big one: Do not salt the mushrooms too early in the cooking process. Salting too early often draws out too much of the inherent moisture or liquid, which can be a bit overwhelming if you're a mushroom newbie making a large batch.
This can result in rubbery and tough mushrooms with little flavor. "Add salt after they've caramelized near the end of cooking," she says, which will help them have the taste and texture you're looking for.
The secret to mushroom storage is that they stay fresh longer if you take them out of their container. Wrap them in paper towels placed in open plastic bags (paper bags are even better) and keep them in the fridge.
IN A PROCESS FOR FREEZE-DRYING MUSHROOMS, THE STEPS COMPRISING FREEZING RAPIDLY MUSHROOMS TO A TEMPERATURE LOWER THAN ABOUT -20* C., PLACING AND MAINTAINING THE MUSHROOMS UNDER A VACUUM OF LESS THAN ABOUT 2 MM. HG, AND HEATING THE MUSHROOMS IN A SINGLE STAGE UNTIL A PRODUCT TEMPERATURE OF ABOUT 70* TO 85* C.
By removing air from the packaging, vacuum sealing inhibits the growth of mold and bacteria, keeping the mushrooms fresh for a longer time. This method also helps to prevent freezer burn, ensuring that your mushrooms maintain their quality and flavor.
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