You will be a mushroom fan like me and want to buy as many mushrooms as possible when they are in season.
They will last for about a week in the fridge.
If you cannot eat them all in seven days, or if they go to waste, there is a solution.
Some mushrooms can be dried and picked, while others, such as creminis and portobellos and button mushrooms, are not.
What can you do about these types of fungi? You can freeze them and keep them safe for many months.
Frozen mushrooms are simple. These steps will help you properly prepare and store mushrooms.
Don’t worry. I will show you how to do it.
How to Select the Best Mushrooms
Fresh mushrooms should look beautiful. This means there should be no dark spots, molds, or other imperfections.
They should be plump, firm, and smooth. They shouldn’t be dry or wrinkly.
You should also find mushrooms that smell fresh and earthy. Avoid mushrooms with a musty, moldy scent.
You won’t be able to keep mushrooms in the freezer if they have a musty, moldy scent.
Its cap will determine the flavor of the mushroom. Closed caps are best for delicate tastes.
The mushrooms with exposed veins and veils give them a richer flavor.
How to Freeze Mushrooms?
You can freeze some mushrooms raw.
Some mushrooms, such as shiitakes and button mushrooms, or wild mushrooms like oysters, tooth mushrooms, or chicken of the Woods, can be frozen raw.
This will help preserve the texture of these mushrooms. These types of mushrooms should not be frozen.
You have three options: saute, blanch or steam.
Keep in mind that sauteed mushrooms won’t last as long in the fridge (9 months) as they will if they are steam- or blanch-cooked (12 months).
Depending on how long they last, you can choose which method you prefer.
Quick Summary: Sautée mushrooms can keep for up to 9 months in the fridge, while blanched mushrooms can stay fresh for up to one year.
The Sauté Method
Sauteed mushrooms can be used right away after they have been frozen.
These mushrooms taste great on pizza, quiche, and pasta.
Step 1: First, rinse the mushrooms in cold water and let them dry completely.
You can use a towel to quickly dry them.
Step 2: It is possible to cut larger mushrooms into smaller pieces. They shouldn’t be less than half an in.
To ensure even cooking, slice them evenly.
Step 3: Frosted mushrooms can make them darker.
Soak the mushrooms for approximately 4 – 6 minutes in 1-pint water with one teaspoon lemon juice or 1. 5 teaspoons of citric acid.
Step 4: On medium heat, heat butter or oil in a saucepan.
Turn the heat up and add the mushrooms.
Continue stirring, and cook the mushrooms for 5 to 6 minutes or until all liquid has evaporated.
Step 5: Turn off the heat and allow them to cool to room temperature.
Step 6: Place the mushrooms in a single layer on a metal cookie tray.
Let the mushrooms cool and dry for at least 5 hours.
The mushrooms will form a thin layer of ice. Don’t panic.
It’s the only frost. Flash-freezing prevents mushrooms from sticking together after they are frozen.
This allows you to remove mushrooms quickly you don’t want when you are ready.
Important: You don’t want mushrooms to freeze.
Step 7: Place the mushrooms into small containers that are freeze-proof.
You should leave at least 1-inch space around the top of the mushrooms to allow them to expand once frozen.
They can be stored in freezer bags. One layer should not exceed 1/2 inch.
The shrooms can be easily cut into smaller pieces so you can use them when you need them.
Vacuum sealing is a great choice. Mushrooms are more susceptible to freezing burn due to their high water content.
Do you need one? Before sealing the bag, squeeze out as much air as you can.
Step 8: Place them in the freezer.
The Steam Method
Frozen steamed mushrooms can be a wonderful addition to any dish because they keep their firmness.
Follow steps 1 through 3.
Frosted mushrooms can cause mushrooms to turn darker.
Soak the mushrooms for approximately 5 minutes in 1-pint water with one teaspoon lemon juice or 1.5 teaspoons of citric acid.
Steam the mushrooms.
The steam time will vary depending upon the size of your mushrooms.
Follow these guidelines to ensure perfectly cooked mushrooms:
- Whole mushrooms: 6 minutes.
- Sliced mushrooms: 3 – 4 minutes.
- Quartered mushrooms: 4 – 5 minutes.
Follow steps 5 through 8 above.
If your recipe doesn’t call for baking, frozen mushrooms can be used in place of fresh ones.
Stir-frying is easy. Add the mushrooms one by one to prevent the pan from cooling.
The Blanch Method
Frosted blanched mushrooms can be kept for up to 12 months.
They will get slightly soggy once they have been defrosted.
They can be used in soups and stews because they don’t change in texture.
Follow steps 1 through 3.
Boil the water in a large saucepan.
Add a teaspoonful of lemon juice to every quart of water to prevent mushrooms from turning brown.
The mushrooms should be cooked for approximately 1-2 minutes.
If you leave them to cook for longer than 2 minutes, the mushrooms will become soggy.
Once cooked, place them in cold water to prevent burning.
Drain the mushrooms once they are cool. Then follow steps 5-8.