When frozen, raw mushrooms become shriveled and unappetizing as the water molecules inside them turn into ice crystals and break through cell walls. Each of these methods takes just a few minutes to prepare and will preserve the texture and flavor of your mushrooms much more effectively.
Method 1 of 3: Bleaching Mushrooms to Freeze
Step 1. Bleach the mushrooms to keep them for a long time
While steaming can better preserve the flavor of frozen mushrooms, bleaching or scalding will maintain the high quality of these foods for up to 12 months, although some experts disagree with the effects of exposing mushrooms to water. This method requires nothing more than a pot of water and a heat source and then the mushrooms will taste good for up to a year in the freezer.
This method is especially useful if you want to use frozen mushrooms in a soup, as the slightly soggy texture will go unnoticed
Step 2. Boil a pot of water
You'll need enough water to cover the mushrooms and a little more as some boils. If you want to preserve the mushrooms' color, add a teaspoon (5 mL) of lemon juice to a quart of water.
Step 3. Cut the mushrooms (optional)
While the water is heating, you can cut the mushrooms into quarters or slices. Do this if the recipes you plan to make call for sliced or sliced mushrooms.
You can wash the mushrooms under running water to remove any dirt stuck to them, but boiling water should clean them while cooking
Step 4. Place the mushrooms in water and boil for 1-2 minutes
Because they are at room temperature, the mushrooms reduce the temperature of the water, which stops boiling. Wait until it comes back to a boil, then turn off the heat after 1 or 2 minutes of boiling. Do not fully cook the mushrooms as this can make them rubbery.
Step 5. Transfer the mushrooms to cold water
Place the mushrooms in a bowl of cold water to stop cooking. Wait until they are cool to the touch.
Step 6. Drain mushrooms and freeze in sealed containers
Containers should be freezer-safe, closed and have a small amount of air inside them in case the mushrooms expand during freezing. Mushrooms must retain their quality for up to 12 months.
Add the frozen mushrooms directly to the dish you are cooking. If you're making mushroom soup, add them 20 minutes before the soup is ready
Method 2 of 3: Steaming Mushrooms for Freezing
Step 1. Use this method to retain maximum flavor
Most mushrooms should be cooked before freezing to stay firm. Raw mushrooms contain a significant amount of water, which can make them soft when frozen and thawed. You can use any cooking method, but steamed mushrooms retain maximum flavor, have a moderately firm texture, and can be used in most mushroom recipes.
Steamed mushrooms can be frozen for up to 12 months
Step 2. Wash mushrooms to remove dirt
Wash the mushrooms under running water. Check the surface of the hat, under the hat and on the stem for dirt. Scrub the dirt with clean fingers or scrape it off with a knife.
You can remove the stem and wash it separately if you like, or discard it and just freeze the top of the mushroom
Step 3. Slice or cut mushrooms (optional)
You can steam and freeze whole mushrooms, cut them into quarters or slices. Whole mushrooms take a little longer to cook, but the main purpose of slicing them is for use in recipes. Since frozen mushrooms are used directly in recipes without defrosting, it may be better to cut them into smaller pieces to make them easier to use.
If you are using a steamer or using a double boiler, make sure the pieces are large enough not to fall through the holes
Step 4. Soak the mushrooms in water and lemon (optional)
The sole purpose of this step is to preserve the color of the mushrooms, which may darken during cooking. If you want to do this, cover the mushrooms with a finger of water mixed with a tablespoon of lemon juice (or 500ml of water and 5ml of lemon juice. Let stand for 5 minutes, then remove.
Some experts do not approve of soaking or even washing mushrooms, as this affects their texture or taste. If you are concerned about this, you can reduce these effects by rubbing a mixture of water and lemon juice on the mushrooms
Step 5. Make a double boiler if you don't have one.
To steam the mushrooms, you will need a way to keep the mushrooms over water so that they only come into contact with the steam. You can use a steamer or bain-marie, but it's easy to make one:
- Separate two pans. One should fit the other perfectly. You can also use a steaming basket instead of the smaller pot.
- Use a metal ring, thick jar lid, or other heatproof object to lift the smaller pot. Place the ring in the base of the larger pot before heating the water and then place the smaller pot on this ring.
- Have a lid handy to cover the larger pot. It doesn't have to be airtight, but it needs to hold most of the steam.
Step 6. Boil 5 cm of water in the largest pot
If you have a bain-marie pot, put this amount on the bottom. If not, place in the larger pot as described above. This amount of water boils in just a few minutes.
Step 7. Place the mushrooms in the smaller pan
Put them in the steamer if using one. The smaller pot must not contain water.
Step 8. Cover and cook according to the size of the mushrooms
Place a lid over the pan to hold the steam and wait until the mushrooms are cooked through. Usually whole mushrooms cook in 5 minutes, while chopped ones take 3 minutes and 30 seconds. The sliced ones are ready in 3 minutes or less if cut very thin. cut.
Step 9. Transfer the mushrooms to a pot of cold water
The heat will continue to cook the mushrooms unless you chill them immediately. Place them in a bowl of ice water until cool to the touch.
Step 10. Drain the mushrooms well
Use a sieve or cloth to drain the mushrooms. If you place the bowl of water directly in the freezer, the result will be mushroom popsicles, rarely used in recipes.
Step 11. Place in closed containers
You can use freezer bags, glass or plastic pots, or any closed container that can withstand low temperatures. Leave about 1.5 space between the mushrooms and the top of the container as they may expand a little. Close the container so that it is airtight.
Step 12. Freeze for up to 12 months
Steamed mushrooms will retain their flavor and texture for up to a year. Try not to thaw and then refreeze them as this will decrease the quality and durability of the food.
Add the frozen mushrooms to any recipe that burns, as they thaw during cooking. When frying, use the frozen mushrooms sparingly, so as not to lower the temperature of the dish too much
Method 3 of 3: Sauteing Mushrooms to Freeze
Step 1. This is the best method to get maximum firmness or if you enjoy the taste
This method will retain the flavor and texture of frozen mushrooms for less time than bleaching and steaming. Some sources point to shelf life ranging from 1 to 9 months, depending on the type of oil or butter you use. However, this method keeps the mushrooms firmer than other shapes and saves you the time of sautéing the frozen mushrooms every time you want to use them.
Step 2. Wash and dry the mushrooms
Remove any traces of dirt or moss from the mushrooms by washing them under running water. Dry them with a paper towel or a clean cloth to prevent water droplets from splashing in contact with the hot oil.
Step 3. Slice or cut mushrooms
You'll sauté the mushrooms over a high heat, so whole, thick mushrooms will cook on the outside, but they'll still be raw on the inside. Avoid this by cutting everything into equal-sized pieces.
Step 4. Heat the oil in a pan or skillet
You will partially cook the mushrooms and will only finish the process when you use them frozen in the recipes. So you don't have to be very exact in your measurements. One to two tablespoons of oil (15–30 ml) should be enough for a medium skillet.
If you want to add more flavor, add chopped garlic, onion or spices in the oil
Step 5. Cook the mushrooms over medium-high heat
Fry the mushrooms in oil until they are almost completely cooked. This should take 3 or 4 minutes and the result is softer, darker mushrooms.
Step 6. Allow the mushrooms to cool before freezing
Mushrooms should be at room temperature before storing them. Fats in oil or butter will spoil faster than mushrooms, so you can store or dispose of excess oil.
Step 7. Freeze the mushrooms in a closed container
Press the mushrooms into the container so that there is no space between them. This prevents them from burning in the freezer. Mushrooms exposed to air may change color and lose some flavor, but you should still leave some space in the container before closing it. Mushrooms can expand during freezing and this space allows this to occur without the risk of breaking the container or puncturing the plastic bag.
Place frozen mushrooms in recipes as-is or thaw them in a pan if you are using a large amount. Avoid cooking them in the microwave as they get rubbery
Step 8. Finished
- Write down the date you packed the mushrooms so you can use the oldest ones first.
- While some experts advise against washing or soaking mushrooms because they absorb too much water, evidence shows this effect is minimal. The topic is still controversial, however, and it is possible that there is some effect on the flavor or cooking time of the mushrooms.