Learn how to freeze mushrooms and save on food waste with our simple techniques. Make your ingredients go further, then try our favourite recipe ideas
Freezing mushrooms is a great way to avoid waste and preserve the nutrients in them, especially if you have a glut to get through. Always freeze mushrooms at the peak of their freshness. Try our top mushroom recipes for dishes featuring this fabulous fungi and read about the different types of mushrooms available to buy at most supermarkets.Advertisement
There are a few ways you can freeze mushrooms – steam-blanched (this preserves the nutrients) and sautéed (also good for preserving nutrients). Mushrooms have a high water content and can be soggy if defrosted, so its best to cook from frozen.
If you want to freeze the mushrooms raw, you can, but this will affect their nutritional value. 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.
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.
Basic method for freezing mushrooms
1. Scrub and brush mushrooms to remove dirt, then slice or leave whole (best for smaller mushrooms).
2. Prepare a bowl of iced water and a tray lined with kitchen paper. Put the mushrooms in a steam basket. Add a teaspoon of lemon juice to the water to prevent too much discolouration. Bring the water and lemon juice to the boil and steam the mushrooms for about 2-4 minutes (depending on whether you sliced the mushrooms and if you kept them whole, the size of the mushrooms). Immediately plunge the mushrooms into a bowl of iced water and leave for the same time the mushrooms were blanched, then drain and arrange on the kitchen paper-lined tray.
3. Once drained and patted dry, lay the mushrooms on a tray and freeze until frozen solid. Then transfer into a labelled resealable freezer bag, ensuring you remove any excess air before sealing. Best used within 3 months.
1. Scrub mushrooms to remove dirt, then slice or leave whole (best for smaller mushrooms).
2. In a large frying pan, heat a small knob of butter on a medium heat. Add the mushrooms and cook, stirring often, for a 2-4 minutes (depending on whether you sliced the mushrooms and if you kept them whole, the size of the mushrooms). Allow the mushrooms to cool.
3. Once cooled, lay the mushrooms on a tray and freeze until solid. Transfer to a labelled resealable freezer bag, ensuring you remove any excess air before sealing. Best used within 3 months.
Frozen mushrooms are best cooked straight from frozen. They can be added to dishes like stews, casseroles, pasta bakes and stir-fries. Also, check out our guide on how to microwave mushrooms.
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Freezing Fresh Mushrooms | No Blanching
FAQ
Is it better to freeze mushrooms raw or cooked?
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