Raw mushrooms become an unpleasant mush once frozen, due to the water molecules present inside them which are transformed into ice crystals. These crystals eventually break the cell walls. Each of the methods described only takes a few minutes to prepare and allows you to effectively maintain both the texture and flavor of the mushrooms.
Steps
Method 1 of 3: Blanch the Mushrooms Before Freezing
Step 1. Blanch the mushrooms for longer and easier storage
Although steaming can better preserve the flavor of mushrooms, blanching them in water allows them to extend their life once frozen for up to 12 months without altering their quality. Know, however, that some experts disagree on the use of water. This method does not require any special tools, just a pot of water and a stove, and the mushrooms will stay good for up to a year (frozen).
This method is especially useful if you want to use mushrooms in soup, as their slightly mushy texture will not be noticeable
Step 2. Boil a pot of water
There must be enough water to cover the mushrooms and a little extra to compensate for evaporation. If you want to preserve the color of the mushrooms, add 5 ml of lemon juice to every liter of water.
Step 3. Cut them (optional)
While the water heats up, you can cut the mushrooms into quarters or slices. Do this only if the recipes you follow call for sliced mushrooms.
You can also wash the mushrooms under running water to remove soil residues, but know that boiling water will be enough for this
Step 4. Put them in boiling water for 1-2 minutes
Since they are at room temperature, when you put them in water they will stop boiling. Wait for the water to boil again and turn off the heat after 1 or 2 minutes. Do not cook the mushrooms completely, otherwise they will become mushy.
Step 5. Move them to cold water, this way you avoid overcooking them
Wait until they are cool to the touch.
Step 6. Drain the mushrooms and freeze them in sealed containers
The containers must be suitable for the freezer, sealable and must allow some expansion for the mushrooms during freezing. Mushrooms will retain their qualities for up to 12 months.
Add frozen mushrooms directly to the recipe you are making. If you are cooking soup, put them 20 minutes before the end of cooking
Method 2 of 3: Sear the Steamed Mushrooms Before Freezing Them
Step 1. Use this method if you want to preserve the flavor of the mushrooms
Most mushrooms can be cooked before freezing to maintain a firm consistency. Raw ones contain a certain amount of water which makes the thawed product a mush. Although it is possible to use any cooking technique, the steam is the one that guarantees the best quality in terms of flavor and texture, also allowing the use of mushrooms in any subsequent preparation.
Steamed mushrooms can be stored in the freezer for 12 months
Step 2. Rinse them under running water to remove the soil
Check that there is no more dirt on and under the hat and around the stem. Rub all the mushroom with your fingers or scrape it with a knife.
You can discard the stems and wash them separately if you wish, or discard them and freeze just the hats
Step 3. Slice or cut the mushrooms (optional)
You can steam them whole or you can cut them into quarters or slices. Whole mushrooms need a couple of minutes to cook but the main purpose of cutting them into slices is to make the operations easier in future preparations. Frozen mushrooms can be added to recipes without defrosting them, so it may be convenient to cut larger ones into small pieces.
If you are using a bain marie pot or a steamer basket, make sure the mushroom bits are not small enough to fit through the holes
Step 4. Soak the mushrooms in water and lemon juice (optional)
The only purpose of this step is to preserve the color of the mushrooms, which could become dark with cooking. If you wish to do this, cover the mushrooms with 500ml of water and 5ml of lemon juice. Wait 5 minutes and then drain them.
Experts disagree on soaking mushrooms, even just for a rinse, as it could ruin the texture or flavor. If you are worried about this happening, you can minimize the possible damage by rubbing them with lemon juice and water
Step 5. Prepare the pots for the double boiler
To steam the mushrooms you need to keep them out of the water, so that only the steam touches them. You can use the bain marie or the steamer basket, here's how:
- Choose two pots. One must be large enough to hold the second. You can also use a basket instead of the second pot.
- Get a metal ring, very tall jar lid, or similar steam-resistant object that holds the small pot lifted from the bottom of the first one. Put the ring before the water is hot and then put the small pan on it.
- Keep the lid of the large pot close at hand to close everything. It doesn't need to be airtight, but it does need to be able to trap steam.
Step 6. Boil 5cm of water in the large pot
If you have the special pots for the bain-marie, put the water in the lower container. A few minutes will be enough to boil this small amount of water.
Step 7. Put the mushrooms in the small pot or in the basket raised by the water if you have it
The small pot must not contain water.
Step 8. Cover the two pots and cook to the size of the mushrooms
The lid will trap the steam and you will have to wait for it to cook the mushrooms. This usually takes 5 minutes, while the quartered mushrooms or mushroom bottoms are ready in 3.5 minutes. Sliced ones take three minutes or less if they are very thin.
Step 9. Transfer the mushrooms to a pot of cold water
The heat continues to cook them, unless they are cooled down quickly. Then put them in a bowl or pot filled with cold water until they are cool to the touch.
Step 10. Drain them well
Pour the water through a colander or colander to collect them. If you put the bowl full of mushrooms as it is in the freezer, you will get a huge mushroom popsicle that is unlikely to have an application in the kitchen.
Step 11. Transfer them to sealable containers
You can use plastic bags, jars or containers, the important thing is that they do not break at low temperatures. Leave a free space on the edge of 1.25 cm as the mushrooms will increase in volume. Close the airtight container.
Step 12. Keep them for up to one year
Steamed mushrooms retain their flavor and texture for up to 12 months. Try not to defrost them and then freeze them again, because it worsens its quality and reduces its duration.
Incorporate frozen mushrooms into your preparations, they will thaw during cooking. Do not put too many in sautéed vegetables because they would lower the oil temperature too much
Method 3 of 3: Stir-fry the Mushrooms Before Freezing Them
Step 1. Use this technique if you want mushrooms with a firm texture and to enhance their flavor
In fact, sautéed mushrooms retain all their aroma and consistency, but for a shorter period of time than the methods described above. Some claim that their shelf life, once frozen, ranges from 1 to 9 months, but a lot depends on the type of oil or butter you use in cooking. However, this technique results in firmer mushrooms and will save you time when you need to cook them frozen.
Step 2. Wash and dry the mushrooms
Remove any residual moisture or soil by placing them under running water. Pat them dry with kitchen paper to prevent drops of water from splashing into the boiling oil.
Step 3. Slice or cut the mushrooms
You will need to sauté the mushrooms in a pan over high heat, so know that the thick and large ones will burn on the outside and remain raw on the inside. Prevent this from happening and cut them into equal sized pieces.
Step 4. Heat the oil in a pan or pan
You will need to cook them partially, to finish cooking when you use them frozen. For this reason, you don't have to be precise with the doses of the ingredients. Add about 1-2 tablespoons of oil to a medium-sized saucepan.
If you want to accentuate the flavor, add chopped garlic, onions or spices
Step 5. Cook the mushrooms over medium-high heat
Stir-fry them until almost cooked. It will take 3-4 minutes, the mushrooms will be darker and more tender.
Step 6. Wait for them to cool to room temperature before placing them in the containers
The fats in oil or butter break down much faster than in mushrooms, once frozen, so dispose of the excess grease.
Step 7. Freeze the mushrooms in sealable containers
Crush them in a container so that there is no free space, so you avoid cold burns. The surface of the mushrooms that remains exposed to the air changes color and flavor, however it leaves some free space on the edge because the mushrooms will expand during freezing and could break the container.
Add frozen mushrooms to your preparations as they are or defrost them in a saucepan (or microwave) if you plan to cook a large amount. Be careful not to microwave them or they will become chewy
Step 8. Finished
Advice
- Write the date of preparation on the container of the mushrooms so you can use the older ones first.
- Although some experts believe that washing or soaking mushrooms is not recommended due to the amount of moisture they can absorb, evidence shows that it isn't all that bad. The topic is still under discussion and it is possible that the flavor or cooking times will be altered.
