Raw mushrooms will become mushy and look unattractive when stored in the freezer, this is because the water molecules in the mushrooms turn into ice crystals and break the fungal cell walls. Each method in this article only takes a few minutes to prepare, and will be more effective at preserving the texture and taste of the mushrooms.
Step
Method 1 of 3: Bleaching Mushrooms for Freezing
Step 1. Perform a bleaching process to preserve mushrooms easily and for a long time
Although the taste of frozen mushrooms is better preserved by steaming, the high quality of the mushrooms can be preserved even for up to 12 months by bleaching or pre-boiling them, although experts disagree on the effects of soaking mushrooms in water. This method only requires 1 pot of water and a heat source, then the mushrooms will still taste good even if stored in the freezer for up to 1 year.
This method is most useful if you plan to use frozen mushrooms for soup, as the slightly mushy texture of the mushrooms will not be noticeable
Step 2. Bring a pot of water to a boil
You will need enough water to cover the mushrooms, and a little more water as the amount of water will decrease as it boils. If you want to preserve the color of the mushrooms, add 1 teaspoon (5 ml) of lemon juice for every liter of water used.
Step 3. Cut your mushrooms (optional)
While waiting for the water to boil, you can cut the mushrooms into 4 pieces or slices. Do this if the recipe you are going to use calls for chopped or sliced mushrooms.
In addition to removing the dirt that sticks by washing the mushrooms under running water, boiling water can also clean the mushrooms during the cooking process
Step 4. Put the mushrooms in the water and simmer for 1-2 minutes
Since mushrooms are room temperature, the water will likely stop boiling when you put the mushrooms in the water. Wait for the water to boil again, then turn off the heat after the water boils for 1-2 minutes. Don't overcook the mushrooms as this will make them mushy.
Step 5. Transfer the mushrooms to cold water
Prevent the heat from overcooking the mushrooms by placing the mushrooms in a container that holds cold water. Wait for the mushrooms to cool.
Step 6. Drain the mushrooms and freeze in a tightly closed container
The containers used must be freezer safe, tightly closed, and have a little air in them to prevent mold from expanding when frozen. The quality of the mushrooms will last up to 12 months.
Add frozen mushrooms straight into your cooking dish. If you are making mushroom soup, add the mushrooms 20 minutes before the soup is ready to serve
Method 2 of 3: Steaming Mushrooms to Freeze
Step 1. Use this method to preserve the mushroom taste better
In general, mushrooms must be cooked before freezing so that the mushroom structure remains firm. Raw mushrooms contain a fair amount of water, so they will easily become mushy when frozen and thawed again. While you can use any method to cook mushrooms, steaming mushrooms will retain their flavor better, retain their firm texture, and can be used in most mushroom recipes.
Steamed mushrooms can last up to 12 months when frozen
Step 2. Rinse the mushrooms to remove dirt
Clean the mushrooms under running water. Check for dirt on the surface of the mushroom hood, the underside of the hood, and the mushroom stalk. Scrub the dirt with a clean finger or you can scrape it off with a knife.
You can cut the stems off and clean them separately, or you can remove the stems and just freeze the mushroom caps
Step 3. Slice or chop your mushrooms (optional)
You can steam and freeze the mushrooms whole, cut the mushrooms into 4 pieces first, or slice them first. Whole mushrooms will take a few minutes longer to cook, but the main purpose of slicing mushrooms is to match the use of mushrooms in the recipe. Frozen mushrooms can be added directly to food without thawing, so it's best to cut large mushrooms into smaller pieces to make them easier to use later.
If you're using a steaming basket or 2-tier steamer, make sure that the mushroom pieces are large enough so they don't fall through the steamer holes
Step 4. Soak the mushrooms in lemon juice and water (optional)
The purpose of this process is to maintain the color of the mushrooms, which will usually turn darker during the cooking process if this process is not carried out. If you want to do this, then soak the mushrooms in a mixture of 500 ml of water and 1 teaspoon (5 ml) of lemon juice. Let stand for 5 minutes, then discard the soaking water.
Experts disagree when it comes to soaking, or even rinsing, mushrooms as this will ruin the texture and taste of the mushrooms. If you are concerned about this, you can reduce the effects caused by brushing the mushrooms with a mixture of lemon juice and water
Step 5. Make a two-tiered steamer if you don't have one
To steam mushrooms, you'll need a way that the mushrooms are above the water's surface, so that they only come into contact with the moisture. You can use a two-tier steamer, but you can also easily make your own:
- Choose two pans. One of the pans must be smaller to fit in the other pan. You can also use a steamer basket instead of a smaller pot.
- Use metal rings, heavy jar lids, or any other heat-resistant object to support the smaller pan on the surface of the larger pot. Place a metal ring on the bottom of the pot before the water is heated, then place the smaller pot on top.
- Prepare a lid for a large pot. The lid doesn't have to be tight until the pan is airtight, but make sure it's tight enough to hold most of the steam in the pan.
Step 6. Bring 5 cm of water to a boil in a large saucepan
If you are using a two-tier steamer, then add water to the bottom pan. If not, put the water in a larger pot that was prepared according to the description above. This amount of water should boil within a few minutes.
Step 7. Place the mushrooms in a smaller saucepan
If you are using a steamer basket, then put the mushrooms in it. The smaller pot should not contain water.
Step 8. Cover the pot and cook according to the size of the mushrooms
Place a lid over the pot to contain the steam and wait for the mushrooms to cook. Most whole mushrooms take only 5 minutes to cook, while button mushrooms or mushrooms cut into quarters only take 3 minutes 30 seconds to cook. Sliced mushrooms will cook within 3 minutes, or even faster if the mushrooms are thinly sliced.
Step 9. Transfer the mushrooms to a pot of cold water
The heat will continue to cook the mushrooms if you don't refrigerate them directly. Place the mushrooms in a saucepan or bowl of cold water and allow them to cool.
Step 10. Drain the mushrooms well
Pour water into a net or colander to drain the mushrooms. If you immediately store the bowl of water and mushrooms in the freezer, the mushrooms will freeze in the ice cubes, which is rarely used in recipes.
Step 11. Put the mushrooms in a tightly closed container
You can use special freezer bags, jars, plastic containers, or any sealed container that won't crack at low temperatures. Leave about 1.5 inches (1.25 cm) of space between the mushrooms and the top of the container to anticipate the mushrooms will expand slightly when frozen. Seal the container to make it airtight.
Step 12. Freeze for up to 12 months
Steamed mushrooms can retain flavor and texture for up to 1 year. Try not to thaw and refreeze the mushrooms as this will reduce the quality and shelf life of the mushrooms.
Add mushrooms to any dish that uses heat, and the mushrooms will melt when cooked. Use just enough mushrooms in stir-fry vegetables so that the temperature of the dish does not become too low
Method 3 of 3: Saute Mushrooms to Freeze
Step 1. Use this method if you want to maintain a firm mushroom texture or if you like the taste
This method will retain the taste and texture of frozen mushrooms for a shorter time than steamed or bleached mushrooms. Some sources report that the shelf life of sauteed mushrooms is in the range of 1-9 months, depending on the type of oil or butter used. However, this is a better way to preserve the firmness of the mushrooms than any other method, and will save you more time than having to sauté frozen mushrooms every time you use them.
Step 2. Wash and dry the mushrooms
Clean mushrooms from dirt or mildew by washing them under running water. Dry the mushrooms with paper towels or a clean cloth, patting them dry to prevent splattering hot oil.
Step 3. Slice or chop the mushrooms
You'll be sautéing the mushrooms at a high temperature, so the thick, whole mushrooms will only cook on the outside, but the insides will still be raw. Therefore, cut the mushrooms into several almost equal parts.
Step 4. Heat the oil in a wok or skillet
You will only cook the mushrooms undercooked and continue to cook them until they are frozen cooked in the recipe. Therefore, the measurements used do not need to be really precise. About 1-2 tablespoons (15-30 ml) of cooking oil should be sufficient for use in a medium skillet.
If you want to add more flavor, add chopped garlic, onions, and spices to the cooking oil
Step 5. Cook the mushrooms over medium to high heat
Saute mushrooms in oil until almost cooked. This process only takes 3-4 minutes and produces mushrooms that are more tender and darker in color.
Step 6. Cool the mushrooms before freezing
Mushrooms should be cooled to room temperature before you store them. When stored in the freezer, the fat in the oil or butter used will deteriorate faster than the mushrooms, so it's best to store or remove excess oil at this stage.
Step 7. Freeze the mushrooms in a tightly closed container
Press the mushrooms in the container until there is no space between the mushrooms to prevent freezer burn, which can cause them to dry out. Mushrooms whose surfaces are exposed to the air will change color and lose taste, but you should still leave some space in the container before closing it tightly. Mushrooms may expand when frozen, and with room to expand, you can avoid the risk of rupturing the bag or jar.
Add frozen mushrooms directly to the dish, or thaw them in a skillet first or in the microwave if you want to thaw a lot of mushrooms. Be careful not to cook the mushrooms in the microwave, or they will become tough
Step 8. Done
Tips
- Write down the packaging date of the mushrooms, so you can use the older ones first.
- Although experts don't recommend washing or soaking mushrooms due to the large amount of water they will absorb, the actual effect shown is minimal. However, this subject is still controversial, and may affect the taste and time required to cook.
