How to Freeze Mushrooms

Blanching mushrooms helps them last longer. While steaming merely retains the flavor of mushrooms after freezing, blanching or briefly boiling can maintain their quality for up to 12 months, though experts debate the effects of soaking mushrooms in water. This method requires minimal equipment—just a pot of water and a stove—to keep the mushrooms flavorful in the freezer for up to a year.

• This technique is particularly useful if you plan to use frozen mushrooms in soups, as any slight mushiness won't be noticeable.

Boil water. Ensure there's enough water to fully submerge the mushrooms, and add a bit extra to account for evaporation during boiling. To preserve the mushrooms' color, consider adding a tablespoon of lemon juice per liter of water.

Slice the mushrooms (optional). While waiting for the water to boil, you can quarter or slice the mushrooms. This step is useful if your recipe calls for chopped or sliced mushrooms.

• While rinsing mushrooms under running water removes surface dirt, boiling helps clean them thoroughly during cooking.

Add the mushrooms to the boiling water and cook for 1-2 minutes. Since the mushrooms are at room temperature, the water will stop boiling momentarily when you add them. Wait for the water to return to a boil, then turn off the heat after 1-2 minutes. Avoid overcooking, as the mushrooms will absorb water and become mushy.

Soak the mushrooms in cold water. To prevent residual heat from cooking the mushrooms further, transfer them to cold water immediately. Wait until they are cool enough to handle.

Drain the mushrooms and place them in an airtight container for freezing. Use a freezer-safe, sealed container with some extra space to account for expansion during freezing. The mushrooms will retain their quality for up to a year.

• Add frozen mushrooms directly to your dish while cooking. For mushroom soup, incorporate them 20 minutes before finishing.

Use this method to preserve the full flavor of mushrooms. Most mushrooms should be cooked before freezing to prevent them from becoming mushy. Fresh mushrooms contain a significant amount of water, which causes them to soften after freezing and thawing. Regardless of the cooking method, steaming retains the most flavor, keeps the mushrooms firm, and makes them suitable for any recipe requiring mushrooms.

• Steamed mushrooms can be frozen for up to 12 months.

Wash the mushrooms to remove dirt. Rinse the mushrooms under running water, cleaning the surface of the caps, under the caps, and the stems. You can use your hands to scrub off dirt or scrape it away with a knife.

• Additionally, you can remove the stems and wash them separately if desired, or discard them and freeze only the caps.

Slice or chop the mushrooms (optional). You can steam and freeze whole mushrooms, quarter them, or slice them. Whole mushrooms will take a few extra minutes to cook, but slicing is primarily for meal preparation. Frozen mushrooms can be added directly to recipes without thawing, so cutting them into smaller pieces makes them easier to use later.

• If using a steamer basket or pot, avoid cutting the mushrooms too small to prevent them from falling through the holes.

Soak the mushrooms in lemon water (optional). The sole purpose of this step is to preserve the mushrooms' color and prevent darkening during cooking. If you choose to do this, soak the mushrooms in water mixed with 1 tablespoon of lemon juice (or 500 ml of water and 5 ml of lemon juice) for 5 minutes, then remove them.

• Experts debate whether soaking or rinsing mushrooms affects their texture and flavor. If unsure, you can minimize potential effects by scrubbing the mushrooms with a mixture of water and lemon juice.

Create a makeshift steamer if you don’t have one. To steam mushrooms, you need a setup where they are exposed only to steam. You can use a traditional steamer or a steaming basket, but you can also improvise with the following steps:

• Prepare two pots: one small and one large that fits snugly together. Alternatively, use a steaming basket instead of the small pot.
• Use a metal ring, a thick jar lid, or any heat-resistant item to create a gap between the small and large pots. Place the ring in the large pot before heating the water, then set the small pot on top.
• Have a lid ready to cover the large pot. It doesn’t need to be airtight but should effectively trap steam.

Boil about 5 cm of water in the large pot. Add water to the lower section if using a steamer. Otherwise, pour water into the large pot as described above. It will only take a few minutes to bring the water to a boil.

Place the mushrooms in the small pot. Alternatively, add them to the upper section of the steaming basket if available. Ensure the small pot contains no water.

Cover and adjust steaming time based on mushroom size. Put the lid on and wait until the mushrooms are steamed. Whole mushrooms typically take 5 minutes, while quartered mushrooms or caps need about 3 minutes and 30 seconds. Sliced mushrooms require 3 minutes or less if the slices are thin.

Transfer the mushrooms to a bowl of cold water. High heat will continue cooking the mushrooms unless they are cooled quickly. Place them in a pot or bowl of cold water until they are cool enough to handle.

Drain the mushrooms. Use a colander or strainer to remove excess water. If you freeze mushrooms with water still on them, they will become icy and unusable in most recipes.

Place the mushrooms in an airtight container. You can use freezer bags, jars, plastic containers, or any sealable container that won’t crack at low temperatures. Leave about 1 cm of space at the top, as the mushrooms may expand. Seal the container tightly.

Freeze the mushrooms for up to 12 months. Steamed mushrooms will retain their flavor and texture for up to a year. However, avoid thawing and refreezing them, as this will reduce their quality and shelf life.

• Add frozen mushrooms directly to any heated recipe; they will thaw quickly during cooking. When stir-frying, add only a small amount at a time to prevent lowering the pan’s temperature.

Use this method to maintain firmness or if you prefer a sautéed flavor. This technique preserves the mushrooms' shape and flavor for a shorter period compared to steaming or blanching. Some sources suggest this method can store mushrooms for 1 to 9 months, depending on the type of oil or butter used. However, it results in firmer mushrooms and reduces cooking time when using them later.

Wash and dry the mushrooms. Rinse off any dirt or debris under clean running water, then pat them dry with a paper towel or clean cloth to prevent oil splatters when they hit the hot pan.

Slice or chop the mushrooms. Since you’ll be sautéing them at high heat, thick slices or whole mushrooms may cook unevenly, leaving the inside undercooked. Cut them into evenly sized pieces to ensure consistent cooking.

Heat oil in a pan. You’re only partially cooking the mushrooms at this stage, as they’ll finish cooking when added to recipes later. Aim for about 1-2 tablespoons of oil (15-30 ml) in a medium-sized skillet.

• For added flavor, consider mixing minced garlic, onions, or other seasonings into the oil.

Cook the mushrooms over medium heat. Sauté them until they’re nearly done, which should take about 3-4 minutes. They should soften and darken in color.

Let the mushrooms cool before freezing. Allow them to reach room temperature before packing and freezing. Excess oil or butter can degrade faster than the mushrooms, so drain any leftover oil before storage.

Freeze the mushrooms in an airtight container. Pack the mushrooms tightly to minimize air gaps, which can cause freezer burn. Exposure to air can discolor the mushrooms and reduce their flavor, but leave a small amount of space in the container to account for expansion during freezing. This prevents the container or bag from cracking.

• Add frozen mushrooms directly to recipes or thaw them in a pan or microwave if needed. Avoid fully cooking them in the microwave, as this can make them rubbery.