Gone are the days of wasting this perishable food.
Prep: 10 mins
Cook: 5 mins
Chilling: 20 mins
Total: 35 mins
Servings: 2 to 6 servings
Yield: 8 ounces mushrooms
If you’re a mushroom lover, you know how fast these tasty morsels can perish if not used immediately. Instead of having buyer’s remorse, portion out what you’ll use and then freeze the rest. That way you can stock up on your favorite varieties of mushrooms when they’re in season, then freeze the remainder until you’re ready to use them in all your favorite dishes.
How to Select and Clean Mushrooms
First thing first, choose mushrooms that look and smell fresh. Mushrooms that are dry, shriveled, darkened, moldy, have bad spots, or give off an unpleasant odor should be avoided. Only freeze mushrooms that are in good condition.
Wash your mushrooms in cold water and trim off the ends of the stems. Mushrooms more than one inch across should be sliced or quartered.
Cook Mushrooms Before Freezing Them
Mushrooms should be cooked before freezing. There are two ways to accomplish this: sautéing or steaming. I provide instructions for both below, but I prefer the steaming method for the best results.
Steamed mushrooms have a longer freezer life than sautéed mushrooms. Just keep in mind that freezing will change the color and texture of mushrooms, making them both darker and softer.
Steam Times for Mushrooms
- Whole Mushrooms: 5 minutes
- Button Mushrooms: 3 1/2 minutes
- Quartered Mushrooms: 3 1/2 minutes
- Sliced Mushrooms: 3 minutes
Tips for Freezing Mushrooms
- Note that sometimes washing mushrooms can make them soggy and lead to freezer burn. Some people prefer to simply brush or wipe them off prior to sticking them in the freezer.
- Use a FoodSaver from Amazon to vacuum-pack your mushrooms. Since they have a high water content, mushrooms are more prone to freezer burn than other foods.
- Squeeze out as much air as possible before you seal the containers. It will help to prevent freezer burn.
Ingredients
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8 ounces mushrooms
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1 teaspoon lemon juice
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1 1/2 teaspoons citric acid
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1 pint water
Steps to Make It
Sautéing Method
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Gather the ingredients.
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Clean and prep mushrooms, as desired.
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You can skip the lemon juice, citric acid, and water if using this method. Heat the mushrooms in a frying pan with a small amount of butter or oil over high heat.
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Cook, stirring occasionally, until the mushrooms are fully cooked and most of the liquid has evaporated, about 5 minutes.
Steaming Method
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Gather the ingredients.
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Clean and prep mushrooms, as desired.
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Stir to combine the lemon juice, citric acid, and water in a large bowl. Soak the mushrooms in the solution for 5 minutes. This minimizes the darkening effect of steaming.
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Steam mushrooms using a steamer basket on the stove or other method such as the microwave. Timing depends on the type of mushroom, about 5 minutes. See our guide, above.
Freezing
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Spread the cooked mushrooms onto a baking sheet and allow to cool to room temperature.
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Transfer the baking sheet of mushrooms to the freezer and chill until frozen to the touch, about 20 minutes.
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Once they're completely frozen, use a spatula to lift the mushrooms from the baking sheet and pack into freezer-safe containers or bags, leaving a half-inch of headspace for expansion. Label with the date and return to the freezer.
Storage
You can store the mushrooms in the freezer for up to 1 year.
How to Use Frozen Mushrooms
When ready to use your frozen mushrooms, drop the pieces directly into recipes that will be heated or thaw the mushrooms in the refrigerator before you use them. Since you froze your mushrooms individually, you'll be able to scoop out just what you need for your recipe.
More Ways to Preserve Mushrooms
If your fresh mushrooms don’t last as long in the fridge as you’d like them to, it could be the way you’re storing them. Avoid stacking things on top of them to avoid bruising, and keep them away from strong-smelling items as mushrooms are like sponges and will absorb the scent.
If your freezer space is limited, try purchasing dried mushrooms—or dry them yourself—instead of freezing fresh ones. They’re easy to rehydrate when you need them and take up very little space.
| Nutrition Facts | |
|---|---|
| Servings: 2 to 6 | |
| Amount per serving | |
| Calories | 11 |
| % Daily Value* | |
| Total Fat 0g | 0% |
| Saturated Fat 0g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Total Carbohydrate 2g | 1% |
| Dietary Fiber 1g | 3% |
| Total Sugars 1g | |
| Protein 1g | |
| Vitamin C 2mg | 8% |
| Calcium 5mg | 0% |
| Iron 1mg | 4% |
| Potassium 136mg | 3% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
