The Best Way To Freeze Mushrooms So They Stay Fresh For Later
Let's be honest: at one point or another, you've probably opened a plastic-wrapped container of mushrooms in your fridge, only to find that the crisp, dry pieces have turned to watery mush in a matter of days. It happens to the best of us. It's easy to overbuy produce, and while a bag of carrots or an apple will be fine if they are forgotten for a little too long, mushrooms will go bad much more quickly.
The shelf life for keeping mushrooms fresh and firm actually varies depending on how the mushrooms are stored. If they go straight from the grocery store to the fridge still wrapped in plastic, they'll become slimy fast, sometimes in just days. This is mostly due to moisture, since mushrooms have a high water content, which evaporates easily and stays trapped in plastic containers without airflow.
Because of this, experts agree that the best way to store mushrooms in the fridge is in a sealed paper bag or a container with a paper towel, since the paper will absorb the moisture. With this method, mushrooms should last around 10 days. If you need them to last longer than that, you'll have to turn to the freezer.
The key is to cook mushrooms first, then freeze them
It is possible to freeze mushrooms raw, but the best method to maintain flavor and texture is to cook them before you freeze them, according to the Kitchn. The reason goes back to moisture content. When raw mushrooms are frozen, then defrosted, the released moisture can result in a mushy consistency. Cooking mushrooms before freezing them gives them a chance to release some of that moisture.
There are a couple of recommended cooking techniques for the mushrooms, including steam blanching. Per Healthline, steam blanching vegetables is a way to destroy the enzymes that make them go bad over time. Try boiling a pot of water and placing the mushrooms into it with a steamer basket. Two cups of water and a teaspoon of lemon juice is a great mixture for a pre-soak. After a few minutes of steaming, then a few minutes in ice water, they are ready to be strained, brought to room temperature, and stored.
Sautéing mushrooms in a little bit of neutral oil over medium-high heat is another suggested plan. This also only takes five minutes or so to get tender mushrooms, which will just need some time to cool afterwards. The Kitchen recommends flash freezing mushrooms so that they'll last up to nine months: Place them in a single layer on a baking sheet, then place that in the freezer until the pieces harden. Finally, you can transfer them to a freezer bag.
How to use frozen mushrooms
When you are ready to cook with your frozen mushrooms, you can largely treat them the same as fresh, raw mushrooms. Since they've already been cooked, these frozen mushrooms are best served in dishes where they will be cooked and heated through, so they do not need to be defrosted. This shouldn't be a problem if they need to be chopped into smaller pieces either, since frozen mushrooms cut well.
What dish to make depends on the type of mushrooms you are using. If you are using shiitake mushrooms, which have an especially strong, umami flavor, we'd recommend trying an Asian dish, such as a stir fry or hot and sour soup. For porcini mushrooms, which tend to be used in Italian dishes, try a mushroom cream sauce or mushroom risotto.
Other types of mushrooms, such as the baby bella or classic white mushrooms found in most grocery stores, are very versatile and complement a variety of dishes. You can try sautéed spinach and mushrooms as a side dish, or for breakfast, a roasted mushroom omelet.