Freezing mushrooms is a great way to avoid waste and preserve the nutrients in them, especially if you have a glut to get through. Always freeze mushrooms at the peak of their freshness. Try our top mushroom recipes for dishes featuring this fabulous fungi.
There are a few ways you can freeze mushrooms – steam-blanched (this preserves the nutrients) and sautéed (also good for preserving nutrients). Mushrooms have a high water content and can be soggy if defrosted, so it’s best to cook from frozen.
If you want to freeze the mushrooms raw, you can, but this will affect their nutritional value. Scrub and brush mushrooms to remove dirt (don’t wash them as they can become soggy). You can slice them or leave whole (smaller mushrooms are best for the latter). Pop them onto a tray and freeze until solid, then transfer to a labelled resealable freezer bag, expelling any excess air. Use within a couple of months.
Basic method for freezing mushrooms
1. Scrub and brush mushrooms to remove dirt, then slice or leave whole (best for smaller mushrooms).
2. Prepare a bowl of iced water and a tray lined with kitchen paper. Put the mushrooms in a steam basket. Add a teaspoon of lemon juice to the water to prevent too much discolouration. Bring the water and lemon juice to the boil and steam the mushrooms for about 2-4 minutes (depending on whether you sliced the mushrooms and if you kept them whole, the size of the mushrooms). Immediately plunge the mushrooms into a bowl of iced water and leave for the same time the mushrooms were blanched, then drain and arrange on the kitchen paper-lined tray.
3. Once drained and patted dry, lay the mushrooms on a tray and freeze until frozen solid. Then transfer into a labelled resealable freezer bag, ensuring you remove any excess air before sealing. Best used within 3 months.
1. Scrub mushrooms to remove dirt, then slice or leave whole (best for smaller mushrooms).
2. In a large frying pan, heat a small knob of butter on a medium heat. Add the mushrooms and cook, stirring often, for a 2-4 minutes (depending on whether you sliced the mushrooms and if you kept them whole, the size of the mushrooms). Allow the mushrooms to cool.
3. Once cooled, lay the mushrooms on a tray and freeze until solid. Transfer to a labelled resealable freezer bag, ensuring you remove any excess air before sealing. Best used within 3 months.
Cooking from frozen
Frozen mushrooms are best cooked straight from frozen. They can be added to dishes like stews, casseroles, pasta bakes and stir-fries.
Mushroom recipe inspiration
A bowl of creamy mushroom pasta is pure comfort food. Use cream, garlic and parmesan to make a rich sauce with earthy button mushrooms. Top with grated cheese and let everyone dig in.
Chicken and mushroom is a classic, much-loved pie filling for a reason. Our individual chicken pies are great for using up roast leftovers. You can make these up to two days ahead if you want a future dinner in a flash.
Make a hearty, nutritious brunch that provides 3 of your 5-a-day. It takes just a handful of ingredients and 10 minutes to prep – great for a weekend indulgence.
Enjoyed these ideas? Check out our other mushroom content…
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