Maybe you got a great deal at the grocery store or simply purchased more mushrooms than you need right now. Whatever the case, don’t let those savory mushrooms go to waste!
Customers ask us all the time, “Can you freeze mushrooms?”
Of course you can. You can freeze your mushrooms to use in tasty sauces, soups or blended recipes— and we’d love to share how. It’s just five easy steps!
1. Ensure your mushrooms are fresh enough to freeze.
Before freezing your mushrooms, do a freshness test. Mushrooms past their shelf life raw will come out of the freezer the same way.
The quickest way to test a mushroom’s freshness is to try to break its cap. You want to hear a distinct snap. If it falls off or is rubbery and won’t tear, compost the fungi and pick up a new container for freezing.
Read our other post, 6 Mushroom Preparation Tips for Serving the Freshest ‘Shrooms, Every Time, for more tips on selecting flavor mushrooms.
2. Cook your mushrooms first, without crowding on the pan.
We don’t advise sticking raw mushrooms into the freezer. Instead, clean your mushrooms with a damp paper towel.
Then, heat up your pan with a little oil and place your sliced mushrooms roughly one inch apart from one another on the pan. Mushrooms are about 95% water and overcrowding them while cooking doesn’t allow released moisture to escape— which could make your mushrooms soggy.
Next time you have a lot of mushrooms to saute, divide them into batches and choose your biggest pan on the stovetop. Or, consider grilling them before freezing.
3. If you’d like individual mushrooms when defrosting, freeze for 30 minutes.
Does it matter if your mushrooms keep their shape when you’re ready to use them? If you want nicely shaped mushrooms when dethawed, space your fungi neatly apart on a cookie sheet and pop in the freezer uncovered for about 30 minutes. This will ensure they do not stick together and freeze individually.
If you are making a soup, sauce or blended burger where you’ll be pureeing or finely dicing your mushrooms, it doesn’t much matter if they freeze in a chunk— and you can skip this step.
4. Spoon your mushrooms into an airtight container or freezer bag, and consider dividing them into small batches.
When storing mushrooms in your refrigerator, you can use a paper bag to allow them to breathe, but when freezing fungi use airtight containers to keep the frost out.
Place them in freezer-safe plastic bags, or even reusable Shasher bags. As long as they’re sealed, they’ll keep just fine. We recommend dividing your mushrooms into small batches to unthaw a convenient amount for your next recipe.
5. Date your freezer bag or container, as frozen mushrooms should be used within six months of freezing.
Your mushrooms will last six months in your freezer if properly prepared and stored. Use a marker to write on disposable plastic bags or a place sticker on plastic containers to monitor your freeze date.
Don’t want to stick anything on the container or use a marker on it? Set a reminder on your phone for a month before the freshness window is ending to remember to use your mushrooms.
That’s it! Remove your mushrooms from the freezer and put directly into hot soups or sauces, or place them in the fridge for 24 hours before making blended burgers.
More Food For Thought!
In addition to freezing, there are other ways you can store your mushrooms to extend their shelf life. Consider marinating or dehydrating your extra mushrooms instead.
Check out our Italian Marinated Mushrooms Canning Recipe to jar your flavored fungi. Then, read these tips for drying out and turning your fungi into nutritious mushroom powder.