How to Freeze Fresh Button Mushrooms
Frozen mushrooms can save the day in any situation! Putting up a batch couldn't be easier - it takes little time or effort but pays off for a long time. Frozen button mushrooms keep their shape, taste, and aroma, and work in all kinds of dishes: soups, stews, casseroles, pizzas, salads. Everything tastes better with them!
Cooking method
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Step 1:
How do you pick good mushrooms? Buy fresh medium-sized button mushrooms that are snowy white, with no spots, damage, or smell of rot, and not slippery to the touch. Rinse the mushrooms thoroughly under warm or cold running water to remove dirt and grit. Cut out any spoiled spots. Tiny mushrooms under 3/4 inch (2 cm) don't need to be peeled at all - just rinse them well. With larger button mushrooms, it's best to peel off the thin skin.
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Step 2:
Spread the mushrooms on a kitchen towel. Leave them for 20-30 minutes so all the moisture soaks into the cloth. It's important to dry the mushrooms well, or the water will expand as it freezes, damaging their shape and making them taste watery.
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Step 3:
Next, cut the mushrooms depending on the dishes you plan to make. I usually cut mushrooms into quarters and add them to pasta or meat dishes.
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Step 4:
You can also slice the mushrooms - those are good in soups, with no need to thaw them first. If you like to make hand pies with mushrooms, chop them finely. Small button mushrooms can be frozen whole; they look lovely in casseroles, pizzas, and party dishes.
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Step 5:
Divide the cut mushrooms among plastic bags. Be sure to press out the excess air and seal them tightly. If the bags don't have a zip closure, just tie them tightly. Put them in the freezer. Turn on the quick-freeze function for 1-2 hours; if you don't have one, freezing will take longer (about 3 hours). You can also pre-freeze the mushrooms on a tray (spread in a single layer), then transfer them to a bag and return them to the freezer.
- You can put all the mushrooms in one bag or a tightly sealed plastic container and freeze them, taking out as much as you need for a given dish. But keep in mind that mushrooms can't be refrozen, so it's best to take out only the amount you'll cook right away. It's more convenient to freeze the mushrooms in several bags in small portions, enough for one dish each. I recommend labeling them with what's inside and the date (write in pencil, since pen ink can run). That way you'll easily find what you need in a full freezer.
- Frozen mushrooms keep for no more than 12 months at 0°F (-18°C).
Caloric content of the products possible in the composition of the dish
- Button mushrooms - 24 kcal/100g
