Preserve their flavor and texture for longer!
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Ah, mushrooms. They're one of those ingredients you either love or hate, and Ree Drummond doesn't just love them—she adores them! "I am hopelessly devoted to mushrooms," she says. They add a woodsy, umami flavor to many favorite mushroom recipes, from veggie burgers to pasta meals, and homemade pizzas too! If you're a fan of mushrooms and you've never tried mushroom gravy, you're been missing out. It's dreamy when ladled onto chicken fried steak, mashed potatoes or even slices of Thanksgiving turkey.
But the thing about mushrooms is that they can have a short shelf life. Before you know it, that carton of mushrooms has grown slimy, wrinkly and smelly, and there's nothing left to do but throw them out. If you're a fan of the fungi you may have wondered, is there a better way? As it turns out, the answer is yes!
Like so many other foods, mushrooms can be frozen to keep them fresh and delicious for months... as long as you freeze them the right way! Keep reading for everything you need to know. Whether you grow your own mushrooms or are a fungi fanatic who keeps different types of mushrooms on hand at all times, let this be your guide to keeping them delicious for longer.
Start with mushrooms that are nice and fresh; it's best to avoid freezing any shriveled, slimy mushrooms. You'll need to clean them to remove any dirt—wipe them with a damp paper towel, brush them with a pastry brush, or give them a quick rinse with water, but be sure to dry them thoroughly. Mushrooms are like tiny sponges when it comes to absorbing moisture! Trim any woody parts from the stem and then cut larger mushrooms into uniform pieces; smaller mushrooms can be kept whole! The next step is to cook the mushrooms by sautéing them in a small amount of neutral oil or steaming them until they're fork-tender. Once the mushrooms have cooled completely, it's time to freeze them!
Flash freezing—a way of freezing individual pieces of food—is the way to go. This method makes it especially easy to use the frozen mushrooms a few at a time if you choose. Just spread the cooled mushrooms onto a parchment paper-lined cookie sheet and pop it into the freezer for about an hour, or until the mushrooms feel hard and frozen. Then pile all of the mushrooms into a freezer-safe bags or containers, force as much air out as possible, and store in the freezer for up to nine months.
You can certainly freeze mushrooms fresh, but cook them beforehand for the best texture and flavor. Mushrooms are full of water and when they're frozen from fresh, they can end up soggy, mushy and all around unpleasant. Cooking them beforehand, though, removes some of that moisture and results in better mushrooms. Sautéing them in a skillet with just a tiny bit of oil or butter is an easy way to quickly dehydrate mushrooms—it only takes about five minutes (depending on how many mushrooms you're working with, of course) and it's so worth it in the long run.
Here's a tip to make your life easier: don't thaw them! Simply take the mushrooms straight from frozen and add them to any dish you plan to cook. You can always thaw them in the fridge overnight if you prefer, but adding them frozen is easier and works just as well.
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