How to Freeze Mushrooms

Learn how to prepare mushrooms to store in the freezer for later use.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 5

Freezing time 1

Total Time 1 15

Servings

Calories 50kcal

Clean and prepare the mushrooms for freezing. Wipe them clean with a damp paper towel to remove dirt. Trim off the dried out parts of the stems or remove the entire stems of chanterelle, shiitake, and portobello mushrooms.
You can keep small mushrooms whole, but most mushrooms should be sliced. Slice or quarter button/white and cremini/baby bella mushrooms. Slice shiitake, portobello, and oyster mushrooms.
Next, cook the mushrooms slightly. You can either sauté them in a skillet with a little oil for 5 minutes or steam them. To steam, boil an inch of water in a pot. Add a steamer basket, place the mushrooms in the basket, cover, and cook for 3 to 5 minutes. Let the mushrooms cool completely after cooking.
Alternatively, you can keep the mushrooms raw. However, frozen raw mushrooms get very mushy when cooked, so it's usually best to cook them before freezing unless you are only using them in dishes where their texture doesn't matter.
After the mushrooms cool, transfer them to a lined baking sheet. Spread them out in a single layer. Place the baking sheet in the freezer, somewhere it won't get bumped. Freeze for 1 to 2 hours until frozen solid.
Transfer the frozen mushrooms to freezer bags. Seal tightly, removing as much air as possible. Label.
Store in the freezer for up to 6 months.

Use frozen mushrooms in hot recipes for best results. They don't work well in raw ones. Add the mushrooms directly to recipes like soups, casseroles, pasta, and risotto. Just be sure to cook for long enough so they fully thaw and release any moisture they absorb.