Food Preservation

Can You Freeze Mushrooms? Easy Guide to Freeze Mushrooms at Home

In this article, you will know the answer to the query “Can You Freeze Mushrooms? Easy Guide to Freeze Mushrooms at Home“.

If you’re a mushroom fan like me, you’ll buy as many mushrooms as possible when they are in season.

You can keep them in the fridge for about a week.

The problem of wasted food can be solved if you can’t eat them all within seven days.

Some mushrooms, such as creminis, portobellos, and button mushrooms, cannot be dried and picked.

Are there any ways to combat these types of fungus? By freezing them, they can be kept safe for several months.

Mushrooms that are frozen are simple to prepare. You can store and prepare them by following these steps.

Don’t worry. I’ll guide you through it.

How to Select the Best Mushrooms

Mushrooms should look beautiful when they are fresh. Consequently, there should be no dark spots, molds, or other imperfections.

Plump, firm, and smooth are what they should look like. Wrinkles and dryness should not be present.

In addition, you should find mushrooms that smell fresh and earthy. Moldy and musty mushrooms should be avoided.

Mushrooms with a musty, moldy scent can’t be stored in the freezer.

Depending on its cap, the mushroom will have a distinct flavor. Those with closed caps have a more delicate taste.

Veils and veins on the mushrooms impart a richer flavor.

How to Freeze Mushrooms?

Some mushrooms can be frozen raw.

It is possible to freeze raw some mushrooms, like shiitakes and button mushrooms or wild mushrooms like oysters, tooth mushrooms, and chicken of the woods.

As a result, the texture of these mushrooms will remain intact. Frozen mushrooms of this type should not be consumed.

Three options are available: saute, blanch, and steam.

Sauteed mushrooms will not last as long in the fridge (9 months) as they will if they are steamed or blanched (12 months).

You can choose which method to use depending on how long the event lasts.

Sautéed mushrooms can be kept in the fridge for up to 9 months, while blanched mushrooms can last for up to one year.

The Sauté Method

Mushrooms that have been sauteed and frozen can be eaten right away.

Served with pizza, quiche, or pasta, these mushrooms are delicious.

Step 1: Rinse the mushrooms in cold water and allow them to dry completely.

To quickly dry them, you can use a towel.

Step 2: You can cut larger mushrooms into smaller pieces. Their size shouldn’t be less than half an inch.

Slice them evenly for even cooking.

Step 3: Frosted mushrooms may appear darker.

Let the mushrooms soak in 1 pint of water for approximately 4 – 6 minutes with 1 teaspoon lemon juice or 1 tablespoon butter. Combine the citric acid with 5 teaspoons of lemon juice.

Step 4: In a saucepan, heat butter or oil over medium heat.

Add the mushrooms and turn the heat up.

Stirring constantly, cook the mushrooms for 5 to 6 minutes, until the liquid has evaporated.

Step 5: Turn off the heat and let them cool to room temperature.

Step 6: Lay out the mushrooms in a single layer on a metal cookie sheet.

At least 5 hours should be allowed for the mushrooms to cool and dry.

There will be a thin layer of ice on top of the mushrooms. Don’t be alarmed.

Frost is the only thing on the ground. When mushrooms freeze, flash-freezing prevents them from sticking together.

When you are ready, you can quickly take out the mushrooms you do not want.

Important: You don’t want mushrooms to freeze.

Step 7: Pack the mushrooms into freeze-proof containers.

To allow the mushrooms to expand once frozen, leave a space of at least one inch around the top of the mushrooms.

Frozen bags are suitable for storing them. Each layer should not exceed half an inch in height.

Mushrooms can be easily cut into smaller pieces, so you can use them whenever you need them.

Vacuum sealing is an excellent choice. The high water content of mushrooms makes them more vulnerable to freezing burn.

Is one necessary? Remove as much air from the bag before sealing it.

Place them in the freezer at this point.

The Steam Method

The firmness of frozen steamed mushrooms makes them a wonderful addition to any dish.

Follow steps 1 through 3.

It is possible for mushrooms to turn darker when they are frozen.

In 1-pint water with one teaspoon of lemon juice or 1.5 teaspoons of citric acid, soak the mushrooms for approximately five minutes.

The mushrooms must be steamed.

Depending on your mushrooms’ size, you will need to steam them for different amounts of time.

Make sure your mushrooms are perfectly cooked by following these steps:

  • Whole mushrooms: 6 minutes.
  • Sliced mushrooms: 3 – 4 minutes.
  • Fresh mushrooms: 4 – 5 minutes.

Follow steps 5 through 8 above.

In recipes that do not require baking, frozen mushrooms can be substituted for fresh ones.

Stir-frying is easy. One mushroom at a time should be added so the mushrooms don’t dry out.

The Blanch Method

Up to 12 months of frozen blanched mushrooms can be stored.

Once they have been defrosted, they will become slightly soggy.

Soups and stews can be made using them since their texture does not change.

Follow steps 1 through 3.

A large saucepan should be used to boil the water.

Lemon juice should be added to every quart of water to prevent mushrooms from turning brown.

Approximately 1-2 minutes should be enough time to cook the mushrooms.

Mushrooms that are left to cook for more than 2 minutes will become soggy.

Put them in cold water once cooked to prevent burning.

Once the mushrooms have cooled, drain them. Then follow steps 5-8.

Can You Freeze Mushrooms? Easy Guide to Freeze Mushrooms at Home


10 minutes


10 minutes


20 minutes


  • Mushrooms
  • Air-tight containers or Ziplock bags
  • Labels and markers


  • Prepare all the mentioned equipment and ingredients in the article.
  • Follow the steps for proper freezing.
  • Label the container with the date and contents.
  • Depending on the recipe, thawing time may vary.

If you want to read more about food preservation, read here: FOOD PRESERVATION.

Ayub Khan

Ayub Khan is an accomplished culinary author with a passion for cooking and 6 years of experience. His creative ideas and valuable tips inspire readers to explore new flavors and take their culinary skills to the next level.

Rehmat Dietitian

Rehmat is a certified food dietitian having experience of 10 years in reviewing and practicing on foods different aspects.

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