wikiHow to Preserve Fresh Mushrooms

Four Methods:Freezing cooked mushroomsBlanching and FreezingFreezing uncooked morel or morel-type mushroomsDuxelles

Fresh mushrooms purchased from a store or harvested from the wild can be used many months later if stored correctly. There are many different kinds of mushrooms and many different ways to preserve them, so perfecting the method will require some trial and error, but the basic methods outlined here should work for the more common types of mushrooms available from fruit and vegetable suppliers.

Method 1
Freezing cooked mushrooms[1]

  1. Image titled Washingmushies
    1
    Wash the mushrooms thoroughly in cold water.
  2. Image titled Cuttingmushiesinquarters
    2
    Trim off the ends of the stems if necessary. If the mushrooms are larger than 1 inch / 2.5 cm across, either slice them, or cut them into quarters.
  3. 3
    Decide whether you will steam or fry the mushrooms. Mushrooms can be steamed or heated in fat in a fry pan. The deciding factor might be taste preference, or your desire to keep the mushrooms longer, as steamed mushrooms will keep about three months longer than those cooked in fat.

Steaming mushrooms

  1. Image titled Lemonsformushies
    1
    Treat the mushrooms to prevent discoloration. Mushrooms that are going to be steamed will retain a better color if they are given an anti-darkening treatment first. To do this, dip the prepared mushrooms for 5 minutes in a solution containing 1 teaspoon lemon juice or 1 1/2 teaspoons of citric acid mixed into a pint of water.
  2. Image titled Steamingmushies
    2
    Steam the mushrooms. The steaming time is as follows:
    • Whole mushrooms - 5 minutes
    • Buttons or quarters - 3 1/2 minutes
    • Slices - 3 minutes.
  3. Image titled Packagingmushies
    3
    Cool promptly on removal by removing from the steam. Drain and package. Leave 1/2 an inch (1.27 cm) of headspace.
  4. Image titled Sealingmushiesblue
    4
    Seal and freeze. Steamed mushrooms will freeze for up to one year.[2]

Frying mushrooms

  1. Image titled YUM 2528
    1
    Use a frying pan to heat. Heat small quantities of mushrooms in margarine or butter in an open frying pan until almost done. Cool by air or set the pan in which the mushrooms were cooked in cold water. Pack into containers, leaving 1/2-inch / 1.27 cm headspace. Seal and freeze. Fat-fried mushrooms will last for up to nine months in the freezer.[3]

Method 2
Blanching and Freezing

  1. Image titled Buttonmushieswash
    1
    Wash the mushrooms.
  2. Image titled Buttonmushieschop
    2
    Cut the mushrooms into slices or quarters if required.
  3. Image titled Blanchingbuttonmushies
    3
    Drain the mushrooms. Then plunge them directly into a pot of boiling water for 1 to 2 minutes after the water boils.
  4. Image titled Buttonmushiescolander
    4
    Remove the blanched mushrooms by tipping into a sieve or a colander.
  5. Image titled Buttonmushiesbowl
    5
    Plunge the mushrooms into cold water to stop the cooking process. Drain.
  6. Image titled Buttonmushiesincontainer
    6
    Place them in plastic freezer containers. Leave a little headspace.
  7. Image titled Buttonmushiessealed
    7
    Seal and freeze.

Method 3
Freezing uncooked morel or morel-type mushrooms

Some mushrooms will thaw into a soggy mush if preserved in the manner outlined next. However, this may work with some kinds of mushrooms that have a certain thick and coarser texture, like morels.[4]

  1. Image titled Rinse morels 2669
    1
    Wash a quantity of fresh morel mushrooms under running tap water. The mushrooms can be sliced according to preference, or preserved whole.
  2. 2
    Add a teaspoon of vegetable oil to the mushrooms and mix well.
  3. 3
    Place the washed whole or sliced mushrooms into a plastic freezer bag. Place in the freezer and freeze for as long as required, for up to three months.
  4. Image titled Asparagus and Morels 2605
    4
    Thaw. When required, remove from the freezer and cook. No thawing will be necessary. Just add the contents into a cooking pan until all moisture and excess water evaporates, creating your mushroom dish from scratch.

Method 4
Duxelles

Duxelles is a finely chopped or minced mixture of mushrooms with additions such as onions, herbs, and butter.[5] This method provides a neat "small storage" solution for keeping mushrooms but it is very short term - approximately one week in the refrigerator and up to one month in the freezer.[6]

  1. 1
    Wash and dry the mushrooms.
  2. 2
    Chop or mince the mushrooms finely.
  3. 3
    Cook the chopped mushrooms and onions with butter in a skillet until softened. Add fresh herbs of your choice (make sure that these are finely minced or chopped too). Parsley is a traditional addition.
  4. 4
    Add a splash of wine or sherry for extra flavor.
  5. 5
    Freeze in a container. Add the date so that you know when to use it by.
  6. 6
    Use to add zip to cooked chicken breasts, or in cream of mushroom soup.

Warnings

  • Always be sure that you are using edible mushrooms before cooking, preserving, and eating them. If there is any doubt, do not consume them.

Things You'll Need

  • Steamer or fry pan
  • Cutting board and knife
  • Bowl
  • Colander or sieve
  • Containers suitable for freezing
  • Plastic freezer bags, or similar sealing agent

Article Info

Featured Article

Categories: Featured Articles | Food Preservation Techniques