Many varieties of mushroom can be frozen successfully if properly prepared ahead of time. This technique ensures that the mushrooms will be full of flavor and still appealing in texture when thawed and used in recipes.
Mushrooms that freeze well with this method:
Black trumpet (black chanterelle)
Gold chanterelle
Hedgehog
King oyster (Trumpet royale)
Oyster mushroom
White chanterelle
Truffles can be frozen uncooked, but will lose some texture when thawed.
1.
Thoroughly clean the mushrooms by cutting away any dirty spots and wiping them gently with a mushroom brush or damp cloth.
2. Slice or tear them into pieces and place in a pre-heated, dry sauté pan over medium high heat.
3. Cook, stirring constantly to prevent sticking, for about 3–5 minutes—until the mushrooms begin to give up their natural juices.
NOTE: Cooking times and natural moisture will vary among different varieties of mushrooms. If the mushrooms look dry in the pan or begin to brown, add a little water to create a moist cooking environment.
If the mushrooms create a lot of liquid, pour it off and reserve it for future use.
4. Cover the pan and continue cooking for about five more minutes, until the mushrooms are partially—but not completely— tender.
.Pour off and reserve any additional accumulated liquid.
5.
Freeze the mushrooms in small containers so it’s easy to thaw what you need.
Barbara Adams Beyond Wonderful
Cooking Tips and Techniques
by Mushroom Expert, Charmoon Richardson
