Freezing, cooked
Cook first, then freeze. Never freeze raw.
Why
Raw mushrooms are mostly water, and freezing that water bursts the cell walls. What thaws is a grey slumped mass in a puddle. Cooking first drives out much of the water and sets the structure, and the result freezes and thaws well. This is the right method for species that dry badly, chanterelles above all.
How
- 01Dry sauté until the water has gone, as above.
- 02Cool completely, then freeze flat in a single layer before bagging, so you can take out a handful rather than a brick.
- 03Chanterelles, oysters and hedgehogs all keep well this way for months.
- 04Cooked and frozen mushrooms go straight into a hot pan or a sauce from frozen. Thawing them first gives back the puddle.
What this step actually needs
What this step needsVacuum sealer$29.98Some links here are Amazon affiliate links. If you buy through one we earn a commission at no extra cost to you, and it never changes what we recommend. Prices were read from Amazon when this page was built and will have moved since.
Species this matters most for
The other techniques
Brush, do not wash
Clean with a brush and a damp cloth, not under a tap.
The dry sauté
Hot dry pan first. Fat only after the water has gone.
Cook it properly, and cook it through
Eight to ten minutes minimum, and longer for anything thick.
Drying
The default preservation method, and for some species an improvement.