If you're like me you often discover a partial container of fresh mushrooms in the bottom of the vegetable drawer that are way past their prime--into the trash they go. Well, NO MORE, now that I've figured out how to prep and freeze them for future use.

Not only am I reducing waste and saving money, but I've also found it very handy to have frozen mushrooms on hand for use in a variety of recipes. In fact, part of my shopping plan now is to buy extra mushrooms when they are on sale or available in large containers from a big box store. I prep and freeze them all at once.

Some vegetables can be frozen in their raw state, but I haven't had any luck freezing raw mushrooms. Their texture and appearance become funky when frozen raw. However, I've found that if you saute' them first, they freeze well. Here's how I do it.

Step-by-step photos for
Prepping and Freezing Mushrooms

Step 1. Assemble the ingredients

• fresh mushrooms, sliced (buy them pre-sliced or slice them yourself)
• olive oil
• salt & pepper (optional); view on Amazon

Step 2. SAUTE' MUSHROOMS. Heat olive oil in a large skillet on medium-high heat. Add mushrooms. (Cook in batches if your skillet is smaller.) Saute', stirring frequently, until just cooked through and any released liquid cooks off. Season with salt and pepper, if desired.

• view non-stick skillet on Amazon (highly rated); not for induction

Step 3. COOL. Spread them out on a plate or baking sheet to cool completely.

• view 13x18 half-sheet pan on Amazon

NOTE ABOUT VOLUME from raw to cooked:  

• Mushrooms reduce in volume by half as they cook. Keep that in mind when portioning mushrooms and using them in recipes.
• 4 oz. (1 cup) raw mushrooms = 1/2 cup sauteed mushrooms.
• In the photos above, I sauteed 16 oz of fresh mushrooms; that resulted in four 1/2-cup portions of cooked mushrooms.

Step 4. PORTION AND FREEZE. Use a measuring cup to mound 1/2-cup portions of sauteed, cooled mushrooms in the center of a piece of plastic wrap. Flatten the mushrooms into an even layer and wrap tightly. (A thin, even layer will facilitate thawing later.) Repeat with remaining mushrooms. Insert wrapped mushrooms inside a Ziploc-type freezer bag. (4 portions will fit in a quart-size bag.) Press out as much air as possible as you seal the bag. Or, insert the wrapped mushroom portions into plastic or glass freezer container. Label and date the bag or container with portion amounts. Freeze for up to 6 months.

view on Amazon:  quart Ziploc freezer bags, stainless steel measuring cups, Sharpie marker (for labeling)

TO THAW: Place frozen packet(s) of mushrooms in the refrigerator overnight or thaw on counter at room temperature for 1-2 hours. It is normal for frozen mushrooms to release liquid as they thaw. 

TO USE: Thawed mushrooms may be added to any recipe that calls for cooked mushrooms, for example:

• pizza
• omelets
• burgers
• stir-fries
• rice
• soups
• pasta sauces

It is so convenient to have these pre-measured, pre-cooked packets of mushrooms on hand in my freezer. And, NO MORE WASTED MUSHROOMS!

Here's are more ways to reduce waste and save money: 

• How to Store Onions, Garlic, and Shallots
• How to Mince and Freeze Garlic
• How to Freeze Leftover Mashed Potatoes
• How to Freeze Green Chiles

Make it a Yummy day!

Monica

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How to Freeze Mushrooms

By Monica              Servings: 2 c. cooked mushroom

Ingredients

• 2 tablespooons olive oil
• 16 oz fresh mushrooms, sliced
• salt & pepper (optional)

Directions

TO COOK: Heat olive oil in large skillet on medium-high heat. Add mushrooms. (Cook in batches if skillet is too small.) Saute', stirring frequently, until just cooked through and any released liquid cooks off. Season with salt and pepper, if desired. Transfer to plate or baking sheet to cool completely.

MUSHROOM VOLUME from raw to cooked: Mushrooms reduce in volume by half as they cook. Use these measurements as a guideline for using mushrooms in recipes.

4 oz. (1 cup) raw mushrooms
= 1/2 cup sauteed mushrooms

TO PORTION AND FREEZE: Use measuring cup to mound 1/2-cup portions of sauteed, cooled mushrooms in center of piece of plastic wrap; flatten into even layer and wrap tightly. Repeat with remaining mushrooms. Insert wrapped mushrooms inside Ziploc-type freezer bag. (4 portions will fit in a quart-size bag.) Press out as much air as possible as you seal the bag. Or, insert wrapped mushroom portions into plastic or glass freezer container. Label and date the bag or container with portion amounts. Freeze for up to 6 months.

TO THAW: Place frozen packet(s) of mushrooms in refrigerator overnight or thaw on counter at room termperature for one hour. It is normal for frozen mushrooms to release liquid as they thaw.

TO USE: Thawed mushrooms may be added to any recipe that calls for cooked mushrooms: pizza, omeletes, burgers, rice, stir-fries, soups, pasta sauces, and more.

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