Mushrooms freeze well once they are steamed or sauteed first. Frozen raw they come out soft and watery.
NDSU’s freezing guide has them washed, trimmed and sliced, soaked briefly in lemon juice to keep their color, then either steam blanched or sauteed in butter until tender. Cooking first drives off water, so the thawed mushroom is firmer and the color holds.
| Short answer | Yes, cooked first |
|---|---|
| Prep | Wash, trim and slice or quarter the larger caps |
| Color | Soak 5 minutes in a lemon juice solution, per NDSU |
| Steam blanch | About 5 minutes whole and 3.5 minutes for buttons or quarters |
| Or | Saute in butter or margarine until tender |
How to freeze mushrooms
- Wash, trim the stem ends and slice or quarter any caps over an inch wide.
- Soak them for 5 minutes in a solution of lemon juice and water to protect the color.
- Steam blanch for about 3.5 to 5 minutes, or saute them in butter until tender.
- Cool them quickly and drain well.
- Pack them in freezer bags or containers, press out the air and label the date.
What happens when you get it wrong
- Soggy mushrooms. Raw mushrooms are mostly water and collapse when thawed.
- Dark mushrooms. Without the lemon juice soak they discolor in the freezer.
- A solid clump. Wet mushrooms bagged together freeze into a block.
Saute them and freeze them in the sauce they are going into.
Use fresh mushrooms for anything raw, such as salads.
Frequently asked questions
Can you freeze raw mushrooms?
You can, but they turn soft and watery. Cooking them first gives a better result.
Do you need to blanch mushrooms before freezing?
NDSU gives two methods: steam blanch them, or saute them in butter until tender.
How long do frozen mushrooms last?
NDSU’s guide gives no storage time for them, so use them within a few months and check for freezer burn.
How do you use frozen mushrooms?
Straight from the freezer in soups, sauces and stir fries, since they are soft after thawing.