5 Ways To Preserve Fresh Mushrooms

Button and cremini mushrooms are more sturdy, but be extra careful when working with lion’s mane, enoki, and oyster mushrooms—wash these varieties while they’re still attached to the larger base and then pull them off and wash them again, if necessary.

Avoid slicing them with a serrated knife because it will be hard to make them even.

Treating the mushrooms with this solution will help them retain their color instead of darkening as they cook.

Make sure the holes in the steamer basket aren’t so large that your mushroom pieces can fall through.

Slices and quarters will take about 3 minutes while whole mushrooms can take up to 5 minutes to steam all the way through.

You can also use a plastic freezer bag to store the mushrooms.

Cooling them is important before putting them in the freezer because the heat may cause other items in the freezer to partially thaw and refreeze.

Feel free to snap the stems off if you only want the tops, but you can saute, freeze, and eat the stems just the same.

Use a heavy pan (like cast iron) to ensure even cooking.

You may need to add more butter or oil if you’re cooking a large batch. Add any spices that you may want to have on your mushrooms. Basil, oregano, rosemary and thyme are great options. Mushrooms with smaller heads (like enoki and lion’s mane) will only take up to 2 minutes. Oyster mushrooms and large strips of portobello caps might take up to 4 or 5 minutes.

The mushrooms will expand as they freeze, so be sure to leave room. If you don’t have a large enough container, use multiple small ones or a large plastic zipper bag.

If you want to use your frozen mushrooms at or after the 9-month mark, let them thaw first. If you see a gooey film or squishy, slimy texture, they’ve gone bad.

You don’t have to add salt, but it will help preserve their color and bring out their flavor.

When washing portobello caps, snap off the stem first and scoop out the gills with a spoon. It may help to use a sieve to wash lion’s mane or enoki mushrooms because each individual cap is very slender and delicate.

If you’re cooking 1 cup (220 grams) of mushrooms, you’ll only need 2 cups (470 mL) of water and 1 cup (220 grams) of ice. You’ll need to place the vegetables into cold water immediately after boiling, so it’s wise to prepare the ice bath ahead of time.

Try to keep all of the mushroom slices and quarters about the same size so they cook evenly.

If you don’t have a colander or standing sieve, you can also use a slotted spoon to lift the mushrooms out of the pot a few at a time and plop them into the ice bath.

Make sure there’s enough water to cover all of the mushrooms. If necessary, add some more water and a few ice cubes. You can also use tongs or a spoon to drop the mushrooms into the ice bath.

You can also use a plastic freezer bag to store the mushrooms. Just try to squeeze out most of the air from the bag before you seal it.

To defrost the mushrooms, store them in the refrigerator for 6 to 7 hours. Cook with frozen mushrooms just like you would any other frozen vegetable.

Cremini mushrooms are often small enough to be pickled whole, but larger button and portobello mushrooms may need to be sliced. Morel mushrooms are best pickled whole.

Thyme Bay leaves Rosemary Oregano Dill

Avoid aluminum, cast iron, and copper pans because these will release a metallic taste after coming in contact with vinegar.

Toss in any other ingredients that you’d like to complement the flavor of the mushrooms. Thinly slice garlic, shallots, or spring onions are great options.

Whole morel mushrooms might take up to 5 minutes to properly cook. Lion’s mane and enoki mushrooms will cook in up to 2 or 3 minutes, so watch them carefully—overcooking will cause the pickles to be limp and mushy.

If you have a kitchen thermometer, the mixture should be about 180°F (82°C) to 190°F (87°C). If you’re using a lower heat setting, rest a pot lid over half of the saucepan to hold a simmer.

Use a spoon to gather up any herbs left in the bottom of the pan and put them into the jar.

Quick-pickled mushrooms will stay good in the refrigerator for up to 1 month.

Using too much heat can cause the mushrooms to lose their flavor.

Cut them as evenly as you can because thinner slices will take less time to dry while thicker ones will take more time. If you’re drying portobello caps, discard the stems, scoop out the gills with a spoon, and wash both sides of the cap very well. You may need to rewash the mushrooms if you discover bits of dirt stuck under the caps after slicing them. Remember to pat them dry again!

If some of the mushrooms are dry at the 3 or 4 hour mark, take them out and let the others dry for longer (up to 7 hours). Smaller strings of of enoki and lion’s mane mushrooms will only take 2 to 3 hours, so check on them sooner and more often.

If you notice that some of the mushrooms still seem moist or are able to bend, place those onto a different dehydrating tray and continue to dry them.

To rehydrate them, pour boiling water over the mushrooms and let them soak for 20 to 30 minutes. Use dried mushrooms to flavor soups and sauces. Dried mushrooms are no longer effective when they lose their scent (typically after 1 year).