Top Row: Crimini, Hen of the Woods (Maitake), Golden Enoki, Lion’s Mane, Chestnut
Middle Row: Shiitake, Blue Oyster, King Trumpet, Enoki, Mediterranean Oyster
Bottom Row: Shimeji, Pink Oyster, Nameko, White Button
There are only 2 more weeks of farmers’ markets here in Bucks County and I stopped by two to gather up as many mushroom varieties as I could get my hands on. Now there’s no way we’ll eat all of these this week. So, let’s do some freezing.
The quality and freshness is of the utmost importance anytime you are freezing produce. Information on the web has you checking for slimy browning and off smells. We’re not going to wait that long. It’s always best to freeze produce immediately for the best keeping quality and nutritional value.
Clean
Cultivated mushrooms that are grown in bags have no soil residue, so they are good to go. Mushrooms grown in houses are cultivated in a peat base and require some attention. Wild-crafted mushrooms come with all sorts of forest residue and possibly some additional crawly things. They should be inspected thoroughly.
I wash my mushrooms. Yes, as shocking as it is and despite all of the warnings out there, it’s true. They are primarily made up of water anyhow and I have never observed them to instantly suck up water as is threatened by chefs. Wash quickly in cold water and dry immediately.
Slice or Tear
Trim off any dry stem ends. Shiitake, Chestnut, and Nameko mushrooms have inedible fibrous stems which should be removed. Trim off hard parts of Hen of the Woods, Chicken of the Woods, and Oyster mushrooms. Save all trimmings to make mushroom broth.
Slice, quarter, or tear into desired size.
Cook
Mushrooms require cooking before freezing. You have a choice of two methods.
Steam
Steaming allows for a longer storage time. To prevent darkening, soak mushrooms in a solution of 1 teaspoon lemon juice to 2 cups water for 5 minutes.
Steam for 3 minutes for sliced or 5 minutes for whole buttons. Drain and spread out on a plate or baking sheet to cool.
Will keep frozen for 12 months.
Sauté
Cook mushrooms butter or oil in a skillet over medium-high heat for 5 to 10 minutes, until all of the released moisture is evaporated. Spread out on a plate or baking sheet to cool.
Will keep frozen for 2 months.
Freeze
Place the cooled mushrooms in the freezer for 2 hours. Once frozen, pack into freezer bags or containers, seal, and and place in the freezer. Remove as much air as possible. Vacuum-packed mushrooms will maintain the highest quality.
Use straight from the freezer for your recipes.
Sheila
