How to freeze mushrooms for Christmas Eve mushroom soup

Is it already time to think about Christmas Eve mushroom soup? Yes, if you want to cook it with mushrooms from your supplies. Freezing is one of the best methods because mushrooms do not lose their properties or flavour. If done correctly, they will taste as fresh as when first picked.

Freezing and drying are the two most popular ways to store mushrooms. Each method has pros and cons, but if you follow the guidelines, you will not waste your supplies. While waiting for the next season, you can prepare delicious dishes from your stored mushrooms.

Freezing is best suited for the finest mushrooms. They should be young, firm, and free from damage. While almost any species will do, people often stock up on bay boletes, porcini mushrooms, red-capped scaber stalks, parasol mushrooms, and saffron milk caps.

First, clean the mushrooms to remove any dirt, then rinse them under running water. The next step is to thoroughly dry them with a paper towel. This is crucial because freezing damp mushrooms can ruin their texture, making them rubbery when defrosted. If the mushrooms are not very dirty, you can even skip washing and instead use a soft-bristled brush to gently clean them. The less moisture, the better your frozen mushrooms will be.

What should you do with the mushrooms next? There's no definitive answer. You can pre-cook, blanch, or freeze them raw. When pre-cooking mushrooms (for up to 10 minutes), they reduce in volume, making them easier to store, although they may lose some flavour. Frozen raw mushrooms retain the most flavour but must be used within a few months. Pre-cooked mushrooms, however, can last until the next season. Some mushrooms, like chanterelles and saffron milk caps (gilled mushrooms), must be briefly pre-cooked or fried. Otherwise, they may taste slightly bitter after defrosting.

Suppose you decide to cook the mushrooms, cool them, and dry them afterwards. For raw mushrooms, place them on flat trays immediately after drying. Once frozen, transfer them to bags or containers designed for freezing. This will prevent them from sticking together. It's important that the packaging is airtight; both plastic and silicone are suitable. Labelling the packages with the mushroom name and freezing date will help you plan future dishes. Remember not to thaw the mushrooms but to add them directly to your cooking.