How to freeze mushrooms 🍄

Mushrooms are one of those ingredients that seem untouchable and then… they spoil in no time. They absorb water, lose texture and when frozen raw, they come back completely different from how they went in. It’s their natural sponge-like structure working against us. But here’s the good news: there’s one simple step that changes everything. Before freezing, just sauté them. One minute of heat removes excess moisture, concentrates flavour and prepares the mushrooms to survive the freezer. When they go back on the heat, they taste like they were just cooked.

To prepare mushrooms for freezing, you’ll need fresh mushrooms, olive oil, salt and garlic or herbs (these are optional).

Clean the mushrooms with a cloth or paper towel and cut them in half or into quarters, depending on size. Heat a pan with a drizzle of olive oil and garlic, then sauté the mushrooms over high heat until they stop releasing water and turn golden. Season with salt and, if you like, aromatic herbs (thyme works really well). Let them cool completely, spread them out on a tray and freeze until firm. Store in a container or reusable bag.

And how do you use frozen mushrooms?

This is the best part: there’s no need to defrost them. They go straight into the pan or pot. Use them in pasta, rice, omelettes, scrambled eggs, vegetable stir-fries or even soups to add more body.

Mushrooms prepared this way have a more concentrated flavour and don’t release water into the dish, which makes all the difference.

All of this is just to remind you that the best strategies to avoid waste always start with small gestures. Mushrooms that are almost past their best get a second life when sautéed and frozen, so don’t let them go too far.

It’s also worth making a big batch at once, because the effort is the same and you end up with weeks of easier meals. And avoid washing them under water so they don’t absorb even more moisture — a cloth or paper towel does the job. 🍄