There are a couple of things to know to be certain you keep the freshness and do it correctly.
- To prepare the mushrooms before freezing: wash them gently in cold water and cut off the ends of the stalks, do not bother too much about the smaller ones, the stalks can be left. Any which are more than about an inch round should be halved or quartered since they will freeze better if bigger.
- Unlike many vegetables acceptable for freezing, mushrooms do not have to be blanched. Blanching is the process of rapid boiling before freezing that destroys bacteria and enzymes and helps vegetables retain their vitamin c.
- can you freeze mushrooms? Mushrooms should be sautéed before freezing. This practice is simply cooking them in margarine or butter, at a saucepan or skillet, in a high heat. To get a 1lb batch cook for approximately 1-2 minutes and add salt and pepper as required. Olive oil is also utilized during the sauté procedure if you prefer it to margarine or butter
- The reason behind getting them sautéed is that raw, raw, they will get mushy when reheated.
- Leave your batch to cool properly and then keep in tiny containers. Be mindful not to package the containers too tight as expanding will happen when the vegetables are suspended.
- The perfect containers to use are plastic containers or freezer bags. The container used should be airtight and not crack at low temperatures.
- After putting the container in your freezer, use the quick freeze setting in case you own one, as vegetables frozen immediately keep their freshness better.
- Ideally, you should store the mushrooms in the freezer for no longer than a month to enjoy them in a fantastic quality. When you take them from the freezer you can cook them from frozen or thaw them for one hour before using if you would like.
Provided vegetables are treated correctly, they will freeze particularly well, keeping more taste and goodness than by maintaining in any other method. Learn the four basic principles dealt with this section and you cannot fail. Blanching, chilling, packaging and cooking. Vegetables cannot be frozen raw. They have to be blanched first, whilst tender and fresh. Blanching vegetables helps to seal in the color, flavor and nutritive value. Raw vegetables stored in a freezer will get rid of quality easily.