Mastering the art of cooking and freezing mushrooms

Frozen mushrooms are an indispensable ingredient in the kitchen—they can be used for soup, sauce, risotto, or dumplings. However, improper cooking can cause them to lose their texture and aroma. So, how do you prepare mushrooms to taste fresh and smell like they've just been picked? The key to success lies in a few simple rules.

Cooking frozen mushrooms requires a bit of attention, but the results are worth it. Remember not to defrost them before processing, use minimal amounts of water, and only cook as much as needed. With these simple rules, your mushroom dishes will be aromatic, tasty, and full of forest character.

1. Do not defrost before cooking: Many make the mistake of thawing mushrooms before putting them into the pot. In fact, frozen mushrooms should be placed directly onto the pan or into the pot. Thawing can make them watery and cause them to lose some of their flavour.
2. Cook with minimal water: If you're cooking frozen mushrooms in water, use as little as possible so you don't dilute their flavour. It's best to cook them in vegetable or meat stock, which will further enrich their aroma.
3. Add spices at the end: Frozen mushrooms have a delicate taste, which can be easily overwhelmed by spices. Therefore, salt, pepper, and herbs should be added at the end of cooking to avoid disturbing their natural aroma.
4. Avoid overcooking: Frozen mushrooms are already thermally processed before freezing, so they do not require long cooking. Ten to 15 minutes is sufficient for them to be soft but retain their firmness.

Freezing mushrooms is an excellent way to preserve their freshness, taste, and nutritional value for longer. For the best results, it is worth following a few basic rules.

1. Selecting mushrooms: Fresh, healthy, and firm mushrooms are best for freezing. Avoid those with signs of mould, discolouration, or excessive moisture. Popular types for freezing include porcini mushrooms, bay boletes, chanterelles, and slippery jacks.
2. Cleaning: Before freezing, thoroughly clean mushrooms of sand, leaves, and needles. You can do this gently with a brush or a damp cloth. If the mushrooms are very dirty, rinse them quickly under running water, but remember to dry them thoroughly before proceeding.
3. Preparation for freezing: Depending on their future use, you can freeze mushrooms whole, cut into pieces, or after initial thermal processing.
4. Packing and storing: Store mushrooms in airtight bags or containers designed for freezing. This way, they won't absorb the smells of other products in the freezer. It's a good idea to note the freezing date and type of mushrooms on the packaging.
5. Storage time: Mushrooms are best consumed within 8 to 12 months of freezing. Longer storage can affect their taste and texture.