Thinking about Christmas already? Freeze mushrooms now for fresh flavour

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

Freezing and drying are the two most popular ways to store mushrooms. Each method has its advantages and disadvantages. But if you follow the rules, you will not waste your supplies, and while waiting for the next season, you can prepare delicious dishes.

The best-looking mushrooms are suitable for freezing. Mushrooms should be young and firm, without any damage. As for the species, almost any kind will do. However, we most often stock up on bay boletes, porcini, and boletes, parasol mushrooms or saffron milk caps.

First, mushrooms must be cleaned of all dirt and then rinsed under running water. The next step is to dry them thoroughly with a paper towel. This simple task is very important. If you freeze damp mushrooms, after thawing, their texture will not be the best; they will become rubbery. If the mushrooms are not very dirty, you can skip washing and gently clean them with a soft-bristled brush to remove any dirt. The less moisture, the better the frozen mushrooms.

What to do next with the mushrooms does not have a clear answer. You can boil, blanch, or freeze them raw. When you boil mushrooms (up to 10 minutes), their volume decreases, making them easier to store. However, this way, they will lose some of their flavour. Raw frozen mushrooms retain the most flavour. However, you need to use them much more quickly, within a few months. If you boil the mushrooms, you can use them until the next season. Some mushrooms need a quick boil or fry; otherwise, they might have a bitter taste after thawing. These are chanterelles and saffron milk caps, which are gilled mushrooms.

When you decide to cook the mushrooms, you must cool and dry them afterward. Place raw mushrooms immediately on flat trays after drying. Once the mushrooms are frozen, transfer them to freezing bags or containers. This will prevent them from sticking together. It's important that the containers you choose are airtight. Both plastic and silicone containers will work. It's worth labelling them with the mushroom name and freezing date to simplify planning delicious dishes later. Remember that mushrooms should not be thawed; they should be added to dishes immediately.