How to keep mushrooms fresh for Christmas: Freeze, dry, repeat

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 like fresh ones.

Freezing and drying are the two most popular ways to store mushrooms. Each has its advantages and disadvantages, but if you follow the rules, you will not waste your supplies. 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, but also parasol mushrooms or saffron milk caps.

First, mushrooms need to 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, their texture will not be the best after thawing; they will become rubbery. If the mushrooms are not very dirty, you can even skip washing and just 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 method will cause them to lose some of their flavor. Raw frozen mushrooms retain the most flavor but need to be used much more quickly, within a few months. If you boil the mushrooms, you can use them until the next season. Some mushrooms, such as chanterelles and saffron milk caps, need a quick boil or fry; otherwise, they might taste bitter after thawing.

When you decide to cook the mushrooms, it's important to 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 labeling 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.