How to properly freeze and defrost mushrooms, how long they can be stored: the expert answers. Exclusive

Specially grown mushrooms – mushrooms (champignons) – are environmentally safe, and their contact with environmental pollution is minimal. To benefit from champignons and not harm your health, you need to take the choice of this product seriously.

Victoria Stelmakh, founder of the largest Ukrainian-language Facebook group on feeding and an expert on baby food, tells FoodOboz what to look for when choosing champignons in the supermarket.

How to choose high-quality and safe champignons

You should not eat mushrooms with obvious defects and signs of spoilage – it can be dangerous.

When choosing mushrooms in the supermarket, always pay attention to their color, for example, classic champignons should be white.

When choosing mushrooms, make sure they are firm, not wet to the touch, and free of mold. They can be stored in a paper bag in the refrigerator for about five days. If not only the plates on the inside of the cap have darkened, but also large dark spots appear on its outer surface, you should not buy such mushrooms. Also, avoid mushrooms that are covered with a sticky, moist coating when you smell an uncharacteristic odor.

So, when choosing champignons, you need to pay attention to the appearance of the mushrooms:

- elastic pulp (cap);

- stretched skin on the cap;

- absence of damage, dark spots, and signs of dryness are the main signs of product freshness.

If fresh mushrooms are packed in cling film with water droplets visible, it is better to refrain from buying them.

Despite all the myths, they don't need to be cleaned; you can rinse them under running water and clean the stem. That's all you need to do.

Freezing

To make mushrooms last longer, you can freeze them. However, it is important to understand how freezing can affect their quality.

For maximum texture and flavor, it is best to use mushrooms fresh. However, sometimes it is not possible to use all the mushrooms you have bought before they go bad.

Although freezing does not affect the calorie, fiber, or mineral content of foods, it can reduce the content of water-soluble vitamins such as riboflavin, niacin, and folate. Keep in mind that fresh produce also loses nutrients over time. In addition, the texture may be affected. You can freeze raw mushrooms, but given their high water content, they can become mushy when thawed. This can be used for soups, casseroles, or blends, provided that they are chopped and added to the dish while still frozen. Fortunately, some cooking methods before freezing can help mushrooms retain their freshness, texture, and nutrients.

The fresher the mushrooms are when you freeze them, the better they will keep in the freezer. Fresh mushrooms have a firm texture and a pleasant earthy odor. In addition, they have no soft or dark spots. Before freezing the mushrooms, brush off any visible dirt. Many people are tempted to wash mushrooms before freezing them, but this usually makes them softer when cooked. You should only wash them before instant cooking!

If you decide to freeze the mushrooms raw, cut off the stems and place them in a freezer-safe ziplock bag. Squeeze out as much air as possible before sealing the bag and placing it in the freezer.

Here are two recommended ways to prepare mushrooms before freezing:

Steaming is a quick cooking process that helps preserve foods before freezing. It works by destroying enzymes that can increase the rate of food spoilage. An additional benefit of steam blanching is that it inactivates Listeria and Salmonella, two common foodborne bacteria, improving the safety of mushrooms before they are frozen.

Additionally, blanching foods can help to preserve nutrients. The blanching time depends on the size of the mushrooms, so it is advisable to sort them by size or cut them into pieces of the same size before steaming. To prevent discoloration during the blanching process, first, soak fresh mushrooms in a mixture containing 2 cups of water and 1 teaspoon of lemon juice for 5-10 minutes. Alternatively, you can steam the mushrooms using a mixture of 4 cups of water and 1 teaspoon of lemon juice.

To steam-blanch mushrooms, bring a pot of water to a boil and place the steamer basket inside. Add the mushrooms to the basket and let them steam for 3-5 minutes.

Then remove the mushrooms and immediately place them in a bowl of ice water for the same time you steamed them. Strain the water, place the mushrooms in resealable freezer bags, and store them in the freezer.

Sautéing is a dry heat cooking method that uses small amounts of fat and relatively high temperatures to quickly soften and brown food.

Cooking in this way without water can prevent the loss of B vitamins. In addition, cooking with fat can improve the absorption of antioxidants and other plant compounds.

In a large skillet, add fresh mushrooms and a small amount of oil or butter and place over medium-high heat. Cook them for about 5 minutes, almost until they are fully cooked. The mushrooms should be tender, but not soft.

Remove the mushrooms from the pan and place them on a paper towel or plate to cool. Once they are completely cool, place them in an airtight freezer-safe bag and store them in the freezer.

Frozen mushrooms prepared using either of these methods can be used in a variety of ways. They work best when added to dishes that will be cooked rather than served cold.

How to thaw frozen mushrooms

Most frozen mushrooms keep for 9-12 months in the freezer. You can also add frozen mushrooms to dishes that need to be cooked but not in the oven, such as pasta, rice, or quinoa.

If the dish won't be cooking long enough to heat and cook frozen mushrooms well, you can thaw them first by placing them in the refrigerator overnight to soften them.