Content

• Advice
• Warning

Chopped mushrooms (optional). While you wait for the water to boil, cut the mushrooms into quarters or pieces. Do this if the recipe contains chopped or sliced ​​mushrooms.

• While rinsing the mushrooms under the tap water will remove dirt that has stuck on them, the boiling water will help remove the mushrooms during cooking.

Put the mushrooms in a pot of water and boil for 1-2 minutes. Since the mushrooms are at room temperature, when you add them, the water stops boiling. Wait until the water is boiling again, then turn off the heat after 1-2 minutes. Absolutely do not cook mushrooms as the mushrooms will absorb water and become soft.

Soak the mushrooms in cold water. To avoid the heat after you cook the mushrooms, put them in cold water. Then wait until the mushrooms are cool enough to touch.

Slice or chopped mushrooms (optional). You can steam and freeze the whole mushroom, cut it into quarters, or slice it. The whole mushroom will take a few more minutes to cook but the main purpose of the chopping is to prepare the dish. Frozen mushrooms can be added directly to recipes without thawing, so you'll need to chop them into small pieces for easy use later.

• If you are using a steamer or steamer, do not cut the mushrooms too small to get through the small holes in the steamer.

Soak the mushrooms in lemon juice (optional). The sole purpose of this step is to preserve the color of the mushrooms, avoiding darkening during cooking. If you want to do this, soak the mushrooms in a little water mixed with 1 teaspoon of lemon juice (or 500 ml water and 5 ml lemon juice). Soak the mushrooms for 5 minutes and then remove.

• Experts are still debating whether soaking or washing the mushrooms affects the shape and taste of the mushroom. If you are unsure, you can alleviate this effect by scrubbing the mushrooms with a mixture of water and lemon juice.

Put the mushrooms in a small pot. Or add mushrooms to the top of the steamer if you have one. Small pot now must not have water.

Seal and adjust steaming time according to mushroom size. Cover the pot and wait until the mushrooms are finished steaming. Most mushrooms will take 5 minutes to steam, while a mushroom cap or sliced ​​mushrooms will take 3 minutes and 30 seconds. Sliced ​​mushrooms will take 3 minutes or less if the pieces are thin.

Let the mushrooms drain. Pour the water over a sieve or basket to allow the mushrooms to drain. If you put the whole bowl of mushrooms in the freezer, you will have frozen mushrooms, which are often not used in recipes.

Cut mushrooms into small pieces or cut into pieces. You will fry the mushrooms over high heat so the thick mushrooms or the whole mushroom will only be hot on the outside but the inside will still be alive. Cut the mushrooms into equal pieces so that the mushrooms are fried evenly.

Heat oil in a pan. You will only partially cook the mushrooms and then add the frozen mushrooms to your recipes for full cooking. So, you don't have to be too precise about the ripeness of the mushrooms. About 1-2 tablespoons of oil (15-30 ml) should be enough for a medium-sized frying pan.

• If you want more flavor, you can add minced garlic, onion or some other seasoning to the oil.

Cook mushrooms over medium heat. Fry the mushrooms in oil until almost done. This step will only take 3 or 4 minutes and the mushrooms should be soft, dark in color.

Let the mushrooms cool before freezing. The mushrooms should be allowed to cool at room temperature before you pack and freeze them. The fat in the oil or butter will degrade faster than the mushrooms, so you should remove the excess oil, preserve it or throw it away.

Freeze mushrooms in sealed containers. Place the mushrooms in the container and press firmly so that there is no space between the mushrooms to prevent them from freezing. The surface of the fungus will discolour and reduce flavor when exposed to air, but you should still leave some space in the container before closing. The mushrooms will swell when frozen and the space will prevent the box or bag from breaking.

• Immediately add frozen mushrooms to recipes or thaw in a pan or microwave if you need a lot of them. Be careful not to cook mushrooms in the microwave, otherwise they will be chewy.

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Advice

• Write down the date of the mushroom packaging on the container to make it easier to identify which is older and should be used first.
• While some experts advise against rinsing or soaking the mushrooms as the fungus absorbs water, there is some evidence that the effect is minimal. However, this issue is still being debated and it is likely that this will affect the taste or preparation time.

Warning

• There are many different types of fungi and very few mushrooms can last long after blanching or steaming. If you are using Agaricus with open caps or a strange mushroom that you have never frozen before, then it is best to try the pan-frying method.