Jessica Brooks 
Yes, you can freeze mushrooms, but how you prepare them matters. Raw mushrooms are full of water and often turn soft and slimy after thawing. For the best results, steam-blanch or sauté them first, then freeze them. Prepared this way, they keep good quality for many months and are ready to drop into soups, sauces and stir-fries.
- Cooking mushrooms before freezing gives a much better texture.
- Steam-blanching takes 3–5 minutes depending on size.
- Sautéed mushrooms come out firmer and are ready to use.
- Use frozen mushrooms in cooked dishes, not in fresh salads.
Should you freeze mushrooms raw or cooked?
Most vegetables need a short cooking step before freezing. The USDA explains that many vegetables need brief, partial cooking, called blanching, to stop them from going bad in the freezer. Mushrooms are no exception.
You can freeze very fresh, firm mushrooms raw if you plan to cook them later, but they usually darken and turn mushy. Cooking them first gives you a far better result.
How to prepare mushrooms for freezing
- Choose fresh mushrooms. Pick firm ones with no dark spots or slimy patches.
- Clean them gently. Brush off dirt or wipe them with a damp paper towel. If you rinse them, do it quickly and dry them well, because they soak up water.
- Trim the stems. Cut off the tough ends.
- Slice or quarter large mushrooms. Small button mushrooms can stay whole.
Method 1: Steam-blanch mushrooms
This method follows guidance from the National Center for Home Food Preservation.
- Prevent darkening (optional). Soak the mushrooms for 5 minutes in a solution of 1 teaspoon lemon juice per pint (about 500 ml) of water.
- Steam them:
- Whole mushrooms: 5 minutes
- Button mushrooms or quarters: 3½ minutes
- Slices: 3 minutes
- Cool them fast. Put them in ice water for the same amount of time, then drain well.
- Pack and freeze. Put them into freezer bags or containers, remove the air, label and freeze.
Method 2: Sauté mushrooms
- Heat a small amount of butter or oil in a pan.
- Cook the mushrooms over medium-high heat until they are almost done and most of their liquid has cooked off.
- Let them cool completely.
- Pack them into freezer bags in portions, remove the air, label and freeze.
Sautéed mushrooms come out firmer than blanched ones and are ready to add straight to pasta, omelettes and sauces.
Tip: freeze them in a single layer first
To stop mushrooms from freezing in one solid lump, spread them on a lined baking tray and freeze for 1–2 hours. Then move them into a bag. Now you can take out just a handful at a time.
How long do frozen mushrooms last?
Like most frozen vegetables, prepared mushrooms keep their best quality for up to about a year at 0 °F. After that they are still safe, but the flavour and texture slowly fade. Labelling each bag with the date helps you use the oldest ones first.
How to use frozen mushrooms
- Add them straight from frozen to soups, stews, sauces, risottos and stir-fries.
- Do not thaw them first. Thawing makes them release water and go soft.
- Avoid using them raw in salads. Their texture will be too soft.
Mushrooms pair perfectly with rice. See our guide on freezing cooked rice to make quick mushroom rice bowls from your freezer.
Common mistakes
- Washing and freezing them wet. Extra water turns into ice and makes them mushy.
- Freezing old mushrooms. Freezing will not improve mushrooms that are already slimy.
- Packing them hot. Always cool them first to avoid ice crystals and clumping.
Frequently asked questions
Can you freeze raw mushrooms without cooking?
You can, but they often turn dark and mushy. Blanching or sautéing first gives a much better result.
Do frozen mushrooms need to be thawed before cooking?
No. Cook them straight from frozen for the best texture.
Can you freeze portobello or shiitake mushrooms?
Yes. Slice them and use the same sauté or blanch method.
Can you freeze stuffed mushrooms?
Yes. Freeze them unbaked on a tray, then bag them. Bake them from frozen, adding a few extra minutes.
For more freezing tips, read our complete guide to freezing food.
