Michigan State University Extension
Preserving Food Safely - 01600286
08/03/99
FREEZING MUSHROOMS
Choose mushrooms free from spots and decay. Sort
according to size. Wash thoroughly in cold water. Trim off
ends of stems. If mushrooms are larger than 1 inch across,
slice them or cut them into quarters.
Mushrooms may be steamed or heated in fat in a fry pan.
Steam
Steamed mushrooms retain better color if given
antidarkening treatment first.
Dip for 5 minutes in a solution containing 1 teaspoon
lemon juice or 1 1/2 teaspoons citric acid to a pint of
water.
Then steam blanch:
Whole mushrooms................... 5 minutes
(not larger than 1 inch across)
Buttons or quarters............... 3 1/2 minutes
Slices............................ 3 minutes
Cool promptly in cold water and drain well.
Heat in fry pan
Heat small quantities of mushrooms in a small amount of
table fat in an open fry pan until almost cooked.
Cool in air or place pan in which mushrooms were cooked in
cold water.
Pack into containers, leaving 1/2-inch headspace. Seal,
label and freeze.
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to commercial products or trade names does not imply
endorsement by MSU Extension or bias against those not
mentioned. This information becomes public property upon
publication and may be printed verbatim with credit to MSU
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a commercial product or company.
This file was generated from data base 01 on 05/29/03.
Data base 01 was last revised on 08/03/99.
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