If you’ve ever tossed raw mushrooms in the freezer, you know how it goes—they thaw into a mushy, watery mess. That’s because mushrooms are mostly water, and freezing them raw breaks down their structure. But here’s the good news: you can freeze mushrooms if you start with the right prep.
The trick? Cook them first. Roasted mushrooms freeze beautifully and are perfect to keep on hand for quick pastas, soups, stir-fries, and more.
If you haven’t made a batch yet, start with our Simple Roasted Mushroom recipe here.
Why You Shouldn’t Freeze Fresh Mushrooms
Freezing raw mushrooms damages their cell walls, leaving you with soggy, limp mushrooms that just don’t hold up in recipes.
But when you roast mushrooms first, you release excess moisture and concentrate their flavor—making them perfect for freezing.
How to Freeze Mushrooms
Step 1: Roast the Mushrooms
Make a batch of Simple Roasted Mushrooms and let them cool completely. Roasting first ensures they’ll freeze well and still have great flavor and texture when reheated.
Step 2: Flash Freeze
Spread the cooled roasted mushrooms in a single layer on a parchment-lined baking sheet. Place in the freezer for 1–2 hours, until the mushrooms are firm.
Flash freezing like this keeps the mushrooms from clumping together, so you can grab just what you need later.
Step 3: Pack and Store
Transfer the frozen mushrooms to an airtight freezer bag or container. Squeeze out as much air as possible to help prevent freezer burn. (Vacuum-sealing works great if you have one.)
Label with the date and store in the freezer for up to 12 months.
Step 4: Use Straight from the Freezer
The best part? No thawing required. Though if you’d like to thaw them first, just place them in the fridge overnight. You can add frozen mushrooms directly to:
- Soups
- Pasta sauces
- Stir-fries
- Casseroles
- Risottos
- Egg dishes
Frozen roasted mushrooms work best in cooked recipes—not fresh salads or cold dishes.
Can’t find gourmet mushrooms near you? Grow your own mushrooms at home with our easy grow kits!