With a batch of these freezer ready garlic mushrooms in the freezer, a simple meal is never far away. Stirred through pasta, tossed through stir fries or tucked into a toasted sandwich. The options are endless.
I love mushrooms. So much so, that years ago I found myself in hospital after the pursuit of some elusive wild mushrooms went awry. Whilst mushrooms can last for a few days in the fridge if stored correctly, I prefer to saute large batches and stash them in the freezer. Freezing batches of these garlic soaked sauteed mushrooms means that a simple meal is never far away.
Fresh mushrooms don’t freeze at all well due to their high water content. When defrosted, fresh mushrooms release this water, becoming soggy and unappetising. Sauteing the mushrooms before freezing allows the water to evaporate, and by lowering the water content, the mushrooms freeze, and defrost, perfectly.
The uses for these freezer ready garlic mushrooms are really only limited by your imagination. I add them to omelettes and frittatas, stir them through pasta, combine them with creamy bechamel for stuffing crepes, and even just add them to fried bacon and eggs for breakfast. They are great in stir fries, add depth to stews and I recently stuffed them into gozleme with stunning results. Scatter them over pizza or wedge them in a toasted sandwich with melty cheese for a quick lunch or dinner. These mushrooms are truly so versatile you will wonder how you ever survived without this recipe.
The recipe itself may seem familiar to some of you. The reason for this is that these garlic mushrooms originally appeared as the filling in my Stuffed Garlicky Mushroom and Cheese Focaccia. However I use them so often, and in so many different ways, that I felt the mushrooms deserved a post of their own.
The Princess does not seem to share my love of mushrooms, which I find unfortunate. Although she does seem less prone to picking the garlic mushrooms (as compared to normal mushrooms) out of her dinner for some reason. Her dislike of mushrooms is perhaps the greatest reason for me to stash batches of these in the freezer. I can easily indulge my love of mushrooms any time of day without the accompanying whingeing.
Kitchen Basics: Freezer Ready Garlic Mushrooms
The cooked mushrooms will keep in the fridge for up to four days or in the freezer for three months. They will keep longer in the freezer if vacuum packed.
The mushrooms will be vegan if olive oil is used.
- 2 Tablespoons ghee or olive oil
- 1 clove garlic crushed
- 400 g mushrooms sliced, any type
- 1 teaspoon chopped thyme
- 1 Tablespoon chopped parsley
- Salt & pepper
Place a large fry pan over a medium heat.
Add the ghee or olive oil and the garlic to the pan.
Saute the garlic briefly for one minute.
Add the mushrooms, thyme and some salt.
Cook for about five to seven minutes, stirring often, until the mushrooms have released most of their moisture and are starting to fry.
Stir in the parsley, season with additional salt (if necessary) and pepper, and remove from the heat.
Use as desired.