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.
Ingredients
- 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
Instructions
- 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.
P.S. Looking for more mushroom recipes? Why not try Creamy Mushroom & Ham Pies, Pork & Mushroom Steamed Buns (Bao)or Stuffed Garlicky Mushroom and Cheese Foccacia.
Tania they look divine! What happened to you to put you in hospital lovely? You poor thing!
Thanks Lorraine. The hospital story involves a wet gravel road, a 17 year old who thought she could drive and an eight week stay in hospital. And no mushrooms! Now I stick to buying them from the shops 😉
Love the post! I also share your love of mushrooms and keep a batch of sauted mushrooms on hand for quick meal – typically tossed through pasta with something creamy or cheesy, or slathered onto some frozen pastry sheets as a tart or quiche.
Tarts & quiche! Fabulous ideas Noelene. I’m craving a mushroom tart now. I love how handy sauteed mushrooms are.
This is the BEST idea ever and I never realised this could be done and I could eat mushrooms at any time in anything. Husband is not as enthusiastic as I am. We got flooded over here in Northern QLD early this year so I have a tiny fridge/freezer to put up with for now but it won’t be long, crossing fingers we’ll be home and I’ll have my two big new freezers to do TONS of batch cooking of things like this. I’ve started to pin all the things I’ll make, batch up and freeze so it saves tons of time and most of all less pot washing! 🙂 Adding this. I’m busting to get to it so bad. I’ll have a granite benchtop too for the first time in 15 years or more for so homemade gnocchi etc will be easily on the menu with these mushrooms, maybe some bacon..oh yes…………let me at it all!
I was pretty happy when I worked out how to freeze mushrooms I can tell you Sue 😀 Sorry to hear about the floods. Good luck with the new kitchen.
I never knew you could freeze mushrooms like this, and as I found this looking for recipes for bulk mushrooms, I am so happy!!! What a great answer! Thanks 😀
Pleasure Bec. I love freezing mushrooms in bulk this way – it makes it so easy to put dinner together.