How to Freeze Mushrooms
from https://www.theyummylife.com/

Some vegetables can be frozen in their raw state, but I haven't had any luck freezing raw mushrooms. Their texture and appearance become funky when frozen raw. However, I've found that if you saute' them first, they freeze well. No more spoiled and wasted mushrooms with this easy method for prepping and freezing.

2 tablespooons olive oil
16 oz fresh mushrooms, sliced

TO COOK: Heat olive oil in large skillet on medium-high heat. Add mushrooms. (Cook in batches if skillet is too small.) Saute', stirring frequently, until just cooked through and any released liquid cooks off. Season with salt and pepper, if desired. Transfer to plate or baking sheet to cool completely.

MUSHROOM VOLUME from raw to cooked: Mushrooms reduce in volume by half as they cook. Use these measurements as a guideline for using mushrooms in recipes.

4 oz. (1 cup) raw mushrooms = 1/2 cup sauteed mushrooms

TO PORTION AND FREEZE: Use measuring cup to mound 1/2-cup portions of sauteed, cooled mushrooms in center of piece of plastic wrap; flatten into even layer and wrap tightly. Repeat with remaining mushrooms. Insert wrapped mushrooms inside Ziploc-type freezer bag. (4 portions will fit in a quart-size bag.) Press out as much air as possible as you seal the bag. Or, insert wrapped mushroom portions into plastic or glass freezer container. Label and date the bag or container with portion amounts. Freeze for up to 6 months.

TO THAW: Place frozen packet(s) of mushrooms in refrigerator overnight or thaw on counter at room temperature for one hour. It is normal for frozen mushrooms to release liquid as they thaw.

TO USE: Thawed mushrooms may be added to any recipe that calls for cooked mushrooms: pizza, omelets, burgers, rice, stir-fries, soups, pasta sauces, and more.

2 c. cooked mushroom