You will need:
1 large cookie sheet
wax paper to cover cookie sheet (optional)
Ziploc sandwich bags and/or gallon sized bags for large quantities.
First, clean and rinse the mushrooms.
Cut them into the appropriate sizes for whatever you plan to do with them, if they are very large or dense mushrooms, such as a giant puffball. In which case you’d want to make slices that were ¼” to ½” thick.
Oyster mushrooms can typically be frozen whole, as they thaw very nicely, and one large one is usually enough for an entire dish. The wax paper is good for these, otherwise they will stick to the cookie sheet. Toss the whole sheet in the freezer. Once they are completely frozen, you may now bag them in the Ziplocs. Gallon sized bags work well for this if you have a lot, as the mushrooms will be individually pre-frozen and won’t stick together.
I typically cut large mushrooms into halves or quarters. If I know what I am going to be using them for, before hand I don’t worry about using the cookie sheet and wax paper, and I just put them into the Ziploc baggie as it. Smaller specimens can just be frozen whole.
Place the mushrooms in a bowl of cold water for about 15 minutes.
When they are mostly thawed, you can then slice them as you normally would for whatever dish you are preparing.
Cook them as you normally would…
And your favorite dish comes out just as tasty as if you were using the fresh mushrooms!
Pictured is Macaroni and oyster mushrooms with wild garlic, dandelion and chicory greens. Delicious!
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