Raw mushrooms? I haven't tried it, but there's a ton of water in mushrooms and freezers do weird things to the water in a lot of foods. I wouldn't guess that it would be nice. When the water is outside, like in soup, freezing is fine. Cooked mushrooms, like in soup or quiche, if they've been completely cooked and the water simmered out of them, freeze fine.

I would dry before freeze fresh mushrooms. Unless cooked as mentioned above.

Or maybe marinate them???

You can freeze raw mushrooms just fine....but they won't be like they were raw when you thaw them>
The water freezes and causes tussue break down....they will keep the flavor but lose the texture. Freeze mushrooms is you have too many....but then only use them for soups and stews.

Yep, they can be frozen. You will find frozen sliced and whole mushroom in the frozen food section.

Here's a how to: http://nchfp.uga.edu/how/freeze/mushroom.html 

I cook them in butter first, cool, then place in snack-size zip-lock bags in a single layer and freeze the bags of mushrooms on a small cookie sheet. Stack the bags and either vacuum-seal them in a bag, or place in a plastic container so they are easier to find.

To use: I can tap the bag to loosen the single layer of frozen mushrooms, and remove as many as needed, or use the whole bag.

-Grainlady

Thank you very much!

I'm really glad to be able to freeze mushrooms.

I just never assumed you could freeze them
because they're quite soft. As a result, I would end up with half a
package that was beginning to turn black. Then I would rush and try to
use them all up.


Now I've transferred them into several small zip lock bags, laying them
flat and not on top of each other, and put them in the freezer. I can
now use just the amount I need.

By the way, I'm using Monterey prewashed & sliced mushrooms:


https://www.instacart.com/market-basket/products/44466-el-monterey-sliced-mushrooms-8-oz

Never knew they could be frozen fresh.

When i make a big batch of caramelized onions to use a bit in a dish later that day, i freeze a few 1/4 pints, set some aside for that planned meal, then add chopped mushroom to the last pint and cook down, then freeze. I use the onion/mushrooms in soups and egg tarts. Easy to thaw and use as needed.

Frozen and thawed will not be at all like fresh for your salad, but you could make a nice dressing with them. Or warm your mushrooms and toss in half your greens to wilt slightly, then toss with fresh crisp greens for a semi-warm salad. Escarole and radicchio, bitter salad greens raw, turn surprisingly sweet once they hit a bit of heat.

As mentioned above, you have to cook them before you freeze them. I've had some freeze on me when my refrigerator was too cold, and they turned to mush instead of mushroom. Better to dry them, if you can, and this can be done in the oven, I think. I always have dried mushrooms on hand, and these are not like fresh either but are good in soups and stews.

When storing fresh mushrooms in the fridge, I always transfer them to a small brown paper bag (never in plastic), and this helps them keep a bit longer. Sometimes they get dehydrated this way in the fridge, and if so I use them as I would dried mushrooms.

I bought a pound of fresh Shiitake mushrooms last week-end at a Japanese market, and I find that these keep a bit better than the white button mushrooms, but I do use a lot of them. I made a mushroom noodle soup yesterday for lunch because the weather was cool and rainy. If I had a huge amount of mushrooms, I would make mushroom barley soup and freeze that - or else make a large amount of a mushroom velouté sauce and freeze that. The sauce can be used later for mushroom soup.

I always buy whole mushrooms that have not been washed. I wipe them off with a mushroom brush and/or paper towel if they seem dirty but never wash them with water. I get a good selection of mushrooms at the Hollywood Farmers' Market, but some of them are a bit expensive and seasonal.