Fresh Parasol mushrooms are an absolute treat in the kitchen. Most foragers love to bread the caps and fry them up just like a schnitzel. The only catch? These beauties spoil fast, so you usually have to cook them almost immediately after finding them. That leads to the big question: Can you toss them in the freezer to save them for later?
Can You Actually Freeze Parasol Mushrooms?
Freezing mushrooms is pretty common, but the Parasol (also known as the Giant Shaggy Mane) is a bit of a special case because it has a very high water content. While you *can* freeze them, the texture changes significantly once they thaw. Long story short: they get mushy! This makes breading them after the fact a real headache. Because of this, many mushroom hunters avoid the freezer altogether. However, if you hit the jackpot on a foraging trip and find more than you can eat, you don’t have to let them go to waste. Some brave home cooks have found a workaround that actually works.
The Secret: Bread Them Before Freezing
If you want the best flavor and texture, the trick is to bread the mushrooms *before* they hit the ice. Here’s the step-by-step guide to doing it right:
- Give your Parasol mushrooms a good cleaning.
- Remove the stems (save those for later!).
- If the caps are super thick, slice them into pieces about 1/2 inch thick.
- Season the caps with salt and pepper.
- Set up a standard breading station: coat them in flour first, dip them in beaten egg, and then roll them in breadcrumbs.
- Lay the breaded “schnitzels” out in a single layer on a tray and put them in the freezer to flash-freeze. If your freezer has a “fast freeze” setting, use it!
- Once they are frozen solid, transfer them into a freezer-safe container or bag.
Don’t toss those stems! You can air-dry them or pop them in the oven to dry them out. Once they’re brittle, grind them into a powder to add a delicious, savory mushroom kick to your sauces.
How to Cook Frozen Parasol Mushrooms
The golden rule here is: Do not let them thaw! If you let them sit out, the mushroom and the breading will turn into a soggy mess. To get that perfect crunch, follow these steps:
- Get your oil or butter nice and hot.
- Use a frying pan or a deep fryer.
- Place the mushrooms in the pan while they are still frozen.
A little heads-up: You’ll need to find the “sweet spot” with your stove temperature. If the heat is too high, the breading will burn before the inside is cooked through. If it’s too low, they’ll soak up too much oil.
Pro Tip:
If you’re in a rush and don’t have time to bread them before freezing, you can freeze them plain. Just make sure that when you’re ready to eat, you work fast! Bread them while they are still frozen solid and get them straight into the hot pan.