Can you freeze sliced mushrooms?

By Dr Anny Manrich (PhD) | Reviewed by Dr Anny Manrich (PhD)

Page last updated: 22/07/2023 | Next review date: 22/07/2025

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The contents of this article are fact-based except otherwise stated within the article.

Author bio

Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.

Dr Anny Manrich’s Highlights:

Research and Technology at the Brazilian Agricultural Research Corporation
PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany

“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.

Professional Experience:

Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,

Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.

Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.

Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.

Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.

In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.

Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.

Education:

2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
1999 One year scholarship at the Technical University of Munich
2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
2010 One year scholarship at the Technical University of Munich

The main publications of Dr. Anny Manrich are:

Articles

Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.

Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.

Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.

Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.

Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.

Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..

Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.

Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.

Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..

Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.

Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.

Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..

Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.

Book Chapter

Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.

Conference Papers

Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.

Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.

Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.

Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.

You can view some of Dr Anny’s work below and links to her professional profile.

Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2

Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100

Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ

Linkedin: https://br.linkedin.com/in/anny-manrich-20693129

Dr Anny Manrich (PhD)

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Reviewer bio

Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.

Dr Anny Manrich’s Highlights:

Research and Technology at the Brazilian Agricultural Research Corporation
PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany

Professional Experience:

Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,

Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.

Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.

Education:

2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
1999 One year scholarship at the Technical University of Munich
2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
2010 One year scholarship at the Technical University of Munich

The main publications of Dr. Anny Manrich are:

Articles

Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.

Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.

Book Chapter

Conference Papers

You can view some of Dr Anny’s work below and links to her professional profile.

Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2

Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100

Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ

Linkedin: https://br.linkedin.com/in/anny-manrich-20693129

Dr Anny Manrich (PhD)

View More north_east

In the following guide we will discuss the question, “can you freeze sliced mushrooms?”. We will also discuss the proper ways to freeze sliced mushrooms and talk about the benefits and drawbacks of freezing mushrooms, and how to safely thaw them.

Can you freeze sliced mushrooms?

Yes, you can easily freeze any kind of sliced mushrooms. Freezing the sliced mushrooms increases their shelf life for up to 10-12 months. Freezing also helps to avoid the microbial spoilage of the mushrooms (1).

Fresh sliced mushrooms only last 1 week in the refrigerator. Freezing your mushrooms is always a good idea when you have them in bulk (3).

What are the proper ways to freeze sliced mushrooms?

You can easily freeze cooked or uncooked sliced mushrooms. It is recommended to freeze cooked sliced mushrooms because in this way it will not alter the taste and texture of the sliced mushroom (2,3,4).

We will discuss both ways of freezing sliced mushrooms.

Freezing uncooked sliced mushroom

It becomes a lot easier when you are freezing uncooked mushrooms. They are usually pre-sliced, you only need to freeze them as it is. Here we will discuss ways of freezing both types of mushrooms (2,3).

Canned sliced mushrooms can be frozen in the can. You do not need to open the can otherwise their texture and quality might be affected.
When you are freezing the raw fresh sliced mushrooms first you need to buy clean and healthy shiitake mushrooms.
Do not buy mushrooms that have black patches on them, this might be a sign of fungus spoilage.
Wash your mushrooms properly to remove all the dirt from them.
Cut the mushrooms into slices or the choice of the piece that you want to add to your dish.
Evenly spread the mushrooms on the tray lined with aluminium foil. This will avoid the sticking of mushrooms to each other.
Keep them in the freezer for a few hours. Once they are frozen, put them out and store them properly in the air-tight box.

Freezing cooked sliced mushrooms

You can also cook your mushrooms before freezing them (3,4).
For cooking, you can add them to the boiling water, and after 3-4 minutes when they are half done you can put them out.
You can also use any other method of cooking like stir-frying or steaming.
After this take a kitchen towel and pat dry them and store them in the freezer in a ziplock bag.
When you are ready to eat your frozen sliced mushrooms you can defrost them in the microwave or you can also boil them in the water if you want them for soups.

What are the benefits and drawbacks of freezing sliced mushrooms?

Benefits of freezing sliced mushrooms

Their shelf life of mushrooms is extended by freezing, enabling lengthy storage without noticeably losing quality.
As freezing slows down enzyme activity and minimizes nutrient loss, it also helps to maintain most of the nutritional value of mushrooms (4,5).
Additionally, frozen sliced mushrooms offer convenience because they are simple to reach and may be utilized without cutting in a variety of cuisines.

Drawbacks of freezing sliced mushrooms

Mushrooms that were once frozen may have a different feel when thawed, becoming softer or more liquid (6,7).
Depending on the particular mushroom type, the taste alterations that might result from freezing can vary.
Freezing mushrooms can cause some loss of vitamins such as vitamin B1, especially if mushrooms are frozen for an extended period. That’s why mushrooms should not be stored in the freezer for longer than 6 months (8).
Although it’s usually a good idea to freeze sliced mushrooms, it’s vital to remember that they do not taste exactly like fresh mushrooms.

How to safely thaw frozen sliced mushrooms?

According to the USDA the safest method to thaw frozen food is in the refrigerator. Move the frozen mushrooms from the freezer to the refrigerator and let them gently thaw over the course of several hours or overnight. By doing this, the texture and quality of mushrooms are preserved thanks to the slow defrosting (9).

As an alternative, you can defrost the frozen mushrooms by putting them in a dish of cold water and changing the water every half an hour. This process assures safe thawing while being quicker than refrigeration (8,9).

Keep in mind that mushrooms shouldn’t be defrosted at room temperature, especially for more than 2 hours, as this promotes bacterial growth. Also, to avoid any possible spoiling, it is best to consume the mushrooms right away or put them in the refrigerator after they have thawed (9,10).

Can sliced mushrooms go bad in the freezer?

Normally, no. Sliced mushrooms cas last for about 12 months or more when stored in the freezer without going bad. Although frozen mushrooms may be kept without risk, they are susceptible to deterioration with time.

Since freezing is not a surefire solution, frozen mushrooms may have freezer damage over a lengthy period of time, which results in a texture and taste loss (11).

Degradation may also be accelerated by frequent temperature changes or poor packing and consequently, after a while, frozen mushrooms could still be safe to eat, but their general quality might have suffered (7,11).

Conclusion

In the above guide we discussed the question, “can you freeze sliced mushrooms?” We also discussed the proper ways to freeze sliced mushrooms and talked about the benefits and drawbacks of freezing mushrooms, and how to safely thaw them. References

1. Food labeling and product dating. USDA.

2. Kakraliya, S.S. Storage and Processing of edible mushrooms. Just Agric, 2021, 1.

3. Mushrooms, individually quick frozen (IQF), minimally processed. USDA, 2021.

4. Freezing and Food Safety. USDA, 2013

5. Castellanos-Reyes K, Villalobos-Carvajal R, Beldarrain-Iznaga T. Fresh Mushroom Preservation Techniques. Foods. 2021;10(9):2126.

6. Marçal, S. et al. Impact of postharvest preservation methods on nutritional value and bioactive properties of mushrooms. Trends in Food Science & Technology, 2021,110, 418-431.

7. Li, T., Lee, JW., Luo, L. et al. Evaluation of the effects of different freezing and thawing methods on the quality preservation of Pleurotus eryngii. Appl Biol Chem, 2018, 61, 257–265.

8. Bernaś, E., Jaworska, G. Vitamins profile as an indicator of the quality of frozen Agaricus bisporus mushrooms. J Food Composition and Analysis, 2016, 1-8.

9. The Big Thaw – Safe Defrosting Methods. USDA, 2013

10. What is the “2 Hour Rule” with leaving food out?. USDA, 2023.

11. Czapski, J.,Szudyga, K. Frozen Mushrooms Quality as Affected by Strain, Flush, Treatment Before Freezing, and Time of Storage. J Food Sci, 2000, 65.