Freezing mushrooms

[JulietTango]

I've been freezing any mushrooms which may go off before I get to use them. Now while this works to a certain extent they take on a lot of water in the freezing process.

I was thinking with the lot I'm planning on freezing today I may dry them in the oven for a bit first (maybe a couple of hours at 100°c) so the freezing only puts back the water which would be there in the first place.

What do you think? Would it work or would it potentially be wasting them because I'd have to throw them out when I come to use them?

I've never heard of freezing mushrooms and have no idea whether your plan would work - but why don't you try with just one or two and see how it goes rather than wasting a load.

Actually, if you dry them out sufficiently, do you even need to freeze them? (Or do you need a proper dehydrator to do that?)

I dry them; sliced, well spread out, very low oven.
No need to freeze, they are best used in a casserole-type dish with plenty of liquid.

I always cook them before freezing, just dry-fry in a pan. Usually add to stir fry or casserole type dish once defrosted.

I think I'll give it a go and see what happens

I freeze them washed, dried, and thinly sliced - it seems the only way to prevent all the water gushing out.

I also mince them up to add to spaghetti bolognese as I have one child who will eat them as long as she can't see them. It also baulks up the mince.

Drying them is the traditional way to preserve them. Sliced in a low oven for an hour each side.

They don't take on water, OP. The change to squishy after they've been frozen and defrosted is due to ice crystals cutting the cell walls. There's no need to dry them in the oven, unless you want to for normal use.