One suggestion is to buy dried mushrooms and rehydrate them when you need them.
As for freezing, as you probably know if you freeze them and thaw directly without any intervention you will probably get brown, mushy mushrooms. There are a few ways to avoid this.
If you blanch the mushrooms first in some boiling water, then put them in an ice bath, that should stop the enzymes that cause the browning and also help with the texture some. This method should also retain the most flavor of any of the preservation methods.
As a side note, I highly recommend going from freezer to cooking directly without thawing - this should reduce the amount of mushiness you will get.
I find that slicing and sauteing the mushrooms first in some oil or butter, then freezing them, works great for most uses, since sauteed is how I usually prefer my mushrooms anyway. I just take them out of the freezer and throw them directly into the meal.
In my house the most common method is as I first mentioned, we buy dried portabellos etc and just rehydrate them into our meals. However blanching and then freezing is often better for texture and taste, it just takes a little more time.
There are some great mushroom preservation methods available on this site.
Most cakes will freeze and keep fine if prepared properly - obviously they will not have the same "fresh baked" attributes that a freshly baked cake would bring to the party, but it should still taste nicely.
- Wait for the cake(s) to be completely cooled before preparing them to be frozen.
Use one of the following methods/materials to wrap the room temperature cake before placing in the freezer:
- greaseproof paper (wax paper, for example), wrapped thoroughly around the cake and taped shut
- aluminum foil with plastic wrap/greaseproof paper underneath it, thoroughly secured
- vacuum seal bag (caution: too much pressure may cause the cake to loose it's shape)
To thaw: Unwrap the cake, place it on a wire rack in your kitchen and let it sit for about two hours (more/less time depending on size of the cake) at normal room temperature. It is important that you do not microwave or reheat a frozen cake in any way, or you will ruin it.
More details are available here: http://www.wikihow.com/Freeze-Cakes
Best Answer
I am assuming you mean freeze after frying. The bad news is that there is probably no foolproof way of retaining the crispness of fresh-fried pickles through freezing. A few tips to prevent them from being limp/soggy:
After frying, please make sure each of them are cooled out in open air (like in a cooling rack on baking sheet etc) instead of a locked container and/or stacked on top of each other. This prevents them from being all soggy from the slow-releasing steam.
You need to thaw them/slightly bake them in a oven to bring back some of the crispiness. Microwave thawing will turn them mushy.