Is it possible to freeze mushrooms for the winter in the refrigerator and how to do it right at home. How to freeze mushrooms for the winter: all methods

Not everyone can sorce and marine mushrooms. Therefore, their freezing becomes the optimal option. Frozen mushrooms will be helped out in many situations: of which it is so easy and quick to cook soup, make a filling for pies or pizza, add to roasted potatoes, in stew, turn the caviar. A large number of forest fruit recipes is explained by their versatility, nutrition and unusual, with nothing comparable, taste.

Fruit for winter storage

Mushrooms are a storehouse of vitamins and trace elements. Regular use of their use is considered good prevention of oncological diseases. They are recommended by losing weight or observing posts.

By completing the rules for storing a forest harvest, you can secure your favorite dish with the taste of autumn. All mushrooms are being frozen, but most often use:

• white;
• oysteries;
• chanterelles;
• butter;
• honey;
• boberic;
• champignon.

The fungal product for the winter at home is harvested in several types:

• raw;
• boiled;
• fried;
• baked.

Each of the types of mushrooms - lamellar, short, tubular - requires its way freezing and storage in the refrigerator. For example, it is best to carry the process of exposure to cold in raw form dense fruits related to the tubular type. This is a white mushroom, boletus and oilboxes.

Freezing in raw

The rules of the workpiece in the raw form of the selected mushrooms are simple. This process is under the power of any, even a beginner hostess. It is necessary to follow these steps as:

• cleaning;
• cold pretreatment;
• frost.

Pre-mushrooms are preferably cleaned from dirt, land, hungry leaves and blades. Wash fruits for raw frosts is not recommended, as they quickly absorb moisture, which subsequently turn into ice. From the collected crop it is worth removing black spots and possible rot. The leg should also be shorted in a place where it concerned the Earth. After that, it is possible to decompose them on a wooden board (it is better to use a substrate from a natural material) and put in the freezer for several hours.

The temperature of the chamber must be -18 degrees Celsius.

If the refrigerator is a new generation and there is a torch-matrier mode in it, then it can be turned on. After emergency processing, the cold mushrooms come from the freezer and declined by packages for further storage.

It is very convenient to paint the forest harvest immediately by portions, since the mushroom product does not like secondary and subsequent freezing.

If the fruits are large enough, they can be cut. Most often, the forest crop of large sizes will cut slices with a thickness of 1-2 centimeters.

Mushrooms frozen in raw form are stored in the refrigerator for about a year. The ideal time of their use is considered the first 3 months. But if you get a workpiece after 5 or 6 months, its taste will not change.

Boiled blanks

Despite the fact that lamellar mushrooms (mushrooms, chanterelles, widespread and champignons) are also quite well frost in raw form, experienced hostesses are recommended before storage in the refrigerator expose them to thermal processing. Namely - cooking, frying or baking.

In order to freeze the forest harvest in the boiled form, it is necessary to thoroughly rinse mushrooms and thoroughly dry them on the towel. Next, they should be placed in a saucepan and pecking 3-5 minutes. At the same time, water should be without spices and salt.

After that, the mushrooms are placed in a colander in order to glass liquid, and are placed portion by packages or containers. Finally, they are sent for storage in the freezer.

Frying Product for Winter

Often harvested and fried forest harvest. For this mushrooms wash, clean from black spots and cut the legs. After that, dried and cut in a convenient way. Next, the fungal product is roasted on a frying pan without salt and spices with a minimum oil. Frying the blanks lasts until all the oil is popping.

After that, the product is packaged by packages or containers and remove for storage in the freezer. The dish is ready for use and placed directly on a warm side dish or warm for several minutes in a frying pan or in a microwave oven.

If the mushrooms are proud, like chanterelles, then they are allowed before cooking soak for some time in salted water.

Forest harvest in broth

It is possible to freeze mushrooms for the winter and in its own broth briquettes. To do this, they are subjected to cooking. Salt and season with spices, too, in this case are not worth it. After temperature processing in a saucepan, the product is placed in dense plastic containers, in which packages are pre-placed, and sent to the freezer. Finished mushroom briquettes can be removed from the tank and stored in packages, for convenience by laying one on another.

Similarly, it is impossible to store oil. Broth after cooking these mushrooms experts are recommended to merge.

Drying in the oven

Some hostesses prefer the storage of baked mushrooms. For this purpose, the woven and dried fruits are placed in the oven hats down. In the process, the surface is bent anticipated with oil or other fat.

The fruit dried in the oven is cooled and decomposed on packages or other containers and are deposited in the freezer. The fans of this method note that only the product does not lose its fragrance and taste.

The edible views of the sample fungi are subject to the frost. For the winter they are usually harvested in boiled form. Before that, they need to be thoroughly rinsed and squeezed, as they absorb the moisture quite well.

Even in winter there is an opportunity to taste dishes from fresh mushrooms, if approaching the workpiece of the supplies is serious. Alternatively, you can do. But then variations of cooking dishes with mushrooms will be significantly reduced. The most rational way is to freeze mushrooms in the freezer.

Not every hostess is known that you can freeze in the freezer as fresh (unprepared) mushrooms and the past processing are boiled or fried. In what form it is better to freeze, depends on a number of factors.

• Regardless of the type of mushroom, freezes are needed not later than 24 hours after cut.
• Mushrooms requiring special processing before freezing - oil and subberty.
• For freezing mushrooms, you should choose young and dense, so that after defrosting the mushroom continued to keep the shape. It is best for this role in solid.
• In case the mushrooms go to the freezer without processing (frying or cooking), it is not necessary to wash. It is enough to remove the visible litter, dirt and leaves from its surface.
• Freeze mushrooms collected by days - and then weeks! - Before you should not. The product has a property to disappear. In addition, mushrooms, like any other vegetable foods, lose their beneficial properties over time.

How to freeze boiled mushrooms

Before freezing, only those mushrooms follow over frost, which in the freshly frosthed form lose their presentable look. You can freeze big boiled mushrooms only in the case when a raised package will be used all and immediately. Re-freeze and defrost mushrooms does not make sense. With each subsequent defrost, they lose their useful properties. Not to mention that the product is simply spoiled.

Before proceeding with the process of boiling mushrooms, they should be cleaned from forest sauo and rinse well. There are two ways of cooking mushrooms in front of frost.

• 1 Method: Pour mushrooms for 40-60 minutes with water, only after that begin cooking.
• 2 way: to start cooking mushrooms without pouring.

Both ways are good, however, each breed of mushroom requires a certain approach to the cooking process. So, champignons are enough 5 minutes of cooking without prior preparation. While the crude is mandatory poured for 30-40 minutes and only after time after throwing tomatins 5-10 minutes.

Not every mushroom is advisable to freeze completely. Wood and chanterelles have a rather hard leg. Therefore, only hats are frightened most often and frozen. Water after cooking mushrooms can be reused under the broth. Aroma and saturated mushroom taste first dish provided.

For freezing, boiled mushrooms are placed in containers with a dense lid. For greater preservation, each container is placed separately into the cellophane package. Broth can also be frozen, spill on jars and tightly twisting.

With boiled mushrooms you can make a huge number of both second dishes and salads and baking. Potato bokings, cabbage rolls, pilaf and even baked pies with meat - the taste of these dishes will play in a new way, if you add boiled mushrooms.

How to freeze raw mushrooms

Fresh-plated mushrooms must be treated before freezing. First of all, to cleanse from the ground, herbs and leaves, remove the land and decompose on the packages. Such mushrooms after defrosting must be thoroughly rinsed immediately before cooking.

Or you can take care of washing and dried mushrooms before freezing. In this case, especially large instances can be cut into several parts or separate the caps from the legs and freeze separately. The washed and dry mushrooms are placed in cellophane packages or containers.

It is important not to defrost mushrooms with a microwave or under the influence of warm temperatures (for example, using a battery or furnace). To preserve the useful elements, it is enough to put out the frozen portion of raw mushrooms from the evening and leave on the table until the morning. Depending on the value of the portion in the mushroom package, it will be enough to be in room temperature from 12 to 15 hours.

Thus, freezing fresh mushrooms, it is possible to decide which dish with their participation to prepare. It can be like a pear porridge with champignons, chicken julienne and mushroom cutlets. Even in some lasagna recipes, mushrooms are used - white or champignons.

Fried mushrooms in the freezer

For frying mushrooms before freezing, careful processing of the product will be needed. In order not to disturb the mushrooms in a pan, it is necessary to achieve about the same sizes of each. So, if the mushrooms of different breeds and sizes, especially large copies cut into pieces.

Fry on an open frying pan with vegetable oil without a lid enough for 20 minutes, with a small error in time. If the cooking of mushrooms is engaged in the oven, in this case the oil to add no need: mushrooms will be prepared in their own juice.

The finished product is placed in containers and sent to the freezer no more than 6 months. Such mushrooms are especially good for use in the filling of the cake or for stuffing.

Kira Tsekolova

People in the summer-autumn period make a lot of home billets for the winter. Methods are chosen for this very different: salted, quasse, marinate. To store vegetables and berries all winter, many began to use freezers. Also, housewives are practiced freezing of mushrooms.

Preparation of mushrooms in raw form

Tubular mushrooms can be frozen, but at the same time they do not need to boil. The fact is that the bottom cap layer is porous and absorbs a lot of water. If such mushrooms boil, then in winter after defrosting, a shapeless water mass will be obtained. There is another option of the workpiece: boil mushrooms, and then carefully squeeze them and give water to the water. In this case, ice cream fruit bodies will store shape and have a more appetizing view in the dish.

Fruit bodies (except small) are divided into parts. Everything is put on a colander for several hours and dries, or raw mushrooms are dry by a towel. Prepared mass is distributed over bags (containers) and frozen. The temperature in the freezer should be from -18 ° C and below. At high temperatures, freeze mushrooms for the winter will not succeed, the fruits will begin to rot. So that the fruit bodies do not stick together, they are laid out with a thin layer on a flat surface and support until solidification in the chamber. After a few hours, frozen mushrooms are folded into the container or package.

The container is written by the grade of fresh fruit bodies, the freezing date and the duration of storage of frozen mushrooms. The container is filled with entirely. The smaller the air will be inside, the longer the frozen mushrooms will remain. The same applies to packages. It should be squeezed from them the residues of the air so that freezing was high-quality.

Preparation of boiled (fried, stewed) mushrooms

There are different ways of freezing mushroom mass. Fruit bodies can be welded, put out, fry and even bake.

For cooking, the mushroom mass should be carefully sorted, sort out the size. Then cut into pieces. Boil 5-10 minutes in boiling water. The leg of the fruit tel is tougher, it is cut into smaller pieces. Blue or blackened leg better throw away. Frozen fruit bodies must be clean and dense.

Boiled mushrooms move to colander, give to dry. When you get cool, slightly press them, divide into parts and put in packages. Frozen products are frozen in this way in the chamber much less space than food in containers.

The remaining boujonds are poured, and the liquid in which white and redheads were cooked, used for cooking dishes. Some make freezing stew mushrooms. For this you need:

• clean products;
• wash;
• boil in salted liquid;
• add spices, vegetables;
• stew ¼ h;
• cool;
• pour along containers together with liquid to the very top so that no air remains;
• place in the freezing compartment;
• install -18 ° C and below;
• shelf life in the freezer is not more than 3 months.

Freezing of forest mushrooms for the winter is also carried out in fried form. In this case, tubular, and lamellar species are used. The processing is as follows: the mushroom mass is cleared of garbage, is washed several times with water; Then rolls with plates or cubes, fried 20 minutes to a golden crust on a small amount of vegetable oil, without spices. Freeze in chilled form.

Such mushrooms are ready for eating immediately after extracting from the chamber. They are added to soups, salads, stewed cabbage, fried potatoes, make filling for pies and so on.

In the freezer, the mushrooms baked in the oven are well stored. They are laid out with a smooth thin layer, the vegetable oil is not used. After baking, the mushroom mass is cooled and frozen in portion sachets. Many use plastic containers, cups, and so on.

Such mushrooms in an ordinary freezer do not spoil about 3 months. The shelf life is extended under certain storage conditions: compliance with the desired temperature and packaging integrity. Only young, unspoiled fruit bodies are subject to freezing. High-quality products will be stored much longer.

Rules defrost

About the defrosting of fresh mushrooms you need to take care in advance. Prepare a bag with fruit bodies, putting it overnight on the bottom shelf in the refrigerator. The next day, it is enough to hold the frozen mushrooms at room temperature. At the same time, it is desirable to put them in a colander with a pallet, so that the melting liquid does not spread.

It is desirable to defrost. Otherwise, many useful substances will be lost. Boiled or roasted fresh fruit fruits are immediately added to prepared dishes. Additional processing is not needed.

If you need quickly in time to defrost the mushroom bag, it should be put in a colander and put under the rush of cold water. Another way is to use the microwave. It has defrost mode, but this is not the best technology.

freeze mushrooms for the winter

Storage of mushrooms / How to freeze mushrooms for the winter

Frost mushrooms, champignons | Irina Belaja.

Conclusion

The freezer is suitable for storing all kinds of mushrooms, but most of all - for white, boravets, redheads, chanterelles, whale and champignons. The correct billet of fresh mushrooms will allow them to maintain the beneficial properties for the entire winter. Therefore, it is necessary to come to their frost with knowledge of the case. If the mushrooms have been frozen correctly, then their storage time in the refrigerator reaches the year and more.

For reserves for the winter, mushrooms are boosted, dried and canned, and what about freezing? What mushrooms can be subjected to her, and which categorically oppose this? Preparation of mushrooms for freezing is performed in September, immediately after collecting, so if you want to please yourself with tasty pieces in winter, then some rules should know.

Ingredients

Portions: - +

• fresh mushrooms 1 kg
• carrot 1 PC.
• onion 1 PC.
• blend of peppers
• bay leaf 5 pieces.
• carnation 5 g

For a portion

Calories: 26 kcal

Proteins: 3.2 g

Fats: 0.7 g

Carbohydrates: 1.6 g

60 min. Video Recipe Print

Evaluate Article.

Did you like the recipe?

Chic! It should be corrected

Preliminary actions

Mushrooms are best to buy from proven people or collect himself, if they are confident in their knowledge. Freeze, how to dry, you can have any mushrooms: champignons, rhybers, pebbles, curls, boletus, boosions, mokhoviki, butter, chanterelles, waves, freight and oyster.

For further freezing, choose integers, beautiful mushrooms. The mushrooms lost the freight form better to prepare, pecking with spices.

Important: Mushrooms very quickly absorb moisture, so there is a danger to get a "rubber" and watery food. That this does not happen, the washing is better to do quickly, and then dry with a paper towel.

Freezing boiled mushrooms

So that the product does not lose their taste quality, it needs to be able to freeze correctly. For pre-cooking, mushrooms are not suitable, which have a special sponge under the hat, for example, oil and boosts, because after heat treatment and freezing they will become watery. If mushrooms have a bad commodity look, then they are better than peeling.

Now it remains only to wait for the winter: you can cook pies from frozen mushrooms, add them to roaster or cook soups. You can always buy fresh mushrooms in the store, but each hostess should have a semi-finished product.

Mushrooms can be stored at low temperatures long enough. When defrosting, lay out the package on the dish and put in the refrigerator.

Frost fried mushrooms

Many housewives are wondering how to freeze mushrooms for winter, can it be saved after thermal processing? Pre-frying makes it possible to eliminate the risk of infection, and in the end you get a practically finished dish, which can be addressed to various dishes.

Time for preparing: 1 hour

Number of portions: 20

Energy value

• proteins - 3.2 g;
• fat - 0.7 g;
• carbohydrates - 1.6 g;
• calorie - 25.5 kcal.

Ingredients

• fresh mushrooms - 2 kg;
• vegetable oil - 30 ml.

Council Culinary:you can add vegetables for roasters: carrots, onions, as well as various spices.

Step-by-step cooking

1. Mushrooms thoroughly rinse, clean the peel and dry the paper towel.
2. Cut them with pieces and lay out in the pan.
3. Fry mushrooms need not less than 20 minutes. When an extra moisture evaporates, remove them from the fire and cool down.
4. Pour the mass into the cellophane package, make sure. Watch that there is no excess air in the package.

In the freezer, fried mushrooms can be stored until 18 months, but it is better to use our workpieces to the next mushroom season, then not to confuse them with new frosts.

How to freeze fresh mushrooms?

The enterprise is risky if you are "hunted" yourself, since there is a chance to collect an inedible and poisonous mushroom. But if they are shopping or purchased from a trustee, you can not worry about your health.

Time for preparing: 20 minutes

Number of portions: 20

Energy value

• proteins - 3.2 g;
• fat - 0.7 g;
• carbohydrates - 1.6 g;
• calorie - 25.5 kcal.

Ingredients

• fresh mushrooms - 2 kg.

Council Culinary:if the mushrooms are fresh, then freeze the best and beautiful copies of the whole. Soft mushrooms after defrosting will lose its freight look, and they are better pre-booked or fry to make a separate workpiece.

Step-by-step cooking

1. Mushrooms thoroughly clean the moss, dirt and leaves, rinse with running water.
2. White mushrooms with a big cap is better to clean from the top layer of the peel and cut off the tip of the legs to preserve the freight look after defrosting.
3. Large mushrooms can be chopped in half, and to leave small.
4. Food packaging or plastic bag is suitable for storage in the freezer. Make sure that there is no surplus of air, tie cellophane and leave in the freezer on a flat surface.

Important: Mushrooms need to be able to properly not only freeze, but also to defrost. If you do it outside the refrigerator, then the mushrooms will type excess moisture and become tasteless.

You can freeze mushrooms and in another way if you want them to be easily separated even in this form. To do this, lay out more fresh mushrooms with a thin layer, put in the freezer for 12 hours, and then shift in the package and freeze finally.

Proper freezing Smorchkov

In the photo of Smork, unusual and amazing. This species of fungoshkov quite difficult in cooking andwhole towing to different thermal treatments, and is it possible to freeze them? Many hostess are not drunk, but with the right approach you can please our homemade fragrant and delicious mushrooms all year round. Recipe read further.

Important: Fresh shores contain gelvellic acid, so in any case thermal processing is required.

Early mushrooms appear in April, but eating them into food without cooking or boiling is always a risk. Acid accumulates unevenly, and in many respects it depends on the weather and precipitation.

Time for preparing: 1 hour

Number of portions: 20

Energy value

• proteins - 3.7 g;
• fats - 0.5 g;
• carbohydrates - 0.2 g;
• calorie - 20.2 kcal.

Ingredients

• smorchchki - 2 kg;
• water - 1 l.

Tip:smorchchki absorb moisture very well, so before the frost you need to be addicted to them.

Step-by-step cooking

1. Rinse thoroughly, we clean the moss and mud.
2. We send mushrooms into a saucepan with water - cut them optionally.
3. We put on a slow fire, cook 5 minutes from the moment of boiling. Water should not be very boiled.
4. We lay out the shirts on the paper towel and cover the top one more. Pretty dried mushrooms.
5. We pack the workpiece into the container or the package, hide in the freezer.

Tip:another good frost method involves cutting the legs, as they are in the process can lose its freight look. Only hats are frozen. For this, welded smolders send to the freezer: we lay out a thin layer and leave at low temperatures for several hours so that they are fascinated. Then we lay mushrooms one in the container and freeze finally.

Smorchchki can easily stand in the freezer to 18 months, but it is advisable to use them into food throughout the year. Mushrooms can be baked in the oven, cook broths, soups, or add as a filling in the pies. Bon Appetit!

How to freeze chanterelles?

Mushrooms with a pretty title are known to mankind for many years. Thanks to the natural polysaccharide, which contains (sinomannosis), mushrooms are never subject to bacteria and worms. The high content of carotene improves eyesight, cares about immunity and affects hair growth and nails.

Only small chanterelles are subject to freezing in raw form, since the largests have a definition property, and they need to pre-boil or boil.

Important: Since chanterelles absorb water well, they need to carefully dry before frost, otherwise only ice will remain, and the mushrooms will eventually be tasteless.

Time for preparing: 30 minutes

Number of portions: 20

Energy value

• proteins - 1.6 g;
• fats - 1.1 g;
• carbohydrates - 1.5 g;
• calorie - 22.3 kcal.

Ingredients

• chanterelles - 2 kg.

Tip:mushrooms are a perishable product, so they must be frozen immediately after collecting. Otherwise, chanterelle to eat right away.

Step-by-step cooking

1. Chanterelles are carefully crossed and rinsed with running water. Do not forget to look under the Hat, as the most dirt accumulates there.
2. Cut off the bottom of the leg and laying up mushrooms on a paper towel. There should be no soak of chanterelles, as it will be very difficult to get rid of moisture.
3. If you are satisfied with the frozen mass, you can send mushrooms into the container or the package immediately. If you want the pieces to be separately, then before this you need to fasten the chanterelles, decomposing them with a thin layer on the pallet. Then they can be folded into the bag and send to the final freezing.

How to freeze the fun?

Messel is a medicinal mushroom, which grows in abundance in Russia. It was known about him in Russia, as Savarka often used him for their research and potions.

Freeze the fun for food is not a good idea, since the fungus is designed to treat. It is not recommended to eat in food during pregnancy and breastfeeding, as well as children under 5 years old.

Interesting to know: The cheerful lowers the level of cholesterol and helps in the treatment of gastritis. At one time, Balzac treated his ulcer of the stomach precisely tinctures of the cheerk.

Time for preparing: 30 minutes

Number of portions: 10

Energy value

• proteins - 1.6 g;
• fats - 1.1 g;
• carbohydrates - 1.5 g;
• calorie - 22.3 kcal.

Ingredients

• messel - 1 kg.

Tip:melki collection time - from May to October. For medicinal purposes, young people are used. The mushroom grows very quickly (up to 30 cm for half an hour), so the collection must be produced quickly. Ripe mushrooms have no useful substances.

Step-by-step cooking

1. Healing mushroom is thoroughly rinsed and clean. For cooking, mushrooms are most often used in the egg phase, since inside the useful elements are contained.
2. We wipe the mushrooms with paper towels and send it into the freezer on the pallet, in order to slow down. Then we fold the fun in the plastic container and frozen completely.

Interesting to know: In some countries, the fun is eating raw. Despite the appearance, it is completely safe, so in France, the mushrooms are added to pies or pizza.

Secrets freezing mushrooms

Many cookies advise freeze mushrooms after pre-heat treatment. Semi-finished products are much easier to use in further cooking, if you peel them in advance in broth with vegetables and spices. So you save the fragrant smell and the pleasant taste of fresh mushrooms.

As noted above, many types of fungi, who have a sponge under the hat, absorb moisture very quickly. For them, soaking in water or thermal processing is contraindicated.

Why do mushrooms doors after freezing?

Very often such a complaint goes on chanterelles. "Friendly" red mushrooms can be very cunning, especially with beginner cooks. The reason for the voiced taste lies in large mushrooms, where there is a lot of sinomannosis, because of which the fungi is not interested in worms and insects.

Binding can be removed with long-lasting or preliminary heat treatment. Young fungi practically do not care, so they can be boldly freeze after washing.

If we are talking about other mushrooms, then after freezing, they can harm due to the fact that poisonous and poisonous are also in the basket of the mushroom. Therefore, it is so important to carefully study the issue of harvesting before going to the "quiet hunt."

How many frozen mushrooms are stored?

Preductantly frozen mushrooms are boldly stored in the freezer to 18 months.
When you send something for a long time in the freezer, be sure to write the feeding date (insert a piece of paper or write a marker on the container). Eat mushrooms are preferably until the end of the shelf life or the next mushroom period.

It is necessary to defrost mushrooms at room temperature immediately before cooking so that they do not multiply the bacteria. If at defrosting the mushrooms appeared an unpleasant smell, then the freezing conditions were broken, so it is better to throw away the entire package.

What to keep frozen mushrooms?

Many people think that in the plastic container it is impossible to keep mushrooms, as the plastic highlights "harmful elements". This is not entirely so, especially since the alternative to storage is a package that is also made of plastic. You can choose a container to your taste, the main thing is that the dishes are clean and without signs of fungus or unpleasant odor.

Freezing of mushrooms is a responsible event, but if all the conditions of processing for individual species were performed, then in winter you will delight yourself and your close delicious pieces with mushroom filling, as well as all souches and broths!

Evaluate Article.

Did you like the recipe?

Chic! It should be corrected

How to freeze mushrooms for the winterso that the harvest assembled does not disappear. This is one of the ways of storing mushrooms in winter. Consider below what kinds are necessary for this to choose and how to properly proceed.

For this type of storage of the product, both forest mushrooms are suitable, and bought, because their cost in the summer is much lower than in a cold time.

What mushrooms freeze

Mushroom skins know that almost all edible types of mushrooms can be frozen. It is best to give preference to those who fully maintain the fragrance of the fetus:

There are few worse species, but they also retain their taste:

• oysteries;
• butter;
• raw;
• waves;
• white;
• ryzhiki.

For residents of the city, champignons and oyslands are considered to be the most affordable and optimal option. You can buy them anywhere if you get problematic in the forest.

Note! Although white mushroom It is one of those species that you can freeze, it is better to dry it for the winter. So fully transmitted the fragrance of the fetus.

Important! Air in the container or package must be minimized, as it will accelerate the process of aging products. Therefore, you need to fill the package to the edges and squeeze the air out of it.

Still, it is preferable to harvest forest mushrooms, they are incense. But here there are also some subtleties. Mushrooms should be collected in the depths of the forest, and not from the edge. They have a property absneted through mycelium harmful substances, so "roadside" are not suitable. Mushrooms should be young.

Sorting

After collecting fresh mushrooms Sort by structure. There are several types of them:

• Temple. These include truffles, saucers, curls;
• Tubular. These are white mushrooms, mokhoviki, boosions, boomes;
• Plate. Such as whatever, chanterelles, freight, champignons, raw materials.

In the freezer mushrooms in the raw form will take a lot of space. Therefore, they are previously subjected to thermal processing. Then the volume decreases 4-5 times.

Temple and lamellar species must be boiled before freezing.

The tubular species are better to frow raw, as they have a sponge hat, which due to the porous structure absorbs the liquid during cooking. Because of this, they are very watery. If you still want to boil them, then before freezing you need to squeeze well with your hands.

Preparation for freezing

• For freezing, choose the strongest copies.
• Clean from the garbage and foliage mushrooms need a rough brush or knife. The lower part of the leg is cut off.
• If the instances on the frost are very contaminated, they can be slightly riding them, but not soak, and after drying paper napkins.
• Those that will be boiled, you can safely wash without thinking that they absorb too much moisture.

Methods of freezing mushrooms

Raw

As mentioned above, it is best for this tubular species, such as redheads and white mushrooms.

• If the fruits are small, they can be frozen whole, are large cut with plates, 1-2 cm thick.
• The prepared fruits on the horizontal surface are laid out and sent for several hours. in the freezer.
• When they are already frozen, you can move to the container or storage package.

Watch the video! Frozen champignons. How to freeze mushrooms

Boiled

• Those mushrooms that will be boiled, cutting.
• They are lowered in boiling water and boiled 5-10 minutes, and then fold on the colander, so that the glass is liquid.
• After cooling, the pieces are declined by packets, so that the portion has been using at once, and sent to the freezing chamber.

If one was cooked - the broth must be pulled out, and the navar from white mushrooms or boomines can be applied to prepare soup.

Watch the video! Freezing of boiled mushrooms

Fried

• For this, tubular and lamellar mushrooms are suitable. They must be cut, with plates or pieces.
• Then the pieces are roasted in a pan with a small amount of vegetable oil until a crispy crust appears - approximately 20 minutes.
• Enjoy, lay out on packages and sent to the freezer.

Important! They do not add nor salt, no peppers or any spices.

• After defrosting, this product is ready to eat. Mushrooms can be added to salad or roast potatoes.

Watch the video! How to freeze fried mushrooms

Baked in the oven

Another option is to freeze mushrooms that were pre-baked in the oven. They have bright and rich taste and aroma.

• To binge mushrooms, it is necessary to decompose on a dry baking sheet and put in the oven for 20 minutes.
• After that, cool, package by packages and send to the freezer.

Watch the video! Billet scum for winter

Frost temperature and storage time

Frozen mushrooms are stored until 12 months. The temperature in the freezer should be -18 -19 degrees. This is a general necessary indicator, but it may change. It is necessary to take into account the state of the freezer and the method of preparing mushrooms to freeze.

You can summarize like this:

• frozen raw mushrooms will be useful from 8 to 11 months of storage. When the term comes to year, they are somewhat losing taste.
• Boiled and fried mushrooms, under the conditions of packaging integrity, can be stored without loss of taste and useful qualities of 12 months.
• Stew retain their taste and benefit to 8 months, then start to lose nutritional properties.

A decent shelf life of frozen mushrooms will be more exposed to a family on winter holidays and even longer.

How to defrost mushrooms

It should be remembered by the basic rule - it is necessary to defrost without "accelerators" like a microwave or hot water. Therefore, if it is planned to prepare a special dish, it is necessary to count and defrost in advance. A package of 2 kg in size will be dropped by about 12 hours.

Defrosting will be more tender if you first move mushrooms in the refrigeratorand then in a bowl at room temperature. But there are exceptions.

For example, if mushrooms roast, sometimes frozen foods can be laid in the pan. The frying pan will help get rid of frosts in minutes. Therefore, in the pan with a fried onion, you can immediately lay out even frozen mushrooms.

This storage method can be used for a variety of products -, pumpkins, tomatoes, apples, strawberries, cherries and so on.

Important! Remember that mushrooms are better not to freeze again, because after defrosting, they will become a shapeless gray mass. Therefore, it is better to calculate the portion that will be used at a time and frost is packaged in such quantities.

After defrosting the mushrooms should not be stored for a long time, you need to use immediately. These simple tips will help please the households with fragrant mushrooms all winter!

Watch the video! How to freeze forest mushrooms

In contact with