Is it possible to freeze fresh champignons at home for the winter. How to freeze mushrooms for the winter - the rules you need to know

Freezing mushrooms for the winter is considered the best way to preserve. It allows you to preserve the taste of the product, as well as its nutritional value. Any edible varieties can be frozen and stored at -18 degrees throughout the year. However, not every housewife knows the rules of freezing at home in order to preserve the aroma and valuable substances.

How to sort the harvested mushrooms?

Before preparing the product for the winter, collection is necessary sort by the structure of the mushroom:

• tubular (boletus and white);
• marsupials (morels and truffles);
• lamellar (russula).

In raw form, it is better to freeze tubular varieties for the winter. Their internal structure of the cap is a porous surface that absorbs a lot of liquid during boiling. As a result, after defrosting, the mushrooms will become watery.

Lamellar species should be boiled before the procedure, and marsupial varieties are boiled, and then squeezed well.

Freezing preparation

After our mushrooms are carefully sorted, strong specimens are selected for freezing. Then they are cleaned with a knife or a coarse brush. Garbage is thrown away together with adhering foliage and part of the legs.

If raw mushrooms are dirty, they are rinsed with water, but not soaked! Next, they are dried with a paper towel.

Mushrooms that will be boiled can be safely rinse with running water without fear that they will pick up a lot of moisture.

How to freeze mushrooms for the winter?

Without knowledge of some subtleties at home, it will not be possible to properly freeze mushrooms:

The optimal shelf life of a frozen product is no more than a year in the freezer... At a lower temperature - no more than 3 months.

Freezing porcini mushrooms for the winter

This variety of mushrooms is prized for its snow-white pulp and firmness. And what can we say about its aroma!

To freeze porcini mushrooms at home, you need to lay them out neatly on a tray and send them to the freezer for quick freezing. If this function is not provided, then for a good effect you need to wait about 10 hours.

Ready-made mushrooms are laid out in bags or in containers and sent back to the freezer.

Home freezing chanterelles for the winter

Many people believe that chanterelles are not suitable for such a procedure. As it turned out in practice, they tolerate the freezing process no worse than porcini mushroom. They are easy to process and rarely come across wormy specimens. So what to do:

Freezing boiled mushrooms for the winter

Every hostess who is afraid of freezing raw mushrooms can work with a pre-boiled product. This option of harvesting for the winter is very convenient. The main advantage is that when you take out the workpiece from the freezer, you can immediately use it, and this reduces the time for cooking.

Even broken but strong young mushrooms can be suitable for this freezing option. Them easy used as a semi-finished product as well as an ingredient in minced meat and filling.

To prepare them, boil the mushrooms for about 5 minutes, drain the water and discard in a colander so that the water is completely glass. You cannot salt the water! Then the product is laid out in portions and placed in the freezer.

Freezing fried mushrooms

Mushrooms, pre-fried before freezing for the winter, look very appetizing. Chanterelles are best suited for this, with which you can then fry delicious potatoes in winter, add them as a filling for cutlets and to a warm salad.

For proper freezing, the mushrooms are fried in vegetable oil and wait until the liquid has completely boiled away. You cannot salt them!

Then they are cooled, packed in bags and put in the freezer.

The undoubted advantage of fried mushrooms is the absence of the need for preliminary defrosting before cooking.

Freezing mushrooms with broth for the winter

If it is a pity to pour out the broth left after boiling the mushrooms, you can prepare it too:

• the mushrooms are boiled until tender and left to cool. Then they take the container and put a tight bag into it so that the edges go beyond the sides;
• the broth is poured along with the product and sent to the freezer;
• after freezing the workpiece, the bag is carefully removed from the container, and this even briquette is sent to the freezer. The base for the aromatic soup is ready!

Defrosting mushrooms correctly

Prepared product undergoes gradual defrosting... Better if you move it from the freezer to the refrigerator on the top shelf. So, it will turn out fresh, like fresh from the forest.

Of course, this process takes a lot of time, so if you are going to cook something, take out the workpiece in advance. When it is suitable for cooking, the mushrooms should be used immediately. Ideally, if the recipe allows, it is better to cook the mushrooms without defrosting right away.

In its composition, this wonderful product contains many useful substances, despite the fact that they do not contain large calories. During the freezing process, all useful elements are preserved:

The use of mushrooms has a positive effect on the immune system, the prostate gland and the organs of vision. In addition, the use of a healthy product is considered an excellent prevention of cancerous and benign neoplasms. Anyone who wants to lose weight should definitely eat mushrooms.

• shock freezing helps to preserve the maximum amount of nutrients in the mushrooms;
• do not allow the product to remain in water for a long time, as it will lose its aroma and become covered with an ice crust;
• it is advisable to store the mushroom blank in a separate compartment of the freezer so that the container is hermetically sealed;
• the product does not like re-freezing, and this leads to the loss of a large volume of nutrients;
• if you need to keep the integrity and beautiful shape, it is better to freeze the product on a board.

As you can see, mushrooms are one of the most useful creations of nature and very valuable food product... Try not to let it pass by your freezer.

Today you can buy both in the market and in the store. But homework is still relevant. People prefer to harvest mushrooms themselves, since this is not a very simple product and no one can give guarantees that you will buy a quality product in the store. That is why we decided to talk about freezing and offer several popular recipes.

How to prepare mushrooms for freezing

Purchased in the store or assembled independently (boletus) must be sorted out, removing spoiled and wormy ones, cut off the edges of the legs, cleaned and wiped thoroughly with a brush or a sponge for washing dishes.

Important! It is impossible to wash boletus before freezing.

If the product is heavily soiled, you can rinse it slightly under running water, but never soak... The fact is that the cap, which has a porous surface, quickly absorbs moisture, and excess liquid is not needed during freezing. It is also important to observe the following rules:

1. should be fresh, strong and young.
2. If you have greenish-yellow pores, it is best to cut them off. After defrosting, they will become limp and ruin the dish.
3. If the worminess from the legs has passed to the cap, such a mushroom should be thrown away.

Freezing methods

There are several known ways to freeze for the winter, and each of them has its own advantages. The fastest way is to freeze the boletus raw. But recipes for freezing boiled and even stewed are also popular. And which of the options is the most practical, you can decide after you try each one yourself.

Did you know? In the boletus, the cap below has a yellow or green tint, and in the false mushroom- dirty. In addition, if the color remains white on the broken leg- a sign that it is boletus. In false mushrooms, the scraps instantly turn pink.

Raw

It - the easiest and fastest way to procure boletus for the winter. For this, young, small-sized mushrooms are selected, cleaned, washed and dried so that they do not stick together later.
The prepared mushrooms are spread on a tray, tray or flat plate (the layer should not be thick) and put in the freezer for several hours. Then the mushrooms are taken out and laid out in portions (so that there is only enough for one time) in sachets or containers.

A regular bag is more convenient because it can take any shape and excess air is easily removed from it. If the storage will be in containers, then it is better to fill them completely so that there is no air left.

If the freezer is not large or there is not enough space in it, the mushrooms can be pre-cut into pieces.

Important!The pieces don't have to be thin. The best thickness for freezing is 5-7 mm.

Boiled

Many people prefer to store boiled boletus frozen, because boiled mushrooms take up little space in the freezer. But not everyone knows how to cook porcini mushrooms for freezing. It turns out it's not difficult.

As in the variant with raw foods, the mushrooms are cleaned, washed and cut before harvesting. After that, they are slightly boiled, dipping for 5 minutes in a boiling unsalted(you can - slightly salted) water.
After boiling, the mushrooms are thrown into a colander or sieve to drain the water. Then they are laid out in bags or plastic containers and sent to the freezer.

The broth obtained in the preparation for freezing is not poured out, but boiled until thickened. Then it is cooled, poured into plastic containers or ice containers and also frozen. Then this broth can be used to make sauces or soups.

It is advisable to store boletus in a separate compartment, away from meat and fish.

Important!Since mushrooms are able to absorb both beneficial and toxic substances, boiling is more beneficial.- all harmful components pass into the water.

Fried

There is another way to freeze porcini mushrooms without boiling. It differs from the previous ones only in that the product will need to be fried.

It is not at all difficult to do this: mushrooms in vegetable oil fried until moisture comes out of them, and the mushroom itself will be colored with a beautiful blush. There is no need to add salt and spices. All these procedures can be done after defrosting, when preparing a dish.
From the pan, the mushrooms are laid out on a tray, platter, baking sheet or board and allowed to cool. After that, they are laid out in portions in sachets or containers and placed in the freezer.

Storage period

If the processing of porcini mushrooms before freezing was carried out according to all the rules, they can be stored 6-8 months(only in the freezer). Moreover, during this entire period, they will retain their aroma and taste.

The temperature in the freezer must be -18 ° C.

Did you know? Until the end of the twentieth century, they were considered, and today they are referred to and in many countries their use in food is prohibited. Scientists have proven that it contains muscarine, which remains even after heat treatment and can provoke blood diseases and cause allergic reactions.

Defrosting rules

Having learned whether fresh mushrooms can be frozen, I want to figure out how to defrost them. Experts say that defrosting should take place gradually, by moving boletus from the freezer to the refrigerator overnight... Then they should be kept for 3 hours at room temperature.
After defrosting, the product must be used immediately, after re-freezing the mushrooms will turn into a shapeless mass.

For the preparation of some dishes, preliminary defrosting is not required; the product is immediately used frozen. For example, when preparing first courses (soups), mushrooms are immediately thrown into boiling water and boiled until completely cooked.

You need to dry and freeze fresh mushrooms, just picked. The best thing is to pick mushrooms yourself, and not buy from the market or even worse off the road. You don't know when and where they were collected, how they were stored. And mushrooms instantly absorb all harmful substances if they grow or just lie near cars.

Before processing the mushrooms, you need to sort out, once again check whether poisonous or inedible mushrooms have entered your "prey". All stale, heavily fermented, mashed mushrooms should be set aside. Some of them, by the way, can be used in salting, and some will have to be thrown away. But for drying and freezing, mushrooms must be selected.

What does fresh mean? White and aspen mushrooms will live in the refrigerator for a maximum of a day after assembly, and then if you collected young and strong ones. Boletus boletus boletus is best processed on the day of collection. Chanterelles will be able to "hold out" in the refrigerator for a couple of days.

All mushrooms must be cleaned of twigs and dirt, the ground on the leg must be carefully cut off. For fresh drying and freezing, it is better not to wash the mushrooms. They absorb water very well, therefore, they will dry poorly and may become moldy, and when frozen, the water will turn into ice.

How to freeze mushrooms

Method 1. Raw

White, boletus, boletus and all mushrooms with a sponge under the cap - it is better to freeze fresh. This will keep them fresh and firm. When cooked, these mushrooms become watery and lose much in taste after defrosting. Honey mushrooms and chanterelles can be frozen in the same way.

To save space in the freezer, the mushrooms should be chopped, the smallest ones should be left whole, in winter they can decorate your dishes.

Spread the mushrooms in a thin layer on a tray or the bottom of the freezer, turn it on to the maximum, so that the mushrooms freeze very quickly. After 12 hours, the mushrooms can be poured into a bag and the freezer can be returned to normal mode.

Method 2. Boiled

Before freezing, the mushrooms must be boiled, in accordance with the recommendations for the preparation of each type. For example, honey mushrooms need to be cooked for at least half an hour, otherwise they can cause an upset in the body. After cooking, fold the mushrooms in a colander and drain. For a long time - half an hour, or even an hour. You can squeeze the mushrooms a little more with your hands to remove excess moisture.

Then put the mushrooms in a tight bag or container for freezing and put in the freezer.

Important! Mushrooms cannot be re-frozen - you will get a tasteless watery porridge at the exit.

It is best to defrost mushrooms slowly - just transfer to the refrigerator and leave overnight. If they do not defrost, then you can defrost at room temperature.

Advice: If you are afraid that large white and aspen mushrooms will turn out to be watery, cut off their sponge after freezing.

How to dry mushrooms

Usually white ones are dried, but aspen mushrooms are excellent dried, sometimes boletus and chanterelles are also dried.

For drying, mushrooms must be coarsely chopped: they will dry out 3-4 times. Small mushrooms can be dried whole. If the mushroom is medium, then just divide the cap and the leg.

Method 1. Under the sun

If the balcony faces the sunny side and it is hot outside, then you can simply dry the mushrooms in the sun. String them and hang them in the sun. The main thing is that they are blown by the wind. It will dry in three to four days, but if the weather has turned bad, you can dry it in the oven.

Method 2. In the oven

It is necessary to put the mushrooms on a baking sheet in one layer, open the oven door so that there is air access, you can turn on the convection mode. Put the oven at 70-80 degrees and dry for several hours. It can be done in several steps, but do not close the oven door.

Method 3... In the oven

If there is a stove in the country, then it is most convenient to dry in it. Moreover, in the fall it has to be drowned often. To dry one batch, you will need several fireboxes: first, the mushrooms will need to be placed in an already cooled oven, in the oven it should be about 50 degrees. And leave for 3-4 hours - the mushrooms will dry up, they will become soft, but the juice will no longer emit. In the next furnace, the mushrooms need to be dried at a temperature of 70-80 degrees. When they are dry and brittle, they are ready.

Attention! Do not put mushrooms in the stove during the heating and immediately after it, otherwise everything will burn out.

It is best to store dry mushrooms in a dry place in a glass or ceramic jar. You can grind some of the mushrooms in a coffee grinder, they are useful for sauces and flavoring dishes, and they will take up much less space.

Before cooking, the mushrooms must be rinsed well and soaked in hot water for 2 hours. After soaking, the water must be changed, boiled in new water.

Frozen mushrooms will delight you with a delicate aroma and bright taste all year round. Knowing how to freeze mushrooms for the winter, you will always have on hand a healthy natural product without chemical additives. Learn all the intricacies of the process from this article.

How to properly prepare mushrooms for freezing

You need to freeze clean and strong mushrooms. White mushrooms, mushrooms, aspen mushrooms, boletus boletus, boletus, chanterelles and mushrooms are ideal choices. They do not need to be soaked to remove the bitter milky juice. You also need to consider:

• it is better to freeze mushrooms with whole caps and legs;
• they need to be prepared for freezing immediately on the day of collection;
• after washing, the mushrooms must be dried so that a lot of ice does not form during freezing;
• plastic containers or plastic bags are suitable for freezing.

When frozen, mushrooms will retain a maximum of nutrients and vitamins. This method of harvesting them will not take much time and effort.

How to freeze mushrooms: basic methods

There are several popular freezing methods:

• to prepare raw mushrooms, they need to be laid out on a tray at a short distance from each other and sent to the freezer for 10-12 hours. Then they need to be distributed in bags or containers for easy storage;
• you can prepare boiled mushrooms. In this case, after defrosting, you will not need to spend a lot of time preparing them. Boil the mushrooms for 30-40 minutes, then let them cool completely and pack the product in bags;
• chanterelles are advised to pre-soak and fry. They need to be soaked in salt water at the rate of 1 liter of water - 1 tbsp. l. salt. This will help rid the chanterelles of bitterness. It is better to fry them in vegetable oil without salt, all the liquid should boil away. After that, the mushrooms need to be cooled well and sent for storage in the freezer;
• freezing in broth is considered the original way. Mushrooms must first be boiled well, let them cool completely. Place a plastic bag in a small container, the edges of which should cover the walls of the container. Pour the broth with mushrooms into the bag and put in the freezer for 4-5 hours. When the liquid is completely frozen, carefully separate the bag from the container and send it back to the freezer. This freezing option is perfect for making mushroom soup.

Such frosts should be stored at a temperature not higher than –18 ° C for no more than one year. After thawing, the mushrooms must be cooked immediately; they cannot be left in the refrigerator for a long time.

All the same mushrooms that you collect in summer and autumn are suitable for laying for the winter: from chanterelles to white ones, the main thing is that they are edible.

Attention! The best way to defrost raw mushrooms is by placing them in the refrigerator. Then they will be just like fresh, just from the forest.

Rule number 3: freeze boiled or stewed mushrooms

If you are afraid to freeze fresh mushrooms and want to be on the safe side, then boil them before freezing. Not long - up to 5 minutes. Most often, mushrooms intended for frying are frozen in this way. This method is also suitable for broken, lost their appearance, but fresh and tasty mushrooms.

To prepare the mushrooms, toss them, peeled and cut into pieces, in boiling water for 5 minutes. Then let it cool, put it in a colander and put it in food bags or containers.

Calculate the number of mushrooms in a bag so that you can use one bag to cook one dish. As a rule, half of the small packages are obtained - from 300 g to half a kilogram, and half - with a larger weight, from 500 g to 1 kg.

You can also freeze it. To do this, clean, prepared mushrooms are fried in a small amount of vegetable oil for 20 minutes, until all excess moisture has evaporated. Completely cooled mushrooms are laid out in bags and frozen.

The "Silent Hunt" season should not pass by our freezer. Because - alas, in winter we hardly find fresh boletus, chanterelle and boletus in supermarkets. We will buy factory-frozen or eternal mushrooms, like the Egyptian pyramids, champignons and oyster mushrooms.

But! If we hurry up quite a bit and win our own laziness for a while, then ... then we will put mushroom reserves in the freezer, freeze them according to the rules and in winter

Rule # 1: clean, fresh, young

Our mushrooms, no matter how we freeze them, should be fresh, clean and, if possible, not broken. A lot depends on this - both the appearance of the product after defrosting, and the quality. Therefore, mushrooms must be collected, bought, bartered, begged for - fresh. Maximum - yesterday's assembly.

Attention! When peeling mushrooms, don't get them too wet. The fungus easily absorbs water, which will turn into ice in the freezer. Why do we need water in a mushroom?

Rule # 2: Freeze Fresh Mushrooms

The easiest way to freeze the mushrooms is whole and fresh. After cleaning, they are placed in the freezer on a flat surface, and after a few hours they can be poured into a prepared bag or container. Ideal mushrooms for freezing in this way are boletus mushrooms, honey agarics, forest mushrooms, boletus mushrooms, aspen mushrooms, chanterelles.

We need the fungus to be strong, then after defrosting they will keep their shape and decorate any dish.

Attention! The best way to defrost raw mushrooms is by placing them in the refrigerator. Then they will be just like fresh, just from the forest.

Rule number 3: freeze boiled or stewed mushrooms

Rule # 4: Maintain Temperature

Frozen mushrooms for the winter can be stored at -18 ° C for up to a year. After completely defrosting the mushrooms, use them immediately, and in no case leave them for "later" in the refrigerator.

Pie from the editor

If there are mushrooms at home, no matter - fresh or frozen, then after 40 minutes my family and friends are already moaning over the baking sheet, choosing the most delicious piece for themselves. The dough in this pie is called "bulk" and is cooked no longer than scrambled eggs.

It will be needed for the test: 2 eggs, 0.5. Art. sugar, 1 cup sour cream, 1.5 cups flour, 1/2 teaspoon of baking soda, a pinch of salt.

It will be needed for the filling: 500 gr. frozen mushrooms in pieces, 1 large onion, 200 gr. chicken liver, oil for frying, salt and pepper to taste.

Boil the chicken liver and scroll through a meat grinder (I do this in advance, if possible). Defrost the mushrooms, chop into very small pieces and fry with onions. Combine with liver, pepper and lightly salt.

Combine the ingredients for the dough, mix thoroughly and pour into a greased form or a baking sheet with high sides (I have a glass one), lay out the filling - some of it will go down, some will remain on top.

Bake over medium heat for 30-40 minutes. The sour cream dough is very successful. The slight sweetness of the dough and the salinity of the mushrooms give an unusual taste!

Housewives have been harvesting mushrooms for the winter for a long time. At first, it took the form of drying, salting and pickling, but recently they have been supplemented by such a method, which came from industrial mushroom growing, as freezing.

Its benefits are clear. It:

1. does not take much time (and for a modern woman who is forced to combine work in her life, and sometimes more than one, and the house is perhaps one of the main advantages).
2. allows you to preserve the mushrooms in their original form with all their inherent useful properties and taste.
3. gives confidence that they will not deteriorate throughout the entire shelf life. As you know, mushrooms are perishable foods, and such confidence is not superfluous at all.
4. finally, it provides housewives with an excellent semi-finished product, from which at any convenient time you can prepare anything - from first courses to appetizers, salads and pie fillings.

In addition, compared to traditional methods of harvesting, freezing mushrooms makes it possible to preserve them for a much longer time than pickling or salting. For example, pickled mushrooms can be stored for no more than six months, pickled ones for no more than a year, and frozen ones for a year or even more.

However, with all the recognized lightness, this procedure has a number of very important nuances, non-observance of which will lead, at best, to spoilage of the product. It will not be an exaggeration to say that mushrooms, traditionally included in the human diet, have their own "character" and, despite the similarity of the general freezing technology, they require a special approach in details. In addition, not all mushrooms can be frozen. Therefore, before engaging in such a procurement, you need to know how to properly freeze mushrooms for the winter at home.

Mushrooms to be frozen include:

1. chanterelles.
2. White mushrooms.
3. milk mushrooms.
4. mushrooms.
5. birch trees.

Each of these mushrooms has not only its own qualities and characteristics, but also methods of preparation, therefore, it seems to us, it would be correct to consider the features of their freezing separately.

Such useful chanterelles ...

Therefore, it is not surprising that chanterelles are deservedly popular among mushroom pickers and lovers of delicious food at any time of the year, especially in winter, when the lack of vitamins is acutely felt and one often wants to eat something tasty. However, if you decide to make yourself such a tasty and healthy supply for the winter, then you should do this immediately after collecting chanterelles. Their preparation takes place in this way:

1. sort through and sort the mushrooms. First of all, only young, strong chanterelles that have not yet spread their hats are subject to freezing. Be sure to separate small specimens from large ones - they are frozen in different ways. If they are in the same package next door, then during subsequent cooking, large chanterelles will acquire bitterness.
2. cut off the bottom of the leg and carefully clean the cap of dirt and debris.
3. rinse well the selected mushrooms under running water, paying special attention to the lower part of the cap, where debris most often accumulates.
4. after washing, spread the chanterelles on a towel that absorbs liquid well and dry them. These mushrooms absorb moisture well, which is why, being frozen, they greatly lose in taste and quality, therefore, their good, almost perfect drying is an indispensable condition for high-quality harvesting for the winter.
5. after drying, they should be laid out in one layer on a pallet and put into the freezer for at least two hours. In order to avoid sticking together, it is recommended to freeze the chanterelles separately in several steps.
6. then put them in plastic bags or plastic containers, seal them hermetically, sign them with the date, and send them back to the freezer.

Large chanterelles can be frozen like this:

1. rinse freshly picked mushrooms in cold, preferably running water, removing all dirt and debris. To make cleaning work easier for yourself, you can pre-soak them for a short time.
2. cut each mushroom separately into several pieces. The easiest way is to cut the cap off the stem and cut them into slices of about 6 mm. thick. In addition to ease of use, this will also save a lot of storage space and allow you to prepare more mushrooms for the winter.
3. Put all parts in a large saucepan, pour cold water and boil until boiling, then salt and cook for another 15-20 minutes. During cooking, before and after using salt, it is imperative to remove the foam, in which particles of unwashed debris can also get caught.
4. discard the mushrooms in a colander, cool quickly under cold water and let dry. Some housewives claim that you can dry the chanterelles directly in a colander, but it would be best to put them on a towel and wait until all the water is absorbed into it.
5. after drying, arrange the mushrooms in containers, close, sign and put in the freezer for freezing. If bags are supposed to be used for storage, then the next day the mushrooms can be transferred into them from containers. When using an enamel tray, it is advisable to lower its bottom in hot water for a couple of seconds, then transfer the chanterelles stored in it to the intended bags.

Some housewives manage to freeze the stewed chanterelles, putting them in a jar along with the sauce in which they were stewed, pouring sour cream on top, closing the lid and sending them to the freezer.

You do not need to defrost the chanterelles. If they are necessary for making soup, then they can be used directly frozen, if they are supposed to be fried, then they need to be transferred to boiling water for a few minutes, and then into a colander, let the water drain and put in a pan. Chanterelles are best served with vegetables, as these mushrooms are rich in protein.

How to freeze porcini mushroom

The reputation of the porcini mushroom in the mushroom kingdom and its environs is akin to that of Caesar's wife, who, as the enlightened people know, is always above all suspicion. Suffice it to mention only the fact that even in "Domostroy" (XVI century) only he was named by the general specific word "mushroom", all other edible mushrooms have their own names that have come down to our days - milk mushrooms, mushrooms, etc. White mushroom, or boletus, is known practically throughout the CIS from the Kola Peninsula to the Caucasus and Belarus to the Far East, and, despite its uneven distribution (in some areas it is often found, in others it is less common, in some places it is not at all) , everywhere it is called differently. The most probable assumption, why it became "white", is associated with the distinctive feature of its pulp to retain a snow-white color even after heat treatment.

Researchers of Russian dialects know about two dozen synonymous names, many of which have been preserved in the language since ancient times and no longer lend themselves to explanation or analysis of their origin. In some areas where the porcini mushroom is not found - on the Yenisei and Olonets, in Kargopol and in some areas of the Tver and Vologda regions - this name is used to refer to other edible mushrooms growing in pine or mixed forests - for example, boletus, boletus, mushrooms. In Central Asia "porcini mushrooms" are called steppe oyster mushrooms. It can be assumed that in this way the inhabitants of these regions indicate their attitude towards these mushrooms, putting them on the same level with boletus in terms of their value in local cooking and taste. Even in Crimea, where the porcini mushroom is well known, the same name with the addition of the adjective “mountain” (mountain porcini mushroom) is called a giant talker.

The boletus itself, in addition to its traditional, or "typical" form, depending on the season of appearance and the characteristics of the climate and mycorrhiza, has 17 more forms. This allows us to consider it almost the most widespread mushroom on Earth, since it can be found in all its varieties in most corners of the planet. Judging by the area of ​​its growth and by the fact that all 18 forms of the porcini mushroom are recognized as edible and useful, it can also be assumed that it is used in the cooking of various peoples. In addition to the presence of useful elements and amino acids in it, it is believed that the regular use of boletus:

1. reduces weight.
2. stimulates digestion, and in this respect even surpasses meat broth.
3. improves thyroid function.
4. increases efficiency and general tone of the body.

Boletus can also be attributed to medicinal mushrooms. It is known that in the past, the extract from his bodies was used to treat frostbite, and today substances with tonic antitumor properties have been found in it.

How much the porcini mushroom is valued even by Europeans that are harmful to food is eloquently evidenced by several facts:

1. special mushroom tours to Finland are organized for Italians (in Italy there are restrictions on picking mushrooms and berries, the observance of which is strictly monitored by the so-called "forest police").
2. in 1987, according to official sources, more than a thousand tons of boletus were sold in France and Germany, and over 2300 tons in Italy.
3. the harvest of porcini mushrooms in Italy does not meet the demand of the local population so much that most of them are imported from abroad.

In the Russian people, the porcini mushroom has long and honorably been called "dear mushroom", "noble mushroom", "king of mushrooms", and it is no coincidence that in folklore there is a saying "white mushroom - a colonel for all mushrooms." It is not surprising that among the mushrooms to be frozen, it takes one of the first places, if not the first, and you can even freeze it raw, boiled or fried. By the way, it is the porcini mushroom frozen for the winter that is considered the most useful (of course, after eating freshly picked mushrooms).

As in the case of chanterelles, freezing raw boletus is not a particularly difficult and time-consuming task and is carried out in the following way:

1. select mushrooms. It is best to use young specimens for freezing - they are much tastier than old ones, and they keep their shape better.
2. thoroughly clean them of dirt and debris, remove all rotten areas with wormholes.
3. Put the mushrooms in a colander and rinse quickly under running water. Like chanterelles, it is not recommended to keep them in water for a long time, since the porcini mushroom also has the ability to absorb moisture well, which subsequently destroys its structure and spoils the taste.
4. dry the mushrooms on a towel until all the moisture is gone from them.
5. Divide dried mushrooms into small portions so that one is enough to cook one dish. It is not recommended to re-freeze porcini mushrooms (as well as others), otherwise they will lose their taste and turn into porridge.
6. cut the mushrooms into medium-sized cubes - about 1x1 cm.
7. slightly dry them by spreading them on the wire rack. This is done so that the pieces are not covered with people, and the mushroom mass itself would remain crumbly even when frozen.
8. after drying, arrange the mushrooms in portioned bags or containers so that there is no extra space left, and close them tightly.
9. send to the freezer and maintain the temperature at -5, which will keep these mushrooms for a very long time.

Boiled porcini mushrooms require a little more attention and are frozen like this:

1. the selected mushrooms should be sorted out and thoroughly peeled, then rinsed and dried, as in raw freezing.
2. cut into small cubes or slices.
3. pour water into a saucepan, add one or two pinches of salt, put on fire and bring to a boil.
4. put chopped mushrooms in boiling water and cook them for 10-12 minutes.
5. then put them in a colander, let the water drain and wait until the mushrooms have cooled to room temperature. If, even after cooling, they remain damp, lay them out on a wire rack or towel until they are completely dry.
6. after the mushrooms are completely dry, put them in bags / containers, seal them tightly and send them to the freezer.

Experienced housewives on various Internet forums often advise keeping some frozen mushrooms - for example, porcini or boletus - separately from other frozen products - the same meat or fish. This is due to the fact that these mushrooms tend to absorb the tastes and aromas of foods in their vicinity. It makes sense to apply the same precaution to other mushrooms.

Finally, a very popular type of preparation for the winter is freezing fried mushrooms. It is attractive in that in this case, the housewives get an almost ready-made dish that can be served at any time, or a ready-made filling for pies, pies, pizza and dumplings. Such a dish is made according to the following recipe:

1. we clean the freshly collected boletus from debris and dirt, remove all rough parts and wormholes. In this case, you can use a hard-bristled brush to clean the cap and leg.
2. cut the prepared mushrooms into small cubes.
3. take 2-3 onions, peel and also cut into cubes. Some housewives add onions already in the process of using a semi-finished mushroom product after defrosting it, however, it has been noticed that using onions when freezing makes porcini mushrooms more aromatic and juicy.
4. take a voluminous frying pan, add odorless vegetable oil to it, heat and fry the onion, stirring occasionally, until a transparent golden state.
5. put the mushrooms in a frying pan, mix with onions, add a little salt (but this, in principle, is not necessary - you can add salt to taste after defrosting) and fry over medium heat, stirring occasionally, for 15 minutes. The mushrooms should be brought to such a state that all the juice has evaporated from them, so you should not cover the pan with a lid.
6. as soon as the mushrooms acquire a golden color, transfer them to a deep plate and let cool completely.
7. after cooling down, lay out the whole mass in containers prepared in advance, close tightly with lids and freeze in the freezer until we need them.

You should defrost porcini mushrooms to keep them whole, tasty and healthy. To do this, a couple of hours before cooking, a portion of frozen porcini mushrooms should be transferred from the freezer to the refrigerator, wait until they thaw, and rinsed under running water. Further actions depend on the form in which the mushrooms were frozen: if in raw, then they should be boiled in salted water for 5 minutes, adding a few different spices to taste - bay leaf or allspice. Boiled or fried frozen mushrooms are immediately ready for consumption. The main thing to remember in this case is that they should not be re-frozen in any case (as, indeed, other mushrooms).

Features of freezing milk mushrooms

Everything related to the milk mushroom is a separate and extremely interesting story. In the West, it is little known and is often considered inedible, while in Russia this mushroom has long been considered the best in the category of conditionally edible mushrooms and the only one suitable for pickling. Pies with milk mushrooms were frequent dishes at dinner parties of tsars, boyars and patriarchs even in the days of Moscow Russia, and the commoners eagerly used it for food. The dishes made from mushrooms were especially popular during church fasting, similar to the lean dishes made from porcini mushrooms, which were used in Catholic countries. In Russian folk cookery, milk mushrooms (it is also a real milk mushroom or "white", "raw", "wet", "pravsky") have been used since the 9th century, and even this word itself has an Old Slavic origin from the church word "milk", which means "pile", and characterizes the property of the fungus to group in colonies. Indeed, it is almost impossible to meet a lump growing alone or at least away from a homogeneous collective.

On the other hand, it is not for nothing that it is classified as conditionally edible mushroom. Despite the content of very useful substances and vitamins in it, everything is spoiled by the bitter milky juice contained in its pulp, which is why the milk mass acquires bitterness, therefore the main purpose of all treatments before various methods of harvesting, be it salting or freezing, is to get rid of the bitterness ... As soon as this goal is achieved, you can do whatever you like with the milk mushrooms, especially since its dense fruiting body does not allow moisture to be absorbed so that later, expanding in the voids, it destroys its structure.

In a sense, the milk mushroom can be called a universal mushroom, since it can be frozen in the following forms:

1. scalded.
2. boiled.
3. fried.
4. stewed.
5. and also in the form of a cold salted mushroom.

The easiest way - freezing scalded mushrooms - looks like this:

1. collected milk mushrooms should be soaked for a while, so that later it would be easier to clean them of dirt and forest debris.
2. after cleaning, scald well with boiling water. With this effect, the bitterness of the mushroom is neutralized.
3. then sort the mushrooms, cut the large ones into pieces, and leave the small ones whole.
4. put them in containers and send them to the freezer.

However, most housewives prefer to freeze milk mushrooms in more traditional forms, one of which is boiled. In this form, they are harvested using the following technology:

1. as in the first case, the milk mushrooms should be thoroughly washed from all debris.
2. pour cold water into a saucepan and bring it to a boil.
3. place the milk mushrooms in boiling water. This aids protein hardening and folding and better structure preservation.
4. when the water boils again, the mushrooms should be boiled in it for no more than 10 minutes, then put in a colander and let the water drain. For better preservation, it also does not hurt to dry them a little.
5. after drying, the milk mushrooms are laid out in containers with the hat down - so they can be damaged less, - sign and sent to freeze in the freezer.

You can also freeze fried mushrooms following this recipe:

1. cut the washed and peeled milk mushrooms into small pieces.
2. put them in a frying pan drizzled with vegetable or butter and salt to taste.
3. cover and fry for 20 minutes. In the last minutes, the lid should be removed to evaporate as much moisture as possible.
4. turn off and let the mushrooms cool, then transfer to a container, sign and place in the freezer.

You can also roast the mushrooms in your own juice without adding oil or fat. To do this, they should be laid out on a baking sheet and placed in a cabinet with a temperature of +180, stirring occasionally until all the water has evaporated, then cooled to room temperature and frozen, spreading out in containers. They say that milk mushrooms prepared in this way fully retain their inherent taste and aroma.

If in the future it is planned to use frozen milk mushrooms for preparing first courses, you can resort to freezing them in a stew. This is done like this:

1. wash the mushrooms, chop them and boil them in salted water for 10-15 minutes.
2. drain the broth, add spices to taste, pour in a small amount of boiled water, cover and simmer for another 15 minutes, adding browned carrots with onions or other vegetables if desired.
3. cool the resulting mass, arrange in containers, close the lids, set the date and freeze. Unfortunately, such a semi-finished product is stored for the least - only about three months - therefore, most likely, it will not last until the end of winter.

Finally, the last way to freeze mushrooms is to freeze cold salted mushrooms, but it is used only when there is no place in the house to store salted mushrooms. To do this, drain the brine from the mushrooms, squeeze it slightly so that as little liquid as possible remains in them, and freeze in the usual way. But, unfortunately, frozen salted mushrooms cannot boast of elasticity and therefore are suitable only as a filling for pies or for making okroshka.

The longest time - up to 8 months - frozen milk mushrooms are stored at a temperature of -18 degrees and below. You do not need to specially defrost them before use.

Harvesting saffron milk caps for the winter

Ryzhik is a “relative” of the milk mushroom, since, like him, it belongs to the milky genus, however, unlike the milk mushroom, it is highly valued not only in Russia, but also in European countries. Even its Russian name is borrowed by some foreign languages ​​- for example, German and Hungarian. This alone is evidence of the attitude of Europeans to the mushroom, some species of which are recognized as delicious.

In addition to its taste, this mushroom is also prized for its benefits. Ryzhik contains a huge amount of B-vitamins, ascorbic acid, ash substances, beta-carotene (its presence gives the mushroom its characteristic bright reddish-reddish color), fiber and saccharides, as well as mineral salts of many important substances for humans that affect the functioning of many organs and condition of hair, nails and skin. In terms of the amount of amino acids and protein, these mushrooms are quite comparable to meat, due to which, despite the calorie content, they are the main protein food for vegetarians and those who follow a fast or diet. In addition, mushrooms are considered medicinal mushrooms due to the presence of the natural antibiotic lactrioviolin, which inhibits the growth of many pathogenic bacteria, therefore they are often used to treat various diseases, including tuberculosis.

That is, there are exactly "one thousand and one reasons" in order to freeze these most useful mushrooms for the winter, when a person is especially acutely aware of the lack of a variety of substances. They are usually frozen raw on the same day as they were harvested, as follows:

1. for a start, freshly picked mushrooms are sorted. Frozen mushrooms must be young, strong and freshest, wormy, damaged or sluggish must be removed.
2. the selected mushrooms are thoroughly washed using a soft foam sponge (preferably a new one), and rinsed quickly under running water - preferably one at a time - so that they do not have time to become saturated with moisture.
3. spread a tea towel on the table, put the washed mushrooms on it and give them time to dry completely.
4. dried mushrooms are laid out on a pallet in one layer so as to exclude contact with each other, then placed in a freezer and use the maximum minus temperature. If there is a maximum freeze function, you can use it.
5. after 10-12 hours, check the degree of freezing by pulling out the pan and knocking the mushrooms against each other. If the sound resembles the sound of tapping pebbles, then the mushrooms can already be placed in various containers, tightly closed, marked and sent back to the freezer - this time for storage. However, mushrooms can be stored only for six months at -18.

The mushrooms remaining after sorting can also be used for freezing, but separately from whole ones. To begin with, they are carefully examined for damaged areas, which are cut out and thrown away, while the rest of the parts suitable for storage are cleaned of debris, rinsed, dried and frozen in the above-described way, with one difference: non-whole mushrooms should be checked within 5-6 hours after them. stay in the freezer. This is due to the fact that they freeze faster than whole and strong mushrooms. In the same way, boiled and stewed mushrooms are frozen, adding a little refined oil during their processing.

Features of freezing boletus

Brown birch is another mushroom that is very common in the wooded part of Eurasia and North America and is almost the only one that can be found in the tundra and forest-tundra. It grows, as the name implies, near birches, and even in the tundra chooses dwarf birches as neighbors. True, they look very funny next to each other due to the fact that the brown birch is often higher than such a birch, so the inhabitants of these localities sometimes jokingly call it “birch”.

This mushroom has nine varieties, and all of them have not only excellent taste, but also very valuable properties. The dietary fibers in their composition contribute to the elimination of harmful substances from the body, the protein contained in the birch tree is surprisingly easily digested and absorbed by it, and a small amount of calories (per 100 g - only 20 kcal.) Allows those people who are on a diet to use them. ... These mushrooms also contain phosphoric acid, without which the production of enzymes responsible for the normal functioning of the musculoskeletal system is impossible. And in general, the regular use of brown mushrooms in food has a beneficial effect on the human nervous system, regulates blood sugar levels and alleviates the symptoms of renal disease. Simply put, brown mushrooms are such mushrooms that need to be included in your diet at any time of the year, especially in winter, and, of course, freezing them will be the best helper in this.

However, before this procedure, the birch trees should be carefully sorted out and sorted. Mushrooms with wormholes and foulbrood are not suitable for freezing - they must be removed and thrown away. It is best to freeze small young specimens, from which the most delicious dishes are then obtained. After selection, they should be thoroughly cleaned of all kinds of debris and rinsed in warm water at least three times, then dried on napkins or paper towels, and only then proceed to freeze them. Like some other mushrooms, boletus mushrooms can be frozen raw, boiled and fried.

Raw brown mushrooms are frozen like this:

1. place the prepared mushrooms on a flat surface in the freezer and freeze well. Freezing time depends on the amount of mushrooms and the temperature in the freezer.
2. after the mushrooms are frozen, fill a container or bag with them, close it and put it back in the freezer - this time for storage.
3. storage temperature should be no higher than -18 degrees.

The main condition for such freezing of mushrooms is their almost perfect integrity. If the cap is even slightly damaged, this mushroom is best used for other purposes. You need to defrost the brown birch trees on the bottom shelf of the refrigerator, where they will thaw gradually, without violating their integrity.

Boiled mushrooms are frozen according to the following method:

1. peeled specimens must be cut into small slices, put in a clean saucepan, covered with water and put on fire. The cooking time depends on the size of the slices, but usually it does not exceed 40 minutes.
2. after they are cooked, drain the broth and dry them by laying them on a towel or leaving them directly in a colander.
3. while the mushrooms are drying, rinse and dry the plastic containers.
4. decompose the birch trees in a container, close tightly and send to the freezer.

Finally, the third way is to freeze the fried mushrooms. They do it like this:

1. rinse the birch trees thoroughly.
2. without drying, cut them into small slices using a sharp knife. It is necessary to cut mushrooms in such a way that when frying they will decrease in volume.
3. heat vegetable oil in a large frying pan and put mushrooms in it, you can even with a slide.
4. fry, stirring with a wooden spatula, until the mushrooms are cooked to the degree you need. There is no need to add salt.
5. when the birch barks are fried, cool them, arrange them in containers and put them in the freezer.

The birch trees are thawed in the same way as other mushrooms.

Conclusion

We've shown you how to freeze just a few of the most popular mushrooms. Outside of our attention were mushrooms, boletus, boletus, morels ... All of them are edible and useful in all respects mushrooms that can - and even need to - be frozen so as not to deprive ourselves of the pleasure of eating a mushroom delicacy for New Year, Christmas or just a regular winter weekday. Mushroom dishes will surely become a pleasant addition to your winter table, the main thing is to freeze them correctly, following some simple general rules:

1. never freeze different types of mushrooms with each other. Milk mushrooms should be stored separately from boletus, and chanterelles should be stored separately from boletus. If there is not enough space in the freezer, it is better to give preference to any one type, and not try to "shove in the uncrowded".
2. mushrooms must be calibrated, separating large from small and whole from damaged. This is due not only to the fact that the technology of freezing them is somewhat different from each other, but also to the fact that the time for freezing large chopped mushrooms differs from the time spent freezing small specimens.
3. you need to freeze mushrooms in such portions that one is enough to cook one dish. It is categorically not recommended to re-freeze the mushrooms, otherwise instead of a suitable semi-finished product you will get God knows what.
4. all mushrooms before freezing in any form must be cleaned of debris.

Well, we will definitely come back to the peculiarities of freezing mushrooms, boletus, boletus, morels and some other valuable mushrooms ...

The traditional way to prepare mushrooms for the winter is to freeze whole or sliced ​​mushrooms directly in the freezer. Everything is simple here. To do this, we select fresh, young, healthy mushrooms, peel them, cut them if necessary and put them in the refrigerator for storage. The shelf life for this method is 6-8 months. But with this method of freezing, a large space of the refrigerator is occupied. This is appropriate when you have a separate large freezer. And if not? Below are three simple yet effective ways to freeze mushrooms for the winter. These methods will help not only to balance the space in the freezer, but also significantly save time during further cooking.

Blanching (or scalding) mushrooms

This method allows you to preserve the color, structure and taste of mushrooms as much as possible, kills bacteria, and allows you to make 100% cleaning of mushrooms from dirt. Blanched mushrooms are refrigerated for up to 12 months. They are great for preparing first courses. For example, if you are cooking mushroom soup, throw the required amount of frozen blanched mushrooms into the pan 20 minutes before the end of cooking and that's it, you won't need any more additional actions with mushrooms.

To prepare mushrooms for the winter using the blanching method, we need a large saucepan. Pour water into a saucepan at the rate of 5 liters per 1 kg. fresh mushrooms and put on fire. While the water is heating, we prepare our mushrooms, wash them and cut them into slices of the required size. As soon as the water boils, pour the mushrooms into the water and wait for the second boil. After boiling, wait 2 minutes, remove the pan from the heat and strain the mushrooms through a sieve. Leave the mushrooms to cool in cold water. We filter the cooled mushrooms and loosely (so as not to open from expansion during freezing) we put them in a pre-prepared container (containers, bags for freezing, jars). It is advisable to select the container capacity from the planned amount for the preparation of one dish.

The ideal container for freezing mushrooms (and not only) is packaging made of kraft cardboard, which is 100% natural material. Inside, such a package is completely laminated, due to which it is moisture and greaseproof, additionally providing a higher safety of the product in comparison with plastic or polypropylene containers. The transparent window in such boxes is also environmentally friendly, made of biodegradable film based on corn starch. You can buy kraft cardboard containers at online store(for example in this store).

Mushroom steam treatment

Compared to mushroom blanching, this method allows better preservation of aroma and a better structure. To preserve the color of the mushrooms, it is necessary to soak them for 5-7 minutes in water with the addition of citric acid (based on 1 liter of water, 1 teaspoon). We need a saucepan with a lid and a grate that provides a distance of 4-5 cm from the bottom of the pan (you can use, for example, a pot with special grates for cooking Buryat national dishes, or something like a double boiler). Pour 3 cm of water into a saucepan, so that it does not cover the holes on the grate, put the mushrooms on the grate, close the lid tightly and put on fire. After boiling, the mushrooms should be steamed for 3 minutes. If you are using whole mushrooms, the steaming time should be increased to 5-6 minutes. Remove the mushrooms, cool in cold water, strain, put in prepared containers. Place the containers in the freezer. The shelf life of such mushrooms is up to 12 months. The use of frozen and steamed mushrooms is universal, in most mushroom recipes.

Frying mushrooms

The method consists in quickly frying the mushrooms in a small amount of oil over high heat. Due to the presence of oil in the recipe, the shelf life is reduced to 8 months, but the most dense structure of the mushroom is obtained.

• add 2 tablespoons of olive oil or refined sunflower oil to the pan;
• heat the oil over medium heat;
• spread the finely chopped mushrooms in a thin layer;
• fry for 3-5 minutes;
• we cool;
• we lay out in containers;
• put it in the refrigerator.

Neither drying nor preservation of this product will make it possible to obtain such a wide range of uses and high benefits: dried gifts of the forest will do only to add aroma and flavor to soups and main courses, and it is difficult to prepare something other than snacks from pickled and pickled ones. For example, it is quite possible to make mushrooms from whole frozen, but from salted ones it will not work.

Which mushrooms are suitable for freezing?

Fans of self-preservation and freezing of food for the winter are constantly looking for new recipes and ways to preserve the benefits of the gifts of Nature.

It is important to understand with mushrooms - each species has its own rules and peculiarities of harvesting.

Ryzhiki, champignons, chanterelles or milk mushrooms have their own subtleties in the preparation process.

Some of them need to be pre-boiled or fried:

• you can freeze mushrooms without boiling, if they are champignons, oyster mushrooms, porcini mushrooms;
• chanterelles, honey agarics, boletus, boletus - boil before shipping;
• in a fried form almost all lamellar are stored otichno.

Mushrooms that secrete milky juice and have bitterness must be at least soaked for several hours before being sent to the freezer. Ideally - boil

Before freezing mushrooms for the winter, you should first prepare them, regardless of whether they are fresh, boiled or pickled and salted:

• It is necessary to freeze raw immediately after harvesting, and store it in the refrigerator for no longer than a day before processing;
• all leaves, grass, extraneous elements are removed from the primary raw materials;
• the mushrooms are thoroughly washed, you can lower them in water, but not for long, to wash out the debris from under the cap;
• they are also cleaned, parts of the legs are cut off, rinsed again and laid out on a terry towel to dry;
• weed out all damaged specimens, as well as those with specks.

Can raw mushrooms be frozen?

The correct freezing of mushrooms for the winter begins with the identification of species that can be laid in the freezer raw or, conversely, thermally processed.

Raw tubular species - porcini mushrooms, birch trees, aspen mushrooms - freeze well. But only if they are young and strong.

Some lamellar mushrooms, oyster mushrooms can also be frozen fresh.

If they are kept in water or boiled for a long time, they will absorb a lot of liquid and after defrosting they will be tasteless, sluggish, falling apart.

Freezing fresh porcini mushrooms or other suitable ones is very simple - they are placed in bags or containers after thoroughly cleaning and drying.

There are many advantages to such freezing: a minimum of preliminary hassle; preservation of useful qualities, aroma, taste practically unchanged. But there are also disadvantages: the raw gifts of the field and forest take up a lot of space, in addition, it is with such a frost that sand and debris often remain in the mushrooms.

How to freeze fried foods?

Mushrooms for long-term storage can be pre-fried, and any varieties are suitable for this.

There are 2 ways to prepare:

• large mushrooms are cut, and small ones, for example honey mushrooms, are fried whole in vegetable oil, after which they allow excess fat to drain on a napkin, and the products are laid out in bags;
• you can freeze roasted mushrooms. Cook them for 30-40 minutes in the oven, covering the container with foil (after 20 minutes, remove it). For the process, the products must be cut. After 30 minutes, they begin to check readiness - all moisture should evaporate from the container.

You can freeze fried mushrooms with onions, but onions after defrosting are usually too watery and soft, so you need to chop them as small as possible.

Defrost fried forest products by reheating in a skillet. Use the whole mass immediately, the semi-finished product is not suitable for re-freezing. It is recommended that you send fried foods to the freezer in portions.

This method is especially appreciated by thrifty housewives, because you can send something into the freezer that, for example, did not eat at dinner. I use this method, even if it remains.

The only drawback is the relatively short shelf life. That is, it will not work to prepare fried ones for the winter in summer - at most until the New Year.

Mushrooms after pickling and pickling in the freezer?

If you drain all the brine from the jar with mushrooms, then you can freeze salted or pickled ones.

However, the result after defrosting will not always be satisfactory.

It is better to leave pickled mushrooms in jars.

If you are afraid to store canned mushrooms in winter, then you can freeze the boiled ones, and then take out the bags and pickle according to your favorite recipe.

Thus, you can always delight yourself with an excellent snack without fear for your health.

Salted ones tolerate freezing perfectly! Strain off excess liquid, pack tightly and store in the freezer. This will extend the shelf life substantially.

When freezing fresh, salty or fried food, put the freezer in the appropriate fast-freeze setting!

Freezing boiled mushrooms

Frozen mushrooms and mushrooms are often found in stores, but little is known about how they are pre-processed. Ideally, these gifts of the forest should be boiled before freezing.

Other lamellar or spongy ones are also boiled. Marsupials, that is, morels and their "relatives" must be boiled! Sometimes, if the mushrooms are pure or grown on their own, you can not boil them, but simply pour boiling water over them for half an hour.

Plus boiled mushrooms: they boil down and take up less space in the freezer.

Attention!

Minus boiled mushrooms: during cooking, part of the mushroom aroma is lost.

Boiled mushroom harvesting recipe

Do you know where to pick mushrooms? Then rather go on a “quiet hunt” in season! This will allow you to cook your favorite dishes in winter, for example, from real fragrant and tasty mushrooms, and not from purchased ones, which have only a name from mushrooms in winter.

So, at the very beginning, you need to prepare the "catch". We go through, throwing out old, wormy and spoiled ones. After that, you need to fill it with water and leave it for an hour or two to make it easier to remove all the dirt. Well, only then the mushrooms should be thoroughly rinsed under running water and proceed to the main stage.
We put them in a saucepan, fill with water, add a little salt. We put on the stove and after boiling, cook for another 10 minutes.


We put everything in a colander, wait for them to cool down and get rid of excess liquid.


Put the mushrooms in packages in portions. By the way, in stores today they sell special freezing bags with a lock, which protect semi-finished products from extraneous odors. We send it to the freezer.

In winter, when you decide to cook or something else, just leave the convenience food in the refrigerator overnight, and in the morning you can use them.

Boiled mushrooms of any kind can be frozen this way.

Terms and rules for storing frozen mushrooms

If the mushrooms were frozen correctly, then their shelf life is quite long and depends only on the method of initial processing:

• fried ones are guaranteed not to lose their taste for 4-5 months, after which bitterness may appear due to fat;
• fresh and boiled mushrooms are stored for a whole year, but only if they have been processed and frozen within 1-2 days after collection;
• some species may begin to lose their aroma and flavor after six months of storage, depending on the place of picking and the freshness of the mushrooms.

The storage temperature should be at least -18 degrees for the full preservation of the beneficial properties of the gifts of the forest.

Useful video

Is it more convenient to freeze raw mushrooms? after cutting them into pieces. The video below shows the whole process of freezing fresh mushrooms: