Mushrooms contain a lot of valuable protein; they rightfully take their place in the cuisines of different peoples of the world. There are several cooking methods: boiling, frying, freezing, salting, pickling. This material will tell you how to freeze and preserve porcini mushrooms.
Freezing is used to preserve the properties of mushrooms and preserve them for as long as possible. All known species can be subjected to this type of treatment - boletus, aspen, chanterelle, boletus, and white boletus. Industrial freezing is used to extend the shelf life of oyster mushrooms and champignons, but personally processed mushrooms will have an order of magnitude higher taste.
Important. Frozen mushrooms are a long-term source of food for preparing delicious soups, roasts, and winter salads. The main thing is to carefully sort the collection before processing, removing spoiled, stale, or too saturated with moisture stems and caps.
Porcini mushroom is especially valued by connoisseurs for its delicate and rich taste; its protein-rich fleshy parts are not inferior to meat in energy value. And if you properly preserve such a treasure and freeze it, you can provide yourself with a tasty and healthy delicacy for a long time.
Selection and preparation of mushrooms before freezing
Experienced chefs place special emphasis on the process of preparing mushrooms for long-term storage. After all, it will depend on this whether they will remain in their original form for a long time or the whole freezing idea will end in failure. So, to put them in the freezer you need mushrooms:
- fresh;
- strong;
- clean;
- with minimal liquid content.
If you use mushrooms that are 2 or more days old, then after defrosting they will almost immediately become unusable. The same applies to caps and legs that have been heavily soaked in water and have picked up moisture. It is imperative to clean the surfaces of mushrooms before cold packaging from debris, twigs, and damaged areas. Whole, strong and fresh mushrooms will retain their taste for a long time, but “old”, bruised ones will immediately lose their shape after thawing and will look very unappetizing and grey.
Methods for freezing porcini mushrooms for the winter
There are several classic options for freezing porcini mushrooms; the recipes for their preparation are quite simple: cooling raw or after pre-boiling. Which method to choose is up to everyone to decide for themselves.
“Raw” saves time on processing for direct freezing, “boiled” allows you to quickly prepare a semi-finished dish - soup or roast.
Under no circumstances should you mix different mushrooms. Firstly, each type has its own structure: there are mushrooms with a strong stem and a loose cap, very delicate ones that quickly lose their presentation if handled carelessly, and others.
Secondly, such a “hodgepodge” will affect the taste of the product - you will end up with some kind of average mushroom, similar to everything at once, as if taken from the furthest refrigerator of a regular supermarket.
Such a product has no more advantages than a hastily purchased briquette of frozen champignons of uncertain taste. And our goal is to fully preserve all the notes of the exquisite taste of the porcini mushroom.
Raw
This technique allows you to preserve as much as possible all the taste qualities of the mushroom and preserve it in its original form. We need fresh, strong, worm-free and clean white hare, so the issue of sorting is approached with the utmost care. All damaged, watery, too soft legs and caps are mercilessly rejected - they are not suitable for freezing.
Next, the fungi are processed whole or, after cutting them into slices - whichever is more convenient for you. For freezing, it is good to use zipper bags made of thick polyethylene: they reliably store the contents and are easy to open.
Boiled
And this method will require mandatory heat treatment. It is also used when you are not sure (or are afraid) about raw mushrooms, although all mushroom pickers and cooks unanimously repeat: if you don’t know whether your find is edible or not, it’s better not to take it. The method is well suited for preserving “substandard”: broken caps, damaged (but not rotten) legs, small mushrooms.
Boil the product before freezing for no more than 5 minutes, after cutting it into slices or crumbling it into cubes. They are immediately thrown into boiling water, then allowed to cool, filtered, left in a colander, and only then placed in a bag for cold preservation. You can use 1 large package or several small ones - whichever is more convenient for you, but the second option is preferable.
A small portion is used immediately, it is easy to make a pie or soup from it, but a large-sized package will then have to be re-frozen, which is not very good.
Stewed
Another way to reduce the time spent preparing a finished dish. Sorted, peeled and washed mushrooms are cut into small portions, then fried over low heat in vegetable oil (no longer than 20 minutes). The second method is to stew in the oven, on a baking sheet, in its own juice - this way the piquant, sweetish taste of the mycelium is better preserved. The completely cooled product is placed in bags and frozen.
Fried in the freezer
One of the most famous harvesting methods, which every experienced housewife is familiar with. Mushrooms are fried in vegetable or butter, then placed in glass jars of a suitable container and filled with the resulting juice. Frying in pork lard is allowed - this depends on personal taste preferences. Heat-treated mushrooms filled with fat can be stored for quite a long time, completely retaining all their taste.
A simple method for the “lazy” and those who give credit to their own products rather than purchased semi-finished products. Prepared (clean and chopped) mushrooms are boiled with the addition of spices or just like that. The finished broth can be stored in several ways:
- In glass jars.
- Food containers.
- Regular packaging bags.
- Divided into cubes.
Any of the above methods will allow you to quickly prepare a hearty lunch or dinner using pre-frozen rich mushroom broth.
How long can they be stored?
A reasonable question that arises among lovers of homemade preparations: how long can frozen mushrooms and semi-finished products from them be stored? If the above conditions are met (strong and fresh mushrooms, not damaged, without wormholes or rot), the product will be stored in the freezer for a whole year. But for this we must not forget about a few simple rules.
Important. The lower the temperature, the longer the shelf life (the longest period is ensured by an indicator of -18 ºС), and mushrooms taken out of the cold are immediately used without residue - re-freezing is unacceptable.
How to defrost mushrooms correctly?
Freezing and packing raw, boiled or fried mushrooms is half the battle. You still need to defrost them properly. In order for frozen foods to retain their taste and not lose them in a couple of minutes, it is recommended to transfer them from the freezer to the refrigerator before preparing the dish. Such intermediate defrosting will allow the semi-finished product to gradually gain temperature, without losing color and taste.
The method of forced defrosting in a microwave or oven, beloved by some housewives, will do harm, not good: instead of fragrant, tasty mushrooms, as if picked yesterday in the forest, you will end up with an unappetizing grayish mess, which is scary to use as food.
Being in the forest is a great pleasure and a good rest. It’s especially nice to return home with a basket full of porcini mushrooms.
Description
Porcini mushroom has a very high value and very high taste. There are about 15 varieties of these mushrooms. They differ in the color of the cap and stem. They grow from June to October. The diameter of the cap is approximately 8-9 cm, but there are specimens up to 27-30 cm. The color ranges from beige to brown. Leg height from 15 cm or more. The mushroom pulp is dense and aromatic. Porcini mushroom is a very valuable product from which you can prepare a huge number of soups, salads, pates, sauces, and snacks. This mushroom can be prepared for future use in any way: dried, pickled, canned and, of course, frozen. Today you will learn how to properly store frozen porcini mushrooms and what you can cook from them.
Porcini
Freezing
Freezing mushrooms, what could be easier! Mushrooms that will be frozen must be washed several times and then allowed to drain. Then divide into portions, place in sealed bags or containers and place in the freezer. In this simple way you can prepare boiled and fried mushrooms. They can be stored in the freezer for up to 12 months. Frozen mushrooms do not need to be thawed before cooking if you don't have time to do so.
Frozen mushrooms Soups
Soup is an inseparable part of a nutritious and tasty table. Taking into account the diversity of this dish, the absence of monotony in your menu is guaranteed.
Option 1.
Mushroom puree soup with the addition of processed cheese based on chicken broth.
- White mushrooms 300-400 gr.
- Chicken broth 2 l.
- Onion 1 pc.
- Potatoes 4 pcs.
- Carrot 1 pc.
- Processed cheese 2 pcs.
Take a medium onion, finely chop it, grate the carrots and fry everything in a frying pan. Then add the porcini mushrooms and fry until there is no liquid left in the pan. Put the potatoes into the broth and cook over low heat for 20 minutes, then pour the mushrooms and vegetables from the pan into the pan and, after boiling, cook for another 10 minutes. It's time to add processed cheese, previously finely chopped. The cheese should completely dissolve. Add salt and pepper to taste. The soup is ready. Use a blender to make the soup live up to its name.
Option 2.
Mushroom soup with cream.
- Mushrooms 350-400 gr.
- Onion 1 pc.
- Carrot 1 pc.
- Semolina 3 tbsp.
- Cream 250 gr.
Chop and fry the mushrooms, onions and carrots well. Place shredded potatoes into boiling water. After the potatoes are cooked, we combine all the preparations. Then carefully add the semolina and stir thoroughly, and immediately add the cream. Salt to taste. Keep on low heat for 15 minutes.
Option 3.
Rassolnik soup with mushrooms will exceed all your expectations.
- Porcini mushrooms 300-400 gr.
- Meat broth 2 l.
- Onion 2 pcs.
- Carrot 1 pc.
- Pickled cucumbers 2-3 pcs.
- Potatoes 5-6 pcs.
- Butter 30 gr.
Defrost the mushrooms; if they are large, cut them into several pieces. Rinse them well and squeeze them out. Prepare broth, you can use chicken or beef. Peel and cut the onions, grate the carrots and pickles. Fry mushrooms, onions, carrots and pickles in homemade butter. Peel and finely chop the potatoes. First throw the potatoes into the boiling broth, after 10 minutes all the other vegetables. Salt to taste and cook for another 20 minutes over low heat. At the end, add the greens.
Porcini mushrooms are a very nutritious product. Good for fasting people. Pickle soup can be made lean. Boil in water and fry vegetables in sunflower oil.
Soup Second courses
Surprisingly delicious recipes for second courses are very diverse. Vegetables, fish, meat can be included in their composition, but our topic today is about porcini mushrooms. A few more recipes on how to cook frozen porcini mushrooms.
Option 1.
Roast with mushrooms and meat.
To prepare you need:
- Porcini mushrooms 1 kg.
- Meat 600 gr.
- Onions 2-3 pcs.
- Carrot 1 pc.
- Cream 100 ml.
Take the onions, chop them and fry them in butter in a frying pan until golden brown, add grated carrots. Later we add pre-chopped frozen porcini mushrooms. When the mushrooms release water, you can add chopped meat. If the water has evaporated and the meat is not yet ready, you need to add more. Simmer for 20-30 minutes depending on the type of meat. At the end of cooking, add cream or sour cream and salt to taste.
Option 2.
Casserole with mushrooms and potatoes.
To prepare you need:
- White mushrooms.
- Onions 2-3 pcs.
- Potatoes 3-4 pcs.
- Oil (sunflower or olive)
- Sour cream 100 gr.
- Hard cheese 100 gr.
- Fresh greens.
- Salt and pepper to taste.
Potatoes must be peeled and cut into small cubes. The form in which the casserole will be prepared must be greased with oil, then place the potatoes. The next layer will be onions cut into half rings and mushrooms. You can lay them in this order several times. But each layer must be salted, and each layer of potatoes must be greased with oil. The last layer can be lightly covered with sour cream and sprinkled with grated cheese. Bake in the oven for 50-60 minutes, at a temperature of 200-220 degrees. A golden crust should form on top, which can be decorated with fresh herbs.
Option 3.
Mushrooms in sour cream.
To prepare you need:
- Mushrooms 1 kg.
- Onion 1 pc.
- Sour cream 250 gr.
- Oil 2 tbsp. l.
The mushrooms need to be thawed and allowed to drain a little, then cut into pieces. Pour tablespoons of oil into a hot frying pan and fry the onion. Add mushrooms and simmer for 15 minutes. Then you need to add salt and pepper, and then add 250 grams. sour cream of any fat content. Be sure to cover with a lid, do not forget to stir from time to time, and cook for 20-25 minutes. You can add greens if you wish. Mushrooms baked in sour cream can be served with any side dish.
Roast Sauces
The sauce will allow your dish to acquire an unforgettable taste and will stimulate the appetite with its attractive appearance.
Option 1.
The simplest mushroom sauce made from porcini mushrooms will be much more aromatic than from other wild mushrooms.
To prepare the sauce you need:
- Frozen porcini mushrooms 400 gr.
- Cream 250-300 gr.
- 1 onion.
- Wheat flour 1 tbsp. l.
- Ghee 20 gr.
- Salt pepper.
Let's start cooking with mushrooms; they need to be boiled. Then chop and fry with onions and flour with added oil, fry for 5-10 minutes. Add cream, making sure it is warm. Salt, pepper and reduce heat to low heat, simmer until thickened. The cooled sauce can be served either with the dish or separately. This mushroom sauce goes well with meat dishes.
Option 2.
Mushroom sauce based on steamed fish broth.
For the sauce you will need:
- Fish broth 400 gr.
- Porcini mushrooms 150 gr.
- Butter 40 gr.
- Lemon acid.
Add mushrooms, cut into small cubes, into the broth that remains from boiling or steaming the fish. Cook until done, then add salt to taste, oil and citric acid and simmer for another 5 minutes. This sauce will be a great addition to any fish.
Option 3.
Mushrooms in tomato sauce.
For the sauce you will need:
- Porcini mushrooms 200 gr.
- Tomato juice 250 gr.
- Carrot 1 pc.
- Onion 1 pc.
- Garlic 3 cloves.
- Spices to taste.
First, let's prepare everything. Finely chop the onion, grate the carrots, chop the mushrooms. Sauté the onions and carrots lightly in oil. Then add mushrooms, tomato juice, finely chopped garlic, spices and 200 grams of water, salt to taste. Simmer over low heat until the volume is reduced by half. Make a homogeneous mass using a blender. This sauce is served with pasta.
Sauce Snacks
You can prepare a great variety of mushroom snacks. I will present to your attention the most popular and delicious of them.
Option 1.
Stuffed porcini mushroom caps.
To prepare you need:
- White mushrooms 20 pcs. (small).
- Broth 100-120 gr.
- Dry wine 100-120 gr.
- Oil 70 gr
- Crushed crackers 3 tbsp.
Calculate the number of mushrooms yourself. Chop the legs, previously separated from the caps, and fry with onions in a frying pan with added oil. At the end, you can add finely chopped greens. In a separate bowl, mix the fried legs with onions and crackers, salt and pepper them to taste. Turn the caps over and stuff them with filling. Grease a baking sheet with oil, place the finished caps in it, then pour the mixed wine and broth onto the baking sheet. Before baking, if desired, you can sprinkle grated cheese on top. Bake for 10-15 minutes at a temperature of 200-210 degrees.
Option 2.
Cheesecakes with mushroom filling.
For the filling you will need one carrot, one onion, 300-400 grams of mushrooms, soy sauce and spices to taste. Grate the carrots, chop the onions, cut the mushrooms into four parts. Fry all this with the addition of oil and soy sauce, about 2 tbsp. spoons. Then grind the filling in a meat grinder and leave to cool. Now we make the dough. Grind 400 g in a meat grinder. cottage cheese, salt, add 2 eggs, mix. Then you need to add flour, approximately 250-300 g. Mix in flour a little at a time. Place the entire dough on parchment and roll it out to 1 cm thick. Place the filling in the middle of the dough and roll it into a tube. Fry the tube in a frying pan, constantly turning it over so that it browns evenly. Remove from the pan and cut into pieces 1.5 cm thick.
Option 3.
Mushroom pate.
As an appetizer, it is suitable for breakfast and a holiday table.
To prepare the pate we will need:
- White mushrooms 800 gr.
- Butter 200 gr.
- Juice of one lemon, spices and salt
First you need to boil the mushrooms in salted water until tender. Afterwards, grind the mushrooms in a meat grinder and add butter, pepper, lemon juice and taste for salt, adding more salt if necessary. A very simple dish, but incredibly tasty.
Stuffed porcini mushroom caps Salads
Salad is a cold dish containing various ingredients. Here we will describe salads with the main ingredients being mushrooms.
Option 1.
Mushroom glade.
This dish can often be found on holiday tables; it contains pickled mushrooms. Therefore, first we marinate the porcini mushrooms. It is advisable to use small mushrooms for this salad.
For the marinade:
- Porcini mushrooms 600 gr.
- Vinegar 100 gr
- Sugar 20 gr.
- Salt 5 gr.
- Sunflower oil 125 gr
- Laurel 1 pc.
- Allspice 5-6 pcs.
Boil the mushrooms and let them drain. Make the marinade in a separate bowl. Pour salt, sugar, boil spices into 1 liter of water and let cool. Place mushrooms in the cooled marinade, add vinegar and oil. The next day the mushrooms will be ready.
For the salad we need:
- Mushrooms 250 gr.
- Chicken meat 250 gr.
- Pickled cucumbers 2 pcs.
- Eggs 2 pcs.
- Carrot 1 pc.
- Potatoes 2 pcs.
- Mayonnaise.
- Greens, salt, pepper.
We will need a salad pan or you can use a wide frying pan. Boil eggs, potatoes, carrots and meat. Place the mushrooms on the bottom of the pan, legs up. Sprinkle the mushrooms with chopped herbs, then grated cheese and lightly coat with mayonnaise. The next layer of eggs, grated carrots and mayonnaise again. Grind the meat and sprinkle on mayonnaise. And the last layer is finely chopped potatoes. Take the dish on which the salad will be served. Cover the pan with it and sharply turn it over so that the dish is at the bottom. Without any sudden movements, we lift the pan, and the salad remains on the plate.
Option 2.
Salad “Tenderness”.
The name of the salad speaks for itself.
It will require:
- Chicken meat 400 gr.,
- White mushrooms 500 gr.,
- Onion 1 pc.,
- Eggs 2 pcs.,
- Fresh cucumbers 2 pcs.,
- Canned corn 1 b.
Finely chop the mushrooms and onions and fry them, then drain the excess oil. Boil the meat. Hard boil the eggs. Cut the cucumbers into cubes. Place everything in one bowl, mix and season with mayonnaise sauce. This salad can be made in layers.
Option 3.
Mushrooms in Korean. Dishes of oriental cuisine are enjoyed by many and already take their rightful place in home feasts.
Products:
- Mushrooms 1 kg.,
- Sweet pepper 2 pcs.,
- Onion 1 pc.,
- Garlic 5-6 cloves,
- Hot pepper 1 pod,
- Vegetable oil 40 gr.,
- Sugar 3 tsp,
- Salt 1 tsp,
- Vinegar 9% 4 tbsp.
- Greens to taste.
Boil the mushrooms for 10 minutes in salted water, then remove them and cool. Cut the sweet pepper into strips, the onion into half rings, finely chop the garlic and hot pepper. Pour butter, sugar, salt, vinegar into a separate bowl, mix well and pour all this over the mushrooms and vegetables. Place in a cool place for 8-10 hours.
In ancient times, self-respecting cooks never shared recipes for cooking mushrooms with anyone. Recipes were passed down only by inheritance. Dishes prepared from porcini mushrooms were often found on royal tables, causing amazement and delight among foreign guests. I wish you inspiration in your culinary endeavors, create and surprise!
If you have stocks of wild mushrooms in the freezer, then just dump this wealth into a frying pan and in 20 minutes you will have a wonderful side dish for dinner.
Recipe contents:
Forest mushrooms are useful gifts of nature. They have an unsurpassed aroma and are used in many dishes. However, since the mushroom season is short, zealous housewives try to prepare the harvest for future use. For example, they are dried, pickled, salted and frozen. This is a great way to enjoy mushroom dishes all year round. Of the many methods of preparation, the one most liked by many housewives is freezing. In addition, this is considered the most useful and easiest way to preserve mushrooms. However, not everyone knows what to do next with frozen mushrooms and how to cook them. Today we’ll learn how to deliciously fry frozen forest mushrooms.
Depending on what mushrooms were frozen, that’s how they are cooked. For example, champignons and porcini mushrooms are frozen whole, unwashed, and only cleaned of debris. When removing them from the freezer, you just need to wash them under running water and fry them. Butter and tubular mushrooms are lightly boiled before freezing, and then defrosted and fried. If you haven’t cooked them beforehand, then first send the frozen mushrooms directly into boiling water, boil for 7-10 minutes and then fry.
- Calorie content per 100 g - 66 kcal.
- Number of servings - 2
- Cooking time - 30 minutes
Ingredients:
- Frozen forest mushrooms - 500 g
- Garlic - 2 cloves
- Salt - 0.5 tsp. or to taste
- Ground black pepper - a pinch
- Onions - 1 pc.
- Vegetable oil - for frying
Step-by-step preparation of frozen wild mushrooms, recipe with photo:
1. Remove the mushrooms from the refrigerator, place them in a bowl and leave to thaw naturally. If you don’t have time to wait, then transfer them to a sieve and rinse under hot water. This will heat them up and thaw faster. Next, cut the large mushrooms into strips or cubes, and leave the small fruits whole.
2. Peel and wash the onions and garlic. Chop the onion into thin half rings and the garlic into thin strips.
3. Heat vegetable oil in a frying pan and add mushrooms to fry.
4. Fry them over medium heat, stirring occasionally for 5-7 minutes and add the onion and garlic.
5. Stir and continue frying the mushrooms and onions for about 7 minutes.
6. Season them with salt, ground pepper and any spices. I added sweet ground paprika.
7. Stir and continue frying the mushrooms until they reach the desired consistency: deep or lightly fried. The specific frying time will depend on this.
8. Serve the finished mushrooms with mashed potatoes or fried potatoes. They will go deliciously with pasta or boiled rice. They can also be used for filling pies, pies, buns, pancakes, pasties, dumplings, pizza, salads, etc.
How to freeze porcini mushrooms for the winter? First, they must be obtained at any cost. Find it in the forest, beg it from your parents, take it from a friend. Any method will do, because porcini mushroom dishes are simply magical. But sometimes in winter you want not only pickled or salted boletus, but also fresh boletus.
In the winter you can only buy oyster mushrooms and champignons fresh in the store, because it’s not the season. The situation at the granny market is similar. Sometimes they sell white ones, but they are already pickled or salted. And who knows where these mushrooms were collected? How are they processed? To be sure that boletus mushrooms will not harm you or your household, we will harvest them ourselves.
Freezing porcini mushrooms is a completely simple matter and does not require special expenses or great culinary skills. By following a few recommendations, you can pamper your household in winter and avoid some mistakes.
Preliminary preparation
The king of mushrooms is rarely found small. Usually a healthy exhibit comes into view. If you are lucky enough to become the owner of small mushrooms, you can rejoice - there will be less hassle with processing.
So, the wealth from the forest was brought home. The next step for most housewives is to cover the mushrooms with water. This is the wrong time to freeze. White ones absorb water remarkably well; it turns into ice and spoils the structure of the mushroom. First you need to clean them. No, not with a vegetable peeler, this spoils the product. With ordinary hands we carefully remove: specks, blades of grass, leaves. Using a sharp knife, cut off a thin layer from the bottom of the leg, where the soil remains. She stayed - we pulled mushrooms in the forest, not cut them, right? To return to an intact mycelium next season, right? Remove all wormholes, scratches, dark places.
Now you can wash it. No, don't soak it. Forget this habit! We remembered only in the case of milk mushrooms! And carefully rinse the porcini mushrooms under running water. We try not to break them; whole ones will beautifully decorate a salad or roast. And the plates look much more appetizing when they are made from a whole mushroom. Next, the raw materials must be dried. A regular thick old towel does the job just fine. Paper will do just fine too.
There are 4 options for subsequent actions:
- steam
- cook
- fry
- leave raw
Steam processing
Large mushrooms are cut into slices or cubes and poured into a colander or sieve. Then place it in a pan, at the bottom of which 3-5 cm of clean water is poured. The entire structure is covered with a lid and put on fire. Steam with the liquid boiling for 4-6 minutes. Cool.
If whole mushrooms are steamed, the processing time is increased to 7-9 minutes.
Advice. Instead of a sieve, you can use any suitable grid. For example, from a double boiler or microwave.
Cooking
It’s also a good space saver, and also saves precious cooking time in winter. This turns out to be practically a home-made semi-finished product!
Fully prepared boletus mushrooms are dipped into boiling water at the rate of 2.5 liters of liquid per 500 g of fresh raw materials. Boil for 2 minutes, drain in a colander and cool. These are cut. Cook whole ones for 4 minutes.
Advice. Porcini mushrooms are boiled without salt to maintain juiciness during freezing.
Roasting
The most optimal way. Perfectly preserves that divine aroma of porcini mushrooms. Lets your imagination run wild in the kitchen after defrosting.
The prepared raw materials are cut in a convenient way. Pour a little vegetable oil into a frying pan or saucepan. Which olive or corn? For traditional Russian cuisine - only sunflower! Heat the mushrooms and add them. Fry until almost dry and lightly browned over medium heat. Cooking time depends on the amount of whites and the width of the pan. Cool.
It is difficult to fry whole porcini mushrooms well, and this causes the shape to become deformed. But we want not only delicious food, but also something pleasing to the eyes. Therefore, plates are the most optimal.
Another roasting method is in the oven. Splash a little oil onto a baking sheet and add mushrooms. Fry until the juice stops releasing. Stir several times to ensure even browning of the boletus. But this method is for craftsmen. Because it’s easy to overcook mushrooms in the oven. Although, who canceled the experiments in the kitchen? Try it, perhaps your freezing recipe will be remembered for centuries for many generations.
Advice. Along with the mushrooms, you can fry chopped onions or your favorite greens. You will get a ready-made filling for pies or kulebyaki.
Freezing fresh
There are no worries at all - just cut it as it is convenient, or leave it whole. There is an option to rinse raw boletus mushrooms with acidified water (citric acid) so that they do not lose color. But that’s why the mushroom is called white, because after all the manipulations and heat treatments, its flesh still remains white! The hat, of course, will be brown. Therefore, you don’t have to torment the mushrooms with acid.
How to properly store porcini mushrooms
After one of the methods of preparing the mushrooms has been chosen, and they themselves have cooled completely, they are put away for storage. There are two options: immediately for permanent use or with preliminary freezing.
First option. Place the boletus mushrooms in portions in bags or small trays, seal them hermetically and put them in the freezer.
Second: for pre-freezing, the white ones are first placed on a baking sheet or tray lined with film and left in the freezer for 3 hours. And only then are they poured into bags or special food-grade plastic containers.
Advice. Use freezer bags. They are odorless and designed for food products. It would be better if they come with a special clip or zip fastener.
- There should be as little air as possible left in the bag, this way the aroma will be better preserved, and the mushrooms themselves will not oxidize.
- Mushrooms absorb foreign odors well. Therefore, keeping the lid of the container as closed as possible is a guarantee that you will not taste whites with the aroma of dill or raw meat in winter.
- Fresh, steamed or boiled porcini mushrooms, if properly packaged, can be stored in the freezer for up to 12 months. Pre-roasted - 8 months only. As a rule, so much time is not required. Frost ends much earlier.
- To pamper your family with high-quality mushroom sauce on a cold winter evening, you can freeze the semi-finished product in advance. Pass the fried and cooled boletus through a meat grinder, then put it into bags in a thin layer and freeze. Then, during cooking, all that remains is to add cream, herbs and salt.
- The same is done if the mushrooms have lost their appearance during transportation, become wrinkled, or crumbled. You won’t get beautiful cubes, so they make minced meat. The color, taste and amount of nutrients will not change from this.
- Young, strong mushrooms are best suited for freezing. Then after defrosting they will be as fresh. Old flabby boletus will remain just as lethargic and unappetizing.
- Some housewives skip such an important step as drying. Wash it and put it in the freezer. In winter, the white ones get out and... go for an axe. It is unlikely that you will be able to start working on the resulting monolithic piece with another tool. And who is to blame? My own laziness.
- The resulting semi-finished products must be defrosted strictly in the refrigerator, covered with film. Mushrooms are a tasty morsel for various pathogenic bacteria. And the view will be more beautiful with natural thawing. No soaking in water, otherwise all the autumn chores will go down the drain. And it’s better not to defrost it at all. Take it out of the freezer and go straight to cooking. All the vitamins and nutritional value will end up on your plate, not in the thawed water.
- Don't cut the porcini mushrooms too thin. Half a centimeter is just right. Not a rag yet, but not a huge chunk either. Slices of this thickness look very beautiful in a dish and are convenient to eat.
- Pre-freezing does not require 3 hours if you have a blast freezing function. When using it, only half an hour is enough for a hard crust to appear on the mushrooms.
You already know how to freeze porcini mushrooms for the winter. Now you will always have something delicious in your freezer for meeting unexpected guests or for a quick dinner. Of course, if you overcome your laziness a little during the season.
Video: how to freeze porcini mushrooms
Description
Freezing porcini mushrooms for the winter according to this step-by-step recipe with photos at home occurs in two stages. First, the collected mushrooms from the forest are cleaned of leaves and dirt, and then they are laid out on trays and sent to the freezer. It is worth noting that such noble mushrooms do not need to be washed before freezing; this is already done immediately after they are defrosted. Please also note that according to this simple photo recipe, porcini mushrooms are frozen raw without pre-cooking, a process that, by the way, does not have to be carried out even after they have already been removed from the freezer. It is recommended to cook mushrooms before creating dishes only when you are not sure about them and doubt their quality.
Freezing is considered the most suitable way to preserve mushrooms, because after this procedure they remain in their original form, which allows them to be used for preparing all mushroom dishes. After freezing, porcini mushrooms can be boiled, fried, stewed and baked. As you can see, there are many ways to use frozen mushrooms; all you need to do is freeze them and that’s it. Such a mushroom preparation will not be superfluous in the kitchen of any housewife.
Sometimes it happens that after home freezing porcini mushrooms become a little bitter. In addition to the fact that this may be due to the individual characteristics of the mushrooms and the place where they were collected, bitterness in mushrooms may also appear due to the long period of freezing. It is always advisable to use frozen mushrooms no later than three months. The reason for the appearance of bitterness in frozen mushrooms may be that false mushrooms were initially frozen. Often, instead of porcini mushrooms, inedible gall mushrooms are collected, since they are very similar in appearance. To avoid this, everyone should remember that the bottom of the cap of porcini mushrooms has a yellow or green tint, but similar gall mushrooms have a dirty tint. Before collecting, it is worth breaking the stem of the found mushroom; if its color remains white at the break, this indicates that it is a porcini mushroom. In false mushrooms, the broken stem will immediately become pinkish.
So, let's start cooking!
Ingredients
Freezing porcini mushrooms for the winter - recipe
To freeze mushrooms for the winter at home, you first need to prepare them for this process. All that needs to be done with mushrooms is to clean them of unnecessary objects (leaves, soil, insects) and check them all for worms. The last point is required! You need to examine each mushroom very carefully; if you notice wormy mushrooms, their stems need to be cut off until they are completely clean. If the worminess of the legs has spread to the cap of the mushrooms, then such mushrooms must be disposed of immediately. Once the food is ready to freeze, prepare trays for it. Do not take too large ones; try to use trays of the size in which you can freeze mushrooms for only one serving. So, portion the prepared porcini mushrooms into clean, dry trays, which you then place in the freezer drawer.
In the winter season, a portion of frozen mushrooms will need to be removed from the freezer and placed in warm water to defrost. While the mushrooms are defrosting, they need to be thoroughly washed at this time. The defrosted mushrooms will only need to be chopped, after which you can start preparing various mushroom dishes from them. If desired, defrosted mushrooms can be boiled before use, but this is at your discretion.
In this way you can freeze not only porcini mushrooms, but any others too. The main thing is to observe their shelf life in this form. After three months of storage, do not use frozen mushrooms for cooking under any circumstances. Try to always use porcini and any other frozen mushrooms on time.
- In contact with 0
- Google+ 0
- OK 0
- Facebook 0
