Preparing mushrooms for the winter in the refrigerator - how to freeze them in a regular freezer. Freezing mushrooms for the winter at home Freezing boiled mushrooms for the winter

Kira Stoletova

During the summer-autumn period, people make a lot of home preparations for the winter. The methods chosen for this are very different: salted, fermented, pickled. To store vegetables and berries all winter, many began to use freezers. Housewives also practice freezing mushrooms.

Preparing raw mushrooms

Tubular mushrooms can be frozen, but do not need to be boiled. The fact is that the lower cap layer is porous (its second name is spongy) and is capable of holding a lot of water. If you boil such mushrooms, then in winter after defrosting you will get a shapeless watery mass. There is another preparation option: boil the mushrooms, then squeeze them thoroughly and let the remaining water drain. In this case, the frozen fruiting bodies will retain their shape and have a more appetizing appearance in the dish.

Irina Selyutina (Biologist):

Often, when “implementing” a recipe, you can read: “Use a solution of such and such concentration.” But not everyone remembers from school course chemistry, what kind of beast is this – “concentration”. Therefore, just remember that if you want to prepare a 1% solution of a substance, then you need to take 10 g of this substance (for example, table salt) and dissolve it in 1 liter of water (or 100 g in 10 liters). To obtain a 2% solution, take 20 g of the substance per 1 liter of water, etc.

Fruiting bodies (except small ones) are cut into pieces. Everything is placed in a colander for several hours and dried, or raw mushrooms are dried with a towel. The prepared mass is distributed into bags (containers) and frozen. The temperature in the freezer should be from -18° C and below. At high temperatures, it will not be possible to freeze mushrooms for the winter; the fruits will begin to rot. To prevent the fruiting bodies from sticking together, they are laid out in a thin layer on a flat surface and kept in the chamber until they harden. After a few hours, the frozen mushrooms are placed in a container or bag.

The name of the type of fresh fruiting bodies, the date of freezing and the shelf life of frozen mushrooms are written on the container. The container is filled completely. The less air there is inside, the longer frozen mushrooms will last. The same goes for packages. The remaining air should be squeezed out of them to ensure quality freezing.

Preparation of boiled (fried, stewed) mushrooms

Exist different ways freezing mushroom mass. Fruit bodies can be boiled, stewed, fried and even baked.

To cook, the mushroom mass should be carefully sorted and sorted by type and size. Then cut into pieces. Boil for 5-10 minutes in boiling water. The stem of the fruiting bodies is tougher and is cut into smaller pieces. It is better to throw away the blue or blackened leg. Frozen fruiting bodies must be clean and firm.

Place the boiled mushrooms in a colander, let the water drain and dry. When cool, squeeze them lightly, divide them into pieces and put them in bags. Food frozen in this way takes up much less space in the freezer than food in containers.

The remaining broth after honey mushrooms must be poured out, and the liquid in which the white and red-headed mushrooms were cooked is used to prepare the first courses. Some people freeze stewed mushrooms. For this you need:

• clean food;
• wash;
• boil in salted liquid;
• add spices, vegetables;
• simmer for ¼ hour;
• cool;
• pour into containers along with the liquid to the very top so that no air remains;
• place in the freezer compartment;
• set -18° C and below;
• Shelf life in the freezer is no more than 3 months.

By the way. Before adding the mass, the container can be lined with polyethylene. Then, after freezing, you can easily remove the briquettes (they are placed in bags) and can use the container for other purposes.

Freezing forest mushrooms for the winter is also carried out in fried form. In this case, both tubular and plate types are used. The processing is as follows: the mushroom mass is cleared of debris and washed several times with water; dried, then cut into plates or cubes, fried for 20 minutes until golden crust with a small amount of vegetable oil, without spices. Frozen only when chilled.

Such mushrooms are ready to eat immediately after being removed from the chamber. They are added to soups, salads, stewed cabbage, fried potatoes, as a filling for pies, etc.

Mushrooms baked in the oven on a baking sheet are stored well in the freezer. To do this, they are laid out in an even thin layer; no vegetable oil is used. After baking, the mushroom mass is cooled to room temperature and frozen in portioned bags. Many people use plastic containers, cups, etc.

Such mushrooms do not spoil in a regular freezer for about 3 months. The shelf life is extended under certain storage conditions:

• maintaining the required temperature;
• integrity of the packaging.

Irina Selyutina (Biologist):

When putting mushrooms prepared for freezing into bags, do not forget that 1 bag = 1 dish. Therefore, make half of the bags 300-500 g, and half – 0.5-1 kg.

Attention! Only young fruit bodies that are not spoiled by insects and rot can be frozen. High-quality products will last much longer.

Defrosting rules

You need to take care of defrosting fresh mushrooms in advance (usually in the evening). Prepare a bag of fruiting bodies by placing it overnight on the bottom shelf of the refrigerator. The next day, it is enough to keep the frozen mushrooms at room temperature for an hour. In this case, it is advisable to place them in a colander with a tray so that the melted liquid does not spread.

It is advisable to defrost this way. Otherwise, many beneficial substances will be lost. Boiled or fried fresh frozen fruit bodies are immediately added to prepared dishes. They no longer require additional processing.

Dear mushroom pickers! And those who love “quiet hunting” and a full basket smelling of chanterelles, butter mushrooms and milk mushrooms, and those who go “hunting” to a nearby store for champignons and oyster mushrooms, this post is for you! Today we will freeze mushrooms for the winter. And if it’s clear why with forest mushrooms, there is also a reason to freeze “urban” mushrooms, because in the cold season the price for them increases significantly.

You can freeze almost all types of mushrooms (edible, of course): chanterelles, honey mushrooms, champignons, and so on. The only exception is the porcini mushroom. Of course, you can freeze it, but it’s better to dry it, so the aroma will be fully preserved.

Step one - sorting

As soon as you return from the “quiet hunt”, immediately sort through and sort the gifts of the forest according to the structure of the cap:

• marsupials (morels, saucers, truffles),
• lamellar (chanterelles, milk mushrooms, russula, honey mushrooms, champignons),
• tubular (ceps, aspen mushrooms, fly mushrooms, boletus mushrooms).

All mushrooms in their raw form take up too much space in the freezer, so they are usually subjected to heat treatment - the volume is reduced by 4-5 times.

Lamellar and marsupial mushrooms must be boiled. It is preferable to freeze only the tubular ones raw; they have a porous sponge cap that absorbs a lot of liquid during cooking; as a result, the mushrooms can turn out watery. Therefore, if you decide to cook them, do not forget to squeeze them with your hands.

Preparing to Freeze

Clean the sorted mushrooms from debris with a knife and cut off the lower part of the stem. If the caps are very dirty, then they also need to be cleaned with a knife or sponge.

If you plan to freeze mushrooms raw, then wipe them with a damp sponge or rinse them with water, but do not soak them (!), and then dry them on a towel. If you cook or fry, you can safely throw it in a bowl of water to soak up the dirt particles, and before starting cooking, just squeeze it out. excess water hands.

How to freeze mushrooms raw

Only tubular mushrooms can be frozen raw. Leave small specimens whole, cut large ones into segments 1-2 cm thick. Place the mushrooms on a flat tray in an even layer and put them in the freezer for a couple of hours. As soon as they freeze, pack them in bags or special containers.

Rules for freezing boiled mushrooms

You can chop the mushrooms that you plan to boil or leave them whole if they are small. Next, put them in boiling water and cook for 15-20 minutes. Drain in a colander, cool and freeze in portions so you can use them at a time.

How to freeze boiled mushrooms - step-by-step recipe

Using the flywheel mushroom as an example, I will tell you in detail how to freeze wild mushrooms for the winter. The gifts of the forest will first be boiled, and then go into the freezer for storage. In this form they will be edible for 4-6 months (temperature minus 14°C).

How to freeze boiled mushrooms

We prepare the gifts of the forest: we thoroughly wash them, trim the stems, and clean the caps. If they are large, then cut them into pieces. Leave small specimens whole.

We fill cold water- it should cover the entire mass a little. Add a little salt, add a peeled onion, cut into 4 parts. It is important not to oversalt, because in the future the product will be used to prepare other dishes and oversalting will be extremely difficult to correct. If you wish, you can also add a few black peppercorns and a bay leaf (optional) to the pan. Place the pan on strong fire and bring to a boil. A lot of foam will rise to the surface, all of it must be removed, this way we will get rid of microparticles of debris that could remain in the folds under the cap.

As soon as it boils, reduce the heat to low. Cook for 15-20 minutes, constantly removing the foam that has formed on the surface. The mushrooms will decrease in volume by 3-5 times, become denser, and darker in color.

Drain the water and place the mushrooms in a colander to remove all the liquid. Leave for a while to cool and remove excess moisture.

Squeeze it a little with your hands and dry it on a towel. Then we put it in small plastic containers or bags - we calculate the portion to be used in one go, since mushrooms cannot be re-frozen! We send it in this form to the freezer.

When frozen, mushrooms from containers can be repacked so that they take up space more compactly. Be sure to label which varieties you used and the date of freezing.

In this form, the product can be stored for up to six months. Mushrooms are ready to use and can be added to soups, pie fillings, and so on.

How to defrost correctly

Raw frozen mushrooms are first thawed in the refrigerator on the bottom shelf, and then kept at room temperature for some time, but not more than 1 hour.

Boiled mushrooms are already ready to use. They do not need to be defrosted first; they can be immediately added to soups and other dishes during cooking.

Why do you need to freeze mushrooms?

Freezing is the most optimal technology for preserving food for a long time. During this procedure, no more than 20% of nutrients are lost. If all the rules are followed, mushrooms can be preserved from summer for a period of more than 12 months. Self-harvesting allows you to significantly reduce costs in winter, because at this time they are sold several times more expensive than during the season of mass growth and collection.

Advantages and disadvantages of freezing

Freezing is the oldest way to preserve food. Since ancient times, it has been observed that exposure to cold extends their shelf life, leaving appearance And taste qualities practically unchanged.

The positive aspects of deep freezing include:

• Fast and easy processing.
• Slight loss of raw material weight.
• Preservation of taste, aroma, color and shape.
• Unlimited cooking possibilities after defrosting.
• Minor loss of nutritional value.

Of course, there are some negative points:

• High energy intensity.
• The need for significant space for placement.
• Constant temperature support. Repeated defrosting is strictly unacceptable.

Mushrooms suitable for freezing

Any mushrooms can be frozen, but not all of them can be harvested raw. According to their structure, they are divided into marsupials, lamellar and tubular. The latter can be frozen without preliminary heat treatment. Of the lamellar ones, only oyster mushrooms and champignons are harvested fresh. The rest are first cooked and only then frozen as semi-finished products.

How to choose and prepare mushrooms correctly

Only young, fresh and undamaged specimens are suitable for cold preservation. Processing should be done within 24 hours after collection. In old, overripe ones, an active process of protein decomposition occurs, which is comparable to rotting.

The waste products of worms and larvae are toxic to humans; mushrooms affected by them are not recommended for consumption, much less canning. Violation of the preparation technology can lead to severe poisoning.

Raw materials must be sorted out, cleared of debris, and those that are unsuitable - sluggish, wrinkled, wormy - must be discarded. Then wash and dry. Removing water prevents food from freezing. Large specimens should be cut, small ones can be harvested whole. Butter must be skinned.

Dishes needed for freezing

Frozen mushrooms are stored in containers or bags made of food-grade polymer material. Bags are preferable; such packaging allows you to save space and pack products more tightly. If you decide to use containers, then it is better to take square and rectangular ones in order to compactly place them in the freezer.

To preserve the taste and aroma, the container must be filled so that, if possible, there is no air left in it. It is recommended to use vacuum containers. Air can be squeezed out of plastic bags by hand. Hermetic packaging prevents unwanted shrinkage and transfer of odors when different products are adjacent.

Mushrooms should be frozen in small portions that will be eaten shortly after thawing. If for some reason the food has not been cooked within 24 hours of being removed from the freezer, it will have to be thrown away or you may suffer from serious food poisoning.

Preparing the refrigerator

Before storing products for a long period of time, the refrigerator must be washed to remove any unpleasant odor. You should allocate a place in the freezer where they will not be adjacent to meat, fish, and seafood. 3-4 hours before the intended addition of products you need to adjust temperature regime, setting the lowest possible value.

The temperature in the freezer should be from -18 ˚С and below.

Freezing methods at home

Mushrooms can be frozen either raw or cooked - boiled, fried, baked. You can freeze fresh those that are not bitter - boletuses, boletus mushrooms, fly mushrooms, champignons, boletus mushrooms, boletus mushrooms, oyster mushrooms. Species that secrete a specific milky juice must be soaked in salted water and then boiled. After this, the products are removed from the water, cooled, dried, placed in prepared containers and frozen.

Raw mushrooms

The easiest and fastest way to freeze mushrooms is to prepare them fresh and whole. In this case, after sorting, washing and drying, they are laid out on a small tray in a single layer and placed in the freezer. When the workpieces are frozen, they are poured into bags and placed in a prepared place. You can subsequently prepare any dish from mushrooms frozen using this method. Their taste, aroma, shape and color are not lost during storage. You can even pickle them.

Salted mushrooms are kept in the refrigerator at temperatures up to +5 ˚С for no longer than 2 months. Freezing allows you to increase the shelf life up to 1 year. They are thrown into a colander, the brine is allowed to drain, lightly squeezed, put into bags and placed in the freezer. As needed, the portion is defrosted, seasoned with onions and vegetable oil and consumed.

If fresh mushrooms do not have a good presentation - they are dented or broken, they should not be frozen raw. Short-term boiling in slightly salted water is designed to inhibit the development of pathogenic microflora and extend storage time. Cooked products decrease in volume and become soft.

You can use this recipe:

• 1 kg of mushrooms
• 1 carrot
• 5-6 peas of allspice,
• 2 bay leaves,
• 1 clove,
• salt to taste.

Cook all ingredients, except mushrooms, until carrots soften. Add the mushrooms to the boiling brine and boil for 10 minutes, skimming off the foam. Drain the water, squeeze lightly, and pat dry with a towel. Package and place in the freezer.

Many mushrooms are conditionally edible, have a bitter taste or are completely poisonous in their raw form. These include valui, volnushka, milk mushroom, dubovik, honey fungus, row, morel.

Before freezing, they must be prepared in the following order:

1. soak for 24 hours, changing the water several times,
2. boil three times in large water (5 liters per 1 kg of raw materials),
3. Throw the products into a colander.

After each cooking, the broth is discarded and the mushrooms are washed. By boiling them in salted water, it is possible to completely eliminate the bitterness; toxic substances are destroyed when heated to 70˚C.

Blanched

1. Boil the brine in a ratio of 20 g of salt per 1 liter of water with the addition of citric acid on the tip of a knife.
2. The product is placed in a colander and immersed in boiling water for 2 minutes.
3. Immerse in ice water for the same time.
4. The colander is placed in the sink to drain the liquid.
5. Place the mushrooms on cloth towels to dry.

Steam treatment for 5 minutes is also possible. To do this, use a double boiler or place a colander with prepared raw materials over a pan of boiling water.

In case of unexpected arrival of guests, a catastrophic lack of time or an attack of reluctance to stand at the stove, there is a way out - to prepare stewed mushrooms. First they need to be lightly boiled or blanched. Then simmer in a thick-walled bowl for half an hour with onions and spices. When all the moisture has evaporated, turn off the heat, cool, package and place in the freezer. Here, for example, is an interesting recipe with the addition of wine.

For it you will need:

• 800 g mushrooms.
• Half a glass of dry white wine.
• 1 tsp. allspice.
• 100 ml vegetable oil.
• Salt, herbs.

The product is cut, stewed in a stainless container for 20 minutes, and added with salt. At the end of cooking, add wine, pepper, and herbs. Bring to a boil, then cool and package.

Preparing fried mushrooms is also an “ambulance” option for any occasion. Any fat is suitable for this; butter or vegetable oil is most often used. This semi-finished product is stored for 3-4 months, after which the oil will begin to taste bitter. Mushrooms should be blanched, fried over low heat until the liquid has completely evaporated, salt and add spices to taste. Cool, divide into portion bags and place in the freezer.

What mushrooms are frozen

Mushroom pickers know that almost all edible types of mushrooms can be frozen. It is best to give preference to those that fully preserve the aroma of the fruit:

Thinner Stepanenko: I weighed 108, and now 65. At night I drank warm. More details here.

There are slightly worse types, but they also retain their taste:

For city residents, champignons and oyster mushrooms are considered the most affordable and optimal option. You can buy them anywhere if getting out into the forest is a problem.

Note! Although White mushroom is one of those species that can be frozen, it is better to dry it for the winter. This way the aroma of the fruit will be more fully conveyed.

Important! Air in the container or bag should be kept to a minimum as it will accelerate the aging process of the food. Therefore, you need to fill the bag to the brim and squeeze the air out of it.

Still, it is preferable to harvest wild mushrooms, they are more natural. But there are also some subtleties here. Mushrooms should be collected deep in the forest, not from the edge. They tend to absorb harmful substances through the mycelium, so “roadside” ones are not suitable. Mushrooms must be young.

Sorting

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After collection fresh mushrooms sorted by structure. There are several types:

• marsupials. These include truffles, saucers, morels,
• Tubular. These are porcini mushrooms, fly mushrooms, boletus mushrooms, boletus mushrooms,
• Lamellar. Such as honey mushrooms, chanterelles, milk mushrooms, champignons, russula.

In the freezer, raw mushrooms will take up a lot of space. Therefore, they are pre-heat treated. Then the volume decreases by 4-5 times.

Marsupial and lamellar species must be boiled before freezing.

It is better to freeze the tubular types raw, as they have a sponge cap, which, due to its porous structure, absorbs liquid during cooking. This makes them very watery. If you still want to boil them, then before freezing you need to squeeze them well with your hands.

Preparing for freezing

• The strongest specimens are selected for freezing.
• Remove debris and leaves from mushrooms using a coarse brush or knife. The lower part of the leg is cut off.
• If the specimens to be frozen are very dirty, they can be lightly rinsed, but not soaked, and then dried with paper napkins.
• Those that will be boiled can be safely washed without worrying about the fact that they will absorb too much moisture.

Methods for freezing mushrooms

As mentioned above, tubular species such as redheads and porcini mushrooms are best suited for this purpose.

• If the fruits are small, they can be frozen whole; large ones are cut into slices, 1-2 cm thick.
• The prepared fruits are laid out on a horizontal surface and left for several hours. in the freezer.
• When they are already frozen, they can be moved to a container or bag for storage.

Watch the video! Frozen champignons. How to properly freeze mushrooms

When the champignons are washed, place them on a paper or cloth towel to drain off excess liquid.

This is very important point, you may have to change the towel several times, since if there is excess moisture, frozen mushrooms will darken during defrosting before cooking and lose their appearance and gastronomic properties. To ensure that the work is not done in vain, the drying time should be at least 20 minutes.

When excess moisture has been absorbed, you can peel the mushrooms. Using a sharp knife, scrape off all the dark spots from the caps, separate the stems from the caps, because this will make cleaning them much more convenient. Be sure to remove the lower part of the stalk, because it was in contact with the ground.

Cut the peeled mushrooms into cubes or slices to suit your size. Keep in mind that after defrosting it will no longer be possible to cut the champignons into the shape and size you need, so do everything at once.

For freezing, you can use special plastic bags or plastic containers. Distribute the prepared champignons into bags, squeeze them with your hands, releasing the air, and tie them so that the product does not absorb foreign odors. If you choose plastic containers for freezing, wash them thoroughly and dry them well.

Before freezing champignons in the refrigerator, consider this important advice.

There is one caveat when defrosting champignons.

There is no need to defrost champignons at all; they should be used frozen when preparing the dish.

Many inexperienced housewives are interested in whether it is possible to freeze champignons raw. These mushrooms are most often prepared fresh.

How to properly freeze whole champignons?

How to properly freeze fresh whole champignons without cutting them into smaller pieces? First of all, to freeze whole mushrooms, you should choose fresh and small, neat specimens.

Follow this photo recipe for preparing frozen champignons:

1. After preparing the mushrooms, when they are washed, peeled and dried, they are put into bags and placed in the refrigerator.
2. If your refrigerator has a turbo freezing mode, activate it for 2-3 hours, and you can freeze whole champignons in such a short time.

Preparing champignons for the winter: freezing with plates

Preparing champignons for the winter in the form of freezing in plates - good way prepare the product for further use in the process of preparing mushroom-based dishes. Champignons, frozen in plates, are suitable for making soups and side dishes.

Follow this method of preparing frozen sliced ​​champignons:

1. Prepare fresh and strong mushrooms. Rinse them under running water, remove all debris, and use a knife to scrape off any dark spots.
2. Clean the cap and stem of the champignons.
3. Using a sharp thin knife, cut the mushrooms together with the stem into thin slices.
4. Place the sliced ​​plates on a clean, dry towel; a waffle or terry towel is best for this. Leave them for 10 minutes to drain the water.
5. On cutting board Spread the cling film and place the sliced ​​mushrooms on top of it, placing them close to each other.
6. Place in the freezer for several hours.
7. Then transfer the frozen mushrooms into bags in small portions.
8. There is no need to defrost the mushrooms before cooking; just add them to the dish.

Frozen sliced ​​champignons after boiling

You can freeze champignons for the winter not only raw, but also boiled. How to properly freeze champignons for the winter after preliminary boiling?

Everything is very simple:

1. Peeled mushrooms should be placed in boiling water, lightly salted and cook the product for 10 minutes.
2. Then the boiled champignons should be placed in a colander to drain the water.
3. Chop the cooled mushrooms.
4. Then they need to be dried a little by laying them out on a paper or fabric towel.
5. The mushrooms are placed in containers and frozen.

Freezing fried champignons

You can freeze fried champignon mushrooms.

Fry them in the usual way:

1. Select the freshest and strongest specimens.
2. Then soak the vegetables in warm water for 10 minutes so that the top skin softens well and debris and other contaminants are easily removed.
3. Then, using a thin knife, carefully remove the skin from the cap, cutting off the lower part of the stem with which the mushroom came into contact with the ground.
4. Lightly pat cleaned and washed champignons with a paper or cloth towel to remove moisture.
5. Cut the mushrooms into small cubes or thin slices.
6. Pour a small amount of vegetable oil into a hot frying pan, add the champignons and fry them until the liquid has completely evaporated.
7. Fried, cooled mushrooms are packaged in bags and frozen.

The advantage of this winter preparation is that it does not require additional heat treatment; it is enough to simply defrost, heat and eat. You can also include the fried product in other delicious dishes.

Recipe for freezing champignons for the winter after blanching

If you decide to use a recipe for freezing raw champignons for the winter, you must first blanch them. Blanching allows you to preserve as much as possible the color of fresh champignons, their structure and the taste of the product. In addition, this method of preliminary heat treatment cleans the champignons as much as possible from dirt.

To prepare mushrooms for the winter using the freezing method with preliminary blanching, you will need a large saucepan.

Follow this scheme for blanching champignons for freezing for the winter:

1. Pour water into the pan at the rate of 5 liters per 1 kg of mushrooms. Put it on fire.
2. While the water is heating, prepare the mushrooms. Wash them, remove the skin, cut into pieces of the shape and size you need.
3. As soon as the water boils, pour the chopped champignons into the pan and wait until it boils again.
4. After the water boils for the second time, wait another 2 minutes and then remove the pan from the heat and strain through a sieve.
5. Place the mushrooms in cold water to cool. Strain again and place in a colander to drain. Place into containers and place in the freezer to freeze.

In what form is it better to freeze mushrooms for the winter?

Not every housewife knows that both fresh (uncooked) mushrooms and processed mushrooms – boiled or fried – can be frozen in the freezer. In what form it is best to freeze them depends on a number of factors.

• Regardless of the type of mushroom, freshly picked mushrooms should be frozen no later than 24 hours after cutting.
• Mushrooms that require special processing before freezing are boletus and boletus mushrooms.
• To freeze mushrooms, you should choose young and firm mushrooms so that after defrosting the mushroom continues to hold its shape. Solid ones are best suited for this role.
• If the mushrooms go into the freezer without processing (frying or boiling), it is not necessary to wash them. It is enough to remove visible debris, dirt and leaves from its surface.
• Freeze mushrooms collected for days - or even weeks! - should not be done earlier. The product tends to disappear. Besides, mushrooms are like any other herbal products, lose their beneficial properties over time.

Fried mushrooms in the freezer

To fry mushrooms before freezing, careful processing of the product will be required. In order not to overcook the mushrooms in the pan, it is necessary to achieve approximately the same size for each one. So, if mushrooms are of different types and sizes, cut especially large specimens into pieces.

Frying in an open frying pan with vegetable oil without a lid is enough for 20 minutes, with a slight error in time. If you are cooking mushrooms in the oven, then there is no need to add oil: the mushrooms will cook in their own juice.

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

How to freeze porcini mushrooms

We love strong boletus mushrooms for their firmness and snow-white flesh. And the aroma of the “king of mushrooms” cannot be compared with anything else!

1. To freeze porcini mushrooms, place them on a tray and place them in the freezer on the “fast freeze” setting. If such a function is not provided in the refrigerator, then it will take about 10 hours for the workpiece to freeze thoroughly.
2. Place the finished product in bags, containers, and put it back in the freezer for storage.

How to freeze fried mushrooms

Mushrooms fried before freezing look especially appetizing. Chanterelles are especially good; fry potatoes with them in winter, add them to a warm salad and make them into cutlets.

1. To properly freeze mushrooms, fry them on vegetable oil, wait until the liquid has completely boiled away. Don't add salt!
2. Then, after cooling, pack into bags and containers and place in the freezer. The big advantage of fried mushrooms is that there is no need to defrost them first.

mushroom preparation

Primary processing is done immediately after collection. Ideally - within 24 hours. The most demanding in this regard are boletus mushrooms, boletuses, honey mushrooms and boletuses. Having such a collection in hand, you will have to act as quickly as possible.

Other species (especially oyster mushrooms) can withstand 1.5-2 days, although this should not be abused - useful substances and compounds “evaporate” quite quickly.

Otherwise, preparation at home is quite simple; mushrooms, before being frozen, are subjected to such simple procedures:

• a thorough inspection - all old, cracked, limp or simply suspicious specimens are put aside,
• all rubbish and dirt are removed from the remaining ones,
• then follows a thorough rinsing with a change of water (in this case, part beneficial properties will get lost, but safety comes first)
• After washing, they are laid out on a towel and dried.

Already dry mushrooms are ready for further processing and freezing. The largest ones are carefully cut, while the smaller ones are tried to be left whole (although for a small freezer, they will also have to be cut).

How long can they be stored?

After all this work, a logical question arises: how long can you keep and store packaged and frozen mushrooms in a regular freezer?

Most often, the blanks are kept for no more than a year, maintaining a constant temperature in the chamber within -18. -19 °C. But this is the most general figure, which can be adjusted depending on the method used for freezing. The condition of the refrigerator also plays a role.

If we add up all these factors, we get the following data:

• raw mushrooms will be most useful from 8 to 10-11 months. By the annual “marker” they will somewhat lose their taste,
• boiled and fried will last for a year (if the packaging is not damaged),
• The “useful maximum” for stews is 8 months, after which a gradual loss of nutritional properties begins.

As you can see, properly frozen mushrooms have a good shelf life - there will be something to decorate the New Year's table (and not only).

If the result of a quiet hunt exceeded all expectations, and you are thinking about how to freeze mushrooms for the winter in the refrigerator, we recommend that you pay attention to a number of recipes that we offer. After all, a delicious aromatic soup with wild mushrooms or fried potatoes will always hit the spot in the winter. But purchased copies may not satisfy your taste, because it is not known how long they have been in the supermarket and whether they are in a thick ice crust.

You can prepare almost any mushroom at home if you know how to do it correctly. Each has its own characteristics that should be taken into account.

Recipe for frozen boletus mushrooms

Before freezing mushrooms for the winter in the freezer, you need to carefully sort them out, removing places with signs of rottenness, as well as wormy parts. Preference should be given to small specimens - these will make more delicious dishes in the future. Preparing a semi-finished product is the best option for those who like to prepare mushroom salads, because you just need to take the boletus mushrooms out of the freezer and wait until they thaw.

Ingredients

Servings: – + 10

• boletus 1 kg

Per serving

Calories: 87 kcal

Proteins: 2.9 g

Fats: 1.1 g

Carbohydrates: 1.3 g

60 min. Video recipe Print

The first thing to do after you have sorted the mushrooms is to boil them to freeze for the winter. Boiling time depends on how large you use, but on average it will be around 40 minutes.

After the product settles to the bottom, pour it into a sieve and leave until it cools completely.

Place the boiled mushrooms in bags or containers and place in the freezer.




Any noble mushroom can be frozen in a similar way. The only drawback is the not so rich aroma. But it is not necessary to boil the legumes - they can be prepared raw. The process technology remains the same, with the exception of heat treatment.

Recipe for fried boletus mushrooms for the winter

This option is nothing more than a ready-made dish that can be consumed by heating it in a frying pan or in the microwave. Add fried obabki as you wish onions Place it in the freezer immediately and in this form.

Servings: 15

Cooking time: 1 hour

Energy value

• calorie content – ​​86.6 kcal;
• proteins – 2.9 g;
• fats – 7.8 g;
• carbohydrates – 1.3 g.

Ingredients

• boletus mushrooms – 1.5 kg;
• sunflower oil – 100 ml;
• salt - to taste;
• black pepper (ground) - to taste.

Step-by-step preparation

1. Cut the sorted boletus into medium-sized segments and rinse with water. Do not chop them - keep in mind that after processing they will shrink in size.
2. Heat the oil well in a frying pan, add the mushrooms, a little salt and, if desired, black pepper. Fry until fully cooked, stirring regularly with a wooden spatula.
3. Transfer the butternut squash to a dish lined with paper towels to remove excess oil. Wait until it cools down completely. Pack into portions and place in the freezer.

Advice: do not keep mushrooms in water for a long time - boletus mushrooms have a spongy cap structure that actively absorbs moisture. Otherwise, you risk getting a shapeless mass that is unpleasant in appearance and taste. If possible, wipe the whole pastry off with a damp towel or microfiber cloth.

Recipe for frozen bruises for the winter

In addition to noble mushrooms, you can harvest bruises, or, as it is commonly called by the people, russula. True, in this case one cannot do without cooking, despite the name, it is simply necessary to boil mushrooms for freezing for the winter.

Servings: 10

Cooking time: 40 minutes

Energy value

• calorie content – ​​14.9 kcal;
• proteins – 1.5 g;
• fats – 0.6 g;
• carbohydrates – 0.9 g.

Ingredients

• russula – 1 kg.

Step-by-step preparation

1. The best option for freezing are large, fleshy bruises. They need to cut off part of the stem and carefully remove the skin from the cap. This is not so difficult to do - you need to pry the edge of the skin and pull it towards the center. Then rinse and cut into fairly large pieces.
2. Boil for about five minutes, then drain in a colander. When all the moisture has drained and the mushrooms have cooled, place them in plastic bags and freeze.

Advice: Carefully, so as not to crush the russula, release the air from the bags so that it does not take up much space in the refrigerator compartment.

Preparing mushrooms by freezing is the easiest way to stock up on tasty product for the whole winter. This will ensure you have the ingredient in stock for many delicious dishes and save money. Good luck!

The “silent hunting” season should not pass by our freezer. Because - alas, in winter we are unlikely to find fresh boletus, chanterelles and boletus in supermarkets. We will buy factory-frozen or eternal mushrooms, like Egyptian pyramids, champignons and oyster mushrooms.

But! If we make a little fuss and overcome our own laziness for a while, then... then we’ll put the mushroom reserves in the freezer and freeze them according to the rules in the winter

Rule No. 1: clean, fresh, young

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

Attention! When peeling mushrooms, do not get them too wet. The mushroom easily absorbs water, which will become ice in the freezer. Why do we need water in mushrooms?

Rule No. 2: freeze fresh mushrooms

The easiest way to freeze 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 would be boletus, honey mushrooms, forest champignons, boletus, aspen, and chanterelles.

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

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

Rule No. 3: freeze boiled or stewed mushrooms

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

In this way, I prepare semi-finished products for the winter for fillings in pies, pies, kulebyaki and other winter delights (stuffed chicken, for example).

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

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

You can also freeze fried mushrooms. 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 placed in bags and frozen.

By the way, so that the mushrooms do not lose their sweet taste and aroma during frying, the mushrooms can be fried on a baking sheet in the oven. For such roasting, even sunflower oil is not required, and the mushrooms themselves are cooked in their own juice.

Rule #4: Maintain Temperature

Frozen mushrooms for the winter can be stored at a temperature of -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.

Editor's Pie

If there are mushrooms at home, whether fresh or frozen, then after 40 minutes my family and friends are already groaning over the baking sheet, choosing the most delicious piece for themselves. The dough in this pie is called “filled” and takes no longer to cook than scrambled eggs.

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

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

We combine the ingredients for the dough, mix thoroughly and pour into a greased form or 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 good. The slight sweetness of the dough and the saltiness of the mushrooms give an unusual taste!

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

How to properly freeze mushrooms?

How to properly prepare mushrooms for freezing

You need to freeze clean and strong mushrooms. The ideal choice would be white mushrooms, honey mushrooms, boletuses, boletus mushrooms, boletus mushrooms, chanterelle mushrooms and champignons. 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 stems;
• 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 maximum nutrients and vitamins. This method of preparing them will not take much time and effort.

How to freeze mushrooms: basic methods

There are several popular ways frost:

• To prepare raw mushrooms, they need to be laid out on a tray at a short distance from each other and placed in the freezer for 10-12 hours. Then they need to be distributed into 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 package the product in bags;
• It is recommended to pre-soak and fry chanterelles. They need to be soaked in salt water at the rate of 1 tbsp per 1 liter of water. 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 this, the mushrooms need to be cooled well and stored in the freezer;
• The original method is freezing in broth. The mushrooms must first be well boiled and allowed to cool completely. Lay 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 it in the freezer for 4-5 hours. When the liquid is completely frozen, carefully separate the bag from the container and put it back in the freezer. This freezing option is perfect for making mushroom soup.

Such frozen foods should be stored at a temperature no higher than –18ºС for no more than one year. After defrosting, mushrooms must be cooked immediately; they should not be left in the refrigerator for a long time.