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Freezing porcini mushrooms is the best way to prepare them for consumption throughout the winter. Recipes for freezing porcini mushrooms allow boiled or raw boiled mushrooms to be sent to the freezer.

Proper freezing of porcini mushrooms allows you not only to get a high-quality product, but also to save precious space in the freezer. Therefore, it is better to boil boletus beforehand. You can read about how porcini mushrooms are frozen according to all the rules on this page. Here's how to freeze porcini mushrooms with and without preliminary preparation. You can also learn how to properly freeze porcini mushrooms so that they do not taste bitter afterwards.

Frozen porcini mushrooms

Freezing porcini mushrooms is one of the most popular types of canning for this product. Frozen porcini mushrooms retain their flavor, color, odor and nutritional value. The only drawback of this harvesting method is that after heat treatment, frozen mushrooms lose most of their volume. In order to reduce the volume of mushrooms before freezing, it is recommended to pre-fry or boil them. Before freezing fresh mushrooms, you must thoroughly clean them, trim the legs and wash them in cold running water. After that, it is recommended to dry the mushrooms on a towel, cut into small slices and spread in small portions in plastic bags.

In doing so, keep in mind that in one bag there should be as many mushrooms as you are going to use at one time, so as not to subject them to secondary freezing. Mushrooms prepared in this way can be stored for more than 6 months. Do not defrost them before eating - put the mushrooms directly into the saucepan or pan. You can also freeze mushrooms boiled in water or your own juice.

In order for the mushrooms to retain their taste and smell, add a small amount of salt to the water during cooking.

Dip the mushrooms in boiling water and cook for about 10–20 minutes. More nutritional qualities are retained in mushrooms boiled in their own juice. This process is more like frying: prepared mushrooms are laid out in a deep frying pan or stewpan and heated over low heat until the initial volume is reduced by 3-5 times. When the dishes are heated to 70–80 ° C, the mushrooms begin to secrete juice and are fried in it. Often mushrooms are used for freezing, fried without adding salt and spices. They should be transferred to plastic bags only after they have cooled completely.

How to prepare porcini mushrooms for freezing

Ingredients:

• freshly picked young porcini mushrooms
• salt
• lemon acid

Before preparing porcini mushrooms for freezing, they are washed in water, cut into pieces, poured into boiling salted and slightly acidified water and boiled for about 5 minutes. The strained mushrooms are cooled in a saucepan with cold water. Then the well-dried mushrooms are laid out in one layer on foil and frozen at a temperature of -20 ° C. Frozen mushrooms are placed in plastic bags in portions (about 200-300 g) for one-time use, and the air is squeezed out of the bags.

Dry or freeze porcini mushroom

Dry or freeze the porcini mushroom - each housewife decides for herself, depending on the possibilities available to her for the subsequent storage of the harvested boletus. Mushrooms are stored in a freezer, frozen mushrooms are not thawed before use, but immediately immersed in boiling water. This method of processing mushrooms does not provide for re-freezing after thawing. This should be borne in mind, otherwise poisoning is possible.If you need to defrost the freezer, you should transfer the mushrooms to another. This method of processing mushrooms, of course, is not applicable in cases of power outages.

Do fried porcini mushrooms freeze

Ingredients:

• freshly picked young porcini mushrooms
• salt
• vegetable oil

Whether fried porcini mushrooms freeze is a very interesting question. Yes, fried mushrooms can be frozen. The peeled mushrooms are washed in water, cut into pieces, poured into boiling salted water and boiled for 15 minutes. Then, the strained mushrooms are fried for 30 minutes in vegetable oil, after which the mushrooms are allowed to cool and laid out in plastic bags in small portions (about 200-300 g) for one-time use; air is squeezed out of the bags. Store the mushrooms in the freezer.

Why porcini mushrooms are bitter after freezing

Many inexperienced housewives ask why porcini mushrooms are bitter after freezing and how you can get rid of this unpleasant aftertaste. Before use, the contents of the bags (frozen mushrooms) are cut into several pieces and placed in a preheated pan. Frozen fried mushrooms will take up significantly less freezer space than frozen boiled mushrooms. This method of processing mushrooms, like the previous one, does not provide for re-freezing, since poisoning is possible. If you need to defrost the freezer, you should transfer the mushrooms to another. This method of processing mushrooms is not applicable in cases of power outages.

The recipe for frozen porcini mushrooms

According to this recipe for frozen porcini mushrooms, carefully clean fresh boletus from forest debris: twigs, earth, leaves, wash several times in cold water with the addition of lemon juice or vinegar essence, dry with a napkin. Then place the mushrooms in a dry, clean plastic bag, tie it with an elastic band and place in the freezer. If you use plastic boxes, then pre-wash them with hot water and soap and hold them over steam for 1-2 minutes.

You will need:

• fresh porcini mushrooms - 3-5 kg
• lemon juice or vinegar essence - 1 tbsp. l.

Processing porcini mushrooms before freezing

Dry the processed and washed fresh mushrooms on a towel, sprinkle with lemon juice and place in a dry plastic bag.

The processing of porcini mushrooms before freezing consists in cleaning, rinsing and boiling in salted water for 30 minutes.

You will need:

• fresh porcini mushrooms - 1 kg
• lemon juice - 1/2 tbsp. l.

Freezing boiled white mushrooms

To freeze boiled white mushrooms, dry fresh boletus mushrooms, peeled and washed in cold water, cut into medium-sized cubes. Boil them in water with added salt. Finely chop parsley and dill, mix with ground allspice and mushrooms. Place in a plastic box. Store in a freezer at 18-20 degrees.

You will need:

• fresh porcini mushrooms - 3 kg
• parsley and dill - 3-5 tbsp. l.
• ground allspice - 1/2 tsp

How to cook porcini mushroom for freezing

Before preparing the porcini mushroom for freezing, wash the small boletus thoroughly several times in cold water, mix with finely chopped garlic, put in a plastic bag or plastic box and place in the freezer.

You will need:

• small mushrooms - 1 kg
• finely chopped garlic - 3 heads

Frozen fried porcini mushrooms

Wash fresh young mushrooms, dry, mix with salt and fry in vegetable oil for 20 minutes, stirring often. Then remove from heat, cool, place in a clean glass jar or small enamel saucepan and place in the freezer. The frozen fried mushrooms can be served with gravy. To do this, peel the onion and chop finely. Cut the peeled carrots into strips. Heat vegetable oil in a frying pan, fry the onions and carrots.When the onion turns golden brown, add sour cream, salt and simmer the roots for 10 minutes under a closed lid over low heat. Pour the prepared gravy over the defrosted mushrooms. Serve with a side dish.

You will need:

• fresh porcini mushrooms - 3 kg
• onions - 2 pcs.
• medium-sized carrots - 3 pcs.
• vegetable oil - 3-5 tbsp. l.
• sour cream - 1-1.5 tbsp.
• salt to taste

Frozen braised porcini mushrooms

Peel fresh mushrooms, rinse in cold water and chop finely. Heat vegetable oil in a frying pan, add mushrooms and simmer over low heat for 20 minutes. Then pour in white wine, add salt, finely chopped parsley, ground black pepper, cloves and simmer until mushrooms are soft. Cool the finished mushrooms, put in a plastic bag or plastic box and freeze.

Braised frozen mushrooms are used to prepare both first and second courses.

You will need:

• fresh porcini mushrooms - 1 kg
• vegetable oil - 2-3 tbsp. l.
• white wine - 1/2 tbsp.
• salt, ground black pepper to taste
• parsley greens - 1/2 tbsp. l.
• cloves - 1/3 tsp

Frozen fried porcini mushrooms with onion gravy

Old Russian cookbooks contain a recipe for fried mushrooms with onion gravy. With minor modifications, this recipe can still be used now. Wash a kilogram of fresh young porcini mushrooms, dry the caps, salt and fry for 15 minutes in loose oil (not vegetable!), Stirring often. Remove from heat, cool, put in glass, or better enameled, and freeze. Defrost the mushrooms at room temperature. A gravy is prepared for them: put chopped onions in the heated oil and simmer until soft, then add a glass of sour cream and boil. The heated mushrooms are poured with gravy.

Frozen braised porcini mushrooms in winter

750 g of fresh mushrooms are peeled, washed, chopped, put in a saucepan and stewed in 3 tbsp. spoons of oil. When the mushrooms become soft, add a little white dry wine, an incomplete spoonful of black pepper and a bunch of finely chopped parsley. After cooling, freeze. Defrost the mushrooms at room temperature, then reheat and season with lemon juice when serving. Mushrooms frozen at a temperature of minus 18 ° C (three stars on the door of the refrigerator freezer) are stored for up to a year, fried and stewed semi-finished products - no more than three months.