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In the process of cooking porcini mushrooms for the winter by freezing, absolutely all nutrients, vitamins and microelements are preserved in them. Therefore, this is the preferred method for preparing raw materials for long-term storage. We offer popular recipes for cooking porcini mushrooms for the winter in the form of freezing in a home freezer. The methods differ in the options for the preparation of raw materials. In some cases, freezing porcini mushrooms for the winter requires boiling the boletus beforehand, in others it is enough to just sort out the mushrooms and clean them of dirt. Freezing porcini mushrooms for the winter should be based on the principles of using only selected raw materials. It is not recommended to use wormy, spoiled or old mushrooms for these purposes. When defrosting, you will get an unpleasant porridge that is not edible. Choose suitable recipes for freezing porcini mushrooms for the winter, read the cooking tips on this page and experiment with a similar type of processing boletus.

How to freeze porcini mushrooms for the winter

Freezing mushrooms is one of the most popular types of canning for this product. When frozen, mushrooms retain their taste, 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 before freezing porcini mushrooms for the winter, it is recommended to pre-fry or boil them.

How to freeze porcini mushrooms for the winter

Before freezing porcini mushrooms for the winter, you must thoroughly peel them, cut off 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.

How to freeze porcini mushrooms for the winter

Boiled mushrooms are also frozen by cooking them in their own juice or with broth. If you decide to boil them in water and make a broth, first boil the liquid and salt - this will help preserve the aroma and taste. Depending on the type, before freezing porcini mushrooms for the winter, they are boiled for 10-25 minutes, counting the time from the moment of boiling. Boiling in your own juice is the same as frying without oil. At the same time, almost all the nutritional properties of the product are preserved. The mushrooms are peeled and washed thoroughly, and then put in a deep frying pan and put on a low-power fire, adding very little water. If the volume of mushrooms has decreased by three times, they are ready.

This usually happens 15–20 minutes after the start of cooking. The boiled mushrooms are cooled and distributed over the jars, poured with the resulting juice and placed in the freezer. 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, depending on the type of mushroom. 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 freeze porcini mushroom for the winter

Composition:

• Freshly picked young porcini mushrooms
• Salt
• lemon acid

Before preparing the porcini mushroom for the winter by freezing, the peeled boletus is 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. 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.

Freezing fried porcini mushrooms

Ingredients:

• Freshly picked young porcini mushrooms
• Salt
• vegetable oil

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. 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.

Freezing porcini mushrooms raw for the winter

Thoroughly clean fresh mushrooms 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. Freezing porcini mushrooms raw for the winter allows you to preserve the maximum amount of nutritional value of the product.

You will need:

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

2 way

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

You will need:

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

3 way

Dry the fresh mushrooms, peeled and washed in cold water, cut into medium-sized cubes. 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 mushrooms - 3 kg
• parsley and dill - 3-5 tbsp. l.
• ground allspice - 1/2 tsp

4 way

Wash small mushrooms 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 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 defrosted 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 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

Porcini mushrooms frozen for the winter

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 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

Watch how the porcini mushroom is frozen for the winter in the video, which shows the entire cooking process.