The faster you freeze mushrooms, the better they retain their vitamins - but is it worth freezing them?

How long to cook

To properly boil mushrooms, you need to consider the initial state of the product: whether it is fresh, dried or pickled. Boletus mushrooms are mostly cooked whole, although it is acceptable to cut them into pieces to reduce cooking time.

We recommend that you read our electronic magazine about growing mushrooms at home.

You need to boil according to the following scheme:

1. Place a pan of water on the fire. Once it boils, add mushrooms and salt to taste.
2. It will take 15 minutes to cook 300 grams of medium-sized boletus mushrooms. When they are cooked, they will darken and soften slightly.
3. 5 minutes before the end of cooking, add seasonings to the broth to give the dish a richer aroma.

Adding wine when cooking mushrooms is necessary if you intend to use them in tomato sauce or beef stew. Wine helps the ingredients reveal their aroma much more strongly, which cannot be achieved using butter or broth.

For soup

Dried boletus mushrooms can also be boiled, but after cooking the cap turns out dense and dry, and the spongy layer becomes slimy. Therefore, they are first soaked in water to restore the plasticity of the fruiting body, and then crushed to make the mushroom mass homogeneous in composition.

The mushrooms are pre-soaked for 2 hours to restore their texture, and then boiled in the same water . To do this, place the pan on the fire and as soon as the water boils, reduce the flame to low, then cook for another 2 hours. To prevent boletus mushrooms from losing color, add 0.5 tsp to the water. citric acid.

Dried mushrooms make the broth very aromatic, so it is recommended to make soup from it later. Fresh mushrooms are boiled for 20 minutes. In this case, you can also add citric acid to preserve color. Mushrooms that have been frozen can be boiled for 10 minutes.

See the recipe for delicious frozen porcini mushroom soup.

Before frying

It is not necessary to cook frozen boletus mushrooms before frying. Frying whole mushrooms takes an average of 15 minutes, and if they are cut into pieces, the frying time is halved.

In order for the mushrooms to turn out tasty, you need to take into account several cooking rules:

1. Boletus mushrooms contain more than 50% water, and it will certainly be released during the frying process. To ensure that the whites are fried rather than boiled, place them over high heat. This will help quickly evaporate the released liquid. It can also be drained and used for preparing first courses.
2. Now you will need fat. Always try to use it minimally. Mushrooms should not swim in it.
3. Never stir mushrooms until they are done! The boletus will take 5 to 15 minutes to brown. This depends on the weight of the mushrooms, the size of the pan and the intensity of heating.
4. Use a thick non-stick pan to ensure the mushrooms are thoroughly fried. This will allow them to absorb the flavor.

Until ready

The technology of cooking until done involves the following steps:

1. Wash and dry the mushrooms. Cut them into pieces.
2. Pour enough oil into the pan to completely cover the bottom.
3. Place the vessel on the fire. Heat the oil and reduce the flame to medium.
4. Add boletus to the pan, stir and leave to simmer.
5. As soon as the volume of the mushrooms is reduced by 2 times and their edges are browned, the cooking is over.

Important! Raw boletus and mycelium pose a risk to human health due to the toxins they may contain. Toxins cause damage to red blood cells, gastrointestinal irritation, and allergic reactions.

How to freeze mushrooms

Before freezing, brush off any visible dirt from the surface of the mushrooms. Many people wash mushrooms before freezing, but this usually negatively affects their texture: they become softer, and after defrosting they turn into porridge.

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If you decide to freeze the mushrooms raw, trim off the stems and place them in a plastic ziplock bag. Squeeze out the air before sealing the bag and place it in the freezer. Today in stores you can buy special bags designed for freezing food.

If you don't want to freeze raw mushrooms, you can use other storage methods.

Mushroom soup from frozen mushrooms: cooking secrets

What mushrooms are suitable for soup?

The soup can be made from any mushroom - it's a matter of taste.
The most popular and accessible are considered oyster mushrooms or champignons. Cooks note that it is worth adding fleshy and dense forest mushrooms with a bright aroma that does not disappear during cooking to the soup: white mushrooms, aspen mushrooms, boletus mushrooms, chanterelles, honey mushrooms. A very interesting technique is mixing two types of mushrooms - this allows you to achieve a very interesting taste, with unusual accents. The most popular forest mushroom, russula, unfortunately, is not suitable for soup. In a frying pan it opens up, but when cooked it will dissolve in the cacophony of flavors of the food and all it can create is additional mass.

Cooking tips! Frozen mushrooms cook very quickly, so they are added to the pan during the final stages. To make the taste of the soup more pronounced and appetizing, the mushrooms are fried with the addition of butter.

Features of preparing mushroom soup and storing it

Mushroom soup is often cooked in meat broth: you can use pork, beef, or chicken - whatever you like best. But more often mushrooms appear on tables during Christian fasts, and at this time, as is known, believers limit themselves in consuming animal products, so mushroom soup with vegetable broth becomes relevant.

Interesting to know! Traditional Russian mushroom soup has always been considered a meatless dish. Modern chefs, tempted by a large number of products, have already come up with the idea of ​​making it on a meat basis. In Rus', a rich broth was prepared based on pre-baked onions, carrots and celery root. The caramelization of vegetables in the oven gave the future broth a special taste.

What can you add to mushroom soup:

• the basic set of ingredients is carrots, potatoes and onions, but the addition of celery and herbs is allowed;
• The mushroom flavor is pleasantly complemented by dairy ingredients - cream, sour cream;
• Cereals or homemade noodles will help make the soup more satisfying;
• But you should be careful with spices, because... because of them, it is very easy to lose the taste of even the most aromatic mushrooms;
• at the final stages of cooking mushroom soup, you should add a couple of bay leaves, add 3-4 peas of allspice, and when frying the mushrooms, season them with ground black pepper and salt;
• You can serve the soup with a spoonful of sour cream and herbs or black bread croutons;
• when cooking cream soup, it is better to use mushroom broth - for this, part of the mushrooms is fried directly in the pan and water is added to them, starting to cook the base over low heat, while the second part of the mushrooms is left for final frying;
• A couple of tablespoons of wheat flour fried in butter will add a special piquancy to the cream soup.

Well, the last question - how long will this soup last in the refrigerator? Ideally, such dishes should not be left for storage: they are prepared for one meal and eaten. But if circumstances force you to leave it, then you should not wait more than 2 - 2.5 days.

At the same time, it is very important to take into account the rules for choosing storage containers - it is better if it is ceramic or enamel. It is forbidden to store mushroom soup in a cast iron or aluminum pan, because... this threatens to change the taste of the dish.

Freezing methods

You can freeze porcini mushrooms in different ways - it all depends on the preferences of the housewife and her family members.

• Before freezing, purchased or self-collected forest harvests are selected, removing wormy and defective specimens.
• Remove soil, adhering grass, leaves and other debris.
• Depending on the method you plan to freeze, the product is either washed with running cold water or not.
• If you wash it, use a dish brush, and then be sure to dry it. You can use a cloth or paper towel.
• Then they are cut into pieces convenient for storage and cooking. In order to freeze porcini mushrooms for the winter in the freezer, in any case, cut off the lower part of the stem.
• In order for the batch to be compact and occupy a minimum volume of the freezer, it is better to pre-heat treat them.

Raw

You can freeze porcini mushrooms for the winter in their raw form either whole or by cutting them into pieces.

Small specimens are frozen whole; it is better to cut large and medium-sized fruiting bodies, so they will take up less space in the freezer.

Some housewives wash them before cutting and freezing them, and then dry the forest harvest, while others send them for storage in dry form. It is worth noting that the texture of the mushroom is porous, so the moisture will not completely escape in a short period of time without the appropriate temperature.

1. Place the slices on a board and place in the freezer for 2 - 3 hours.
2. If your refrigeration equipment has a blast freezing option, then it is ideal to use it. So, if you freeze porcini mushrooms, they will retain maximum taste, benefit and aroma.
3. When the time is up, take out the porcini mushrooms and put them into ziplock bags. Then we put it in the chamber for storage until the time for consumption.

Boiled and steamed

It would be a good idea if you heat-treated the fruiting bodies before killing them at home for a long time. In cooking, steaming and boiling in boiling water are widely used.

The advantage of this freezing method is that after heat treatment the fruiting bodies are reduced in size, which provides additional free space for other tasty winter supplies.

• To prepare for the process, chop the porcini mushrooms.
• When boiling, be sure to salt the water.
• How long do you need to cook porcini mushrooms in order to freeze them so as not to spoil them and harm your health? Place the fruiting bodies in boiling water and leave in boiling water for up to 20 minutes.
• Pour cold water into the pan, put it on the fire and let it boil.
• Place the chopped porcini mushrooms in a colander over steam for no more than 10 minutes.

In both cases, the fruiting bodies are allowed to cool. Then they are packaged in bags or containers and placed in the freezer.

Fried and stewed

Experienced housewives also practice freezing fried and stewed porcini mushrooms. The process is simple.

1. To fry, add sunflower or olive oil to the pan. The moisture will evaporate in a few minutes.
2. Fry for some more time until a golden crust appears.
3. How long to fry porcini mushrooms before freezing? On average, this process can take 40 - 50 minutes depending on the fire on which the frying pan is placed.

To stew, heat the oil in a frying pan. Add the white ones and simmer over low heat for 15 - 25 minutes. Pour white wine, herbs and spices into the pan to taste. Simmer for another 10-15 minutes.

When the whites have cooled, transfer them to a container for storage in the freezer.

Freezing temperature and shelf life

At what temperature can porcini mushrooms be preserved in the freezer for the winter? After freezing whites, it is recommended to store them at the following temperature:

Will the shelf life of frozen porcini mushrooms change if they are prepared using different methods?

As a rule, housewives adhere to the following deadlines:

Before freezing, place a sticker on the storage container with the date and name of the bookmark.

How long do frozen champignons last in the freezer?

If the champignon freezing technology is not violated, the packages are hermetically sealed, and the temperature in the chamber is not higher than -18 0 C, the product will be stored for quite a long time. Raw, blanched and boiled fruit bodies are suitable within twelve months. Fried, stuffed, caviar – 5-6 months.

How to defrost champignons correctly

One day before use:

• the bag is moved from the chamber to the refrigerator shelf;
• leave for several hours so that the mushrooms gradually thaw;
• then transfer it together with the packaging bag into a container and leave it at room temperature;

Mushrooms do not defrost in water. It is necessary to use the entire volume of the product, since the product cannot be re-frozen.

Why did champignons turn black after freezing and what to do?

The workpiece may lose its presentation for several reasons:

• raw materials are of poor quality;
• insufficient treatment of debris and leaves;
• inappropriate storage temperature;
• violation of the tightness of the packaging during storage;
• secondary freezing of the product.

If there is no unpleasant odor or mucus on the surface, and not all of the mushrooms have turned black, they can be sorted out, boiled and used. If the quality of a product is in doubt, it is thrown away.

If there is no unpleasant odor or mucus on the surface, and not all of the mushrooms have turned black, they can be sorted out, boiled and used. If the quality of a product is in doubt, it is thrown away.

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Preparing champignons for freezing

Before freezing fresh champignons, you should prepare them for this process. Those collected in the forest or grown independently need to be sorted, sorted by size and quality; spoiled ones should be thrown away. Fruiting bodies from the store are usually sold already sorted, and those purchased at spontaneous markets also need to be inspected. It is best to use fruit bodies of the same size for freezing, light, neat, without spots or dents.

Self-collected fruiting bodies are cleaned of debris and soil residues, wiped with a damp cloth; those purchased in a store or market should preferably be rinsed well with running water. After this, they are dried by laying them out on a paper or waffle towel.

It is not worthwhile to wash the fruiting bodies of mushrooms with running water before freezing, since they themselves contain a lot of water, and their skin is not removed at all.

Also, for convenience, you can separate the caps from the stems - in this case, the mushrooms will break less and will be more convenient to use.

How to quickly defrost mushrooms?

Forest mushrooms contain many extractive substances. This product produces very aromatic dishes (soups, various sauces, rich broths, original gravies). Mushrooms harmonize perfectly with meat and fish ingredients in recipes. Mushrooms contain more vitamins than any grain. Traditional healers claim that mushroom lovers are less likely to develop cancer. Porcini mushrooms especially stand out from the list. But it’s not about whether in winter mushrooms are used as preserves, dried, or frozen in the refrigerator. I wonder how to cook the latter so as not to lose their beneficial components. How to defrost mushrooms before cooking?

Frozen chanterelles

It is not necessary to thaw frozen mushrooms before cooking and frying. Of course, if you have time to defrost, you can wait until the mushrooms melt a little and don’t look like a sticky substance. Then they can be separated by hand and defrosted in a frying pan, or in a saucepan in boiling water. Not all mushrooms have a dense texture; some may simply look like crumpled rags when completely defrosted. They will no longer have the same density as meat.

Cook the mushrooms in boiling water for about 10-15 minutes, then they will be completely similar to fresh ones and will not lose either their qualities or their shape. If you defrost them in a frying pan, add vegetable oil to the bottom of the pan. And so that they thaw completely, cover the frying pan with a lid; there are situations when the top layers of frozen food thaw faster, and the middle at the end. It turns out that the middle does not have time to fry properly. Therefore, under the lid they will simmer more evenly.

IMPORTANT: It is better to boil frozen mushrooms before cooking than to simply leave them in the kitchen waiting for them to defrost.

Is it possible to eat raw darkened champignons?

Many people like to eat champignons raw - it is believed that this is how their unique taste and aroma are fully revealed.

Eating about 100 g of raw mushrooms throughout the day helps stimulate melanin production. As a result, after 21 days of regular use, a person’s skin acquires a pleasant, golden tan.

In order to eat a thermally unprocessed product, you need to choose it correctly. The mushroom should be smooth and elastic, perfectly fresh and clean, have a pleasant smell, and there should be no defects or stains on their surface - in general, as in the advertising picture. And, of course, it shouldn’t be dark inside.

Fresh mushrooms have great benefits for the human body:

• they contain vitamins, amino acids, microelements necessary for the full functioning of internal organs;
• they contain practically no fat, so they will not harm your figure;
• raw mushrooms are a source of natural fiber, which activates the digestive system and normalizes stool.