✅ Is it possible to marinate frozen mushrooms

Is it possible to salt or marinate frozen mushrooms, what is the recipe?

If the mushrooms are boiled, they will better retain their shape and properties and then they can be pickled.
Also, everything will depend on the type of mushroom, if it is honey mushrooms or porcini mushrooms, then it is possible, champignons are also suitable for this purpose, and the rest can simply turn into porridge, from which only soup will be made.

To do this, prepare a marinade, which consists of water, salt, as well as cloves, bay leaves and citric acid. Then add the mushrooms to the boiling marinade and cook over medium heat for about fifteen minutes.

But they will not be stored for a long time; after the mushrooms have cooled, they need to be placed in the refrigerator in a glass container.

You can pickle it hot.

You can do whatever you want with boiled frozen mushrooms. I even cooked honey mushrooms with the addition of spices, salt, garlic and froze them in small portions. As needed, I took it out and seasoned it with vinegar, onions, and oil. And a wonderful mushroom appetizer is ready. You can simply pour hot brine over the mushrooms and they will be ready in a day.

But it is not recommended to freeze salted or pickled mushrooms; they lose their taste and quality.

It is certainly possible if it was a quick freeze and provided that the mushrooms were not defrosted or frozen.

But it’s also worth considering that the taste will be a little less “rich” than if you marinated fresh mushrooms rather than frozen ones. If these are mushrooms from a store, in this case it is also worth looking at what form the mushrooms are in (in stores and when transporting mushrooms, all storage conditions are not always taken into account, so the mushrooms are defrosted).

Sort out the mushrooms, remove garbage, wash. Boil the mushrooms with the addition of salt, without any spices. Mushrooms in a colander, and then in bags and in the freezer.

To marinate mushrooms, they should be thawed. The mushroom broth is also defrosted along with the mushrooms. Add bay leaves, peppercorns, a couple of cloves to this broth. Add chopped onions, and then 9% vinegar, depending on the number of mushrooms.

Mix everything and leave to marinate in the refrigerator for 1 hour.

For me, it has always been a question of combining these two methods of preparing mushrooms for the winter - freezing and pickling:

Is it possible to freeze salted or pickled mushrooms? Is it possible to pickle or pickle frozen mushrooms?

There are such fruitful years when a lot of honey mushrooms and other mushrooms grow and you don’t know what to do with them. I don't want to store a lot of jars. At the same time, three compartments in the freezer need to be filled with something. But freezing ready-made, pickled or salted mushrooms is not an option; they are tasteless after defrosting.

So I just boil the mushrooms and freeze them. Then they can be salted or pickled, having previously been defrosted.

The recipe is simple - cook the marinade - per liter of water, a tablespoon of salt and sugar, a spoonful of vinegar, a few cloves of garlic, pepper, bay leaf. Mushrooms are filled with brine. Ready in 2 days.

It all depends on the type of mushroom. Some of them retain their shape well after freezing, such as honey mushrooms and champignons. Others will simply turn into mush in a hot marinade. It is easiest to marinate those mushrooms that have already been boiled before freezing. My proven marinade recipe looks like this: take a kilogram of mushrooms, add a glass of water, cook for 10 minutes. After this, you need to add salt (a tablespoon) and vinegar (1/4 cup). Cook for another 2 minutes. Add bay leaves and peppercorns (no more than 2-3 pieces). Boil for a few more minutes and remove from the stove. After the marinade has cooled, transfer the mushrooms to a jar and put them in a cool place.

But I personally wouldn’t recommend salting mushrooms after freezing them; nothing good will come of it.

Frozen mushrooms can be pickled, but not all types of mushrooms are suitable for pickling, as some may lose their shape after defrosting and become “porridge”.

Frozen mushrooms can be pickled or salted, if they are honey mushrooms or porcini mushrooms. Such mushrooms retain their shape well.

Pickling mushrooms is not at all difficult. You must first prepare the marinade. The marinade is prepared in the proportion of one tablespoon of salt, sugar, vinegar per 1 liter of water. Add pepper and a sprig of dill to the marinade.

Pour the prepared marinade over the melted mushrooms at room temperature.

You can simply pour vinegar and maml over the defrosted mushrooms, add onion rings and peppercorns, don’t forget to add salt. After an hour or two, you can eat the mushrooms.

Overall, this is an excellent way out of the situation. After all, during the mushroom season, one doesn’t always get around to pickling or rolling them. If there are a lot of forest gifts, then at least have time to sort them out and boil them. You can quickly freeze freshly cooked (most importantly, not overcooked) mushrooms in a bag or container, and then, as needed, take them out of the freezer and salt or marinate.

Not all mushrooms are suitable for this. It is better not to take tubular ones; after defrosting, they turn into a substance that cannot be salted or pickled. If you only take very young boletuses or boletuses.

Honey mushrooms are best suited for this purpose.

You can marinate frozen mushrooms.

Before freezing, it is advisable to boil the mushrooms and then freeze them.

Next, take the mushrooms out of the freezer, make a marinade, add 200 grams of vinegar to 1 liter of water, two tablespoons of salt (rock salt is best), two tablespoons of sugar, and spices to taste.

Place the container with the marinade and wait until it boils, then add the mushrooms and cook for ten minutes.

After this, pour into glass jars, wait until the mushrooms cool down and then put them in a cold place.

It is advisable to eat such mushrooms as quickly as possible; they do not last very long.

It is best to marinate frozen champignons.

With frozen mushrooms you can do everything that is usually prepared with fresh mushrooms. At the same time, it is absolutely not necessary to defrost them first if you want to marinate or pickle them hot. If the mushrooms were frozen fresh, then they are prepared in the same way as fresh ones. If we are dealing with pre-boiled ones, then the first cooking is not necessary; we immediately make the marinade or brine.

If the mushrooms were frozen correctly, then you can treat them in the same way as fresh ones. Here is a recipe for salting boiled frozen mushrooms:

Defrost the mushrooms (without heating!). Prepare the brine: per liter of water, one heaped tablespoon of salt (you need to take the most common rock salt. Sea and iodized salt are not allowed: when interacting with vinegar, they form harmful substances), a tablespoon of sugar (slightly less than salt), and a tablespoon of vinegar (70%). For taste, I always add black peppercorns, and depending on your mood, you can add garlic, dill, horseradish or currants. In general, everything is as usual: regular brine or marinade to taste. Pour this marinade over the melted mushrooms and wait three to four hours. After this you can eat. Please note: these mushrooms are not canned, and they will only be stored for three days!

The advantages of pickling frozen mushrooms are that you don’t have to bother with jars, sterilization and other hassles. The main thing is to boil the mushrooms before freezing (literally for a few minutes) and store them without defrosting.

Freezing methods

Having already washed mushrooms, you can proceed directly to freezing. Let's start with the simplest method that will help preserve the newly collected material.

Raw mushrooms

The algorithm for such work will be as follows:

Mushrooms are scattered evenly over containers or tray. The layer should be thin.
Then the container is left in the freezer for 12 hours, turning up the maximum setting.
After this time, the workpiece is removed, and the mushrooms themselves are distributed into ordinary plastic bags. They are placed in the freezer, already operating in standard mode.

Many people are interested in which mushrooms from the mentioned list can be frozen, taken raw, and whether they really retain their nutritional qualities using such a simple method.

“High-speed” freezing without preliminary heat treatment is best suited for purely forest species, such as:

chanterelles;
boletus;
boletus;
boletus;
honey mushrooms;
champignons (collected at the forest edge, not purchased).

It happens that the collected specimens seem to be intact, but their condition falls a little short of “saleable appearance”. In such cases, short cooking :

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Place a large saucepan over medium heat. It’s easy to calculate the volume - 5 liters of water per 1 kg of collection.
The already washed and cut workpiece is placed in the pan, which will be boiled for 5-10 minutes.
After turning off the gas, you need to let the boiling water cool a little and then remove all the pieces with a colander, draining the water. Some mushrooms are dried, but this is not necessary.
All that remains is to place the mushrooms in bags and put them in the freezer. They are packaged so that one bag or container is enough to prepare one dish - after opening the cellophane in winter, the product is immediately sent for cooking (when melted, it very quickly loses vitamins and minerals, and the taste becomes less rich).

The question that remains relevant is whether it is possible to freeze absolutely whole mushrooms by simply taking them raw and without boiling them before sending them to the chamber.

Practice suggests that nothing bad will happen, but there is one culinary trick. If you freeze such products for making soup, then you don’t have to scald them, but for future frying this procedure is required.

This method allows you to preserve the aroma without much destruction of the structure of the stem or cap :

The blanks are soaked in a solution of water with citric acid (1 tsp per 1 liter). Leave for 5-7 minutes.
Then they throw it into a heated frying pan, after pouring a little vegetable oil into it.
Set the heat to high and stir for 4-5 minutes. To enhance the taste, you can add onions (chopped or rings). This “set” is fried for another 2-3 minutes.
It remains to simmer under the lid for 15-20 minutes, not forgetting to lightly pepper and salt at the end.
Turn off the gas and let the mushrooms sit for a while under the lid.

The final chord is cooling and placing in containers or bags. It turned out to be an excellent base for pasta, which is sent to the freezer.

There is no particular difficulty here either:

Drizzle 2 tablespoons of vegetable or olive oil into the pan.
When it warms up over medium heat, you need to lay out the chopped collection in a thin layer.
The duration of frying may vary depending on the size - small pieces will take 4-5 minutes, while larger pieces may take 10-15.
Then comes cooling (you don’t have to cover it with a lid).
Then everything is as usual: packaging and going to the refrigerator. The resulting product, left there until winter, will be an excellent filling.

Often such processing is carried out not on the stove itself, but in the oven. This is even more economical - no oil is required (it is replaced by your own juice). True, old stoves can produce uneven heating, and this point should be kept in mind even before frying.

Marinate boletus without vinegar. Butter marinated with citric acid

Keep in mind that this type of mushroom is very healthy. Since its chemical composition resembles a mixture of meat and vegetables. Moreover, the fruits contain fats, carbohydrates, proteins, fiber, minerals, riboflavin, pyridoxine, lecithin, resinous substance, fungal antibiotics, as well as many trace elements.

A mushroom snack helps strengthen the body in general, helps reduce headaches, also speeds up the process of removing uric acid and salt from the body, and prevents cholesterol from being deposited.

Mushrooms - 2-2.5 kg;
Water - 2 l;
Salt - 50 gr.;
Citric acid - on the tip of a knife;
Sugar - 80 gr.;
Allspice - 3 peas;
Black peppercorns - 9 peas;
Bay leaf - 2 pcs.;
Cloves - 1 bud;
Garlic - 1-3 cloves;
Vinegar 70% - 1 teaspoon (per 1.5 liter jar).

1. First of all, remove the slimy film from the mushroom caps.

Removing the film is necessary, as it contains harmful substances and will give the snack a bitter taste.

2. After cleaning the mushrooms, or rather each mushroom, rinse thoroughly under running cold water. Cut large fruits into several pieces. Now the raw materials need to be cooked. To do this, pour clean water into the pan, add 1 teaspoon of salt, citric acid and bring to a boil. Then stir the liquid and dip the mushrooms into it.

3. When the water with the fruits boils, remove the foam from the surface and boil the product for 20 minutes. Next, drain in a colander.

4. Pour 1 liter of clean water into another pan and bring it to a boil. Add salt and sugar, add allspice and peppercorns, bay leaf, cloves and peeled and chopped garlic. Bring the contents back to a boil and cook for 5 minutes.

5. Now prepare the containers: sterilize the jars and boil the lids. Fill 3 quarters of the prepared glass with boiled mushrooms and pour hot, ready-made marinade up to the neck. Add vinegar directly to the jars and tightly close the containers with boiled lids.

Cool the pieces and store them in a cool place. And after 10 days, the appetizer can already be served.

Pickled mushrooms in Korean

Spicy Korean cuisine is loved by many. Therefore, we marinate honey mushrooms in accordance with its rules.

Take:

Honey mushrooms - 1 kg
2 onions
2 cloves garlic
3 tablespoons boiled water
Vinegar - 2.5 tablespoons
Sugar - 2 tablespoons
Salt - 1 teaspoon
Red hot pepper

Recipe:

1. Boil honey mushrooms in salted water (2 tablespoons per 1 liter) - 10 minutes. after boiling. Drain and reserve.

2. Crush the garlic, mix all the ingredients for the marinade. Add pepper to taste.

4. Cut the onions into thin strips.

5. Lay out the onions and honey mushrooms in layers, repeating 2 times: L-O-L-O.

6. Pour in the marinade, apply pressure and leave for 6-8 hours.

Helpful Tips:

On average, 1 kilogram of fresh honey mushrooms is enough for one liter jar of pickled ones;
The liquid after cooking the mushrooms, if you have drained the first water, can be used to prepare the marinade. This way the mushrooms will be much tastier;
When pickling honey mushrooms at home, there is always a decoction left, which is a pity to pour out. If it's really clean and flavorful, you can pour it into trays, freeze it, then put it in bags and store it in the freezer for soups and sauces;
Always sterilize jars and lids when canning mushrooms for the winter;
If you don't like the pepper and cloves floating in the marinade, you can strain it through a sieve.

Is it possible to pickle frozen mushrooms? Is it possible to marinate frozen boiled mushrooms?

Probably both are correct. But it’s probably more convenient to freeze boiled, cut into pieces, so that you can cook immediately without defrosting, and mushrooms prepared in this way will take up less space in the refrigerator. But you can do it raw, I tried both options, I didn’t feel any difference in the taste of the mushrooms, but in both cases, the mushrooms still need to be processed.

How to properly freeze mushrooms, raw or boiled?

It's always better to be on the safe side. That’s why we always process the mushrooms thoroughly first, remove twigs, leaves and various debris from the mushrooms, and then boil the mushrooms. We only freeze boiled mushrooms for the winter. In winter it is especially nice to cook something from mushrooms. By the way, boiled mushrooms retain many vitamins and beneficial properties, even after freezing. Since our mushrooms have been processed and boiled, our frozen mushrooms can be cooked immediately, whatever your heart desires.

Although some people freeze raw mushrooms, I think that this is already a kind of risk.

Oh, Bastet, I have a great recipe for such a case. My aunt is an honorary mushroom picker; she collects, cleans, boils and freezes an entire freezer cabinet every year. And almost always these are porcini mushrooms. And then he treats. So I learned how to deal with them delicately. ) It tastes tender, but a little piquant. Can be eaten as a snack, or in salads. Give it a try.

Preparing porcini mushrooms for pickling

It is best to pickle boletus mushrooms immediately after harvesting. If you can’t do this right away, don’t store them for more than one day. Sort porcini mushrooms by size, since mature large specimens are not suitable for pickling. Immediately discard the wormy ones, they do not look aesthetically pleasing in jars.

We clean the selected boletus mushrooms from debris and wash them in running water. You shouldn’t soak them even for a short time - they will lose their elasticity and become shapeless when cooked.

The caps and stems have different cooking times, so they need to be cut off. The exception is very small mushrooms - they are pickled whole.

Is it possible to pickle frozen mushrooms?

This year we froze a lot of chopped mushrooms, but few marinated them. We've already eaten all the marinated ones, but the frozen ones are somehow difficult to eat. So I got the idea to marinate frozen mushrooms. Is it even possible to do this? Will I ruin the mushrooms this way and will I have to throw them away later?? I would be very grateful for opinions, experiences and recipes. Continue reading →

I have never eaten anything tastier. any Olivier will nervously smoke on the side you will need: gherkins (pickled) 1 ban mushrooms (I take white frozen sliced 500 g, you can use champignons, but not so tasty) eggs 4 pcs potatoes (the same as eggs, 4 pcs medium in size) bunch dill mayonnaise Fry the mushrooms, drain the oil, cool the eggs and cook the potatoes, cut them into cubes, mix them with mushrooms, and then cut the cucumbers and mix them in, coat the dill with mayonnaise. A little! Try it! It's SOOOOO tasty though. Continue reading →

Hello. Have a most pleasant evening, my dears. I’m writing a list of dishes that will be on the table on February 21st and I need help. What can be prepared in advance (20th) from my list: Menu for 4 picky eaters: Continue reading →

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Universal marinade for all mushrooms (video)

Properly canned boletus mushrooms will become the highlight of the holiday table, both as an independent dish and as part of a variety of salads.

Porcini mushrooms are outstanding in both taste and health benefits. If you are lucky enough to find them in large quantities in the forest, be sure to pickle these gifts of the forest. Marinated porcini mushrooms simply have no equal in taste.

Porcini mushrooms are outstanding for both taste and health benefits.

How to marinate frozen boletus. Pickling methods

You can marinate boletus in two ways: cold or hot. In the first case, the mushrooms are poured with boiling marinade. And in the second, they are boiled in it, and only then placed in jars.

Mushrooms must be heat treated before pickling. They are placed in a pan of water only after it has boiled. The water must be salted. The resulting foam must be removed. Boil the butter for 15 minutes.

The technology for marinating butter is the same, but you can diversify the recipe, including various additives.

Classic recipe

For a kilogram of butter, you need to take a liter of water, half a glass of vinegar, a tablespoon of salt, cloves and bay leaves (2 pieces each)

Dry properly cleaned and washed boletus. Cut large mushrooms into pieces.

Salt the boiling water and place the product in it. Cook for 15 minutes. Don’t forget about the foam, which needs to be removed in a timely manner. Afterwards, the mushrooms are discarded in a colander.

The brine is prepared in the following way:

purified water is poured into an enamel pan;
add salt, cloves, and a bay leaf;
When the marinade boils, add vinegar.

The mushrooms are transferred to jars and filled with boiling brine. The container is rolled up with a lid and sterilized.

Marinating without sterilization

This cooking method is very simple and takes minimal time. For a kilogram of butter you will need:

one and a half glasses of water;
50 ml table vinegar (9%);
salt and sugar (one tablespoon);
bay leaf (2-3 pieces);
pepper, black and allspice (3-4 peas each), other spices as desired.

Add mushrooms to boiling water and cook for 15 minutes.
Skim off the foam, and after time, drain the product in a colander.
Boil again in new water for 15 minutes. You can add a little sugar, pepper, garlic to the water.
Make the marinade: add salt, sugar, bay leaf and spices to boiling water and cook for 5 minutes.
Place the mushrooms in the marinade and boil for another 7 minutes. Pour in the vinegar and cook for another 3 minutes. Turn off the heat and remove the bay leaves.
Place butter with marinade in sterilized jars. You can add sunflower oil for taste.
Close the container and place the jars under a blanket until they cool down, and then into the refrigerator.
After 3 days, mushrooms can be eaten. Their shelf life will be 4 months.

Marinating frozen butter

It is not always possible to buy or collect fresh mushrooms. But if there are boletus in the freezer waiting in the wings, you can marinate them too.

You need to add frozen boletus into the water that has just boiled.
Cook for a quarter of an hour. Drain the water.
Pour new water over the mushrooms and cook again for 20 minutes, adding the whole peeled onion. The onion is not used in the future.
Then prepare the marinade. Add salt, sugar and your favorite spices to the water. Cook for 15 minutes.
Place the mushrooms on the bottom of the jars and fill with brine. Add vinegar. The container must be well sterilized.

North American recipe

For a kilogram of mushrooms you will need one glass of water, 3 glasses of wine vinegar, 3 tablespoons of chopped ginger root, zest of any citrus fruit, salt and pepper to taste.

The brine and mushrooms are cooked separately. The dish is put into jars and sent to the refrigerator.

How to freeze fried ones?

Mushrooms for long-term storage can be pre-fried, and any variety is suitable for this.

There are 2 ways to prepare:

large mushrooms are chopped, and small ones, such as honey mushrooms, are fried whole in vegetable oil, after which the excess fat is allowed to drain off on a napkin, and the products are laid out in bags;
You can freeze oven-roasted mushrooms. Cook them for 30-40 minutes in the oven, covering the container with foil (remove it after 20 minutes). For the process, products need to be cut. After 30 minutes, they begin to check readiness - all the moisture should evaporate from the container.

You can freeze fried mushrooms and onions, but after thawing the onions usually turn out too watery and soft, so you need to chop them as finely as possible.

Defrost fried forest products by heating them in a frying pan. Use the entire mass immediately; the semi-finished product is not suitable for re-freezing. It is recommended to place fried foods in the freezer in portions.

This method is especially appreciated by thrifty housewives, because you can put into the freezer what, for example, you didn’t eat at dinner. I use this method, even if .

The only drawback is the relatively short shelf life. That is, you won’t be able to prepare fried ones for the winter in the summer - until the New Year at the latest.

Is it possible to pickle frozen mushrooms? Is it possible to marinate frozen boiled mushrooms?

How to properly freeze mushrooms, raw or boiled?

Although some people freeze raw mushrooms, I think that this is already a kind of risk.

Is it possible to freeze salted milk mushrooms in the freezer?

Is it possible to freeze salted milk mushrooms for the winter? It couldn't be easier. To do this, you should cook the mushrooms in their own juice or broth; it is recommended to do this in their own juice, since the mushrooms will retain more of their qualities and taste.

To prepare the broth you need:

wait until the water has evaporated as much as possible;
salt the workpiece, this will preserve the taste and aroma;
cook for 10-25 minutes, counting the time from the minute of boiling.

Interesting: What to Do With Green Onions for the Winter

Many people are interested in whether it is possible to carry out pickling in plastic containers. The answer is clear - no. Despite its convenience and accessibility, it is not worth using. The reason is the interaction between the plastic and the brine.

If there is no other option, pay attention to the markings on the bottom of the container.

If cleaner components were used in the manufacture of the basin or bucket, you will see an image of a glass and fork or the letters PET, PETE. These markings indicate that the container is made of food-grade plastic and can be used for food.

Pickled wild mushrooms without twist

Do you love wild mushrooms as much as I love them (and I just adore them)? If YES, then this recipe is for you!