Frozen boletus: how to properly freeze mushrooms for the winter in the freezer

Butterflies grow in large families. A mushroom picker, having stumbled upon one stump, can pick up a whole basket. The disadvantage of this species is its short preservation. It is impossible to fry or cook such a volume on the same day, so the question arises of how to prepare the harvest for the winter - dry, pickle or freeze. When choosing a storage method, you need to take into account that only frozen boletus completely retains its taste and aroma. From frozen mushrooms you can prepare any mushroom dish, just like from fresh ones - soup, game, pasta, pizza or pie. The “spirit” inherent in the treat according to Russian recipes will be preserved in the freezer for the winter.

General recommendations before the process

There are several ways to freeze crops. The choice of a specific option depends on the quality, size and volume of the collected mushrooms, the availability of space for storing them and free time. To make whole frozen boletus for the winter, you need 2-3 hours. It takes half a day to sort through, process and clean the basket for proper boiled storage. Boiling preparations for quick preparation of dishes in winter will save time in the future, but will take away directly during the process. But in the first case, when whole mushrooms go into the freezer, the homemade frozen preparation will take up its entire volume.

If the boletus was cut and packaged in portions before freezing, they can be placed compactly in the refrigerator. It takes a long time to make ready-made briquettes with boiled mushrooms, but before frying potatoes with butter or stewing them in sour cream in a frying pan, all that remains is to add the required amount of product to the six-month side dish.

Important! Processing of butter leaves left for storage cannot be delayed. Processing is carried out on the day of collection.

FAQ

Heat treatment of boletus does not present any particular difficulties. Both cooking and other cooking methods will not take much time. But you need to approach these processes correctly in order to get a truly tasty, high-quality dish.

Butterflies are perhaps the most popular mushrooms, found almost everywhere in the forest zone. It is difficult to confuse them with other representatives of the mushroom family, because they have a tubular cap structure and a mucous, wet upper surface. You can prepare almost any dish from them; these mushrooms will surprise you with their attractive taste and aroma everywhere. They are so strong and pleasant that novice mushroom pickers may think that cooking butter is not necessary at all. In fact, there are many nuances in the culinary processing of these mushrooms that every lover of “quiet” hunting should know.

Freezing methods

Basic freezing methods:

fresh whole;
chopped raw;
boiled;
in the form of caviar (passed through a meat grinder).

They will look at what type of freezing is optimal in a particular case, when sorting through the collected collection. Only dense young mushrooms with convex caps will be stored well. But they are also suitable for pickling and salting. You should freeze them only if you need to preserve their appearance - entirely. When choosing boletus for freezing using this method, you need to make sure that they are dry, free of worms and edible.

Important! To avoid poisoning, you need to examine and compare each mushroom with the description of the edible species. Myceliums of toadstools of a similar type can be located nearby, and even families cut off in the same clearing can belong to different types. If one toadstool gets on the jar during cooking, the poison will spread throughout the entire volume. You can even get poisoned by eating an edible mushroom from it.

Fresh boletus

Prepared clean young mushrooms are frozen whole. Procedure:

The collection is laid out in a thin layer on a baking sheet or board covered with paper. It is desirable that the individual units do not touch each other.
To completely freeze, you need to keep the tray in the freezer for a day.
The completely frozen butternuts are separated and poured into a bag. You can take them out for cooking in parts.

After storage

Whole frozen mushrooms retain all the properties of a fresh product - vitamins, minerals and trace elements. The main thing is to defrost the workpiece correctly:

Don't heat it up too quickly. The product will be slippery and lose its shape, making it difficult to cut. Microwave and hot water are not suitable.
Chopped mushrooms for soups can be cooked immediately, but start cooking at a cold temperature, bringing to a boil. In a multicooker, you need to select a gentle heating mode, not stewing, even if you plan to cook pasta or mushrooms with chicken and sour cream.
Large briquettes can be slightly defrosted at room temperature and cut while frozen. This will reduce the time for the operation.

Boiled boletus

If the forest harvest is frozen in its finished form, then in winter it can be turned into a mushroom filling, pasta dressing or caviar in a few minutes. For this method, the purity of the product is important - it will not be cleaned or washed again.

Recipe step by step:

The collection is sorted and soaked in cold water for 5-6 hours.
Mushrooms are cut into uniform pieces and boiled for 7-10 minutes.
The first water, if there is a lot of foam in it, is drained.
Mushrooms are not overcooked so that they retain their shape.
Remove the boiled buttermilk with a slotted spoon; you can drain the water in a colander.
Portions are distributed into bags and sent to the freezer.

Important! You need to freeze the packages away from each other, so the process will go faster and more evenly, and the packages will not freeze.

Fried mushrooms

The recipe for freezing fried mushrooms has only two components - mushrooms and butter. You can fry not only high-quality collection, but also scrap, after cleaning it first. Process step by step:

Heat oil in a frying pan. Any vegetable is suitable.
Place clean chopped butter into boiling oil.
Fry until the mass becomes homogeneous and soft.
The roast is cooled and placed into bags.

Freezing bags purchased in a store, for example online at Magnit, are flat. This way the semi-finished product freezes quickly and evenly. You can use the preparation for preparing main courses, mushroom games and baking. Salt, spices and onions are added already at the stage of preparing dinner or lunch. In semi-finished products they can cause fermentation.

Cooking technique

There are many known ways to cook butter. Using them, you can get different shades of taste of the dish.

Until ready

Butter as an independent dish is prepared within half an hour. This way you can easily get ingredients for salad and broth for soup.

Clean the dirt and chop the mushrooms, put them in a saucepan, add water so that it completely covers them.
Place the pan on the fire, add salt, bring to a boil, reduce the flame and cook for 30 minutes. The finished boletus will sink to the bottom.
Place the mushrooms in a colander and leave to drain. Use further for cooking.
Strain the broth through a sieve. It makes an excellent base for soup or sauce.

Boiled boletus is used to prepare various dishes.

Before frying

Boiling is necessary in order to reduce the concentration of harmful substances. Forest mushrooms absorb everything that gets into the soil, groundwater, and air. Therefore, it is not recommended to collect them near highways and in areas with poor ecology. Young boletus collected away from roads does not need to be cooked before frying. But if you doubt their quality, go for it.

Clean the mushrooms, including the film, and rinse. Cut large specimens into pieces.
Fill with cold water at the rate of 2 parts water to 1 part mushrooms.
Place on the fire, wait until it boils, skim off the foam.
Cook for 15–20 minutes depending on the size of the mushrooms. To make sure there are no false oils, place the onion in water when cooking. If there are poisonous specimens in the pan, it will turn blue.
Drain the finished mushrooms in a colander to drain the liquid and transfer to a frying pan. Drain the broth.

For marinating

To preserve, cook the mushrooms as usual until tender. But you can also use a special recipe in which they are cooked directly in the marinade.

boletus – 2 kg;
salt – 50 g;
sugar – 80 g;
6% table vinegar – 100 ml;
water – 1 l;
black and allspice – 5 peas each;
2 clove buds;
1 bay leaf;
vegetable oil.

Pour water into a deep saucepan, add salt, sugar, vinegar and spices.
Bring the mixture to a boil, hold over high heat for 3 minutes.
Add the peeled butter and cook for 20 minutes over medium heat.
When the mushrooms settle to the bottom and the marinade becomes transparent, divide the product into jars. Pour in the marinade so that it covers the future appetizer.
Pour in 1 tbsp. l. vegetable oil into each jar, cool to room temperature.
Cover the jars with parchment and tie with twine.
Store the jars in the refrigerator.

Before freezing

Butter intended for freezing usually does not require cooking. Boiling will help if you need to store a large amount of them.

Fill the pan with water and add the mushrooms.
Bring to a boil and cook over medium heat for 15 minutes. During this time, the mushrooms will not be cooked, but will only decrease in volume and be sterilized.
Place the butter in a colander to cool and allow excess water to drain.
Place the workpiece in plastic bags and put it in the freezer.

You need to know exactly how much to cook butter for a particular dish. Using the right approach in choosing the time and method of cooking, you can achieve the ideal consistency and emphasize the delicate taste of the product.

Butterflies are mushrooms that have a unique taste, which is why they are very popular with many mushroom pickers and housewives. But to give them richness and flavor, and to prepare them for storage in the freezer, you need to know how to cook them properly. First of all, you need to know how to cook boletus mushrooms. Not only their taste, but also the safety of their use depends on this, so this process cannot be neglected.

Pros and cons of frozen butter

The main advantage of freezing as a long-term storage method is speed and simplicity. Dry mushrooms will have to be soaked before frying or baking, and they also lose some of their nutrients when dried. Marinades and pickles are used only in salads and appetizers. The scope of application of frozen mushrooms is practically unlimited - you can’t just pickle or salt them.

The only negative is the need to have a freezer or a large refrigerator at home that does not require defrosting. The reserves will occupy a significant volume.

Dried boletus

Another option for long-term storage of mushrooms is drying. Dried forest gifts can be stored for up to one and a half years. Before this, they also need to be sorted out, the oil film cleaned and large specimens cut into pieces.

In warm sunny weather, it is better to dry them outside. If this option is not possible, then a conventional oven preheated to 50 degrees will do. At this temperature, the moisture will evaporate from the mushrooms and they will dry well.

IMPORTANT! When drying in the oven, make sure the door is slightly open. This is necessary so that there is constant access of air.

After drying, the mushrooms should be placed in paper or fabric bags or placed in jars with a tight-fitting lid. The air can be pumped out of the jar using alcohol - set it on fire there, and then quickly close it.

REFERENCE. Butterflies can be strung on threads and hung in a dark, dry place, but you need to make sure that the mushrooms do not get damp.

Preparing mushrooms for freezing

In order for the harvest to be stored for a long time and remain tasty, it must be properly prepared. The collection is analyzed step by step:

Remove scrap, moldy or excessively wet caps from the basket. They cannot be cooked. Too large samples with green caps are also removed - they are bitter. Strong and oily ones with dry skin, which have broken only from transportation, are immediately sent for cooking. They are used to make delicious soups, bake pies or make pasta - they prepare dishes where appearance is not of fundamental importance.
The collection is sorted by size and age. Finger-sized mushrooms are separated from medium ones, which can be frozen in quarters, and large ones. At the same time, the collection density is checked. Hard legs and soft, overgrown caps should not be cooked in one pack. The cooking time will be different for them.
The tubular caps absorb water like a sponge. Collection intended for freezing cannot be washed. Large caps should be washed and even soaked in cold water to make sure they are not wormy. You need to add a teaspoon of salt to the water (per 3 liters).
The rest of the crop is wiped with a dry cloth (flannel). The edges of the skin can be removed with a knife (they are easily pulled off if you pull the edge). The skin is left in the center.
The ready-to-cook collection is clean, dry and strong. In this form it can be boiled or sent for deep freezing.

Important! If different types of mushrooms were brought from the forest (chanterelles, honey mushrooms, white mushrooms), you can freeze them together. It is not worth salting and pickling in the same jar. Champignons are not added to wild mushrooms: the artificially grown variety will kill the natural flavor.

Features of “cooking” boletus mushrooms

If you cook the product correctly, it will not only have an excellent taste - it can also be prepared for subsequent processing.

Preparing for cooking

In order to prepare for the process of cooking these mushrooms, you need to follow the following algorithm:

Cut them into pieces, slices or cubes - as the hostess herself prefers.
Place the butter in the water and put it on the fire. As soon as the liquid boils, it must be drained, then add new water and add a little salt. For 1 liter of water you need to add 1 tsp. salt. You can use regular table or sea salt.

Cooking is oily

To prevent the mushrooms from turning black after cooking, add 10 drops of lemon juice or a pinch of citric acid to the main water.

The cooking process should be continued for 20-30 minutes from the moment the water boils.

After the allotted time is up, the finished product should be placed in a colander. You can also strain the liquid through a sieve.

Before frying

In principle, it is not necessary to cook this type before frying, but if there are doubts about the freshness or quality of the mushrooms, then it is better to boil them first.

Preparing for frying

Under such circumstances, it is worth boiling them in the first water for 5 minutes, in the second - a quarter of an hour. After this, you can proceed to frying.

Before freezing

You don’t have to cook mushrooms for freezing, but if there are a lot of them, it’s better to process them. This way they will be stored much longer.

In addition, heat treatment will help make the volume of the finished product significantly smaller by boiling down the liquid from it. Thanks to this, it will take up less space in the freezer.

First you need to put them in an enamel container and fill them with water. It is necessary that it completely covers the mushrooms. Cook the product until done under a closed lid; it is not necessary to change the water. Typically, this process lasts 15 minutes.

After the butter is ready, they should be placed in a colander to drain. You need to keep them until they cool completely.

Do not put hot boiled food into the freezer. Firstly, this will negatively affect its quality. Secondly, this can lead to failure of the freezer.

Before freezing, butter must be packaged in plastic bags or plastic containers. But it should be borne in mind that they must be completely cooled. If you lay them out while they are hot, this can cause the plastic or polyethylene to release toxic substances. After packaging, the containers can be placed in the freezer.

From the oily liquid remaining after cooking, you can make soup or mushroom broth. In addition, the broth can also be frozen and later used for preparing other culinary products.

Cooking before marinating

Before pickling, these mushrooms should first be soaked in hot water for a quarter of an hour, after which it is drained and cleaned. The product is boiled in this liquid for 20 minutes, after which it is strained in a colander or sieve. Clean water is poured into the container, which should be salted. The mushrooms are boiled for another 5 minutes - and that’s it, they’re ready.

Marinated boletus

After the last cooking, the product is thoroughly washed, after which you can proceed to the main steps - marinating.

Preparing mushroom soup with butter

This type of mushroom is very popular in cooking when preparing soups and broths. In this case, they do not require any special processing. They just need to be put in water and used as the main component. That is, first cook the butter, and then put the remaining ingredients into the boiling broth.

Mushroom soup

It is not necessary to strain the water where the mushrooms are cooked, but it is possible. Under such circumstances, there is no need to worry that all the fat will go away. Butterflies are quite rich mushrooms, so the broth from them turns out to be nourishing and rich, no matter what batch of water the product is cooked in. The duration of cooking mushroom soup depends on what and how many additives it will have.

Temperature and storage conditions

You can store prepared frozen foods in jars, plastic boxes, or in order to save space, ordinary plastic bags. The film must be food grade. The finished briquettes will have to be kept in the apartment (necessarily in the refrigerator or freezer). Workpieces cannot be taken out onto the balcony in winter. Unpredictable weather can ruin all your efforts.

Important! The storage temperature for frozen mushrooms is -18°C. This mode should be static. In an unevenly frozen briquette, fermentation processes begin, which can make the product not only unpalatable, but also harmful and even dangerous.

To the question whether it is possible to freeze butter again, the answer is categorical - no. If you decide to prepare frozen food in large quantities, you need to calculate the weight of one serving - how many mushrooms to make in each bag or jar. In this case, before cooking, you can remove one portion without touching the rest.

The shelf life of a product processed and frozen according to the rules is up to a year. In the form of caviar, preserves can last until spring. If the product has changed taste or smell, it should not be used.

Expiration dates

The optimal temperature in the freezer at which the butter will last as long as possible is 18 °C. With such indicators, mushrooms can retain their original qualities for 12 months. If the boletus has been previously boiled or fried, its shelf life for food is 4 months; if all storage standards are observed, it is six months. It is not recommended to consume frozen mushrooms whose recommended shelf life has expired - this can cause severe food poisoning.

When boletus is frozen according to technology, it does not lose its original taste and external characteristics throughout the entire recommended storage period. Such mushrooms that are in the freezer - raw, fried or boiled - can be used to prepare a variety of dishes. Due to freezing, the shelf life of mushrooms is significantly increased, which allows you to enjoy mushroom dishes even out of season.

Sources:

There are enough ways to freeze boletus tasty and quickly to choose how best to prepare them. Moreover, this can be done easily even at home. Indeed, in our time, having a refrigerator with a large and spacious freezer is not at all a problem. But what a huge plus this is, since it is impossible to find fresh boletus on store shelves in the winter. And here they are - right at hand. Defrost and cook delicious mushroom soup, aromatic roast, julienne or something else interesting. Bon appetit!

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How to cook frozen boletus

From frozen mushrooms you can make any boiled, baked or fried dish, especially if the boletus was frozen whole. Sliced mushrooms can be served:

like julienne or cream soup with melted cheese and croutons;
with pork, chicken or turkey in the form of sauce;
fried with rice, spaghetti or potatoes;
as pasta with creamy or tomato sauce;
in the form of pies and pizza on a baking sheet in the oven.

Butterfly is one of the most delicious seasonal mushrooms. The collection period is less than a month. Thanks to freezing, you can preserve all the nutritional and taste properties of the forest harvest throughout the winter.

Preparation before cooking

Mushrooms must be carefully prepared before cooking. To do this, you should follow these rules:

Before cleaning, butternuts do not need to be pre-soaked, since they already contain enough moisture.
Shortly before processing, they should be placed on baking sheets or racks. When they dry a little, cleaning them will be much easier and more convenient. The optimal drying time is half an hour.

Preparing mushrooms

To begin with, remove dirt from the mushroom caps. At the same time, it is important to remove the oily film from them, otherwise the mushroom dish will subsequently taste bitter. But this is up to the hostess to decide.
Place the purified product in a saucepan with pre-filled water.

Cleaning oily

That's all, the preparatory stage is over. Now you can proceed directly to cooking.

A little about how to properly freeze boletus for winter preparation

Although there are so many options for preserving these delicious mushrooms for the winter, the success of the event largely depends on some nuances.
In particular, this applies to proper cleaning and defrosting of butter. First of all, you need to remember that these mushrooms already have a fairly high moisture content, in addition, they absorb it well, due to which they become more oily. This means that before you start preparing butter for freezing, there is no need to soak them.

Now we can talk about how to properly peel mushrooms. To do this you will need a small knife and a lot of patience. You need to remove the skin, but as for the mushroom film, as mentioned above, it is a matter of taste, since its presence makes the cooked mushrooms slightly bitter and tough. Also, during the cleaning process, they need to be sorted out, getting rid of wormy specimens; they are not suitable for freezing.

A few words can be said about how to defrost them correctly. Butter should absolutely not be defrosted in water. It is enough to take a portion out of the freezer and put it in the refrigerator, or leave it on the table so that it slowly melts. By the way, it is not recommended to re-cool these mushrooms, which should be taken into account when distributing the butter into bags.

You should start the cooking process as soon as the butter is completely free of ice. Otherwise, if you leave mushrooms lying around, they will quickly turn into a source of bacteria. In addition, it is necessary to carefully follow the rules of freezing and thawing, only then the butter will retain its unique taste and freshness. If you rush or disrupt the process, the result will be significantly spoiled and will only be suitable for the trash can.