How to freeze porcini mushrooms

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

Proper freezing of porcini mushrooms allows not only to obtain a quality product, but also to save precious space in the freezer. Therefore, it is better to boil the mushrooms first. You can read about how freezing of porcini mushrooms is carried out according to all the rules on this page. Here it is told how to freeze porcini mushrooms with and without preliminary preparation. You can also gather information on how to properly freeze porcini mushrooms so that they do not subsequently bitter.

Frozen porcini mushrooms

White mushroom freezing is one of the most popular types of canning of this product. Frozen porcini mushrooms retain their taste, color, smell and nutritional value. The only drawback of this method of harvesting can be called the fact 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, they must be thoroughly cleaned, trimmed legs and washed in cold running water. After that, it is recommended to dry the mushrooms on a towel, cut into small slices and arrange in small portions in plastic bags.

At the same time, keep in mind that in one package there should be as many mushrooms as you are going to use at a time, so as not to expose them to secondary freezing. Mushrooms prepared in this way can be stored for more than 6 months. Before use, do not defrost them - put the mushrooms directly in a pan or in a pan. Mushrooms boiled in water or their own juice can also be frozen.

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 preserved in mushrooms boiled in their own juice. This process is more reminiscent of frying: prepared mushrooms are laid out in a deep frying pan or stewpan and warmed 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 fry in it. Mushrooms fried without the addition of salt and spices are often used for freezing. It is worth shifting them into plastic bags only after complete cooling.

How to prepare ceps 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 filtered mushrooms are cooled in a pan with cold water. Then, well-dried mushrooms are laid out in a single layer on the foil and frozen at a temperature of –20 ° C. Frozen mushrooms are laid out in plastic bags in portions (about 200-300 g) for single use and squeezed air from the bags.

Dry or freeze porcini mushroom

Dry or freeze porcini mushroom - each mistress decides for herself, depending on the possibilities for subsequent storage of prepared mushrooms. Mushrooms are stored in the freezer, before use, frozen mushrooms are not thawed, but immediately immersed in boiling water. This method of processing mushrooms does not provide for re-freezing after thawing. This should be remembered, otherwise poisoning is possible. If you need to defrost a freezer, you should shift 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 they allow the mushrooms to cool and are placed in plastic bags in small portions (about 200-300 g) for single use; air is squeezed out of the bags. Mushrooms are stored in the freezer.

Why ceps are bitter after freezing

Many inexperienced housewives ask why ceps are bitter after freezing and how to get rid of this unpleasant aftertaste. Before use, the contents of the packets (frozen mushrooms) are cut into several parts and laid out in a heated pan. Frozen fried mushrooms will occupy significantly less space in the freezer compared to frozen boiled mushrooms. This method of processing mushrooms, like the previous one, does not provide for repeated freezing, as poisoning is possible. If you need to defrost a freezer, you should shift the mushrooms to another. This method of processing mushrooms is not applicable in cases of power outages.

Ceps recipe

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

You will need:

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

Porcini mushroom processing before freezing

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

Processing of porcini mushrooms before freezing consists in cleaning, washing 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 porcini mushrooms, dry the boletus peeled and washed in cold water, dry, cut into medium-sized cubes. Boil them in water with added salt. Finely chop the parsley and dill, mix with chopped allspice and mushrooms. Put in a plastic box. Store in a freezer at a temperature of 18–20 degrees.

You will need:

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

How to cook porcini mushroom for freezing

Before cooking the porcini mushroom for freezing, wash small boletus 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 frequently. Then remove from heat, cool, put in a clean glass jar or a small enameled saucepan and place in the freezer. Frozen mushrooms can be served with gravy. To do this, peel the onions and chop finely. Cut the peeled carrots into strips. Heat vegetable oil in a pan, fry onions and carrots. When the onion turns golden, add sour cream, salt and stew the roots for 10 minutes under a closed lid over low heat. Fill the thawed mushrooms with the finished gravy. Serve with garnish.

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 pan, put mushrooms and simmer for 20 minutes over low heat. Then pour in white wine, add salt, finely chopped parsley, ground black pepper, cloves and simmer until the mushrooms are soft. Cool the prepared mushrooms, put in a plastic bag or plastic box and freeze.

Stewed frozen mushrooms are used for cooking both the 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 - 1/2 tbsp. l
• cloves - 1/3 tsp

Frozen Fried Porcini Mushrooms with Onion Gravy

Old Russian cookbooks provide a recipe for fried mushrooms with onion gravy. With minor changes, this recipe can be used now. Wash a kilogram of fresh young porcini mushrooms, dry the hats, salt and fry for 15 minutes in dissolved oil (not vegetable!), Stirring often. Remove from heat, cool, put in glass, and preferably enameled dishes and freeze. Mushrooms are thawed at room temperature. They prepare gravy for them: put chopped onions in the heated oil and simmer until soft, then add a glass of sour cream and boil. Heated mushrooms are poured with gravy.

Frozen Braised Porcini Mushrooms in Winter

750 g of fresh mushrooms are peeled, washed, chopped, put in a pan and stew in 3 tbsp. tablespoons of oil. When the mushrooms become soft, add a little white dry wine, an incomplete spoon of black pepper and a bunch of finely chopped parsley. Having cooled, they freeze. Mushrooms are thawed at room temperature, then warmed up and seasoned with lemon juice when served. 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.