Recipes for making ceps for the winter by freezing
Content
How to freeze porcini mushrooms for the winter
Mushroom freezing is one of the most popular types of canning of this product. When frozen, 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 before freezing ceps for the winter, it is recommended to fry or boil them first.
How to cook porcini mushrooms for the winter by freezing
Before you cook ceps for the winter by freezing, you need to thoroughly clean them, cut off the legs and wash 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, they should not be thawed - put the mushrooms directly in a pan or in a pan.
How to prepare porcini mushrooms for the winter by freezing
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 it - this will help preserve the aroma and taste. Depending on the type, before harvesting ceps for the winter by freezing, they are boiled for 10–25 minutes, counting the time from the moment of boiling. Boil in your own juice - the same as fry without oil. Moreover, almost all the nutritional properties of the product are preserved. Mushrooms are cleaned and thoroughly washed, and then spread in a deep frying pan and put on a low-power fire, adding very little water. If the volume of mushrooms has decreased three times - they are ready.
This usually occurs after 15–20 minutes from the start of cooking.The boiled mushrooms are cooled and distributed in 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 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 cook porcini mushroom for the winter by freezing
Structure:
- Freshly picked young porcini mushrooms
- Salt
- lemon acid
Before cooking the white mushroom for the winter, freezing the peeled boletus is washed in water, cut into pieces, put in 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. 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.
Freeze 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 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. 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.
Freezing porcini mushrooms raw for the winter
Thoroughly clean fresh mushrooms 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. Freezing raw porcini mushrooms for the winter months allows preserving 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 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, and cut into medium-sized cubes.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 mushrooms - 3 kg
- parsley and dill greens - 3-5 tbsp. l
- ground allspice - 1/2 tsp.
4 way
Wash small mushrooms 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 frequently. Then remove from heat, cool, put in a clean glass jar or a small enameled saucepan and place in the freezer. Thawed fried 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 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
Ceps frozen for winter
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 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
Watch how the cep is frozen for the winter on a video that shows the whole process of cooking.
