Freezing mushrooms for the winter: delicious recipes with photos

Ryzhik ordinary is one of the most popular agaric mushrooms in the national cuisine. Forms mycorrhiza with coniferous trees, grows in groups, gives a large harvest. Harvesting is an exciting, but at the same time troublesome business; brought mushrooms must be quickly processed so that they do not lose their nutritional value. Freeze mushrooms for the winter, pickle or pickle – the choice of method depends on gastronomic preferences, but the first option is the fastest and most productive. After freezing, the fruiting bodies will completely retain their chemical composition.

Is it possible to freeze mushrooms for the winter

The productivity of camelinas is very high, the main peak of fruiting occurs in the middle of summer, lasts within 2-3 weeks, depending on precipitation. Therefore, the goal of the mushroom picker is to collect and bring as many specimens as possible, there is practically no time left for long-term processing, fruiting bodies cannot be stored. Freezing mushrooms at home is the best option for harvesting. This method saves time, is not labor-intensive, with minimal material costs, and, most importantly, the product retains its nutritional value.

Young specimens and more mature ones are suitable for this purpose; after defrosting, the fruiting bodies completely retain their taste, do not differ from those just picked, they can be used in any culinary recipe.

Is it possible to freeze mushrooms raw

If the volume of the freezer is large, freezing mushrooms raw for the winter will be the fastest and most cost-effective way of processing. Subject to the freezing technology, the product will be usable until the next season. Preparatory work does not require much time and special culinary skills. Raw mushrooms after removal can be used for salting or pickling, include fresh in recipes.

Is it possible to freeze salted mushrooms mushrooms

Processing by freezing salted mushrooms is no less popular, but it will take more time. After withdrawal, the product is ready for use. The method of freezing fruit salted bodies in large quantities is possible if space in the freezer allows. Mushrooms completely retain their volume and mass; it is difficult to call a bookmark for freezing for the winter compact.

Is it possible to freeze fried mushrooms

The technology of freezing fried mushrooms is longer. The recipe provides for pre-soaking and heat treatment. But the time spent is fully justified. The fried product is stored for a long time, does not lose its aroma and taste, after defrosting it is ready for use.

How to prepare mushrooms for freezing

The brought crop is scattered on a flat surface for sorting. Fruiting bodies are selected by size. The result of freezing raw mushrooms will be more productive if you use small and medium-sized specimens. Fruit bodies will remain intact and will lie more compactly in the freezer. Large mushrooms are best fried. After sorting, the raw materials are processed:

1. The lower part of the leg is cleaned of fragments of mycelium and soil.
2. Cut off about 2 cm.
3. The entire leg is not processed, only damaged areas are removed.
4. The protective film is removed from the cap; in young specimens it can be left.
5. The product is soaked in water with the addition of citric acid and salt for several minutes so that the earth and sand remaining during cleaning settle, and insects and their larvae leave the fruiting body.
6. Remove from water and rinse with a brush or sponge.
7. Wash again thoroughly under running water.
8. Lay out on a towel to dry.

Mushrooms are ready, further processing of mushrooms is carried out according to the selected recipe for harvesting for the winter, then a freezing bookmark is required.

How to cook mushrooms for freezing

Freezing boiled mushrooms is often practiced. This method has a lot of advantages. After heat treatment, the fruit body loses most of the water, becomes elastic and compact, takes up less space, and retains its shape well. Using a semi-finished product will save time for cooking. Boiled and frozen mushrooms can be used as a filling for baking, they can be fried or stewed with potatoes.

 Boiling sequence:

1. The prepared raw materials are placed in a bulk pot, preferably enameled.
2. Pour in water so that it completely covers the fruiting bodies, add salt to taste, if desired, throw a bay leaf.
3. Cover with a lid, put on fire.
4. As it boils, foam appears on the surface, it is removed, the mass is mixed.
5. When the product is ready, the water is drained.

They take out the mushrooms with a slotted spoon and place the water in a colander to drain. After cooking, the raw materials are laid out on a clean napkin so that it cools down and the moisture evaporates.

How much to cook mushrooms for freezing

Cook mushrooms in salted water. So that they do not lose their taste and do not lose their useful properties during long-term cooking, the time is determined by the volume of raw materials. Pour 5 liters of water into the product, boil for 15-20 minutes. If the mass is larger, the time is increased by 10 minutes (no more than 30 minutes). A specific mushroom aroma becomes a signal of the readiness of the product, the finished raw material completely settles to the bottom of the container.

How to freeze saffron mushrooms for the winter

The freezing method depends on the recipe, the laying process itself is the same, the preliminary processing differs. If the freezing technology is observed, mushrooms retain their nutritional value in any form.

How to freeze boiled mushrooms for the winter

Whole specimens (young and medium-sized) can be boiled for freezing. It is better to cut fruit bodies with a thick stem and a large cap into small pieces before boiling so that the whole mass is approximately the same size. Such raw materials will go into the freezer container more, and the packaging will take up less space. Freezing technology for boiled blanks:

• after cooking, the mushrooms are washed;
• laid out on a tray or napkin to evaporate water;
• when the raw material is completely dry and cool, it is packed in bags or plastic containers, compacted so that more semi-finished product enters, boiled mushrooms are not brittle;
• set the thermostat of the freezer to maximum power;
• stack or place packages.

Freezing salted mushrooms

Frozen mushrooms according to this recipe will decorate any table. The technology is fast, labor-intensive and does not require preliminary boiling. The method of freezing salted mushrooms completely eliminates the presence of moisture. After processing, the mushrooms are not washed, wiped with a damp, clean cloth. If the fruiting bodies are too dirty, they are thoroughly dried after washing.

It is better to use young specimens, if large ones are to be salted, they are cut and immediately sprinkled with salt. In mushrooms, milky juice appears at the cut site, if the workpiece is left unprocessed for a long time, the slices will turn green and the finished product will look unattractive after freezing.

Recipe for salting mushrooms for freezing:

1. Take an enameled container or a plastic bulk container.
2. The raw materials are laid in layers, each is sprinkled with salt (1 kg / 1 tablespoon), garlic, bay leaf and pepper are added.
3. Put oppression on top, cover with a lid, put in the refrigerator.

Keep in the refrigerator for 24 hours, then pack in bags in small portions. Placed in the freezer. The mass of one package should correspond to a single serving. There is no re-freezing process.

Freezing raw mushrooms

Freezing raw mushrooms is carried out in two stages. The prepared raw materials are laid out on a tray in a thin layer, placed in a freezer for 7-8 hours for pre-freezing. You can do without a tray by covering the bottom of the chamber with plastic wrap and spreading the workpiece on it. After the time has elapsed, the fruiting bodies should become completely solid. Mushrooms are packed in a package and placed in a freezer. The preliminary freezing step will preserve the shape of a brittle raw camelina.

Freezing fried mushrooms

The method of freezing a fried mushroom semi-finished product will take longer, but it is the most compact. After hot processing, the moisture from the fruiting bodies will evaporate, the volume of raw materials will decrease by 1/3. When laying for freezing, fried mushrooms will fit tightly into the bag and take up less space.

Product preparation process:

1. The washed raw materials do not need to be dried, they are immediately cut, you can use large specimens that are not suitable for another type of freezing.
2. Put in a deep frying pan, cover with a lid.
3. In the process of heating, the fruiting bodies will give juice, it will completely cover the mushrooms.
4. After the liquid boils, the lid is opened, the mass is mixed.
5. When the moisture has completely evaporated, add sunflower, olive or butter and finely chopped onions.
6. Roast until done.

Then the product is allowed to cool, packaged and placed in a freezer.

How to defrost mushrooms

When packing mushrooms for freezing, fill bags for single use. After being removed from the chamber, the mushrooms are not subjected to a second procedure, especially fresh ones. Defrost gradually in storage packaging. The day before use, the container is moved from the freezer department to the refrigerator shelf. 3 hours before cooking, the mushrooms are taken out, during which time they will completely thaw.

Shelf life of frozen mushrooms

Subject to the processing technology, laying and the lowest possible temperature conditions, the semi-finished product in hermetically sealed packaging is stored for quite a long time. The timing depends on the freezing recipe:

So that the preparation does not lose its taste and does not acquire an additional smell, it is not recommended to place packaging containers near meat, especially fish products.

Conclusion

You can freeze mushrooms for the winter according to several recipes (fried, boiled, raw or salted). Mushrooms processed by any of these methods retain their beneficial properties, taste and aroma for a long time. The cold processing process does not require special skills and material costs, and also saves time for cooking in the future.