Frozen mushroom recipes: how to cook and what to cook

Ryzhiki is a miracle of forests, they can be consumed in any form: fried, boiled, stewed, and even raw, if, of course, you managed to find very young mushrooms. But recently, with the introduction of modern freezers and the constant lack of time among housewives, frozen mushrooms have become popular. Moreover, cooking frozen mushrooms is no more difficult than freshly picked ones. And for the preparation of some dishes, there is even no need for additional defrosting of mushrooms.

How to prepare frozen mushrooms for cooking

Despite the fact that saffron mushrooms belong to agaric mushrooms, mushroom pickers have long distinguished them in a special way, putting them on the same level as porcini and milk mushrooms. Not only do they have an unusual taste and unique aroma, their use does not affect the digestive system at all, like other mushrooms.

So, if other agaric mushrooms are recommended to be boiled before freezing, then mushrooms can be frozen raw. This will greatly save the time of their harvesting for the winter, if large batches of mushrooms were harvested in the forest. On the other hand, boiled frozen mushrooms take up much less space in the freezer than fresh ones.

But the choice of method and time for preparing a mushroom dish depends on whether the mushrooms were cooked before freezing or not.

If the mushrooms were boiled before freezing, then they do not need any additional processing. It is enough just to defrost them at room temperature. And for frying or using mushrooms for soups, there is no need to even defrost mushrooms on purpose.

If the mushrooms were frozen fresh, then for frying and cooking you can also do without prior defrosting. Only the cooking time of the dish is slightly increased. But in order to prepare a salad or main dishes such as meatballs, dumplings or pie fillings from frozen mushrooms, you will first need to defrost the mushrooms. And then boil or fry them, depending on the requirements of the recipe.

The fact is that during defrosting, too much excess liquid is released, which can be used if ready-made boiled mushrooms are used. But it is better to drain the liquid from defrosting raw mushrooms. After a little drying of the thawed mushrooms in a colander, the mushrooms are ready for further cooking.

What can be cooked from frozen mushrooms

If the hostess encounters mushrooms for the first time, then she will definitely have a question about what can be prepared from frozen mushrooms. The answer to this question is surprisingly simple: almost anything, by analogy with porcini mushrooms. That is, any recipe that uses porcini mushrooms or champignons is also suitable for mushrooms.

Ryzhik fried with onions

You need:

• 500 g raw frozen mushrooms;
• 2 onion heads;
• 2-3 tbsp. l vegetable oil;
• salt and black pepper to taste.

 Manufacture:

1. Pour oil into a frying pan and heat it for a few minutes.
2. Ryzhiki, without defrosting, spread on a preheated pan.
3. The fire is reduced, covered with a lid and heated until the mushrooms are completely defrosted.
4. Then the lid is removed, the fire is increased and the mushrooms are fried for about 15 minutes, until all the moisture is gone.
5. Peel the onion, chop it into small pieces, add to the fried mushrooms.
6. Salt and pepper are added to taste and kept on fire for another 8-10 minutes.

Ryzhik baked in the oven with sour cream

You need:

• 500 g frozen mushroom caps;
• 3 the tomato;
• 1 Art. l flour;
• 200 ml 20% sour cream;
• 180 g hard cheese;
• 3 cloves of garlic;
• 40-50 g of fresh herbs;
• vegetable oil, salt, pepper – as needed.

Manufacture:

1. The mushrooms are thawed, their caps are cut off if the mushrooms were frozen whole.
2. Sprinkle the caps with pepper and salt, leave for 10-15 minutes.
3. Meanwhile, the garlic is passed through a crusher, mixed with flour and sour cream.
4. Lubricate the baking dish with oil, carefully lay out the mushroom caps in it.
5. Tomatoes are cut into circles.
6. Mushrooms are poured with a sour cream-garlic mixture, then tomato circles are laid out on top, sprinkled with grated cheese and chopped herbs.
7. At a temperature of + 180 ° C, place in the oven and bake until the top layer is browned.

Rice soup

You need:

• 500 g frozen mushrooms;
• 4-5 potato;
• 1,5 L of water;
• 2 pickled cucumber;
• 1 bulb;
• 2-3 tbsp. l. tomato paste;
• vegetable oil for frying;
• salt and pepper – to taste.

Manufacture:

1. The potatoes are peeled, cut into small slices and, filled with water, put on fire.
2. At the same time put the mushrooms to defrost.
3. In a heated frying pan with oil, fry the onion, cut into small half rings.
4. Add cucumbers, grated on a coarse grater.
5. After that, thawed mushrooms are laid out in the same pan and fried for another 7-8 minutes.
6. Add tomato paste and 3-4 tbsp. l. water in which potatoes are boiled.
7. After the potatoes in the soup are ready, add the contents of the pan, pepper and salt to the pan.
8. Cooking is continued for about a quarter of an hour, the fire is turned off and the soup is allowed to brew for some time.

Salad with mushrooms and squid

You need:

• 500 g of frozen mushrooms;
• 100 g of processed cheese;
• 500 g squid;
• 200 g of shelled walnuts;
• on 2 Art. l sour cream and mayonnaise;
• a few cloves of garlic.

Manufacture:

1. Ryzhiki defrost. If fresh mushrooms were frozen, then they must be boiled in salted water for 10 minutes.
2. Squids are cleaned of all unnecessary details, rinsed in cool water and thrown into boiling salt water for literally 30 seconds.
3. Both mushrooms and squids are cooled, then chopped into thin slices of a convenient size, usually straws, and mixed in a deep bowl.
4. Peeled nuts and garlic are crushed with a sharp knife.
5. Processed cheese is rubbed on a coarse grater, mixed with nuts, garlic and mayonnaise.
6. The resulting mixture is seasoned with mushroom and squid salad.
7. If desired, add chopped greens (dill, parsley) and sour cream.

Ginger julienne

You need:

• 500 g of frozen mushrooms;
• 200 g parmesan cheese;
• Xnumx cream;
• about 100 ml sour cream:
• salt, spices – to taste and desire.

Manufacture:

1. Mushrooms are thawed and cut into thin slices.
2. Stew over low heat under a lid until all the moisture has evaporated.
3. Add oil and fry for another 10-12 minutes.
   Attention! At this stage, if desired, you can also add finely chopped and fried onions.
4. Distribute the fried mushrooms in cocotte bowls or simply in small baking dishes.
5. Pour cream, leaving a little free space on top, add spices to taste and mix.
6. Top with a little sour cream and sprinkle with finely grated cheese.
7. Bake in the oven at + 180 ° C until an attractive golden crust is formed.

Useful Tips

In order for dishes from frozen mushrooms to please with their taste and aroma, you should heed the advice of experienced chefs:

1. Heat treatment should not be abused in the manufacture of mushrooms. Fresh frozen mushrooms are fried for about 15-20 minutes. For boiled mushrooms, 8-10 minutes is enough.
2. Ryzhiki have their own individual, distinct aroma and taste, therefore, in dishes with them, spices are usually either not used at all, or they are used to a minimum.
3. When defrosting raw mushrooms, they are left in a colander to drain the liquid, then washed in water and squeezed lightly.

Conclusion

Cooking frozen mushrooms is not only easy, but quick and convenient. In addition, in properly preserved mushrooms, the whole palette of aromas and the benefits of fresh forest mushrooms remain.