How long to cook frozen mushrooms?

Frozen mushrooms should be cooked for 15-20 minutes over low heat under a lid, after defrosting. This applies to any frozen mushrooms: honey agarics, chanterelles, champignons, etc.

How to cook frozen mushrooms

You will need – frozen mushrooms, water, salt

1. Shake the mushrooms a little in the bag, defrost in the refrigerator (slowly), at room temperature (quickly), placing the bag with frozen mushrooms in warm water (quickly) or in the microwave (very quickly).

2. Boil water (a glass of water in a glass of frozen mushrooms), salt – a spoonful of salt in a large saucepan.

3. Frozen mushrooms, chanterelles and champignons can be whole, so they should be cut and washed. The forest mushrooms are usually pre-cut; simply put them in the water.

4. Cook mushrooms, chanterelles or mushrooms for 15 minutes.

5. Cook frozen mushrooms for 25 minutes.

6. Cook the mushrooms frozen on their own without preliminary cooking for 30 minutes.

How to freeze mushrooms (simple recipe)

Only fresh, healthy mushrooms are suitable for freezing. Cut fresh mushrooms into slices, boil for 5 minutes. Let the water drain, dry for 10-20 minutes, put in plastic bags in even layers, put in a freezer with a temperature of -18 degrees. Your frozen mushrooms in a day are definitely ready.

Frozen porcini mushroom cream soup

Products

Frozen porcini mushrooms – half a kilo

Potatoes – 3 small

Perlovka – half a glass

Onions – 1 head

Carrots – 1 small

Parsley – half a bunch

Ground black pepper – 1 teaspoon

Salt – 1 tablespoon

How to make frozen porcini mushroom soup

1. Pour half a glass of pearl barley into a sieve and rinse.

2. Soak the pearl barley in cold water for 3-4 hours.

3. Pour 2 liters of water into a saucepan, put on fire.

4. Put the frozen porcini mushrooms in a saucepan without defrosting.

5. Pour the swollen barley into a saucepan.

6. Peel the onions and chop finely.

7. Peel the carrots, cut off the rhizome, grate on a coarse grater.

8. Preheat a skillet over medium heat for 1 minute, add oil.

9. Put the onion in a frying pan, fry it for 5 minutes.

10. Put the carrots in a skillet, fry for another 5 minutes.

11. Peel and cut the potatoes into 1,5 cm cubes.

12. Place the potatoes in a saucepan.

13. After 15 minutes, put the fried onions and carrots in a saucepan.

14. Season the soup with salt and pepper.

15. Wash the parsley, dry and chop finely.

16. Cook the soup for 5 minutes, then leave for half an hour.

Serve frozen porcini mushroom soup sprinkled with parsley.

Cooking frozen mushroom soup

Products for making frozen mushroom soup

Frozen mushrooms – 1 pack (honey agarics)

Potatoes – 2 large or 3 medium potatoes

Carrots – 1 not large

Onion – 1 head

Vegetable oil – 2 tablespoons

Salt, pepper – to taste

Frozen mushroom soup recipe

1. Defrost frozen mushrooms, rinse well under cold water.

2. Put the washed mushrooms in a saucepan, cover with cold water and put on fire.

3. Cook the mushrooms over low heat under the lid, regularly skimming off the foam.

4. Chop the onion, grate the carrots on a coarse grater, put on a hot frying pan and fry for 5-7 minutes.

5. Rinse the potatoes, peel, cut into 1 centimeter cubes, add to the pan to the mushrooms.

6. Then add fried onions and carrots to the soup.

7. Boil the soup with frozen mushrooms for 15 minutes, leave for another 15 minutes. Serve with green onions and soft bread.