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How to properly freeze mushrooms for the winter
Frozen mushrooms will delight you with a delicate aroma and bright taste all year round. Knowing how to freeze mushrooms for the winter, you will always have on hand a healthy natural product without chemical additives. Learn all the intricacies of the process from this article.
How to freeze mushrooms correctly?
How to properly prepare mushrooms for freezing
You need to freeze clean and strong mushrooms. White mushrooms, mushrooms, aspen mushrooms, boletus boletus, boletus, chanterelles and champignons are ideal choices. They do not need to be soaked to remove the bitter milky juice. You also need to consider:
- it is better to freeze mushrooms with whole caps and legs;
- they need to be prepared for freezing immediately on the day of collection;
- after washing, the mushrooms must be dried so that a lot of ice does not form during freezing;
- plastic containers or plastic bags are suitable for freezing.
When frozen, mushrooms will retain a maximum of nutrients and vitamins. This method of harvesting them will not take much time and effort.
How to freeze mushrooms: basic methods
There are several popular ways to freeze:
- to prepare raw mushrooms, they need to be laid out on a tray at a short distance from each other and sent to the freezer for 10-12 hours. Then they need to be distributed in bags or containers for easy storage;
- you can prepare boiled mushrooms. In this case, after defrosting, you will not need to spend a lot of time preparing them. Boil the mushrooms for 30-40 minutes, then let them cool completely and pack the product in bags;
- chanterelles are advised to pre-soak and fry. They need to be soaked in salt water at the rate of 1 liter of water – 1 tbsp. l. salt. This will help rid the chanterelles of bitterness. It is better to fry them in vegetable oil without salt, all the liquid should boil away. After that, the mushrooms need to be cooled well and sent for storage in the freezer;
- freezing in broth is considered the original way. Mushrooms must first be boiled well, let them cool completely. Place a plastic bag in a small container, the edges of which should cover the walls of the container. Pour the broth with mushrooms into the bag and put in the freezer for 4-5 hours. When the liquid is completely frozen, carefully separate the bag from the container and send it back to the freezer. This freezing option is perfect for making mushroom soup.
Such frosts should be stored at a temperature not higher than –18 ° C for no more than one year. After thawing, the mushrooms must be cooked immediately; they cannot be left in the refrigerator for a long time.