Is it possible to freeze champignons in the freezer: fresh, raw, canned

Champignons are classified as mushrooms with high nutritional value. During hot processing, they lose some of the nutrients. Freezing fresh champignons in the freezer is the best option to preserve the composition and taste of the fruiting bodies.

Frozen mushrooms in a plastic bag

Is it possible to freeze champignon mushrooms

In the assortment of supermarkets there are both fresh and frozen champignons. This is one of the sought-after species that does not disappear from the shelves all year round.

Harvesting mushrooms is a seasonal event, most of the species bear fruit in the autumn. Mushrooms give a good harvest, the main task is to completely process them in a short time. Fruiting bodies are universal in use, they are salted, pickled, dried.

But any of these methods will not fully preserve the taste of a fresh crop. All species grown in the natural environment have a more pronounced smell and taste than greenhouse representatives. In order to prepare a dish from a quality product in winter, champignons can be frozen raw in the freezer.

All fruiting bodies (large, small) are used for harvesting. Depending on the size, the processing method before laying will differ. Young champignons with small caps can be frozen whole, larger ones can be cut into pieces.

To save time, a semi-finished product is made from fruiting bodies. The product will fully retain the taste and useful composition. You can use boiled fruiting bodies with or without broth. Fried will not differ in taste from freshly cooked. If you freeze fresh, boiled or fried champignons correctly, they will be suitable for use in food until the next harvest.

How to freeze fresh champignons at home

The main task of this method of processing is to preserve the integrity of the fruit bodies and their taste. In order to properly freeze champignons at home, follow a simple technology:

1. Before processing, mushrooms are sorted by size. Small ones will go to the bookmark whole, large specimens will have to be cut into pieces. Those damaged during transportation are not thrown away, they can be fried.
2. Mushrooms have poisonous counterparts among their family and look like a pale toadstool. If there is the slightest doubt about the edibility of the mushroom, it is thrown away.
3. When collecting, preference is given to young specimens, if overripe fruiting bodies get into the total mass, they are thrown away, because they are not suitable for processing.
4. Mushrooms completely spoiled by insects are also not used for harvesting.
5. To freeze the mushrooms, the remains of the forest litter are first removed, the lower part of the stem and the protective film are cut off from the cap.

Should mushrooms be washed before freezing?

The blank from the freezer is not washed before use, therefore only clean fruiting bodies are sent for storage.

Mushrooms wipe with a napkin and remove the film. The protective layer of the cap has a bitter taste, which disappears after heat treatment. If the main goal is to fry or boil the fruiting bodies, they are washed and processed with a film. Contaminated specimens with remnants of dry grass and leaves are also pre-washed.

After washing, the liquid is allowed to drain completely, the remnants are removed with a kitchen napkin.

Preparation in a whole form for freezing

How can you freeze fresh, raw champignons whole

For this method, small specimens are chosen. So that there is no doubt about the good quality of the fruiting body, a control cut of any mushroom is made. The pulp can be spoiled by insects even in young representatives. Particular attention is paid to the lamellar layer, ideally it should be light pink in color without black areas. If the quality is beyond doubt, you can freeze whole fresh champignons as follows:

1. The hat is separated from the stem, this method of harvesting will take up less space in the chamber, free space is used with maximum benefit.
2. Hats must be dry. The main task is to keep them whole.
3. The temperature is set as low as possible, the bottom of the freezer is covered with a film, on which the mushrooms are laid out in one layer so that they do not touch.

When the caps are frozen, they are carefully placed in a packing bag or container, hermetically sealed and immediately returned to the chamber. You can freeze any number of whole mushrooms in several stages. Fruit bodies without prior freezing are immediately packed in containers and sent to the freezer compartment of the refrigerator.

How to freeze raw champignons, diced

Processed fruit bodies are cut into cubes of about 2 cm. So that they do not take up much space, it is better to pack them in bags. Immediately after cutting, you can freeze the mushrooms in the freezer in batches. Distribute the raw workpiece in a thin layer on a tray or on a film-covered surface of the chamber.

When the parts become completely solid, they are packed in bags, the air is removed, tied well and returned back. This method will keep the mushroom cubes whole. They are well separated from each other, so you can take the required amount for cooking without defrosting the entire package.

If there is no time and space for preliminary preparation, the cubes of fruiting bodies are distributed in containers in portions for one-time use, hermetically sealed, air is released from the bags, tied and placed in the freezer.

How best to freeze champignons, cut into slices

At home, you can freeze fresh champignons, cut into plates. Thin parts are fragile but take up less space in a container or bag. This method of harvesting is longer. Fruit bodies are cut into plates and placed in a container. Freeze them as soon as possible at the lowest temperature. If the parts are not too thin, they are laid out in a thin layer on the surface, then distributed into packages.

Champignons, sliced

Freezing blanched champignons at home

According to reviews, freezing champignons after a short heat treatment is the best way to preserve the taste and integrity of a fresh product. You can blanch whole fruiting bodies or parts thereof. Short-term hot processing will make the champignons elastic. You can blanch the workpiece in any convenient way:

1. Sliced ​​fruit bodies in a colander are poured over with boiling water, left until the water drains.
2. You can use a sieve, holding mushroom plates over steam for 5 minutes.
3. If it is necessary to freeze whole mushrooms, they are dipped in boiling water for 2 minutes, then immediately placed in cold water.

Then the workpiece is laid out on a kitchen towel, the fabric will absorb some of the moisture, and wiped on top with a napkin. Mushrooms are packaged and immediately frozen.

How to freeze boiled champignons for the winter

You can freeze champignon mushrooms not only raw, but also boiled. This method will reduce the time in the future when using a semi-finished product. In addition, boiled fruit bodies keep their shape well in the freezer.

Preparation:

1. Fruit bodies are cut into pieces of medium size.
2. Placed in a container for cooking.
3. Pour in water so that the liquid covers the workpiece.
4. After boiling, keep on fire for 20-25 minutes.

The finished product is discarded in a colander, then the remaining moisture is removed with a cloth. Completely cooled mushrooms are laid out in packing bags and placed in the freezer.

How to freeze fried champignons

Mushrooms are cut into small pieces, washed and remove excess moisture. Fry in a hot frying pan with a little oil until the product is ready.

To remove excess oil, mushrooms are laid out on a napkin. The workpiece must be completely cool. It is laid out in containers, it can be tightly compacted, the presentation will not deteriorate. Freeze immediately after packaging. This processing method is longer, but the most compact in terms of storage.

How to freeze champignons for the winter with broth

To freeze the semi-finished product along with the broth, rigid containers and cling film are needed. Packing bags are not suitable for this purpose.

Preparation:

1. The mushrooms are cut into small pieces.
2. They put it in a saucepan.
3. Water should lightly cover the surface.
4. After boiling water, cook for 30 minutes.
5. Place cling film in the containers to cover the edges.

When the broth with mushrooms has cooled down, spread the fruiting bodies in a container, add the broth. Cover and put in the freezer. The blank at low temperature will take the form of a container, it will be convenient to remove it by pulling the edges of the film.

How to freeze stuffed champignons

All recipes for stuffed champignons are suitable for freezing. Semi-finished products and finished products are stored at low temperatures. Spread on the bottom of the freezer caps down in one layer. When the base and filling are completely frozen, the product is quickly packaged in convenient forms and returned back.

Stuffed mushrooms before freezing

Is it possible to freeze canned champignons

On sale, pickled champignons are found in containers of different weights. Basically, these are small glass or tin cans. Their contents are completely gone for the dish. There are quite large volumes – up to 3 kg.

It is difficult to use this amount at once at home. It is also impossible to leave the product in an open container. In contact with oxygen, the material of the can oxidizes, mushrooms become moldy during long-term storage in the refrigerator. The best way is to freeze. The product without marinade is laid out in convenient containers and placed in the freezer.

How to freeze champignon caviar in the freezer

Caviar is made according to any recipe, in the process the products will undergo hot processing. Salt and spices are not used to prepare the semi-finished product. The finished mass is laid out in bags and placed in the freezer. All flavoring additives are administered immediately before use.

What can be cooked from frozen champignons

The blank from the refrigerator goes to all dishes, the recipe of which includes mushrooms. Soup is prepared from raw fruiting bodies, they are stewed with meat and vegetables. Fried before serving, combine with browned onions. Caviar is suitable for sandwiches or as a filling for pies, pies. Stuffed champignons are warmed up and served to the table.

How long do frozen mushrooms last in the freezer?

If the champignon freezing technology is not violated, the packages are hermetically sealed, and the temperature in the chamber is not higher than -18 ⁰C, the product has a long shelf life. Raw, blanched and boiled fruiting bodies are suitable within twelve months. Fried, stuffed, caviar – 5-6 months.

How to properly defrost mushrooms

One day before use:

• the package from the camera is moved to the shelf of the refrigerator;
• leave for several hours so that the mushrooms gradually thaw;
• then they are transferred together with the packaging bag into a container, left at room temperature;

Mushrooms do not defrost in water. It is necessary to use the entire volume of the workpiece, since the product cannot be re-frozen.

Why champignons turned black after freezing and what to do

The blank may lose its presentation for several reasons:

• raw materials of poor quality;
• insufficient processing from debris and foliage;
• inappropriate storage temperature;
• violation of the tightness of the packaging during storage;
• secondary freezing of the product.

If there is no unpleasant odor and mucus on the surface, and not all mushrooms have turned black, they can be sorted out, boiled and used. If the quality of a product is questionable, it is thrown away.

Conclusion

You can freeze fresh champignons in the freezer whole, cubes or plates. Boiled, blanched and fried mushrooms are used for harvesting. The semi-finished product retains its taste and energy value for a long time. The technology is simple and does not require much time.