Recipes for cooking porcini mushrooms. How to freeze mushrooms for the winter - rules you need to know How long do you need to boil mushrooms before freezing

21.12.2021Heading: Solution

Mushrooms in dishes are mainly observed in summer and autumn - everything is explained by the season. But there are ways to preserve the product and all useful trace elements for a long time - it is to freeze them. Next, the features of how to freeze raw mushrooms or already cooked will be considered in detail.

The best way to preserve the nutrients and value of a product is to freeze it. Unlike other blanks, mushrooms will not lose their shape, color, texture, vitamins and trace elements in the composition. The method also has a positive effect on the mood of the hostess - for harvesting, it is enough just to clean the hats, if the type of mushroom requires it, and place it in a container.

Freezing advantages and disadvantages

Often, professional chefs use frozen mushrooms, as they know all the benefits of harvesting. Positive factors include the following:

A minimum of time to prepare the product - as already described above, the mushrooms are simply cleaned of contaminants and placed in the freezer. You can pre-boil or stew the workpiece, then after defrosting it will take less time to cook the dish.
Freezing is a sure way to preserve all the benefits of the product.
It is allowed to store the frozen workpiece for up to a year - then it is better to get rid of the product, since, after defrosting, it will lose its texture.
After defrosting, raw mushrooms can be cooked immediately - they do not have to be soaked for faster cooking.
Mushroom taste will be preserved during freezing, both in the raw product and in the finished semi-finished product.
The thawed product can later be salted or pickled.

The disadvantage lies in the peculiarities of storing the product in a frozen form. It is important to observe the temperature regime here, since deviations from the norm will lead to loss of appearance and taste.

Mushrooms suitable for freezing

chanterelles;
honey mushrooms;
boletus;
Champignon;
boletus.

If they are not there, then you can take the second most popular varieties, which almost retain their taste characteristics:

waves;
russula;
boletus;
mushrooms;
oyster mushrooms.

To a greater extent, attention should not be paid to the variety and taste, but to follow the rules of freezing and subsequent storage.

How to choose and prepare mushrooms

The following factors should be included in the rules for choosing and preparing a product for freezing:

it is better to pick mushrooms in the forest, but if this is not possible, they buy a fresh product in a supermarket;
often in the store you can buy fresh oyster mushrooms and champignons - when choosing, they pay attention to the absence of painful points (these are traces of worms), the product should not be withered;
mushrooms are cleaned before freezing - they remove all debris and the top film from the hat (if it is required), then the whole mass is washed under running water;
after washing, give time to dry the workpiece on a towel - it is not recommended to freeze the product with water;
if there is a desire to freeze already cooked mushrooms, it is necessary to subject them to heat treatment within a day after collection.

These are the basic steps in preparing a product for freezing. It is important to remove all wormy specimens, for which large ones are cut into several pieces.

Freezing utensils

If there are no containers, you can use bags (special vacuum, for freezing, or simple) - they also remove, if possible, all the air from them. It should be understood that when stored in bags, the product may lose shape. Storage will not affect the appearance if the workpiece is crushed.

If freezing will take place in bags, it is better to spread the product on a tray beforehand and place it in the freezer. After the mushrooms are frozen, you can put them in a bag - this way you can freeze the mushrooms without losing their appearance and shape.

Refrigerator preparation

Freeze the product in the freezer, which is previously cleared of ice on the walls and door. If storage takes place in a container, it is enough to place it in a horizontal position in the chamber on any shelf. If packaged in bags, they are placed on a separate shelf, laying out the workpiece in one layer.

Freezing methods at home

Mushrooms can be frozen fresh, boiled and even with broth. The type of product in the future will partially determine the method of their preparation, therefore, before making a decision, you should choose the most correct one.

raw mushrooms

Among the frozen ones in the supermarket, you can only find raw semi-finished products. It is easy to make such a blank at home, following the following sequence of actions:

Prepare the product for freezing.
Spread on a tray in a single layer and place in the freezer. If a container is used, pack the workpiece tightly and put it in the freezer as well.
Set the freezer to the lowest temperature for 12 hours of freezing.
After that, the temperature is reduced to the set value and everything is distributed into bags.

Salty

It is possible to freeze salted mushrooms, which is often chosen to save an open can of the product. To do this, you need to perform the following steps:

Drain the contents of the jar into a colander.
Rinse under running water while removing peppercorns, if present, and other additives.
Dry in the standard way - laying them out on a towel.
The dried product must be frozen by any of the above methods.

Boiled

boiled mushrooms after defrosting are faster to cook, so housewives prefer to pre-prepare. It is also recommended to use the presented actions in the case when the appearance of the product is somewhat spoiled - there are breaks in the caps or damage received during cleaning.

To properly freeze the boiled product, it is recommended to do the following:

Put a pot on fire at the rate of 5 liters of water per 1 kilogram of product. Water can be salted, or discarded, depending on taste preferences.
The workpiece can be put into the water in advance, without waiting for the water to boil.
Boiling the mushrooms until fully cooked, the housewives are faced with the dryness of the product in the finished dish. It is enough to boil for 5-10 minutes.
Next, take out all the mushrooms with a slotted spoon and let them dry.

You can freeze without pre-drying, but then it is better to use containers for this.
Blanched
Frozen blanched blanks are great for further soup preparation. They will retain their shape, color, taste and useful microelements; with the help of pre-treatment, it is possible to completely clean the mushrooms from dirt.
To freeze pre-blanched blanks, you will need to do the following:
Prepare a pot of water with the required amount.
Wait until it boils, pour the prepared product into the water and wait for it to boil again.
Then boil for 2 minutes.
Turn off the heat and drain the contents of the pot into a colander.
Wait until the water is completely drained and put the workpiece in containers for freezing and storage.

Mushrooms can be blanched whole or chopped. Water can be slightly salted, but not overdone, so that during the subsequent preparation of the dish the product does not turn out to be oversalted.
Stewed
It is preferable to eat stews immediately, but some housewives prefer to prepare healthy bags for the winter in order to reduce the cooking time of the main dish. It is required to stew in compliance with the basic recommendations that will help preserve the original appearance and taste of the product:
The workpiece is cleaned of dirt and soaked in a solution of citric acid - a teaspoon of citric acid in powder form is added to a liter of water. Keep the product in the solution for no more than 7 minutes.
At this time, the pan is heated, where you should pour a little vegetable oil.
Put the workpiece in a preheated pan and simmer for 4-5 minutes, stirring constantly. You can add onion for better taste. with a bow in open form simmer for 2-3 minutes.
Next, cover the pan with a lid and simmer for 20 minutes, salt and pepper the mushrooms.
After the time has elapsed, the fire is turned off and left to infuse and cool completely.

If mushrooms are planned to be used for cooking various dishes, it is recommended to drain the oil and the resulting juice. Otherwise, freeze as received and use the blank for sauces.
fried
It turns out an excellent preparation of fried mushrooms, but they are not cooked in a pan so that they do not dry out during subsequent heat treatment. For frying, they are crushed - it is better to do this in thin layers. It is required to pour a little oil into the pan and heat it, place several pieces of mushrooms in one layer on the surface of the dish.
It is enough to fry thin and small layers for 4-5 minutes, larger ones - up to 10 minutes. Then everything is cooled and placed in containers for freezing.
Mushrooms with broth
Here they use the broth from cooking the product. For freezing, containers are used in which packages are placed in such a way that the edges will cover the sides of the containers used. Mushrooms are poured into them along with the broth.
The workpiece is removed in the freezer until frozen. Then the package is taken out and stored without a container throughout the winter. Use frozen semi-finished products with broth for making soup.

What temperature is needed to freeze
Storing mushrooms in the freezer involves temperature control at -18 degrees. This is the only way to fully preserve the appearance of the product and its useful properties.

Terms and rules of storage of the frozen product
To prevent mushrooms from losing their original appearance and texture, it is recommended to follow the following storage guidelines:
the shelf life is not limited, but mushrooms should not be kept in the freezer for more than a year - they lose their taste;
should be stored separately from meat products and semi-finished products - if this is not possible, then the mushrooms are tightly wrapped in a bag;
frozen bags should not be thawed and then re-frozen - this will lead to a loss of texture, the product will become slimy and tasteless.

It is required to store in a working freezer, which will keep a constant temperature of -18 * -19 degrees.
How to defrost mushrooms
To defrost the product without losing its taste, the following recommendations must be observed:
it is better to defrost in the refrigerator;
from the freezer, the workpiece is transferred to the refrigerator for the night, having previously laid it in a container or plate;
you can, without defrosting the workpiece, add it to a pot of soup or to a frying pan;
do not use a cup of water for defrosting - this will lead to excessive moisture ingress, which will cause the taste to be lost;
you can place the used workpiece package in water for defrosting, but only so that moisture does not get inside.

Freezing and storing mushrooms is not difficult if you follow all the rules and recommendations. It is important to determine exactly the method of preliminary preparation, which is influenced, first of all, by the type of product and the options for subsequent preparation.

White mushroom, which is also called boletus, is not in vain considered “royal”. In addition to a pronounced taste, it is useful for its high content of vitamins A, D, E1 and C and riboflavin, for which women especially appreciate the product, because this substance is the key to the beauty of nails, hair and skin.

Harvesting porcini mushrooms lasts until late autumn, but you can save them for the winter. Freezing is a convenient way, because unlike pickled, salted or dried mushrooms, they are preserved in the form in which they can be added to any dish. Everything you need to know about freezing mushrooms can be found here.

How to freeze white mushrooms

Freezing is one of the easiest and most convenient ways to preserve forest gifts for the winter, but each product dictates its own harvesting rules. How much to cook porcini mushroom before freezing, whether it is necessary to soak fresh porcini mushroom before cooking, or not - we will understand this.

Ingredients

Servings: - + 15

White mushrooms 2 kg
water 1.5 l
salt 20 g

per serving

Calories: 25 kcal

Proteins: 3.2 g

Fats: 0.7 g

Carbohydrates: 1.6 g

40 min. Video recipe Print

Sort out the mushrooms very carefully, especially if you did not buy them, but collected them yourself. Remove rotten fruits. For specimens with small damaged areas, carefully cut out these places. In large, “old” mushrooms, you need to clean the legs by removing a thin layer of skin from them.

Wash mushrooms thoroughly. You can soak them in cold water for an hour. But it makes sense to do this only if there is a lot of dirt on the fruits - after getting wet, it will be better washed off. And so in this variety there is no milky juice, which can give bitterness, so it is not necessary to soak the porcini mushroom. And for fresh freezing, it is even contraindicated so that the fruits are not saturated with moisture.

If the mushrooms are large, cut them into small pieces. Do not forget that during the cooking process they will decrease significantly in size, so do not chop finely.

Transfer the mushrooms to a saucepan, add salt, cover with water and put on fire. Bring to a boil and reduce flame to low.

If a foam forms, remove it and cook mushrooms for 35-40 minutes.

Throw the mushrooms in a colander and leave in it for a while so that all the water drains from them.

Now spread the boiled fruits in a single layer on a paper towel to remove any remaining moisture. Then spread them in small portions in bags or plastic containers and send them to the freezer.

Advice: you can boil mushrooms for freezing in a slow cooker. To do this, transfer the prepared fruits to the bowl, fill with water, close the appliance and cook for 40 minutes in the “Baking” mode.

Mushrooms frozen in this way save housewives time in the future, because any processing after defrosting takes no more than 5 minutes.

But there is another option - just boil mushrooms a little before freezing. To do this, you need to boil salted water, lower the fruits into it, wait for it to boil again, and cook for 10 minutes.

This raises the question of how much to cook frozen porcini mushrooms, for example, for soup. If before freezing you cooked them until fully cooked, then you need to send the fruits to the soup or fry (depending on what recipe you are making the dish) 5 minutes before you remove them from the stove.

If you only boiled mushrooms a little, then after defrosting they will need to be cooked for half an hour. But in both cases, frozen porcini mushrooms cannot be sent to the dish. It needs to be defrosted. And in no case by soaking in water. Do this either in the microwave in the “Defrost” mode, or transfer the fruits from the freezer to the refrigerator in advance.

Important: try not to freeze porcini mushrooms several times. This spoils both their taste and texture. And it is impossible to store defrosted fruits at a positive temperature for a long time, you need to cook them right away. Otherwise, they will become a favorable environment for the reproduction of dangerous microorganisms.

Freezing mushrooms is a quick and convenient way to harvest them for the winter: no jars, no additional ingredients, no long-term drying is needed. Follow simple rules, and take note that it is better to divide the mushrooms into small portions when freezing, so that when used in cooking, they all go to work.

Rich winter stocks to you!

For winter supplies, mushrooms are boiled, dried and preserved, but what about freezing? Which mushrooms can be exposed to it, and which categorically oppose it? Preparation of mushrooms for freezing takes place in September, immediately after harvest, so if you want to please yourself in winter delicious pies then you need to know some rules.

Ingredients

Servings: - + 10

fresh mushrooms 1 kg
carrot 1 PC.
onion 1 PC.
pepper mix to taste
Bay leaf 5 pieces.
Carnation 5 g

per serving

Calories: 26 kcal

Proteins: 3.2 g

Fats: 0.7 g

Carbohydrates: 1.6 g

60 min. Video recipe Print

Prepare the mushrooms for processing: rinse them thoroughly, remove the top skin from the umbrellas.

Randomly cut them, throw them into a saucepan and fill with water so that it covers the whole mass a little. In the process of cooking, mushrooms themselves release a lot of juice, consider this fact.

We put on a slow fire.

In the future broth, add peeled, chopped carrots and onions. Cut the vegetables so that they are easy to separate from the mushrooms after cooking.

Add a mixture of peppers. There is no need to salt the broth, as in the future the mushrooms will be used to prepare other dishes. A salty dish is hard to fix.

Bring the mixture to a boil and simmer for another 5 minutes over low heat. If foam appears, be sure to remove it with a spoon or slotted spoon.

Drain the broth, put the mushrooms in a colander to drain excess water, and then dry them a little.

Before packing the mushrooms in the refrigerator, pat them thoroughly with a paper towel to remove excess moisture, and then they will become watery and rubbery.

We put the mushrooms in a bag, remove excess air and carefully tie. We send the mass to the freezer on a flat surface.

Preliminary actions

Mushrooms are best bought from trusted people or collected by yourself if you are confident in your knowledge. You can freeze, as well as dry, any mushrooms: champignons, mushrooms, pigs, morels, boletus, boletus, mossiness mushrooms, oily mushrooms, chanterelles, volnushki, milk mushrooms and oyster mushrooms.

For further freezing, you should choose whole, beautiful mushrooms. Mushrooms that have lost their presentation are best pre-processed, boiled with spices.

Important: mushrooms absorb moisture very quickly, so there is a danger of getting "rubber" and watery food. To avoid this, rinsing is best done quickly and then dried with a paper towel.

Freezing boiled mushrooms

In order for the product not to lose its taste, it must be able to freeze it correctly. For pre-cooking, mushrooms that have a special sponge under the cap, for example, oil mushrooms and aspen mushrooms, are not suitable, since after heat treatment and freezing they will become watery. If the mushrooms have a poor presentation, then it is better to boil them.

Now it remains only to wait for winter: you can cook pies from frozen mushrooms, add them to frying or cook soups. You can always buy fresh mushrooms in the store, but every housewife should have a semi-finished product on hand.

Mushrooms can be stored at low temperatures for a long time. When defrosting, put the bag on a dish and refrigerate.

Freezing fried mushrooms

Many housewives are wondering how to freeze mushrooms for the winter, is it possible to save after heat treatment? Pre-frying eliminates the risk of infection, and in the end you get an almost ready-made dish that can then be added to various dishes.

Cooking time: 1 hour

Servings: 20

The energy value

proteins - 3.2 g;
fats - 0.7 g;
carbohydrates - 1.6 g;
calorie content - 25.5 kcal.

Ingredients

fresh mushrooms - 2 kg;
vegetable oil - 30 ml.

Cooking tip: you can add vegetables for frying: carrots, onions, as well as various spices.

Step by step cooking

Rinse the mushrooms thoroughly, peel and dry with a paper towel.
Cut them into pieces and place them in the pan.
Fry the mushrooms for at least 20 minutes. When excess moisture has evaporated, remove them from heat and cool.
Pour the mass into a plastic bag, tie it up. Make sure there is no excess air left in the bag.

Fried mushrooms can be stored in the freezer for up to 18 months, but it is better to use our preparations until the next mushroom season, so as not to confuse them with new frosts later.

How to freeze fresh mushrooms?

The venture is risky if you "hunted" yourself, as there is a chance to collect an inedible and poisonous mushroom. But if they are store-bought or bought from confidant so you don't have to worry about your health.

Cooking time: 20 minutes

Servings: 20

The energy value

proteins - 3.2 g;
fats - 0.7 g;
carbohydrates - 1.6 g;
calorie content - 25.5 kcal.

Ingredients

fresh mushrooms - 2 kg.

Cooking tip: if the mushrooms are fresh, then it is better to freeze large and beautiful specimens whole. Soft mushrooms will lose their presentation after defrosting, and it is better to boil or fry them first to make a separate blank.

Step by step cooking

We carefully clean the mushrooms from moss, dirt and leaves, rinse with running water.
It is better to peel white mushrooms with a large cap from the top layer of the peel and cut off the tip of the leg so that the marketable appearance is preserved after defrosting.
Large mushrooms can be cut in half, and small ones can be left whole.
For storage in the freezer, a food container or a plastic bag is suitable. Make sure that there is no excess air left in it, tie up the cellophane and leave it in the freezer on a flat surface.

Important: mushrooms need to be able to properly not only freeze, but also defrost. If you do this outside the refrigerator, then the mushrooms will pick up excess moisture and become tasteless.

You can freeze mushrooms in another way if you want them to be easily separated even in this form. To do this, put still fresh mushrooms in a thin layer, put in the freezer for 12 hours, and then transfer to a bag and freeze completely.

Proper freezing of morels

In the photo morels, unusual and amazing. This type of mushroom quite difficult to prepare and whimsical to different heat treatments, but is it possible to freeze them? Many housewives do not dare, but with the right approach, you can delight your home with fragrant and tasty mushrooms. all year round. Read the recipe below.

Important: fresh morels contain gelvellic acid, so heat treatment is necessary in any case.

Early mushrooms appear in April, but eating them without boiling or boiling is always a risk. Acid accumulates in them unevenly, and this largely depends on the weather and precipitation.

Cooking time: 1 hour

Servings: 20

The energy value

proteins - 3.7 g;
fats - 0.5 g;
carbohydrates - 0.2 g;
calorie content - 20.2 kcal.

Ingredients

morels - 2 kg;
water - 1 l.

Advice: Morels absorb moisture very well, so be sure to dry them before freezing.

Step by step cooking

We thoroughly wash the morels, clean them of moss and dirt.
We send the mushrooms to a pot of water - it is not necessary to cut them.
We put on a slow fire, cook for 5 minutes from the moment of boiling. The water should not boil too much.
Put the morels on a paper towel and cover with another one on top. Dry the mushrooms well.
We pack the workpiece in a container or bag, hide it in the freezer.

Advice: another good way freezing involves cutting off the legs, as they may lose their presentation in the process. Only hats are frozen. To do this, we send the cooked morels to the freezer: spread them in a thin layer and leave them at a low temperature for several hours so that they freeze. Then we put the mushrooms one by one in a container and freeze completely.

Morels can easily keep in the freezer for up to 18 months, but it's best to consume them within a year. Mushrooms can be baked in the oven, boiled in broths, soups, or added as a filling to pies. Bon Appetit!

How to freeze chanterelles correctly?

Mushrooms with a pretty name have been known to mankind for many years. Thanks to the natural polysaccharide they contain (chinomannose), mushrooms are never susceptible to bacteria and worms. The high content of carotene improves vision, takes care of the immune system and affects the growth of hair and nails.

Only small chanterelles are subject to raw freezing, since large ones tend to taste bitter, and they must first be boiled or boiled.

Important: since chanterelles absorb water well, they must be thoroughly dried before freezing, otherwise only ice will remain, and the mushrooms will end up tasteless.

Cooking time: 30 minutes

Servings: 20

The energy value

proteins - 1.6 g;
fats - 1.1 g;
carbohydrates - 1.5 g;
caloric content - 22.3 kcal.

Ingredients

chanterelles - 2 kg.

Advice: mushrooms are a perishable product, so they should be frozen immediately after harvesting. Otherwise, it is better to eat chanterelles immediately.

Step by step cooking

Chanterelles are carefully sorted and washed with running water. Don't forget to look under the hat, as that's where most of the dirt accumulates.
Cut off the bottom of the leg and put the mushrooms on a paper towel. Chanterelles should not be soaked, as it will be very difficult to get rid of moisture later.
If you are satisfied with the frozen mass, then you can send the mushrooms to the container or bag immediately. If you want the pieces to be separate, then before that you need to freeze the chanterelles, spreading them in a thin layer on a pallet. Then they can be folded into a bag and sent for final freezing.

How to freeze veselka correctly?

Veselka is a medicinal mushroom that grows in abundance in Russia. It was known about him even in Russia, since healers often used it for their research and potions.

Freezing a fungus for food is not very good idea, since the mushroom is intended for treatment. It is not recommended to eat during pregnancy and breastfeeding, as well as for children under 5 years of age.

Interesting to know: Veselka lowers cholesterol levels and helps in the treatment of gastritis. At one time, Balzac treated his stomach ulcer with tinctures of Veselka.

Cooking time: 30 minutes

Servings: 10

The energy value

proteins - 1.6 g;
fats - 1.1 g;
carbohydrates - 1.5 g;
caloric content - 22.3 kcal.

Ingredients

paddle - 1 kg.

Advice: Veselka collection time is from May to October. For medicinal purposes, it is the young ones that are used. The mushroom grows very quickly (up to 30 cm in half an hour), so the collection must be done promptly. Ripe mushrooms do not have any useful substances.

Step by step cooking

The healing mushroom is thoroughly washed and cleaned. For cooking, mushrooms are most often used in the egg phase, as they contain useful elements inside.
We wipe the mushrooms with paper towels and send them to the freezer on a pallet to slightly freeze. Then we put the vesel in a plastic container and freeze completely.

Interesting to know: in some countries, veselka is eaten raw. Despite its appearance, it is completely safe, which is why in France mushrooms are added to pies or pizza.

Secrets of Freezing Mushrooms

Many chefs advise freezing mushrooms after preliminary heat treatment. Semi-finished products are much easier to use in further cooking if they are boiled in advance in broth with vegetables and spices. So you keep the fragrant smell and pleasant taste of fresh mushrooms.

As noted above, many types of mushrooms that have a sponge under the hat absorb moisture very quickly. Soaking in water or heat treatment is contraindicated for them.

Why do mushrooms get bitter after freezing?

Very often, such a complaint comes to chanterelles. "Friendly" red mushrooms can be very insidious, especially with novice cooks. The reason for the rancid taste lies in large mushrooms, where there is a lot of chinomannose, because of which worms and insects are not interested in mushrooms.

Bitterness can be removed by prolonged soaking or pre-heat treatment. Young mushrooms are practically not bitter, so they can be safely frozen after washing.

If we are talking about other mushrooms, then after freezing they can go rancid due to the fact that poisonous ones got into the mushroom picker's basket along with edible ones. Therefore, it is so important to carefully study the issue of harvesting before going on a “silent hunt”.

How long can frozen mushrooms be stored?

Hand-frozen mushrooms are safely stored in the freezer for up to 18 months.
When you send something to the freezer for a long time, be sure to write the date of packaging (insert a piece of paper into the bag or write with a marker on the container). Eat mushrooms preferably before the end of the expiration date or the next mushroom period.

Mushrooms should be thawed at room temperature immediately before cooking so that bacteria do not multiply in them. If, during defrosting, the mushrooms have an unpleasant odor, then the freezing conditions have been violated, so it is better to throw away the entire package.

How to store frozen mushrooms?

Many people think that mushrooms cannot be kept in plastic containers, as plastic emits “harmful elements”. This is not entirely true, especially since the storage alternative is a bag, which is also made of plastic. You can choose the container to your taste, as long as the dishes are clean and without signs of fungus or unpleasant odors.

Freezing mushrooms is a responsible event, but if all the processing conditions for individual species have been met, then in winter you will delight yourself and your loved ones with delicious pies with mushroom filling, as well as all kinds of soups and broths!

Boiling porcini mushrooms is an essential step in the culinary processing of forest gifts. Every experienced housewife has a special recipe for cooking porcini mushrooms. And if you don't have it yet, choose on this page. Here you can learn how to properly cook porcini mushrooms, what ingredients allow you to preserve their color and natural color. A separate discussion deserves the question of how to cook dried mushrooms before their subsequent use. Pre-soaking in warm water or milk provides a complete restoration of the taste and aroma of forest mushrooms. We also recommend that you pay attention to the recommendations regarding cooking frozen mushrooms - there are certain subtleties that will not allow thawed raw materials to turn into shapeless porridge.

The most high-quality of all mushrooms is rightfully called the porcini mushroom, or boletus. Many mushroom pickers consider their trip to the forest successful only if there is at least one white mushroom in their basket. This mushroom is called white because, unlike other tubular mushrooms, its flesh does not change color at the break and remains white both after cooking and after drying. Boiling porcini mushrooms is a fairly simple process if you know how to properly boil mushrooms.

Before you cook porcini mushrooms before freezing, it is important to know how long it should take. When digested, mushrooms lose some of their qualities. Before cooking, you need to clean the mushrooms, rinse them under running water, and only then proceed to the cooking process. Prepared mushrooms are placed in a saucepan with a small amount of water. The water must be salty. Salt is taken at the rate of 40 g per 1 kg of mushrooms. After the water boils, a lot of foam begins to stand out, which must be removed with a slotted spoon. The signal for the end of cooking is the lowering of the mushrooms to the bottom of the pan. The main thing is not to skip the end of the cooking process, as the mushrooms become less tasty and not fragrant.

How long to cook porcini mushrooms

Porcini mushrooms, boiled for at least 30 minutes from the start of boiling. The broth after boiling porcini mushrooms can be used to make mushroom soups. It is not recommended to boil a new portion of mushrooms in the used broth, as they will darken, and besides, they can be bitter. How long to cook porcini mushrooms depends on their age and size, the larger they are, the longer it takes to boil.

Some housewives, when cooking mushrooms, put a large onion or a silver coin in the pan. Many will say that this is a whim. In fact, silver takes all the harmful substances onto itself, and onions neutralize all the harmful components contained in mushrooms. After all, mushrooms absorb a fairly large amount of harmful substances. Therefore, it is not recommended to pick mushrooms on the roadsides. It is better to go deep into the thicket of the forest and look for mushrooms there.

How to process porcini mushrooms before cooking

If the hot salting method is used, the following instructions must be followed. You need to know how to process porcini mushrooms before cooking in such a way as to preserve the maximum nutritional value. First you need to clean and rinse the mushrooms, put them in a deep saucepan and pour cold water, put on a fire with strong power and bring to a boil. Then reduce the heat and simmer the contents of the container until cooked. Boiled mushrooms should be thrown into a colander.

When the water drains, put them with hats down in an enamel bowl in layers up to 5 cm thick, seasoning each with salt and spices. Salt is taken at the rate of 15 g per 0.5 kg of mushrooms. Mushrooms on top should be covered with a piece of clean cloth, and then with a wooden circle and pressed down with a load. Mushrooms will be ready after 1.5–2 weeks.

Do not worry when you see mold on the surface of mushrooms salted in this way.

It just needs to be periodically removed with a rag dipped in vinegar. In this case, the load and the wooden circle should be washed each time in boiled water with soda, the fabric should be changed.

How to cook white fresh mushrooms

Components:

5 kg white mushrooms
250–300 g salt
garlic
dill greens
horseradish root to taste

Before you properly boil fresh porcini mushrooms, they need to be cleaned, washed in running water, allowed to drain, put in an enamel pan and boiled in lightly salted water for 2-3 hours (depending on the type of mushrooms, boil bitter mushrooms longer). Then cool the mushrooms in cold water, put the caps down in a wooden barrel (tub) or a glass jar with a wide neck, sprinkling each layer with chopped onions, salt mixed with chopped garlic, dill and horseradish root. Mushrooms should be placed carefully so as not to break the integrity. Put more salt on the bottom of the dish and on top. Put a lid on top of the mushrooms and place a medium weight. Mushrooms will be ready to eat in 7-10 days. Make sure that the mushroom brine completely covers the mushrooms. If there is not enough brine, you need to add salted boiled water (50 g of salt per 1 liter of water). If mold appears, rinse the lid and oppression in water with soda and boil, and remove the mold.

The color of porcini mushrooms when cooked

For brine (per 1 liter of water):

40 g salt

Mushrooms cleaned, washed. Small mushrooms can be left whole, large ones cut into 2-4 parts. Pour in water, bring to a boil, collect the foam. Pour salt and cook for at least 1 hour. Place hot mushrooms together with brine in sterilized jars and roll up with lids. Turn over, wrap, let cool. The color of porcini mushrooms during cooking may change to a darker or lighter side.

You can store it in a pantry or cellar. Such mushrooms must be boiled in plenty of water before use to remove excess salt. After that, they can be fried, stewed, added to soup, borsch, vegetable dishes, etc. You can use them as an independent snack, seasoned with lemon juice, vegetable oil, adding onion and garlic.

If the porcini mushroom changes color when cooked

For 10 kg of fresh porcini mushrooms:

water - 1.5 l
salt - 400 g
citric or tartaric acid - 3 g
food vinegar essence - 100 ml
Bay leaf
cinnamon
Carnation
allspice
nutmeg and other spices

For pickling, mushrooms need to be sorted out, sorted by size, cut off the legs, rinse thoroughly, changing the water several times. Then pour fresh mushrooms into an enamel pan, add water, salt, citric or tartaric acid, spices. Boil the mushrooms, periodically removing the foam, until they begin to settle to the bottom, and the broth becomes transparent.

If the white mushroom changes color during cooking, then you need to change the water and boil it again.

At the end of cooking, add vinegar essence, after mixing it with mushroom broth. Pour hot mushrooms together with the broth into prepared sterilized jars, close with lids and sterilize in boiling water: half-liter jars - 30 minutes, liter - 40 minutes. At the end of sterilization, the jars are quickly rolled up and cooled.

How to cook frozen porcini mushrooms

Components:

Water - 120 ml
Table vinegar 6% - 1 cup
White frozen mushrooms - 2 kg
Cinnamon - 1 piece
Cloves - 3 buds
Bay leaf - 3 pcs.
Black peppercorns - 4 pcs.
Sugar \u003d sand - 2 teaspoons
Citric acid on the tip of a knife
Salt - 60 g

Before boiling frozen porcini mushrooms, sort and process them, rinse them. Prepare a saucepan, pour vinegar, water into it, add salt. Put on fire and bring to a boil. Pour the mushrooms into the boiling liquid and bring it to a boil again. Reduce the heat and continue to boil the contents of the pan. From time to time to remove the formed foam. After waiting for the moment when the foam stops appearing, add sugar, spices, citric acid. Cooking time for porcini mushrooms from the moment of boiling, 20-25 minutes. The mushrooms are ready when they are soft enough. It is necessary to remove the pan from the heat, put the mushrooms on a dish and cool. After distributing them into jars and pour the cooled marinade - broth. Close with regular plastic lids. Banks put in the cellar. Store them for 1 year at a constant temperature of 3–4 °C.

How to cook dried porcini mushrooms

Before you cook dried porcini mushrooms, they must be sorted, cleaned of leaves, earth, moss. Cut out damaged areas. Wash, let drain, chop. Pour 0.5 cups of water into an enameled pan, add 1 teaspoon of salt and 2 g of citric acid (based on 1 kg of mushrooms). Put the pan on the fire, bring the water to a boil, put the prepared mushrooms and cook over low heat for 30 minutes, adding another half a glass of water in small portions. During cooking, remove the foam with a slotted spoon.

How to cook dried porcini mushrooms

Before you cook dried porcini mushrooms to the end, they must be removed from the pan with a colander. Let the liquid drain and pass through a meat grinder, and then put it under a press. Mix the juice collected after boiling and pressing, filter through a flannel napkin, pour into an enamel pan and, stirring constantly, boil down to half the original volume. Arrange the boiled hot mass in small jars with a capacity of about 200 g, cover with prepared lids. Put the jars in a saucepan with water heated to 70 degrees and sterilize at a low boil for 30 minutes. After sterilization, immediately roll up, check the tightness of the blockage, put the lids down to cool.

How to cook porcini mushrooms for the winter

Components:

freshly picked porcini mushrooms
lemon acid

Before boiling porcini mushrooms for the winter, they are washed in water, cut into pieces, poured into boiling salted and slightly acidified water and boiled for about 5 minutes. Strained mushrooms are cooled in a saucepan with cold water. Then, well-dried mushrooms are laid out in one layer on foil and frozen at a temperature of -20 ° C. Frozen mushrooms are laid out in plastic bags in portions (about 200–300 g) for one-time use and the air is squeezed out of the bags. Mushrooms are stored in the freezer; frozen mushrooms are not thawed before use, but immediately immersed in boiling water. This method of processing mushrooms does not provide for re-freezing after defrosting. This should be remembered, otherwise poisoning is possible. If you need to defrost the freezer, you should transfer the mushrooms to another one. This method of processing mushrooms, of course, is not applicable in cases of power outages.

How to cook fresh porcini mushrooms for freezing

Components:

freshly picked porcini mushrooms
vegetable oil

Before boiling porcini mushrooms fresh for freezing, they are washed in water, cut into pieces, poured into boiling salted water and boiled for 15 minutes. Then, already strained mushrooms are fried for 30 minutes in vegetable oil, after which they are allowed to cool and laid out in plastic bags in small portions (about 200–300 g) for one-time use; squeeze the air out of the bags. Store mushrooms in the freezer. Before use, the contents of the bags (frozen mushrooms) are cut into several pieces and put on a heated pan. Frozen fried mushrooms will take up significantly less space in the freezer compared to frozen boiled mushrooms. This method of processing mushrooms, like the previous one, does not provide for re-freezing, since poisoning is possible. If you need to defrost the freezer, you should transfer the mushrooms to another one.

This method of processing mushrooms is not applicable in cases of power outage.

How to cook dry porcini mushrooms

For 2 wide-mouth bottles of 700 ml:

250 g dry porcini mushrooms
1 l sunflower oil

Before boiling dry porcini mushrooms, put them in bottles, pour in oil and close. Shelf life is 8 months at 1–20 °C. To use, squeeze the mushrooms, wash. Boil in a small amount of water, finely chop after cooking. Mushrooms and broth are suitable for mushroom risotto, goulash and roast sauce. Pass the oil through a tea strainer. Cook salads and potato casseroles with it. Example: cut raw potatoes into circles, wash, dry in a napkin, mix with mushroom oil, salt and pepper. In the oven, bake for 20 minutes under the lid and then 20 minutes without it at a temperature of 200 °C.

How to cook porcini mushrooms before frying

Compound:

1 kg white mushrooms
350 g butter
3 tsp, salt

Let's figure out how to cook porcini mushrooms before frying, what needs to be done to process them. Peel fresh, freshly picked mushrooms, rinse quickly with cold water, let the water drain and cut into bars or pieces. Heat the oil in a cooking pot, put mushrooms in it, add salt. Cover the bowl with a lid and cook the mushrooms at a low boil for 45–50 minutes. Then fry without a lid until the juice released from the mushrooms evaporates and the oil becomes transparent. Transfer the hot mushrooms to small, single-use jars, previously sterilized in boiling water. Top with melted butter, which should cover the mushrooms with a layer of at least 1 cm. Close the jars immediately and cool. Due to the fact that fats are broken down under the influence of light, dark jars or bottles should be used whenever possible and mushrooms should be stored in a dark, dry, cool room. Instead of butter, you can use melted lard, vegetable fat, vegetable oil, but butter gives the mushrooms a particularly pleasant taste.

Watch carefully how to cook porcini mushrooms in the video, which shows the entire culinary processing technology.

It is known that according to their structure, fungi are divided into marsupial, tubular and lamellar. The first group is the smallest, and it includes the rarest mushrooms - truffles, along with morels. But the other two groups are very rich in their constituent species. The difference between them is in the structure of the underside of the cap, where the spore chambers are located. In tubular fungi, respectively, they look like a porous surface, which is why such fungi are also called spongy.

In lamellar, the lower part of the cap is folded, from many thin plates, between which there are spores. Why do we need these classifications? It's simple - only spongy mushrooms can be frozen raw, for example, ceps. The fact is that the porous surface of the cap, which is the main edible part, absorbs water well during cooking and gives it poorly. Therefore, if you first lower the boletus or boletus, as well as porcini mushrooms, into boiling water, then they will have to be squeezed out so that they do not become watery, and this will not affect the quality of the product in the best way.

But lamellar species should just be boiled, and mushrooms should be boiled for at least half an hour, otherwise you will have an upset stomach after defrosting and preparing a hot dish from them. Other mushrooms also need to be cooked for at least 10 minutes. All types of marsupial mushrooms should be boiled before freezing, and then squeezed, and then rinsed in running water to get rid of harmful gelvellic acid.

Video: Freezing mushrooms

Rules for preparing mushrooms

Having collected mushrooms in the forest, without delay, sort them out and discard the wormy ones, as well as previously unnoticed spoiled ones, since they are in any case unfit for consumption, and you should not freeze them. Next, you need to choose the youngest, oldest and sluggish for fresh storage unsuitable, it is better to immediately boil and fry them. All mushrooms you select should be firm and firm to the touch.

In no case do not sort out a large collection, if there are a lot of gifts of nature, immediately put most of them in the refrigerator and work with small portions - cut mushrooms quickly lose their freshness. If everything does not fit in the refrigerator, put it briefly in a cool cellar. Those types of mushrooms that are undesirable to cook before freezing (tubular) should be rinsed in running water and cleaned of dirt and debris.

But try to avoid long contact with moisture, otherwise it will be quickly absorbed by the spongy surface, which will cause the product to be watery after defrosting. Small mushrooms can be frozen whole, but large ones are best cut into slices, which, however, should not be too thin. Those mushrooms that are pre-boiled should become soft enough, but if the legs are still too hard, it is better to cut them off and make broth from them.

Video: Cooking white mushrooms

Freezing methods, as well as the secrets of defrosting

Let's start with harvesting fresh forest products (or buying from the market). To begin with, as already mentioned, the mushrooms need to be cleaned of debris and washed, but at the same time they should not be kept in water for long. We put our blanks in the freezer (small white ones can be whole, others are better in sliced form) without a bag or container, but simply spreading it in an even layer along the bottom, you can on a small pallet or dish.

And only after an hour and a half, when the porous surface of the cap hardens, you need to transfer everything into a container or into a plastic bag, it is advisable to squeeze the air out of the latter before closing.

Those mushrooms that you previously boiled are first removed in a colander or on a sieve so that water is completely drained from them. By the way, heat treatment of tubular species is also allowed, in particular, porcini mushrooms, but, as mentioned earlier, moisture must be slightly squeezed out of them. And if after honey mushrooms the broth merges, then the broth after the whites can be used for soup - it contains all the useful substances that are characteristic of mushrooms. No need for boiling. When the blanks have cooled, carefully transfer them to containers or bags and send them to the freezer. And finally, the most interesting. If the first 2 methods involved the preparation of practically semi-finished products, now let's move on to an almost finished product (which, however, still requires bringing it to full readiness). So, lightly boiled mushrooms are placed in a frying pan with heated vegetable oil and lightly fried until they acquire a slight hardness. In the process, they may brown or darken slightly - this is quite normal for ours, especially if they are white. Let cool and transfer to containers. You can pre-hold in a colander to glass the oil, especially if you fried in olive oil, as it freezes in the refrigerator in flakes.

As for the defrosting of mushrooms, it should proceed in the same way for any method of harvesting by cooling. First of all, remember that in no case should you defrost quickly, otherwise the mushrooms will become soft and watery. Transfer the container (if you want to use the whole serving) or some of its contents from the freezer to any other compartment of the refrigerator that maintains a higher temperature. It is advisable to keep the workpiece there for about 8-10 hours (for example, at night) and only then defrost for another hour at room temperature. In no case should mushrooms be frozen the second time, therefore, if you are not going to use the entire portion, take exactly the right amount.