How to properly freeze mushrooms for the winter at home? Freezing mushrooms raw or cooked

Useful cold

Frozen mushrooms
After each new successful quiet hunt for forest delicacies, the question always arises of how to further use the collected trophies.

Most mushrooms need to be processed within a few hours after collection, and some types need to be processed immediately - otherwise they will immediately deteriorate, lose their taste, beneficial qualities, and even edibility.

One of the fastest and easiest ways to preserve forest products for future use is to freeze them, with which our reliable human assistant - the home refrigerator - will always help us. Freezing mushrooms for the winter is not at all difficult, and, for any expert in quiet hunting, it is always useful to know how to do it correctly and how long you can store frozen delicious forest gifts in the refrigerator.

There are several ways to freeze mushrooms, simpler and more complex, but all of them will not require you to spend a lot of money or your time.

What mushrooms are frozen

Mushroom pickers know that almost all edible types of mushrooms can be frozen. It is best to give preference to those that fully preserve the aroma of the fruit:

honey mushrooms;
chanterelles;
Champignon;
boletus;
boletus mushrooms

There are slightly worse types, but they also retain their taste:

oyster mushrooms;
boletus;
Russula;
waves;
white;
saffron milk caps.

For city residents, champignons and oyster mushrooms are considered the most affordable and optimal option. You can buy them anywhere if getting out into the forest is a problem.

Note! Although porcini mushroom is one of those species that can be frozen, it is still better to dry it for the winter. This way the aroma of the fruit will be more fully conveyed.
Important! Air in the container or bag should be kept to a minimum as it will accelerate the aging process of the food. Therefore, you need to fill the bag to the brim and squeeze the air out of it.

Still, it is preferable to harvest wild mushrooms, they are more natural. But there are also some subtleties here. Mushrooms should be collected deep in the forest, not from the edge. They tend to absorb harmful substances through the mycelium, so “roadside” ones are not suitable. Mushrooms must be young.

General rules

General rules for freezing mushrooms

No matter how you freeze forest gifts, you need to stick stickers on the bags with them indicating the exact date of freezing, and if you packaged each type of mushroom separately, then indicating the type.
Once you have frozen the mushrooms, they cannot be re-frozen. Therefore, forest gifts must initially be frozen in such portions that you can then cook them in one go, without any leftovers.
The technology for pre-cleaning mushrooms before freezing depends on the type; for some of them, for example, they are buttery, you also need to remove the skin from the cap.
Typically, the process of freezing forest products takes about 6-12 hours.
You can immediately sort the harvested crop by appearance and size for future dishes. Beautiful, neat specimens are well suited for casseroles or meat dishes, julienne or gravy. Too large specimens or various pieces can be finely chopped and used for soups, minced meat or sauce.

Is it possible to fry frozen mushrooms without defrosting?

If you have a puddle of mushrooms in the refrigerator that you picked in the forest last fall, then let’s cook them right away and have a delicious and satisfying dinner. I have these mushrooms. The only thing I want to warn you is that, as a rule, wild mushrooms are boiled before freezing. If you have fresh wild mushrooms, take the time to cook them. You should not bypass this process, as it is very important to avoid poisoning. If you don't have frozen or fresh wild mushrooms, buy regular mushrooms or pork chops. There is less hassle with them, there is no risk of poisoning, they are relatively inexpensive and the taste is also excellent.

If you have frozen mushrooms, then before cooking they must be completely defrosted so that all excess liquid and moisture are removed from them. Otherwise, the mushrooms will not be cooked in a frying pan, but steamed.

I also want to warn you that wild mushrooms should not be given to children under 10 years of age. Because they are simply not digested in the stomach and the child’s body. This applies not only to fried mushrooms, but also to pickled and salted ones. And no matter how small or large the pieces of mushrooms are cut, they are still not digested in the child’s body.

Video recipe: Mushroom Fried Frozen White Mushrooms

Read the freshest, most interesting and delicious “Mushroom recipes”

Freezing fresh product

Freezing fresh mushrooms
If fresh mushrooms are frozen correctly, then, after defrosting, they will retain their taste and forest freshness. Champignons, boletus mushrooms, honey mushrooms and chanterelles are best suited for fresh freezing.

Fruiting bodies must be cleared of forest debris and dirt. Separate the caps from the stems. Check the mushrooms for rotten or worm-damaged fragments, and if there are any, remove them.
Rinse the fruiting bodies in salted water and then dry them in a colander.
Place the mushrooms on a flat surface in one layer, being careful not to let the edges touch. You can use a suitable sized baking sheet lined with parchment paper.
Place the baking sheet with the preparation in the freezer for 7-12 hours.
Next, pack the frozen product in plastic bags, trying to fit it there as tightly as possible. Place the bags in the freezer and store for as long as you need.

Mushrooms suitable for freezing

It is recommended to freeze mushrooms, which best retain their taste and nutrients. These include the following varieties:

chanterelles;
honey mushrooms;
boletus;
Champignon;
boletus mushrooms

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

waves;
Russula;
White mushrooms;
boletus;
saffron milk caps;
oyster mushrooms

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

How to freeze boiled mushrooms

Freezing boiled mushrooms
This option is good because the boiled product decreases in volume and takes up less space in the freezer. In addition, after defrosting, it can be brought to readiness faster. Freezing boiled mushrooms will take only a little longer than raw ones.

Fruit bodies need to be cleaned of dirt and forest debris, and rotten or worm-tainted fragments must be removed. Then rinse the mushrooms thoroughly with water.
Separate the caps from the stems and cut everything into medium-sized pieces. Place the fruiting bodies in a saucepan and cover with water.
Bring the water to a boil, skimming off any foam that appears on the surface. After boiling, cook for 20 minutes, then remove the pan from the heat, drain the mushrooms in a colander and dry them in it.
After cooling for 3 hours, the product is placed tightly into bags, trying to leave as little air as possible in them, and then the bags are placed in the freezer.

How to freeze fried mushrooms

Freezing fried mushrooms
The advantages of this option are the same as the previous one. Fried mushrooms take up less space in the freezer, and it’s much easier to bring them to readiness after defrosting.

Clean the fruiting bodies from dirt and forest debris, remove fragments spoiled by rot or insects. Then rinse the mushrooms thoroughly under running water. Some types of forest products must be boiled before frying.
Fry the fruiting bodies in a frying pan in a small amount of oil until their liquid has completely evaporated, add salt about three minutes before they are ready, and then cool them.
Pack the cooled fried mushrooms in plastic bags, trying to pack them as tightly as possible, and store them in the freezer.

FAQ

When preparing to freeze, questions often arise. As a rule, they are of the same type. The answers to them will be useful in order to freeze and preserve the harvest for the winter yourself as efficiently as possible.

What temperature is needed for freezing?

If the product is frozen for the winter in two stages, then it is better to use blast freezing. Its temperature ranges from – 18 to – 24 degrees. In specially equipped refrigerators there is a special option for this mode. When subsequently stored in the freezer for the winter, the temperature is usually set at -14 degrees and below.

It is worth noting that the lower the temperature, the longer the product will last, but within the general shelf life.

What mushrooms can be stored in the freezer?

Not all types of mushrooms are recommended to be frozen for the winter. So some representatives of the forest kingdom will then begin to taste bitter when frozen. There are varieties that are better preserved for a long time by other methods. For example, pickle or dry. What mushrooms can be frozen for the winter without worrying that they will lose or change their taste?

These include: porcini mushrooms, boletus mushrooms, boletus mushrooms, aspen mushrooms, honey mushrooms, oyster mushrooms, and champignons. But it’s better to pickle or preserve volushki, milk mushrooms, podgruzdki, rubellas and russula.

How to properly defrost and cook mushrooms?

We take out the required amount of mushrooms from the freezer. There is no need to take out a lot, since it is not recommended to freeze it later.
As a general rule, we put them on a plate or large dish. We put it on the bottom shelf of the refrigerator.
When they thaw, drain the accumulated liquid. It can be used to make broth.
Then place the dish on the table and leave at room temperature for a maximum of 60 minutes.
If you are preparing a dish over a fire, for example soup, then it is not necessary to defrost the product. It can be immediately added to the soup during cooking without first thawing.

You can pickle or dry thawed mushrooms, but they will be a lot of trouble. The main reason is that they contain a lot of moisture after freezing.

Freezing stewed product

Freezing stewed mushrooms
Stewed mushrooms have lower calorie content and are more gentle on the digestive system. In this case, forest gifts must first be boiled.

Place the pre-boiled fruit bodies in a colander and allow the liquid to drain.
Cut them into pieces of the desired size.
Add vegetable oil to the mushrooms at the rate of 2 tbsp. spoons per kilogram.
Place the dough on a baking sheet lined with parchment paper in a layer no thicker than 3 cm.
Bake in the oven at 200 degrees until golden brown.
After cooling, place the workpiece in bags of suitable size and place in the freezer.

Freezing after blanching

Freezing mushrooms after blanching
Blanching is similar to cooking, but also different from it. Short-term heat treatment destroys harmful microorganisms, preserves the taste of mushrooms, and is used to remove excess liquid from them and preserve the attractiveness of their appearance.

Bring a large amount of water to a boil in a saucepan, taken at the rate of 5 liters per 1 kg. raw product.
Place mushrooms in boiling water and keep in it for exactly 5 minutes.
Next, immediately plunge them into ice water, cool, and then dry in a colander.
Pack dried mushrooms into bags and place in the freezer.

Sharp cooling after boiling water allows you to preserve the taste and density of the fruiting bodies, so in the future, dishes prepared from them will turn out more tasty.

Preparing champignons for the winter: freezing with plates

Preparing champignons for the winter in the form of freezing in plates is a good way to prepare the product for further use in the process of preparing mushroom-based dishes. Champignons, frozen in plates, are suitable for making soups and side dishes.

Follow this method of preparing frozen sliced champignons:

Prepare fresh and strong mushrooms. Rinse them under running water, remove all debris, and use a knife to scrape off any dark spots.
Clean the cap and stem of the champignons.
Using a sharp thin knife, cut the mushrooms together with the stem into thin slices.
Place the sliced plates on a clean, dry towel; a waffle or terry towel is best for this. Leave them for 10 minutes to drain the water.
Spread cling film on a cutting board and place sliced mushrooms on top of it, placing them close to each other.
Place in the freezer for several hours.
Then transfer the frozen mushrooms into bags in small portions.
There is no need to defrost the mushrooms before cooking; just add them to the dish.

Freezing in broth

Freezing mushrooms in broth

Place prepared and peeled fruit bodies in boiling water and boil for 7 minutes. Drain the broth through a colander.
Pour boiling water over the mushrooms and cook for 15 minutes. You can add salt, peppercorns and bay leaf. Onions, carrots and roots are also added if desired.
Pour the broth into a saucepan through a colander and then strain through cheesecloth.
Cool the workpiece completely, place it in plastic containers and fill it with broth.
Place containers in the freezer to freeze.

What can you cook from frozen mushrooms in a slow cooker?

Frozen mushrooms are easy to cook in a slow cooker. Recipes with frozen mushrooms for multicookers are simple and tasty.

Recipe for cooking frozen mushrooms in a slow cooker

Ingredients for frozen mushrooms in a slow cooker:

500 g frozen mushrooms (any);
1 onion;
150 g sour cream;
sunflower oil for frying;
salt;
pepper optional.

To cook frozen mushrooms in a slow cooker, the mushrooms need to be slightly defrosted. Peel the onion and chop finely. Pour a little sunflower oil into the multicooker container. Set the frying mode.

Fry the chopped onion until desired color. Switch off the roasting program. Place the frozen mushrooms in the slow cooker. Add salt and pepper to taste. Add sour cream. Turn on the “Extinguishing” mode. Cook frozen mushrooms in a slow cooker 40 minutes before the signal. Stir once during cooking.

Frozen mushrooms in a slow cooker with potatoes

You can cook frozen mushrooms simply with potatoes. Thaw the mushrooms and fry them in a slow cooker with onions. After lightly frying the mushrooms, add potato pieces to the slow cooker. Frozen mushrooms and potatoes are cooked in a slow cooker until tender. Bon appetit!

How to store frozen food

It is important to follow simple rules for storing frozen mushrooms in different ways in the freezer so that they retain their taste and beneficial properties.

It is very important to maintain the tightness of the packaging of a frozen product so that the gifts of the forest do not absorb foreign odors. Therefore, plastic bags and plastic containers with workpieces must be tightly closed. Is it possible to use the classic method of immersing the product in warm water? It is possible, but only if the bag of mushrooms is hermetically sealed and water cannot penetrate inside.

On sale you can find special containers for freezing, equipped with a zip lock. They come in different capacities. Typically, a volume of 1 liter is enough to form a single portion for freezing.

Is it possible to freeze champignons raw in the refrigerator?

If you don’t know how to freeze champignon mushrooms, read the rules for preparing them.

The process of preparing a fresh product for freezing looks like this:

First of all, the mushrooms are washed in warm water. This is necessary so that the legs and caps are slightly steamed, because this will make them much easier to clean.

When the champignons are washed, place them on a paper or cloth towel to drain off excess liquid. This is a very important point; you may have to change the towel several times, since if there is excess moisture, frozen mushrooms will darken during defrosting before cooking, losing their appearance and gastronomic properties. To ensure that the work is not done in vain, the drying time should be at least 20 minutes.

When excess moisture has been absorbed, you can peel the mushrooms. Using a sharp knife, scrape off all the dark spots from the caps, separate the stems from the caps, because this will make cleaning them much more convenient. Be sure to remove the lower part of the stalk, because it was in contact with the ground.

Cut the peeled mushrooms into cubes or slices to suit your size. Keep in mind that after defrosting it will no longer be possible to cut the champignons into the shape and size you need, so do everything at once.

For freezing, you can use special plastic bags or plastic containers. Distribute the prepared champignons into bags, squeeze them with your hands, releasing the air, and tie them so that the product does not absorb foreign odors. If you choose plastic containers for freezing, wash them thoroughly and dry them well.

Before freezing champignons in the refrigerator, consider this important advice.

If you want to preserve the attractive shape of the mushrooms, freeze the product on a board - whole or cut into slices.

There is one caveat when defrosting champignons.

It is known that it is recommended to defrost meat and fish not at room temperature, but in the refrigerator, otherwise the product will lose its taste and beneficial properties.

There is no need to defrost champignons at all; they should be used frozen when preparing the dish.

Many inexperienced housewives are interested in whether it is possible to freeze champignons raw. These mushrooms are most often prepared fresh.

How to properly defrost a finished product

How to defrost mushrooms
To prevent forest products from losing their culinary properties when defrosting, they must be defrosted following special rules:

The container with the frozen product must be moved from the freezer to the main compartment of the refrigerator. The defrosting process takes from 5 to 20 hours.
You can use a special “defrost” mode in a microwave oven, following its operating instructions.
For soup or sauce, you don’t have to wait until the product is completely defrosted, but use it partially defrosted.

There are many recipes for delicious mushroom dishes in which you can use forest gifts preserved by freezing. Therefore, you can safely use this simple and affordable method of preserving mushrooms in order to successfully preserve them for future use.