Freezing porcini mushrooms and how to properly prepare them for freezing

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Kira Stoletova

Porcini mushrooms can be frozen in several ways. The product can be fried, boiled or raw. Frozen porcini mushrooms are used to prepare soups, side dishes, pies and roasts. They are rich in nutrients. There are many recipes for cooking dishes with porcini mushrooms.

Rules for freezing porcini mushrooms

Frozen porcini mushrooms

Freezing porcini mushrooms is one of the most popular types of canning this product. Frozen porcini mushrooms retain their taste, color, smell and nutritional value. The only drawback of this method of harvesting is that after heat treatment, frozen mushrooms lose most of their volume. In order to reduce the volume of mushrooms before freezing, it is recommended to pre-fry or boil them. Before freezing fresh mushrooms, you must thoroughly clean them, trim the stems and wash them in cold running water. After this, it is recommended to dry the mushrooms on a towel, cut into small slices and place in small portions in plastic bags.

At the same time, keep in mind that one package should contain as many mushrooms as you are going to use at one time, so as not to subject them to secondary freezing. Mushrooms prepared in this way can be stored for more than 6 months. Before eating, you should not defrost them - place the mushrooms directly in a saucepan or frying pan. You can also freeze mushrooms boiled in water or their own juice.

In order for the mushrooms to retain their taste and smell, add a small amount of salt to the water when cooking.

Place the mushrooms in boiling water and cook for about 10-20 minutes. Mushrooms boiled in their own juice retain more nutritional qualities. This process is more like frying: prepared mushrooms are placed in a deep frying pan or saucepan and heated over low heat until the original volume is reduced by 3-5 times. When the dishes are heated to 70-80 °C, the mushrooms begin to release juice and are fried in it. Mushrooms that are fried without adding salt or spices are often used for freezing. They should be transferred to plastic bags only after they have cooled completely.

Methods for freezing boletus mushrooms

There are several simple ways to freeze collected porcini mushrooms.

Freezing fresh product

If porcini mushrooms are frozen correctly, they will retain their taste and forest freshness for a long time. Boletus mushrooms are great for freezing raw.

• Fruiting bodies need to be cleaned of forest debris and adhering dirt. Next, separate the caps from the stems. Check the mushrooms for rotten or worm-damaged fragments, and if there are any, remove them.
• Then rinse the fruiting bodies in salt water and then dry them by draining them in a colander.
• Next, you should spread the mushrooms on a flat surface in one layer, trying not to let their edges touch. You can use a suitable sized baking sheet lined with parchment paper.
• After this, place the baking sheet with the preparation in the freezer for 7-12 hours.
• Next, pack the frozen product in plastic bags, trying to pack it there as tightly as possible. Place the bags in the freezer for permanent storage.

Freezing boiled product

The advantages of this option are that the cooked product decreases in volume and takes up less space in the freezer. In addition, after defrosting, it can be brought to full 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 under clean running water.
• Next, you need to separate the caps from the stems and cut everything into medium-sized pieces. After this, transfer the fruiting bodies into a saucepan and add 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.
• Next, the product should be cooled for 3 hours, divided into bags, trying to leave as little air as possible in them, and then place the bags in the freezer.

Freezing fried boletus mushrooms

The advantages of this option are the same as the previous one - with boiled mushrooms. Fried boletus also takes up much less space in the freezer, and is an almost ready-to-eat semi-finished product.

• Clean the fruiting bodies from dirt and various forest debris, remove fragments spoiled by rot or insects. Then rinse the mushrooms thoroughly under running water.
• Fry the boletus mushrooms 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.

Freezing stewed product

Stewed boletus mushrooms have slightly lower calorie content than raw or boiled products, so they are more gentle on the digestive system.

• Boil the fruit bodies in slightly salted water for 20 minutes, and then dry a little in a colander.
• Cut the mushrooms into pieces of the desired size.
• Add vegetable oil to the mushrooms at the rate of 2 tbsp. spoons per kilogram of product.
• Place the porcini mushrooms on a baking sheet lined with parchment paper in a layer no thicker than 3 cm.
• Next, bake the product in the oven at a temperature of 200 degrees until golden brown.
• When the workpiece has cooled, pack it tightly into bags and put it in the freezer.

Freezing by blanching

The difference between blanching and regular boiling is that the fruiting bodies are exposed only to short-term exposure to boiling water. This effect is sufficient to destroy harmful microorganisms, while being more gentle on the mushrooms themselves, preserving their taste, appearance and beneficial qualities.

• Bring a large amount of water to a boil in a saucepan at the rate of 5 liters per 1 kg. raw product.
• Place mushrooms in boiling water and keep in it for exactly 5 minutes. This can be done using a colander or a special mesh.
• Next, immediately plunge the boletus mushrooms into ice water, cool, and then dry in a colander.
• Pack dried boletus mushrooms into bags and place in the freezer.

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

Freezing in broth

• Place prepared and peeled fruit bodies in boiling water and boil for 7 minutes. Next, drain the broth and dry the mushrooms in a colander.
• Then pour boiling water over the mushrooms and cook for 15 minutes. You can add salt, peppercorns and bay leaf. If desired, onions, carrots and various roots are also sometimes added.
• Pour the broth into a saucepan through a colander, and then strain thoroughly through cheesecloth.
• Cool the workpiece completely, place it in plastic containers and fill it with broth.
• Place containers in the freezer to freeze.

How to prepare porcini mushrooms for freezing

Ingredients:

• freshly picked young porcini mushrooms
• salt
• lemon acid

Before preparing porcini mushrooms for freezing, they are washed in water, cut into pieces, poured into boiling salted and slightly acidified water and boiled for about 5 minutes. The strained mushrooms are cooled in a saucepan with cold water. Then the well-dried mushrooms are laid out in one layer on foil and frozen at -20 °C. Frozen mushrooms are placed in plastic bags in portions (about 200-300 g) for single use and the air is squeezed out of the bags.

How to use

Recipes for preparing freshly frozen boletus mushrooms recommend boiling them before frying. Those specimens that were boiled before being placed in the freezer can be immediately thrown into a frying pan or pan for preparing soups.

If the mushrooms were fried before freezing, they can be served with gravy. If you cook with vegetables, fry the onion and carrots, cut into strips.

Then add sour cream to the pan and simmer the vegetables until almost done, only then add the mushrooms. After a few minutes of simmering, the mushroom gravy will be ready.

Dry or freeze porcini mushroom

Whether to dry or freeze porcini mushrooms is up to each housewife to decide for herself, depending on her options for subsequent storage of harvested boletus mushrooms. Mushrooms are stored in the freezer; before use, frozen mushrooms are not defrosted, but immediately immersed in boiling water. This method of processing mushrooms does not require re-freezing after thawing. This should be remembered, otherwise poisoning may occur. If you need to defrost the freezer, you should transfer the mushrooms to another. This method of processing mushrooms, of course, is not applicable in cases of power outages.

Three popular freezing recipes

There are several types of freezing when they are sent to the refrigerator: raw mushrooms, boiled, fried.

1. How are raw mushrooms frozen? Small ones - whole. Large ones - cut into not very small pieces. If the mushroom has large greenish-yellow pores, and the pulp itself is of good quality, it is advisable to cut off the pores - otherwise, after defrosting, in a soup, for example, they will become limp and ruin your entire dish. Don’t be greedy at all: in my many years of experience, you need much less frozen mushrooms for soup than fresh ones - their aroma becomes stronger, more concentrated or something. In addition, it is customary to cook “winter mushroom mushroom” using noodles, which means that less forest products will be needed.
2. Boiled mushrooms , as is generally clear from the name, are boiled before freezing, but not until fully cooked, but for about five minutes, no more. Then put it in a colander to drain the water. Then they are frozen.
3. With fried mushrooms, everything is also clear: they are fried in vegetable oil until fully cooked, and then laid out in small containers.

Do fried porcini mushrooms freeze?

Ingredients:

• freshly picked young porcini mushrooms
• salt
• vegetable oil

Do fried porcini mushrooms freeze? This is a very interesting question. Yes, fried mushrooms can be frozen. Peeled mushrooms are washed in water, cut into pieces, poured into boiling salted water and boiled for 15 minutes. Then the strained mushrooms are fried for 30 minutes in vegetable oil, after which the mushrooms are allowed to cool and placed in plastic bags in small portions (about 200-300 g) for one-time use; The air is squeezed out of the bags. Store mushrooms in the freezer.

Fried mushrooms

Before freezing porcini mushrooms for the winter, you can pre-fry them in a frying pan. Peeled mushrooms are cut into cubes and placed in a frying pan without a lid. Gradually they begin to release liquid, and after about 20 - 30 minutes the water should completely evaporate. After this, you can add vegetable oil.

Frying is carried out until a golden crust forms. Then they are placed in a colander and allowed to drain off excess fat. Place in bags only after complete cooling. Packaged in portions, in quantities sufficient to prepare the dish. Store in the freezer of a regular refrigerator.

Frozen boletus mushrooms will not lose their taste for 1 year. The temperature at which they should be placed for long-term storage should be around -18 – 20 degrees .

Frozen porcini mushrooms usually do not require pre-thawing to cook. But if necessary, they are first kept for 5 - 6 hours in the refrigerator, and then placed for further defrosting in a room with a temperature of +20 - 23 degrees.

Why do porcini mushrooms taste bitter after freezing?

Many inexperienced housewives ask why porcini mushrooms taste bitter after freezing and how they can get rid of this unpleasant taste. Before use, the contents of the packages (frozen mushrooms) are cut into several parts and placed on a heated frying 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 require re-freezing, as poisoning is possible. If you need to defrost the freezer, you should transfer the mushrooms to another. This method of processing mushrooms is not applicable in cases of power outages.

Freezing secrets

There are 10 main secrets of freezing:

• When moving the mushroom mass into the bag, leave a minimum of air. This preserves the smell and taste of the mushrooms, and they will not oxidize.
• The container is closed tightly so that the smell does not reach the boletus mushrooms.
• Fried ones last less than boiled ones - 8 months.
• Mushroom sauce is frozen from small chopped mushrooms.
• If the boletus itself has lost its appearance during transportation, it is chopped finely, the taste and usefulness will not deteriorate.
• The healthier and stronger the crop, the better it is stored. After defrosting, flabby frozen porcini mushrooms lose their appearance and taste.
• Drying is a mandatory step in any freezing method.
• Defrost only in the refrigerator on the bottom shelf. Otherwise, the product will become infected with bacteria. The boletus does not need to be defrosted at all. Immediately prepare dishes from frozen porcini mushrooms.
• The thickness of the harvest cubes for freezing is 0.5 cm.
• If there is a blast freezing function, it is used for pre-freezing. The procedure is carried out not 3 hours, but 30 minutes.

Irina Selyutina (Biologist):

When defrosting, you need to consider what mushrooms were in the container - raw or heat-treated. It is generally not recommended to defrost raw porcini mushrooms - they are immediately added to the dish being prepared. But frozen boiled and fried mushrooms can be slightly defrosted in the refrigerator, but many cooks are sure that it is better to immediately send them from the freezer to a frying pan and simmer under a tightly closed lid until completely defrosted.

Do not forget that already thawed mushrooms cannot be re-frozen.

Frozen white mushroom recipe

According to this recipe for frozen porcini mushrooms, thoroughly clean fresh boletus mushrooms from forest debris: twigs, soil, leaves, wash several times in cold water with the addition of lemon juice or vinegar essence, and dry with a napkin. Then place the mushrooms in a dry, clean plastic bag, tie it with an elastic band and place it in the freezer. If you use plastic boxes, first wash them with hot water and soap and hold them over steam for 1-2 minutes.

You will need:

• fresh porcini mushrooms - 3-5 kg
• lemon juice or vinegar essence - 1 tbsp. l.

Preparatory stage

Purchased or collected boletus mushrooms are carefully cleaned of forest debris with a soft brush or dishwasher. It is not recommended to collect them near the highway, as the mushrooms absorb harmful substances from car exhaust.

It is advisable not to wash the gifts of the forest. You should resort to this procedure if there is too much dirt: the mushrooms are lightly rinsed under the tap or washed in water acidified with vinegar. You should not soak them for a long time, as their structure resembles a sponge that quickly absorbs moisture. To freeze porcini mushrooms for the winter, the presence of liquid is extremely undesirable, so the product must be dry before freezing.

Processing porcini mushrooms before freezing

Dry processed and washed fresh mushrooms on a towel, sprinkle with lemon juice and place in a dry plastic bag.

Processing porcini mushrooms before freezing involves peeling, rinsing and boiling in salted water for 30 minutes.

You will need:

• fresh porcini mushrooms - 1 kg
• lemon juice - 1/2 tbsp. l.

Video recipe for freezing chanterelle mushrooms for the winter

Another good way. Here they need to be pre-fried. It can also be suitable for other mushrooms, but I’ll show you using chanterelles as an example. After whites, they take second place in my soul.

By freezing them using this method, it will be easier for you to put them in the freezer and there will still be plenty of space in it. Watch the video recipe and you will understand the beauty of this recipe.

We will need:

• Chanterelles)
• Plastic bags

I really like making chanterelles in sour cream sauce, and even with boiled potatoes. It will be simply delicious. And they can even be pickled after defrosting. But whoever likes it.

Freezing boiled white mushrooms

To freeze boiled white mushrooms, dry fresh boletus mushrooms, peeled and washed in cold water, and cut into medium-sized cubes. Boil them in water with added salt. Finely chop the parsley and dill, mix with ground allspice and mushrooms. Place in a plastic box. Store in the freezer at a temperature of 18-20 degrees.

You will need:

• fresh porcini mushrooms - 3 kg
• parsley and dill - 3-5 tbsp. l.
• ground allspice - 1/2 tsp.

Freezing methods

In order to be able to prepare dishes from frozen porcini mushrooms in winter, a number of rules are followed in preparing them for freezing. The process depends on the form in which the mushrooms will be:

• cheese;
• boiled;
• steamed;
• fried.

The product is stored for 12 months. At the same time, the date of freezing must be written on the containers. The prepared jars are washed thoroughly and should close well. This will help the boletus not to absorb foreign odors from the refrigerator.

Raw

To freeze fresh porcini mushrooms, use the harvest, no more than 6-7 hours from the moment of cutting. Otherwise, the resulting product will become tasteless and may spoil.

Next, the crop is sorted according to the size of the fruiting bodies into small and large. Small mushrooms are frozen completely, this way they will retain their appearance. Large boletus mushrooms are cut in any way convenient for you, usually into cubes. The smaller the pieces, the faster it will freeze and the better it will be absorbed by the body in the future.

The entire prepared mass is laid out on a tray or baking sheet in one layer for several hours. The tray is left in the freezer for several hours. This procedure will help the mushrooms not to stick together later.

Distribute the harvest into containers (containers, jars, bags). Ratio: 1 container = 1 serving for cooking. Mushrooms prepared in this way are placed in the freezer.

Boiled

Like raw ones, they are cut into cubes, small ones are left whole (0.5 kg). Boiling lasts no more than 15 minutes. Water (2.5 l) is salted, the foam is removed. Next, the cooked product is taken out and transferred to a colander. When all the unnecessary liquid has drained, the boletus mushrooms are laid out on a towel and dried.

Porcini mushroom broth is also frozen. It is boiled until it becomes thick and frozen. Used as a sauce for side dishes and main dishes.

The boiled porcini mushroom is cooled and transferred to prepared containers. this is more convenient, because When cooked, mushrooms become more compact.

Steam treatment

This method preserves nutrients and vitamins as much as possible. Preparing boletus is similar to previous methods. It is cut into small cubes.

Pour 100-200 ml of clean water into the pan and cover with a lid. Pour the prepared mass into a colander and steam for up to 6 minutes over boiling water. If the mushroom is large, steam for up to 9 minutes. The cooled mass is transferred to jars or containers and frozen in the freezer.

Fried

You can freeze fried mushrooms

The porcini mushroom is cut into any size convenient for you. Fry in sunflower oil until golden brown over medium heat.

You can also bake it. Place the mushrooms on a baking sheet greased with sunflower oil and place in the oven. Stir regularly and cook until golden brown. If you leave the mixture in the oven longer than expected, the taste and juiciness will be lost.

How to cook porcini mushroom for freezing

Before preparing porcini mushrooms for freezing, wash small boletus mushrooms thoroughly several times in cold water, mix with finely chopped garlic, place in a plastic bag or plastic box and place in the freezer.

You will need:

• small mushrooms - 1 kg
• finely chopped garlic - 3 heads

How to store and defrost mushrooms

As with freezing, you can defrost porcini mushrooms in different ways. If you need to quickly get the finished product, boletus mushrooms are filled with cold water. In just 10 minutes they will be ready for further cooking.

The second method is considered more correct from a technological point of view. Place a portion of mushrooms in a bowl and place it on the top shelf of the refrigerator. The thawing process takes several hours, but the fruiting bodies will smell and taste pleasant.

Shelf life

If a stable temperature is maintained in the freezer (about -18 degrees), the mushroom preparation can be stored for no more than a year. There is no need to defrost them before cooking: just place the semi-finished product on a hot frying pan or in a saucepan.

Reference! This rule applies only to fruiting bodies that have already undergone heat treatment. If the boletus mushrooms were frozen raw, they will in any case have to be thawed and cooked.

It is also necessary to remember that after complete thawing, fruiting bodies cannot be frozen again. As a result, they lose their taste, aroma and beneficial properties.

Freezing is one of the best options for long-term storage of porcini mushrooms. The preparation of such a preparation is extremely simple, does not require special effort or skills, and the finished semi-finished product can be used to prepare delicious dishes until the next season.

Reviews

Tatyana Skorikova, 46 years old, Dneprodzerzhinsk.

I love picking mushrooms, although I don’t know much about them; my husband always looks after me and sorts through the harvest. We often prepare porcini mushrooms, we marinate them, freeze them, and make ready-made dishes like solyanka. They go very well not only in winter, but also in spring and even in summer. When we freeze mushrooms, they must be whole, clean, fresh and without any defects. It is on compliance with these criteria that the appearance of the product and its quality depend.

We clean the prepared and clean mushrooms and cook for about 10 minutes, throwing a small onion into the water. Ideally, these should be young mushrooms. Boiled mushrooms cool and put in the freezer. When defrosted, the resulting product looks attractive and is very tasty. This is probably the easiest way to harvest mushrooms in the fall.

Victor Boychenko, 39 years old, Bavly.

My family and I always go mushroom hunting in the fall, and we love to pick porcini mushrooms; they are hard to confuse with other varieties. When it’s time to harvest, we often freeze forest harvests. It works very well to freeze mushrooms whole and raw, without pre-cooking or frying them.

To make the mass crumbly, we leave the mushrooms separately in the freezer for a while, and when they freeze a little, then we pour them into a pile, into bags and leave until completely frozen. The ideal option for freezing are chanterelles, honey mushrooms, boletus mushrooms, boletus mushrooms, champignons, and so on. In order for the mushroom to maintain its shape even after it is taken out of the freezer, it must initially be strong and have a fleshy shape. When defrosted, such mushrooms can also be used for table decorations.

Ksenia Belish, 43 years old, Moscow.

My husband is a mushroom picker; he always goes to the forest in the fall to pick mushrooms. I don’t really like quiet hunting, but sometimes I go with him. Of course, I have to prepare and sort through this entire harvest. Previously, I always pickled and salted mushrooms. This is a very long process, you need a lot of additional ingredients and the cooking process itself takes a lot of time. But then a friend advised me to freeze mushrooms. This is the easiest and fastest way to prepare.

I have already frozen fresh mushrooms, boiled them before and even fried them. What I like most is freezing raw mushrooms, and in winter defrosting them and preparing them for pizza, salads, making stewed potatoes and other dishes. There are no problems at all with such preparation; the main thing is to sort out the harvest, wash it and put it in containers so that they do not lose their shape in the bags. I even have a separate shelf in the freezer for mushrooms.

Alexandra Semenova, 30 years old, Znamenka.

Mushrooms are my hobby; I love not only picking them, but also eating them. And in order to be able to prepare a wide variety of dishes, I freeze them and then use them. I always freeze boiled mushrooms; they are already half-cooked, and all that remains is to include them in some dish.

Another good option is freezing fried boletus mushrooms. This dish comes out ready-made. You just take it out of the freezer, defrost it and you can eat it. It’s especially tasty if you immediately fry the mushrooms and onions. In general, experiment with what you like best.

Description and characteristics

This representative of the mushroom world is of great value and has a rich taste. They can be recognized by their stem and cap. They are found in the forest from June until October. It is worth noting that the porcini mushroom has approximately 15 relatives.

Read also: Mushrooms of Bashkiria (50 photos): where they grow in Bashkortostan, description, video

The hat has a diameter of 8-9 cm, but there are some that reach 27-30 cm. The color can be different: from beige to brown. The leg is 15 cm long, sometimes more. The pulp itself is dense and has a pleasant aroma.

Porcini mushrooms are considered valuable, and a wide variety of dishes can be prepared from them: soups, main dishes, pates, salads, appetizers and sauces. At the same time, they can be prepared for future use: pickled, dried, canned, and even frozen.

Dish recipes

Basically, you can cook anything from frozen mushrooms. There are countless recipes for frozen porcini mushrooms; the main thing is to take into account the form in which they were frozen and what you want to cook from them.

Mushroom soups

Almost every day every family cooks soup and thanks to mushrooms you can change the monotony and diversify the menu. So, a few recipes for mushroom soups.

Cream soup with melted cheese

• porcini mushrooms - 300 grams;
• any broth - about 2 liters;
• carrot - 1 pc.;
• onion - 1 pc.;
• potatoes - 4 pcs.;
• processed cheese - 2 pcs.

The onion must be chopped as finely as possible and fried in a frying pan, and the carrots must be grated. Mushrooms also need to be added to the frying pan and fried. You should put chopped potatoes into the broth and then cook them for 20 minutes, and then add the contents of the frying pan. The broth is boiled for another 10 minutes and then finely chopped cheese is added. Wait until the cheese is all melted and then add salt to taste. Now the soup is ready, but you can also use a blender to finally achieve the consistency of a pureed soup.

Mushroom pickle

• mushrooms - 300 g;
• potatoes - 5 pcs.;
• onion - 2 pcs.;
• carrots - 1 pc.;
• rich meat broth - 2 l;
• barrel cucumbers - 3 pcs.;
• butter, preferably butter - 30 g.

The mushrooms must be left to defrost, then washed, cut and fried. The broth must be prepared in advance. Add finely chopped carrots, onions and pickles to the mushrooms, fry everything well in oil. You need to throw the potatoes into the broth and let them cook for 10 minutes, then add the fried vegetables, add salt and cook for 20 minutes over low heat. At the end of cooking, you can add greens.

Second courses

The roast with porcini mushrooms is especially popular. It has a unique aroma that will definitely appeal to everyone in the household.

Ingredients:

• mushrooms - about 1 kg;
• bulbs - 3 pcs.;
• meat pulp - 600 g;
• carrot - 1 pc.;
• cream - approximately 100 ml.

Finely chop the onion and fry in oil, it is better to use butter. When it turns brown, add carrots, and at the very end - frozen mushrooms. As soon as they completely release water, you need to add pieces of meat. Simmer for about 30 minutes and make sure that the water does not completely evaporate. When the roast is ready, add cream or sour cream and salt.

Mushrooms with sour cream

This dish is suitable for any side dish and goes well with both potatoes and rice.

Compound:

• porcini mushrooms - approximately 1 kg;
• sour cream - about 250−300 g;
• onions - 1 pc.;
• sunflower oil - 2 tbsp. l.

The dish is prepared from defrosted mushrooms so that the water completely drains from them. Pour oil into a well-heated frying pan and fry the onion. Then add mushrooms and simmer for 15 minutes. Salt, add other spices to taste and pour in sour cream. Cover the top and simmer for 20 minutes, stirring while doing so.

Hunting mushrooms

The mushrooms should defrost within 2-3 hours, and then they should be cut. Finely chop one onion and bell pepper into strips. Place all ingredients in a frying pan and simmer with added oil. After this, you need to pour a handful of flour, while stirring the vegetables well, add salt, add cumin and pour boiling water so that the water slightly covers the dish. Close the lid and leave to simmer until the water evaporates. At the end add the tomato, which should be cut into cubes. Decorate with greenery as desired.

Read also: Edible mushrooms of the Saratov region: description, features and reviews

Delicate sauce

The sauce is added to any dish; it can whet the appetite and give a unique taste. It is worth noting that the most common recipe for porcini mushroom sauce will give you a much tastier dish than other mushrooms.

For the sauce you need:

• frozen mushrooms - approximately 400 g;
• onion - 1 pc.;
• cream - about 300 g;
• butter, it is better to take melted butter - 20 g;
• flour - 1 tbsp. l.;
• favorite spices.

Frozen mushrooms should be boiled, then cut and fried with onions in melted butter, and finally add flour. Total frying time is about 10 minutes. The cream should be warm and should be added at the end, then salt the sauce, add spices to taste and leave to simmer over low heat until it thickens. The sauce can be consumed cold or hot and is suitable for all dishes, especially meat.

Snacks and salads

It is worth noting that a large number of delicious snacks can be made from mushrooms, starting with pate and ending with entire snack compositions.

Mushroom pate

• frozen mushrooms - 800 g;
• lemon juice;
• butter - 200 g;
• salt and spices.

Mushrooms are boiled in salted water, and then they must be minced in a meat grinder. Oil, lemon juice, salt and pepper are also added there. This dish is very easy to prepare, and the appetizer is tasty, satisfying and suitable for both breakfast and a holiday table.

Salad “Tenderness”

• chicken or turkey fillet - 400 g;
• porcini mushrooms - 500 g;
• eggs - 2 pcs.;
• cucumbers (preferably fresh) - 2 pcs.;
• onions - 1 pc.;
• canned corn - 1 can.

The onion must be finely chopped and fried until it is browned, and the excess oil must be drained. Chicken fillet needs to be boiled and cut. Do the same with eggs. Cucumbers and other products must be cut into cubes. Mix everything, add mushrooms, salt and mix well with mayonnaise. The salad is ready, it can also be made in layers, it turns out very tasty.

There are many recipes for preparing frozen porcini mushrooms, and it’s up to you to decide which one to choose, but it’s worth noting that in ancient times, cooks did not share recipes with anyone, especially dishes with mushrooms. They passed down all the recipes by inheritance, because porcini mushrooms were most often served on the tables of masters, and foreign guests were amazed when they tried them. You too create, and then your guests will be delighted!

How to freeze porcini mushrooms at home

The food departments offer a huge amount of frozen berries and mushrooms. But their prices are far from the most affordable. It is much more profitable to prepare the product for future use yourself. It won't take much time, but it will make you happy in the winter. Frozen porcini mushrooms can be used to prepare absolutely any dish. The taste does not deteriorate from freezing.

Particular attention should be paid to the selection of boletus mushrooms for freezing. It is advisable to collect them yourself. In grocery stores, fresh specimens are often mixed together with stale ones. If the boletus is old, its cap will be wrinkled and covered with dark spots. To check the quality of the product, you should press on its surface. The lack of elasticity indicates that it is not suitable for use.

There are several freezing options. Sometimes the product is thoroughly crushed before being placed in the freezer. But most often it is frozen entirely. The condition of the specimens sent to the refrigerator also varies. They are boiled, fried and stewed. In addition, deformed fruits can be used for freezing.

Initially, porcini mushrooms should be prepared for freezing for the winter. They are inspected, spoiled and worm-eaten specimens are thrown out. Then thoroughly clean from dust and adhering leaves. If necessary, cut them into small pieces before final freezing.

Is it possible to freeze fresh porcini mushrooms?

Heat treatment of porcini mushrooms before freezing is optional. You can also prepare them fresh. But in this case they will take up too much space in the freezer. This method of freezing for the winter is practiced when the product is presented in small quantities. Under the influence of temperature, boletus mushrooms significantly decrease in size. This makes the process of storing them easier. The disadvantages of freezing fresh boletus mushrooms for the winter include the need for heat treatment after thawing.

Attention! For freezing, it is advisable to use specialized bags with a zip fastener.

Are porcini mushrooms washed before freezing?

Boletus mushrooms that have just been collected for freezing are covered with dust, sand and forest debris. In some cases, insects can also be found on them. Therefore, before freezing for the winter, they must be thoroughly washed. The most convenient way is to pour water into a basin and dip the porcini mushrooms. They are easily damaged under running water, especially if they are small in size. After washing, you need to rid them of excess moisture. To do this, place the porcini mushrooms in a colander and allow the liquid to drain into the sink. The second method of cleansing involves scraping off the dirt with a knife. In this case, you can do without washing.

How to cut porcini mushrooms for freezing

Experienced housewives prefer to chop mushrooms before freezing them for the winter. Firstly, this way they will take up much less space in the freezer. Secondly, it will be possible to make sure that there are no worms. Most often, the product is cut in half or into quarters. In the second case, there is no need to grind the product before cooking. Whole boletus mushrooms are left to be added to certain dishes. But remember that when frozen for the winter, they may become slightly deformed.

Frozen mushrooms

It seems that there is nothing complicated about freezing. But to prevent the boletus from sticking together and darkening, it is important to observe some nuances.

Equipment and ingredients:

• Porcini mushroom - as much as you can eat;
• zip bags.

How to cook:

1. Wash the mushrooms, remove any dirt, remove the darkened thin layer.
2. Dry by spreading on a towel.
3. Small mushrooms can be frozen whole; large ones are better cut into large pieces.
4. Place boletus mushrooms in ziplock bags in one layer. Release the air and place in the freezer.

You can first boil the mushrooms until tender, drain in a colander, cool and dry. Then freeze in the same way. This option will eliminate the need for lengthy heat treatment in the future.

With onions

Experienced mushroom pickers recommend canning smaller or medium-sized fruits. Large specimens do not look aesthetically pleasing when sliced; it is better to freeze them or prepare a delicious dish for dinner. In conclusion, here is a recipe for how you can deliciously marinate porcini mushrooms.

Products:

• main ingredient - 2 kg;
• peppercorns - 8 pcs.;
• onion - 150 g;
• bay leaf - 4 leaves;
• table salt - 120 g;
• citric acid - 0.5 tsp;
• vinegar 9% - 350 ml;
• granulated sugar - 50 g.

The cooking process itself:

1. Sort the mushrooms, remove rotten specimens and debris. Rinse in several waters, if necessary, cut the ingredient into several parts.
2. Pour water into the pan, add peppercorns, salt, bay leaves and the fruits themselves. After boiling, cook for a quarter of an hour and strain through a colander.
3. Remove the skins from the onion and chop into strips. Wash the jars with soap and dry in the oven. Distribute onions and mushrooms in layers into prepared containers.
4. Pour 1 liter of filtered liquid into a saucepan, add salt and granulated sugar. After boiling, cook for 2-3 minutes. Add acetic and citric acid and heat for several minutes. Fill the container and close with nylon lids. After cooling, place in the refrigerator.

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How to defrost correctly

Frozen porcini mushrooms should be thawed before use. It is advisable to do this according to the rules: move the bag with the preparation to the bottom shelf of the refrigerator and let them melt in a slightly cool environment. To speed up the process, they can be placed under cold water. In some cases, white ones can also be used frozen - for example, to cook soup, they are simply poured from the bag into boiling water.

Remember that mushrooms cannot be placed in the freezer a second time after defrosting.