Freezing mushrooms

Freezing mushrooms

Category: Blanks

Ingredients
Fresh forest mushrooms

Cooking method

• It is very difficult to handle lamellar mushrooms. I will tell you how to do this without much labor costs, efficiently, and in a relatively short time to prepare mushrooms for freezing.
• I spread the mushrooms on the table. I cut off the very root, if I did not do it in the forest. I boil water in a large saucepan, put mushrooms in boiling water, stir as soon as it boils, use a slotted spoon to transfer the mushrooms to a bowl. When the mushrooms have cooled down, I thoroughly rinse each mushroom. This is done quickly enough, since the mushroom becomes elastic and sand and debris are washed off without problems. I put the washed mushrooms in a colander set in a bowl. It’s not in my bowl anymore, because I took the photo for other purposes.
• 
• When the water drains, I put the mushrooms in portions in bags and in the freezer. The mushroom does not lose its taste and aroma until the next harvest.
• 

Note

this way I process mushrooms for almost any purpose, because I hate sand on my teeth.

Similar recipes

Dried frozen mushrooms (toffee)

Boletus boletus preparation for further use (celfh)

Honey mushrooms (and not only) for the freezer (Admin)

Tanya, namesake, give me a paw! : kiss3: I deal with mushrooms in the same way, not necessarily with lamellar ones, just put them in cold water and bring them to a boil! Indeed, the result - (Well, you must, skokA people think the same way - I thought it was my personal invention)

And to freeze compactly - I put the bag in a plastic container and freeze it. Then, as it freezes, I take out the container, and the mushrooms, having taken its shape, become very compact.

, then in the freezer such neat piles, and not like some all in bulk

A very good way, there are chanterelles boiled in this way, yesterday pickled until late, and this is the second batch. I will freeze it and try it in winter.

Girls can not boil them, but pour them into a basin and pour boiling water, then when they are chilled and the legs can be cut off and washed, the mushrooms will not break.

I will freeze it and try it in winter.

Nadia, I think you will not regret

and I freeze whites, always cooked. and last year I accidentally froze a couple of fresh ones, in winter I tried to add them to the gravy, the taste is unusually tasty and the smell is incomparable. now I will only freeze fresh

So can any mushrooms be frozen? In the sense, it's not scary that they cooked little there (or didn't cook at all)?
And in winter, can you just fry or pre-cook?

So can any mushrooms be frozen? I mean, it's not scary that they cooked little there (or didn't cook at all)?
And in winter, can you just fry or pre-cook?

I boil mushrooms like this and then in the freezer. Then in a frying pan and fry until tender, until the liquid evaporates. Or directly frozen in broth with meat and cook until tender. So much for the heat treatment after the freezer! While everyone at home is full and healthy

So can any mushrooms be frozen? In the sense, it's not scary that they cooked little there (or didn't cook at all)?
And in winter, can you just fry or pre-cook?

You can, I don't know how everything, but noble ones are possible - white, Polish, boletus ... yes, look, and all the mushrooms are frozen in supermarkets ... And in books about mushrooms, white people recommend frying just without boiling, only in gravy and the soups are boiled

In my family, mushrooms have never been boiled, but immediately in a hot pan and before the moisture evaporates, if there is a lot of water, then drain the excess, and then add oil to the freezer as desired.

In my family, mushrooms have never been boiled, but immediately in a hot pan and before the moisture evaporates, if there is a lot of water, then drain the excess, and then add oil to the freezer as desired.

Girls, the fact is that this preliminary welding is necessary not so much for culinary processing as for quality processing. The fungus becomes soft, elastic, sand and debris is easily washed out from everywhere. Well, and what is very important is storage. The cooked mushroom takes up significantly less space in the freezer. And yet, as I already wrote, a chanterelle frozen in a dry way is impossible to eat, after a short time it begins to taste very bitter. But in any case, in this way I freeze all the mushrooms, it is very convenient: I opened the bag and you do not need to do anything else, start cooking immediately. But this does not mean: do as I do, everyone does as he sees fit, as he is used to, as he likes.

Namely so. only the mushroom is boiled in water, which has emerged from it (in its own juice), keeping the smell. As for sand, etc., this is preliminary preparation. Try it sometime, it seems to me that the aroma is retained better, does not go into the water. And I grind dried chanterelles into powder-aroma !!!! where there are all sorts of salty kbikam.

[pawllena]

pawllena, thanks for the advice!

Today I froze mushrooms. Usually, after heat treatment, saffron milk caps lose their color, they are servate. Today I added 1 tablespoon of 9% vinegar per 3-3.5 liters of water to a pot of boiling water. Of course, 100% of the color was not preserved, but the redhead remained
Raw mushrooms

Welded mushrooms

: girl_cray: Redheads !!!!! ABAZY !!!! and in any form! But for some reason they practically disappeared from us

[Tan]

Tan, maybe the young pine trees are not nearby? Or are you looking at the wrong time? Thirty years ago, we went for mushrooms in late October, and now, probably, in November we need to look

No, it's just that there were really a lot of them before, our family has known mushroom places for 40 years already! But now they are extremely rare and there are very few of them.But niche, niche, at least I'll love yours

It is good to admire mushrooms in the forest. When I bring it home, I immediately become indifferent to mushrooms. I can take everything to my neighbors

I also love to admire! A couple of years ago, we went with our father-in-law to the forest, there weren't many mushrooms, but all kinds of toadstools of all colors - just the sea, and yellow, and red, and green, and even purple - got a lot of pleasure, only regretted that there was no camera ... But in general, I like to look for mushrooms when they are, and not drive them through the forest "idle". Probably that is why I love all sorts of boletus, mushrooms, milk mushrooms, volushki and others like them - they often grow up in families

In my family, mushrooms were always not boiled, but immediately in a hot pan and until the moisture evaporated

I do the same with mushrooms, although it may be wrong ...

I, too, once did not boil mushrooms, but evaporated the liquid in a frying pan, stewed and boiled them.

But, when I watched the process, how much dirty foam is on them, how much you do not remove it, but practically the mushrooms are stewed in dirty water.
After that, I just boil the mushrooms in water, then drain the water. If you let the water settle, and look into it after settling, there is so much turbidity and sediment
And if you know that mushrooms in a glade-forest very well absorb "all the delights" of their place of residence

I do the same with mushrooms

Kroshik, we have lamellar growing in the sand, you can't do with a rag))

Girls, but I'm going to pick mushrooms in the Ryazan region in August. For a week. How would you advise to take the mushrooms home so that they don't ferment. There is no freezer with you. Only Tupper's Milans. I can only boil it there.

[Natasha]

Natasha, this is the case when it is best to evacuate.Doesn't the house have a refrigerator? Is there a shop in the village?
I'll go with the mushroom pickers to consult. If they suggest anything, I will definitely tell you. And you have a long drive? Where is Altushka?

[Natasha]

Natasha, this is the case when it is best to evacuate. Doesn't the house have a refrigerator? Is there a shop in the village?
I'll go with the mushroom pickers to consult. If they suggest anything, I will definitely tell you. And you have far to drive? Where is Altushka?

Altushka is the metro station Altufevo, North of Moscow. It takes about 5 hours to go by road. Plus, we will go there for a week to pick mushrooms. That is, the question is how to save them for a week, these mushrooms, until we get to the home freezer? I can boil it, vacuum it and put it in the local refrigerator, but again, we will be our guest, you won't put much. I can pickle right in the taper, but there is no such experience at all.
I don't know how best to do it.

If it is possible to evacuate, and in the refrigerator is the most reliable. It is necessary to evacuate slightly welded and cut plates, they take up very little space.
Why else did I ask about the store, you can negotiate and store there in the freezer already in bags. And salt ... well, I don't know, it will be a headache, where to keep them at home and will you eat so many salted mushrooms)) Although it is too early to talk about the number of mushrooms - as long as they are not in our area and in the Gusevsky district too, it borders on Ryazan region. With rains, unlike Moscow, we are very bad ((
I went to the mushroom pickers, ask if there are some secrets that we do not know))
And whites are just great to dry. I think the locals have where to do it.

Added Sunday 03 Jul 2016 06:14 PM

Thank you Tatiana! I really like to pick mushrooms, porcini is a dream, but in our country near Moscow, it’s not very good with porcini. I don't even remember when I last saw him. Here's hope for Ryazan ... so you also need to take the dryer with you ..

so you also need to take the dryer with you ..

This is definitely if there are mushrooms))

When we fry mushrooms without preliminary cooking, then put the prepared (well-peeled and chopped) mushrooms in a hot pan, and drain the liquid that has evolved after some time through a colander. Mushrooms are back in the pan. If there is a lot of liquid, then we drain it a second time. I thoroughly clean and wash the sand, so there can be a lot of moisture. When I drain the liquid, it is usually transparent, well, maybe just a little tinted, it depends on the mushrooms. We usually fry tubular mushrooms and very rarely plate mushrooms.

I don't know how best to do it.

From mushroom no one said anything good. So there is vacuum, freezing, drying and salting. Well, and most importantly - you have a mushroom rest)))

We usually fry tubular mushrooms and very rarely plate mushrooms.

And we are the opposite. Usually we fry the plate. Russula, chanterelles, champignons, umbrellas, honey mushrooms. From tubular - oil. Well, if there are no lamellar ones, then boletus, Polish, aspen mushrooms are used. Very tasty fried whites.

Girls, but I'm going to pick mushrooms in the Ryazan region in August. For a week. How would you advise to take the mushrooms home so that they don't ferment. There is no freezer with you. Only Tupper's Milans. I can only boil it there.

Only now I saw the question. We also go for mushrooms to a cottage in Finka for a week. There are a lot of people, as a rule there is only one refrigerator, and even that one is packed with food. Boil the mushrooms (all together, disassemble at home, followed by salting and marinade) and dry. The cottage is always on the shore of the lake - we put the boiled mushrooms in buckets into the water. A couple of people were frozen this year, we are going home for at least 6 hours too - they said that they also arrived well, did not defrost.