Dried frozen mushrooms

Dried frozen mushrooms

Category: Culinary recipes

Ingredients
Mushrooms

Cooking method

• We clean mushrooms suitable for drying. We put it on the wire rack. Dry in a slightly open oven with ventilation at 40 degrees. As they become slightly wadded, and this is about 3-4 hours, we put them in a bag, seal it tightly, letting out the air to the maximum and put it in the freezer.
• These mushrooms are good in soups, sauces, main courses. They are better than fresh frozen ones, they are not so volgy and have a pleasant, but not harsh, dried aroma.

Note

This method of harvesting mushrooms happened to me by accident.
We gathered mushrooms and I decided to dry some of them. Inadvertently, instead of 80 degrees, I put 40. I started spinning around the house and forgot about them.
In the evening, my husband offered to go fishing.
I ran to check if I had turned off everything. Oh and oh! Mushrooms in the oven. If the temperature was normal, they would have dried up already. But here they only slightly dried up.
What to do? Will deteriorate the same. I quickly raked them into a bag and sent them to the freezer. And I forgot quite well.

In winter, I take out a package (it's good that I sign the entire freeze), what should I do with them? The mushrooms are a little wadded to the touch. Eh, I was not - I'll try to fry it in sauce.
Cut it - and into an onion. Oh, what a scent went !!! Like dried ones. But the sense of touch is like fresh frozen only better. Since the mushrooms become volgy from freezing. And here - like from the forest.
In general, I got smoked mushrooms.
And if the first time I cut them properly for drying. Now I dry and freeze them directly whole.
They are very good not only as ordinary food, but also as decorations. For example, if I carcass meat with vegetables, then I also put a couple of such mushrooms.
And then I put them on top of the finished dish. They do not creep, keep their shape. And the taste is pleasant, especially when saturated with sauce and the aroma of a meat dish.

P.S. I didn't even think to upload this recipe here. What is the recipe? Two lines. But after all the girls at work asked me a recipe for potatoes with mushrooms, and then sauce, I decided to share it with you. The whole trick is in the way of harvesting mushrooms. And the dishes start to play in a completely different way!

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[toffee]

toffee, Right a benefit performance you have the last days!

I am taking it into service, by all means this year I will freeze your Tver mushrooms this year

Thank you. I took it to bookmarks.

Definitely bookmark) super simple and I think it's delicious) let's hope there will be a lot of mushrooms)

toffee, Your last days are just a benefit!

The memory on the flash drive of the camera is coming to an end. It's time to clean. So I began to upload recipes.
It's a pity when good photos disappear. I have already unintentionally deleted my favorites.

[Irina]

Irina,

I think that it is possible to do without an oven, which we do not have at our dacha.
And there is an electric dryer: set it to 40 degrees, and then after 4 hours into the freezer!
So thank you so much for the idea!

[Irina]

Irina, thanks for the hint, but it didn't reach me to do that. We dry a lot of mushrooms, I don't really like frozen ones, since the mushroom aroma disappears in them, and I would try to make these right now if there was a season. While reading, I felt the aroma of mushrooms.

[Irina]

IrinaThanks for the idea to dry and freeze mushrooms!

[Irina]

Be sure to bookmark and look forward to the season Irina, Thank you!

Irina, what a good way to harvest mushrooms! I mostly ice these mushrooms ...I dry only not very strong ones and have been storing them for the third year in a row, I can't figure out where to use them, well, except perhaps ground dried mushrooms as a seasoning.
I will definitely try this method, thanks
And what kind of potatoes with mushrooms and sauce, the recipe for which your colleagues asked you ???

Victoria, yes, the usual sauce. Here's one.

Buckwheat noodles with mushroom sauce (toffee)

And potatoes are even simpler: oven-fried potatoes, mushrooms, onions and sour cream.

Oh, thanks for the link, I have already studied it, I will find buckwheat flour and do
That's about potatoes ... I've never fried potatoes in the oven

Just like potatoes with mushrooms are cooked on the stove, you just need to mix it just a couple of times. Not as often as on the stove. So it's even easier.
And the sauce can be made not only for buckwheat noodles. And you can go with ordinary pasta.
And how delicious it is with dumplings! Oh, I even wanted to ...

Now, if I could see all this with a recipe ... in the sense of fried potatoes with all the delights
A question about "smoked mushrooms" - got it out of the freezer, defrost it and go to work? No soaking as for dried ones is required, did I understand correctly?
That's when the year is not mushroom - I really want mushrooms, but as I prepared these mushrooms last year - I come up with recipes for their use ...

Victoria, the recipe for potatoes is the most commonplace. Therefore, I will not post it separately. I'll tell you here. Preheat the oven. Cut potatoes into cubes, onions and mushrooms into small cubes. Add salt. Grease the pan with oil. We spread the mixture. Fry in the oven until half cooked. Add sour cream. We mix. Stir again for about ten minutes until cooked. Pour sour cream on top and put in the oven until browned. All.
Now for mushrooms. I don't thaw these mushrooms. They cut perfectly straight from the freezer. In the photo, just like that. She just took it out and immediately chopped it.
And I don’t soak. But I fry immediately with onions. Onion juice is enough for the mushrooms to recover.

[Irina]

Irina, Thank you! I will definitely try! I took it away in the stubs before the mushroom season!

The mushroom season has begun, so I'll raise the recipe.