How to cook frozen mushrooms tasty and healthy

Frozen mushrooms

Mushrooms are tasty, but they also don't stay fresh for very long. Freezing mushrooms is a good option if you have excess mushrooms that you want to save for later.

Mushrooms can be frozen raw. But for better texture, it is recommended to blanch or roast them first. Freezing them individually on a tray before bagging will prevent them from sticking together, allowing you to defrost only what you need at a time.

Frozen mushrooms When freezing them, there is a specific process you need to follow if you want the best results.

Mushrooms are a tasty and nutritious addition to dishes that add a special flavor. But when freezing them, you need to follow a certain process if you want to get the best results.

In this article, we will teach you different methods for freezing mushrooms correctly.

Risotto with mushrooms

Photo: m.gastronosfera.com
It’s ideal if you have both fresh and dried mushrooms.

You will need:
350 g rice, 20 g dried mushrooms, 180 g fresh mushrooms, 2 tbsp.
olive oil, thyme, 1 onion, 100 ml white wine, 1 liter of water, spices, butter and grated cheese. Preparation:

Soak dried mushrooms in warm water for half an hour. Fry the chopped onion in olive oil, and after a couple of minutes add fresh mushrooms and thyme. After another 5 minutes, add dry mushrooms and rice, fry lightly, and then pour in the wine. When it has evaporated a little, start adding water in small portions as it is absorbed. When the dish is ready, season the risotto with butter and sprinkle with cheese.

How to properly freeze mushrooms

How to Freeze Mushrooms
There are several reasons why you might want to freeze mushrooms.

Maybe you found a really good price at the supermarket that you couldn't refuse, so you bought a few kilos of mushrooms.

Perhaps you've been foraging for wild mushrooms and found an abundance of wild morels and chanterelles.

When collecting wild mushrooms, make sure you identify them before freezing. If you are a beginner, you may be hesitant between a toadstool and an edible mushroom.

Or you could try your hand at growing your own mushrooms and produce more mushrooms than you expected!

Whatever your reason, if you won't be able to use up all of your mushroom supplies before they start to spoil, then freezing is a great way to preserve them and avoid having to throw them away.

Fresh mushrooms only last about a week in the refrigerator. So if you don't think you can eat them all in that time, it's good to plan ahead and consider freezing some of them.

It is best to freeze mushrooms while they are still as fresh as possible. If you freeze shriveled and dried out mushrooms that won't go bad in a day or two, they will be the same when you defrost them again.

So choose mushrooms that look and smell fresh and put them in the freezer. Throw away any that are already showing dark spots.

When buying mushrooms, look for a fresh, woody scent. They should not smell musty or musty. Their texture should be firm, not flaky. They should not appear discolored or bruised.

If you are purchasing larger mushrooms, try to look for mushrooms that have closed gills rather than black ones when you buy them.

For the immediate future, before you can freeze them, store them in the refrigerator in a paper bag to absorb any excess moisture they release.

Or, if they come pre-packaged from the grocery store, you can leave them as is until you're ready to freeze them.

Find out how to make the most of frozen mushrooms

Find out how to make the most of frozen mushrooms and that earthy flavor.

Mysterious and strange mushrooms are like the Addams family in the produce section of your store. They have a unique origin and an exciting, earthy flavor that can be polarizing. If you're a fan of these mushrooms and have a surplus, you can freeze them to save for later.

When should you freeze mushrooms?

Mushrooms can be stored in the refrigerator for 4 to 7 days. Decide how much you plan to eat in the first few days and set aside the rest to wash and freeze as soon as possible while it's still fresh, firm and pristine.

Canned solyanka with mushrooms

Photo: svlenta.ru
A very fragrant recipe for autumn or winter.

You will need:
500 g cabbage, 500 g tomatoes, 500 g mushrooms, 250 g onions, 250 g carrots, 25 g salt and 9% vinegar, 50 g sugar, 60 g vegetable oil.
Preparation:

Chop the cabbage, grate the carrots on a coarse grater, chop the onion and cut the tomatoes into cubes. Fry onions, tomatoes and carrots in vegetable oil for about 40 minutes. Add cabbage, sugar and salt, and leave for another 50 minutes. Lastly, add vinegar and boiled mushrooms, and after 5 minutes you can put the hodgepodge into sterilized jars.

What is the best way to clean mushrooms?

You may be tempted to wash mushrooms with water. They'll cook in the liquid later, so no big deal, right? Wrong! Mushrooms absorb water like little sponges. The best way to clean them is to brush off any dirt using a dry pastry brush or cotton paper towels.

first you need to peel the mushrooms before freezing

No matter how you freeze mushrooms, you need to clean them first. Once the mushrooms are frozen, it will be nearly impossible to remove dirt and other contaminants.

So, you want to freeze them in such a state that they are ready to add directly to the pot or pan without any additional steps.

Most chefs advise not to wash mushrooms. Mushrooms tend to absorb a lot of moisture, causing them to become soft and soggy.

Instead, use a rough brush to remove as much visible dirt as possible. You can also trim the ends of the stems as they tend to be tough and woody and not eaten anyway.

Is it possible to freeze raw mushrooms?

Theoretically yes, but after that they will be soft due to the high water content, which changes the structure of the mushroom itself as ice crystals form. It is best to cook the mushrooms first and then freeze them.

How to prepare mushrooms for freezing?

How to prepare mushrooms for freezing?

It is best to fry if the mushrooms are intended for the freezer. This method will draw out the moisture from them and concentrate the earthy flavor.

Slice or quarter any mushrooms larger than an inch. Melt 1 tablespoon unsalted butter or heat 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms in a single layer and cook until browned, about 2 minutes. Continue cooking, stirring occasionally, until the mushrooms begin to brown.

Transfer the mushrooms to a rimmed baking sheet and spread out to cool.

Repeat with the remaining mushrooms, using more butter or oil, and let them cool on the baking sheet.

How do you pack mushrooms for the freezer?

Once the mushrooms have cooled completely on the baking sheet, label and date resealable freezer-safe bags, then fill them with the cooked and cooled mushrooms.

How long do mushrooms last in the freezer?

Mushrooms can be stored in the freezer for up to 9 months.

How to use frozen mushrooms:

When you're ready to use them, there's no need to defrost them first. Frozen mushrooms are best used in dishes that you will cook and reheat, so they don't need to be thawed in advance.

Salad with mushrooms and ham

Photo: domstrousam.ru
Just a few ingredients, and the salad turns out so good that it’s suitable for a holiday table!

You will need:
200 g mushrooms, 200 g ham, 100 g cheese, 2 eggs, 2 tbsp.
vegetable oil, 2 tbsp. mayonnaise. Preparation:

Boil the eggs and fry the chopped mushrooms in vegetable oil. Grate the cheese and chop the remaining salad ingredients. Mix everything together and season with mayonnaise.

How to cook frozen mushrooms?

Having a bag of frozen mushrooms in the freezer means you can whip up a delicious side dish whenever you want.

Mushrooms are an excellent side dish for grilled meats such as steaks, turkey burgers or chicken cutlets. You can also use mushrooms to garnish sandwiches. Apply a thin layer of mayonnaise or butter to avoid soaking the bread in any remaining mushroom liquid.

frozen mushrooms

Chicken muffins with mushrooms

Photo: blogjenshini.ru
A wonderful appetizer and convenient dish with mushrooms to take with you to work or on the road.

You will need:
500 g chicken fillet, 500 g mushrooms, 250 g mozzarella, cherry tomatoes, 2 onions, 2 cloves garlic, 2 tbsp.
vegetable oil, 1 tbsp. sour cream, spices. Preparation:

Finely chop the mushrooms with onions and fry in oil with spices and garlic. At the end, add sour cream and put the filling aside. Thinly slice the chicken into schnitzels, beat them, sprinkle with spices and form them into baskets in muffin tins. Place mushroom filling, cherry tomato and a slice of mozzarella in each basket. Bake for about 25 minutes at 180 degrees.

Blanching or steaming mushrooms

Blanching is the process of partially steaming mushrooms before freezing them.
Blanching is the process of partially steaming mushrooms before freezing them.

The time required to blanch mushrooms depends on their size. So it is better to first sort the mushrooms by size.

You don't have to sort them exactly, but try separating large and small mushrooms into separate groups.

Mushrooms larger than an inch in diameter should be quartered or chopped, as a quick blanching does not cook them completely.

TIP : To prevent mushrooms from browning when blanching, first soak them in a solution of 1 teaspoon lemon juice to 2 cups water.

When you are ready to blanch the mushrooms, place them in a steamer basket and place them over a pan of simmering water.

Blanching whole mushrooms will take about five minutes. Smaller mushrooms or mushrooms that you quarter or slice will take about three minutes.

Once you have steamed the mushrooms, immerse them in a bowl of ice water for the same amount of time as you steamed them.

Then strain as much water as possible and seal them in airtight containers or freezer bags. Removing as much air as possible will help prevent freezer burn.

Blanched or steamed mushrooms will not be as moist and soft when thawed compared to mushrooms that have been frozen raw.

They are great for pizza, quiche or pasta. They will taste best if you use them within a year of freezing.

If you add frozen blanched mushrooms to a stir-fry, try to only add a couple at a time. This will prevent the pan from getting too cold.

For dishes you put in the oven, you can usually add mushrooms while they're still frozen. They will thaw and warm up in the oven while you prepare the rest of the ingredients.

For items like soup or stew that won't go into the oven, toss in the frozen mushrooms about twenty minutes before the recipe is ready.

Pasta with mushrooms and pumpkin sauce

Photo: koolinar.ru
A very unusual recipe that we simply could not help but share.

You will need:
250 g of pasta, 300 g of mushrooms, 600 g of pumpkin, 1 onion, 3 cloves of garlic, 60 g of nuts, spices, olive oil, herbs, 0.5 cups of broth.
Preparation:

Bake the pumpkin until soft, beat it in a blender with the broth, half the garlic, nuts and spices. Fry the mushrooms with onions, herbs and remaining garlic. At the end, add the prepared pasta to them, mix and when serving the fields, add pumpkin sauce.

Sautéing mushrooms before freezing

Sauteing is cooking the mushrooms in a little butter or hot oil before freezing them.
Sauteing is cooking the mushrooms in a little butter or hot oil before freezing them. You can also add any other seasonings such as salt and pepper while frying them.

Although I prefer them to be simpler so they can be used in any recipe.

Sauteed mushrooms will retain a firmer consistency than blanched or raw mushrooms, and I prefer to cook them before freezing.

You can use them the way you would normally use mushrooms, such as on pizza, in a stroganoff dish, deep-fried, infused in stews, or in other recipes.

It will take about four minutes to sauté whole or sliced ​​mushrooms. You want them to be almost cooked through, but not all the way through. When they're done, most of the liquid should have evaporated from the pan.

Let the sautéed mushrooms cool on a paper towel-lined plate until they reach room temperature.

You can then pack them in containers or airtight bags and try to remove as much air from the container as possible to keep them fresh.

Just like raw mushrooms, you can quickly freeze sautéed mushrooms individually.

Place the mushrooms on a tray lined with parchment paper and freeze, and once frozen, place them in freezer bags. If they are stuck to the parchment paper at all, you can lift them off with a spatula.

If you are not freezing the mushrooms individually before packing them, leave about a half-inch of air space at the top of any containers, as the mushrooms may expand slightly as they cool.

To prepare you will need:

• Pan
• Splash screen
• 1 tbsp. butter
• Heat-resistant rubber spatula
• 2 cups frozen mushrooms
• 2 tbsp. chopped shallots
• 2 tbsp. chopped fresh parsley
• Serving dish

Step-by-step plan for preparing frozen mushrooms:

Step 1 Place the frying pan over medium heat. Heating an empty pan makes it easier for the grease to spread and reduces the chance of sticking. If you are using a nonstick pan, spray with nonstick spray before placing it on the burner; this helps protect the non-stick coating.

Step 2 Place the butter in the pan and stir the pan to spread the butter across the bottom as it melts. Cook the butter until it stops foaming and smells a little nutty. Using butter at room temperature helps; it melts faster. The liquids in butter at room temperature are also less likely to burn while you wait for the butter's solids to liquefy.

Step 3 Add mushrooms to melted butter. Mushrooms do not need to be thawed before cooking; mushrooms naturally contain a lot of water, and a little ice doesn't make much difference. Use spray on the screen body. Moisture causes the oil to splatter, which can cause burns to your hands or face.

Step 4 Cook the mushrooms, stirring frequently, until most of the liquid has evaporated, then add the shallots and cook for a few more minutes. The mushrooms are ready when the shallots are translucent, there is no visible moisture and the mushrooms have darkened. Don't let them turn black. Black mushrooms are burnt mushrooms.

Step 5 Decorate and serve. Transfer the mushrooms to a serving platter and sprinkle the parsley on top. Serve hot.

Conclusion:

Adding about a half ounce of wild mushrooms greatly improves the texture of the sautéed mushrooms.

Mushrooms in spicy tomato sauce

Photo: vk.com
Italian recipe adapted to Russian realities.

You will need:
800 g of mushrooms, 400 g of tomatoes in their juice, 2.5 cm of ginger root, 4 cloves of garlic, 1 tsp each.
coriander and fennel seeds, a pinch of turmeric and hot pepper, 2 tbsp. vegetable oil. Preparation:

Using a blender, grind the ginger with garlic and 2 tbsp. tomatoes. Coarsely chop the mushrooms and fry in oil until the liquid has evaporated. Remove them from the pan and fry the fennel seeds in it. Add spices, tomatoes and tomatoes with ginger to them, and continue cooking for 5 minutes. Return the mushrooms to the pan, reduce heat and simmer for another 10 minutes, covered.

Cooking with frozen mushrooms

Fall is the time for warm, savory soups, hearty meats, and our favorite fast food dishes. But even if you're indulging this fall, that doesn't mean you have to eat junk food. You can add extra nutrients to your meals and cut calories by adding mushrooms to your everyday meals.

By freezing mushrooms, you will always have these delicious fillings on hand.

Although we always recommend fresh mushrooms, it is not always convenient to keep them in stock. Fresh mushrooms are certainly delicious, but by the time they get to your pan, they'll have been stored for about a week or even several months.

By freezing mushrooms, you'll always have these delicious fillings on hand . But, surprisingly, not many people have frozen fresh mushrooms before!

In this post, we're going to explain how to preserve mushrooms by freezing them, as well as how to cook them when you're ready to cook, explaining how to defrost them and reheat them for maximum nutritional value and best flavor.

But before we talk about how to cook with frozen mushrooms, let's discuss a few important reasons why you should freeze mushrooms in the first place.

Why freeze mushrooms?

Here are some good reasons to freeze fresh mushrooms:

1. Reduce waste. Sometimes it is impossible to eat all the fresh mushrooms you buy. While some of us have compost bins that allow us to use expired mushrooms as fertilizer, most end up throwing them in the trash.
2. Cost savings . If you buy mushrooms in bulk, you can often save a lot on the price. If you stock up on mushrooms during a sale, you can easily stash away a few frozen bags to get your money's worth later.
3. Similar nutrients . If you follow our instructions for freezing mushrooms, you'll reap the same benefits as eating fresh mushrooms. Although some B vitamins and antioxidant properties may be lost during cooking, our instructions are designed to preserve as much of the mushrooms' original nutritional integrity as possible. By adding these frozen mushrooms to your everyday meals, you'll instantly add plenty of nutrients without much effort.
4. Convenience. Sometimes convenience is king! What's better after a long hard day than having mushrooms cooked and ready to eat at your fingertips?

preparing for the freezer

Tips for Cooking Frozen Mushrooms

When defrosting and heating mushrooms, follow the advice of our specialists:

1. Make sure you freeze properly. Freezing mushrooms is not difficult, but the first mistake people make is not properly preparing them for the freezer.

If you try to freeze mushrooms that are almost past their expiration date, they may become slimy when thawed. Or, if you don't braise them before freezing, they can serve as a freezer substitute with a rubbery texture.

So, how you prepare mushrooms for freezing has a huge impact on flavor, nutritional profile, and texture.

2. Know how long to freeze. The next mistake many people make is forgetting to date their freezer bag. Even the best-cooked mushrooms can get freezer burn if stored at low temperatures for too long.

When properly prepared and stored, mushrooms can be stored in the freezer for up to six months. Check out these tips for storing mushrooms in the freezer to make sure they are stored properly and can be kept cold for several months.

3. Use them straight from the freezer. Mushrooms are not like meat: you don't need to take them out of the freezer to defrost them before cooking with them. In fact, if you move frozen mushrooms into the refrigerator for several days or leave them on the counter at room temperature for several hours, they may spoil! During the thawing process, mushrooms naturally release water, which makes some wet mushrooms moist after thawing.

The only exception to this rule is if you are making mixed burgers or mixed meals, frozen mushrooms are difficult to add to the mixture. In this case, you can refrigerate the mushrooms for up to 24 hours before cooking. But be careful: Any longer and you may compromise their texture, flavor, or freshness.

take the mushrooms straight from the freezer to the hot pan

Instead, take the mushrooms straight from the freezer to a hot pan to reheat them. If you are making soup, add them directly to the warm broth. If it's spaghetti night, add it directly to the crushed tomato in the pan.

When making a sauce, stir-fry or burganove, simply add the mushrooms after creating the recipe and then heat gently to gradually bring the mushrooms up to temperature before serving.

Our tip for creating juicy blended burgers? Cut into cubes (¼ inch or smaller), then sauté any excess mushrooms before freezing so they can be easily mixed into the mince.

Be creative! Use prepared mushrooms to top pizzas, add to omelettes, and add flavor to your quesadillas.

4. Do not stew or bake frozen mushrooms in the microwave. Remember, if you followed our instructions above, you've already sautéed your mushrooms before freezing them, so they don't need to be "re-cooked." Simply reheat the mushrooms, stirring them in as you near the end of the meal. By overcooking mushrooms, you risk losing their nutritional value, flavor, and texture.

After quick heating, you can enjoy your meal!

Hearty salad with mushrooms and cabbage

Photo: pinterest.ru
Despite the abundance of ingredients, this is a lean recipe!

You will need:
200 g of mushrooms, 250 g of Chinese cabbage, 4 potatoes, 4 pickled cucumbers, 1 pepper, herbs, oil, spices.
Preparation:

Chop the mushrooms and fry with spices until golden brown. Boil the potatoes and cut all the ingredients into cubes and shred the cabbage. Mix the salad, garnish with herbs and drizzle with oil if desired.

Mushroom-barley soup made from fresh, frozen and dried mushrooms

One of the most comforting soups is mushroom and barley soup, and this soup is made with fresh, frozen, and dried mushrooms so the mushroom flavor is dominant. Creamy, delicious broth, potatoes, bacon, onions and mushrooms cook together for a very comforting and filling meal.

Creamy, delicious broth, potatoes, bacon, onions and mushrooms cook together for a very comforting and filling meal.

Mushroom soup is probably one of the most satisfying. It's so rich and flavorful. For this variety, I decided to REALLY amp up the flavor by using three different types of mushrooms - fresh, frozen and dried. Now I always have a few packages in the freezer, I add mushrooms to all kinds of delicious dishes, like stir-fries, and add them to stews, stews, and gravies. Porcini mushrooms probably have one of the strongest mushroom flavors. That's why I also add another dimension of mushroom flavor by using dried porcini or chanterelle mushrooms.

Creamy, delicious broth, potatoes, bacon, onions and mushrooms cook together for a very comforting and filling meal. Served with tangy sour cream and fresh herbs, all you need is a piece of bread and you have a complete meal.

Recipe ingredients:

Recipe ingredients:

Cooking time: 45 min. Quantity: 8 servings.

• 300 g fresh mushrooms
• 250 g frozen porcini mushrooms, thawed
• 1/4 cup dried mushrooms (ceps, chanterelles)
• 4 slices bacon, cut into small pieces (lard)
• 1 tablespoon butter or vegetable oil
• 1 chopped onion
• 1/3 cup pearl barley
• 3 potatoes, chopped
• 8 glasses of water
• 1/4 cup heavy cream
• sour cream, optional, for serving
• 1-2 tablespoons fresh herbs (dill, parsley, green onions)

What mushrooms are used in this recipe and where to buy them:

I use fresh mushrooms as well as frozen porcini and dried porcini mushrooms in this recipe.

I buy frozen porcini mushrooms at the Auchan store, and dried porcini mushrooms at the market. If you don't have frozen or dried mushrooms, just use more fresh mushrooms. You can use any fresh mushrooms - baby bella mushrooms, porcini mushrooms and if you're lucky, any wild fresh mushrooms - my favorites are porcini and chanterelle mushrooms.

Preparing mushrooms:

• Prepare the mushrooms. Wash and slice fresh mushrooms.
• Thaw and peel frozen porcini mushrooms.
• Pour boiling water over the dried mushrooms, let them sit for 5-10 minutes, then clean them, discarding all the sand and small debris at the bottom of the bowl in which they were soaked

Step-by-step recipe preparation plan:

1. Prepare the mushrooms. Wash and slice fresh mushrooms. Thaw and peel frozen porcini mushrooms. Pour boiling water over the dried mushrooms, letting them sit for 5-10 minutes, then clean them, discarding any grit or grit at the bottom of the bowl in which they were soaked.
2. In a large saucepan or Dutch oven, cook bacon over medium heat until golden and crisp. Spoon the cooked bacon onto a paper towel and let it drain.
3. Drain excess bacon fat, reserving 1 to 1 1/2 tablespoons of bacon fat in the oven.
4. Add fresh and frozen mushrooms to the Dutch oven and cook over high heat for about 8 minutes. At first, the mushrooms will release a lot of liquid, but then the liquid will be absorbed and the mushrooms will begin to brown. Set aside the sautéed mushrooms along with the cooked bacon.
5. Melt 1 tablespoon butter or oil in the Dutch oven, then add the onion, season with salt and ground black pepper, and continue cooking for another 5 minutes until the onion is soft.
6. Add dried mushrooms, potatoes and barley, as well as water, to the soup. (You can also use chicken or vegetable broth instead of water if you prefer.) I just used water because the abundance of mushrooms gives the soup such a rich flavor, I don't think it needs broth. . Season the soup to taste with salt and ground black pepper, then bring to a boil over high heat, then reduce the heat to a simmer and simmer until the barley, potatoes and dried mushrooms are cooked through, about 30%. 40 min. Add fried mushrooms to the soup.
7. Add heavy cream and garnish with cooked bacon and fresh herbs such as dill, parsley and chives.
8. If desired, serve with sour cream.

Fragrant mushroom soup in the cold season

Experienced cooks rarely have the question of what to cook from frozen wild mushrooms when it’s cold outside. On such days, a hot dish with an appetizing aroma is the best solution.

For the treat you will need:

• mushrooms;
• potato tubers;
• carrot;
• onion;
• butter;
• parsley;
• sour cream for dressing;
• salt;
• seasonings

Wild mushrooms are thawed at room temperature. Rinse in a large bowl several times. Drain in a colander, dry and cut into pieces.

Peeled potatoes are cut into small cubes. Grate carrots. Finely chop the onion.

Place a piece of butter in a multicooker bowl or a double-bottom pan. When it melts, add the onion one by one, and then the grated carrots. Stirring occasionally, fry until color changes. Wild mushrooms are added to the mixture. The products are simmered for about 15 minutes until excess moisture disappears.

Water is poured into the pan. Bring to a vigorous boil. Throw potatoes into the broth. Salted. Cook over low heat for about 30 minutes. At the end, season with your favorite spices. When serving, add sour cream to the soup and sprinkle with chopped herbs.

To make the mushroom soup more filling, you can include chicken or pork in the recipe.

15 Minute Mushroom Miso Soup

Mushroom Miso Soup
This recipe works with both fresh and frozen mushrooms. The mushrooms featured in this recipe have been tried and tested to freeze well - there is no difference in cooked texture or flavor whether you cook them fresh or frozen.

Ingredients for making mushroom miso soup

Number of servings: 1 pc.

• Packet of frozen mushrooms for one person (net weight about 70 g after cooking)
• 30g maitake mushroom trimmings
• 30g mushrooms, ends trimmed
• halved king oyster mushrooms, thinly sliced
• 1 shiitake mushroom cap, thinly sliced
• Sesame oil
• 1 teaspoon vegetable oil
• 400 ml water
• 1 teaspoon dashi powder
• 3 thin slices zucchini, quartered
• 3 thin slices daikon, quartered
• 1 layer tofu, thinly sliced
• a few thin slices of konjac (konjac) optional
• 1 tablespoon red miso paste

Step-by-step plan for making mushroom miso soup:

1. Prepare a bag of frozen mushrooms ahead of time by placing the mushrooms flat in a ziplock bag. You can store this mushroom pack in the freezer for up to 2 weeks. You can also make freezer bags of a variety of mushrooms, then measure and remove them individually to cook.
2. Fry frozen mushrooms (do not melt). Heat sesame seeds and vegetable oil in a wok. Gently untie the mushrooms while they are still in the ziplock bag. Then pour the contents onto the wokpan. Sauté the mushrooms in the pan until they begin to moisten and soften.
3. Add vegetables and simmer. Add water, dashi powder, zucchini, daikon, tofu puff and konnyaku (if using). When the soup boils, cover and simmer for 3 minutes.
4. Dissolve miso paste. Turn off the stove. While the soup is still hot, dissolve the miso paste through a miso strainer. Alternatively, pour the hot miso paste soup into a small bowl, whisk to dissolve the miso, then pour the liquid back into the pan. Garnish with green onions.

Mushrooms with honey

Photo: foodman.club
For such an unusual recipe, oyster mushrooms or eringi are best suited.

You will need:
300 g mushrooms, 1 tbsp.
honey, 2 tbsp. soy sauce, 1 tbsp. rice wine, green onions, sesame seeds, 1 tsp. sesame oil. Preparation:

Mix honey, soy sauce, rice wine and sesame oil. Cut the mushrooms into slices, place them in a single layer in a frying pan, pour over the marinade and leave for 15 minutes. Then fry over low heat, turning often. Finally, sprinkle the mushrooms with green onions and sesame seeds.

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.

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!

Second courses

Surprisingly delicious recipes for second courses are very diverse. Vegetables, fish, meat can be included in their composition, but our topic today is about porcini mushrooms. A few more recipes on how to cook frozen porcini mushrooms.

Option 1.

Roast with mushrooms and meat.

To prepare you need:

• Porcini mushrooms 1 kg.
• Meat 600 gr.
• Onions 2-3 pcs.
• Carrot 1 pc.
• Cream 100 ml.

Take the onions, chop them and fry them in butter in a frying pan until golden brown, add grated carrots. Later we add pre-chopped frozen porcini mushrooms. When the mushrooms release water, you can add chopped meat. If the water has evaporated and the meat is not yet ready, you need to add more. Simmer for 20-30 minutes depending on the type of meat. At the end of cooking, add cream or sour cream and salt to taste.

Option 2.

Casserole with mushrooms and potatoes.

To prepare you need:

• White mushrooms.
• Onions 2-3 pcs.
• Potatoes 3-4 pcs.
• Oil (sunflower or olive)
• Sour cream 100 gr.
• Hard cheese 100 gr.
• Fresh greens.
• Salt and pepper to taste.

Potatoes must be peeled and cut into small cubes. The form in which the casserole will be prepared must be greased with oil, then place the potatoes. The next layer will be onions cut into half rings and mushrooms. You can lay them in this order several times. But each layer must be salted, and each layer of potatoes must be greased with oil. The last layer can be lightly covered with sour cream and sprinkled with grated cheese. Bake in the oven for 50-60 minutes, at a temperature of 200-220 degrees. A golden crust should form on top, which can be decorated with fresh herbs.

Option 3.

Mushrooms in sour cream.

To prepare you need:

• Mushrooms 1 kg.
• Onion 1 pc.
• Sour cream 250 gr.
• Oil 2 tbsp. l.

The mushrooms need to be thawed and allowed to drain a little, then cut into pieces. Pour tablespoons of oil into a hot frying pan and fry the onion. Add mushrooms and simmer for 15 minutes. Then you need to add salt and pepper, and then add 250 grams. sour cream of any fat content. Be sure to cover with a lid, do not forget to stir from time to time, and cook for 20-25 minutes. You can add greens if you wish. Mushrooms baked in sour cream can be served with any side dish.

Roast

Is it possible to cook 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.

I want to warn you that, as a rule, wild mushrooms are boiled before freezing

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.

In Russian cuisine, mushrooms rightfully occupy a special place - a variety of dishes are prepared from them, using them boiled, fried or stewed. Even a small amount of mushrooms added as an ingredient to a main dish, side dish or gravy can brighten up any lunch or dinner, turning it into a real holiday. You can use not only fresh or dried mushrooms for this, but also frozen ones.

Frozen mushrooms

frozen mushrooms for frying or preparing other dishes yourself. Usually at home, when there is no possibility of quick freezing, the mushrooms are first boiled, the water is drained and stored in separate portions of 200-300 g. This way you can freeze any mushrooms brought from the forest: porcini, boletus, birch bark, chanterelles and even russula or honey mushrooms.

The store also sells frozen mushrooms - artificially grown mushrooms and oyster mushrooms, as well as forest mushrooms - white mushrooms or honey mushrooms. These mushrooms are frozen raw and can be purchased by weight in the quantities needed for cooking. To fry for two or three servings, you will need 500 g of frozen mushrooms of any kind or frozen assorted mushrooms.

Frozen mushrooms do not need to be thawed before cooking. If you want to fry them, first fry finely chopped onion in a frying pan, and when it turns golden, add boiled or raw frozen mushrooms to the frying pan. They will give juice, which must be evaporated by frying and stirring the mushrooms over medium heat. There is no need to add a lot of spices to the mushrooms so as not to interrupt their natural taste and aroma, so the contents of the pan can only be salted and a little ground black pepper added. But 2-3 tablespoons of sour cream will only emphasize and improve the taste of mushrooms.

First, fry the mushrooms and onions separately until the liquid from them has completely evaporated. Then we begin to fry the potatoes cut into small slices in a separate frying pan. When it is already semi-moist and a crust begins to appear, add salt and place the mushrooms, fried with onions, in the frying pan. Next, until the potatoes are ready, fry them together and serve, sprinkled with finely chopped herbs.

To prepare a delicious sauce from fried frozen mushrooms, fry finely chopped onion in vegetable oil. Once it begins to caramelize, place the pan on a grated pan and blanch for 2-3 minutes. Add frozen mushrooms, fry until the juice evaporates, sprinkle the contents of the pan with 1-2 tbsp. mix flour, lightly fry everything in flour, and then add 1 glass of water. Simmer everything until the flour thickens, then remove from the plate and let stand for 10-15 minutes. This gravy can be poured over unsweetened porridge and served with meat or poultry.

Snacks

You can prepare a great variety of mushroom snacks. I will present to your attention the most popular and delicious of them.

Option 1.

Stuffed porcini mushroom caps.

To prepare you need:

• White mushrooms 20 pcs. (small).
• Broth 100-120 gr.
• Dry wine 100-120 gr.
• Oil 70 gr
• Crushed crackers 3 tbsp.

Calculate the number of mushrooms yourself. Chop the legs, previously separated from the caps, and fry with onions in a frying pan with added oil. At the end, you can add finely chopped greens. In a separate bowl, mix the fried legs with onions and crackers, salt and pepper them to taste. Turn the caps over and stuff them with filling. Grease a baking sheet with oil, place the finished caps in it, then pour the mixed wine and broth onto the baking sheet. Before baking, if desired, you can sprinkle grated cheese on top. Bake for 10-15 minutes at a temperature of 200-210 degrees.

Option 2.

Cheesecakes with mushroom filling.

For the filling you will need one carrot, one onion, 300-400 grams of mushrooms, soy sauce and spices to taste. Grate the carrots, chop the onions, cut the mushrooms into four parts. Fry all this with the addition of oil and soy sauce, about 2 tbsp. spoons. Then grind the filling in a meat grinder and leave to cool. Now we make the dough. Grind 400 g in a meat grinder. cottage cheese, salt, add 2 eggs, mix. Then you need to add flour, approximately 250-300 g. Mix in flour a little at a time. Place the entire dough on parchment and roll it out to 1 cm thick. Place the filling in the middle of the dough and roll it into a tube. Fry the tube in a frying pan, constantly turning it over so that it browns evenly. Remove from the pan and cut into pieces 1.5 cm thick.

Option 3.

Mushroom pate.

As an appetizer, it is suitable for breakfast and a holiday table.

To prepare the pate we will need:

• White mushrooms 800 gr.
• Butter 200 gr.
• Juice of one lemon, spices and salt

First you need to boil the mushrooms in salted water until tender. Afterwards, grind the mushrooms in a meat grinder and add butter, pepper, lemon juice and taste for salt, adding more salt if necessary. A very simple dish, but incredibly tasty.

Stuffed porcini mushroom caps

Mushroom caviar from champignons

Photo: zen.yandex.ru
An interesting recipe for those who are tired of eggplant and squash caviar.

You will need:
400 g champignons, 2 onions, 2 carrots, 4 tbsp.
vegetable oil, 2 tbsp. soy sauce, 50 g walnuts, 3 cloves of garlic, salt and spices. Preparation:

Cut the mushrooms in half and bake for 20 minutes at 180 degrees. Finely chop the onion and fry, add grated carrots and cook together for 10 minutes. Pass all the ingredients through a meat grinder, including garlic and nuts, and season the caviar with soy sauce.

Champignons stuffed with chicken

Photo: eldomo.ru
Everyone knows chicken with mushrooms, but what about mushrooms with chicken?

You will need:
600 g champignons, 150 g boiled chicken, 1 egg, 1 onion, 1 tbsp.
chopped greens, 4 tbsp. wheat cereal, 200 g sour cream, 50 ml white wine, 1 tsp. grainy mustard, 150 g processed cheese, salt. Preparation:

Separate the stems from the mushrooms and chop them finely. Fry the wheat grains for 4 minutes, pour boiling water over them and cook for 10 minutes. Cut circles from the processed cheese to the size of the caps, and chop the trimmings with herbs, chicken and onions.

Mix it all with cereal, mushroom stems and egg, add spices, stuff the caps and put pieces of cheese on top. Place the caps in a mold and fill with sour cream, mustard and wine. Bake for 15 minutes at 180 degrees.

Champignons in batter

Photo: sdelai-lestnicu.ru
A simple and quick snack for beer or just because!

You will need:
300 g champignons, 125 ml water, 1 egg white, 3 tbsp.
flour, 0.5 tbsp. starch, salt and spices. Preparation:

Beat the egg whites with salt, add cold water, and then flour and starch. Watch the proportions so that the batter has the consistency of thick sour cream. Wash and cut the champignons as desired, dip in batter and fry in plenty of oil.

Olivier with champignons

Photo: starbene.it
An original interpretation of the classic homemade salad, but now with mushrooms!

You will need:
200 g of champignons, 4 potatoes, 4 eggs, 4 pickles, 1 carrot, 1 can of canned peas, mayonnaise.
Preparation:

Boil carrots, potatoes and eggs, cut them into cubes. Chop the onion and champignons in the same way and fry until golden. Chop the cucumbers, mix the ingredients and season the Olivier with mayonnaise.

Mushroom champignon soup: 8 delicious recipes (step by step)

Salad with raw champignons and bell peppers

Photo: vsezdorovo.com
Raw champignons have a completely different taste in dishes.

You will need:
120 g champignons, 60 g bell pepper, 1 red onion, 4 tbsp.
9% vinegar and vegetable oil, 2 tbsp. soy sauce, dried garlic, oregano, salt. Preparation:

Cut the pepper into strips, the onion into feathers, and the mushrooms into thin slices. Pour half the vinegar and half the oil over the onion and leave for 10 minutes. Add it to the vegetables, mix with spices and top with a dressing made from the remaining oil and vinegar.

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Lentils with champignons

Photo: patee.ru
A very satisfying, simple and budget-friendly recipe for lovers of mushrooms and lentils.

You will need:
1 glass of lentils, 300 g of champignons, 2 onions, 2 cloves of garlic, 1 carrot, salt, pepper, herbs.
Preparation:

Boil the lentils until soft according to instructions and drain off any excess liquid. Chop the onion and garlic, grate the carrots on a coarse grater, and cut the champignons into pucks. Fry all the vegetables in vegetable oil until tender, add the lentils, simmer a little and add chopped herbs with spices.

Buckwheat soup with mushrooms

Photo: ok.ru
It turns out even more interesting with potato dumplings.

You will need:
300 g of chicken, 250 g of mushrooms, 0.5 cups of buckwheat, 1 onion, 1 carrot, 2.5 liters of water, 1 bay leaves, 2 potatoes, 1 egg, 2 tbsp.
flour, spices. Preparation:

Cut the chicken into large pieces, add water and boil until cooked. Fry mushrooms with grated carrots and chopped onions. Separately, boil the potatoes, mash them and mix with the egg, spices and flour. Add buckwheat and bay leaf to the chicken, and then use a spoon to add potato dough dumplings. When the dumplings float to the surface, add the frying agent, bring the soup to a boil and simmer for another 5 minutes.

Mushroom champignon sauce with sour cream

Photo: mychampignons.ru
Champignons can also be used to make an excellent sauce for pasta, porridge or meat!

You will need:
200 g champignons, 1 onion, 2 tbsp.
flour, 20 g butter, 125 g sour cream, juice of 1 lemon, 2 bay leaves, a pinch of black pepper, 1 tbsp. chopped greens. Preparation:

Finely chop the onion with the champignons and simmer until tender in butter with a little water. Add flour, stir, bring the sauce to a boil. Add sour cream, spices, bay leaf, lemon juice and herbs and simmer a little more. Take out the bay leaf and blend the sauce with a blender.

Champignons stuffed with vegetables

Photo: yalove.ru
An unusual, tasty, bright and completely vegetarian snack.

You will need:
6 large champignons, half an avocado, 1 tomato, 30 g basil, 20 g green onions, a pinch of sweet pepper, 1 tbsp.
sesame seeds, 1 tbsp. soy sauce. Preparation:

Peel the raw mushrooms and carefully remove the stems. Finely chop all the other ingredients, add garlic to taste and season with soy sauce. Stuff the mushroom caps and garnish with sesame seeds.

Champignons in honey-mustard marinade

Photo: youtube.com
A new take on the usual appetizer of pickled champignons!

You will need:
600 g champignons, 2 tsp.
honey, 1 clove of garlic, half a lemon, 1 tsp. spicy mustard, 2 tsp. grainy mustard, 3 tbsp. vegetable oil, spices. Preparation:

Pour salted boiling water over the mushrooms and boil for 5 minutes after boiling, drain the water. Mix honey with mustard, add oil and lemon juice, crushed garlic and spices. Stir the marinade and pour it over the still hot mushrooms. Place in a jar, and when it cools down, put it in the refrigerator for at least 6 hours.

Champignons from Jamie Oliver

Photo: povar24.info
Spicy champignons with cheese are an ideal side dish or snack that is very easy to prepare!

You will need:
10 champignons, 1.5 cm chili pepper, 2 tbsp.
chopped cilantro, 1 tbsp. lemon juice, 3 tbsp. olive oil, 30 g cheese, salt. Preparation:

Chop the garlic, pepper and herbs, mix them with lemon juice and olive oil. Roll the washed champignons in this mixture and leave for half an hour. Place small pieces of cheese into the mushroom caps and bake for up to 20 minutes at 200 degrees.

Mushroom and zucchini pate

Photo: sdelai-lestnicu.ru
A quick and cheap recipe for every day!

You will need:
2 zucchini, 300 g champignons, 1 onion, 1 carrot, 2 cloves of garlic, 2 tbsp.
soy sauce, 100 g processed cheese, spices and herbs. Preparation:

Grate the zucchini, add salt and leave for half an hour. During this time, chop the mushrooms, onions and carrots, and prepare the frying with soy sauce and spices. Squeeze the excess juice from the zucchini and fry them separately until soft. Place all ingredients in a blender, add processed cheese, spices and herbs, and blend.

Marinated champignons

Photo: dneprovec.by
They can be eaten immediately or left to brew in the refrigerator until tomorrow.

You will need:
1 kg of small champignons, 5 cloves of garlic, 1 tbsp.
salt, 2 tbsp. sugar, 6 tbsp. vinegar, 50 ml sunflower oil, 7 peppercorns, 3 bay leaves. Preparation:

Add chopped garlic, oil, vinegar, sugar and salt to the pan, add the washed champignons and place on the stove. Bring to a boil and simmer covered for another 10 minutes. Place the mushrooms in a jar or container, add pepper and bay leaves.

Quiche with mushrooms and cheese

Photo: attuale.ru
A simple mushroom pie for dinner or lunch.

You will need:
1.5 cups flour, 125 g butter, 4 tbsp.
sour cream, 500 g mushrooms, 1 leek, 1 bunch of herbs, 200 ml 20% cream, 150 g cheese, 3 eggs, spices. Preparation:

Sift the flour, cut the butter into cubes and grind into crumbs. Add sour cream and salt, knead the elastic dough and put it in the refrigerator for an hour. Fry the mushrooms with onions, herbs and spices, and beat the cream with eggs and grated cheese. Roll out the dough and place it in a mold with sides, and bake it under pressure for 20 minutes at 180 degrees. Place the filling on top, pour the filling and bake for about 15 minutes.