How to cook frozen whole champignons

Fried gifts of the forest

Everyone has their own opinion about what to cook from frozen mushrooms. It all depends on the desires and taste preferences of the cook. When choosing a dish, you always want to make something tasty, but not very complicated. Most often, such thoughts arise on weekdays, when there is very little time left to prepare dinner. In this case, the mushrooms can be fried. This is not difficult to do.

To work you will need: for 1 kilogram of frozen food, 2 onions, salt, vegetable oil, 2 cloves of garlic, ground pepper and a little special seasoning for mushrooms.

This method includes several stages:

First, you need to remove the mushrooms from the freezer. It will take some time for them to melt. At the same time, you can do other work.
Place the frying pan on the fire, pour oil into it and add the prepared mushrooms.
While they begin to fry, you need to peel, wash and cut the onion into half rings. The crushed product must be immediately sent to the frying pan.
Chop the peeled garlic cloves into strips and also add to the mushrooms.
Based on your own taste, add the required amount of salt, spices and a little pepper.

The readiness of the dish is determined by the desired degree of doneness.

Choosing containers for freezing mushrooms

Freezing fresh champignons in the freezer without losing their appearance and beneficial properties is not very difficult. For the correct maintenance of mushrooms in the chamber, not only their quality, thorough preparation and proper use of freezing techniques are important, but also the choice of container in which the product will be stored.

Recommended containers to use:

plastic food containers with sealed lids attached to them;
dense plastic bags with a capacity of 1–2 liters, equipped with special slider locks;
ordinary plastic bags, as well as buckets and jars of cream cheese, sour cream, ice cream with lids;
bags made of natural cotton fabric;
trays or plates made of metal, plastic or glass;
paper bags.

An important condition for freezing is the condition of the dishes for placing the workpiece - it must be clean and dry. When choosing a container, you should give preference to a square or rectangular container, which will allow you to store the product in the freezer most economically.

To remove air from bags, it is advisable to acquire a household vacuumizer - a device with which you can easily and quickly pump out air from the bag, and use a heating element to seal (solder) the bag.

When choosing the type of container for freezing mushrooms, you need to consider the way they are placed - whole or chopped. To preserve the shape of the caps, it is recommended to use containers made of elastic material that is not subject to damage - polystyrene or polypropylene.

How to cook champignon mushrooms

Cooking champignon mushrooms can be a little tricky. When we think of cooking mushrooms on the stove, we all also expect a perfectly cooked steak.

You also want to hear a slight sizzle as the champignon mushrooms cook. This means the pan is hot enough to quickly evaporate the moisture and caramelize the mushrooms. If you don't hear any hissing, adjust the temperature.

How to properly cook champignon mushrooms on the stove

Clean the mushrooms. Avoid rinsing mushrooms for cooking on the stove - not because they become waterlogged, as some believe, but because excess surface moisture prevents browning. Instead, wipe them off with a damp towel and separate the mushrooms into pieces before cooking.
Cook the mushrooms in a large wide frying pan or saucepan. Cook the mushrooms in a large surface area pan. You want to be able to spread the mushrooms in a single layer to maximize their contact with the hot pan and allow the moisture to evaporate quickly.
Cook with butter and sherry. Adding a little butter and a splash of sherry (or white wine or your favorite vinegar) will give the mushrooms a rich sauce that makes them truly worthy of a place next to your main course.

Using and serving mushrooms on the stove

Once cooked, you can add these mushrooms to other dishes (like stews) or enjoy them at dinner. Leftovers can be stored in an airtight container in the refrigerator for up to four days.

How to cook fresh champignon mushrooms

INGREDIENTS

900 g Champignon mushrooms
2 tablespoons unsalted or olive oil
1 tablespoon dry sherry or vinegar
1 tablespoon finely chopped fresh parsley leaves

EQUIPMENT

Large frying pan
putty knife

STEP-BY-STEP PLAN

Clean and trim the mushrooms. Clean the mushrooms by wiping off any dirt with a damp paper towel. Quarter the mushrooms through the stem.
Fry the mushrooms. Heat a large regular or cast iron skillet over medium heat. Add mushrooms in a single layer and cook for 2 minutes. Turn the mushrooms over and cook for another 1-2 minutes. The mushrooms should be golden brown and have released some liquid.
Cook the mushrooms until they are browned and reduced in size by half. Reduce heat to medium and continue cooking, stirring occasionally, until all moisture has evaporated and mushrooms are dark reddish brown with golden flecks, 5 to 8 minutes more.
Add butter, sherry and parsley. Remove the pan from the heat and add the oil or oil, sherry or vinegar and chopped parsley. Stir to coat and serve immediately.

Grilled champignons – also mushrooms, herbs, butter and garlic

During barbecue season, we recommend cooking mushrooms over the fire. Large champignons are best suited for this. They are prepared simply and quickly, and as a result they can become an independent dish or a good pair with meat. See the recipe here .

Grilled champignons

Grilling is, of course, good, but what if the marinated mushrooms quickly run out? And there won’t be anything left with mushrooms for the day after tomorrow? And where do you put the stems from the hats? Prepare dumplings with champignons. They can be easily frozen.

How to freeze and defrost correctly

The good news is that you can prepare many delicious dishes from frozen forest products. These include soups, main dishes, baked goods, and salads. Recipes for dishes made from frozen porcini mushrooms are especially interesting. But in order to do all this with a bang, you need to properly freeze and defrost mushrooms, otherwise they may lose their taste and aroma.

Mushrooms can be frozen not only raw, but also boiled, fried or stewed. You need to process the collected mushrooms as soon as possible, especially when it comes to porcini mushrooms, honey mushrooms, boletuses and boletuses. The rest of the mushrooms can wait a day.

Freezing raw is best suited for forest mushrooms: honey mushrooms, chanterelles, forest champignons, boletus, boletus and boletus. In this way, you can prepare mushrooms for subsequent cooking of soups.

Before freezing, raw mushrooms must be thoroughly washed and dried, laid out on a towel. Then you need to place them in one layer on a tray and place them in the freezer, setting the temperature to the lowest possible level. After 12 hours, put the mushrooms into bags and put them back in the freezer, operating as usual. If the collected mushrooms are whole, but not very beautiful, use short cooking for 10 minutes. This procedure is mandatory for mushrooms that are planned to be fried later.

Frying mushrooms for subsequent freezing can be done on the stove or in the oven. Place the mushrooms in a thin layer in a frying pan and fry for 5 to 15 minutes (this depends on the size of the pieces). The resulting preparation is good for filling pies.

Recipes for chanterelle salad

When placing raw or processed mushrooms in the freezer, you need to remember that there should be as little air in the bag as possible, so it must be vented before sealing.

Mushrooms should be defrosted at room temperature, or better yet, in the refrigerator. Thawing 2 kg will take approximately 12 hours, so you will have to take care of this in advance. You cannot use a microwave oven, boiling water, etc. for defrosting. But to fry mushrooms, it is not necessary to defrost them at all. You first need to fry the onion in a hot frying pan, and then put the mushroom preparation into it. The only caveat is that the mushrooms need to be chopped before freezing.

Preparation before freezing

First of all, you need to prepare the mushrooms in a special way. Carefully sort through and cut off dark or heavily soiled areas. Update the cut on the legs. Throw away damaged copies. Rinse good mushrooms with warm water, then place on a clean kitchen towel. The material will absorb excess moisture, which will gradually flow onto the table. Wait a few hours - the water should dry completely.

Cut the mushrooms into small cubes. Place in plastic containers, such as lunch boxes. You can also use regular packages. The most important thing is to squeeze out the excess air. Tie the edges tightly, otherwise the contents will absorb odors emitted by other foods in the freezer.

If you still decide to use plastic containers, wash them under the tap so that no dirt or residues of other products remain. Then wipe the inside well with a clean cloth. And only then fill it with mushrooms.

Overall

Preparing whole champignons for the winter is quite simple. Follow several steps sequentially. Select small specimens. Wash thoroughly under the tap, cut off all damaged areas (rotten or heavily soiled) with a knife. Place clean mushrooms on a cloth and wait until they are completely dry. Place the prepared product on a tray or baking sheet. Cover the top with cling film. If there is no film, it is permissible to use a plastic bag. Place the preparation in the freezer.

The storage duration will be 4-12 days. After the specified time has passed, transfer the champignons to containers. Cover tightly with lids.

Shredded

You can also freeze sliced mushrooms. This preparation is especially convenient to use for preparing various dishes - sauces, stews, salads. Sliced mushrooms defrost and cook much faster. We list the main steps that will help you make supplies for the winter:

Prepare the mushrooms before cooking - carefully sort and rinse;
Place to dry on a paper or cloth towel;
Cut the pulp into slices;
Prepare a baking sheet or cutting board;
Lubricate the surface with vegetable oil;
Place a layer of sliced mushrooms on top so that the plates do not touch;
Cover top with plastic bag;
Place the baking sheet in the freezer for 5 days;
On the 5th day, remove the mushrooms and place them in containers or bags;
Cover tightly with lids;
Place supplies to be stored in the freezer;
Shelf life – 1 year.

Plate freezing

The easiest way to prepare mushrooms is in plates. This will allow you to quickly prepare the semi-finished product for cooking. You can make soup or side dish.

Select the strongest and freshest champignons;
Wash the product under the tap;
Remove all particles of debris and soil, cut off the black spots with a knife;
Clean the stem and cap;
Using a sharp kitchen knife, cut the mushrooms together with the stem into slices;
Place the plates on a dry cloth - terry or waffle towel;
Leave to dry for 10 minutes - during this time excess water will drain;
Line a cutting board with clean cling film;
Place champignons on the surface of the board;
Make sure that the plates do not touch each other;
Before cooking, do not defrost the mushrooms, but simply place them in a dish.

How to freeze fried mushrooms

Some housewives prefer to fry mushrooms before freezing.

Carefully sort the mushrooms;
Throw away any damaged or rotten specimens;
Fill the product with warm drinking water for 10 minutes;
Moisture softens the peel. You can easily remove soil residues and dirt;
Using a thin knife, peel the caps;
Update the leg cut;
Blot the peeled mushrooms with a dry cloth;
Place on a paper towel to quickly absorb any remaining water;
Cut the pulp into thin slices or cubes;
Place the product in a preheated frying pan, sprinkled with oil;
Cook until the liquid has completely evaporated;
Place the cooked mushrooms in plastic bags;
Place in the freezer for storage;
The shelf life is several months if the temperature is maintained.

Important! The main advantage of freezing fried mushrooms is the absence of additional heat treatment. Simply remove the product from the freezer, warm it up a little and eat it. You can also use the preparation for preparing delicious dishes, for example, side dishes, soups, salads.

Blanched champignons

If you decide to make frozen champignons for the winter, it is recommended to blanch them. Thanks to heat treatment, the natural color of the mushrooms, excellent taste and pulp structure will be preserved. An additional advantage is the purification of products from various contaminants, such as soil residues. To prepare mushrooms you will need a large container.

Fill the pan with water;
For 1 kilogram of mushrooms, take 5 liters of purified water;
Place the container to heat on the stove;
Meanwhile, prepare the mushrooms - wash them under the tap and peel them;
Cut the pulp into small cubes;
Place the crushed product in a saucepan;
Wait for the water to boil again;
Wait 2 minutes. Turn on the stove. Drain the contents in a colander;
Pour cold water over the finished product to cool;
Drain in a colander again;
Place the boiled mushrooms in plastic containers;
Place in the freezer.

How to cook frozen champignons - step-by-step recipes with photos - POVAR24.INFO

How to cook frozen champignons? Cooking recipes may be different, but we will share with you the simplest, fastest, and at the same time very tasty! How much to cook? The main advantage of these mushrooms over other types is that they do not require preliminary heat treatment, which means they will not take up much of your time.

Place the frozen champignons in a frying pan, place on low heat and cover the dish with a lid. After 2-3 minutes, the mushrooms will give juice, so there is no need to add vegetable oil. Simmer for 8-10 minutes.
Cut the onion into small cubes and combine with mushrooms. Continue to simmer until the vegetable becomes translucent and slightly golden. Add salt, pepper to taste and your favorite herbs (dill, parsley, basil, oregano, rosemary).
Now is the time to add cream to the mixture. Mix well and continue to simmer until the sauce becomes thick.
Grate the cheese on a medium grater and add to the champignons. Increase the heat slightly to help the product melt quickly.
Add lemon juice to the finished dish.

Advice: when containing cream in a recipe, you should not get too carried away with spices, as some combinations of these products may result in a bitter taste. Just keep it in moderation.

Cooking time: 35 minutes

Number of servings: 5

calorie content – 239.6 kcal;
proteins – 6.7 g;
fats – 23 g;
carbohydrates – 1.4 g.

mushrooms (frozen champignons) – 300 g;
meat (pork) – 400 g;
tomatoes – 100 g;
bell pepper – 100 g;
cream (20%) – 150 ml;
salt, ground black pepper - to taste;
olive oil – 100 ml.

Cut the pre-thawed pork into small cubes.
In a preheated frying pan with 50 ml of olive oil added, fry the meat for about 15 minutes. Salt and sprinkle with ground pepper.
Separately, cut the tomatoes into medium-sized cubes and the sweet peppers into thin strips. Thawed champignons should be in the form of large slices.
After the pieces of pork have become slightly golden, drain the fat into a separate saucepan and add the remaining oil to the meat along with the prepared vegetables and mushrooms. Continue frying for 5-7 minutes, stirring constantly.
Transfer the mixture to a saucepan with fat, pour in cream. Make sure that the liquid is at least 2/3 of the volume of the products. If it is not enough, add a little water. Simmer the dish covered for 15-20 minutes until cooked.
Serve while the food is hot. You can sprinkle each serving with fresh herbs. The combination with boiled or fried potatoes and other side dishes from cereals will be very good.

Cooking time: 60 minutes

Number of servings: 8

calorie content – 150.3 kcal;
proteins – 13 g;
fats – 8.4 g;
carbohydrates – 5.7 g.

chicken fillet (breast) – 400 g;
frozen champignons – 250 g;
onions – 2 pcs.;
cream (10%) – 250 ml;
wheat flour – 2 tbsp;
butter – 50 g;
Parmesan cheese – 150 g;
salt, spices - to taste.

Take a pan, fill it with cold water and put the chicken fillet in it. Cook for about 20-30 minutes until tender, adding a little salt. Place on a plate, wait for it to cool and cut into medium cubes.
Take 20 g of butter and grease the frying pan with it, simmer the mushrooms in it until golden brown.
Grind the onion on a grater and fry it until transparent in the remaining butter.
Add the vegetable to the mushrooms, add salt and pepper and continue cooking for another 2-3 minutes, stirring constantly.
Pour flour into the bottom of the pan, fry it lightly, add cream and bring the mixture to a boil. Mix the sauce with chicken, onions and mushrooms, turn off the heat and let the dish cool slightly.
Prepare special baking dishes and preheat the oven to 180 degrees.
Spread the julienne, sprinkle with cheese and place in the oven for 20-25 minutes.

Tip: when buying frozen champignons, pay special attention to their appearance. The pieces should not be covered with a thick layer of ice and should not stick to each other

If this is so, then the mushrooms were stored incorrectly in the store, and they could have been re-frozen. You should refrain from such a purchase; you definitely won’t get a tasty and healthy meal from this product.

An excellent addition to delicious champignon dishes would be boiled potatoes, pasta and any types of cereals. Due to the availability of these mushrooms all year round, they can always be used in home cooking and diversify your menu. Bon appetit!

(2 ratings, average 5 out of 5)

Recipes for cooking fried champignons

You can prepare all the same dishes from frozen mushrooms as from fresh ones. After heat treatment and proper defrosting, they retain all their taste and aesthetic properties as much as possible.

There are a lot of cooking recipes, and then you will learn how to quickly fry frozen champignons, as well as prepare a delicious soup.

Recipe No. 1

Mushroom soup from frozen champignons

Recipe No. 2

How to fry frozen champignons

Recipe No. 1

average

Mushroom soup from frozen champignons

10 45 min.

Steps 8 ingredients

water 3 l
frozen champignons 500 g
onion 1 pc.
carrots 1 pc.
vegetable oil 50 g
potatoes 4 pcs.
dill (parsley) 50 g
salt 1 tbsp. l.

Nutritional value per 100 g:

Calories 24.2 kcal

Proteins 0.9 g

Fat 1.2 g

Carbohydrates 2.8 g

Prepare vegetables: peel and chop potatoes, carrots and onions. Cut the potatoes into large cubes, the onions into small ones, and grate the carrots.
Before preparing vegetables, put a pan of water on the fire. While the process of cleaning and chopping vegetables continues, the water will have time to boil - this will significantly speed up cooking.
Salt the boiling water and place the potatoes in it. This ingredient takes longer to cook than all the others, so you can start cooking it first.
While the potatoes are cooking, add the onion to a heated frying pan with oil and lightly fry, add the carrots and, stirring occasionally, cook for about 5 minutes.
Add chopped champignons to the carrot and onion mixture, stir and simmer over low heat for another 10–15 minutes. The mushrooms can be cooked in a separate pan if you want them more crispy.
Transfer the contents of the frying pan into the saucepan, stir, and cover with a lid.
After boiling, which will happen very quickly, turn down the heat and leave the soup to cook for another 30 minutes.
Serve the soup hot, garnish with finely chopped herbs.

If you want to make a thicker soup, you can add rice to the recipe.
For a 3-liter pan, 50 g of cereal is enough. It is added and cooked at the same time as the potatoes. You can also add black pepper and bay leaves to the soup if desired. Did you know? Regular consumption of champignons stimulates brain function and improves memory.

Recipe No. 2

easily

Selection and preparation of ingredients

At home, champignons are most often frozen whole. Having taken out a package of frozen mushrooms from the freezer, the first thing you should do is defrost them, but only slightly so that they can be cut. The process should take place naturally: put them in the refrigerator in the evening - before the morning they will defrost to the desired state.

If you bought frozen mushrooms in a store, most likely they will be chopped. There is no need to defrost them before you start cooking - you can simply put them in a frying pan or in a saucepan with broth.

Important! It is not recommended to place frozen mushrooms in a container with hot water - this way they will quickly lose their structure and taste. Champignons will quickly defrost during heat treatment

It is worth noting that these mushrooms do not require pre-soaking and boiling, like their forest counterparts

Champignons will quickly defrost during heat treatment. It is worth noting that these mushrooms do not require pre-soaking and boiling, like their forest counterparts.

When frozen, champignons retain much more useful substances than with other harvesting methods (drying, canning). This product is great for weight loss programs due to its low calorie content and no sugar.

Did you know? Champignon

—
one of the few mushrooms that can be eaten raw. Moreover, when fresh they retain all their beneficial properties, of which there are many.

Preparing champignons for freezing

Champignons are a universal delicacy that adds variety to both everyday and holiday menus. Often, ingredients bought in reserve do not immediately reach the table. Freezing champignons for the winter

– one of the main ways to prolong the freshness of champignons. Of course, mushrooms must be prepared before freezing.

How to choose the right raw mushrooms

The champignons need to be sorted and sorted by size and quality. Mushrooms from the store, as a rule, are already sorted, but those purchased at the market need to be inspected.

Fruit bodies of the same size are frozen. Choose the lightest ones, without dark spots and dents.

You should not try to freeze limp or stale champignons - low temperatures cannot improve their appearance.

Do I need to wash champignons before freezing?

Mushrooms collected in the forest are cleaned of debris and soil with a brush and wiped with a damp cloth. Store-bought copies are washed in running water, blotted with a paper towel and dried.

Champignons do not like water treatments, because they themselves consist of 90% water and its excess will lead to swelling. Therefore, mushrooms are not washed once again before freezing.

Preparing containers

The main condition for high-quality freezing is a reasonable serving size and sealed packaging.

The following options are suitable for freezing:

dense bags with zippers;
soft plastic containers;
disposable cups or sour cream jars.

Conscientious housewives do not forget to put a sticker on the container containing the freezing date.

How to cook stewed potatoes with frozen mushrooms

Stewed potatoes with frozen mushrooms and cabbage in tomato.

300 g potatoes
200 g frozen mushrooms
400 g cabbage
1 large onion
1 large carrot
3 tbsp. tomato paste or ketchup
1 tbsp. Sahara
1 glass of water
salt, pepper, bay leaf
vegetable oil

Cooking method:

2 tbsp. vegetable oil, chopped onion, coarsely grated carrots, place in a multicooker bowl, turn on the “pie” mode for 10 minutes, stir 2-3 times during the process;
reset the mode by clicking “turn off”;
add shredded potatoes, shredded cabbage, sliced mushrooms and pour in 0.5 cups of hot water, turn on the “soup” mode for 1 hour;
add tomato paste or ketchup diluted in 0.5 cups of water, salt, sugar, pepper, bay leaf and again set the “soup” mode for 30 minutes.

Potatoes stewed in a frying pan.

Frozen mushrooms (white, champignons, saffron milk caps) – 800 g
Potatoes – 500 g
Tomatoes – 500 g
Onion – 250 g
Butter – 100 g
Flour – 1 tbsp. l.
Water – 250 ml
Sour cream – 100 g
Dill greens – 5 g
Salt to taste

Cooking method:

Mushrooms are lightly fried in oil, finely chopped onions are added and kept on the fire until almost done. Then sprinkle with flour, mix, pour in water, add sour cream, and salt.
Add potatoes to the mushrooms, after 10 minutes, tomatoes, pre-cut into slices, and simmer in a frying pan over low heat until tender.
Then the mushrooms are placed on a dish and sprinkled with finely chopped dill.

Appetizing stewed potatoes with frozen mushrooms.

How to cook delicious and appetizing stewed potatoes with frozen mushrooms: this is a question asked by every second housewife. A simple recipe will help solve this issue.

We will need:

5 boiled potato tubers,
300 g frozen mushrooms,
1 onion,
3 tablespoons vegetable oil,
2 tablespoons mustard,
1 bunch of dill,
salt to taste.

Cooking method:

https://youtube.com/watch?v=QKTrha0L8xQ

Peel the potatoes, cut into strips. Thaw the mushrooms and cut into strips. Fry mushrooms in a frying pan.
Wash the dill, dry and finely chop. Peel the onion, wash, finely chop and sauté in vegetable oil. Mix onion with mustard and salt. Pour the resulting sauce over the mushrooms and sprinkle with herbs.
Place the potatoes in a separate frying pan and fry until half cooked. Combine with mushrooms and simmer covered.

Bon appetit!

Stewed boletus with potatoes.

What you will need:

1 kg frozen butter,
4 potatoes,
5–6 tomatoes,
2 large onions,
1 tsp each finely chopped parsley, dill and green onions,
1 tbsp. l. flour,
1 glass of thick sour cream,
1 tbsp. l. butter,
2 tbsp. l. vegetable oil,
½ tsp. finely chopped savory leaves,
ground black pepper,
salt

Peel the butter, remove the skin from the caps, cut off the stems by ¾. Cut the prepared mushrooms into slices. Finely chop the onion and fry in vegetable oil. Add mushrooms, salt, stir and simmer until excess juice evaporates. Pour boiling water over the tomatoes, peel them and cut into cubes. Add diced potatoes, butter to the frying pan with mushrooms, after 10 minutes add tomatoes, savory, season to taste with salt and pepper, simmer for 3-4 minutes. Mix sour cream well with flour, pour into mushrooms and potatoes, cook until thickened. Serve, sprinkled with chopped herbs.

Recipe with radishes and oriental spices.

Ingredients:

500 g frozen mushrooms (champignons or porcini);
4 potatoes, 500 g radishes;
½ glass of red grape wine;
1 tbsp. l. Sour cream;
2 tbsp. l. vegetable oil;
2 tsp. sesame oil;
1∕3 tsp. ground ginger;
1∕3 tsp. ground black pepper;
1 tbsp. l. sugar, salt.

Cooking method:

Finely chop the mushrooms. Wash the radish, peel, cut into thin strips, place in a pan of boiling water for 3-5 minutes, and drain in a colander. Heat vegetable oil in a frying pan and fry the boiled radishes. After 5 minutes, add the mushrooms, mix well and fry for about 2 minutes. After this, add the potatoes, chopped into strips, sugar, salt, ground ginger, ground black pepper, red grape wine, sour cream and ½ cup of hot water. Mix thoroughly and bring to a boil over high heat. Cover the pan with a lid and simmer for another 5-6 minutes. Remove the prepared mushrooms with potatoes and radishes from the heat, sprinkle with sesame oil and shake several times.

Source

Do champignons need to be washed before freezing?

If mushrooms are collected in the forest, they must be cleaned of soil, needles, and small insects, and then soaked for about 10–15 minutes. in a saline solution to get rid of pests that have entered the body of the fungus. Then you need to dry the future workpiece. However, prolonged exposure of lamellar in liquid should be resorted to in extreme cases. They are able to quickly absorb liquid, losing their taste.

Artificially grown mushrooms are usually clean, but the substrate in which they grow is not sterile, so you need to evaluate the external condition of the raw material; if it is very dirty, you can quickly rinse each specimen under running water. After this, you should wipe the mushrooms well with a clean cotton cloth, then leave them for 30–40 minutes. on a thick terry/waffle towel until completely dry.

It is also worth washing the fruits in order to speed up the cooking process after removing the mushrooms from the chamber.

Champignons stewed with turkey in a slow cooker

Components:

turkey fillet – 0.5 kg;
champignons – 0.25-0.3 kg;
sweet pepper – 0.2 kg;
tomatoes – 0.2 kg;
onions – 100 g;
sour cream – 125 ml;
lemon juice – 5-10 ml;
ground paprika – 10 g;
dried garlic – 5 g;
water – 125 ml;
salt, ground black pepper - to taste.

Cooking algorithm:

Cut the turkey into cubes and place in the multicooker bowl.
Place the champignons on the turkey, cutting each into 4 pieces.
Add finely chopped onions and seasonings to the vegetables, add salt and stir.
Place coarsely chopped peppers and tomatoes on top.
Mix sour cream with lemon juice, dilute with water, and pour over the ingredients in the multicooker.
Start the unit by activating the “Extinguishing” program, set the timer for 35-40 minutes.

Using the same recipe, you can prepare a dietary appetizer for dinner using chicken breast fillet.

How to freeze champignons along with broth?

It is quite possible to preserve mushrooms for the winter using the presented method. This method of preparing the product will always come in handy; it will help out if you need to quickly prepare the first dish. To perform this method of preserving prepared food, you need to boil a rich mushroom broth using any chosen recipe.

The simplest option is to do the following:

The champignons need to be cut into thin slices, put them in drinking water, add coarse salt to taste, peeled and chopped onion, and bay leaf.
After this, you need to cook the contents of the container for 30 minutes. on low heat.
The finished soup must be cooled, poured along with the thick part into a suitable container or even into a tight bag.

All that remains is to send the workpiece to the freezer.

Champignons in cream

Ingredients:

500 g frozen champignons
100 g heavy cream
1 onion
vegetable oil - to taste
pinch of nutmeg
salt - to taste

How to cook champignons in cream:

Thaw the mushrooms first. Then place in a heated frying pan and fry until the liquid has completely evaporated.
In a separate frying pan, fry the onion cut into rings.
When the champignons are almost ready, add the fried onions, pour in the cream, add a little salt and a pinch of nutmeg.
As soon as the dish thickens, remove the pan from the heat.
It is recommended to serve champignons in cream, sprinkled with finely chopped herbs.

Mushroom soup is what you need!

There are a huge number of recipes for making soups with champignons. Often such dishes are prepared using mushroom broth or meat broth, and various vegetables are added. But the special, delicate taste of the soup is given by cheese, and in particular, melted cheese.

On a note! You can use both fresh and frozen mushrooms. Just don’t forget to defrost them first and rinse them thoroughly.

Ingredients:

chicken breast with bone – 300 g;
potatoes - four tubers;
spaghetti - a handful;
butter;
salt, ground allspice;
carrots - one root vegetable;
laurel leaf - one piece;
onion - one piece;
champignons – 200 g.

Preparation:

Let's prepare the chicken breast. Let's remove the film from it and wash it thoroughly.
Transfer the chicken into a saucepan, add filtered water and cook the broth. Don’t forget to skim off the foam with a slotted spoon so that the broth is clear.
We clean all vegetables and champignons and rinse thoroughly with water.
Chop the onion into small cubes. You can take leeks or red onions.
Grind the carrot root vegetable on a grater with medium perforation.
Chop the mushrooms into cubes or plates. If the champignons are small, they can be boiled whole. Of course, we take the frozen product out of the freezer in advance and defrost it.
Place butter in a frying pan and melt it.
First, sauté the onions and carrots. When the vegetables become soft, add the chopped mushrooms.
Stir everything vigorously and simmer over moderate heat until the champignons are completely cooked.
Cool the boiled chicken meat and separate it from the bone. Then we put it back into the broth.
Cut the potatoes into cubes. We transfer it to the boiling broth.
It is not necessary to fry the mushrooms. You can immediately put them in boiling water and boil them. Then the broth will acquire a rich mushroom aroma and taste.
When the potatoes are almost ready, add the prepared vegetable and champignon dressing to the soup.
We also add a laurel leaf, but at the end of cooking the soup we remove it so as not to impart unnecessary bitterness to the dish.
At the very end we add the spaghetti as it takes about 5-7 minutes to cook. In general, they can be cooked just in hot water.
This soup can be supplemented with herbs and sour cream. It is better to put additives in portioned plates.

Frozen champignons: recipes for dishes made from chopped champignons with photos

> Recipes

Champignons in cream sauce

mushrooms (frozen champignons) 500 g
cream (10%) 200 ml
onion 1 pc.
cheese 50 g
lemon juice 20 g
dried herbs 5 g
salt to taste

Advice: when containing cream in a recipe, you should not get too carried away with spices, as some combinations of these products may result in a bitter taste. Just keep it in moderation.

Cooking time: 35 minutes

Number of servings: 5

Ingredients

mushrooms (frozen champignons) – 300 g;
meat (pork) – 400 g;
tomatoes – 100 g;
bell pepper – 100 g;
cream (20%) – 150 ml;
salt, ground black pepper - to taste;
olive oil – 100 ml.

Step-by-step preparation

Cut the pre-thawed pork into small cubes.
In a preheated frying pan with 50 ml of olive oil added, fry the meat for about 15 minutes. Salt and sprinkle with ground pepper.
Separately, cut the tomatoes into medium-sized cubes and the sweet peppers into thin strips.
Thawed champignons should be in the form of large slices.
After the pieces of pork have become slightly golden, drain the fat into a separate saucepan and add the remaining oil to the meat along with the prepared vegetables and mushrooms. Continue frying for 5-7 minutes, stirring constantly.
Transfer the mixture to a saucepan with fat, pour in cream. Make sure that the liquid is at least 2/3 of the volume of the products. If it is not enough, add a little water. Simmer the dish covered for 15-20 minutes until cooked.
Serve while the food is hot.
You can sprinkle each serving with fresh herbs. The combination with boiled or fried potatoes and other side dishes from cereals will be very good.

Cooking time: 60 minutes

Number of servings: 8

10 simple recipes for stuffed champignons

Stuff mushrooms with cheese, chicken, eggs, sausage, vegetables, bake in the oven and serve.

First of all, thoroughly rinse and dry the champignons. Carefully remove the legs from them, making room for the filling.

Grease the baking sheet or form in which the mushrooms will be baked with oil or cover with foil or parchment.

Preparation

Cut the onion into small cubes and lightly fry in hot oil. Add finely chopped champignon legs and sauté, stirring, for 5–7 minutes. Season with salt and pepper.

Finely chop the chicken and grate the cheese. Add frying and mayonnaise or sour cream, stir.

Sprinkle the mushroom caps with salt and fill with the resulting mixture. Bake for 15–20 minutes at 180°C.

Other ways to store champignons

If the mushrooms will be useful in the coming days, you should not freeze them.

How to store fresh champignons in the refrigerator

Unwashed mushrooms in an open container are stored on the middle shelf of the refrigerator for about three days.

In a plastic bag, if aired daily, the mushrooms will last a little longer - about 5 days.

Particularly careful housewives store forest gifts in a fabric bag in the vegetable compartment of the refrigerator. The fabric is first soaked in a saline solution and dried. This trick will protect the champignons from the accumulation of excess moisture inside the bag.

How to store champignons for sale

For those who grow mushrooms for sale, there are special standards. Champignons are stored in cardboard boxes, and immediately before sale they are transferred to consumer containers. Date marking is required!

Mushrooms are stored in industrial refrigerators at a temperature of 2°C for 5 days.

Recipe for julienne with champignons and chicken

Cooking time: 60 minutes

Number of servings: 8

Ingredients

chicken fillet (breast) - 400 g;
frozen champignons - 250 g;
onions - 2 pcs.;
cream (10%) - 250 ml;
wheat flour - 2 tbsp;
butter - 50 g;
parmesan cheese - 150 g;
salt, spices - to taste.

Step-by-step preparation

Take a pan, fill it with cold water and put the chicken fillet in it. Cook for about 20-30 minutes until tender, adding a little salt. Place on a plate, wait for it to cool and cut into medium cubes.
Take 20 g of butter and grease the frying pan with it, simmer the mushrooms in it until golden brown.
Grind the onion on a grater and fry it until transparent in the remaining butter.
Add the vegetable to the mushrooms, add salt and pepper and continue cooking for another 2-3 minutes, stirring constantly.
Pour flour into the bottom of the pan, fry it lightly, add cream and bring the mixture to a boil. Mix the sauce with chicken, onions and mushrooms, turn off the heat and let the dish cool slightly.
Prepare special baking dishes and preheat the oven to 180 degrees.
Spread the julienne, sprinkle with cheese and place in the oven for 20-25 minutes.

Source

Why did the champignons turn dark?

You should know how to store fresh champignons in the freezer

, because they may lose their attractive appearance. The reasons are:

spoiled or aged mushrooms;
insufficient treatment against contamination;
non-compliance with temperature conditions;
violation of the tightness of the container;
re-freezing.

If the mushrooms do not have an unpleasant odor, there are not many darkened areas - you can try to save them: cut out the questionable areas, boil them and use them in the desired dish.

Champignons with pork and vegetables

Cooking time: 35 minutes

Number of servings: 5

Ingredients

mushrooms (frozen champignons) - 300 g;
meat (pork) - 400 g;
tomatoes - 100 g;
bell pepper - 100 g;
cream (20%) - 150 ml;
salt, ground black pepper - to taste;
olive oil - 100 ml.

Why did the champignons turn black after freezing and what should I do?

The reason for such a change in the color of mushrooms may be insufficient cleaning of them from foliage and soil, unsealed packaging before placing them in the chamber, too low a temperature in the chamber, or secondary freezing.

There is nothing threatening to human health with such a manifestation, if the raw champignons were exceptionally fresh, of high quality, white or in color corresponding to the given type of mushroom, without signs of rotting. In case of blackening, such a product can be safely sent to the stove, frying pan or oven. After heat treatment of frozen mushrooms, their nutritional qualities and beneficial properties do not differ from their fresh “brothers”.