How to freeze porcini mushrooms: TOP 10 simple recipes for the winter with photos and videos

How to freeze row mushrooms for the winter

Ryadovka belongs to the lamellar species of mushrooms and some fear that they are poisonous.
But this is absolutely in vain. The rows growing in our area are quite edible. They can be salted, pickled, or frozen to fry fresh mushrooms in winter. My recipe today will tell you how to freeze rows for the winter.

The rows grow in deciduous forests, and there is no particular waste in them. Only leaves that stick to the caps. All cleaning of mushrooms consists of removing these leaves and checking the mushrooms for worms.

Pay attention to the purple rows. They are also very tasty, but many people get very scared when they are put on the table.

But they are afraid in vain, since purple rows are also edible.

How to freeze rows for the winter

There are two ways to freeze mushrooms for the winter.

The first one is very simple: wash the mushrooms, dry and freeze. But they take up too much space in the freezer. Therefore, I prefer the second one: boil it before freezing.

Rinse the rows in a basin of water and throw them into boiling salted water.

From the moment they boil, they should cook for 10-15 minutes. Stir the mushrooms from time to time with a slotted spoon and skim off the dirty foam that appears even in well-washed mushrooms.

Throw the boiled rows into a colander, let them drain and, at the same time, cool.

It is better to use plastic containers for freezing mushrooms. If you just put them in a bag, they will spread and freeze into a shapeless mass, and this is not very convenient.

These “bricks” are very convenient. Frozen mushrooms are easy to cut, and there is no need to defrost the entire briquette. It is not necessary to defrost the mushrooms before you start cooking.

Simply add frozen mushrooms to the pan or toss directly into the soup. The taste of the dish will not be affected, and you will save a lot of time.

Preliminary preparation

Before storing rows for the winter, they should be prepared for further processing:

Fruiting bodies must be thoroughly cleaned of dirt and forest debris; the most stubborn dirt can be removed using an old toothbrush. It is also necessary to throw away specimens that are too rotten or damaged by insects, and where the damage is minor, simply carefully cut them out. It is also preferable to remove the very tips of the legs.
Then the rows must be soaked in clean cold water for at least 12 hours, changing the water every 6 hours.
Next, the forest gifts must be thoroughly rinsed under running water and then dried in a colander.

How to choose and prepare mushrooms correctly

Only young, fresh and undamaged specimens are suitable for cold preservation. Processing should be done within 24 hours after collection. In old, overripe ones, an active process of protein decomposition occurs, which is comparable to rotting.

Raw materials must be sorted out, cleared of debris, and those that are unsuitable - sluggish, wrinkled, wormy - must be discarded. Then wash and dry. Removing water prevents food from freezing. Large specimens should be cut, small ones can be harvested whole. Butter must be skinned.

Freezing boiled mushrooms

Separate the caps from the stems and cut everything into medium-sized pieces. Place the fruiting bodies in a saucepan and cover with water.
Bring the water to a boil, skimming off any foam that appears on the surface. After boiling, cook for 20 minutes, then remove the pan from the heat, drain the mushrooms in a colander and dry them in it.
After cooling for 3 hours, the product is placed tightly into bags, trying to leave as little air as possible in them, and then the bags are placed in the freezer.

Preparation for the winter

If you are lucky enough to harvest a large harvest of forest delicacies, you can provide yourself with aromatic and tasty dishes for the whole winter.

It is important to know how to make blanks correctly

Pickled

You can start marinating immediately after boiling the mushrooms. To do this, in parallel with the processing process, it is necessary to begin preparing the marinade. To prepare it, dilute two tablespoons of salt, one tablespoon of 9% vinegar per liter of water, put three peas of allspice and black pepper and 1 piece of cloves and bay leaf. Put on fire and boil.

Polish marinated mushrooms

In order to roll up mushrooms for the winter, you need to prepare the lids and jars using any method of sterilization. Boiled moss mushrooms are placed in jars, compacted slightly. Do not reach the top; it is better to stop at the place where the can begins to narrow. Without removing the marinade from the stove, carefully pour it into the containers to the very top. Close with lids, turn over and wrap with a blanket.

Marinated preparations are infused for about 40 days. To prepare them for use, it will be enough to season the product with oil and garlic/onion.

Salty

The chestnut mushroom is salted using the hot method. For this purpose, only young and strong specimens are used so that the cap does not lose its crunch during storage.

Frozen

To freeze boletus mushrooms, you need to let them drain well after cooking.

Next follow the recommendations:

It is advisable to pack in such a volume that it is enough for one preparation;
cannot be re-frozen;

Dried

Drying is an ideal way to process and store mushrooms, since the volume is reduced by 10 times, but the aromas and taste properties are only enhanced. And the shelf life is significantly higher than that of other types of processing.

Only fresh, strong mushrooms without wormholes are suitable for drying. They need to be cleaned with a brush to remove dirt and needles, cut off the remaining mycelium and cut into slices up to one centimeter. You can dry it in the oven, in the sun or in special dehydrators:

For the oven, you need to lay out the slices on baking sheets and send them to dry for 2.5 hours at +50 degrees, then take them out, stir, raise the temperature to +70 degrees for 2 hours, then lower them to +60 degrees and hold for another 3 hours.

Drying mushrooms in the oven

In electric ovens, it is advisable to turn on the fan mode. The oven door should be slightly open; you can insert a wooden spatula into the door to create a gap. Allow dry mushrooms to cool and seal in an airtight container or moisture-proof bag. To dry in the sun, prepared slices are strung on a fishing line or thread so that they do not touch each other, covered with a thin layer of gauze to protect from dust and hung under a canopy in the open sun. It will take 5-7 days to dry, but after 2 days you should check thin or small pieces so as not to overdry. You can determine the readiness of the mushroom by touch; it should be dry, slightly bend, break, but not crumble.

Drying mushrooms on a string

In dehydrators, mushrooms are laid out in one layer on special trays and dried for 2 to 6 hours, depending on the thickness of the slices.

To make the mushrooms ready to eat again, they must be soaked, changing the water several times, then rinsed thoroughly in running water and then used according to the recipe.

Dried rows

It is important to remember that during the drying process the weight of mushrooms decreases greatly. From 10 kg. the initial product, in the end, turns out to be from 600g. up to 1 kg. dried mushrooms.

Sun drying

For this method of drying, it is better to cut the mushrooms into medium-thick slices - this way they will dry more evenly.

Lay the blanks out in an even layer on newspaper or sheets of paper, being careful not to let them touch each other. Next, they should be placed in direct sunlight and dried for 2 days, turning them over periodically.

Thread drying

Mushrooms are strung on a strong thread, at a short distance from each other, and hung on it in a well-ventilated area. You need to throw small pieces of gauze on top of them to protect them from insects. It is important to ensure that the mushrooms do not get wet. They should be brought indoors at night.

Microwave drying

The fruiting bodies, after cleaning, should be crushed.
Arrange the mushrooms on a microwave-safe plate, being careful not to let their edges touch. Next, dry them in the microwave at 150 W for 20 minutes.
Next, all the liquid that has emerged from the plate is drained, and the microwave is ventilated, with the door open, for 10 minutes.
Then the process of drying and airing is repeated as many times as necessary for the fruiting bodies to dry - they should become dry, but retain their plasticity. Typically, 3-4 cycles are required for complete drying.

How to properly freeze porcini mushrooms for the winter in the freezer at home: freezing methods

Recently, freezing food has become increasingly popular. In this regard, one can increasingly hear the question: is it possible to freeze porcini mushrooms and how to do it correctly. In this article I want to talk about all the ways to properly freeze porcini mushrooms, their shelf life and defrosting rules.

How to prepare porcini mushrooms for freezing

Before freezing, boletus mushrooms collected in the forest or purchased at the market should be cleaned with a brush or a clean sponge for washing dishes. It is not recommended to wash porcini mushrooms. If the dirt is significant, then you can rinse it under the tap, but under no circumstances soak it. This is due to the fact that the spongy structure of the cap easily absorbs liquid, and there is no need for excess moisture for freezing.

You can freeze raw porcini mushrooms

Clean mushrooms should be sorted by size. Small porcini mushrooms can be frozen whole, and large ones can be cut into slices or cubes.

From whole small mushrooms you can prepare a dish for the holiday table, and from chopped legs and caps you can cook soup or make goulash.

Prepared mushrooms are placed in containers or bags for freezing. If the mushrooms were previously rinsed with water, then in order to avoid freezing among themselves, the mushrooms can be laid out on a flat surface and frozen. After 12 hours, frozen boletus mushrooms can be transferred to bags.

See video from Lubov Kriuk - White mushroom. Boletus edulis. Great ways to prepare for freezing porcini mushrooms

Boiled porcini mushrooms for the winter

Boiled mushrooms take up much less space in the freezer, which allows people with small freezers to use this method. At the same time, mushrooms with cut wormholes, that is, those that have lost their presentation, can be frozen.

Before freezing, the mushrooms are cut into cubes and then immersed in boiling water for 5 minutes, no more. Then they are transferred to a colander to get rid of excess liquid. Completely cooled boletus mushrooms are packaged in bags or containers.

Boiled frozen mushrooms are used to make soups and gravy.

The water in which porcini mushrooms were boiled can also be used. It is boiled until reduced in volume and slightly thickened, and then frozen in ice cube trays.

See the video from the channel “Tasty and Nourishing” - Freezing mushrooms for the winter

How to fry porcini mushrooms for the winter

Clean mushrooms are cut into slices or cubes and placed on a hot frying pan. After some time, liquid will begin to release from the boletus mushrooms. After the moisture has almost evaporated, which will take about 20 minutes, add vegetable oil to the mushrooms. Fry sliced mushrooms until light golden brown.

Place the finished mushrooms in a colander to allow excess fat to drain. The cooled porcini mushrooms are put into portioned bags, one at a time, and put in the freezer for storage.

These mushrooms are completely ready to eat. You can simply add them to fried potatoes and heat them through.

See video from Dmitry Yakov - Frying porcini mushrooms correctly

How to store and defrost mushrooms

Frozen porcini mushrooms can be stored in the freezer for up to 1 year. They will completely retain their taste and aroma, subject to the temperature regime of -18ºС.

To prepare most dishes, there is no need to defrost porcini mushrooms. But if preliminary defrosting is needed, then they are first kept for several hours in the refrigerator, and then at room temperature.

Freezing raw mushrooms

Rinse the fruiting bodies in salted water and then dry them in a colander.
Place the mushrooms on a flat surface in one layer, being careful not to let the edges touch. You can use a suitable sized baking sheet lined with parchment paper.
Place the baking sheet with the preparation in the freezer for 7-12 hours.
Next, pack the frozen product in plastic bags, trying to fit it there as tightly as possible. Place the bags in the freezer and store for as long as you need.

Adviсe

You can store the workpiece not only in a private house in the attic, but also in an apartment. The main thing is to follow the rules, maintain a certain temperature regime, and not allow the humidity in the room to increase too much, otherwise the mushrooms may spoil. In order for dried mushrooms to remain tasty, retain their characteristic aroma and be edible for the entire prescribed period, you need to follow some recommendations:

once every 3-6 weeks you need to look through stocks, removing damaged dryers;
there must be a flow of fresh air in the room where mushrooms are kept;
before use, you can soak it in milk or water to reveal the taste;
the liquid in which it was soaked can be used in various dishes;
if there are moths, the supplies are washed and dried at +60...+70˚ C in the oven;
Each container with mushroom stock must have a label with the date of packaging.

Dry mushroom preparation preserves the taste, aroma, and nutritional properties of the fresh product. But so that it does not spoil - it is not damaged by moths, other pests, drying does not become moldy or rotten, you need to follow not only the storage rules, but also the harvesting method. A correctly prepared, well-packaged product can last for a year or more, the main thing is not to leave it in a damp place, and also regularly check the quality.

Freezing temperature and shelf life

Frozen mushrooms can be stored for up to 12 months. The temperature in the freezer should be -18 -19 degrees. This is the general number needed, but it may change. It is necessary to take into account the condition of the freezer and the method of preparing mushrooms for freezing.

It can be summarized like this:

Frozen raw mushrooms will be good for 8 to 11 months of storage. When the period approaches a year, they somewhat lose their taste.
Boiled and fried mushrooms, provided the packaging is intact, can be stored for 12 months without loss of taste and beneficial qualities.
Stews retain their taste and benefits for up to 8 months, then they begin to lose their nutritional properties.

Frozen mushrooms have a fairly decent shelf life; there will be something to please the family during the winter holidays and even longer.

How to store dry chanterelles

The best way is a jar with an airtight lid. If it is a bag that allows moisture to pass through, then it is better to store the mushrooms away from foods with a strong odor. It should be a dark and dry place. Storage is possible for a long time. If the mushrooms are damp, they are dried again in the oven.

Not only are they extremely tasty, but they are also considered the healthiest among the long list of representatives of the mushroom kingdom. The impressive arsenal of vitamins, various elements and minerals contained in chanterelles not only helps improve the functioning of all body systems, but also effectively helps cope with a number of ailments. Chanterelles are especially rich in vitamin C and D, and also contain selenium and insecticidal substances. The latter are known for their harmful effects on harmful organisms and parasites, which is an excellent prevention against helminthiasis and other similar diseases.

As you know, chanterelles must be consumed or processed within the first five hours after being cut, otherwise they begin to accumulate unhealthy metabolites. The ideal option would be, without a doubt, freezing. But what to do if there is no way to store chanterelles in the freezer? An alternative way to preserve these valuable mushrooms and all their properties, both taste and health benefits, is to dry them. We will tell you further about how to properly dry chanterelles at home.

For drying, it is necessary to select fresh, strong specimens without wormholes or dents. The legs are not used for drying, and the caps are cleaned of dirt, moss and sand with a napkin, but under no circumstances are they washed.

Is it possible to dry chanterelles in the sun for the winter?

Many people wonder whether it is possible to dry chanterelles in the sun. In fact, this is the most preferred method of preparing mushrooms. For air drying, the prepared caps are strung on thick threads or laid out on a wire rack, additionally covered with a piece of gauze to prevent flies and insects and placed in the sun. This drying is only possible on hot days and should last about a week. It is ideal to dry the chanterelles in the sun and then dry them in another accessible way. This could be the use of an oven, stove or.

How to dry chanterelles in the oven?

Before putting the chanterelles in the oven for drying, it must be heated to a temperature of 60-65 degrees, and the mushroom caps must be spread on a baking sheet or wire rack. The door of the device should be slightly open during the entire drying process to ensure better air circulation.

How to dry chanterelles in an electric dryer?

To dry chanterelles in an electric dryer, they are laid out on trays and the device is adjusted to the same temperature conditions as when preparing them in the oven. At sixty degrees, the chanterelles will dry properly and become suitable for long-term storage.

It is impossible to say exactly how long it will take to dry chanterelles in one way or another. It all depends on the size and juiciness of the mushrooms, as well as on the accompanying conditions. On average, chanterelles dry in a dryer from seven to ten hours.

We periodically check the degree of readiness of the product and, if necessary, remove finished copies. During the drying process, chanterelles usually dry out tenfold. Out of ten kilograms of raw materials, we will end up with only one kilogram of dried mushrooms.

Properly dried chanterelles bend and bend well, have a little spring and do not break. You definitely need to learn how to visually determine this degree of drying and remove the mushrooms for storage in time. If you missed the moment and the chanterelles dried out - they became brittle, then it is better to grind them in a coffee grinder into mushroom powder.

How to dry chanterelles in the microwave?

Chanterelles can also be dried in the microwave. To do this, place the mushrooms in one layer on the grill and maintain at minimum power for two cycles of twenty minutes, with an interval of five minutes to ventilate and release steam from the device.

Talismans and amulets

All stones

Talismans and amulets

What mushrooms cannot be frozen?

Individual recommendations Please note that boletus and boletus mushrooms must be processed and frozen immediately after assembly. But mushrooms such as: svinushki, boletus, russula, porcini mushrooms, volushki and saffron milk caps are suitable for freezing for only one day. After this time, freezing them is strictly not recommended.

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Recipes for freezing porcini mushrooms

When choosing a method for freezing porcini mushrooms for the winter, you need to start from the purpose for which it will be used in the future. There is a huge variety of simple recipes. For soups, not only boletus mushrooms are frozen, but also the broth prepared from them. Mushrooms frozen after frying in a frying pan are suitable for stewing and baking. Boiled specimens are suitable for second courses.

Advice! A piece of paper with the date of freezing must be included in the package with the frozen product. This will help control the expiration date.

Freezing porcini mushrooms without cooking

Fresh boletus is considered a universal ingredient. You can prepare a lot of different dishes from them. In addition, the less heat treatment, the more nutrients are preserved. To freeze fresh porcini mushrooms you will need:

400 g of product.
1 tsp. lemon juice.

Cooking process:

Boletus mushrooms are cleaned in any convenient way and chopped into small plates.
Mushrooms are laid out on a cutting board in one layer.
They are sprinkled with lemon juice on top. In its absence, acetic acid is used.
The product is covered with plastic wrap and placed in the freezer for two hours.
After complete freezing, everything is placed in a bag and compactly placed in the freezer.

There is another way to freeze porcini mushrooms without cooking for the winter. It involves soaking the product for a long time in salted water. After two hours, the boletus mushrooms are removed from excess liquid by placing them in a colander. After this, they are cut into small plates. The resulting raw materials are placed in plastic bags and put in the freezer for the whole winter.

Freezing boiled porcini mushrooms

If you freeze boiled porcini mushrooms for the winter, the cooking process will become simpler. It will be enough to add the defrosted semi-finished product to the main ingredients 10-15 minutes before readiness. Important advantages of this freezing method include saving space in the freezer. The process of freezing mushrooms for the winter includes the following steps:

Boletus mushrooms are cleaned and cut into slices.
They need to be boiled for 5-10 minutes after boiling in lightly salted water.
The boiled product is placed in a colander to get rid of excess liquid.
The mushrooms are placed into portioned bags and placed in the refrigerator.

Freezing fried porcini mushrooms

Before freezing for the winter, boletus mushrooms can not only be boiled, but also fried. The portions of the finished dish will be quite small. In the future, they can be used for baking, making soup and roast. The process of frying boletus mushrooms is carried out in vegetable oil until the liquid completely disappears. Adding salt and spices is optional. This can be done after defrosting the product. Before freezing for the winter, leave the mushrooms for 20-25 minutes until completely cool.

Important! To get rid of bitterness, the mycelium should be carefully cleared of spores before freezing.

Freezing mushrooms stewed in their own juice

Forest fruits, frozen for the winter in stewed form, turn out juicy and retain their taste to the maximum. They are used to prepare sauces, main courses, salads and various casseroles.

Components;

400 g boletus;
salt - to taste;
vegetable oil.

Recipe:

The sorted and washed mushrooms are cut into small cubes and placed in a frying pan with added oil.
They are lightly fried, salted and removed from the heat.
Small portions of boletus are sealed in food foil and placed on a baking sheet in the oven.
Mushrooms are baked in their own juice for 10-15 minutes.
After cooling, the product is packaged in bags and sent to be frozen in the refrigerator.

Freezing porcini mushroom broth

To prepare a rich mushroom soup, you need to take care in advance of preparing the broth for the winter. It can be stored in the freezer for several months. The broth is used as a base for soup or stew.

Components:

300 g boletus;
salt, pepper - to taste.

Cooking process:

Boil porcini mushrooms in lightly salted water for 15 minutes. Five minutes before cooking, you can add pepper.
The finished mushrooms are transferred to a separate container, and the broth is filtered and poured back into the pan.
The broth continues to cook until 1/3 of the total volume has evaporated.
The resulting liquid is poured into ice molds or glasses and placed in the refrigerator. Plastic containers and regular bags can be used as containers.

Freezing rows

General rules

No matter how you freeze forest gifts, you need to stick stickers on the bags with them indicating the exact date of freezing, and if you packaged each type of mushroom separately, then indicating the type.
Once you have frozen the mushrooms, they cannot be re-frozen. Therefore, forest gifts must initially be frozen in such portions that you can then cook them in one go, without any leftovers.
Typically, the process of freezing forest products takes about 6-12 hours.

Porcini mushrooms for the winter - different ways of tasty preparation

Porcini mushrooms are prepared for the winter in various ways: they are marinated with vinegar and citric acid, salted, dried, frozen and even fried. During the cold season, such preparations will always be a welcome treat on the table.

How to prepare porcini mushrooms for the winter?

Preparing porcini mushrooms for the winter is not at all difficult. Mushrooms are a bit of a capricious product, but if you strictly follow all the recommendations presented below, everything will definitely work out even for those who are dealing with preparations for the first time.

If canned mushrooms are stored in a cold cellar, they may not be sterilized. Under other storage conditions, long-term sterilization is required.
When boiling, the readiness of porcini mushrooms is determined as follows: when they sink to the bottom, this means that they are ready.
You can freeze porcini mushrooms for the winter in their raw form, but it is preferable to boil them first.
Mushrooms should not be washed before drying, as they strongly absorb water. They are cleaned of dirt and wiped with a damp cloth.

Porcini mushrooms marinated for the winter - recipe

Marinated porcini mushrooms for the winter will be an excellent addition to boiled potatoes and other dishes. The set of spices indicated in the recipe can be considered very arbitrary. You can change it at your discretion, adding something or, on the contrary, removing something

It is important to remember that it is advisable to store the workpiece in the cold

Ingredients:

porcini mushrooms – 1 kg;
salt – 2 tbsp. spoons;
sugar, dry mustard - 1 tbsp. spoon;
allspice peas – 10 pcs.;
bay leaf – 5 pcs.;
dill seeds – 2 teaspoons;
vinegar 9% - 70 ml;
water – 1 liter.

Preparation

Pour water over the mushrooms, bring to a boil, boil for 5 minutes and drain.
The second time the mushrooms are dipped into very salty water - 200 g of salt is needed for 1 liter of water.
Boil for 20 minutes, drain in a colander and rinse.
Prepare a marinade for porcini mushrooms for the winter: put all the spices and mushrooms in water and boil for 10 minutes after boiling.
Add vinegar 3 minutes before the end of cooking.
Place the mushrooms in jars, pour marinade over them and roll them up.

Porcini mushrooms in their own juice for the winter

Pickling porcini mushrooms in jars for the winter is simple and hassle-free. If the mushrooms are small, they are salted whole. Large specimens are best cut into pieces. In order for the mushrooms to release their juice, they need to be heated over low heat. When sterilizing, place a piece of cloth on the bottom of the pan so that the jar does not burst when heated.

Ingredients:

porcini mushrooms – 1 kg;
salt – 1 tbsp. spoon.

Preparation

Place the prepared mushrooms in a saucepan, add salt and heat until the juice is released.
At a low boil, boil the mushrooms for 20 minutes, put them in clean jars, place them in a saucepan with water and sterilize the liter jars for about an hour, and then seal the porcini mushrooms in their own juice for the winter.

Porcini mushrooms for the winter with vinegar

Marinating porcini mushrooms for the winter in jars is often done with the addition of vinegar. Thanks to this preservative, the products are well stored and do not explode. Other products containing these components are often not sterilized. With mushrooms, this procedure does not need to be neglected. Mushrooms prepared in this way stand well even without a cellar.

Ingredients:

porcini mushrooms – 1 kg;
water – 400 ml;
sugar – 30 g;
salt – 10 g;
vinegar 9% - 150 ml;
allspice peas – 7 pcs.;
bay leaf – 1 pc.;
citric acid - a pinch.

Preparation

Pour water into the pan, add salt and vinegar, heat to a boil and place the prepared mushrooms in it.
Bring to a boil over low heat and cook, skimming off the foam.
When the broth becomes almost transparent, add spices, sugar and citric acid.
As soon as the mushrooms sink to the bottom, put them in jars, fill them with marinade, place them in a container with water and sterilize half-liter jars in a water bath for half an hour.

A humble winter treat

Rowers are wonderful mushrooms, well known to Russian experts in silent hunting. Dishes from the gray and purple rows enjoy considerable respect among mushroom diet connoisseurs. However, these wonderful mushrooms can be stored with equal success in different ways for the winter. This article tells you how to properly prepare rows of mushrooms for future use, whether these mushrooms can be dried and frozen, as well as the tricks of the technology for making home canned food.