The simplest ways to freeze boletus for the winter in your home freezer, boiled or without cooking

Butterflies grow in large families. A mushroom picker, having stumbled upon one stump, can pick up a whole basket. The disadvantage of this species is its short preservation. It is impossible to fry or cook such a volume on the same day, so the question arises of how to prepare the harvest for the winter - dry, pickle or freeze. When choosing a storage method, you need to take into account that only frozen boletus completely retains its taste and aroma. From frozen mushrooms you can prepare any mushroom dish, just like from fresh ones - soup, game, pasta, pizza or pie. The “spirit” inherent in the treat according to Russian recipes will be preserved in the freezer for the winter.

General recommendations before the process

There are several ways to freeze crops.
The choice of a specific option depends on the quality, size and volume of the collected mushrooms, the availability of space for storing them and free time. To make boletus for the winter, you need 2-3 hours. It takes half a day to sort through, process and clean the basket for proper boiled storage. Boiling preparations for quick preparation of dishes in winter will save time in the future, but will take away directly during the process. But in the first case, when whole mushrooms go into the freezer, the homemade frozen preparation will take up its entire volume.

If the boletus was cut and packaged in portions before freezing, they can be placed compactly in the refrigerator. It takes a long time to make ready-made briquettes with boiled mushrooms, but before frying potatoes with butter or stewing them in sour cream in a frying pan, all that remains is to add the required amount of product to the six-month side dish.

Important! Processing of butter leaves left for storage cannot be delayed. Processing is carried out on the day of collection.

Where to look for boletus

Butterfly can confidently be called the safest mushroom in our forests. The presence of a characteristic oily coating on the brown cap helps even novice amateur mushroom pickers to accurately identify this edible mushroom.

The peak harvest is in September. But, depending on weather conditions, you can find it already from mid-June. However, you should not count on large volumes in the summer.

The optimal collection time is early morning. Boletus grows mainly in pine or mixed forests. Among deciduous trees they are less common and almost always turn out to be wormy.

Mushroom collection should be carried out in places located away from cities, roads, plants, factories and agricultural land.

The main distinguishing features of this valuable edible mushroom are an oily film on the spongy cap and a dense (not hollow) stem.

It is not recommended to collect them after prolonged heavy rainfall. The cap, which has a spongy structure, greedily absorbs moisture, which leads to rapid spoilage of the product and loss of taste and aesthetic qualities.

Freezing methods

Basic freezing methods:

• fresh whole;
• chopped raw;
• boiled;
• in the form of caviar (passed through a meat grinder).

They will look at what type of freezing is optimal in a particular case, when sorting through the collected collection. Only dense young mushrooms with convex caps will be stored well.

But they are also suitable for pickling and salting. You should freeze them only if you need to preserve their appearance - entirely.

When choosing boletus for freezing using this method, you need to make sure that they are dry, free of worms and edible.

Important! To avoid poisoning, you need to examine and compare each mushroom with the description of the edible species. Myceliums of toadstools of a similar type can be located nearby, and even families cut off in the same clearing can belong to different types. If one toadstool gets on the jar during cooking, the poison will spread throughout the entire volume. You can even get poisoned by eating an edible mushroom from it.

Fresh boletus

Prepared clean young mushrooms are frozen whole. Procedure:

1. The collection is laid out in a thin layer on a baking sheet or board covered with paper. It is desirable that the individual units do not touch each other.
2. To completely freeze, you need to keep the tray in the freezer for a day.
3. The completely frozen butternuts are separated and poured into a bag. You can take them out for cooking in parts.

After storage

Whole frozen mushrooms retain all the properties of a fresh product - vitamins, minerals and trace elements. The main thing is to defrost the workpiece correctly:

1. Don't heat it up too quickly. The product will be slippery and lose its shape, making it difficult to cut. Microwave and hot water are not suitable.
2. Chopped mushrooms for soups can be cooked immediately, but start cooking at a cold temperature, bringing to a boil. In a multicooker, you need to select a gentle heating mode, not stewing, even if you plan to cook pasta or mushrooms with chicken and sour cream.
3. Large briquettes can be slightly defrosted at room temperature and cut while frozen. This will reduce the time for the operation.

Boiled boletus

If the forest harvest is frozen in its finished form, then in winter it can be turned into a mushroom filling, pasta dressing or caviar in a few minutes. For this method, the purity of the product is important - it will not be cleaned or washed again.

Recipe step by step:

1. The collection is sorted and soaked in cold water for 5-6 hours.
2. Mushrooms are cut into uniform pieces and boiled for 7-10 minutes.
3. The first water, if there is a lot of foam in it, is drained.
4. Mushrooms are not overcooked so that they retain their shape.
5. Remove the boiled buttermilk with a slotted spoon; you can drain the water in a colander.
6. Portions are distributed into bags and sent to the freezer.

Important! You need to freeze the packages away from each other, so the process will go faster and more evenly, and the packages will not freeze.

Fried mushrooms

The recipe for freezing fried mushrooms has only two components - mushrooms and butter. You can fry not only high-quality collection, but also scrap, after cleaning it first. Process step by step:

1. Heat oil in a frying pan. Any vegetable is suitable.
2. Place clean chopped butter into boiling oil.
3. Fry until the mass becomes homogeneous and soft.
4. The roast is cooled and placed into bags.

Freezing bags purchased in a store, for example online at Magnit, are flat. This way the semi-finished product freezes quickly and evenly. You can use the preparation for preparing main courses, mushroom games and baking.

Salt, spices and onions are added already at the stage of preparing dinner or lunch. In semi-finished products they can cause fermentation.

How many minutes should you cook boletus mushrooms before freezing, marinating and for soup?

Collecting boletus in the forest is always an interesting and exciting thing. But it’s even more pleasant to see on your table in winter dishes made from these tasty and aromatic mushrooms, which mentally transport you to the forest and remind you of summer.

However, every housewife knows that behind the pleasant business of “quiet hunting” there is always a labor-intensive process of primary processing. These fruiting bodies must be thoroughly cleaned and pre-boiled.

In this case, the question arises: how many minutes should you cook the butter after cleaning?

To find out how many minutes to cook boletus mushrooms, you must first decide in what processing process you will use them: pickling, frying, freezing, for soup, etc. But it must be said that all these processes are united by several rules that you need to remember .

How many minutes should you cook butter for freezing and before marinating?

First of all, remove the oily film from the butter caps, and then put them in a colander and pour boiling water over them to remove any remaining dirt.

Then cut into small slices or cubes, and if the mushrooms are young, leave them untouched. Pour in cold water so that it completely covers the butter.

Add table salt (at the rate of 1 tbsp per 2 liters of water) and put on fire.

Freezing mushrooms is one of the most popular and sought-after processing processes. Thanks to this method, the fruiting bodies last longer.

So, how many minutes should you cook butter for freezing? It must be said that you can freeze boletus raw, but only if you are later going to prepare the dish from scratch and get a fairly concentrated decoction.

However, if you want to get an almost ready-made dish from butter, you must boil them.

The time, how many minutes to cook boletus mushrooms before freezing, will depend, in particular, on the size of the fruiting bodies. So, adult mushrooms should boil in water for at least 25-30 minutes, and young mushrooms will need 15-20 minutes. In this case, the butter should be cooked with the lid open.

How many minutes to cook the butter before marinating will also depend on the age of the mushrooms. However, it is important here that the fruiting bodies are fully prepared.

In this case, young specimens must be boiled from the moment of boiling for about half an hour, and adults - 10 minutes longer.

To begin with, boil them in water with the addition of salt and vinegar, then transfer them to the prepared marinade and continue to cook for a few more minutes.

How many minutes should you cook butter for soup and before frying?

To prepare first courses, mushrooms also need to be pre-heated. How many minutes to cook butter for soup and how to do it? In this case, you need to remember that butter is always boiled as the very first of all the ingredients.

If you want to get a rich mushroom broth, then you need to cook the fruiting bodies for 30-35 minutes without changing the broth, and then add the rest of the ingredients according to the recipe. And if you are preparing a light mushroom soup, then the base for the broth needs to be changed.

After boiling the butter for 25-30 minutes with spices, you need to drain all the liquid and add new water, and then add the rest of the ingredients.

How many minutes should you cook fresh butter before frying? To ensure that the mushrooms are not hard after this processing process, they must be boiled in salted water for at least half an hour; for young individuals this time can be reduced to 20 minutes. However, it is better not to overdo it here, because the butter will become rubbery if you cook it longer than the allotted time.

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Source: https://prirodalife.ru/skolko-minut-nuzhno-varit-svezhie-mas/

Pros and cons of frozen butter

The main advantage of freezing as a long-term storage method is speed and simplicity. Dry mushrooms will have to be soaked before frying or baking, and they also lose some of their nutrients when dried.

Marinades and pickles are used only in salads and appetizers. The scope of application of frozen mushrooms is practically unlimited - you can’t just pickle or salt them.

The only negative is the need to have a freezer or a large refrigerator at home that does not require defrosting. The reserves will occupy a significant volume.

How to salt when cooking

There is no need to add anything to the water before the first boil. After changing the liquid, the butter should be rinsed and cooked. Add 1 tsp to the broth. salt for every liter of water. This is done so that the taste of the mushrooms is more intense during any further processing.

Important! Butter after cooking has one unique feature that makes it indispensable for dietary or lenten nutrition. They do not lose their beneficial properties with any method of culinary processing.

Preparing mushrooms for freezing

In order for the harvest to be stored for a long time and remain tasty, it must be properly prepared. The collection is analyzed step by step:

1. Remove scrap, moldy or excessively wet caps from the basket. They cannot be cooked. Too large samples with green caps are also removed - they are bitter. Strong and oily ones with dry skin, which have broken only from transportation, are immediately sent for cooking. They are used to make delicious soups, bake pies or make pasta - they prepare dishes where appearance is not of fundamental importance.
2. The collection is sorted by size and age. Finger-sized mushrooms are separated from medium ones, which can be frozen in quarters, and large ones. At the same time, the collection density is checked. Hard legs and soft, overgrown caps should not be cooked in one pack. The cooking time will be different for them.
3. The tubular caps absorb water like a sponge. Collection intended for freezing cannot be washed. Large caps should be washed and even soaked in cold water to make sure they are not wormy. You need to add a teaspoon of salt to the water (per 3 liters).
4. The rest of the crop is wiped with a dry cloth (flannel). The edges of the skin can be removed with a knife (they are easily pulled off if you pull the edge). The skin is left in the center.
5. The ready-to-cook collection is clean, dry and strong. In this form it can be boiled or sent for deep freezing.

Important! If different types of mushrooms were brought from the forest (chanterelles, honey mushrooms, white mushrooms), you can freeze them together. It is not worth salting and pickling in the same jar. Champignons are not added to wild mushrooms: the artificially grown variety will kill the natural flavor.

A little about how to properly freeze boletus for winter preparation

Although there are so many options for preserving these delicious mushrooms for the winter, the success of the event largely depends on some nuances.
In particular, this applies to proper cleaning and defrosting of butter. First of all, you need to remember that these mushrooms already have a fairly high moisture content, in addition, they absorb it well, due to which they become more oily. This means that before you start preparing butter for freezing, there is no need to soak them.

Now we can talk about how to properly peel mushrooms. To do this you will need a small knife and a lot of patience. You need to remove the skin, but as for the mushroom film, as mentioned above, it is a matter of taste, since its presence makes the cooked mushrooms slightly bitter and tough. Also, during the cleaning process, they need to be sorted out, getting rid of wormy specimens; they are not suitable for freezing.

A few words can be said about how to defrost them correctly. Butter should absolutely not be defrosted in water. It is enough to take a portion out of the freezer and put it in the refrigerator, or leave it on the table so that it slowly melts. By the way, it is not recommended to re-cool these mushrooms, which should be taken into account when distributing the butter into bags.

You should start the cooking process as soon as the butter is completely free of ice. Otherwise, if you leave mushrooms lying around, they will quickly turn into a source of bacteria. In addition, it is necessary to carefully follow the rules of freezing and thawing, only then the butter will retain its unique taste and freshness. If you rush or disrupt the process, the result will be significantly spoiled and will only be suitable for the trash can.

Temperature and storage conditions

You can store prepared frozen foods in jars, plastic boxes, or in order to save space, ordinary plastic bags. The film must be food grade.

The finished briquettes will have to be kept in the apartment (necessarily in the refrigerator or freezer). Workpieces cannot be taken out onto the balcony in winter. Unpredictable weather can ruin all your efforts.

Important! The storage temperature for frozen mushrooms is -18°C. This mode should be static. In an unevenly frozen briquette, fermentation processes begin, which can make the product not only unpalatable, but also harmful and even dangerous.

To the question whether it is possible to freeze butter again, the answer is categorical - no. If you decide to prepare frozen food in large quantities, you need to calculate the weight of one serving - how many mushrooms to make in each bag or jar. In this case, before cooking, you can remove one portion without touching the rest.

The shelf life of a product processed and frozen according to the rules is up to a year. In the form of caviar, preserves can last until spring. If the product has changed taste or smell, it should not be used.

How and how much to cook honey mushrooms?

Honey mushrooms need to be boiled for at least 30 minutes, and honey mushrooms should be added to already boiled water.
Before this, it is recommended to separate the mushroom caps from the legs and cook them separately, since the latter are much harder than the caps. The best option is to stop eating legs altogether. It must be borne in mind that honey mushrooms have their poisonous counterparts. False honey mushrooms differ in the color of the plates on the back of the cap: dark gray, black, gray-yellow. The surest sign is the absence of a film ring around the stem and a bitter taste. Good honey mushrooms have a very pleasant smell.

How to cook frozen boletus

From frozen mushrooms you can make any boiled, baked or fried dish, especially if the boletus was frozen whole. Sliced ​​mushrooms can be served:

• like julienne or cream soup with melted cheese and croutons;
• with pork, chicken or turkey in the form of sauce;
• fried with rice, spaghetti or potatoes;
• as pasta with creamy or tomato sauce;
• in the form of pies and pizza on a baking sheet in the oven.

Butterfly is one of the most delicious seasonal mushrooms. The collection period is less than a month. Thanks to freezing, you can preserve all the nutritional and taste properties of the forest harvest throughout the winter.

Expiration dates

The shelf life of frozen boletus, like other mushrooms, is similar. Raw fruit bodies are frozen for up to six months. If they were fried or boiled before freezing, the shelf life is extended to 10 months. A temperature of 18 degrees below zero is considered acceptable. Pay attention to some nuances.

To maintain expiration dates, label the bag or other storage container before freezing. Label with date and product name.

Ingredients:

For marinating you will need the following ingredients:

• fresh boletus - the quantity is unlimited, as many as can be found in the forest;
• salt - to your taste, as in soup.
• To prepare the marinade you need the following ingredients:
• 1 liter of water is taken:
• 9% vinegar - exactly 30 ml;
• sugar – 1 tbsp. l.;
• medium-sized salt - 2 tbsp. l.;
• favorite seasonings - to the hostess’s taste (peppercorns, dill seeds, bay leaves).

Tip! For pickling, choose mushrooms that have small caps. People call them “buttons”. They taste sweet. There are practically no wormholes in them. They grow in friendly families in the forest, so collecting them is very quick.

How to prepare delicious marinated butter at home in winter: recipe with step-by-step photos:

Let's prepare wild mushrooms for pickling. Scatter the raw buttermilk on a flat surface to dry.

Go through them. Select all the pine needles from the mushrooms and remove the film from each cap. You can do this with thin medical gloves, because otherwise your fingers will get dirty.

Wash the peeled boletus thoroughly and boil. If you come across large mushroom caps, cut them at your discretion.

Place the boletus prepared for marinating in a deep saucepan, fill it with water so that it covers completely and put it on the stove to cook.

During cooking, remove gray foam from the surface with a slotted spoon. Add a little salt to the pan with the mushrooms to give them a pleasant taste.

Throw the finished boiled butter into a colander, wash off the remaining mucus by rinsing it with cold water.

Prepare the marinade for pouring mushrooms into jars. Pour a liter of clean water into a container and place on the stove. Add salt, sugar, spices and bring to a boil.

Carefully transfer the washed boletus from a colander into the boiling marinade for mushrooms. Boil for about 15 minutes. Almost at the end of cooking, do not forget to add vinegar. Remove the bay leaves so that they do not impart bitterness to the pickled mushrooms.

Place the pickled butter in jars and roll the lids tightly. Make sure that there is no air leaking anywhere, otherwise they will spoil.

Turn the jars over onto their lids and cover with a warm blanket. Leave until the homemade preparations have cooled completely. Then store it in the pantry or put it on the bottom shelf in the refrigerator.

The recipe is simple, suitable not only for pickling boletus, but also for honey mushrooms, strong boletus, and yellowish-orange chanterelles. The preparation for the winter tastes amazing, the mushrooms are strong and have a pleasant crunch.

All that remains is when the cold weather sets in, take out a jar of pickled mushrooms, cut the onion into thin rings, chop the garlic, add oil and enjoy the aroma of a sunny autumn forest.