How to freeze porcini mushrooms correctly? Today, several methods are known, each of which is good in its own way. The fastest and easiest way is to prepare the mushrooms raw. Freezing boiled, fried or stewed mushrooms is also popular. Which of the options is the most convenient and practical, you can determine only after you try everything possible.

How to freeze fresh porcini mushrooms, recipe

It is best to harvest fresh mushrooms whole. This time they can be consumed in a much larger number of different dishes. To freeze raw boletus, it is enough to wash, dry, spread them on a flat surface in the freezer and collect in a separate bag after a few hours. Below is a more detailed instruction on the execution of such a process.

Essential Ingredients:

• white mushrooms

Step-by-step instruction:

1. Select the most beautiful and strong instances of mushrooms. They will go to freeze whole, and the rest - for workpieces in a fried or boiled form.
2. Wash the ceps, remove all the litter, cut them.
3. Lay the mushrooms on a kitchen cloth or paper towel. Let them dry completely.
4. Fold the dry product in portions into separate plastic bags, carefully forming thin layers. So it will be easier to defrost mushrooms if necessary.
5. Hide the bags in the freezer.

On a note! Wet ceps should not be frozen. When freezing, the water will turn into ice brylls, it will take up extra space and spoil the product when defrosting.

Freezing boiled porcini mushrooms for the winter

For those who are afraid of freezing a raw product, another method is recommended. Harvesting boiled mushrooms for the winter takes a little more time, but as a result saves it during the preparation of the mushroom dish. For this type of frost, you can use fresh, but lost their appearance and broken mushrooms. In the freezer compartment, it is better to identify a separate place for them, away from meat and fish.

Step-by-step instruction:

1. Rinse whole and broken porcini mushrooms well and cut into small pieces.
2. Boil slightly salted water in a deep saucepan.
3. In boiling water dip boletus and boil them for 5-7 minutes after boiling.
4. Fold the mushrooms in a colander. While they are dry, excess fluid drains.
5. Arrange the workpiece in small packets in portions of 300 - 500 g. Try to distribute the mass so that one bag is used at a time. Re-frozen porcini mushrooms have neither taste nor smell.
6. Bleed the air and hide the workpieces in the freezer.

How to freeze fried mushrooms in a freezer

Surely many did not know that you can freeze the porcini mushroom in a fried form. This method is the least popular, but it has a place to be on a par with the rest. Frozen fried mushrooms are ideal for making pies and pizzas, potato zrazy and meatloaf, lasagna and mushroom pastes.

Essential Ingredients:

• fresh porcini mushrooms - 2 kg
• salt - 1 tsp
• refined vegetable oil - 30 ml

Step-by-step instruction:

1. Cut the washed and dried mushrooms into small pieces. Too small ones will burn out, and large ones will not fry.
2. Fry the mushrooms in a hot pan for at least 20 minutes. Make sure all the juice has evaporated and the pieces are browned.
3. During cooking, mushrooms can be salted, but you can not do this.
4. Remove the finished product with a slotted spoon, leaving unnecessary oil in the pan.
5. Let the mushrooms cool, and then place them in portioned bags.
6. Hide all servings in a freezer, away from raw fish and meat.

On a note! It is better to store frozen mushrooms at a temperature of - 18C. Thawed product should be used immediately. Having stood a little in the refrigerator, mushrooms will go bad.

In the winter, many people want something tasty and healthy. Therefore, the question of how to save ceps for the winter is of interest to any housewife. There are several reliable and proven ways to make sure that valuable vitamins and taste are perfectly preserved. Consider how to freeze and dry delicious porcini mushrooms. We selected proven and the most affordable ways that are widely used in everyday life.

Many remarkable methods are known, using which you can prepare mushrooms for the winter at home. The most successful are:

• freezing;
• drying;
• pickling.

So, freezing is rightfully considered the best way that allows you to fully preserve the great taste, natural freshness, as well as the many beneficial properties characteristic of it. Keep in mind that after defrosting, mushrooms must not be thawed repeatedly, therefore they must be harvested in separate portions.

No less popular was the drying of porcini mushrooms. To do this, you can apply several convenient, long-known and proven methods. Boletus can be dried:

Choose the method that is most convenient for you and harvest porcini mushrooms, having previously cleaned them of forest pollution, and then having soaked them with a wet shred of fabric. As a result of drying, all the nutritional and beneficial properties are fully preserved.

Our compatriots are not indifferent to pickled mushrooms, which are a very tasty snack for the winter period. There are various recipes that involve the preparation of marinade, both with the fruits and separately. Many are interested in - it will be enough 15-20 minutes after they are brought to a boil.

Freezing

Consider the important points associated with the process of freezing mushrooms, boletus.

Is it possible to freeze porcini mushrooms raw

Many housewives are interested in whether it is possible to freeze porcini mushrooms raw. Indeed, this can be done. The main thing is to pre-clean them very thoroughly - to completely get rid of dirt and leaf debris. If you decide to rinse the mushrooms before freezing, you must definitely wait until they dry completely - this will help prevent the fruits from sticking together in the freezer.

Some prefer to boil porcini mushrooms in a boiled state. In this case, the question arises how much they need to be cooked so that the most valuable properties are well preserved. Experienced cooks insist that the cooking process lasts no more than five minutes. As soon as these forest fruits are ready, rid them of residual water, get wet and dry, and then store the mushrooms in the freezer.

How to prepare ceps for freezing

Consider how to prepare ceps for freezing correctly so that all vitamins are preserved. This process includes several stages:

Boil mushrooms or not - a matter of taste. If you prefer to boil, five minutes will be enough.

We will figure out how to cook mushrooms for subsequent freezing. In this case, you need to perform all of the above steps, and then place in salted boiling water. As a result, forest fruits will remain strong and elastic, and most importantly - they will not lose vitamins and other valuable components at all.

How to freeze porcini mushrooms for the winter: the secrets of housewives

For high-quality and proper freezing, you should use only the most beautiful, strong, elastic and dense freshly picked mushrooms - otherwise the result will not live up to your expectations.

Many are interested in whether it is possible to freeze fresh porcini mushrooms. Of course. If you want them to quickly reach the required condition, first cut them into thin slices.

Before sending to the freezer, the prepared fruits must be carefully laid out on a tray in one layer - so they will not stick together.

After a few hours, when the fruits become hard, they should be removed from the freezer and carefully packaged in small bags of polyethylene. Then, having securely tied them, place them again in the freezer.

To freeze chopped mushrooms, it is recommended to use plastic food containers with tight-fitting lids.

Keep in mind that re-freezing and thawing boletus, like other varieties of mushrooms, is not allowed. Therefore, they are intended solely for one-time use in cooking.

In case you doubt the ecological purity and safety of the fungi, you can freeze them after boiling. This will save them from dangerous toxins. Such mushrooms take up less space than fresh mushrooms, which is especially important for small-sized refrigerators.

How to dry porcini mushrooms

Now consider how to properly dry mushrooms at home. For this purpose, several types of kitchen equipment can be used:

• a microwave;
• aerogrill;
• electric oven.

You can also use natural sunlight and fresh air.

Air drying

To dry mushrooms in a natural way, it is necessary to select the best individuals - young, strong, attractive and without a single flaw. Mushrooms do not need to be washed before drying, it is enough to rid them of dirt and debris.

Large specimens are cut into equal plates, and small ones can be dried whole.

Such drying of porcini mushrooms at home will be effective only if warm and dry weather. To do this, you need to use a strong thread, string the fruits on it and stretch it in the sunniest section. It is advisable to cover the mushrooms with gauze. Do not forget to put them in the house at night. The total drying time is a little over one week.

For those who are interested in how to dry porcini mushrooms at home, there are other options.

Oven drying

Now consider how to dry porcini mushrooms in the oven. The method is one of the easiest and fastest.

To dry the mushrooms on a baking sheet correctly, you must first cover it with food foil or parchment paper. The fruits themselves should be laid down with hats, leaving a small distance between them. For initial drying, the oven should be heated no more than by 40-50 ° C - only in this case valuable properties will not be lost. Do not close the oven at this stage.

When the fruit surface is noticeably dried, the temperature must be increased to 75 ° C and the process continues until the mushrooms become light, elastic and slightly brittle. You can store finished mushrooms in glass or metal cans.

In an electric oven

Similarly, drying of porcini mushrooms is carried out in an electric oven. The duration of this process can be from 70 to 90 minutes, but no more. Dried boletus, cooked in an electric oven, can be used to prepare tasty and nutritious soups.

In the microwave

If you are interested in how to dry porcini mushrooms in the microwave, make the necessary settings first. Set the cooking time from 18 to 20 minutes, and the power - approximately 100-200 watts. After this time, the fruits must be removed, and the microwave oven lightly ventilated for five minutes. Then repeat two or three such cycles. When the dried mushrooms have cooled, you can grind them, place them in a glass jar, and then use them as a seasoning for mouth-watering soups.

Harvest white mushrooms for the winter in the most convenient way for you and delight your loved ones with mouth-watering snacks on frosty days.

How to freeze porcini mushrooms for the winter? First you need to get them at any cost. Find in the forest, beg for parents, take away from a friend. Any way will do, because cep mushrooms are simply magical. But sometimes in the winter you want not only pickled or salted, but also fresh boletus.

In the store you can buy in winter only oyster mushrooms and champignons, because it is not the season. The situation with grandmothers is similar. Sometimes they sell whites, but they are already pickled or salted. And who knows where these mushrooms were collected? How are they processed? To be sure that Borovichki will not harm you or your household - we will procure ourselves.

Freezing porcini mushrooms is a completely simple matter, it does not require special expenses or great culinary skills. By following a few recommendations, you can pamper your household in the winter and avoid some mistakes.

Preliminary preparation

The king of mushrooms is rarely found small. Usually a healthy exhibit catches your eye. If you are lucky to become the owner of small mushrooms, you can be glad - there will be less trouble with processing.

So, wealth from the forest was brought home. The next step of most housewives is to pour mushrooms with water. This is the wrong moment to freeze. White wonderful absorb water, it turns into ice and spoils the structure of the fungus. First you need to clean them. No, not a peeler, this is a spoilage of the product. With the most ordinary hands, we carefully remove: specks, blades of grass, leaves. With a sharp knife, cut a thin layer from the bottom of the leg, where the ground remains. She stayed - we twisted mushrooms in the forest, but did not cut, right? To return to an intact mycelium next season, right? Remove all wormholes, scratches, dark places.

And now you can wash it. No, do not soak. Forgot this habit! They remembered only in the case of breasts! And we carefully rinse the porcini mushrooms under running water. We try not to break them, whole beautifully decorate salad or roast. And the plates look much more appetizing when they are from a whole mushroom. Further, the raw materials must be dried. An ordinary thick old towel does an excellent job. Paper, too, will fit perfectly.

There are 4 options for the following actions:

• steam
• cook
• fry
• leave raw

Steam processing

Large mushrooms are cut into plates or cubes, poured into a colander or sieve. Then set in a pan, at the bottom of which is poured 3-5 cm of pure water. The whole structure is covered, put on fire. It is boiled for 4-6 minutes while boiling the liquid. Cool down.

If whole mushrooms are steamed, the processing time is increased to 7-9 minutes.

Tip. Instead of a sieve, any suitable grate can be used. For example, from a double boiler or microwave.

Cooking
  It also saves a good place, and also saves valuable cooking time in the winter. It turns out almost a semi-finished home-made!

Fully prepared mushrooms are dipped in boiling water at the rate of 2.5 liters of liquid per 500 g of fresh raw materials. Boil for 2 minutes, recline in a colander and cool. It is chopped. Whole 4 minutes.

Tip. Porcini mushrooms are boiled without salt to preserve the juiciness during freezing.

Roasting
  The most optimal way. It perfectly preserves the very divine aroma of porcini mushrooms. Allows imagination to work as much as possible in the kitchen after defrosting.

Prepared raw materials are cut in a convenient way. A little vegetable oil is poured into a skillet or stewpan. Which is olive or corn? For traditional Russian cuisine - only sunflower! Mushrooms are heated and spilled. Fry until almost dry and lightly browned over medium heat. Cooking time depends on the amount of white and the width of the pan. Cool down.

It’s bad to fry whole porcini mushrooms qualitatively, and the shape is deformed as a result. But we want not only tasty, but also to make the eyes feel good. Because records - the most optimal.

Another method of roasting is in the oven. A little oil splashes on a baking sheet, mushrooms pour out. Fry until the juice ceases to stand out. Mix several times to evenly brown the mushrooms. But this method is for craftsmen. Because in the oven it’s easy to overdo the mushrooms. Although, who canceled the experiments in the kitchen? Try it, maybe your recipe for frost will be remembered for centuries by many generations.

Tip. Together with mushrooms, you can fry chopped onions or your favorite greens. You get a ready-made filling for pies or kulebyaki.

Freezing fresh
  There is no worries at all - just cut it as convenient, or leave it whole. There is an option to rinse the raw mushrooms with acidified water (citric acid) so that they do not lose color. But the mushroom is therefore called white because after all the manipulations and thermal treatments, its flesh still remains white! The hat, of course, will be brown. Therefore, you can not torment the fungi with acid.

How to store ceps

After one of the methods for preparing mushrooms was chosen, and they themselves have completely cooled, they are put away for storage. There are two options: immediately for permanent or with preliminary freezing.

First option. Borovichki are laid out in batches in small packets or small trays, hermetically sealed and cleaned in the freezer.

Second: for preliminary freezing, white is first spread on a baking sheet or tray covered with a film, left in the freezer for 3 hours. And only then pour into bags or special containers made of food-grade plastic.

Tip. Use bags to freeze. They are odorless and designed for food. It is better if they will be with a special clip or “zip-fastener”.

1. As little air as possible should remain in the bag, the aroma will be better preserved, and the mushrooms themselves will not be oxidized.
2. Mushrooms absorb odors well. Therefore, a container lid as closed as possible is a guarantee not to taste white in the winter with the aroma of dill or raw meat.
3. Fresh, steamed or boiled porcini mushrooms with proper packaging can be stored in the freezer for up to 12 months. Pre-fried - only 8 months. As a rule, so much time is not required. Frost ends much earlier.
4. In order to pamper your home with quality mushroom sauce on a cold winter evening, you can freeze a convenience food in advance. Pass the fried and cooled mushrooms through a meat grinder, then put them in bags with a thin layer and freeze. Then, during cooking, it remains only to add cream, herbs and salt.
5. They do the same if the mushrooms during transportation lost their appearance, crumpled, crumbled. Beautiful cubes will not work, so they make minced meat. The color, taste and quantity of nutrients from this will not change.
6. Young strong mushrooms are best suited for freezing. Then after thawing, they will be as fresh. Old flabby mushrooms will remain as lethargic and unappetizing.
7. Some hostesses skip such an important stage as drying. Washed and in the freezer. In winter, the whites get out and ... go after the ax. It is unlikely that one can proceed with the obtained monolithic piece with another tool. And who is to blame? Own laziness.
8. Defrosted semi-finished products must be strictly in the refrigerator, covering with a film. Mushrooms are a tasty morsel for various pathogenic bacteria. And the view will be more beautiful with natural thawing. No soaking in water, otherwise all the autumn chores will go down the drain. And it’s better not to defrost at all. Got out of the freezer and immediately to cook. All vitamins and nutritional value will be on your plate, and not in thawed water.
9. Do not chop white mushrooms too thin. Half a centimeter - that’s it. Not a rag, but not a huge chunk. Slices of this thickness look very beautiful in a dish and it is convenient to eat them.
10. Pre-freezing does not require 3 hours if you have a shock freeze function. When using it, only half an hour is enough for a hard crust to appear on the mushrooms.

How to freeze porcini mushrooms for the winter - you already know. Now you will always have a tasty treat in the freezer for meeting unexpected guests or a quick dinner. Of course, if you slightly overcome your laziness in the season.

Video: how to freeze porcini mushrooms

How to freeze mushrooms for the winter

Many people like to eat mushrooms. It can be a variety of salads, and main dishes, and snacks. The recipes for cooking mushrooms are countless. Some dishes require fresh mushrooms, some boiled or fried, but in any case only a high-quality and natural product. Each hostess at least once in her life cooked dishes with mushrooms. However, not everyone knows how to store mushrooms. Today we will talk about how to freeze mushrooms for storage, as well as how to freeze porcini mushrooms for the winter in the freezer, what are the best types and varieties of mushrooms to choose for storage.

Almost all edible mushrooms are suitable for storage in the freezer.
  Buying already frozen mushrooms in the store is dangerous for the consumer, since it is not known in what conditions fresh mushrooms were stored, what quality they were, and how they were prepared for such freezing. Therefore, the best option is to store your own mushrooms.

The mushroom picking procedure refers mainly to the end of summer - the beginning of autumn. This is the most fertile mushroom period. At this time, you can collect forest mushrooms - mushrooms, chanterelles, ceps, and so on, and field mushrooms - champignons and so on. It is very important to know which mushrooms you are collecting in order to avoid possible poisoning and death.

Important! Before carrying out the procedure for freezing mushrooms for further storage, be sure to verify their quality and edible properties. If in doubt, it is better not to use these mushrooms for freezing and further cooking.

All mushrooms can be frozen, however, for certain types of this product, a certain type of prepared raw material is required. So, for example, porcini mushrooms, champignons, oyster mushrooms, boletus, boletus can be frozen in any form - fresh, boiled, fried.

Mushrooms such as chanterelles, morels, pods and so on (that is, mushrooms that secrete a kind of juice are very tender) it is best to use freezing on an already boiled or fried product, since frozen fresh it can lose its taste and consumer properties . Mushrooms such as saffron mushrooms (hard and firm) are best frozen after pre-frying.

For storage, you should choose only high-quality mushrooms, without any wounds, rot, worms, damage. Only in this case, such mushrooms after defrosting can be used, and their consumer properties and taste will not leave you indifferent.

How to freeze mushrooms

So, with what mushrooms you can freeze, we decided. Now consider in what form mushrooms should be. You can freeze:

• Raw mushrooms (champignons, oyster mushrooms, porcini mushroom and so on);
• Boiled mushrooms (chanterelles, morels, pods);
• Fried mushrooms (saffron mushrooms and so on);
• Mushrooms in salted and soaked form, as well as pickled mushrooms.

Raw Mushrooms  freezing is very simple. The best type of mushrooms for this method of freezing are champignons, oyster mushrooms, boletus, boletus, weights, porcini mushroom. These mushrooms are moderately dense, do not secrete specific juice.

For this type of freezing, mushrooms must first be prepared. To do this, wash the mushrooms, remove bad, damaged and spoiled samples, and dry the mushrooms. For drying, it is best to lay the product in one layer on a towel, then excess moisture will quickly go away. It is required to remove the extra legs with the ground, coarsened parts and so on. Mushrooms are best frozen young, then after defrosting they will have a wonderful taste and aroma. To freeze fresh mushrooms, they must be stored in the refrigerator for no more than a day after their initial collection.

If you have completed the preparation procedure, then you can proceed to the freezing itself. Initially, you must decide on the size that you need. You may need to sort the mushrooms by selecting small and large. You may need chopped mushrooms, then they must first be cleaned and cut into the required pieces.

After preliminary preparation, distribute the mushrooms in containers, or plastic bags, or in special bags for freezing the necessary portion of prepared mushrooms. Mushrooms are best frozen in portions, as they do not like re-freezing. Next, you need to tightly close the container with mushrooms and put in the freezer.

In the freezer, you must select the emergency freezing mode, then the mushrooms will freeze almost instantly. If there is no such regime in your freezer, do not despair, it is quite possible to freeze it in a regular freezer, only this process will be more long-term.

Those mushrooms that can be frozen raw can also be frozen both boiled and fried. From the method of harvesting their consumer properties do not deteriorate, it all depends on the tastes and preferences of the hostess.

Mushrooms such as chanterelles, pods, morels are best frozen boiled. This is all due to the fact that these mushrooms are very tender, have a specific juice, and a kind of bitterness. Although it is quite possible to freeze such mushrooms in a fried form.

The boiling procedure before sending the mushrooms to the freezer is very simple. It is necessary to take prepared mushrooms in advance, put in a deep pan and pour water so that it covers the prepared mushrooms.

Mushrooms can be boiled either whole or cut into pieces. Add a little salt to the pan: 1.5 to 2 tablespoons of salt per seven-liter pan. Boil the mushrooms for about 20 minutes, and then pour them into a colander to pump out excess moisture from the mushrooms, as it will be unnecessary when freezing. After complete decantation, it is necessary to distribute the boiled mushrooms in prepared packages and place in the freezer for further freezing. As indicated above, it is best to use the emergency freezing mode, however, in its absence, you can use a conventional freezer.

You may well freeze mushrooms with boiled broth. To do this, such a mixture must be placed in a container covered with a film, and then shove it in the freezer. After freezing, the container can be removed, and the frozen mixture placed in a bag and sent to the freezer for further storage.

Boiled mushrooms perfectly save space in your freezer, as they boil and lose their volume. However, the taste of this product is a little lost.

Hard mushroom varieties like mushrooms are best   fry before freezing. However, you can also fry any other mushrooms before freezing. It should be noted that onions quickly lose their taste during freezing, so it is better not to use it for frying, or use it in a minimal amount.

To fry the mushrooms, you must first prepare - rinse, soak, cut. Put prepared mushrooms in a pan and put on low heat. Mushrooms will begin to intensively release their juice. When the excess water is evaporated, add a little vegetable oil to the pan, hold it on fire for a little while, remove, cool and you can freeze it. Distribute the prepared product into packages and send to the refrigerator. The advantages of this freezing method is that the product is completely ready for use.

You can freeze the mushrooms even after you heat them in the oven and fry them there. It is necessary to wait until excess moisture evaporates, and then the product can be frozen. It is important to note that in this case it is necessary not to dry the mushrooms in the oven, otherwise they will not be very tasty when defrosting.

Can freeze mushrooms that are salted.  Such a product will be well stored in the freezer and will not lose its taste. However, if you decide to freeze pickled mushrooms, then be very careful - it is likely that they can not be consumed, as they will completely lose their consumer and taste. Therefore, it is better not to freeze pickled mushrooms.

Important! If the mushrooms have a kind of bitterness, then they must be soaked in cold water for 30 to 40 minutes before use. For this, 5 liters of water are used per 1 kilogram of mushrooms, adding 1-2 tablespoons of salt to it.

There is another very interesting way to freeze mushrooms, you can visually see it in the video below:

How to freeze whole porcini mushrooms for the winter

Ceps are not much different from champignons or oyster mushrooms. However, they have an exquisite taste and aroma inherent only to this type of mushroom. How to freeze porcini mushrooms for the winter in the freezer: such mushrooms can be frozen in any form, both fresh and boiled, and fried. However, we note that the best way to freeze is to freeze the whole mushroom.

To do this, you need to prepare mushrooms in advance - rinse, cut, remove bad and damaged specimens, and dry. Next, you need to put the mushrooms on a baking sheet one at a time, at a small distance from each other. Then put this pan in the freezer for emergency freezing, and wait until they freeze. Then pull out a baking sheet and pour the whole mushrooms frozen in a bag for further freezing and storage. Put this bag back into the freezer for further storage. Use as intended.

How to defrost mushrooms

Note that the best temperature for freezing food is a temperature of minus 18 degrees.
  Mushrooms are best defrosted in the refrigerator. With this method of defrosting, mushrooms will not lose their taste and consumer qualities, but this is a rather long procedure. A frozen serving of mushrooms must be refrigerated overnight. Mushrooms will unfreeze overnight and be ready for further use.

One way to defrost is to cook mushrooms. Frozen mushrooms can immediately be thrown into the pan, or put in a pan, put on a slow fire. They unfreeze, and then you can begin their further preparation.

It is not advisable to defrost the mushrooms in a cup of water, since in this case they will be saturated with excess moisture and will become tasteless, losing their aroma and sophistication, that is, they will acquire a watery taste.

So, today we have examined how to freeze to freeze mushrooms for the winter in the freezer (ceps, honey mushrooms, chanterelles and other popular species), as well as ways to defrost this product. Whatever dish you choose, mushrooms collected personally and frozen in the freezer will become your best assistant in your endeavors. Do not try to buy unknown frozen goods in stores, it is better to prepare your own preparations for the winter yourself.

Many fans of "silent" hunting, especially beginners, are concerned about the question of how to freeze porcini mushrooms for the winter?Our grandparents were also able to harvest butter, mushrooms, chanterelles and boletus, drying them in the autumn sun, in a Russian oven or in cans. The invention of the freezer gave mankind another wonderful way of harvesting these products without losing their useful properties and preserving their unique taste - freezing. So why not take this opportunity, especially if the basket of the “silent hunter” is filled with representatives of the royal mushroom family - mushrooms? It is only necessary to observe some rules.

Freezing is the easiest way to preserve all the taste properties, as well as the magnificent aroma of mushrooms.

Timeframes and basic rules for freezing

Before starting to freeze mushrooms, you should find out the type of freezer in which the products will be stored. Temperature and shelf life are marked with special symbols - asterisks (snowflakes).

Type of freezer in the refrigerator:

• “****” - the maximum temperature is -24 0 С, the shelf life of products: 9-12 months;
• “***” - the maximum temperature is -18 0 С, the shelf life of products: 6-9 months;
• "**" - the maximum temperature is -12 0 С, the shelf life of products: 1-1.5 months;
• "*" - the maximum temperature is -6 0 C, the shelf life of the products: 1.5-2 weeks.

Before freezing mushrooms, they must be carefully sorted, cleaned and washed.

For frozen mushrooms to be stored until the next harvest season, it is better to opt for freezers that can withstand temperatures from -18 0 C and below.

The basic rules for freezing porcini mushrooms:

1. Immediately before freezing, it is necessary to cool the freezer. To do this, for 6-12 hours before bookmarking products include super-freezing mode. Leaving superfrost for more than 24 hours is not recommended by manufacturers of refrigeration equipment.
2. The less time elapses between harvesting and freezing, the more nutrients and vitamins are stored in the product. The maximum shelf life of mushrooms before freezing is 24 hours.
3. Porcini mushrooms should be frozen in a dry, cleaned form.
4. Defrosting and repeated freezing of the product is unacceptable. From this, mushrooms lose their aroma, and their taste is significantly impaired.
5. Do not eat frozen mushrooms after the expiration of storage.

Useful Tips:

1. It is best to lay porcini mushrooms in batches, so you need to prepare a special hermetically sealed plastic container or dense plastic bags for freezing in advance.
2. From packages for storing products with the zip-lock system, remove excess air after laying boletus as much as possible.
3. To track the shelf life of the blanks, stock up on special stickers on which the date of freezing will be written.

It is possible to freeze boletus mushrooms both in fresh and in cooked form (after heat treatment), which will make it possible to prepare a lot of various dishes from them.

Back to the table of contents

Freezing fresh mushrooms

To freeze raw porcini mushrooms, the following steps must be performed:

The most convenient dishes for storing mushrooms in the refrigerator are plastic bags with a Zip-lock.

1. Sort through a freshly harvested crop, removing the wormy, spoiled and broken representatives of the mushroom world. Small, strong young mushrooms are most suitable for freezing.
2. To clear mushrooms of dirt, grass and dry leaves. If absolutely necessary, rinse quickly under a stream of cold water. Porcini mushrooms, like any others, have the ability to accumulate moisture in their structure, which will turn into ice when frozen, so you cannot leave them soaked in water.
3. Dry the washed mushrooms by patting them with a paper towel and spreading them on a flat surface. Some housewives use a hairdryer to dry mushrooms, however, it should be remembered that only cold air can be used.
4. If the mushrooms are large, they must be cut.
5. Arrange the mushrooms in an even layer on a tray or board and put in the freezer.
6. After 6-12 hours, remove the mushrooms and pour portionwise into the storage container or plastic bags. Close tightly by removing excess air.

Frozen in this way the product will retain its original shape, smell and taste for a long time. However, mushrooms that have undergone heat treatment will be no less tasty.