How to cook porcini mushrooms for freezing. How to clean porcini mushrooms. How to properly freeze porcini mushrooms for the winter in the freezer

How to freeze porcini mushrooms for the winter? First, they must be obtained at any cost. Find it in the forest, beg it from your parents, take it from a friend. Any method will do, because porcini mushroom dishes are simply magical. But sometimes in winter you want not only pickled or salted boletus, but also fresh boletus.

In the winter you can only buy oyster mushrooms and champignons fresh in the store, because it’s not the season. The situation at the granny market is similar. Sometimes they sell white ones, but they are already pickled or salted. And who knows where these mushrooms were collected? How are they processed? To be sure that boletus mushrooms will not harm you or your household, we will harvest them ourselves.

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

Preliminary preparation

The king of mushrooms is rarely found small. Usually a healthy exhibit comes into view. If you are lucky enough to become the owner of small mushrooms, you can rejoice - there will be less hassle with processing.

So, the wealth from the forest was brought home. The next step for most housewives is to cover the mushrooms with water. This is the wrong time to freeze. White ones absorb water remarkably well; it turns into ice and spoils the structure of the mushroom. First you need to clean them. No, not with a vegetable peeler, this spoils the product. With ordinary hands we carefully remove: specks, blades of grass, leaves. Using a sharp knife, cut off a thin layer from the bottom of the leg, where the soil remains. She stayed - we pulled mushrooms in the forest, not cut them, right? To return to an intact mycelium next season, right? Remove all wormholes, scratches, dark places.

Now you can wash it. No, don't soak it. Forget this habit! We remembered only in the case of milk mushrooms! And carefully rinse the porcini mushrooms under running water. We try not to break them; whole ones will beautifully decorate a salad or roast. And the plates look much more appetizing when they are made from a whole mushroom. Next, the raw materials must be dried. A regular thick old towel does the job just fine. Paper will do just fine too.

There are 4 options for subsequent actions:

• steam
• cook
• fry
• leave raw

Steam processing

Large mushrooms are cut into slices or cubes and poured into a colander or sieve. Then place it in a pan, at the bottom of which 3-5 cm of clean water is poured. The entire structure is covered with a lid and put on fire. Steam with the liquid boiling for 4-6 minutes. Cool.

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

Advice. Instead of a sieve, you can use any suitable grid. For example, from a double boiler or microwave.

Cooking
It’s also a good space saver, and also saves precious cooking time in winter. This turns out to be practically a home-made semi-finished product!

Fully prepared boletus mushrooms are dipped into boiling water at the rate of 2.5 liters of liquid per 500 g of fresh raw materials. Boil for 2 minutes, drain in a colander and cool. These are cut. Cook whole ones for 4 minutes.

Advice. Porcini mushrooms are boiled without salt to maintain juiciness during freezing.

Roasting
The most optimal way. Perfectly preserves that divine aroma of porcini mushrooms. Lets your imagination run wild in the kitchen after defrosting.

The prepared raw materials are cut in a convenient way. Pour a little vegetable oil into a frying pan or saucepan. Which olive or corn? For traditional Russian cuisine - only sunflower! Heat the mushrooms and add them. Fry until almost dry and lightly browned over medium heat. Cooking time depends on the amount of whites and the width of the pan. Cool.

It is difficult to fry whole porcini mushrooms well, and this causes the shape to become deformed. But we want not only delicious food, but also something pleasing to the eyes. Therefore, plates are the most optimal.

Another roasting method is in the oven. Splash a little oil onto a baking sheet and add mushrooms. Fry until the juice stops releasing. Stir several times to ensure even browning of the boletus. But this method is for craftsmen. Because it’s easy to overcook mushrooms in the oven. Although, who canceled the experiments in the kitchen? Try it, perhaps your freezing recipe will be remembered for centuries for many generations.

Advice. Along with the mushrooms, you can fry chopped onions or your favorite greens. You will get a ready-made filling for pies or kulebyaki.

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

How to properly store porcini mushrooms

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

First option. Place the boletus mushrooms in portions in bags or small trays, seal them hermetically and put them in the freezer.

Second: for pre-freezing, the white ones are first placed on a baking sheet or tray lined with film and left in the freezer for 3 hours. And only then are they poured into bags or special food-grade plastic containers.

Advice. Use freezer bags. They are odorless and designed for food products. It would be better if they come with a special clip or zip fastener.

1. There should be as little air as possible left in the bag, this way the aroma will be better preserved, and the mushrooms themselves will not oxidize.
2. Mushrooms absorb foreign odors well. Therefore, keeping the lid of the container as closed as possible is a guarantee that you will not taste whites with the aroma of dill or raw meat in winter.
3. Fresh, steamed or boiled porcini mushrooms, if properly packaged, can be stored in the freezer for up to 12 months. Pre-roasted - 8 months only. As a rule, so much time is not required. Frost ends much earlier.
4. To pamper your family with high-quality mushroom sauce on a cold winter evening, you can freeze the semi-finished product in advance. Pass the fried and cooled boletus through a meat grinder, then put it into bags in a thin layer and freeze. Then, during cooking, all that remains is to add cream, herbs and salt.
5. The same is done if the mushrooms have lost their appearance during transportation, become wrinkled, or crumbled. You won’t get beautiful cubes, so they make minced meat. The color, taste and amount of nutrients will not change from this.
6. Young, strong mushrooms are best suited for freezing. Then after defrosting they will be as fresh. Old flabby boletus will remain just as lethargic and unappetizing.
7. Some housewives skip such an important step as drying. Wash it and put it in the freezer. In winter, the white ones get out and... go for an axe. It is unlikely that you will be able to start working on the resulting monolithic piece with another tool. And who is to blame? My own laziness.
8. The resulting semi-finished products must be defrosted strictly in the refrigerator, covered with 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 it at all. Take it out of the freezer and go straight to cooking. All the vitamins and nutritional value will end up on your plate, not in the thawed water.
9. Don't cut the porcini mushrooms too thin. Half a centimeter is just right. Not a rag yet, but not a huge chunk either. Slices of this thickness look very beautiful in a dish and are convenient to eat.
10. Pre-freezing does not require 3 hours if you have a blast freezing function. When using it, only half an hour is enough for a hard crust to appear on the mushrooms.

You already know how to freeze porcini mushrooms for the winter. Now you will always have something delicious in your freezer for meeting unexpected guests or for a quick dinner. Of course, if you overcome your laziness a little during the season.

Video: how to freeze porcini mushrooms

How to freeze mushrooms for the winter so that the harvest does not go to waste. This is one way to store mushrooms in winter. Let's consider below what types you need to choose for this and how to freeze them correctly.

Both wild mushrooms and purchased mushrooms are suitable for this type of product storage, because their cost in the summer is much lower than in the cold season.

What mushrooms are frozen

Mushroom pickers know that almost all edible types of mushrooms can be frozen. It is best to give preference to those that fully preserve the aroma of the fruit:

There are slightly worse types, but they also retain their taste:

• oyster mushrooms;
• boletus;
• Russula;
• waves;
• white;
• saffron milk caps.

For city residents, champignons and oyster mushrooms are considered the most affordable and optimal option. You can buy them anywhere if getting out into the forest is a problem.

Note! Although White mushroom is one of those species that can be frozen, it is better to dry it for the winter. This way the aroma of the fruit will be more fully conveyed.

Important! Air in the container or bag should be kept to a minimum as it will accelerate the aging process of the food. Therefore, you need to fill the bag to the brim and squeeze the air out of it.

Still, it is preferable to harvest wild mushrooms, they are more natural. But there are also some subtleties here. Mushrooms should be collected deep in the forest, not from the edge. They tend to absorb harmful substances through the mycelium, so “roadside” ones are not suitable. Mushrooms must be young.

Sorting

After collection fresh mushrooms sorted by structure. There are several types:

• Marsupials. These include truffles, saucers, morels;
• Tubular. These are porcini mushrooms, fly mushrooms, boletus mushrooms, boletus mushrooms;
• Lamellar. Such as honey mushrooms, chanterelles, milk mushrooms, champignons, russula.

In the freezer, raw mushrooms will take up a lot of space. Therefore, they are pre-heat treated. Then the volume decreases by 4-5 times.

Marsupial and lamellar species must be boiled before freezing.

It is better to freeze the tubular types raw, as they have a sponge cap, which, due to its porous structure, absorbs liquid during cooking. This makes them very watery. If you still want to boil them, then before freezing you need to squeeze them well with your hands.

Preparing for freezing

• The strongest specimens are selected for freezing.
• Remove debris and leaves from mushrooms using a coarse brush or knife. The lower part of the leg is cut off.
• If the specimens to be frozen are very dirty, they can be lightly rinsed, but not soaked, and then dried with paper napkins.
• Those that will be boiled can be safely washed without worrying about the fact that they will absorb too much moisture.

Methods for freezing mushrooms

Raw

As mentioned above, tubular species such as redheads and porcini mushrooms are best suited for this purpose.

• If the fruits are small, they can be frozen whole; large ones are cut into slices, 1-2 cm thick.
• The prepared fruits are laid out on a horizontal surface and left for several hours. in the freezer.
• When they are already frozen, they can be moved to a container or bag for storage.

Watch the video! Frozen champignons. How to properly freeze mushrooms

Boiled

• Those mushrooms that will be boiled are chopped.
• They are dipped in boiling water and cooked for 5-10 minutes, and then placed in a colander to drain the liquid.
• After cooling, the pieces are put into bags so that the portion is for one use, and sent to the freezer.

If honey mushrooms were cooked, the broth must be poured out, and the broth from porcini or aspen mushrooms can be used to prepare soup.

Watch the video! Freezing boiled mushrooms

Fried

• Tubular and lamellar mushrooms are suitable for this. They need to be cut into slices or pieces.
• Then the pieces are fried in a frying pan with a small amount of vegetable oil until a crispy crust appears - approximately 20 minutes.
• Cool, put into bags and put in the freezer.

Important! No salt, pepper or any spices are added to them.

• After defrosting, this product is ready to eat. Mushrooms can be added to salad or fried potatoes.

Watch the video! How to freeze fried mushrooms

Baked in the oven

Another option is freezing mushrooms that were previously baked in the oven. They have a bright and rich taste and aroma.

• To bake, place the mushrooms on a dry baking sheet and place in the oven for 20 minutes.
• After this, cool, pack into bags and put in the freezer.

Watch the video! Harvesting honey mushrooms for the winter

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 defrost mushrooms correctly

The basic rule to remember is that you need to defrost without “accelerators” such as a microwave oven or hot water. Therefore, if you plan to prepare a special dish, you need to calculate and defrost it in advance. A 2 kg bag will be defrosted in approximately 12 hours.

Defrosting will be more gentle if you move the mushrooms first in the refrigerator, and then into a bowl at room temperature. But there are exceptions here too.

For example, if mushrooms are being fried, sometimes you can add frozen food to the pan. The frying pan will help get rid of frost in a matter of minutes. Therefore, you can immediately add frozen mushrooms to the pan with fried onions.

This storage method can be used for many products - pumpkins, tomatoes, apples, strawberries, cherries and so on.

Important! Remember that it is better not to refreeze mushrooms, because after defrosting they will become a shapeless gray mass. Therefore, it is better to calculate the portion that will be used at a time and freeze the packaged ones in such quantities.

After defrosting, mushrooms should not be stored for a long time; they should be used immediately. These simple tips will help delight your household with fragrant mushrooms all winter!

Watch the video! How to freeze wild mushrooms

During the cold season, many people want to cook truly healthy and satisfying dishes. Porcini mushrooms are a valuable product that contains proteins, vitamins, and dietary fiber. You can preserve the benefits of fresh forest products by storing them for the winter. There are affordable methods that allow you to preserve the product for many months. The main thing is to collect mushrooms correctly and select the best specimens.

Preparation for storage

• The collected forest gifts must be sorted and cleaned of soil and insects. Carefully trim the edges of the legs with a knife.
• Rinse the mushrooms thoroughly in cold water, but do not soak them.
• Place clean boletus mushrooms on a towel to dry, then, when excess moisture has gone, start harvesting them.

Wormy or damaged porcini mushrooms should not be stored. When collecting and processing, pay attention to their smell and appearance, remove dubious forest products from the basket.

How to store in the refrigerator

You can save the collected mushrooms for a day by clearing them of soil and putting them in the refrigerator. If they lie for more than 1 day, they will lose some of the nutrients and turn black. Even though mushrooms are perishable, they can be kept fresh for several days. To do this, place them in salt water for 6 hours, then carefully examine the boletus mushrooms. They should not be stained or damaged, otherwise they will not last long.

Place the dried mushrooms in a deep bowl and cover with a napkin. You can store them for a week on the bottom shelf of the refrigerator, but it is best to eat them as soon as possible. The temperature in the storage should not be higher than 0 °C.

Freezing allows you to preserve the harvested boletus harvest unchanged for many months. For this purpose, select the most beautiful, large, elastic mushrooms. They can be left in the freezer whole or cut into thin slices. Place the porcini mushrooms on a tray so that they do not stick together and place them in the freezer. After 3 hours, remove the hard mushrooms from the refrigerator, place them in a plastic bag and place them there again. You can also use food-grade plastic containers with tightly closed lids.

Some housewives freeze mushrooms immediately after boiling, which helps rid them of possible toxins. This product takes up noticeably less space in the freezer.

So, freezing mushrooms has advantages over other harvesting methods:

• shelf life up to 12 months at -18 °C;
• preserving the aroma and benefits of fresh porcini mushrooms.

Keep clean and coarsely chopped ones in boiling water for no more than 1 minute, then place them in cold water. Place the dried product in a container and freeze.

Porcini mushrooms: how to preserve until spring (video)

How to dry it properly

Drying forest products at home is quite easy. A microwave and oven are suitable for this purpose.

• Select young, strong mushrooms, but do not wash them in water.
• In dry and warm weather, you need to string the fruits on a strong thread and hang them in the sun, covering them with gauze.
• At night, be sure to remove the mushrooms indoors. So the product is dried for a week.

1. Cover a large baking sheet with food foil or special paper, place the boletus mushrooms with their caps down, leaving space between them.
2. Preheat the oven to 40 °C to preserve the valuable properties of the product.
3. When the mushrooms are noticeably dry, increase the temperature to 75 °C and continue to monitor the process.
4. Ready boletus mushrooms are made brittle and elastic.

Oven drying usually takes several hours.

You can also dry porcini mushrooms in the microwave, having studied the necessary settings before doing so. The cooking time is up to 20 minutes, after which the product is removed and the oven is ventilated. The procedure is repeated 2 to 3 times, then the mushroom pieces are placed in a glass jar.

Dried boletus mushrooms can be stored both in glass containers and in fabric bags away from moisture and sources of strong odors. The shelf life of such a product is at least 1 year, and in some cases, mushrooms retain their beneficial properties for up to 2 years. They will quickly deteriorate in a damp room, so it is best to leave them on a kitchen cabinet shelf and provide fresh air access to the product.

Canning boletus

Cleaned mushrooms must be soaked in cold water for 30 minutes, then drained and rinsed again. Prepare small boletus mushrooms whole, and cut large ones into pieces.

The canning recipe is quite simple. In order to stock up on delicious mushrooms (1 liter) for the holiday table, you will need the following ingredients:

• porcini mushrooms (1 kg);
• boiled water (500 ml);
• vinegar (2 tablespoons);
• salt (3 teaspoons);
• sugar (1 tablespoon);
• pepper;
• Bay leaf.

Boil the peeled mushrooms in boiling water for no more than 20 minutes. While they are cooking, boil water separately with the addition of sugar and salt, as well as vinegar.

Place the boiled mushrooms in a saucepan with the marinade, turn on low heat and cook the product for another 7 minutes. Place pepper and bay leaf to taste in a sterilized jar, then carefully pour the boletus mixture and tightly close the container with a vacuum lid.

To prepare the onion marinade you will need the following ingredients:

• porcini mushrooms (1 kg);
• bulbs (2 pcs.);
• vegetable oil (2 tablespoons);
• citric acid (1 teaspoon);
• pepper;
• salt;
• Bay leaf.

Properly processed mushrooms, cut into slices, boil in salted water with the addition of citric acid. When the mushrooms become elastic, drain the liquid. Next, simmer them in vegetable oil with thinly sliced ​​onion, pepper and bay leaf for 40 minutes. The mixture is placed in a jar, which is tightly closed with a vacuum lid.

Dark, cool rooms, such as a cellar or basement, are suitable for storing canned mushrooms. You can save homemade ingredients in optimal conditions until next year, and in some cases they can last in storage bins for up to 2 years. The shelf life is also affected by the amount of acetic acid in the marinade and the air temperature in the bins.

Boletuses are rightfully considered the best representatives of the mushroom kingdom. By storing a small harvest at home, you can provide yourself with healthy meals throughout the winter.

How to freeze mushrooms for the winter (video)

You don’t need a lot of space to store dry porcini mushrooms, and their soup will decorate your winter table. Other harvesting methods have also been used by people for a long time in order to preserve the taste and vitamins of forest products. Choose the method of processing and preparation of this unique product that is optimal for you.

What could be tastier and healthier than mushrooms in winter? The king of the mushroom kingdom, the boletus, is especially valued. Freezing will help to prepare it from summer to autumn, which will ensure the preservation of all its beneficial properties. Find out how to freeze porcini mushrooms and how to use them correctly?

Freezing is a process that can preserve vitamins, nutrients and real taste in various products. This is also true for boletus mushrooms. But the process of freezing porcini mushrooms must occur correctly in order for the product to be of the highest quality.

Freezing whites begins with cleaning them - all debris is removed from the fruiting bodies, including leaves, soil, needles - it is advisable to do this right in the forest so that forest debris does not fall on the harvested crop. Already at home they are sorted through, throwing out rotten or completely wormy ones, cutting off the edges of the stem or trimming off the spoiled parts. Then the whites are washed well in cool water.

You should not soak boletus mushrooms like, for example, milk mushrooms - this will only make them saturated with moisture, which can affect the quality of freezing and taste.

After washing, the mushrooms must be dried - they are laid out on paper towels, and do not forget to blot the top. Some people do not recommend washing them before freezing at all, but only clean the mushrooms with a knife to remove debris.

Freezing rules

It’s easy to freeze porcini mushrooms for the winter, but you still need to follow some rules. In this case, the harvesting process will be somewhat different depending on the form in which the fruiting bodies will be placed in the freezer.

The shelf life of the frozen product will be a maximum of one year (don’t forget to include a piece of paper with the date of freezing).

Note: remember that it is very important to choose a well-closed container for freezing porcini mushrooms. The fruiting bodies of forest dwellers are capable of absorbing odors like a sponge, and therefore must be stored either separately from other food products or well isolated from them.

Raw mushrooms

In case of freezing raw fruiting bodies, only freshly picked boletus mushrooms are used - only a few hours should pass from the moment the fruiting bodies are cut. Otherwise, they will lose their taste or begin to deteriorate.

Mushrooms should be sorted and small ones selected that will be frozen whole. At the same time, they will not lose their appearance. And larger ones, after processing, are cut into cubes or bars - the smaller, the faster they will freeze.

Before small porcini mushrooms or cut into small cubes go into the freezer for a long time, they are laid out on a baking sheet in one layer and placed in it for a couple of hours. After this procedure, even fruiting bodies tightly packed into bags will not stick together into one large lump. Slightly hardened mushrooms are placed tightly in small containers or bags at the rate of 1 container per 1 meal and put back in the freezer.

Boiled mushrooms

Freezing boiled porcini mushrooms is not particularly different from the above process. Before placing them in the freezer, they are cut into slices and boiled for about 10-15 minutes in lightly salted water, not forgetting to remove any foam that has formed from the surface. Using a slotted spoon, remove the finished mushrooms from the pan into a colander to drain the broth, then dry the mushrooms on a towel.

Note: the decoction resulting from cooking whites can be boiled until it thickens somewhat, cooled and also frozen. It is an excellent base for soups and sauces.

The mushroom mass, cooled to room temperature, is placed in containers and placed in the freezer.

It is recommended to cook mushrooms before harvesting if you purchased them at the market and do not know where they were collected. This will help get rid of any toxins that may be in the pulp. This will also reduce the volume occupied by the products in the freezer.

Fried mushrooms

White mushrooms prepared for processing, peeled and chopped, are fried without salt over moderate heat in vegetable oil until the mushroom juice has completely boiled away. Then they wait until they cool down, and, placing them in bags or containers, put them in the freezer.

How to defrost correctly

Frozen porcini mushrooms should be thawed before use. It is advisable to do this according to the rules: move the bag with the preparation to the bottom shelf of the refrigerator and let them melt in a slightly cool environment. To speed up the process, they can be placed under cold water. In some cases, white ones can also be used frozen - for example, to cook soup, they are simply poured from the bag into boiling water.

Remember that mushrooms cannot be placed in the freezer a second time after defrosting.

Cooking time for frozen boletus

Frozen fried porcini mushrooms are a ready-made dish that just needs to be defrosted and reheated before use. They are also used as a filling for pies.

Many people are also interested in the question of how long to cook frozen boletus fruiting bodies. Before using freshly frozen white ones, they need to be boiled in water with added salt for 15-20 minutes. And you only need to fry them for about 15 minutes.

Cooking boiled ones is even easier - they are either thawed or used as fillings, ingredients for soups and salads.

Porcini mushrooms are a source of vitamins, nutrients, and beneficial microelements. They can become a real highlight of culinary skills and decorate both an everyday dinner and a holiday table. Therefore, freezing them for the winter is a great option to treat yourself and your loved ones to this delicacy.

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.

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.

Methods for freezing porcini mushrooms

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.