What mushrooms can be frozen cooked for the winter
The season of "quiet hunting" should not pass by ourfreezers. Because - alas, but in the winter of fresh pancakes, chanterelles and mushrooms, we are unlikely to find in supermarkets. We will buy mushrooms of factory frost or eternal, like Egyptian pyramids, mushrooms and oyster mushrooms.
But! If we do a little podsuetimsya, and briefly win their own laziness, then ... then we put in the freezer mushroom stocks, freeze them according to the rules and in the winter we will enjoy a fragrant mushroom soup, fragrant stew and even a delicate Spanish omelette.
Our mushrooms, as if we did not freeze them, shouldbe fresh, clean and if possible not broken. On this depends a lot - and the appearance of the product after defrosting, and quality. Therefore, the mushrooms need to be collected, bought, bartered, vymkanichit - fresh. The maximum is yesterday's assembly.
Next, cleanse the soil, litter and other unnecessary additions. Ideal - young solid mushrooms.
Attention! When you clean mushrooms, do not wet them too much. Mushroom easily absorbs water, which will become ice in the freezer. Why do we need water in the mushroom?
It is easiest to freeze whole and fresh mushrooms. After cleaning, they are stored in a freezer on a flat surface, and after a few hours can be poured into a prepared bag or container. Ideal mushrooms for freezing in this way will be boletus, honey agarics, forest mushrooms, podberezoviki, boletus, chanterelles.
We need the fungus to be strong, and after defrosting they will keep the shape and decorate any dish.
Attention! Defrost raw mushrooms best, transferring them to the refrigerator. Then they will be quite fresh, just out of the woods.
Rule number 3: freeze boiled or stewed mushrooms
If you are afraid of fresh mushrooms and wantto insure, then before freezing, boil them. Not for long - up to 5 minutes. Most often this method is frozen marmalade, intended for cooking. This method is also suitable for broken, glamorous, but fresh and tasty mushrooms.
I thus prepare for the winter a semi-finished product for stuffings in pies, patties, kulebyaki and other winter joys (stuffed chicken, for example).
To prepare mushrooms, throw them, peeled and cut into pieces, into boiling water for 5 minutes. Then allow to cool down, throw in a colander and lay out on food packages or containers.
Count the number of mushrooms in the package so,so that one package you can use for cooking one dish. As a rule, I get half of small packages - from 300 grams to half a kilogram, and half - with a bigger weight, from 500 grams to 1 kg.
You can also freeze fried mushrooms. To do this, clean, prepared mushrooms are fried on a small amount of vegetable oil for 20 minutes, until all the excess moisture evaporates. Completely cooled mushrooms are laid out in packages and frozen.
By the way, so that mushrooms are not lost when frying their ownsweet taste and aroma, mushrooms can be fried on a baking sheet in the oven. For this roasting, even sunflower oil is not required, and the mushrooms are prepared in their own juice.
Frozen mushrooms for the winter can be stored at a temperature of -18 ° C to a year. After complete defrosting of the mushrooms, use them immediately, and in no case leave them on the "after" in the refrigerator.
If the house has mushrooms, it does not matter - fresh orfrozen, in 40 minutes my family and friends are already moaning over the baking tray, choosing the most delicious piece. The dough in this cake is called "bulk" and is cooked no longer than fried eggs.
It will be required for the test: 2 eggs, 0.5. Art. sugar, 1 glass of sour cream, 1.5 cups of flour, 1/2 teaspoon of soda, a pinch of salt.
It will take for the filling: 500 gr. frozen mushrooms in pieces, 1 large onion, 200 g. chicken liver, oil for roasting, salt and pepper to taste.
Boil the chicken liver and scroll throughmeat grinder (I do this in advance if it works). Mushrooms defrost, chop into very small pieces and fry with onions. Connect with liver, pepper and salt slightly.
Ingredients for the dough combine, carefullymix and pour into a greased form or a baking tray with high bumps (I have glass), we spread the filling - part of it will fall, part of it will remain.
Bake in medium heat for 30-40 minutes. Sour cream dough is very good. A small sweetness of the dough and salinity of mushrooms give an unusual taste!