/ / Is it possible to freeze fungi of mushrooms moist

Is it possible to freeze fungi of mushrooms moist

  1. If there is a quick freeze in the refrigerator - yes. If not - better, as advised, boil, cool and in the freezer.
  2. It is possible, although boiled better. Taste qualities do not lose and to prepare easier then and a kind do not lose.

Source: experience</ li>

  • Can. But I would first boil them. Boiled and place less will occupy and cook them then better.

    1. it is possible, but it is better to cook pre-so they will take up less space
    2. Well, why do you care? Give them to me. -)))))

    Tastier if you first boil until done withsalt and spices, and then freeze, you can directly with the broth, and you can drain it, I freeze it in plastic trays with a lid, after two days I spread the frozen brusochek into a bag and store it further!

    In the winter, from those that with a broth a soup, filteredyou can defrost the vegetable oil, onion, vinegar (who loves), and eat like salted mushrooms, or you can fry or chelene cook as you like.

    You can freeze all kinds of edible mushrooms. However, remembering the small capacity of a home refrigerator, freeze only the best mushrooms or those that appear fresh only for a short period.

    Freeze mushrooms can be in boiled or fried form.

    In both cases, they must be brought to full readiness.

    If before freezing the fungi were severalundercooked, harsh (which is especially often observed when processing plate-like fungi), then after freezing and thawing their final digestion before softening will require more time and will pass with difficulty.

    These fungi appear very early - in the middlethe USSR in early May and even in late April. They are very tasty in boiled and fried form. Since these mushrooms contain a poisonous substance - helvellic acid, they can not, like others, boil or fry immediately, but first you need to remove the hemlellic acid. It dissolves very well in water, so rinsed and chopped mushrooms should be boiled for 5-7 minutes in water, and then drain this water, squeeze the mushrooms lightly and rinse with cold water.

    After that, they can be cooked, ie, cook until ready or fry with the addition of fat, spices and salt.

    Ready boiled or fried morels and lines are laid out in molds and after cooling put in the freezer.

    This way you can prepare severalkilograms of frozen mushrooms, which completely replace the fresh ones and will not be any worse than them. You can eat mushrooms after defrosting and heating in a saucepan or pan. In this way they can be used during May-June until the appearance of fresh summer mushrooms .;

    White mushrooms are very good in frozen form. When preparing, it is necessary to separate young mushrooms from old ones. If there are many mushrooms, then the hats should also be separated from the legs and processed separately.

    Mushrooms are cooked or fried until ready, and then taken out of the water and densely packed into freezing molds. The liquid remaining after cooking is used for soups.

    When cooking large white mushrooms from hats usuallySeparate long threadlike spore ducts (yellow), which are distributed throughout the liquid, making it opaque, thick. In this case, the liquid also should not be poured, as it contains all the valuable nutrients of the fungi and has a pleasant mushroom flavor and aroma. It can be used for cooking first courses and sauces. If there is a lot of liquid, it is recommended to cool it and freeze it in forms or a jar, and then use it after a few days. It will not be worse than freshly prepared. Just like white, it is possible to freeze various tubular mushrooms-podberezoviki, boletus, butter, mosses,

    Almost all leaf mushrooms consistencyhats and legs are denser than tubular ones, except for the delicate consistency of the spore plates themselves in russula, freckles, champignons. Some plate-like fungi are quite tough, for example autumn mushrooms and chanterelles, especially at the end of the season. However, the general rule remains the same-before freezing the mushrooms should be cooked or fried until fully cooked. If the mushrooms do not become soft, it is better not to freeze them, but use them fresh or marinate.

    Very good in frozen form boiled orroasted young champignons, mushrooms, large and fleshy russula. Opyat is better to be frozen without legs, which are usually very stiff. All frozen mushrooms can be stored for up to 6 months.

    47 In the pursuit of various recipes for canning mushrooms, many forget that it is possible to keep forest mushrooms fresh with the help of ordinary frost. How to freeze mushrooms for the winter, tell you the Land of Soviets.

    The rules for freezing any product state that itOnly fresh, clean, not spoiled products are subject. Otherwise, you risk getting poor-quality frozen fruits, vegetables or mushrooms, which after defrosting can only be thrown into the trash.

    Before you freeze the mushrooms for the winter, carefully go through them. Clean them from the ground and leaves. It is also not recommended to use worm mushrooms for freezing. It will be best to select young, solid mushrooms for this purpose.

    There are several types of freezing fresh mushrooms for the winter. You can freeze fresh, not boiled mushrooms. It is best to freeze white, Polish, honey agaric mushrooms, champignons, chanterelles, boletus, and podborozoviki in this way. They can be frozen raw, because these mushrooms are very strong.

    Wash mushrooms in water to remove any dirt, but you can not do this, and just delete itall the leaves, grass and land with their pulp. If you still washed the mushrooms, they will preferably be dried on a towel or napkin, so that when frozen they do not stick together in the bag. Dry mushrooms fold in a cellophane food bag with a thin layer and put it in the freezer.

    In the same way, you can freeze and butter, but they must first be cleaned from the skin. Defrost raw mushrooms best, transferring them to the refrigerator. Then they will be quite fresh, just out of the woods.

    If you are afraid to freeze raw mushrooms for the winter, you can pre-boil them in water for 5 minutes. Most often this way is frozen mushrooms,intended for cooking. After all, you can use not small hard mushrooms, but mushrooms of any size. If you have very large mushrooms, you can cut their hats into several pieces.

    After you boil the mushrooms, let them cool down, flip them into a colander, so that the glasses are superfluous. Now they can be laid out on food packages and tightly tied. Let out the excess air from the bag, it does not need us anything and will only take up space in the freezer.

    As defrosted boiled mushrooms - an excellent place for reproduction of various pathogenic bacteria, expect that one package of frozen boiled mushrooms you could use for cooking one dish.

    You can freeze not only the mushrooms themselves, but also the mushroom broth. To prepare such a broth, you can takeany mushrooms, except for dark species. The broth should be poured into containers, after having enclosed food packages. Now you can pour cold broth on the containers and place them in the freezer. After the broth is completely frozen, it must be removed from the container and stored in a bag in the form of a neat briquette. After defrosting, the broth is immediately ready for making soups on a mushroom basis.

    To prepare the broth you can use not only mushrooms, if desired, you can add carrots and onions.

    You can also freeze fried mushrooms. For this, clean, prepared mushrooms are frieda 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 sweet 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 mushrooms, immediately heat them and do not leave them in the refrigerator for later.

    We hope that advice on how to freeze mushrooms for the winter will be useful to you, and you will be able to enjoy dishes from fresh forest mushrooms for a very long time.

    How to freeze honey agaric :: Step-by-step cooking, real recipe, photo :: food :: kakprosto.ru: how to just do everything

    When you collect mushrooms in the forest, do not rushCut them as quickly as possible. Opyat, as a rule, grow whole families in mossy places near the stumps (hence their name), they are often sprinkled with foliage. First of all, remove the foliage from the mushrooms and, with a neatly sharp knife, cut the legs of the mushrooms at such a distance that there was no contact with the ground and the legs were clean. Examine each hat for garbage and remove it. Mushrooms fold in the basket neatly, plates down. This will help you save time and effort when freezing snow.

    • Mushrooms, as always, must be carefully sorted out, wormy and rotten, ruthlessly discarded. If necessary, then suspend the suspicious sites.
    • After that, cleaned mushrooms should be washed, it is best to do it under running water.
    • Cut, cut large mushrooms into smaller pieces, and leave small ones intact. After such preparations, you can put mushrooms in packages and put them in the freezer.

    The temperature in the freezer should be minus 18degrees. So you can cook frozen honey agarics, mushrooms, champignons. Some mushroom pickers say that chanterelles should not be frozen in a raw form, as they begin to be bitter after cooking.

    So how to freeze the chanterelles? They can also be frosted without boiling, only need to select young mushrooms, make sure that there are not overgrown. Then there will be no bitterness!

    And for a full guarantee of quality, remember that it is best to lay mushrooms for storage as quickly as possible, best at once on the day of collection.

    The method of freezing mushrooms in boiled form is the most common. At first, many believe that this version of blanks is safer compared to the freezing of fresh mushrooms and even canning. Secondly, as already mentioned above, because of space savings infreezer. After all, mushrooms during cooking are very much reduced in size, which is important. For example, frozen boletus mushrooms in boiled form occupy almost three times less space than the same amount of fresh ones.

    For cooking should be prepared (that is,washed and peeled mushrooms) put in a saucepan, then pour cold water and bring to a boil. After waiting for the moment of boiling water, reduce the heat, remove the foam and salt water. From this point, you should cook them for about twenty minutes. After that, throw in a colander to the glass with them all the excess water, put them on a plate to cool, before freezing the mushrooms. Cooled mushrooms can be laid out on packages for freezing.

    Freeze also fried mushrooms and stews, which are stored less than just boiled - no more than three months. They are frozen together with liquid and used for quick preparation of various dishes - stews with mushrooms, pizza, meat in pots. So you can cook frozen buttermilts, pre-knocking them, or frying.

    Containers and packages should be signed before freezing the mushrooms, because in the prepared form it is very difficult to distinguish them from each other.

    Mushroom soup of frozen mushrooms - it's very simple

    At a time when the richthe harvest of mushrooms, it is worth taking care of that in winter to see on your table a fragrant and rich soup of forest mushroom abundance. After all, the noble varieties of boiled mushrooms - it's also a very fragrant, clear broth, which is also perfectly preserved in a frozen form.

    How to freeze mushrooms for soup? Light varieties of mushrooms boil, you can do itimmediately together with carrots and potatoes and pour the broth with mushrooms and vegetables along the containers into which food bags should be put. Frozen such a semi-finished product, you can empty the containers. Briquettes neatly fitting in the freezer, and in winter, just a few minutes, a fragrant soup will please you and your loved ones.

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    - Ways to freeze fungi - (page 13)Prescriptions of home canning. Hast-4 Mushrooms are an excellent addition to hot dishes and excellent substitute for meats. Freezing of mushrooms

    It has long been known that canning of mushrooms by freezing is

    an excellent way of storing them.</ b> With the advent of refrigerators with a large freezer

    camera and special household freezers, where the temperature is at the level of

    - 18 ° С (now practically all modern refrigerators support this

    temperature), the freezing of mushrooms, as well as vegetables and berries, receives an increasing

    Practice shows, that for the freezing all kinds of edible fungi are suitable,

    and you can freeze whole and chopped mushrooms.

    However, in our opinion, it is necessary to freeze only the strongest, dense,

    young mushrooms, best white, boletus, podberezoviki, oily, red,

    Fans of swallows or chanterelles can, of course, freeze their favorite hunters.

    Fresh mushrooms, frozen at a temperature of -18 ° C, can be stored with the same

    temperature up to 6-12 months.

    In the frozen form it is possible to store both fried, and stewed mushrooms.

    And in this form they occupy significantly less space compared with

    freshly frozen, which is very beneficial, and in addition, from such mushroom half-finished products

    much faster you can cook a variety of mushroom dishes.

    Fry mushrooms for freezing is recommended in butter, ana on vegetable.

    Fried and stewed mushrooms, prepared for future use, you can store 3-4 months in

    freezer at a temperature of -18 ° C. The important point about freezing.

    Mushrooms with a plate-shaped hat can not be frozen - there is no taste and agape. Freezing rules

    Freeze mushrooms can be as in boiled yet in a fried form.

    In both cases it is necessary to bring it to full readiness. If the pre-freezing mushrooms

    were somewhat undercooked, harsh (which can often be observed

    when processing plate-like fungi), then after freezing and thawing them

    Final digestion will take more time.

    Greaves and stitches

    These mushrooms are very tasty in boiled and fried form.

    As in these mushrooms a poisonous substance is contained - helvellic acid,

    they can not, like others, boil or fry immediately, but you must first remove

    this acid. It dissolves very well in water, so washed and cut

    mushrooms should be boiled for 5 minutes in water, then drained in water, mushrooms

    slightly wring out, rinse with cold water.

    After that, they can be cooked, i.e. cook until ready and fry

    with the addition; fat, spices and salt.

    Ready boiled or fried morels and stitches lay out the forms, and after

    cooling put in the freezer.

    You can use such mushrooms after defrosting and heating in the pan

    or in a frying pan. In this way, they can be used in the course of the

    until the appearance of fresh summer mushrooms.

    White and other tubular mushrooms

    White mushrooms are very good in frozen form.

    When preparing, it is necessary to separate young mushrooms from old ones. If the mushroom, then the hats

    also separate from the legs and handle separately.

    Mushrooms are cooked or fried until ready, and then take out the outlets, tightly

    placed in a mold for freezing. The liquid remaining after welding,

    used for soups. When cooking large white mushrooms liquid does not follow

    throwing away; since it contains all the valuable nutrients of the fungi

    and has a pleasant mushroom taste and aroma. It can be used for

    preparation of first courses and sauces. Just like white, you can freeze

    various tubular mushrooms - podberozoviki, boletus, butter, mosses.

    Almost all plate-like fungi have a thick consistency of hats and legs,

    than tubular, except for only a gentle consistency of the spore plates

    russula, freckles, champignons. Some lamellar

    mushrooms are quite tough, for example, autumn mushrooms and chanterelles, especially at the end of the season.

    However, the general rule remains the same - before freezing the hunters

    should be welded or fried until fully prepared.

    If the mushrooms do not become soft, it is better not to freeze them, use them

    fresh or pickled. Very good in frozen cooked food

    or roasted young champignons, mushrooms, large and fleshy russula.

    Opyat is better to be frozen without legs, which are usually very stiff.

    All frozen mushrooms can be stored for up to 6 months.

    Pages of the section: main page 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 PRIVATE PAGE

    Practice shows, that all kinds of edible fungi are suitable for freezing

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    Quotation (patty @ 3.9.2007, 0:05)

    In winter, you can cook mushroom caviar (fry with onions, skip through a meat grinder, then drain the liquid again.)

    Vareniki, dumplings with mushrooms, legs are very suitable for this! (without defrosting the legs with frying, then in the meat grinder,

    and without merging the formed mushroom juice, you can make a filling, if you merge, it will be very dry!)

    In the same way, you can prepare a lot of dishes: pies, pies, pelmeni, varenniki, pancakes with mushroom filling.

    THERE !!!!!!! That's what I do. Maybe someone and useful.

    oh what kind of mistress do you think your hostess is

    And in the winter I mostly cook soup from mushrooms, cook fried potatoes and bake them with chicken and make sauces, and even meat with mushrooms .. and other delicacies - vareniki, dumplings, pancakes, like I did not think ..

    Thanks for the help

    Post edited by Oleka - 3.9.2007, 6:26

    Great frost-3. how to freeze mushrooms, preserving the fragrance - people in the kitchen - kitchen - arguments and facts

    To bookmark the winter, all the same mushrooms that you collect in summer are suitable: from chanterelles to white, the main thing is that they are edible

    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.

    Photo: globallookpress.com

    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?

    Photo: globallookpress.com

    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.

    Photo: globallookpress.com

    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.

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