Most people love to spend the weekend and holidays in the forest on picnics, and many are returned home with baskets of mushrooms. At the same time, very often baskets are filled with white, which are characterized by a special taste. Of these, you can not only prepare a variety of dishes, but also freeze them. But how to cook frozen white mushrooms and how to use them, not everyone knows.
Description and characteristics
This representative of the fungal world is of great value and is characterized by a rich taste. They can be found on the leg and a hat. Meet in the forest from June and up to October. It is worth noting that the White Mushroom has about 15 congor.
The hat has a diameter of 8-9 cm, but there are those that reach 27-30 cm. The color may be different: from beige to brown. The leg has a length of 15 cm, sometimes more. The flesh itself is dense and has a pleasant aroma.
White mushrooms are considered valuable, and from them you can prepare a variety of dishes: soups, second, pies, salads, snacks and sauces. At the same time, they can be prepared and in the future: marinate, dry, preserve, and also freeze.
It seems that it may be easier to freeze mushrooms. But to do this, need to know several rules :
Before the frost, the product is spawned well and dried;
Now it is necessary to divide the portions, and large copies cut into pieces;
For freezing, you can use sealed packages or special containers in which the workpieces are sent to the freezing chamber.
It is not necessary to freeze the mushrooms in the raw form, it can also be done with ready. It is stored in this form they can almost a year. Before cooking, you can not defrost.
In fact, you can make anything from frozen mushrooms. Frozen white mushrooms of cooking recipes have a reasonable amount, most importantly, it is necessary to take into account, in what form they were frozen and what do you want to cook.
Almost every day in each family boiled soup and thanks to the mushrooms you can change the monotony and diversify the menu. So, a few recipes of mushroom soups.
Soup with melted cheese
White mushrooms - 300 grams;
Any broth is about 2 liters;
carrot - 1 pc.;
The bulbs is 1 pcs.;
potatoes - 4 pcs.;
Melted routine - 2 pcs.
The onion must be cut as gloss as much as possible and fry in a pan, and carrots should be in a grated form. Mushrooms also need to add to the frying pan and fry. In the broth, put the chopped potatoes and then cook it for 20 minutes, and after putting the contents of a frying pan. Another 10 minutes the broth is boiled and then chopped cheese added. Wait until the cheese is not soluble, and then salt to taste. Now the soup is ready, but you can also use a blender so that it finally corresponds to the consistency of soup-puree.
Mushrooms - 300 g;
Potatoes - 5 pcs.;
Onions - 2 pcs.;
carrots - 1 pc.;
Bulcon brewer - 2 l;
Cucumbers barrels - 3 pcs.;
Oil, preferably creamy - 30 g.
Mushrooms must be left for defrost, then wash, cut and fry. Broth must be prepared in advance. In the mushrooms put finely chopped carrots, onions and salty cucumbers, everything is well frying on the oil. In the broth you need to throw potatoes and let it be boiled 10 minutes, then put fried vegetables, salt and cook for 20 minutes on a quiet fire. At the end of the preparation, you can add greens.
The roast with white mushrooms is particularly popular. It is distinguished by the unique aroma, which all households will accurately comply.
Mushrooms - about 1 kg;
bulbs - 3 pcs.;
meat flesh - 600 g;
carrot - 1 pc.;
Cream - approximately 100 ml.
Onions are finely cut and fry on the oil, it is better to take a creamy. When he becomes ruddy, add carrots, and at the very end - frozen mushrooms. As soon as they completely allocate water, you need to add pieces of meat. Stew about 30 minutes and watch water completely disappeared. When roast is ready, add cream or sour cream and salt.
Mushrooms with sour cream
This dish is suitable for any garnish and will be perfectly combined with both potatoes and rice.
White mushrooms - approximately 1 kg;
sour cream - about 250-300 g;
Onions - 1 pc.;
Sunflower oil - 2 tbsp. l.
The dish is preparing from the raised mushrooms so that the water is completely glass from them. In a well-heated frying pan, pour oil and fry onions. Then add mushrooms and stew for 15 minutes. Salt, add other spices to taste and pour sour cream. From above to cover and stew 20 minutes, while stirring.
For 2-3 hours, the mushrooms must be deflared, and then you need to cut. One bulb and Bulgarian pepper finely cut straw. All ingredients put in a frying pan and stew with the addition of oil. After that, it is necessary to pour a handful of flour, while stirring vegetables well, salt, add a cumin and pour boiling water so that the water is a little covered with a dish. Close the lid and leave steal until the water evaporates. At the end add a tomato to be cut into cubes. Decorate with greens at will.
The sauce is added to any dishes, it is able to excite an appetite and give a unique taste. It is worth noting that the most common recipe for sauce of white mushrooms will give a dish much more tasty than from other mushroom representatives.
For sauce is necessary :
Frozen mushrooms - approximately 400 g;
bulb - 1 pc.;
Cream - about 300 g;
oil, it is better to take a foiled creamy - 20 g;
Flour - 1 tbsp. l.;
Frozen mushrooms should be welded, and then cut and fry with a bow on the oil, at the end put flour. Total fry time for about 10 minutes. Creams should be warm, and they should be added at the end, then salted the sauce, add spices to taste and leave on a small fire to steal until it thickens. Sauce can be consumed with cold or hot, suitable for all dishes, especially meat.
Snacks and salads
It is worth noting that from mushrooms you can make a large number of delicious snacks, starting with a pate and ending with whole snacks.
Frozen mushrooms - 800 g;
Creamy butter - 200 g;
Salt and spices.
Mushrooms are boiled in salted water, and then they must be twisted on the meat grinder. There are oil, lemon juice, salt and pepper. This dish is very easy to cook, and the snack is delicious, satisfying and suitable for both breakfast and a festive table.
Chicken or turkey fillets - 400 g;
White mushrooms - 500 g;
Eggs - 2 pcs.;
Cucumbers (preferably fresh) - 2 pcs.;
Onions - 1 pc.;
Canned corn - 1 bank.
Onions need to be finely chopped and fry until it is twisted, but to drain the oil. Chicken fillet need to cook and cut. Just do the eggs. Cucumbers and other products must be cut into cubes. Mix everything, put mushrooms, salt and mix well with mayonnaise. Salad is ready, it can also be made by layers, it turns out very tasty.
A lot of recipes for making frozen white mushrooms, and what to choose, to solve only you, but it is worth noting that in the ancient times the cook did not share recipes, especially dishes with mushrooms. All recipes they were inherited, because white mushrooms most often served on the Barsky tables, and inrogen guests were amazed, taking them. Create and you, and then your guests will be delighted!
White mushrooms are considered one of the most delicious, they are even called royal. White mushroom lives in all continents, only Australia is deprived of such a yummy, but it is most often used in Asia and Europe.
White mushrooms in the forest
This species is very demanding for the conditions and growth is also slower than that of his "brothers". Let's wonder what kind of frozen white mushrooms can be prepared.
Benefit and harm
White mushroom does not have special differences in nutrition, if you compare it with other species. In addition to a very unusual and pleasant taste, the useful properties include the stimulation of digestion and improvement of the LCD tract.
Such a product contains protein, relatively in large quantities. Due to the fact that for digesting white mushrooms, it will be necessary, no time, then in this indicator it can be compared with meat. Although caloric content is not at all high, it is only thirty kcal.
Very often, many fear to use mushrooms, not only white, but any kind. This makes sense, because all representatives of such a family can absorb toxic substances and heavy metals. In this regard, it is worth avoiding the collection in polluted area, especially if there are plants or industrial enterprises nearby.
Any kind of fungi is better not to give to children up to three years, as the children's pancreas can not yet produce the necessary enzymes that will contribute to digestion.
The combination of white mushrooms in cooking
White mushrooms can be prepared as the main dish and serve on the table along with a salad of vegetables. Most often, they are combined with potatoes, but with fish or meat they can give a strong load for digestion.
Boroviki will be delicious both with frying, and if they are knocking, it is best to use only hats. It is not worth frying on butter, as it contains water, you need to use fat or vegetable oil.
And when extinguishing, you should add water in small quantities, and to pre-eat them a bit. Cooking should be carried out in the container in which the submission will be made.
Most often, sauces or soups are prepared from mushrooms, and it is not strange, because of them, it turns out very welded, and that neither knowlessly, transparent broth. Such an exquisite mushroom sauce can be filled with rigs, vegetables or paste.
It is better to use fresh mushrooms, but this possibility may not be, so they are replaced with frozen or dried.
In the ice cream option, they can immediately begin to begin. But if it was decided yet to defrost, then the resulting water should be removed, and then rinse well.
Rangers and soups
Dishes from frozen white mushrooms are very diverse, but most often the first dishes or side dishes are prepared. Such recipes will help diversify the menu of vegetarians, as well as people who follow the post. You need to please the family or surprise guests for a holiday.
French soup with white mushrooms
If you wanted to cook something not ordinary for lunch, then French soup with white mushrooms is what you need. This first dish is very gentle, but at the same time and satisfying.
First of all, it is unusual in color, because at the expense of the melted raw color becomes dairy. Well, the basis of this first dish in the form of a white mushroom, you will have to taste even to avid gourmet.
Paul kilogram of white frozen mushrooms
One melted chemale
One small bulb
One small carrots
Green and bay leaf
Pepper ground and peas
Salt to taste
Mushrooms must be pre-defrosting, and then rinse well with an abundant amount of water. If there are large, if desired, they can be chopped by a knife.
Now in a three-liter saucepan, you need to fold mushrooms, purified washed the whole bulb and three or four laurel leaves, then pour everything with water and put on the stove.
We are waiting for the boil, but for now you can do potatoes. It must be cleaned, and then cut into not large cubes. They are also sent to the pan (necessarily in boiling water). Now I rub the carrot on the grater and also throw in the soup, then two types of peppers.
After boiling, you need to boil on a small fire at least an hour. During this time, the welded mushroom broth will be obtained, which all other vegetables will have.
When the dish is almost ready to take out a bulb (she has already done his work, all useful substances, giving in Navar). Now you should graze the melted cheese and throw it in the soup that it completely melted need to constantly stir.
When the mass becomes a homogeneous dairy color without lumps, you can add greens and salt, wait five more minutes and turn off. French soup ready.
Tomato Soup with White Mushrooms
Most often, the tomato is used to prepare a borsk, but the combination of white mushrooms with vegetables can turn the usual dish into a real holiday. You should not be afraid of experiments, because this recipe may become one of your favorites.
Three hundred grams of frozen white mushrooms
Three tomatoes or seventy grams of tomato paste
One hundred grams of corn
One hundred grams peas
Basil, Pepper, Salt to taste
Sunflower oil twenty-five grams
Before cooking, mushrooms should be pulled out of the freezer and leave it to be deflated. After that, rinse and give a little bit.
Now you need to put the cooking broth, the bay of their purified water in a pan of three liters. They are boiled for forty minutes, meanwhile you can prepare other vegetables.
Potatoes wash, cleaned and cut into cubes so that it does not blacken, it should be put in cold water. Carrot rolls on the grater, the onion cuts into cubes.
If fresh tomatoes will be used for soup, then they need to be lowered for thirty seconds in boiling water, remove the skirt and beat the blender, you can twist on the meat grinder.
Now the onion and carrots are roasted in the frying pan, before receiving a golden reflections, and then a tomato mixture or tomato paste is laid out.
If the mass is thick, you need to add big rugs. After boiling, you should add a clove of the extruded garlic and tomorrow twenty minutes on a small fire.
After the mushroom broth began to rocked the allotted time, you should throw potatoes, and after boiling corn and polka dots, you can use canned or frozen.
After the potatoes are welded, you need to add roasted together with tomato paste and cook for another five minutes. Now you should add a dry basil, pepper, and also save. If there is a desire you can additionally introduce other spices.
So tomato soup you can even treat guests or pamper your relatives.
Risotto with white mushrooms
If you want to prepare something like that of not so heavy as potatoes, but no less nutritious, then risotto is a great option. And in combination with white mushrooms, it will be especially tasty.
Paul Kilogram Rice Carnaroli
Paul kilogram of frozen white mushrooms
Four cloves garlic
Glass of white wine
Forty gram of cream oil and fifty milliliters olive
25 grams of sunflower oil
one and a half liters of chicken broth
fifty grams of cheese parmesan
Salt and spices to taste
The risotto is best prepared in the scenery - this is a griddle that has a deep bottom. Before starting cooking, prepare mushrooms. For this side dish you can not rinse, but simply defrost.
The bulb and garlic slices purify from husks and cut into cubes. Next to the skills heating olive and butter at the specified proportions. Now you should fry the bow so that it becomes transparent, and then enter rice and garlic there.
It is very important to constantly interfere. This process continue throughout the pair of minutes. Now you can add white mushrooms. Also not forget to stir already a little longer (three to five minutes).
Next poured white wine, and after him, the broth. Only chicken broth is added gradually, you need to look as soon as it will pour, you can enter more liquids.
The whole mixture should not be boiled, but to be simply heated. Risotto is preparing on low heat. Fifteen minutes later, you need to try rice if it is ready for half, it means that the helmet can be turned off.
Now cream and parmesan cheese are mixed in the bowl (pre-grated), then they are added to the dishes, everything is well mixed. You need to present (five minutes), and then you can serve on the table.
Roast with white mushrooms in sour cream
For those who in childhood summer spent in the village, such a dish can inspire pleasant carefree times. It can be served in the form of a garnior in the morning or in the evening, as well as on the festive table.
Potatoes with mushrooms in sour cream sauce
kilograms of frozen white mushrooms
One big bulb
One big carrot
Five hundred grams of sour cream
fifty grams of butter
salt and pepper
For hot white grims, you can not even defrost, but immediately put in the roasting or cauldron, and fry with butter. While cooking is being prepared, the potatoes should be cleaned and cut into pieces or slices.
In a separate frying pan, you need to prepare frosher from bow and carrots. When mushrooms are mild, you can add potatoes along with roasted.
Mix everything and if there is not enough liquid, then pour a small amount of water. Now you should spend ten minutes, and then add sour cream and wait for complete readiness (about 20 minutes) a childhood dish is ready.
Snacks and sauces
Dishes from frozen white mushrooms, the recipes of which are not limited to soups and side dishes, are also diverse with snacks, as well as sauces. Snacks are obtained very satisfying, which is perfect for large companies, and sauces can be perfectly delivered to any side dish.
White mushroom caviar
Such a snack will be perfectly combined with greens and rye bread. It can be used instead of breakfast, or submit for a festive table in the form of sandwiches.
one kilogram of frozen white mushrooms
Four pieces of fresh tomato
fifty grams of butter
Two tablespoons of sunflower oil
Four slices garlic
Mixture of peppers and salt
It is not necessary to defrost mushrooms, they can be placed in a casserole or a large pan who is comfortable. They need to be extinguished by fifteen minutes.
While the mushrooms are preparing, you can prepare tomatoes. Remove the skirt with them, it will be easier if you quiet with boiling water. Now the mushrooms are removed from the fire and beat the blender along with tomatoes.
I am getting a mass We send again on the stove, you should wait for a complete evaporation of all moisture, for this you will need five to ten minutes. Next, caviar needs to be squeezed, as well as add a mixture of peppers. After everything is cool, you should put in the refrigerator.
Such caviar can be closed in banks, and enjoy the delicacy all year round, and not only in the season of white mushrooms.
Broken Salad "Borovica"
Rich and nutritious puff salad with white mushrooms, with the symbolic title "Borovica", can become a pet for holidays and birthdays. You should not take champignons After all, the taste will not be at all at all.
Three pieces of potatoes
Paul kilogram of white frozen mushrooms
Two fresh cucumber
one onion and green beam
A little parsley
one hundred gram of sunflower oil
salt and pepper
Paul kilogram mayonnaise
To begin to pre-prepare some ingredients. Potatoes need to be boiled in the peel, and eggs for ten minutes, after water boiling.
White mushrooms defrost, rinse with water and lay out on a paper towel. After they dry, it is worth it to shallow and send them to frying along with the crushed onions and sunflower oil. After they are ready, they need to make cool.
Now potatoes and cucumbers cut into cubes. Green onions is pre-wash and also crushed. Yolks need to be separated from proteins, and launch the latter on the grater.
Next, you can start collecting salad if there is a special form without the bottom, you can use it. The first layer is potatoes, which is embossed and appears, and then lubricated with mayonnaise. Then the green onions and cucumbers, with them you need to do the same.
Now fried mushrooms, the grated proteins fall on them, and the spices are also added, and then smeared by mayonnaise. The top layer consists of crushed yasters, the parsley can be used as decoration.
In order for Salad to impregnate, Borovica should be made at least one hour, how to serve on the table.
White mushroom sauce with cream
Such a sauce will become an excellent addition to fried potatoes, rice or buckwheat porridge, as well as to low-fat meat.
Five hundred gram of frozen white mushrooms
500 gr. 20% cream
50 grams of cream oil
Mushrooms should put into the water and cook thirty minutes, you can not defrost. Now they need to grind them into cubes to fry in a skillet, with the addition of butter. Next onions cut and add to mushrooms, sprinkle flour and continue to continue the roast.
Cream Cream separately, and then pour into a mushroom mixture with a thin jet, add spices to whom how much likes it. When the sauce thickens - it means that he has already prepared.
White mushroom gravy
Such a gravy will be very tasty together with the Macaro or potato cooked entirely, and also perfectly suitable for any cable.
Two hundred grams of frozen white mushrooms
three art. l. Sunflower oil
one and a half tablespoons flour
Small bulb and half of the middle
floor of a meat broth
150 ml. 15% sour cream
Tablespoon of lemon juice
Dry or fresh parsley
The onions and parsley are finely cut and roasted on a hot large pan, but it is better to take a scenery.
Now the flour is gradually slimmed and further frightened a couple of minutes. Next is added to meat broth and sour cream, constantly interfering, the gravy is brewed twenty-thirty minutes.
Then you can add previously awesome, white mushrooms and also boil for fifteen minutes. Before shutting down, add lemon juice, as well as salt and pepper.
So, just to prepare dishes from frozen white mushrooms, recipes with photos are not at all. A variety is striking, because you can make snacks, sauces, satisfying garnish and unusual first dishes. The main plus frost is that it will be possible throughout the year.
On how to freeze mushrooms for the winter, you can look at the video:
Noticed a mistake? Highlight it and click Ctrl + Enter. To let us know.
Recipes from frozen mushrooms are all very simple, and suitable for every day. You can cook them like meat and without it. And always everything will be very tasty!
Frozen mushrooms - How and what are cooking from frozen mushrooms? From frozen mushrooms you can prepare the same dishes as from fresh. If you have been frozen pre-boiled or fried mushrooms, then you will be cut on cooking at times, than if you were used fresh or dried.
How to freeze mushrooms
Learn how to make the most frozen mushrooms and this earthy fragrance.
Mysterious and strange mushrooms are similar to the Addams family in the section of the products of your store. They have a unique origin and exciting earthy taste, which can cause polarization. If you are a fan of these mushrooms and you have their excess, you can freeze them to save for later.
When do you need to freeze mushrooms?
In the refrigerator mushrooms are stored from 4 to 7 days. Decide how much you are planning to eat in the first few days, and the rest set aside to wash and freeze as soon as possible, while they are still fresh, solid and flawless.
How best to clean mushrooms?
You may have a temptation to wash mushrooms with water. Later they will be cooked in the liquid, so nothing terrible, right? Wrong! Mushrooms absorb water like small sponges. The best way to clean them is to brush the dirt with a dry pastry brush or cotton papers.
Is it possible to freeze raw mushrooms?
Theoretically, yes, but after that they will be soft due to the high water content, which changes the structure of the mushroom itself as ice crystals formation. Mushrooms are best prepared first, and then freeze.
How to cook mushrooms for freezing?
Fry the best if mushrooms are designed for freezer. This method will extend moisture from them and concentrates the earthy fragrance.
Cut or cut on the quarters any mushrooms more than inches. Melt 1 tablespoon of unsalted oil or heat 1 tablespoon of oil in a large pan on medium or high heat. Lay out the mushrooms with one layer and cook until you demuse, about 2 minutes. Continue cooking, periodically stirring until the mushrooms become brown.
Place the mushrooms on a baking sheet with a side and spread so that they are cooled.
Repeat the same with the remaining mushrooms using more creamy or vegetable oil, and let them cool on the contrary.
How do you pack mushrooms in the freezer?
After the mushrooms are completely cooled on the contrary, turn the label and date the closing packages suitable for freezing, and then fill them with cooked and chilled mushrooms.
How long is the mushrooms stored in the freezer?
Mushrooms can be stored in the freezer to 9 months.
How to use frozen mushrooms:
When you are ready to use them, you do not need to pre-defrost them. Frozen mushrooms are best used in dishes that you will cook and warming up, so they do not need to defrost in advance.
How to cook frozen mushrooms?
The presence of a package of frozen mushrooms in the freezer means that you can prepare a delicious garnish when you want.
Step-by-step preparation plan of frozen mushrooms:
Step 1 Put the frying pan on the middle fire. Heating the empty frying pan fands the spread of fat and reduces the likelihood of adhesion. If you use a non-stick frying pan, spray the anti-receptacle spray before putting it on the burner; It helps protect the non-stick coating.
Step 2. Place the oil in the pan and mix the frying pan so that the oil spread over the bottom while it melts. Prepare oil until it stops foaming and does not smell a little nut. Helps the use of butter room temperature; He fastest melts. Liquids in the butter of room temperature are also less likely to be burning until you wait until the solid oil particles are liquid.
Step 3. Add mushrooms to foam oil. Mushrooms before preparation is not necessarily defrosting; Mushrooms naturally contain plenty of water, and a small amount of ice does not matter much. Use splashes on the screen case. Because of moisture, the oil is sprayed, which can lead to the burns of hands or face.
Step 4. Prepare mushrooms, often stirring until most of the liquid evaporates, then add the bow-shalot and prepare a few more minutes. Mushrooms are ready when the shallot leek translucent, no visible moisture and mushrooms darkened. Do not let them blacken. Black mushrooms are burnt mushrooms.
Step 5. Decorate and serve. Place the mushrooms on the serving dish and sprinkle on top of the parsley. Serve hot.
For cooking you will need:
Screen from spray
1 tbsp. butter
Spatula of heat-resistant rubber
2 cups of frozen mushrooms
2 tbsp. chill-shallot
2 tbsp. chopped fresh parsley
Adding approximately half-oz forest mushrooms significantly improves the texture of roasted fungi.
Mushrooms - Excellent garnish to roasted meat dishes, such as steaks, turkey hamburgers or chicken cutlets. You can also use mushrooms for decorating sandwiches. Apply a thin layer of mayonnaise or oil so as not to impregnate bread with the remaining mushroom liquid.
Cooking with frozen mushrooms
Autumn - time warm spicy soups, rolling meat and our favorite fast food dishes. But even if you scare this fall, it does not mean that you should eat unhealthy food. You can add additional nutrients to the food and reduce the amount of calories by adding mushrooms into casual dishes.
Although we always recommend fresh mushrooms, it is not always convenient to keep them in stock. Fresh mushrooms are definitely tasty, but by the time they will get to you in the pan, they are stored for about a week or even a few months.
Freezing mushrooms, you will always have these delicious fillers at hand . But what is amazing, not many people used to frozen fresh mushrooms!
In this post, we are going to explain how to save mushrooms, freezing them, as well as how to cook them when you are ready for cooking, explain how to defrost them and warm up to obtain maximum nutritional value and better taste.
But before we talk about how to cook with frozen mushrooms, let's discuss several important reasons why you should freeze mushrooms first.
Why freeze mushrooms?
Here are a few good reasons to freeze fresh mushrooms:
Reducing waste. Sometimes it is impossible to eat all purchased fresh mushrooms. While some of us have tanks for compost, with which you can use overdue mushrooms as a fertilizer, most ultimately throws them into trash.
Savings at costs . If you buy mushrooms in bulk, you can often save money in price. If you are stuck with mushrooms during the sale, you can easily hide several frozen packages to make your money later.
Such nutrients . If you follow our mushroom freezing instructions, you will receive the same beneficial properties as when eating fresh mushrooms. Although some group vitamins and antioxidant properties may be lost during cooking, our instructions are designed to save as much as possible source food integrity of mushrooms. By adding these frozen mushrooms into everyday food, you instantly add a lot of nutrients without much effort.
Convenience. Sometimes convenience - the king! What could be better after a long hard day than cooked and ready-to-eat mushrooms on the tips of your fingers?
Frozen Mushroom Cooking Tips
When defrosting and warming up mushrooms, follow the advice of our specialists:
1. Make sure you have been frozen correctly. It is easy to freeze mushrooms, but the first mistake that people do is the wrong preparation for the freezer.
If you try to freeze mushrooms with an almost overdue shelf life, when thawing, they can become mucous. Or, if you do not extinguish them before freezing, they can replace the freezing chamber with a rubber texture.
Thus, how you cook mushrooms to freezing, has a huge effect on the taste, food profile and texture.
2. Know how long you need to freeze. The next mistake that many people make are forgetting to dock your freezing bag. Even the most well-cooked mushrooms can burn in the freezer if they have been stored too long at low temperatures.
With proper cooking and storage, mushrooms can be stored in a freezer to six months. Check out these mushroom storage tips to make sure that they are kept properly and can be stored in the cold for several months.
3. Use them directly from the freezer. Mushrooms are not like meat: it is not necessary to remove them from the freezer to defrost before cooking with them. In fact, if you move the frozen mushrooms to the fridge for several days or leave them on the counter at room temperature for several hours, they can be spoiled! In the process of thawing mushrooms, water is naturally isolated, which makes some wet mushrooms wet after defrosting.
The only exception to this rule is if you are preparing mixed hamburgers or mixed dishes, frozen mushrooms are hard to add to the mixture. In this case, you can put mushrooms in the refrigerator for up to 24 hours before cooking food. But be careful: if longer, you can jeopardize their texture, taste or freshness.
Instead, take the mushrooms right out of the freezer on a hot pan to warm them up. If you cook soup, fall asleep directly into warm broth. If there is a spaghetti evening, add them straight into the crushed tomato in a saucepan.
When cooking sauce, roast or Burganov, just add mushrooms after creating a recipe, and then carefully heat the mushrooms to gradually heat up to the temperature before serving on the table.
Our Council on the creation of juicy mixed hamburgers? Cut the cubes (¼ inch or less), then fry extra mushrooms before freezing so that they can be easily mixed with minced meat.
Be creative! Use ready-made mushrooms to decorate pizza, add to oslets and add delicious dishes to your Cesadilla.
4. Do not stick, do not bake frozen mushrooms in a microwave oven. Remember that if you follow our instructions above, it means that you have already fried your mushrooms before freezing, so they do not need to "re-prepare". Just warm the mushrooms, mixing them as it approaches the end of the food. Re-cooking mushrooms, you risk losing their nutritional value, taste and texture.
After rapid warming, you can enjoy food!
Mushroom-barley soup made of fresh, frozen and dried mushrooms
One of the most soothing soups is mushroom soup and barley, and this soup is preparing from fresh, frozen and dry mushrooms, so mushroom taste prevails. Creamy delicious broth, potatoes, bacon, onions and mushrooms are preparing together to get a very cozy and satisfying lunch.
Mushroom soup, probably one of the most satisfied. It is so rich and fragrant. For this variety, I decided to really strengthen the taste, using three different types of mushrooms - fresh, frozen and dried. Now I always have several packages in the freezer, I add mushrooms to all delicious dishes, for example, to roasted potatoes and add them to stewed meat, stewed dishes and podlivals. White mushrooms are likely to be one of the strongest mushroom fragrances. That is why I also add another measurement of the fungal taste using dried mushrooms, white or chanterelles.
Creamy delicious broth, potatoes, bacon, onions and mushrooms are preparing together to get a very cozy and satisfying lunch. Served with a sharp sour cream and fresh greens, all you need is a piece of bread, and you will get a full dinner.
Ingredients to the recipe:
Time for preparing: 45 min. Number: 8 servings.
300 g of fresh mushrooms
250 g of frozen white mushrooms fristed
1/4 cup of dry mushrooms (white mushrooms, chanterelles)
4 bacon slice sliced in small pieces (fat)
1 tablespoon of cream or vegetable oil
1 Sliced bulb
1/3 glasses of Perlovki
3 potatoes chopped
8 glasses of water
1/4 cup of oily cream
sour cream, optional, for serving
1-2 tablespoons of fresh greenery (dill, parsley, green onions)
What mushrooms are used in this recipe and where to buy them:
In this recipe, I use fresh mushrooms, as well as frozen white and dried white mushrooms.
I buy frozen white mushrooms in the Auchan store, and dried white mushrooms on the market. If you do not have frozen or dried mushrooms, just use more fresh mushrooms. You can use any fresh mushrooms - Babi-Bella, white champignons and, if you are lucky, any wild fresh mushrooms are my favorite white mushrooms and chanterelles.
Preparation of mushrooms:
Prepare mushrooms. Wash and cut the fresh mushrooms. Mature and clean the frozen white mushrooms. Put with boiling water dry mushrooms, let them breed 5-10 minutes, then clean them by throwing all the sand and fine garbage on the bottom of the bowl in which they soaked
Step-by-step recipe preparation plan:
Prepare mushrooms. Wash and apply fresh mushrooms. Discharge and clean the frozen white mushrooms. Pour the dry mushrooms with boiling water, giving them 5-10 minutes, then clean them by throwing all the sand and sand at the bottom of the bowl in which they were soaked.
In a large saucepan or a Dutch oven, cook bacon on medium heat until it becomes golden and crispy. Lay out the cooked bacon with a spoon on a paper towel and give it a drain.
Drain excess fat from bacon, leaving 1-1 1/2 tablespoons of bacon fat in the oven.
Add fresh and frozen mushrooms to the Dutch oven and prepare on a high heat for about 8 minutes. First, a lot of fluid will be released from mushrooms, but then the liquid is absorbed, and the mushrooms will begin to be twisted. Set up roasted mushrooms together with cooked bacon.
Melt 1 tablespoon of cream or vegetable oil in the Dutch oven, then add the bow, season with salt and ground black pepper and continue cooking for another 5 minutes until the bow becomes soft.
Add dried mushrooms, potatoes and barley, as well as water. (You can also use chicken or vegetable broth, if you want, instead of water.) I just used water, because the abundance of mushrooms gives the soup such a rich taste, I do not think that he needs a broth. . Seasoned soup to taste salt and ground black pepper, then bring it to a boil on a strong fire, then drop fire to a boil and cook, while barley, potatoes and dried mushrooms will not be fully harvested, about 30%. 40 min. Add roasted mushrooms to soup.
Add oily cream and decorate the cooked bacon and fresh herbs, such as dill, parsley and green onions.
If you want, serve with sour cream.
15-minute Mushroom Misho Soup
This recipe is suitable for both fresh and frozen mushrooms. The mushrooms presented in this recipe have been tested and tested for a good freeze - there is no difference in the prepared texture and taste when preparing them in a fresh or frozen state.
Ingredients for the preparation of mushroom miso-soup
Number of portions: 1 PC.
Package with frozen mushrooms for one person (net weight about 70 g after cooking)
30 g of mushroom trimming
30g Mushrooms Ends Cropped
Half of the royal oyster, thinly sliced
1 hat mushroom shiitake sliced by thin slices
1 teaspoon of vegetable oil
400 ml of water
1 teaspoon dasy powder
3 thin slices of zucchini cut on a quarter
3 thin dike slice cut on a quarter
1 layer of tofu sliced by thin slices
Multiple thin slices Connya (Korzhak) optional
1 tablespoon of red pasta miss
Step-by-step plan for the preparation of mushroom miso-soup:
Prepare a package with frozen mushrooms, putting mushrooms on a flat layer in a bag with zipper. You can store this mushroom pack in the freezer to 2 weeks. You can also prepare packages for freezing various mushrooms, then measure and remove them separately for cooking.
Frozen mushrooms fry (not melting). Heat sesame and vegetable oil in wok. Carefully unleash the mushrooms while they are still in the package with zipper. Then pour the contents to the park. Fry mushrooms in a frying pan until they start moisturized and soften.
Add vegetables and stew. Add water, dasy powder, zucchini, dykon, tofu and connote (if you use). When the soup boils, cover the lid and stew 3 minutes.
Dissolve misso pasta. Turn off the plate. While the soup remains hot, dissolve a miso-paste through a sitechko for miso. Or in a small bowl, pour hot soup with pasta mission, take care, so that the miso is dissolved, and then pour the liquid back into the pan. Decorate with green onions.
Is it possible to prepare frozen mushrooms without defrosting?
In Russian cuisine, the mushrooms rightfully occupy a special place - they prepare a variety of dishes using them in boiled, fried or stewed. Even a small amount of mushrooms added as an ingredient in the main dish, a side dish or a slide, can decorate any lunch or dinner, turning it into a real holiday. You can use for this not only fresh or dried mushrooms, but also frozen.
Frozen mushrooms Use other dishes for frying or cooking. Usually at home, when there is no possibility of rapid freezing, the mushrooms are pre-dried, drained the water and are folded by individual portions to 200-300 g. So you can freeze any mushrooms brought from the forest: white, boletus, bark, chanterelles, and even cheeseing or hassle.
Also in the store sells frozen mushrooms - artificially grown mushrooms and oysters, as well as forest - white or widespread. These mushrooms freeze in raw form and can be purchased for weight in the amount required for cooking. For frying for two or three servings you will need 500 g of frozen mushrooms of any kind or frozen mushroom assortment.
Before cooking frozen mushrooms, it is not required to defrost them. If you want to fry them, pre-roast a finely chopped onion in a pan, and when it becomes golden, put boiled or raw frozen mushrooms on the pan. They will give juice, which must be evaporated, roasting and stirring mushrooms on medium heat. Many spices in mushrooms are not needed to add not to interrupt their natural taste and aroma, so the contents of the frying pan can only be salted and add some ground black pepper. But 2-3 spoons are sour cream only emphasize and improve the taste of mushrooms.
First, fry separately mushrooms and onions to a state when the liquid is completely evaporated. Then begin to fry in a separate pan sliced with small slices potatoes. When it is already semi-larger and will begin to appear a crust, salt and put mushrooms on the pan, roasted with onions. Next, while the potatoes are not ready, fry it together and apply on the table, sprinkling a finely chopped greenery.
To prepare a delicious sauce of fried frozen mushrooms, fry in vegetable oil in a finely chopped onion. After it starts caramelized, put the frying pan on waste on a large grater of the pan and blanch 2-3 minutes. Add frozen mushrooms, fry until the juice evaporates, sprinkle the contents of the frying pan 1-2 tbsp. Mix flour, slightly fry everything in flour, and then add 1 cup of water. All to stew until the flour thickens, then remove from the plate, give to stand 10-15 minutes. Such a gravity can be watered by sowing pitchings, serve to meat or bird.
What can be cooked from frozen mushrooms in a slow cooker?
Frozen mushrooms in a slow cooker make it easy. Recipes with frozen mushroom mushrooms are simple and delicious.
Recipe cooking frozen mushrooms in a slow cooker
Ingredients for frozen mushrooms in a slow cooker:
500 g of frozen mushrooms (any);
150 g sour cream;
Sunflower frying oil;
Pepper at will.
For the preparation of frozen mushrooms in a multicooker, mushrooms need a slightly defrost. Clear onions and finely cut. In the container of a multicooker pour a little sunflower oil. Install the frying mode.
Fry chopped onions to the desired color. Turn off the frying program. Place frozen mushrooms in a slow cooker. Add salt and pepper to taste. Add sour cream. Turn on the "quenching" mode. Prepare frozen mushrooms in a multicooker 40 minutes before the signal. Mix once during cooking.
Frozen mushrooms in a slow cooker with potatoes
Cooking frozen mushrooms can be just potatoes. Mushrooms defrost to fry in a slow cooker with a bow. Frying mushrooms slightly, add potatoes into a slow cooker. Frozen mushrooms with potatoes are prepared in a slow cooker until readiness. Bon Appetit!
Is it possible to fry frozen mushrooms without defrosting
If you have a mushroom puddle in the refrigerator, which you collected in the forest last fall, then let's make them prepare them immediately and have a tasty and satisfying dinner. I have such mushrooms. The only thing I want to warn you is that, as a rule, forest mushrooms are drunk before frost. If you have fresh forest mushrooms, do not regret the time to cook them. It is not necessary to bypass this process, as it is very important to avoid poisoning. If you do not have frozen or fresh forest mushrooms, buy ordinary mushrooms or pork chops. With them and hassle less, there is no risk of poisoning, they are relatively inexpensive and the taste is also excellent.
If you have frozen mushrooms, then before cooking, they must be fully defined so that all the excess liquid and moisture come out of them. Otherwise, mushrooms will not be cooked in a pan, but for a pair.
I also want to warn that children under 10 years old forest mushrooms can not be given. Since they are simply not digested in the stomach and children's body. This applies not only to fried mushrooms, but also pickled, as well as salty. And it doesn't matter what small or large pieces of mushrooms are sliced, they are still not digested in the children's body.
Video recipe: Mushroom jar of white frozen mushrooms
Read the most recent, interesting and delicious "Mushroom recipes"
We recommend to watch dried white mushrooms
White mushrooms (Boroviki) are in demand all over the world due to their nutritional value. The thermal treatment of these forest delicacies is carried out in order to neutralize bacteria, as well as other pathogenic microorganisms. For this, they are boiled or treated with steam. How to freeze or defrost white mushrooms correctly, how much to cook and how to cook, you can learn from this material.
How to defrost
If the mushrooms are too much, the hostess frozen them to be able to cook a delicious dish at a convenient time. To do this, choose fresh copies, on which there is no rot or stains. They necessarily have a light mushroom fragrance.
Borovics wash and cut by quarters without additional processing, which helps to keep nutrients in full. Freezing can be subject not only raw, but also boiled and fried white mushrooms. Packaged in packages or containers they will wait for the moment until they need.
Important! Mushrooms have very hard cell walls and are not absorbed without treatment under the action of high temperatures. When heated, the nutrients contained in them are released, including protein and vitamins of Group B.
Instructions for defrosting:
Remove Boroviki from the freezer.
Cover a wide dish with paper towels and lay mushrooms on it.
Put the ass in the refrigerator for 6 hours.
After such defrost, mushrooms can be used for cooking dishes. This method is considered the most convenient, since the product is defined natural through.
For defrosting raw white mushrooms is also allowed to use hot water. But this method loves not all: a frozen product and so sufficiently watery, and the treatment of hot water will appreciate its moisture. As a result, the mushroom will lose taste, and its texture will become too soft.
Frozen roasted or boiled white mushrooms get out of the freezer directly with the container and defrost in the kitchen at room temperature. In soups and roast, they can be putting it without defrosting. In these cases, they will be thermal processing in the cooking process.
How much cooking
To properly boil mushrooms, you need to consider, in what initial state is the product: whether it is fresh, dried or pickled. Boroviki is boiled mainly, although it is permissible to cut them into parts to reduce cooking time.
Check on the following scheme:
Put a saucepan with water on fire. As soon as it boils, add mushrooms and salt to taste.
It will take 15 minutes to cook 300 grams of medium-sized borovers. When they prepare, they will darken and lightly soften.
5 minutes before the end of cooking in the decoction, seasonings are put to give the dish more rich fragrance.
Adding wine during cooking mushrooms is necessary if you are going to use them for the preparation of tomato sauce or stew beef. The wine contributes to the fact that the ingredients reveal their fragrance much stronger, which cannot be achieved using oil or broth.
Dried Boroviki can also be boiled, but after cooking the hat is obtained dense and dry, and the sponged layer is the slug. Therefore, first, they are soaked in water to restore the plasticity of the fruit body, and then crushed to make a mushroom mass of homogeneous in composition.
Mushrooms are pre-soaked for 2 hours to restore their texture, after which they are drunk in the same water . To do this, put a saucepan on fire and as soon as the water boils, reduce the flame to a minimum, after which it is boosted for another 2 hours. So that Boroviki do not lose color, 0.5 h to the water. citric acid.
The dried mushrooms make the decoction very fragrant, so it's later recommended to cook soup. Fresh mushrooms are boiled for 20 minutes. In this case, it is also possible to add citric acid to save the color. Mushrooms that were frozen enough to break for 10 minutes.
Cooking frozen boring before burning is not necessary. Frying one-piece mushrooms takes an average of 15 minutes, and if they are cut into pieces, the troke time is doubled.
In order for mushrooms to be delicious, you need to take into account several Cooking Rules:
Borovka contains more than 50% of water, and it will definitely stand out in the process of frying. So that white fried, and not cooked, put them on the big fire. This will help to quickly evaporate the liquid selected. It can also be merged and used to prepare first dishes.
Now you will need fat. Always try to use it minimally. Mushrooms should not swim in it.
Never mix the mushrooms until readiness! Borovikov will need from 5 to 15 minutes to grasp. It depends on the weight of Borovikov, the size of the pan and the intensity of heating.
Use a thick anti-stick saucepan so that the mushrooms are well fried. This will allow them to have an aroma.
The cooking technology until readiness implies the following steps:
Wash and dry mushrooms. Cut them into pieces.
Pour enough oil into the pan so that it completely covers the bottom.
Put the vessel on the fire. Warm oil and reduce the flame to medium.
Add Boroviki into a saucepan, stir and leave to steal.
As soon as the volume of mushrooms decreases by 2 times, and their edges will be shuffled - cooking is over.
Important! Raw Boroviki and Mycelium are dangerous to human health due to toxins that can be contained in them. Toxins cause damage to red blood cells, irritation of the gastrointestinal tract and allergic reactions.
How to cook white mushrooms
Both dried and fresh white mushrooms require special attention. Unlike oyster, they are easily collapsed, become too soft if you add sauce, broth or oil.
Like foxes, Boroviki quickly absorb moisture and you need to remember during cooking. It is better to use them in a fresh form: the hat is used to prepare a broth or soup, and the legs are fry.
For the preparation of fresh fragrant soup, you will need:
dried mushrooms - 250 g;
water - 8 glasses;
bulb (average) - 1 pc.;
butter creamy - 50 g;
celery - 40 g;
carrots (medium) - 1 pc.;
Fresh mushrooms - 200 g;
Tomatoes - 1 pc.;
Parsley - 2 tbsp. l.;
dill - 2 tbsp. l.;
Salt - 0.5 h.;
Pepper - 0.5 h.;
Garlic - 3 teeth.
Soak Boroviki in water tanks for 15 minutes.
In a frying pan or a saucepan, mix finely chopped onions with oil and 1 teaspoon of salt, after which, put the mixture on the middle fire. Carrying, stirring until the bow becomes golden (about 10 minutes).
Add chopped celery, carrots, garlic and roast, stirring to softening (about 5 minutes).
Squeeze fluid with mushrooms. Add them to roasting vegetables. Sung and pepper. Continue to fry another 5-8 minutes before soft.
Add tomatoes, remaining 6 glasses of water and liquid in which Boroviki was soaked. Touch the ingredients, covering the lid, 30 minutes.
Put a glass of vegetables from soup into the blender, add 200 ml of broth or hot water and grind the ingredients to a state of a homogeneous puree. Pour vegetable mix back into a saucepan. It will make the soup more weld.
Add parsley, dill and salt to taste and extinguish for a few more minutes.
Please note that the soups with parsley can be stored in the refrigerator no more than 3 days. You can also add greens immediately before serving in a plate, and not in a saucepan.
Borovka's Hat can reach 30 cm in diameter, and separate specimens weigh up to 2.7 kg.
Boroviki like many hostesses: they are not only nutritious, but also aroma. You can use them when cooking various dishes. This will not only make a variety of in the diet, but also complement it with vitamins and other biologically active substances.