Freezing saffron milk caps for the winter: delicious recipes with photos

Common mushroom is one of the most popular lamellar mushrooms in the national Russian cuisine. Forms mycorrhiza with conifers, grows in groups, gives a large harvest. Harvesting is fun, but at the same time troublesome, brought mushrooms must be quickly processed so that they do not lose their nutritional value. Freeze mushrooms for the winter, pickle or pickle - the choice of method depends on gastronomic preferences, but the first option is the fastest and most productive. After freezing, the fruit bodies will completely retain their chemical composition.

Is it possible to freeze mushrooms for the winter

The productivity of saffron milk caps is very high, the main peak of fruiting occurs in the middle of summer, lasts within 2-3 weeks, depending on precipitation. Therefore, the goal of the mushroom picker is to collect and bring as many specimens as possible, there is practically no time left for long-term processing, fruit bodies cannot be stored. Freezing saffron milk caps at home is the best option for harvesting. This method saves time, is not laborious, with minimal material costs and, which is important, the product completely retains its nutritional value.

For this purpose, young specimens and more mature ones are suitable; after defrosting, the fruit bodies completely retain their taste, do not differ from those that have just been picked, they can be used in any culinary recipe.

Is it possible to freeze mushrooms raw

If the volume of the freezer is large, freezing raw mushrooms for the winter will be the fastest and most cost-effective way of processing. Subject to the freezing technology, the product will be usable until the next season. Preparatory work does not require a lot of time and special culinary skills. Raw mushrooms, after being removed, can be used for salting or pickling, and can be included in recipes fresh.

Is it possible to freeze salted mushrooms mushrooms

Processing by freezing salted mushrooms is equally popular, but it will take more time. After removal, the product is ready for use. The method of freezing fruit salty bodies in large quantities is possible if space in the freezer allows. Mushrooms completely retain their volume and mass, and it is difficult to call a bookmark for freezing for the winter compact.

Is it possible to freeze fried mushrooms

The technology for freezing fried mushrooms is longer. The recipe provides for preliminary soaking and heat treatment. But the time spent is fully justified. The fried product is stored for a long time, does not lose aroma and taste, after defrosting it is ready for use.

How to prepare mushrooms for freezing

The brought crop is scattered on a flat surface for sorting. Fruit bodies are selected by size. Freezing raw mushrooms will be more productive if small to medium sized specimens are used. The fruit bodies will remain intact and will lie more compactly in the freezer. It is better to fry large mushrooms. After sorting, the raw materials are processed:

1. Clean the lower part of the leg from fragments of mycelium and soil.
2. Cut off by about 2 cm.
3. The entire leg is not treated, only damaged areas are removed.
4. Remove the protective film from the cap, in young specimens it can be left.
5. The product is soaked in water with the addition of citric acid and salt for a few minutes so that the earth and sand remaining during cleaning settle, and the insects and their larvae leave the fruit body.
6. Remove from water and rinse with a brush or sponge.
7. Wash thoroughly again under running water.
8. Lay out on a napkin to dry.

The mushrooms are ready, further processing of camelina is carried out according to the selected recipe for harvesting for the winter, then a bookmark for freezing is required.

How to cook mushrooms for freezing

Freezing boiled mushrooms is often practiced. This method has a lot of advantages. After heat treatment, the fruit body loses most of the water, becomes elastic and compact, takes up less space, and retains its shape well. Using a semi-finished product will save time for cooking. Boiled and frozen mushrooms can be used as a filling for baking, they can be fried or stewed with potatoes.

Boiling sequence:

1. Prepared raw materials are placed in a large pan, preferably enameled.
2. Pour it with water so that it completely covers the fruit bodies, add salt to taste, throw a bay leaf if desired.
3. Cover with a lid, put on fire.
4. As it boils, foam appears on the surface, it is removed, the mass is stirred.
5. When the product is ready, the water is drained.

They take out the mushrooms with a slotted spoon and place them in a colander to drain the water. After cooking, the raw materials are laid out on a clean napkin so that it cools down and the moisture evaporates.

How much to cook mushrooms for freezing

Mushrooms are boiled in salted water. So that they do not lose their taste and do not lose useful properties during prolonged cooking, the time is determined by the volume of raw materials. 5 liters of water are poured into the product, boiled for 15-20 minutes. If the mass is larger, the time is increased by 10 minutes (no more than 30 minutes). A specific mushroom aroma becomes a signal of the readiness of the product, the finished raw material completely settles to the bottom of the container.

How to freeze mushrooms for the winter

The method of freezing depends on the recipe, the process of laying is the same, the preliminary processing is different. If the freezing technology is followed, the mushrooms retain their nutritional value in any form.

How to freeze boiled mushrooms for the winter

Whole specimens (young and medium-sized) can be boiled for freezing. Fruit bodies with a thick stem and a large cap are best cut into small pieces before boiling so that the entire mass is approximately the same size. More of such raw materials will be included in the container for freezing, and the packages will take up less space. Freezing technology for boiled billets:

• after cooking, the mushrooms are washed;
• laid out on a tray or napkin to evaporate water;
• when the raw materials are completely dry and cool, they are packed in bags or plastic containers, compacted so that more semi-finished products are included, boiled mushrooms are not brittle;
• set the freezer thermostat to maximum power;
• stack or place packages.

Freezing salted mushrooms

Frozen mushrooms according to this recipe will decorate any table. The technology is fast, labor-intensive, and does not require pre-boiling. The method of freezing salted saffron milk caps completely eliminates the presence of moisture. After processing, the mushrooms are not washed, they are wiped with a damp clean cloth. If the fruit bodies are too dirty, dry them thoroughly after washing.

It is better to use young specimens, if large ones are to be salted, they are cut and immediately sprinkled with salt. In saffron milk caps, milky juice appears at the cut site, if the workpiece is left unprocessed for a long time, the cuts will turn green and the finished product after freezing will look unattractive.

Recipe for salting mushrooms for freezing:

1. Take an enamel container or a plastic bulk container.
2. Lay the raw materials in layers, sprinkle each one with salt (1kg / 1 tbsp. L.), Add garlic, bay leaf and pepper.
3. Put oppression on top, cover with a lid, put in the refrigerator.

It is kept in the refrigerator for 24 hours, then packed in bags in small portions. Place in the freezer. The weight of one package should correspond to a single serving. A repeated freezing process is not provided.

Freezing raw mushrooms

Raw mushrooms are frozen in two stages. Prepared raw materials are laid out on a tray in a thin layer, placed in a freezer for 7-8 hours for preliminary freezing. You can do without a tray by covering the bottom of the chamber with plastic wrap and spreading the workpiece on it. After the lapse of time, the fruiting bodies should be completely hard. Mushrooms are packaged and placed in the freezer. The preliminary stage of freezing will keep the shape of the brittle raw camelina.

Freezing fried mushrooms

The method of freezing a fried mushroom semi-finished product will take longer, but it is the most compact. After hot processing, moisture from the fruit bodies will evaporate, the volume of raw materials will decrease by 1/3. When freezing, the fried mushrooms will fit tightly into the bag and take up less space.

Product preparation process:

1. The washed raw materials do not need to be dried, they are cut immediately, you can use large specimens that are not suitable for another type of freezing.
2. Place in a deep frying pan, cover with a lid.
3. In the process of heating, the fruit bodies will give juice, it will completely cover the mushrooms.
4. After the liquid boils, the lid is opened, the mass is stirred.
5. When the moisture has completely evaporated, add sunflower, olive or butter and finely chopped onions.
6. Fry until tender.

Then the product is allowed to cool, packed and placed in a freezing chamber.

How to properly defrost mushrooms

When packing mushrooms for freezing, one-time use bags are filled. After removing from the chamber, the mushrooms are not subjected to a second procedure, especially fresh ones. Defrost gradually in storage packaging. One day before use, move the container from the freezer compartment to the refrigerator shelf. 3 hours before cooking, the mushrooms are taken out, during which time they will completely thaw.

Shelf life of frozen saffron milk caps

Subject to the processing technology, bookmarking and the lowest possible temperature regime, the semi-finished product in hermetically sealed packaging is stored for quite a long time. The timing depends on the recipe for freezing:

So that the workpiece does not lose its taste and does not acquire an additional smell, it is not recommended to place packing containers near meat, especially fish products.

Conclusion

You can freeze mushrooms for the winter according to several recipes (fried, boiled, raw or salted). Mushrooms processed in any of these ways retain their beneficial properties, taste and aroma for a long time. The cold processing process does not require special skills and material costs, and also saves time for cooking in the future.

Recommended entries

Freezing greens for the winter at home

What vegetables are frozen at home

Freezing honey agarics: raw, boiled, stewed and fried

Freezing tomatoes for the winter at home

How to freeze chokeberry for the winter

Is it possible to freeze sorrel

How to freeze fresh peaches for the winter

Can melon be frozen for the winter

Butter vegetables frozen in the freezer for the winter: fresh, raw, fried