Freezing porcini mushrooms: technology and little tricks

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Porcini mushrooms surprisingly combine bright taste and useful qualities, as well as a wide distribution in forests.

They have the most familiar appearance in spruce forests, namely a dark hat and a white leg. In birch forests, their top is lighter, which allows inexperienced mushroom pickers to confuse them with some inedible species. They grow from the second half of August until late autumn, and therefore the hostesses can be content with them for a very long time, especially if they are prepared for the winter. So, freezing porcini mushrooms is extremely convenient, because it retains their properties. But canning, drying and other types of preparations are also used. However, all this somewhat reduces the benefits and dulls their real taste, while mushrooms after freezing practically do not differ from fresh ones. But it is precisely the composition that allows them to be attributed to the first category, since they contain a high content of riboflavin, essential amino acids, potassium and phosphates. And the soup cooked from them will be 7 times more nutritious than meat, which allows you to safely eat them in food.winter season, as well as when switching to vegetarianism.

Freezing technology

Cep mushroom, the freezing of which can be carried out both raw and ready-made, first of all you need to properly prepare. To do this, mushrooms that are dense in consistency and small in size should be selected so that they do not need to be cut. It is also important that they are well cleaned, washed, preferably intact and sufficiently dried. Freezing porcini mushrooms when wet threatens to violate the neat structure of the product, and when defrosting, instead of the expected result, you will get only an unformed mass. Next, you should choose in what form (fresh, boiled or fried) you will prepare the product. In the first case, porcini mushrooms should be frozen in small portions, based on one dish, as well as with a minimum amount of air in a bag or container.

If you want to pre-boil them, then a ten-minute heat treatment without the use of s alt will be enough. And after complete cooling and drying, you can safely put them in the freezer. And porcini mushrooms should be fried in sunflower oil until the liquid evaporates, also without the use of spices.

Product application

In any case, freezing porcini mushrooms is a sure way to keep the product almost unchanged for a long time. However, this period should not exceed two years, and the best option is one year, that is, untilnext harvest. After defrosting, mushrooms can be used in any dish: cook soups based on them, make salads, fry with potatoes or other vegetables in stews. During heat treatment, they do not darken. The dish will be not only tasty and rich, but also pleasant to look at. It will be very beneficial to use them in fillings for pies, julienne and buns, as well as in roasts and casseroles. Rest assured, white mushroom will enrich any dish with its rich taste and useful substances.