Frozen butter. How to freeze boletus for the winter? Preparing frozen butter

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

Butterflies are mushrooms with brown caps and yellow stalks that grow in pine forests. They have long been considered an integral part of Russian national cuisine. Therefore, every prudent housewife tries to stock up on them for the future. From today's article, you will learn how to freeze boletus for the winter and what to cook from them.

General recommendations

The period of mass collection of these mushrooms falls on September. For culinary use, specimens cut at spacious, sunny edges, located away from industrial plants and busy highways, are best suited. This is the only way to be sure that they do not accumulate toxins released into the air.

It is equally important to be able to distinguish between false and edible butterflies. The cap of poisonous mushrooms has a light purple hue, and its inner part is colored yellow. On the legs of unfit specimens there is a white ring. Besides,decoy mushrooms have reddish flesh. Therefore, experienced people are advised to carefully examine the individuals found and not to cut off those that cause at least some doubt. In order not to be mistaken and not to confuse false and edible butterflies, you need to remember that the hat of the former has a spongy structure.

Pre-treatment

To enjoy delicious mushroom dishes all winter, you need not only to collect edible butterflies, but also to store them properly. Since they are able to absorb a large amount of moisture, they cannot be soaked. Otherwise, the mushrooms will become oily and lose their original qualities.

So that the butternuts do not acquire an unpleasant, bitter taste and excessive rigidity, the film formed on the cap must be removed from them. Also, wormy specimens are not suitable for freezing and cooking. They must be thrown into the bucket without the slightest hesitation, leaving only clean, strong mushrooms that do not have signs of spoilage.

Freezing fresh oil

This method of harvesting mushrooms allows you to save a maximum of vitamins and valuable substances in them. In addition, butternuts frozen without prior heat treatment do not need to be washed after cleaning. Before thawing, they are simply rinsed with warm water. The disadvantages of this technology include the fact that harvested mushrooms take up a lot of space in the refrigerator.

Pre-cleaned and sorted specimens are laid out in bags or special containers and put in the freezer. Before the nextthey are left at room temperature and then cooked.

Freezing boiled mushrooms

This is one of the most requested techniques. Oils frozen in this way do not take up much space. In addition, they do not need to be kept at room temperature. Mushrooms pulled out of the freezer are immediately sent to stew or soup. The only disadvantage of this technology is the loss of some useful vitamins and minerals.

The sorted and washed butternuts are blanched in boiling water for five minutes, and then they are thrown into a colander, packaged and sent to the freezer. In the future, they can be used to prepare hot dishes or pickled snacks.

Freezing fried mushrooms

This technology allows you to process and save a large amount of oil. The semi-finished product prepared in this way can be heated in the microwave, mixed with sour cream and eaten with buckwheat or spaghetti.

Before freezing butterflies for the winter, they are cleaned, washed from dirt and cut into medium-sized pieces. The product prepared in this way is poured into a heated frying pan, poured with a small amount of water and stewed until the liquid has completely evaporated. Then chopped onion, vegetable and butter are added to them. All this is fried, not being lazy to stir occasionally, cooled, packaged and put in the freezer.

Mushroom soup

This recipe is perfect for a family dinner. It turns out not only tasty, but also quite satisfying. To cook soup with frozen butternuts, you will need:

• A pair of large onions.
• 500 grams of frozen mushrooms.
• 4 potatoes.
• Vegetable oil, s alt and spices.

Pour two liters of filtered water into a saucepan and bring it to a boil. As soon as the first bubbles appear on the surface of the liquid, mushrooms are loaded into it, previously stewed with onions in a small amount of vegetable oil. Almost immediately after that, chopped potatoes, s alt and seasonings are sent to a common pan. Cook the soup over low heat for 40 minutes. Before serving, it is insisted under the lid, poured into deep plates and seasoned with sour cream.

Mushrooms with potatoes

Having figured out whether butterfish can be frozen, you need to understand how to fry them later. To prepare a hearty and fragrant dinner, you will need:

• 300 grams of frozen mushrooms.
• 4 potatoes.
• Large onion.
• Vegetable oil, s alt and seasonings.

Before frying frozen boletus, they are kept at room temperature until completely thawed. Then they are laid out on a hot frying pan and heated until the liquid evaporates. Then vegetable oil and chopped onions are added to the mushrooms. Everything is mixed well and after five minutes combined with pre-fried potatoes. The finished dish is s alted, seasoned with spices, warmed up slightly and served.

Roastwith mushrooms and cabbage

We recommend paying special attention to another interesting recipe for frozen butter. Roast made in this way is quite nutritious. Therefore, they can feed a large family to the full. For these purposes you will need:

• Kilo of potatoes.
• 500 grams of white cabbage.
• 100 milliliters of tomato sauce.
• Large carrot.
• 500 grams of frozen butter.
• A half kilo of pork ribs.
• Big onion.

The washed and dried ribs are laid out on the bottom of the ducklings. Pre-fried potato slices, thermally processed cabbage, thawed and boiled mushrooms are placed on top. All this is poured with gravy made from browned onions, carrots, tomato sauce and a small amount of water. The future roast is s alted, sprinkled with spices and stewed under the lid for at least an hour.

Pie with mushrooms

Those who have already figured out whether it is possible to freeze boletus, it will certainly be interesting that they make delicious and very fragrant pastries. To make homemade savory pie you will need:

• 250 grams of flour.
• Fresh egg.
• 125 grams of butter.

All of the above components will be needed to knead the dough. To make the filling you will need:

• A half a kilo of butter.
• Pair of eggs.
• 100 grams of bacon.
• 125 milliliters of 10% fat cream.
• 2 bulbs.
• 125 milliliters of sour cream.
• S alt and parsley.

In a bowl filled with the right amount of sifted flour, beat in an egg and add soft butter. All this is s alted and kneaded well. The resulting dough is wrapped in plastic wrap and put in the refrigerator. After 40 minutes, it is rolled out in a layer, distributed along the bottom of the oiled form, several punctures are made and placed in the oven. The base for the pie is baked at a temperature of 200 degrees. After a quarter of an hour, a filling made from thawed butter, previously fried with bacon and chopped onion, is laid out on a toasted cake. All this is poured with a sauce consisting of cream, sour cream, s alt, eggs and chopped parsley, and returned to the oven. The product is baked at 200 degrees for no longer than 20 minutes. Such a savory pie is equally good both cooled and hot. If desired, it can be served not only as an addition to tea, but also as a separate snack.

Mushrooms fried in sour cream

Dish prepared according to the method below will be a great addition to mashed potatoes or any crumbly porridge. It turns out so tasty that not only adults, but also small gourmets like it. To make a similar lunch or dinner, you will need:

• Half a kilo of frozen butter.
• 2 tablespoons of sour cream.
• Pair of small onions.
• S alt, dill and vegetable oil.

In the early stagesgotta get the mushrooms. They are left at room temperature, and then immersed in a saucepan filled with s alted boiling water. Five minutes later, the frozen boiled butter is thrown into a colander, and then cut into strips and fried along with chopped onions. Shortly before turning off the burner, sour cream is added to the common frying pan, mixed and heated for a few more minutes. The finished dish is decorated with chopped dill, laid out on a flat plate and served with any suitable side dish.