How nice to remember warm days, a shady forest - in winter, eating an appetizing soup of porcini mushrooms. Freezing will help preserve them. This type of harvesting allows you to preserve the nutritional value, taste and aroma of fresh mushrooms.
It is necessary
- - White mushrooms,
- - water,
- - salt,
- - bags or containers for freezing,
- - labels.
Instructions
Step 1
Examine porcini mushrooms after collection, rinse, thoroughly clean the damaged areas from dirt. Sort out the young from the old - it is advisable to process them separately. If there are a lot of mushrooms, then separate the caps from the legs and prepare them separately for freezing.
Cut well-peeled mushrooms with a sharp knife into 3-4 mm thick plates - the slices should not turn pink. If the mushrooms are young, strong, but slightly wormy, then soak them for 30 minutes. in salted water and then rinse - the worms will remain in the salt solution.
Step 2
Boil water in a saucepan, add a little salt. Boil the mushrooms for about 5 minutes, stirring occasionally. This operation will reduce their volume and save space in the freezer. Pour the mushrooms into a colander, wait until the water in which they were cooked is completely drained and put them tightly in bags, dividing them into portions necessary for further cooking. Close the bags tightly.
You can also use containers for freezing, but remember that mushrooms grow in size when frozen, and you need to fill the container no more than three quarters.
Step 3
Stick the label with the date of preparation on the bags or containers with mushrooms prepared for freezing, place them in the freezer. It is necessary to freeze mushrooms quickly, if possible, reduce the temperature for the time required for freezing to a minimum. Store at minus 18 ° C.
