Freezing mushrooms is the best option for harvesting for the winter, since mushrooms processed in this way retain a maximum of valuable substances. At the same time, you will have the opportunity to add delicious and aromatic mushrooms to various dishes throughout the winter.
Freezing mushrooms can be done in several main ways, the choice of which depends entirely on your individual preferences, as well as on the type of mushroom. Mushrooms with a dense texture (chanterelles, boletus, boletus, boletus, boletus, etc.) are best suited for freezing. All mushrooms should be pre-processed by thoroughly cleaning. Then all the mushrooms are placed in water with salt in a ratio of 1 to 1. This will get rid of the remaining dirt and small worms.
Method 1
For this recipe, sort the mushrooms and select only small caps 2-5 cm in diameter. Rinse each cap after soaking in saline solution. The hats are frozen fresh and whole. To do this, you just need to take clean cellophane bags, spread out the caps in small portions, remove excess air from the bags and put them in the freezer. These hats are great for decorating ready-made dishes or as a base for mushroom soup.
Method 2
This option is more time consuming, but worth it. Finely chop the mushroom legs and fry in vegetable oil along with onions and spices. Then cool the resulting mushroom mixture and also pack in small bags. Having made such a preparation once, you can easily cook delicious potatoes with mushrooms and other dishes at any time.
Method 3
Leftover mushrooms can be frozen using this recipe, which is very simple. Boil the mushrooms, place in a blender and grind into a fine gruel. Then cool and place in small containers or sachets. It is convenient to cook caviar from chopped mushrooms or add to an omelet.
