The mushroom season is full of abundance, which means you can easily stock up on mushrooms for the coming months. A simple and good way to store mushrooms is freezing, as long as it is carried out correctly. It turns out that not all mushrooms are suitable for freezing raw, while others can be frozen only after blanching. Since it’s been known in my house how to freeze mushrooms, these delight with their taste and aroma of the forest all year round.
The diversity of mushrooms means that not all of them can be treated in the same way. It all depends on the specificity and structure of a given species. Only some of them retain their taste and consistency when frozen in raw form, so if you want to avoid unpleasant disappointment, it is good to rememberwhich species are best for freezing raw.
Certainly without prior processing, a moment after bringing it from the forest, you can freeze boletes, boletes and bolete mushrooms — especially fresh, firm and young specimens. These species retain their compact structure and flavor after thawing. Just clean them with a dry brush, without soaking them with water cut into pieces or slices.
Well dried, no traces of water, it is best to place them on trays or baking trays in one layer and put in the freezer for a few hours, to avoid them sticking together. After this time, when they are frozen, just pour them into a bag or container and you’re done. By writing down the freezing date on the container, mushrooms stored in this way can be used for half a year.
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Blueberries, boletes and boletes are definitely the best candidates when it comes to freezing, but they are not the only ones. You never know what harvest you will return from mushroom picking, so it’s good to know how to properly store other species. Crested kites are not suitable for freezingwhich lose their structure when frozen and do not look appetizing. Buttermilk is also not the best candidate for freezing, and if so, only after removing the slippery skin.
In the case of other species that are also not suitable for freezing in raw form, however, it can be used blanching which and firmness. Just briefly cook the mushrooms in boiling water and then pour cold water over them. This way they will retain their flavor, color and firmness. This solution will work for chanterelles, owls and geesewhich can also be successfully frozen after blanching. However, before putting them in the freezer, make sure that the mushrooms are thoroughly dried.
Another, also good one way to properly freeze mushroomsis to fry them first. Just a moment in the pan allows them to retain their texture and flavor. Although slightly more intense than in the case of raw mushrooms, it will taste great even after a year. Before freezing, it is worth frying, among other things, opieki. It is important that they are healthy and fresh specimens.
When freezing mushrooms, always remember so as not to freeze them again. It is best to use defrosted ones immediately.
