Freezing of white mushrooms: technology and small tricks

White mushrooms surprisingly combine bright taste and useful advantages, as well as a large distribution in the forest area.

The most usual appearance they have in spruce, namely a dark hat and a white leg. In the 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 housewives can be satisfied with them for a very long time, especially if they are prepared for winter. So, it is extremely convenient to freeze white mushrooms, because it preserves their properties. But canning, drying and other types of blanks are also used. However, all this somewhat reduces the benefits and dulls their real taste, while the mushrooms after freezing are practically the same as fresh ones. But it is the composition that allows them to be classified in the first category, because they contain a high content of riboflavin, essential amino acids, potassium and phosphates. A soup, cooked from them, will be 7 times more caloric than meat, which allows you to safely eat them in the winter season, as well as when switching to vegetarianism.

Freezing technology

White mushroom, the freezing of which can be carried out both in raw and ready-made form, first of all, it is necessary to prepare correctly. For this, it is necessary to select mushrooms that are dense in consistency and small size, so that they do not need to be cut. It is also important that they are well-cleaned, washed, preferably undamaged and sufficiently dried. Frozen white mushrooms in a damp form threatens to violate the accurate structure of the product, and when thawing, instead of the expected result, you will get only an unformulated mass. Next, choose in which form (fresh, boiled or fried) you will harvest the product. In the first case, the freezing of white mushrooms should be done in small portions, per meal, and also with the minimum amount of air in the bag or container.

If you want to pre-brew them, then there will be enough ten-minute heat treatment without using salt. And after full cooling and drying, you can safely clean them in the freezer. A fry the white mushrooms should be on sunflower oil before evaporating the liquid, also without the use of spices.

Product Application

In any case, freezing white mushrooms is a sure way to keep the product practically unchanged for a long time. However, this period should not exceed two years, and the best option is one year, that is, until the next harvest. After defrosting, mushrooms can be used in any dishes: cook soups based on them, make salads, fry with potatoes or other vegetables in a stew. When heat treated, they do not darken. The dish will not only be tasty and rich, but also pleasant to look at. It is very beneficial to use them in fillings for pies, julienes and rolls, as well as in hot and casseroles. Be sure, the white mushroom enriches any dish with its rich taste and useful substances.