How to freeze porcini mushrooms for the winter

How to prepare porcini mushrooms for freezing

Carefully sort the mushrooms. Remove soil particles, leaves and other debris from each with a dry toothbrush. Also update the cut on the leg and remove the thin skin from it with a sharp knife.

For convenience, sort the mushrooms by size. Small ones can be frozen whole, large ones can be cut into pieces.

How to freeze raw porcini mushrooms

This is the fastest harvesting method.

In winter, when you decide to cook, for example, pasta and soup, frozen boletus mushrooms will need to be placed in boiling water, brought to a boil and cooked for about 15 minutes. Then drain in a colander, rinse with water and allow excess moisture to drain. After this, they can be added to different dishes.

What you will need

• White mushrooms;
• a piece of soft cloth;
• knife;
• cutting board;
• plastic bags (regular or with a zip fastener) or plastic containers with a lid;
• Vacuumator - optional.

How to do

1. To prepare fresh mushrooms, do not wash porcini mushrooms first, otherwise the spongy layer under the cap will absorb a lot of excess liquid. Simply wipe each boletus with a soft, damp cloth.

2. Cut the mushrooms into pieces of the desired shape and size. The caps can be chopped into slices, cubes, or divided into halves or quarters. The legs are also cut into slices of different thicknesses. Small and strong boletus mushrooms can be left whole.

3. Distribute the mushrooms among the bags. You can freeze the caps and stems together or separate them separately. Gently press the package to release excess air, tie it, close the zip fastener, or use a vacuum sealer.

Another option is to place the mushrooms in containers and cover them with lids.

4. Place bags or containers of porcini mushrooms in the freezer for storage.

How to freeze boiled porcini mushrooms

After heat treatment, the boletus mushrooms will become more compact and take up less space in the freezer. They also do not require pre-thawing, but can be used immediately in dishes. Moreover, boiled porcini mushrooms will be prepared approximately twice as quickly as frozen fresh ones. So this preparation will save time if you want to make julienne, pie or fried potatoes with mushrooms.

What you will need

• White mushrooms;
• knife;
• cutting board;
• pot;
• water;
• salt;
• colander;
• plastic bags (regular or with a zip fastener);
• Vacuumator - optional.

How to do

1. Wash each porcini mushroom under running water.

2. Small boletus mushrooms can be left whole or divided in half. Large ones - cut into slices or cubes. Please note that the mushrooms will shrink after cooking, so do not make the pieces very tiny.

3. Fill the pan with water, add salt - 1 tablespoon per 3 liters of liquid, stir. Put it on fire. When the liquid boils, put it in White mushrooms and cook for about 15 minutes, stirring occasionally.

4. Drain the mushrooms in a colander to drain excess liquid and let them cool completely.

5. Place the boletus mushrooms into bags. Press down on the package to release the air. Tie it in a knot, close the clasp, or use a vacuum sealer.

6. Store the boiled porcini mushrooms in the freezer.