How to freeze boletus for the winter

How to prepare boletus for freezing

When in contact with oils, the hands turn dark, and then wash them of mushrooms it can be difficult. So be sure to wear gloves.

Carefully sort out the butter. They are very often wormy, so trim the stems and make sure there are no signs of pests.

Remove the slippery film from the cap of the remaining mushrooms with a sharp knife. Also clean the stems from the thin skin and remove needles, leaves and other debris from the mushrooms.

Sort the mushrooms. Young, small and strong ones can be frozen fresh; large ones are better cooked.

How to freeze fresh boletus for the winter

A quick way to stock up for the winter. When you want to cook mushrooms, remove them from the freezer, place them in boiling water and cook for 20–25 minutes. Then you can make them soup and other dishes.

What you will need

• Butter;
• soft fabric;
• knife;
• cutting board;
• plastic bags (regular or with a zip fastener);
• Vacuumator - optional.

How to do

1. You should not wash fresh boletus before freezing, otherwise the spongy layer under the cap will absorb excess liquid. Simply wipe each mushroom with a damp, soft cloth.

2. If desired, cut specimens that are too large in half or into quarters.

3. Place the boletus into bags. Release excess air by pressing lightly. Tie it in a knot, close the clasps, or use a vacuum sealer.

4. Store the mushrooms in the freezer.

How to freeze boiled butter for the winter

Pre-boiled mushrooms take up less storage space and save time in the kitchen. You can put them in a frying pan without defrosting and fry them with onions. Or put it in boiling water and cook for 10-15 minutes, and then add it to the dish. In addition, such preparation will help to diversify, for example, minced meat for cutlets.

What you will need

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

How to do

1. Wash each mushroom thoroughly under cold running water to remove any sand or dirt.

2. If desired, cut large boletus in half or into four pieces. Please note that after boiling they will lose more than half their volume, so do not make the pieces too small.

3. Place the boletus in a saucepan and add water until it completely covers the mushrooms. Add salt (1 tablespoon per 3 liters of liquid), stir and place on the stove. Bring to a boil, reduce heat and cook the butter 20 minutes. As you go, remove the foam from the surface with a slotted spoon.

4. Drain the mushrooms in a colander and rinse under running water. Let the excess liquid drain and wait for the butter to cool completely.

5. Distribute the blanks into bags. Try to release excess air from the packages. Tie them, close the clasps, or use a vacuum sealer.

6. Place the boletus in the freezer for storage.