What to freeze mushrooms. How and how much cooking white mushrooms? Frozen Fried White Mushrooms

Collect the oils in the forest - the case is always interesting and exciting. But even more pleasant - to watch on your desk in the winter time of dishes from these delicious and fragrant fungi, which mentally transfer you to the forest and remind of summer. However, every hostess knows that the time-consuming process of primary processing is always behind the pleasant matter of the "quiet hunting". This fruit bodies need to be carefully cleaning and pre-boiling. In this case, the question arises: how many minutes you need to cook an oil after cleaning?

To find out how many minutes to cook the oil mushrooms, it is necessary to start deciding, in which processing process you will use them: marination, frying, frost, for soup, etc. But I must say that all these processes combines several rules that you need to remember .

How many minutes to cook an oil for freezing and in front of Marination?

First of all, we remove the oily film from the caps of the oils, and then fold them into a colander and hide with boiling water to remove the remaining contamination. Then we cut in small slices or cubes, and if the fungi is young, we leave them intact. Pour cold water so that it is completely covered with an oil. Add a table salt (from the calculation: 1 tbsp. L. On 2 liters of water) and put on fire.

Freezing of mushrooms is one of the most popular and demanded processing processes. Due to this method, fruit bodies are saved longer. So how many minutes cook an oil for freezing? It must be said that it is possible to freeze the oils and raw, but only if you are going to prepare a dish from scratch and get a fairly concentrated decoction. However, if desired, it is necessary to get almost ready-made kushan from the oil.

Time, how many minutes to cook the mushrooms of the oil in front of the frost, will depend in particular on the size of the fruit bodies. So, adults should boil in water at least 25-30 minutes, and 15-20 minutes will be enough young mushrooms. In this case, the oil should be cooked with an open lid.

How many minutes to cook an oil in front of marination, will also depend on the age of mushrooms. However, it is important here that fruit bodies are fully prepared. Young individuals in this case must manage from the moment of boiling about half an hour, and adults are 10 minutes longer. To begin with, they are drunk in water with the addition of salt and vinegar, then shift in the prepared marinade and continue to cook for a few more minutes.

How many minutes to cook an oil for soup and in front of hot?

To prepare the first meals, the mushrooms also need to be subjected to pre-heat treatment. How many minutes to cook an oil for soup and how to do it? In this case, you need to remember that the oils are always boiled by the first of all components. If you want to get a rich mushroom mushroom, then cook fruit bodies need 30-35 minutes, without changing the broth, and then add the rest of the components by the recipe. And if you are preparing a light mushroom soup, then the basis for the broth must be changed. Strengthening the oil of 25-30 minutes with spices, it is necessary to drain all the liquid and pour new water, and after adding the other ingredients.

And how many minutes to cook fresh oils before hot? In order for mushrooms after this processing process, they need to be slapped in salted water at least half an hour, for young individuals this time can be reduced to 20 minutes. However, it is better not to overdo it here, because the ancase will become rubber if they are brewing longer than the last time.

White mushroom cooking is an integral stage of culinary processing of forest gifts. A special recipe for cooking white mushrooms has every experienced hostess. And if you do not have it while - choose on this page. Here you can learn how to brew white mushrooms properly, which ingredients allow you to keep their color and natural color. A separate conversation deserves the question of how to cook dried boroves before their use. Pre-soaking in warm water or milk provides complete restoration of taste and fragrance of forest mushrooms. We also recommend paying attention to the recommendations regarding the cooking of frozen Borovikov - there are certain subtleties that will not allow frostable raw materials to turn into a shapeless porridge.

The highest quality of all mushrooms rightly is called a white mushroom, or Borovik. Many mushroom skins only then consider their trip to the forest successful if there will be at least one white mushroom in their basket. White this mushroom is called because, unlike other tubular mushrooms, it does not change its flesh on the blust and remains white and after cooking, and after drying. Cooking White Mushrooms, this is a fairly simple process if you know how to make the mushrooms.

Before cooking white mushrooms in front of frost, it is important to know what time it should go. When digesting the mushrooms lose some of their qualities. Before cooking, you need to clean the mushrooms, rinse them under running water and only after that begin the cooking process. Prepared mushrooms are laying in a saucepan with a small amount of water. Water should be salted. Salt is taken at the rate of 40 g per 1 kg of mushrooms. After the water boils, a lot of foam begins to stand out, which should be removed by noise. The filming signal of the cooking is the lowering of mushrooms on the bottom of the pan. The main thing is not to skip the end of the cooking process, since mushrooms become less tasty and not fragrant.

How long boil white mushrooms

White mushrooms, boil at least 30 minutes from the start of boiling. Broth after cooking white mushrooms can be used to prepare mushroom soups. It is not recommended to cook a new portion of mushrooms in the used brave, as they will darken, and besides, they can charge. How long boil white mushrooms - depends on their age and size than they are larger, the longer you need to boil.

Some hostesses in cooking mushrooms are put in a large bulb or a silver coin in a saucepan. Many will say that this is Blaz. In fact, silver takes all harmful substances on itself, and the bow neutralizes all the harmful components contained in the mushrooms. After all, the mushrooms absorb a fairly large amount of harmful substances. Therefore, do not recommend collecting mushrooms on the side of roads. It is better to deepen in the thicket of the forest and look for mushrooms there.

How to treat white mushrooms before cooking

If a hot salt is used, you must be guided by the following instruction. You need to know how to process white mushrooms before cooking in such a way as to maintain a maximum nutritional value. First you need to clean and rinse mushrooms, fold them into a deep pan and pour cold water, put on fire a strong power and bring to a boil. After burning fire and torment the contents of the container until ready. Boiled mushrooms need to be thrown into a colander.

When water stalks, lay out them with caps down into the enameled dishes with layers thick up to 5 cm, providing each salt and spices. Salt is taken at the rate of 15 g by 0.5 kg of mushrooms. Mushrooms should be covered with a piece of clean fabric, and then a wooden circle and press the cargo. Mushrooms will be ready already after 1.5-2 weeks.

Do not worry, having seen on the surface of salted molds salted in this way.

It just needs to be periodically removed using a cloth moistened in vinegar. At the same time, the load and the wooden circle should be rinsed every time in boiled water with soda, the fabric is changed.

How to cook white fresh mushrooms

Components:

• 5 kg of white mushrooms
• 250-300 g salt
• garlic
• green dill
• khrena root to taste

Before you can cook fresh white mushrooms, they need to be cleaned, rinse in running water, give water drain, put in an enameled pan and boil into a slightly salted water 2-3 h (depending on the grade of mushrooms, bitter mushrooms cook longer). Then the mushrooms are cooling in cold water, put down the hats down into a wooden barrel (a tub) or a glass jar with a wide throat, speaking each layer of sliced \u200b\u200bonions, salt mixed with chopped garlic, dill and root of shit. Mushrooms should be kept carefully not to disturb the integrity. At the bottom of the dishes and from above putting more salt. On top of the fungi put the lid and install the load of medium severity. Mushrooms will be ready for use in 7-10 days. Watch the mushroom brine completely covered mushrooms. If the brine is small, you need to add salted boiled water (50 g of salts per 1 liter of water). When mold appears, the lid and rins to rinse in water with soda and boil, and mold delete.

Color of white mushrooms during cooking

For brine (on 1 liter of water):

• 40 g Soli.

Clear mushrooms, rinse. Little mushrooms can be left integer, large cut into 2-4 parts. Pour water, bring to a boil, collect foam. Pick up salt and cook at least 1 hour. Hot mushrooms along with brine put into sterilized cans and roll with covers. Turn over, bite, let cool. The color of white mushrooms during cooking can change in a darker or light side.

You can store in a storage room or cellar. Such mushrooms must be drilled in a large amount of water to remove the extra salt. After that, they can be frying, stew, add to soup, borsch, vegetable dishes, etc. You can use them as an independent snack, reflecting lemon juice, vegetable oil, adding onions and garlic.

If the white mushroom changes color when cooking

By 10 kg of fresh white mushrooms:

• water - 1.5 l
• salt - 400 g
• lemon or wine-stone acid - 3 g
• food acetic essence - 100 ml
• bay leaf
• cinnamon
• carnation
• allspice
• nutmeg and other spices

To pickle mushrooms, you need to go through, sorted in size, cut off the legs, rinse thoroughly, replacing water several times. Then fresh mushrooms pour out into the enameled saucepan, add water, salt, lemon or wine-stone acid, spices. Cooking mushrooms, periodically removing the foam until they start sowing to the bottom, and the decoction will become transparent.

If the white mushroom changes color when cooking, then you need to change the water and boil it again.

At the end of the cooking add acetic essence, pre-mixing it with a mushroom decoction. Hot mushrooms together with a decoction to pour into prepared sterilized banks, close with covers and sterilize in boiling water: half-liter banks - 30 minutes, liter - 40 minutes. At the end of the sterilization, the banks quickly roll and cool.

How to cook frozen mushrooms white

Components:

• Water - 120 ml
• Vinegar table 6% - 1 cup
• White frozen mushrooms - 2 kg
• Cinnamon - 1 piece
• Carnation - 3 Buton
• Bay leaf - 3 pcs.
• Black peas - 4 pcs.
• Sugar \u003d Sand - 2 teaspoons
• Lemon acid at knife tip
• Salt - 60 g

Before cooking frozen mushrooms whites, go through and process, rinse. Prepare a saucepan, pour in her vinegar, water, add salt. Put on fire and bring to a boil. Mushrooms pour into a boiling liquid and bring it to boil to boil. Dog fire and continue to cook the contents of the pan. From time to time to remove the resulting foam. After waiting for the moment when the foam stops appearing, sugar, spices, citric acid. The cooking time of white mushrooms from the moment of boiling, 20-5 minutes. Mushrooms are ready if they are soft enough. You need to remove the saucepan from the fire, put the mushrooms on the dish and cool. After distributing them to banks and pour out chosen marinade - broth. Close by conventional plastic covers. Banks put in the cellar. Store them for 1 year at a constant temperature mode 3-4 ° C.

How to cook dried white mushrooms

Before cooking dried white mushrooms, they must be sorted, clean from leaves, land, moss. Damaged space cut. Wash, give a drain of water, cut. In the enameled pan pour 0.5 glasses of water, add 1 t. A spoon of salt and 2 g of citric acid (based on 1 kg of mushrooms). Put a saucepan on fire, bring water to a boil, put the prepared mushrooms and cook on low heat for 30 minutes, adding a small portion of the water to small portions. In the process of cooking to remove the foam skimmer.

How to cook dried white mushrooms

Before cooking dried white mushrooms to the end, they need to be removed from the pan with the help of a colander. Give a drain of the liquid and skip through the meat grinder, and then put under the press. Satisfied after cooking and pressing juice to mix, profile through the flannel napkin, merge into an enameled pan and, constantly stirring, respect until half of the original volume. Welding hot mass to decompose into small jars with a capacity of about 200 g, cover with prepared covers. Jars put in a saucepan with a water heated to 70 degrees and sterilize with weak boiling for 30 minutes. After sterilization to roll immediately, check the tightness of the blockage, put down the covers to the cooling.

How to cook white mushrooms for winter

Components:

• freshly collected white mushrooms
• lemon acid

Before cooking white mushrooms for the winter, they are washed in water, cut into pieces, fall asleep into boiling salted and weakly acidified water and dried about 5 minutes. The castled mushrooms are cooled in a saucepan with cold water. Then the well-skinned mushrooms are folded with one layer on the foil and frozen at -20 ° C. Frozen mushrooms are unfolded by polyethylene packages in portions (about 200-300 g) for one-time use and squeeze air from packets. Mushrooms are stored in the freezer, before use, frozen mushrooms are not deflated, and they are immediately immersed in boiling water. This method of processing mushrooms does not provide for re-frost after defrosting. This should be remembered, otherwise poisoning is possible. If you need to defrost the freezer chamber, you should shift mushrooms to another. This method of processing mushrooms, of course, is not applicable in cases of disconnection of electricity.

How to cook white mushrooms fresh for freezing

Components:

• freshly collected white mushrooms
• vegetable oil

Before cooking white mushrooms fresh for freezing, they are washed in water, cut into pieces, fall asleep into boiling salted water and boiled for 15 minutes. Then, the heated mushrooms are already fried 30 minutes in vegetable oil, after which they give mushrooms to cool and unfold over polyethylene packages in small portions (about 200-300 g) for one-time use; Air squeezed air from the packages. Store mushrooms in the freezer. Before using the contents of the packets (frozen mushrooms) are cut into several parts and laid out on a preheated frying pan. Frozen fried mushrooms will occupy significantly less space in the freezer compared to frozen boiled mushrooms. This method of processing mushrooms, like the previous one, does not provide for re-freezing, as it is possible poisoning. If you need to defrost the freezer chamber, you should shift mushrooms to another.

This method of processing mushrooms is not applicable in cases of turning off the electricity.

How to cook dry white mushrooms

On 2 widelight bottles of 700 ml:

• 250 g of dry white mushrooms
• 1 l sunflower oil

Before cooking dry white mushrooms, put them in the bottles, pour oil and close. Shelf life - 8 months at a temperature of 1-20 ° C. To use mushrooms to squeeze, wash. Boil in a small amount of water, after cooking, melted finely. Mushrooms and decoction are suitable for mushroom risotto, walking and sauce to hot. Oil skip through tea quirky. Prepare with it salads and casseroles from potatoes. Example: Raw potatoes cut into mugs, fluster, dry in a napkin, mix with mushroom oil, salt and pepper. In the oven 20 min under the lid and then 20 minutes without it at a temperature of 200 ° C.

How to cook white mushrooms in front of hot

Structure:

• 1 kg of white mushrooms
• 350 g of butter
• 3 h. Spoons, salts

We will deal with how to cook white mushrooms before hot, what to do to process them. Fresh, just the collected mushrooms clean, quickly rinse with cold water, give water to drain and cut into bars or pieces. In the cookware for cooking, heat the oil, put mushrooms in it, add salt. The dishes cover the lid and cook mushrooms with a weak boiling of 45-50 minutes. Then fry without a lid until the juice allocated the juice and the oil will not be transparent. Hot mushrooms shift into small, intended for one-time consumption of cans, pre-sterilized in boiling water. Up to fuel with melted oil, which should cover the mushroom layer at least 1 cm. Banks immediately close and cool. Due to the fact that under the influence of light, fats are split, it is necessary to use dark jars or bottles and storing mushrooms in a dark, dry cool room. Instead of creamy oil, melted swine fat, vegetable fat, vegetable oil, but butter makes fungams especially a particularly pleasant taste.

Look carefully how to cook white mushrooms on the video, where all culinary processing technology is shown.

• All edible mushrooms are suitable for freezing, but more others are strong and non-worm young white mushrooms, booms, boomes, champignons, chanterelles, woven.
• Mushrooms are a very delicate product and therefore requires an attentive relationship and as soon as possible processing. The best thing is to lay them on the same day when they were collected in the forest or purchased in the market.
• How to freeze mushrooms? The principle of frost forest mushrooms is generally similar to freezing of berries. Mushrooms must carefully go through, throwing dubious and worm mushrooms, trim, remove damaged parts and rinse thoroughly, changing water several times. It is best to freeze the whole young strong mushrooms that are rarely worm. Wash mushrooms dry on a towel, large - cut, then lay out on a baking sheet or tray in one layer and place in the freezer. The answer to the question "How to freeze white mushrooms" exactly the same.
• Frozen mushrooms transfer to a package or container, tie, label (be sure to write the date of bookmarks and the grade of mushrooms), possess storage in the freezer.
• Remember that frostbed mushrooms are a favorable medium for breeding various microorganisms, so after thawing mushrooms, it is necessary to immediately use for the preparation of mushroom dishes.
• Frozen mushrooms are stored in the freezer at temperatures -18 ° C to one year.

Is it possible to freeze mushrooms in the latest form?

If you are afraid to freeze mushrooms with fresh, boil them in front of the frost for 5 minutes in boiling salted water, leak on the colander, dry and only freeze.

Sign containers and packages with frozen mushrooms - in the cooked form they look a homogeneous mass. Fill the entire containers. The smaller the air remains in the container, the better the products will be saved. The same rule concerns and plastic bags: to the maximum, squeeze air from them, tie, then lay in the freezer. Now you know everything about how to freeze the mushrooms!

To begin with, you just need to walk into the forest. This walk will bring not only mushrooms, but also a mass of positive emotions, together with fresh air and unity with nature. Mushrooms for freezing are suitable almost all. The exceptions are pickles, raw materials, and, of course, ammother and cerebry. Especially delicious winter will be white mushrooms; Podbesto-blackheads that can be found in the swamps; Red boosts; chanterelles and oils; Honey. The main thing is not to gain different zeadstocks, because if they are tank or false mushrooms with normal mushrooms, then all normal mushrooms will ruin. At a minimum, mushrooms will subsequently give bitterness, and maybe that worse - classical poisoning. Moreover, it is important to know that the poisoning of mushrooms is one of the most terrible. It is necessary to carefully monitor what is going.

The next stage is cleaning and sorting mushrooms. Everything is quite simple here. First, the mushrooms are sorted by type. In principle, it is optional. Some love mushroom assorted. In this case, sort mushrooms is not relevant. All mushrooms are careful cleaning. For it, you need to cut the leg from the hat. First, the leg is cleaned from the skins, then it cuts along. If there are traces from worms, then they are cut. The leg should be dense and strong, in no case is not drunk. A hat is first cleaned from foliage, then edges and a sponge under the fungus are trimmed (it's all the dirt from the ground in it). Then the hat is also cut in half and is checked for the presence of worms. If they are present, they must be cut. Then mushrooms are thoroughly washed. Well, finally, cut down.

Now the most important stage: how to boil mushrooms for freezing. It is important not to forget that when heat treatment, the dawns of the forest in the form of mushrooms are very much reduced in size. So, it is better to cut them with medium or large slices. Better later I will have to cut them a little in the winter at defrost, rather than now there will be a porridge. There are two options like cooking mushrooms for freezing: until the full or partial readiness of mushrooms. The first option is relevant if in the winter it is necessary to simply defrost and heat mushrooms with the left as an additive for potatoes. The second option gives a wide front of action. Mushrooms can be finished until readiness and further hot, and bake them in the oven, to make Julien, as well as make a mushroom soup. It all depends on the desire and fantasy in culinary affairs.

In any case, there are canons. And it does not matter whether complete heat treatment will be either partial. Mushrooms are thrown into cold water, which were processed earlier. Water will not solisfry, does not step, and no spices are added to the water. Better later, on the fact of the final winter cooking of fungi to a full-fledged dish, add all the desired spices. Also, in no case vinegar is not added. For partial heat treatment, the mushrooms are boiled, about fifteen to twenty minutes. Until full readiness about forty minutes. When the foam appears, it must be immediately removed. Otherwise, she can pour the taste of mushrooms. Another ways can be called the beginning of the cooking of mushrooms not in cold water, and already in boiling water. Then the process of partial readiness of mushrooms will be no more than ten minutes.

The most delicious option, in any case for many, the mushrooms are considered welded in their own juice. This requires a deep frying pan. Mushrooms chopped earlier are laid out on the pan. A little water is added. And turns on the stove. Thus, mushrooms should be prepared until it decreases three times. With such a processing in mushrooms, you can immediately add, for example, the deceit. You can and salt and pepper. The main thing is not to overdo it. As a result, a certain semi-finished product, which will definitely help the cold winter in winter. Well, here is the penultimate stage. Mushrooms are boiled. Now you need to turn off the slab and give water to completely cool. Do not compose them to compose in any special way. For sure it is impossible to put water with mushrooms on the frost. A little patience and water will cool itself.

So the key point has arrived. Water with mushrooms cooled. Now the colander is taken and water with mushrooms merges. It is necessary to give the entire liquid to drain. Although some love to freeze with a mushroom bully. But this is how they say, an amateur. Next follows the packaging of mushrooms. For packaging, you can use both containers of various sizes and conventional cellophane packages. It is important when packaging remember that mushrooms do not like re-frost, then they can easily spoil. To prevent it, you need to face the portion. At the rate of one package or container per dish. In this case, you do not have to worry in the winter. Frozen mushrooms with proper cooking and frost can be stored in freezers from six months and longer.

The king of mushrooms - the white mushroom is famous for its pronounced taste and the maximum number of nutritious and valuable trace elements. There are many recipes with this noble product, but before use in dishes it is recommended to boil.

How much do you cook white mushrooms for soup?

Before the preparation of soup from white mushrooms, they are dried in salted water for 20 minutes.

How much cooking white mushrooms before hot?

How much cooking white mushrooms for freezing?

For frost requires pre-cooking white mushrooms for 15-20 minutes.

How much white mushrooms are cooking?

White fresh mushrooms can be thermal processing (cooking) for 35-40 minutes. If they are planned to be used as a main meal, you should boil at least an hour using spices and spices.

How much can dried white mushrooms?

Dried mushrooms before sending cooking, you should soak for 2-3 hours in water. After washing, mushrooms are boiled 30-40 minutes.

How to cook white mushrooms

How to cook white mushrooms fresh?

1. Clear mushrooms from garbage and dirt, cut the diesel parts and a little ending legs.
2. Rinse thoroughly under running water.
3. Put in the container with water and leave for an hour to completely remove dirt from the outer and inner surface.
4. Then every mushroom cleaned from the skin and cut into parts.
5. Purified and washed mushrooms put in a saucepan, pour water, covering the top by 2 cm. Add salt at the rate of 1 h. On 1 liter of water and put on fire.
6. After boiling, remove the resulting foam and in the process of cooking constantly shoot it.
7. Over the course of 40 minutes, white mushrooms are ready. To give them fragrance and strengthen the taste, recommend adding spices and break another 15-20 minutes.

How to cook white mushrooms for freezing?

To freeze the portion of white mushrooms for further heat treatment, they are pre-backed up. The process is similar to the preparation of fresh mushrooms, only to cook them follows no more than 20 minutes.

How to cook white mushrooms before hot?

Before frying, you should cook according to items 1-6 of the above-described process of cooking fresh mushrooms with time difference. Doing mushrooms is necessary for 20 minutes, the subsequent heat treatment until complete readiness will be frying.

How to cook frozen white mushrooms?

Before cooking a dish of frozen white mushrooms, they should be deflated at room temperature. Then mushrooms are washed and boiled in salted water 15-20 minutes to complete readiness.

How to cook dried white mushrooms?

Dried mushrooms must be pre-soak. To do this, portion of mushrooms is poured with clean cold water and is not less than 1 hour (ideally 2-3 hours, and for old mushrooms - at least 8 hours). After washing, mushrooms are ready for further heat treatment. Cook them is necessary for 30-40 minutes.

How to cook white mushroom soup?

Ingredients:

• white mushrooms - 600 g;
• champignons - 6 pcs. (+ 2-3 pieces for decoration);
• chicken broth - 800 ml;
• onion - 1 pc.
• garlic - ½ of a large teeth;
• butter cream - for frying;
• flour - 3 tbsp. l.;
• cream 20% - 200 g;
• salt, pepper and spices - to taste.

1. White mushrooms can be used fresh, frozen or dried. After the preparatory stage (fresh for soup, frozen or pre-extensive dried mushrooms boil 15-20 minutes), obtained by infusion is not poured. White mushrooms together with sliced \u200b\u200bcubes onions and champignons are sent to the pan, lubricated with butter, and roasted for 5-7 minutes.
2. A part of the previously obtained infusion from the boiled mushrooms is roasted in a frying pan with flour, constantly stirring to the formation of sauce-like consistency. Ready sauce should be strain to get rid of flour lumps.
3. Pierced, sauce and residues of fungal infusion are sent to a saucepan with the addition of chicken broth and spices (garlic, salt, pepper and spices to taste). The soup is boiled for 15 minutes and at the end of the process should be removed garlic.
4. To the finished mixture, with thorough mixing, cream is neatly poured. Then everything must be taken by a blender before the formation of a puree mass and put on fire, constantly stirring, and not bringing to a boil, remove from the stove. The finished dish can be decorated with pre-fried thin slices of champignons and greens.