Is it possible to freeze champignons in the freezer: fresh, raw, canned?

Champignons are classified as mushrooms with high nutritional value. During hot processing they lose some of their beneficial substances. Freezing fresh champignons in the freezer is the best option to preserve the composition and taste of the fruiting bodies.

Frozen mushrooms in a plastic bag

Is it possible to freeze champignon mushrooms?

Supermarkets offer both fresh and frozen champignons. This is one of the sought-after species that does not disappear from the shelves all year round.

Mushroom harvesting is a seasonal activity; most species bear fruit in the autumn. Champignons produce a good harvest, the main task is to completely process them in a short time. Fruit bodies are universal in use; they are salted, pickled, and dried.

But any of these methods will not fully preserve the taste of the fresh harvest. All species grown in a natural environment have a more pronounced smell and taste than greenhouse representatives. To prepare a dish from a quality product in winter, champignons can be frozen raw in the freezer.

All fruiting bodies (large, small) are used for harvesting. Depending on the size, the processing method before laying will differ. Young champignons with small caps can be frozen whole, larger ones can be cut into pieces.

To save time, a semi-finished product is made from fruiting bodies. The product will fully retain its taste and beneficial composition. You can use boiled fruiting bodies with or without broth. Fried ones will not differ in taste from freshly prepared ones. If fresh, boiled or fried champignons are properly frozen, they will be suitable for use until the next harvest.

How to freeze fresh champignons at home

The main objective of this processing method is to preserve the integrity of the fruiting bodies and their taste. To properly freeze champignons at home, follow a simple technology:

1. Before processing, mushrooms are sorted by size. Small ones will be stored whole, large specimens will have to be cut into pieces.Damaged during transportation do not throw away, they can be fried.
2. Champignons have poisonous counterparts within their family and are similar in appearance to the toadstool. If there is the slightest doubt about the edibility of a mushroom, it is thrown away.
3. When collecting, preference is given to young specimens; if overripe fruiting bodies are included in the total mass, they are thrown away because they are not suitable for processing.
4. Mushrooms completely spoiled by insects are also not used for harvesting.
5. To freeze mushrooms, first remove the remaining forest debris, cut off the lower part of the stem and the protective film from the cap.

Do I need to wash champignons before freezing?

The product from the freezer is not washed before use, so only clean fruiting bodies are sent for storage.

Wipe the mushrooms with a napkin and remove the film. The protective layer of the cap has a bitter taste, which disappears after heat treatment. If the main purpose is to fry or boil the fruiting bodies, they are washed and processed with film. Contaminated specimens with remnants of dry grass and leaves are also pre-washed.

After washing, allow the liquid to drain completely; remove the remaining residue with a kitchen napkin.

Whole product for freezing

How can you freeze fresh, raw champignons whole?

For this method, small specimens are chosen. So that there is no doubt about the good quality of the fruiting body, a control cut of any mushroom is made. The pulp can be spoiled by insects even in young representatives.Particular attention is paid to the lamellar layer; ideally it should be light pink in color without black areas. If the quality is beyond doubt, you can freeze fresh champignons whole as follows:

1. The cap is separated from the stem, this method of preparation will take up less space in the chamber, and the free space is used with maximum benefit.
2. Hats must be dry. The main task is to keep them intact.
3. Set the temperature as low as possible, cover the bottom of the freezer with film, on which mushrooms are laid out in one layer so that they do not touch.

When the caps are frozen, they are carefully placed in a packaging bag or container, hermetically sealed and immediately returned to the chamber. You can freeze any number of whole mushrooms in several stages. Without pre-freezing, fruit bodies are immediately packaged in containers and sent to the freezer compartment of the refrigerator.

How to freeze raw diced champignons

The processed fruiting bodies are cut into cubes of approximately 2 cm. So that they do not take up much space, it is better to pack them in bags. Immediately after slicing, you can freeze the mushrooms in the freezer in batches. Distribute the raw workpiece in a thin layer onto a tray or onto the surface of the chamber covered with film.

When the parts become completely solid, pack them into bags, remove the air, tie them well and return them. This method will keep the mushroom cubes intact. They separate well from each other, so you can take the required amount to prepare a dish without defrosting the entire package.

If there is no time and space for preliminary preparation, cubes of fruiting bodies are distributed into containers in portions for one-time use, sealed tightly, air is released from the bags, tied and placed in the freezer.

What is the best way to freeze sliced ​​champignons?

At home, you can freeze fresh champignons, cut into slices. Thin pieces are brittle but take up less space in a container or bag. This harvesting method takes longer. The fruiting bodies are cut into plates and placed in a container. They must be frozen as quickly as possible at the lowest temperature. If the parts are not too thin, they are laid out in a thin layer on the surface, then distributed into bags.

Champignons, sliced

Freezing blanched champignons at home

According to reviews, freezing champignons after short-term heat treatment is the best way to preserve the taste and integrity of a fresh product. You can blanch whole fruiting bodies or parts thereof. Short-term hot processing will make the champignons elastic. You can blanch the workpiece in any convenient way:

1. Pour boiling water over the chopped fruit bodies in a colander and leave until the water drains.
2. You can use a sieve, keeping the mushroom slices over steam for 5 minutes.
3. If you need to freeze the champignons whole, immerse them in boiling water for 2 minutes, then immediately place them in cold water.

Then the workpiece is laid out on a kitchen towel, the fabric will absorb some of the moisture, and the top is wiped with a napkin. The mushrooms are packaged and immediately frozen.

How to freeze boiled champignons for the winter

You can freeze champignon mushrooms not only raw, but also boiled.This method will reduce time in the future when using a semi-finished product. In addition, boiled fruit bodies retain their shape well in the freezer.

Preparation:

1. The fruiting bodies are cut into medium-sized pieces.
2. Place in a cooking container.
3. Fill with water so that the liquid covers the workpiece.
4. After boiling, keep on fire for 20-25 minutes.

The finished product is discarded in a colander, then the remaining moisture is removed with a cloth. Completely cooled mushrooms are placed in packaging bags and placed in the freezer.

How to properly freeze fried champignons

Mushrooms are cut into small pieces, washed and excess moisture is removed. Fry in a hot frying pan with a small amount of oil until the product is ready.

To remove excess oil, place the mushrooms on a napkin. The workpiece must cool completely. It is laid out in containers, it can be compacted tightly, and the presentation will not deteriorate. It must be frozen immediately after packaging. This processing method takes longer, but is the most compact in terms of storage.

How to freeze champignons along with broth for the winter

To freeze the semi-finished product along with the broth, you need hard containers and cling film. Packaging bags are not suitable for this purpose.

Preparation:

1. The champignons are cut into small pieces.
2. Place in a saucepan.
3. Water should lightly cover the surface.
4. After the water boils, cook for 30 minutes.
5. Place cling film in the containers to cover the edges.

When the broth with mushrooms has cooled, place the fruiting bodies in a container and add broth. Cover and place in the freezer. At a low temperature, the workpiece will take the shape of a container; it will be convenient to remove it by pulling the edges of the film.

How to freeze stuffed champignons

All recipes for stuffed champignons are suitable for freezing. Semi-finished and finished products are stored at low temperatures. Place on the bottom of the freezer, caps down, in one layer. When the base and filling are completely frozen, the product is quickly packaged into convenient forms and returned.

Stuffed mushrooms before storing in the freezer

Is it possible to freeze canned champignons?

On sale, pickled champignons are found in containers of different weights. These are mainly small glass or tin jars. Their contents are completely used for the dish. There are quite large volumes - up to 3 kg.

It is difficult to use such an amount at once at home. You should also not leave the product in an open container. In contact with oxygen, the material of the tin can oxidizes; mushrooms become moldy when stored in the refrigerator for a long time. The best way is to freeze. The product without marinade is placed in convenient containers and placed in the freezer.

How to freeze champignon caviar in the freezer

Caviar is made according to any recipe; during the process, the products will undergo hot processing. Salt and spices are not used to prepare the semi-finished product. The finished mass is put into bags and placed in the freezer. All flavoring additives are introduced immediately before use.

What can you cook from frozen champignons?

The stock from the refrigerator is used for all dishes that include mushrooms in the recipe. Soup is prepared from raw fruiting bodies; they are stewed with meat and vegetables. Before serving, fried ones are combined with sautéed onions. Caviar is suitable for sandwiches or as a filling for pies and pies. Stuffed champignons are heated and served.

How long do frozen champignons last in the freezer?

If the technology for freezing champignons is not violated, the packages are hermetically sealed, and the temperature in the chamber is not higher than -18 ⁰C, the product is stored for quite a long time. Raw, blanched and boiled fruit bodies are suitable within twelve months. Fried, stuffed, caviar – 5-6 months.

How to defrost champignons correctly

One day before use:

• the bag is moved from the chamber to the refrigerator shelf;
• leave for several hours so that the mushrooms gradually thaw;
• then transfer it together with the packaging bag into a container and leave it at room temperature;

Mushrooms do not defrost in water. It is necessary to use the entire volume of the product, since the product cannot be re-frozen.

Why did champignons turn black after freezing and what to do?

The workpiece may lose its presentation for several reasons:

• raw materials are of poor quality;
• insufficient treatment of debris and leaves;
• inappropriate storage temperature;
• violation of the tightness of the packaging during storage;
• secondary freezing of the product.

If there is no unpleasant odor or mucus on the surface, and not all of the mushrooms have turned black, they can be sorted out, boiled and used. If the quality of a product is in doubt, it is thrown away.

Conclusion

You can freeze fresh champignons in the freezer whole, cubes or plates. Boiled, blanched and fried mushrooms are used for preparation. The semi-finished product retains its taste and energy value for a long time. The technology is simple and does not require much time.

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