From mid-August to the end of September, the majority of housewives have a crucial stage - the preparation of preservation and preparations for the winter. In addition to freezing the usual fruits and vegetables, many culinary experts recommend freezing fresh mushrooms for consumption in the cold season. Oil cans tolerate freezing and, after proper storage, retain all the nutrients and taste.
Selection and preparation of ingredients
To obtain high-quality workpieces for the winter, it is necessary to choose the right raw materials. The butterdish should be fresh - bought in a store or assembled personally in the forest. The size of the mushrooms does not matter, however, for uniform freezing, all specimens should be similar in parameters, and larger ones should be cut.
Before freezing raw mushrooms, they must be peeled and cut.
Important! It is not recommended to clean the oil with your bare hands, since the film of mushrooms leaves brown spots on the skin, which are quite difficult to remove.
Recipes freeze butter for the winter
There are three main ways to freeze mushrooms: raw, pre-boiled or fried. All recipes are quite simple, their preparation takes a minimum of time, and also does not require additional ingredients.
Raw
3 kg15-20 minutes
Nutritional value per 100 g:
- Wash the oil and peel well.
- Leave in a sieve until completely dry (about 20 minutes).
- Pack in bags and send to the freezer.
This is the simplest recipe, does not require unnecessary processes, and also takes a minimum of time.
Did you know? Mushrooms are afraid of lightning: this fact was scientifically proven by Japanese researchers, who came to the conclusion that in places where lightning struck, mushrooms develop with amazing speed. The fact is that the mushroom considers lightning a danger to the species, and therefore begins to spread spores faster and develop.
Boiled
2 kg30-40 minutes
Nutritional value per 100 g:
- Wash the oil and peel well. Slice if necessary.
- Add to a pot of water, bring to a boil, salt.
- Boil under the lid over low heat for about 30 minutes.
- Drain the water, put the mushrooms on a sieve and let dry.
- Pack in portions in packets and freeze.
Fried
1 kg30-40 minutes
cooking oil (any)
30 ml
Nutritional value per 100 g:
- Peel and chop the mushrooms.
- Pour oil on a well-heated pan, heat.
- Pour mushrooms, bring to a golden crust, add salt and spices to taste.
- Allow to cool and pack in batches, freeze.
Features of storage of blanks
There are no special requirements for the storage of frozen mushrooms, however, it is important to remember the timing. Raw product is stored longer:
- at –13 ...– 15 ° С - 4 months;
- at –18 ...– 20 ° С - 6 months;
- at –20 ...– 25 ° С - 12 months.
Boiled butter can not lie in the freezer for more than six months. Fried workpieces are best used for 3 months after freezing.
So, it’s very simple to prepare a blank for the winter from the oil: the process takes a minimal amount of time and does not require any additional ingredients. Thanks to frozen mushroom sachets, the menu in the winter will be more diverse, and vitamins and minerals will enrich the body during vitamin deficiency. The main thing is not to forget to use blanks on time, without missing the expiration dates of the product.
