"Forest meat" in reserve. How to properly freeze mushrooms for the winter

You can make a lot of mushroom broth based on delicious firsts dishes, and if you add vegetables, pearl barley, beans or lentils, you get a hearty mushroom soup. Often mushroom broths are combined with other types of broths (for example, meat or chicken). Mushroom broth good on its own, but you can experiment a little and add it to a dish cream cheese, green peas and other products. For flavor and piquancy, you can add a missing clove of garlic and black peppercorns to the soup.

Mushroom broth can be made from fresh or dried mushrooms. Most affordable way- this is to use ordinary store-bought champignons, and they do not require long cooking. With forest mushrooms the task becomes somewhat more complicated, since such mushrooms must be processed very carefully. If dried mushrooms are used, they are pre-soaked for several hours, then simmered over low heat for about an hour.

Mushroom broth - preparing food and dishes

To prepare mushroom broth, you don’t need a lot of dishes: you need a 2-3 liter saucepan, a frying pan for sautéing vegetables, a cutting board with a knife, a colander and a bowl for soaking dried mushrooms. You will also need gauze to strain the broth from sediment.

Fresh mushrooms should be thoroughly washed and crushed. Forest mushrooms must first be sorted out from debris and spoiled “specimens”. If dried mushrooms are used, they are washed and soaked in water for several hours (at least three to four).

Mushroom broth recipes:

Recipe 1: Mushroom broth

If there is no opportunity or desire to collect forest mushrooms, but you still want aromatic mushroom broth, you can go to the store and buy ordinary champignons. These mushrooms are available all year round, so you can pamper your family with aromatic mushroom soup whenever you want. This mushroom broth recipe also uses carrots and onions along with mushrooms.

Required ingredients:

15-20 pcs. champignons (depending on the desired volume of soup);
Bulb;
Carrot;
Potatoes – 2 tubers;
Salt;
Black pepper.

Cooking method:

Rinse the mushrooms and cut into pieces. We don’t make it too small, since the champignons are boiled down during the cooking process. Peel the potatoes and cut them into small pieces. Pour the required amount of water into the pan and place it on the stove. Pour a spoon into the frying pan sunflower oil and add the champignons, fry over moderate heat, stirring constantly, for about five minutes. After the water boils, add the potatoes. After 20 minutes you can add mushrooms. Grate three carrots and chop the onion. Sauté the vegetables in oil (can be in the same frying pan where the mushrooms were cooked) for several minutes. Place vegetables in broth. Shortly before the end of cooking, add salt and pepper to the soup. We cook the broth until all the products are ready, first of all, we focus on potatoes, since mushrooms do not require long-term heat treatment. Let the mushroom broth sit for about 15 minutes and serve. You can add chopped herbs to the plate.

Recipe 2: Mushroom broth made from dried mushrooms

An easy way to make delicious mushroom broth from dried mushrooms. Those who make preparations will certainly like this recipe. Onions and carrots and parsley root are also used here. This broth can become the basis for a variety of first courses.

Required ingredients:

Dry mushrooms – 60 g;
Onions;
2 carrots;
Parsley root;
Salt.

Cooking method:

Rinse the mushrooms several times in water, then add two liters of water and leave for several hours. After the mushrooms have swollen, pour the soaking liquid into a separate container and strain, rinse the mushrooms themselves again. Pour strained water over the mushrooms and start cooking. Cut the onion into several parts, peel the carrots, rinse them and chop them coarsely. Cut the parsley root into 2-3 parts. Add the roots with vegetables after boiling. Cook the mushroom broth over low heat for 45-60 minutes. After the specified time has elapsed, it will be ready. It must be strained from all the products, then poured back into the pan. The resulting sediment must be drained. Select mushrooms from vegetables, rinse and chop. Throw them into the soup and boil a little more.

If the mushrooms were not soaked in advance, the soup should be cooked for at least three hours over low heat. Vegetables with roots can be placed in the broth an hour and a half after boiling.

Recipe 3: Mushroom broth with green peas

Another way to prepare mushroom broth, where the main “zest” lies in the presentation. Green peas are used for this purpose. His delicate taste goes well with any boiled mushrooms. A dish prepared in this way is satisfying and nutritious.

Required ingredients:

Champignons;
Peppercorns;
Salt;
Roots;
Butter;
Green peas.

Cooking method:

Rinse the mushrooms, cut them into four parts, and fill them with water. As soon as the water boils, reduce the heat and simmer for 15 minutes, then add the pepper, pieces of roots and the onion cut into pieces. Lightly add salt. Cook the broth until tender, then strain the spices, onions and roots and pour it back into the pan. Separate and cut the champignons in small pieces. Add butter, boil for three minutes and turn off the heat. Place mushrooms on plates green peas and pour in the broth.

Recipe 4: Mushroom broth with melted cheese

Despite the ease of preparation, this mushroom broth turns out very tasty, satisfying and nutritious. Processed cheese goes well with any mushrooms and gives the dish a delicate creamy taste. This recipe uses fresh mushrooms.

Required ingredients:

½ kg fresh champignons;
Processed cheese without flavoring additives– 300 g;
Onion – 1 pc.;
Carrot;
Garlic – two cloves.

Cooking method:

Peel the onion and chop it with a knife (or in a blender). Rinse and chop the mushrooms. We wash the carrots and three. Fry the onion for butter about 8-10 minutes, stirring frequently. Add carrots to it and fry for a few more minutes. Next, add the champignons to the vegetables, cover the frying pan with a lid and simmer the mixture over low heat for 17 minutes. Place the vegetable and mushroom mixture in a saucepan and add one and a half liters of water. After boiling, boil for 10 minutes, then throw processed cheese and garlic passed through a press (optional). Bring to a boil again and cook for 2-3 minutes until the cheese dissolves. Let the creamy mushroom broth sit and then serve.

Recipe 5: Mushroom broth with beans

It turns out that with just two ingredients you can prepare hearty first course a dish that is also very tasty. Onions are also added to the mushroom broth for taste and aroma.

Required ingredients:

160 g each of mushrooms and beans;
Tomato paste;
Salt;
Butter;
White bread.

Cooking method:

If dry mushrooms are used, they must be washed and soaked for 3-4 hours in water. Cook mushroom broth from the soaked mushrooms for about one hour, then strain it. Cut the mushrooms into small pieces. The beans should also be pre-soaked for several hours, then boiled until tender. Boiled beans Drain in a colander. Finely chop the onion and fry it in butter, then add it to it tomato paste and simmer for a few more minutes. Add onions, beans and chopped mushrooms to the soup. Cook the soup for 15-20 minutes, add salt to taste at the end of cooking. Cut the bread into small pieces and dry it in the oven. Serve mushroom broth with beans along with crispy croutons. If desired, you can also add chopped herbs to the plate.

— Champignons can be boiled immediately or pre-fried with onions or separately - with fried mushrooms the soup turns out much more flavorful;

— Mushrooms do not need a large amount of spices and seasonings, so it is recommended to limit yourself to salt, black pepper and garlic;

— Mushroom broth will become much more aromatic and richer if you add coarsely chopped roots and onions to it; the broth must be strained after cooking.

Surely everyone makes soups. They can be meat and vegetable, rich and dietary, dairy and puree. Also for preparing first courses and various sauces You can use mushroom broth.

To begin with, it’s worth saying that mushroom-based broth is not only very tasty, but also healthy. It's no secret that mushrooms contain large number squirrel. Some people even call them forest meat.

In addition, mushroom broth has low energy value. That is why it is often used to prepare delicious dietary dishes. There are several ways to prepare the base for the first course with mushrooms. Let's look at the most popular options.

Mushroom broth from champignons

To prepare this option liquid dish you will need a few mushrooms that you use most often, a pan of water, a head onions and carrots.

Rinse the vegetables thoroughly. WITH mushroom stems remove the caps and process them separately. If desired, you can first finely chop the mushrooms. In this case, the liquid will be more aromatic and rich. Cut the carrots into half rings, and leave the onion whole, after peeling it.

Place all ingredients in a saucepan with water and place the container on the stove. When the liquid boils, set aside 40-50 minutes and cook the vegetables for the indicated time. If necessary, add salt and spices to the products. During the cooking process, foam often forms. It must be removed so that the mushroom broth is as transparent as possible.

When the allotted time for cooking has passed, strain the resulting liquid and then use it for its intended purpose.

recipe with meat

There is a way to prepare a liquid mushroom base with the addition of pieces of meat. In this case, the dish will turn out rich and will have a slightly higher calorie content.

As you know, the most delicious liquid bases are obtained from porcini mushrooms. These are the ones that will be used in this recipe. You will also need one small chicken fillet and favorite spices.

Rinse the vegetables thoroughly under running water and cut into cubes. Place the product in a pan of water and leave for half an hour. At this time, process the chicken meat. Wash it and cut it into small pieces.

After the specified time has passed, put the pan on the fire. As soon as the liquid boils, add the meat to it and stir the ingredients. Add your favorite spices and cook the mushroom broth for half an hour after boiling. Try to skim off any foam that pops up and stir the food more often.

Dietary option for preparing mushroom base

For people who adhere to a certain diet, there is a way to prepare mushroom base that contains virtually no calories. You will need any mushrooms and an onion.

Rinse the food and place it in water. Place the container on the fire and cook for one hour. After this, drain the resulting liquid and fill with clean water. Place the onion, cut in half, into the pan and cook for another hour. After the specified time has passed, you can add necessary ingredients or start eating the dish directly.

Conclusion

Now you know several options for how to prepare mushroom broth. Try each of the proposed methods and choose the one you like best.

It is worth remembering that mushrooms can be stored long time frozen or dried. These products make no less tasty and healthy dishes. Vegetables practically do not lose their quality during storage.

Have fun cooking and eat right. Bon appetit!

In some families, mushroom broth is more in demand than meat broth. It turns out aromatic and tasty, while having negligible energy value. It can be used to cook soups, make sauces, and is used to prepare main courses. Some housewives add mushroom broth to meat or chicken to give them a seductive aroma. This dish is suitable for vegetarian nutrition and is indispensable during Lent. The ability to cook it is necessary for any housewife.

Cooking features

The technology for preparing mushroom broth is not very complicated. With proper skill, the process will take no more than an hour. However, without knowing some of the subtleties, tasty and healthy broth It is impossible to cook mushrooms.

Not all mushrooms are suitable for making broth. If they belong to the second category or are generally edible, they are not used for broth: they will transfer all the harmful substances to the broth, turning it into poison. The same applies to old (overgrown) mushrooms and forest gifts collected in environmentally unfavorable areas. They don’t cook boletus broth either, but only for the reason that it turns out brown and unappetizing.
You can cook mushroom broth not only from fresh or frozen mushrooms, but also from dried ones. The technology for cooking dishes from fresh and frozen products is approximately the same, but dried mushrooms need preliminary preparation. To restore their shape, they are soaked in cool water for at least an hour. After this, the mushrooms are thoroughly washed and only then used to prepare the broth.
The water in which the mushrooms were soaked should not be thrown out, but it must be strained well to prevent sand from getting into the broth. To do this, you can use gauze folded in several layers. After this, the aromatic liquid is diluted the right amount water and used to cook broth. This trick makes it more flavorful.
If you cook puree soup using broth, you can soak them not in water, but in milk. It is filtered and added to the dish for last stage preparations.
The cooking time for the broth depends on the type of mushrooms and the size of the pieces into which they are cut, usually it is 25–45 minutes. Champignons cook a little faster, wild mushrooms - a little longer.
The most healthy and flavorful broth is made from porcini mushrooms.
Mushroom broth can be light or dark. Light ones are usually made from fresh and young mushrooms, dark ones from mature and dried ones. The broth can be given a pleasant shade by using an unpeeled onion or onion peel.
When cooking mushroom broth, various roots and seasonings are used. Taste finished product depends largely on these ingredients. However, you should not add too many spices to the broth so that they do not compete with the mushrooms, trying to kill their seductive aroma.
If you pre-fry the mushrooms, the broth from them will be more aromatic and tasty. This is what they do if they plan to serve it as independent dish.

If you are serving broth instead of soup, it wouldn’t hurt to serve it with croutons and add fresh herbs, after finely chopping them with a knife.

A simple recipe for fresh mushroom broth

fresh mushrooms – 0.5–1 kg (0.5 kg of white mushrooms is enough, more champignons are needed);
water – 2 l;
onions – 100 g;
cloves – 2 pcs.;
bay leaf – 1 pc.;
allspice peas – 5 pcs.;
salt - to taste.

Cooking method:

Wash the mushrooms and cut them into large pieces.
Peel the onion, cut it into 4 parts, and add to the mushrooms.
Fill with water and put on fire.
After the water boils, remove the foam that appears on the surface and reduce the intensity of the flame.
Cover the pan with a lid, but leave a gap for steam to escape. Cook for 20–30 minutes.
Add salt and spices. Cook for another 5 minutes and remove from heat.
Remove the onions and mushrooms. Onions will no longer be needed, and mushrooms can be used to prepare other dishes. If you plan to cook soup with mushroom broth, you can add them to it.
Strain the broth.

Mushroom broth this recipe easy to prepare. It will be a good basis for any dish in which it is recommended to include this product. However, if you want to serve the broth as an independent dish, it doesn’t hurt to complicate the recipe.

Delicious porcini mushroom broth

porcini mushrooms – 1 kg;
water – 2.5 l;
onions – 0.25 kg;
carrots – 100 g;
celery root – 50 g;
parsley root – 30 g;
vegetable oil - as much as needed;
salt, spices - to taste.

Cooking method:

Clean and wash the mushrooms. Set aside a few pieces (about 0.2–0.25 kg), place the rest in a saucepan, add 2 liters of water and place on the stove.
Wash the onions, remove the husks from them, and place them in a separate pan. Place a whole small onion there. Fill with remaining water. Put it on fire. Cook for 5-10 minutes after boiling. Strain.
Wash and peel the carrots, parsley and celery roots, cut them small cubes or mugs.
Cut the remaining onion into large rings.
Fry onions, carrots and roots in vegetable oil for 5-7 minutes, pour in a decoction of onion peels, simmer for the same amount.
Cut into medium-sized pieces and fry the mushrooms in a separate frying pan until half cooked.
When the water in the pan where the mushrooms are cooked boils, skim off the foam. Reduce heat and simmer for 15–20 minutes.
Add the fried mushrooms and cook for another 10–15 minutes.
Add the contents of the second pan. Add some salt and spices. Cook for the same amount of time.

Strain the broth, pour into plates and serve. Add fresh herbs to each plate. You can also add the mushrooms from which the broth was made, unless you plan to use them to prepare another dish.

Dried mushroom broth

dried mushrooms – 80–100 g;
water – 2 l;
onions – 100 g;
carrots – 100 g;
salt, spices - to taste.

Cooking method:

Cover the mushrooms with cool water and leave for 2 hours.
Drain the liquid and strain through cheesecloth. Dilute with water to make a total of 2 liters.
Rinse the mushrooms thoroughly under running water, place in a saucepan, and cover with the prepared liquid.
Wash and peel the vegetables, place them whole in the pan with the mushrooms.
Cook, skimming off the foam, for 40 minutes after the water boils. 10–15 minutes before readiness, add salt to the broth and add spices.
Drain the mushrooms and vegetables in a colander. Strain the broth to rid it of spices, otherwise it will acquire a bitter taste.

This recipe for making dried mushroom broth is considered a classic.

Mushroom broth is tasty on its own, but is more often used for cooking mushroom soups, sauces and dishes from vegetables, meat, poultry. It can be cooked from fresh or dried mushrooms. There are several recipes for this dish; the technology for preparing them is not exactly the same, but the basic principles of cooking mushroom broth remain common.

How delicious it becomes fried potatoes, if you add mushrooms to it. And white broth - there is little else that can compare with it in terms of smell and flavor. Everything tastes better with mushrooms! And what is very important is useful source vitamins, proteins and microelements, which are so lacking in winter.
In order not to deprive yourself of the delights of meat baked with mushrooms, New Year, or delicious julienne with champignons, let's learn how to freeze them correctly! Frozen mushrooms can last a year in your freezer - this is more than enough to wait until the next season and go hunting for forest “gold” with baskets.

Preparation and freezing

After you have harvested porcini mushrooms, aspen mushrooms, chanterelles, boletus mushrooms, honey mushrooms, and so on, you have to sort them out. Wormy and spoiled specimens cannot be frozen. Such a mushroom is already spoiled ahead of time and putrefactive processes, along with the spread of microbes, can also affect nearby brethren. In addition, mushrooms that have not passed the kitchen selection are not suitable for cooking after defrosting.

So feel free to put aside spoiled options - we definitely won’t freeze them. By the way, you can freeze any and all varieties of mushrooms suitable for human consumption.

In general, the process of harvesting “forest meat” is similar to the similar preparation of fruits and berries. They are frozen whole, after simple preliminary processing. It should be washed carefully and well, ridding the heads of the legs of sand and other wood debris. Change the water several times - it should remain clean.

Next, spread the mushrooms in one layer on a baking sheet and leave it in the freezer for a day. Afterwards, you should quickly move them into bags so that they take up less space and leave them in the freezer. You can freeze immediately in bags or containers, but make sure that the soft heads and legs do not become deformed when folded and compacted. Be sure to indicate the freezing time and variety on the package.

In general, the checklist for freezing mushrooms for the winter looks like this:

Sort through: get rid of the wormy, rotten, unfamiliar.
Fold by variety.
Wash.
Divide into bags.
Freeze.

If you hate the thought of not giving mushrooms heat treatment– cook them for no more than 5 minutes in salted boiling water. Drain all the water, place on a dish or baking sheet, allowing it to cool and dry. And after that you can already freeze it.

Rolling mushroom broth

Yes, no matter how strange it may sound, this method has found its connoisseurs. For those who cannot imagine their week without mushroom soup, those who want to pamper their family with it all year round - there is a practical option.

1. Boil mushroom broth. Yes, more.

2. Prepare several containers of the same shape and size, line them inside with bags.

3. Pour the pre-cooled broth into the containers along with the mushroom pieces.

4. Place the container in the freezer until completely frozen.

5. Remove the bag from the container and place the formed broth in the freezer. In this form, they will take up less space and will be convenient to fold.

Then all you have to do is defrost the broth, add vegetables, spices, meat and the dish is ready.

Using frozen mushrooms

They can be stored for no more than a year in the freezer. Re-freezing this product does not tolerate it, so if blackouts are expected, make sure that the mushrooms remain at a temperature no higher than -18 degrees.

For bacteria, harmful microorganisms and irreversible decay processes, thawed mushrooms are a beneficial environment. Therefore, they must be cooked after defrosting. They retain all their favorite qualities: smell, taste, texture. So don't worry that the broth will have any off-flavor.

Speaking of which, make sure that the mushrooms in the freezer are tightly packed and away from meat and other sources of odor. This “forest sponge” absorbs any aromas very successfully. So try to protect them from such prospects.

Otherwise, give the mushrooms half an hour to defrost and start preparing the dish with their participation as usual.

When freezing broths, make sure that containers and bags are labeled. Since in the form of ice you can’t tell which varieties are in the tray waiting to be eaten.

Containers and bags with forest products try to fill as much as possible without leaving any air. Squeeze the bags well, leaving no chance for air.

That's all: now you know how to freeze porcini mushrooms for the winter and all your favorite varieties that can decorate your table and pamper your family all seasons! You can read about how to prepare broth from mushrooms, including frozen ones, here.

Heat-treated, boiled or boiled, as well as fried fruit bodies can be stored much longer than fresh ones. Boiled mushrooms are very easy to prepare:

clean thoroughly and rinse under running water cold water;
cut large specimens into several parts;
blanch in boiling water for a couple of minutes;
drain the broth and cool in cold clean water;
dry, then pack into clean and dry containers for freezing;
freeze in the freezer at temperature conditions at −18°C.

Subject to such conditions of preparation and storage, fungi perfectly retain their properties. appearance, and all food and taste qualities for several months. You can also freeze mushrooms that have been boiled for 20 minutes or until cooked. In this case, the shelf life in the freezer is about six months. Fried and stewed fruit bodies can be stored under freezer in the refrigerator for no longer than three months.

Winter storage of fresh mushrooms

At primary processing fresh fruiting bodies should be cleared of forest debris, stems trimmed and all damaged areas carefully removed. You can soak milkweeds in salt water until the morning, then change the water and soak the mushrooms for another day. Some species of milkweed are left to soak in water for a week, changing the water regularly. When cleaning, it is recommended to use knives made from stainless steel. It is recommended to process the collected mushrooms as quickly as possible.

The most common options for processing for winter storage:

drying;
pickling;
preparation of mushroom extracts;
canning by pickling;
sterilization in glass jars;
freezing

Mushrooms quite rightly belong to food products vegetable origin, and the special composition of mushroom pulp based on protein compounds causes rapid spoilage due to the influence of various enzymes and microorganisms. Boiled and fried mushrooms Can be stored in a household refrigerator until tomorrow. Dried ones are best stored.

How to freeze mushrooms for the winter (video)

Proper drying

High-quality dried mushrooms are a great way to enrich your diet with tasty and nutritious meals outside mushroom season. This most accessible and simple processing method is perfect for harvesting and long-term storage the following types:

Porcini mushrooms or boletus;
boletus;
Redhead;
Oil can of any kind;
Moss fly of any kind;
Kozlyak;
White truffle;
Morel cap;
Morel;
The tinder fungus is branched;
Variegated tinder fungus;
Ram mushroom;
Any honey fungus edible type;
Variegated umbrella mushroom;
Champignon;
Chanterelles;
Deer mushroom.

Any type of edible milkweed should not be dried, due to the presence of a characteristic bitter juice in the pulp. Only sufficiently strong and completely worm-free fruiting bodies should be dried, which must first be thoroughly cleaned of forest debris and wiped with a damp cloth.

The product can be dried in the sun, as well as in an oven or special dryers. In this case, the product is subjected to preliminary drying at a temperature of 40-50°C for a couple of hours, after which the main drying is carried out at a temperature of 60-70°C until ready. Dried mushrooms have a very high level of hygroscopicity, as a result of which they are stored in closed glass containers at a temperature of 8-10°C, which will prevent the formation of mold.

Preparation of mushroom extracts and powders

Properly dried product is an excellent raw material for preparing a very aromatic mushroom powder. As a rule, mushroom powders are prepared from porcini mushrooms, boletus, umbrellas, morels, saffron milk caps, chanterelles, truffles, as well as boletus and red cap mushrooms. Mushroom powder, prepared from several types of mushrooms with a moisture content not exceeding twelve percent, has a particularly pronounced aroma. You can grind dried raw materials either in mortars or in special pepper mills or coffee grinders. Store ready-made mushroom powder in the same way as dry mushrooms.

Mushroom extracts are best obtained from species that have a very distinct aroma, including honey mushrooms, oyster mushrooms, saffron caps, boletus and boletus mushrooms, as well as white mushrooms. Fruiting bodies must be subjected to pre-treatment in the form of cleaning and washing, then grind in a meat grinder and boil for low heat. It is best to use an enamel pan for boiling. The resulting mushroom juice should be filtered, the mushroom mass should be boiled with a small amount of water again and also strained. All the resulting mushroom juice must be salted at the rate of 10 g per 500 ml and cooked until thick. The extract should be poured into well-sterilized containers and removed for storage on the same day. cool place.

Features of canning

Salted mushrooms– incredibly tasty and very nutritious product. Pickling is one of the most ancient and common methods of preserving edible varieties. The product is stored in a cool, dry but well-ventilated place. Very in a good way It is also possible to store finished mushroom products in the refrigerator at temperatures of 2-4°C. It is necessary to check mushrooms quite regularly for signs of spoilage. If mold appears, it is recommended to digest the product by hot salting. You can also marinate salted mushrooms or process it into mushroom caviar.

Jars with blanks must also be stored in a cool room or in the refrigerator at temperatures no higher than 8-10°C. As a rule, the pickling process takes no more than one and a half months, after which the product can be eaten. But pickled mushrooms They cannot be stored for a long time and are used for food within a week after the end of the ripening process.

Every day spent on a hike reduces the quality characteristics of the collected mushrooms, so it is not recommended to store fruiting bodies until the next day, but needs to be processed as quickly as possible:

removing the legs is very advisable, since this part is the most difficult to dry in camping conditions;
the caps must be cleared of soil and forest debris, after which the damaged areas must be removed with a knife and the mushrooms must be washed;
relatively finely chopped clean mushroom caps needs to be laid out in a well-ventilated and sunny area.

How to preserve mushrooms for the winter (video)

You can also string the mushrooms onto a strong thread and hang them over the coals of a smoldering fire. Another method of camp drying is also allowed, in which you need to surround the fire with large stones and after it burns out, arrange the mushrooms strung on relatively thin branches. The dried product should be wrapped in any breathable fabric. After returning from a hike, mushrooms should be placed in tightly sealed containers.