How to freeze fresh champignons

Frozen mushrooms can help out in any situation! To make such a blank is easier than ever. A lot of time and effort is not required, but it pleases for a long time. Frozen champignons retain their shape, taste and aroma. Soups, roasts, casseroles, pizzas, salads are used for a variety of dishes. It tastes better with them!

OlgaHiiri

Recipe author

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Composition / ingredients

Servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 80 % 4 g

Fats 20 % 1 g

Carbohydrates 0 % 0 g

24 kcal

GI: 0 / 0 / 0

Step-by-step cooking

Cooking time: 20 min

Step 1:
How to choose mushrooms? Buy fresh mushrooms of medium size, snow-white color without spots, damage, rot smell, they should not be slippery to the touch. Thoroughly rinse the mushrooms from the ground and sand under a stream of warm or cold water. Cut out the damaged places, if there are any. Miniature mushrooms up to 2 cm in size do not need to be cleaned at all, it is enough to rinse them well. Larger champignons are recommended to be cleaned from films.
Step 2:
Put the mushrooms on a kitchen towel. Leave on for 20-30 minutes so that all moisture is absorbed into the fabric. It is important to dry the mushrooms well, otherwise the water will expand during freezing and damage the shape of the mushrooms, as well as they will taste watery.
Step 3:
Next, chop the mushrooms, depending on what dishes you plan and like to cook. I usually cut mushrooms into quarters and add them to pasta or meat dishes.
Step 4:
You can also cut mushrooms into slices. They are good to add to soups. Pre-defrosting, in this case, is not required. If you like to make pies with mushrooms, then you can chop the mushrooms finely. Champignons of small size can be frozen whole. They will look beautiful in casseroles, pizzas and festive dishes.
Step 5:
Arrange the chopped mushrooms in plastic bags. Be sure to release excess air and seal it tightly. If the bags are without a zipper, just tie them tightly. Place it in the freezer. Turn on the quick freeze function for 1-2 hours. If there is no such mode, you will have to freeze for longer (about 3 hours). You can pre-freeze the mushrooms on a tray (laid out in one layer), and then put them in a bag and put them in the freezer.

You can put all the mushrooms in a bag or a tightly closed plastic container and freeze. As necessary, take out and pour out the necessary amount for the preparation of a particular dish. But keep in mind that it is impossible to re-freeze mushrooms, so it is better to get out of the freezer exactly the amount of mushrooms that will be cooked immediately. It will be more convenient to put the mushrooms in different packages in small portions, so that there is enough for one dish and so freeze. I recommend that you sign the labels, where to indicate what is frozen and when (write with a pencil, because the ink from the pen may leak). So you can easily find what you need in a full freezer.

Frozen mushrooms can be stored for no more than 12 months at a temperature of minus 18 degrees.