How to cook frozen mushrooms

Every year, enterprising housewives harvest a huge amount of forest gifts. And when the cold weather sets in, many are interested in how to cook frozen mushrooms in the home kitchen. In addition, I want to preserve the unsurpassed taste and aroma of the original product. There are many interesting dishes with mushrooms that can be prepared both for everyday meals and for holidays. Experienced chefs kindly offer accessible recipes. Let's try to understand them and apply them in practice.

As you know, natural forest products do not lose their properties when frozen.
And during heat treatment, they smell delicious and have a natural texture. In addition, they are well absorbed by the body. To preserve all these parameters, you need to properly freeze forest products. A few simple steps are required:

wash the mushrooms thoroughly in plenty of water;
discard in a colander to drain excess liquid;
lay out the product on the kitchen counter;
dried mushrooms are cut into thin slices;
carefully place on a flat plate;
sent to the freezer.

Ready mushrooms are placed in plastic bags or plastic trays. Store at -18°C. Before use, remove the product from the cold. Allow it to defrost naturally. Drain off excess water. Dry it slightly, and then begin to create delicious dishes from frozen mushrooms for your household.

In some cases, the mushrooms are thoroughly boiled before freezing. Thanks to this, cooking takes much less time.

Benefits and harms

The porcini mushroom does not have any special differences in nutritional value when compared with other species. In addition to the very unusual and pleasant taste, beneficial properties include stimulation of digestion and improvement of the gastrointestinal tract.

This product contains protein in relatively large quantities. Due to the fact that it takes a lot of time to digest porcini mushrooms, in terms of this indicator it can be compared with meat. Although the calorie content is not at all high, it is only thirty kcal.

Very often, many people are afraid to eat mushrooms, not just porcini mushrooms, but any kind. This makes sense, because all representatives of this family can absorb toxic substances and heavy metals. In this regard, you should avoid collecting in contaminated areas, especially if there are factories or industrial enterprises nearby.

It is better not to give any type of mushroom to children under three years of age, since the children's pancreas cannot yet produce the necessary enzymes that will facilitate digestion.

Appetizing fried boletus mushrooms in sour cream

Porcini mushrooms are a wonderful alternative to chicken meat. Many housewives prepare the product in the summer. This allows you to surprise your family with delicious food during the winter. However, not everyone knows how to cook frozen mushrooms in the simplest way? It’s not for nothing that they say that everything ingenious should be simple. Consider a popular recipe.

It contains a set of products:

frozen boletus;
vegetable oil;
white onions;
sour cream;
salt;
spices.

Thawed pieces are thoroughly washed with water. Drain in a colander. When the liquid has gone, place it on a kitchen towel to dry a little. Now we’ll find out how to cook frozen mushrooms in the easiest way.

Pour vegetable oil into a deep frying pan and place on fire. Lay out pieces of porcini mushrooms and fry at maximum temperature for about 10-15 minutes. When the liquid has completely evaporated, add chopped onion. Mix well with a spatula and simmer until a brown crust appears on the mushrooms and onions.

The product is filled with sour cream. Season with spices and salt. Bring to an active boil, then reduce the heat. Cover the pan with a tight lid and simmer for about 15 minutes.

Mushrooms in sauce are served as a delicious gravy for any porridge or potatoes. Preferably hot.

Combination of porcini mushrooms in cooking

Porcini mushrooms can be prepared as a main dish and served along with a vegetable salad. Most often they are combined with potatoes, but with fish or meat they can put a strong strain on digestion.

Boletus mushrooms will be tasty both when fried and when they are stewed, it is best to use only the caps. Frying should not be done in butter, as it contains water; lard or vegetable oil should be used.

And when stewing, you should add a small amount of water and fry them a little beforehand. Preparation should be carried out in the container in which it will later be served.

Most often, sauces or soups are prepared from mushrooms, and this is not strange, because they produce a very rich and, importantly, clear broth. This delicious mushroom sauce can be served with rice, vegetables or pasta.

Of course, it is better to use fresh mushrooms, but this may not be possible, so they are replaced with frozen or dried ones.

In the frozen version, you can start cooking them right away. But if the decision was made to defrost, then the resulting water must be removed and then rinsed well.

Fragrant mushroom soup in the cold season

Experienced cooks rarely have the question of what to cook from frozen wild mushrooms when it’s cold outside. On such days, a hot dish with an appetizing aroma is the best solution.

For the treat you will need:

mushrooms;
potato tubers;
carrot;
onion;
butter;
parsley;
sour cream for dressing;
salt;
seasonings

Wild mushrooms are thawed at room temperature. Rinse in a large bowl several times. Drain in a colander, dry and cut into pieces.

Peeled potatoes are cut into small cubes. Grate carrots. Finely chop the onion.

Place a piece of butter in a multicooker bowl or a double-bottom pan. When it melts, add the onion one by one, and then the grated carrots. Stirring occasionally, fry until color changes. Wild mushrooms are added to the mixture. The products are simmered for about 15 minutes until excess moisture disappears.

Water is poured into the pan. Bring to a vigorous boil. Throw potatoes into the broth. Salted. Cook over low heat for about 30 minutes. At the end, season with your favorite spices. When serving, add sour cream to the soup and sprinkle with chopped herbs.

To make the mushroom soup more filling, you can include chicken or pork in the recipe.

Sauces

The sauce will allow your dish to acquire an unforgettable taste and will stimulate the appetite with its attractive appearance.

Option 1.

The simplest mushroom sauce made from porcini mushrooms will be much more aromatic than from other wild mushrooms.

To prepare the sauce you need:

Frozen porcini mushrooms 400 gr.
Cream 250-300 gr.
1 onion.
Wheat flour 1 tbsp. l.
Ghee 20 gr.
Salt pepper.

Let's start cooking with mushrooms; they need to be boiled. Then chop and fry with onions and flour with added oil, fry for 5-10 minutes. Add cream, making sure it is warm. Salt, pepper and reduce heat to low heat, simmer until thickened. The cooled sauce can be served either with the dish or separately. This mushroom sauce goes well with meat dishes.

Option 2.

Mushroom sauce based on steamed fish broth.

For the sauce you will need:

Fish broth 400 gr.
Porcini mushrooms 150 gr.
Butter 40 gr.
Lemon acid.

Add mushrooms, cut into small cubes, into the broth that remains from boiling or steaming the fish. Cook until done, then add salt to taste, oil and citric acid and simmer for another 5 minutes. This sauce will be a great addition to any fish.

Option 3.

Mushrooms in tomato sauce.

For the sauce you will need:

Porcini mushrooms 200 gr.
Tomato juice 250 gr.
Carrot 1 pc.
Onion 1 pc.
Garlic 3 cloves.
Spices to taste.

First, let's prepare everything. Finely chop the onion, grate the carrots, chop the mushrooms. Sauté the onions and carrots lightly in oil. Then add mushrooms, tomato juice, finely chopped garlic, spices and 200 grams of water, salt to taste. Simmer over low heat until the volume is reduced by half. Make a homogeneous mass using a blender. This sauce is served with pasta.

Sauce

An original pie for a sweet drink

Let's get acquainted with an unusual recipe for preparing frozen mushrooms, which, of course, will appeal to the older generation, modern youth, and young children.

The treat contains simple ingredients:

wheat flour for dough;
granulated sugar;
butter;
dry yeast;
warm milk for kneading;
White cabbage;
sweet carrots;
onion;
defrosted mushrooms;
spices;
salt;
tomato paste for color;
vegetable oil.

Dry yeast is added to sifted wheat flour. Salt and granulated sugar are dissolved in warm milk. The butter is heated in a water bath. A dense but soft dough is kneaded from the prepared products. It is placed in a deep container. Cover with a kitchen towel. Place in a warm place to rise.

Mushrooms are defrosted in a natural way. Finely chop the onion and cabbage. Grate the carrots using a grater with large holes.

Pour vegetable oil into a frying pan and fry the onions first, then the carrots. Add a teaspoon of tomato paste. Stir. Mushrooms are placed in the so-called sauce. Simmer over moderate heat until the liquid has completely evaporated. Next, the products are combined with cabbage.

Many people prefer to fry the cabbage in another pan and then combine the ingredients.

The dough is divided into two parts. Sprinkle the countertop with flour and roll out the sheet. It is then placed on a baking sheet covered with parchment paper. Small sides are made from the edges, which will be useful later.

Place the filling on the dough. Using a spatula, level over the entire plane of the sheet. Cover the top with the remaining rolled out portion of the dough. Connect the edges to form a whole pie. Brush with beaten egg yolk and place in the oven for 45 minutes.

When the baked goods have cooled, cut into portions. Serve with tea or coffee with milk.

Selection and preparation of ingredients

Any edible mushrooms are suitable for freezing. Before preparing them, you need to familiarize yourself with some rules:

Mushrooms must be fresh. Before freezing, you should clear them of the soil. You can also wash them, but do not soak them in water as they can absorb a lot of water.
It is optimal to freeze the fruits whole. To do this, they are laid out on a horizontal surface and sent to the freezer for several hours, after which they are poured into a zip-lock bag. The stronger and more elastic the structure of the product, the more aesthetically pleasing it will look after defrosting.

Important!
To defrost the fruits, they must be transferred to the refrigerator. Such a gradual decrease in temperature will help preserve the appearance and beneficial properties of the product.

Grilled champignons – also mushrooms, herbs, butter and garlic

During barbecue season, we recommend cooking mushrooms over the fire. Large champignons are best suited for this. They are prepared simply and quickly, and as a result they can become an independent dish or a good pair with meat. See the recipe here .

Grilled champignons

Grilling is, of course, good, but what if the marinated mushrooms quickly run out? And there won’t be anything left with mushrooms for the day after tomorrow? And where do you put the stems from the hats? Prepare dumplings with champignons. They can be easily frozen.

Soup with funchose

Soup with funchose and mushrooms is prepared quickly, but it turns out nourishing and tasty, depending on your preferences, the thickness of the soup can be...

Ingredients

Water - 2 l
Frozen forest mushrooms – 100 g
Potatoes - 2 pcs.
White onion - 1 pc.
Refined sunflower oil - 4 tbsp. l.
Carrots - 1 pc.
Ground black pepper - 5 g
Fresh parsley - 1 bunch
Salt - 5 g
Soy sauce - 2 tbsp. l.
Funchoza (glass noodles) – 50 g

Second courses

A very tasty second course is mushrooms in batter. To do this you will need frozen mushrooms, eggs, milk, breadcrumbs, flour, salt, vegetable oil. To prepare this dish, you need to take halves of frozen mushrooms. Mushrooms must be placed in a large container, salted and mixed. Next, you need to prepare the batter by mixing the eggs with milk and salt. Mushrooms must be dipped in batter, then in breadcrumbs and fried in a well-heated frying pan in sunflower oil. The dish is ready. It can be eaten either alone or with some side dish.

Mushrooms in Smolensk style are a very tasty dish. To prepare them you will need frozen champignons, flour, butter, meat broth, onions, bay leaves, sour cream, cardamom seeds, salt, parsley and ground red pepper. First you need to rinse and dry. After this, they need to be rolled in flour and placed in a deep frying pan with a lid. The mushrooms should be simmered over medium heat until they release their juice. After this, you need to drain the juice and add butter, separately fried onions, red pepper, bay leaf, cardamom, black peppercorns, parsley, and salt. You also need to add sour cream and broth to the dish. It is necessary to stew the mushrooms until they are completely cooked. They should be served hot, garnished with herbs.

Frozen mushrooms will help decorate not only festive, but also everyday food. With their help you can quickly and easily prepare mushroom cutlets. For this dish you will need frozen mushrooms, cream, eggs, butter, salted sprats, onions, a dry white bun, nutmeg, ground black pepper and salt. Initially, you need to defrost, rinse and finely chop the mushrooms. To them you need to add finely chopped onions baked in a dry frying pan or in the oven. We also add chopped salted sprat and grated dry bun. Mix all this well, add salt and pepper and make it from the resulting minced meat, which is fried in sunflower oil. This dish is perfect with any side dish.

Frozen mushrooms do not lose their properties. Therefore, they can be safely used in many dishes.

You can learn the recipe for fricassee with mushrooms from the video:

I am an avid mushroom picker. After the season, I not only have a lot of preparations, such as solyanka, pickled mushrooms, but also a whole section of simply frozen mushrooms. All winter and spring we enjoy fried, steamed and any mushrooms, all kinds of muffins and pies. Today I’ll tell you about my favorite cupcake, which I make quite often.

First, I’ll tell you in what form I freeze mushrooms. I don’t like to freeze them fresh, since it is not advisable to wash them before freezing, which means that each mushroom must be carefully and very thoroughly wiped with a cloth to remove sand, moss and all sorts of other things. For me, the most convenient thing is to freeze already half-cooked mushrooms.

Peel, rinse thoroughly, cut as needed and cook a little, about 10 minutes. Next, I drain the water and place the cooled mushrooms in portions into bags (I’m counting on a small pan of soup or a frying pan). Remove the air from the bag, shape the portion into a flat shape and tie. This is how I put a stack of portions in the freezer - sort of flat mushroom pancakes. Then I take it out, defrost it and cook almost any dish. For example, today it’s a cupcake!

As you already understood, wild mushrooms. I have there Polish boletuses, caps, chanterelles, strong boletus and white ones. All large, watery mushrooms (for example boletus mushrooms) go into the hodgepodge. Well, I freeze large white ones separately and use them later, for example, as a sauce for meat - it turns out very flavorful!

Total cooking time – 1 hour 0 minute Active cooking time – 0 hours 20 minutes Cost – average cost Calories per 100 g – 219 kcal Number of servings – 5 servings

Champignons with pork and vegetables

Cooking time: 35 minutes

Number of servings: 5

Energy value

calorie content – 239.6 kcal;
proteins – 6.7 g;
fats – 23 g;
carbohydrates – 1.4 g.

Ingredients

mushrooms (frozen champignons) – 300 g;
meat (pork) – 400 g;
tomatoes – 100 g;
bell pepper – 100 g;
cream (20%) – 150 ml;
salt, ground black pepper - to taste;
olive oil – 100 ml.

Step-by-step preparation

Cut the pre-thawed pork into small cubes.
In a preheated frying pan with 50 ml of olive oil added, fry the meat for about 15 minutes. Salt and sprinkle with ground pepper.
Separately, cut the tomatoes into medium-sized cubes and the sweet peppers into thin strips. Thawed champignons should be in the form of large slices.
After the pieces of pork have become slightly golden, drain the fat into a separate saucepan and add the remaining oil to the meat along with the prepared vegetables and mushrooms. Continue frying for 5-7 minutes, stirring constantly.
Transfer the mixture to a saucepan with fat, pour in cream. Make sure that the liquid is at least 2/3 of the volume of the products. If it is not enough, add a little water. Simmer the dish covered for 15-20 minutes until cooked.
Serve while the food is hot. You can sprinkle each serving with fresh herbs. The combination with boiled or fried potatoes and other side dishes from cereals will be very good.

Champignons in batter

If guests are expected in the house, the hostess, as a rule, strives to amaze them with her culinary art.
What to cook from frozen mushrooms for such an occasion? Here it is worth choosing a more original recipe. Alternatively, mushrooms can be fried in batter. For this you will need the following products: 0.5 kilograms of champignons, a glass of whole milk, 2 eggs, 60 grams of flour, salt, ½ cup of breadcrumbs and vegetable oil. The dish is prepared very quickly:

The first thing you need to do is wash the mushrooms and then cut each of them in half with a sharp knife.
Place the resulting pieces in a deep bowl, sprinkle with salt, mix well and set aside for a while.
Now we need to make the batter. To do this, first beat the eggs with milk, adding a little salt. Continuing to stir, add flour in small portions. The composition is ready.
Place the crackers on a separate clean plate.
Heat the oil in a frying pan high.
First dip the mushroom pieces in batter, then roll them in breadcrumbs and fry them in hot fat.

The readiness of the products will be indicated by a characteristic golden brown crust.

Description and characteristics

This representative of the mushroom world is of great value and has a rich taste. They can be recognized by their stem and cap. They are found in the forest from June until October. It is worth noting that the porcini mushroom has approximately 15 relatives.

The hat has a diameter of 8-9 cm, but there are some that reach 27-30 cm. The color can be different: from beige to brown. The leg is 15 cm long, sometimes more. The pulp itself is dense and has a pleasant aroma.

Porcini mushrooms are considered valuable, and a wide variety of dishes can be prepared from them: soups, main dishes, pates, salads, appetizers and sauces. At the same time, they can be prepared for future use: pickled, dried, canned, and even frozen.