How to freeze wild mushrooms for the winter

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Autumn is generous with forest mushrooms, and experienced housewives actively stock up. If the cans run out, but there are still mushrooms, you can dry or freeze them. However, drying takes more time, so we offer the second option. This way, you will have mushrooms on your table all year round, as if they were fresh from the forest.

Details

Mushroom growers advise adhering to the key principle: if you have even the slightest doubt, do not take the mushroom home. Even if the mushroom seems edible and your neighbor, godmother, or aunt has collected it, but you have never picked one like it before, you should not test your luck and fate. The price of such experiments is high and sometimes worth your life.

If you are confident in your mushroom basket, we offer a method of compact freezing. To do this, sort the mushrooms: arrange them by type. Sort through to freeze only selected mushrooms, without damage, rot, or worms.

You should not wash the mushrooms. Instead, it is better to wipe the caps with a wet towel and lightly clean the legs with a knife so that there is no soil or traces of the forest: leaves, needles, bark, etc.

Put the mushrooms on a board in a single layer and send them to the freezer, freeze them, and only then pack them in bags. If there are vacuum bags, use them. It is desirable that there is a minimum of air.

Whole frozen mushrooms still have space next to each other. If there is not enough space, then cook the mushrooms first, fry them with onions and you will have a ready-made frozen dish for any recipe that requires mushrooms. Delicious with potatoes, in pizza or in a first course. In this case, the mushrooms will be ready immediately and you can add them without first defrosting.

Sign the frozen mushrooms, indicating the type of mushrooms and the date of packaging. Frozen mushrooms are best used within 6 months.