Frozen mushrooms today can be bought on the market and in the store. But the home freeze is still relevant. People prefer to harvest mushrooms themselves for the winter, as this is not a very simple product and no one can give a guarantee that you buy quality goods in the store. That is why we decided to talk about freezing porcini mushrooms for the winter and propose several popular recipes.
How to prepare mushrooms for freezing
Purchased in the store or self-harvested white mushrooms (boletus) must be sorted out, removing spoiled and wormy ones, cut off the edges of the legs, clean and carefully wipe with a brush or sponge for washing dishes.
Important! Do not wash the boletus before freezing.
If the product is heavily soiled, it can be lightly rinsed under running water, but do not soak in any way. The fact is that a cap with a porous surface absorbs moisture quickly, and excess liquid is not needed during freezing. 
It is also important to observe the following rules:
- Mushrooms should be fresh, strong and young.
- If the mushroom has greenish-yellow pores, it is better to cut them. After defrosting, they will limp and ruin the dish.
- If the worminess from the legs turned into a cap, such a mushroom should be discarded.
Be careful when collecting mushrooms: edible boletus can be confused with false!
Ways of freezing
There are several ways to freeze porcini mushrooms for the winter, and each of them has its advantages. The quickest way is to freeze the boletus raw. But recipes of freezing in boiled and even stews are also popular. And which of the most practical options, you can decide after you try each one yourself.
Did you know? In the boletus, the cap below has a yellow or green tint, and in a false mushroom - dirty. In addition, if the color of the legs remains white - a sign that it is a boletus. In false mushrooms, scrapping instantly turns pink.
Raw
It - the easiest and fastest way to prepare borovik for the winter. To do this, select non-old, small-sized mushrooms, cleaned, washed and dried, so that they do not stick together later. 
Prepared mushrooms are spread out on a tray, tray or flat plate (the layer should not be thick) and put in a freezer for several hours. Then the mushrooms are taken out and laid out in portions (to be enough only for one time) in bags or containers.
An ordinary bag is more convenient because it can take any shape and excess air can be easily removed from it. If storage will be in containers, it is better to fill them completely so that there is no air left.
If the freezer does not differ in large size or there is not enough space in it, mushrooms can be pre-cut into pieces.
Important! Parts should not be thin. The best thickness for freezing is 5-7 mm.
Boiled
Many people prefer to keep boiled boletus frozen, because boiled mushrooms take up little space in the freezer. But not everyone knows how to cook porcini mushrooms for freezing. It turns out that it is not difficult.
As with the raw product version, before harvesting, the mushrooms are cleaned, washed and cut. After that, they are slightly boiled, putting 5 minutes in boiling unsalted (can be - salted) water. 
After boiling, the mushrooms are dropped into a colander or strainer so that the water is gone. Then laid out in bags or plastic containers and sent to the freezer.
The broth obtained in the process of preparing to freeze, not poured, and boil until thick. It is then cooled, poured into plastic containers or ice containers and also frozen. Then this decoction can be used to make sauces or soups.
It is advisable to keep the boletus in a separate compartment, away from meat and fish.
Important! Since mushrooms can absorb both beneficial and toxic substances, boiling is more beneficial. - all harmful components pass into the water.
Fried
There is another way to freeze porcini mushrooms without cooking. It differs from the previous ones only in that the product will need to be fried.
It is not difficult to make it: mushrooms on vegetable oil roasted until the moment when they will not leave moisture, and the mushroom itself will be colored with a beautiful blush. Salting and adding spices is not necessary. All these procedures can be done after defrosting, while preparing the dish. 
From the pan, the mushrooms are laid out on a tray, dish, tray or board and allowed to cool. After that, lay out in portions in bags or containers and put in the freezer.
Learn how to prepare milk, boletus and oyster mushrooms for the winter, and also how to pickle mushrooms.
Shelf life
If the processing of white mushrooms before the freezing was carried out according to the rules, they can be stored 6-8 months (only in the freezer). And all this term they will keep their aroma and taste properties.
The temperature in the freezer should be -18 ° C.
Did you know? Until the end of the twentieth century, svushushki were considered edible mushrooms, and today they are classified as poisonous and in many countries their consumption is prohibited. Scientists have proved that swine contains muscarin, which remains even after heat treatment and can provoke blood diseases and cause allergic reactions.
Defrosting rules
Finding out whether it is possible to freeze fresh mushrooms, I want to find out how to defrost them. Experts say that defrosting should take place gradually, by moving overnight borovik from freezer to fridge. Then they should be kept for 3 hours at room temperature. 
After defrosting, the product should be used immediately, after re-freezing the mushrooms will turn into a shapeless mass.
For the preparation of some dishes, thawing is not required, the product is immediately used frozen. For example, when cooking the first dishes (soups), the mushrooms are immediately poured into boiling water and boiled until fully cooked.
Going to a "quiet hunt", carefully study the appearance and properties of mushrooms: blueberries (aspen, black), waves, chanterelles, aspen mushrooms (red), mokhovikov, podgrudkov, honey agaric, syrups, morels and lines, black truffle. False beetles, pale toadstool, satanic mushroom are dangerous to health.
How to cook frozen white mushrooms
Those who first made a stock of boletus in the freezer, probably want to know how to cook frozen white mushrooms. In fact, the frozen product is used in almost the same way as fresh. 
If the mushrooms have passed preliminary heat treatment before cooking (frying, boiling), they can not be thawed, but immediately put into the dish during cooking.
Find out what champignons, mushrooms, boletus, and milk mushrooms are useful for the body.
From frozen borovik you can cook a lot of dishes:
- soup (mushroom);
- aspic;
- julienne;
- salads;
- stuffing for pies, dumplings, rolls and pancakes;
- roast;
- spawn;
- casseroles.
Important! Mushrooms are capable of accumulating heavy metals and radioactive isotopes. It is dangerous because the signs of poisoning do not appear immediately, since harmful substances gradually accumulate in the body.
If you follow all the rules, frozen mushrooms will help to diversify your table in the winter, to please and surprise guests and loved ones. Fortunately, there are a lot of options for preparing boletus for the winter - you can choose to your taste.
