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We can preserve mushrooms by canning, drying, but also by freezing. However, freezing mushrooms has strict rules that must be followed so that the mushrooms are not harmful to our health.
Mushrooms
Many people bring home full baskets of excellent mushrooms every year. Maybe you’d like to keep some of the beautiful little boletes for later consumption, for example in the middle of winter. And freezing is the ideal choice. We will present the best correct method so you can enjoy them whenever you like.
You can wash mushrooms
First it’s necessary to remind you that it is very important that you collect and store only truly high-quality and healthy mushrooms. Those that are not affected by mold or other forest diseases. Before freezing, always clean them thoroughly and, unlike mushrooms intended for drying, you can rinse them under running water.
Boletes and chanterelles
The most suitable for freezing are all bolete-type mushrooms, including Leccinum species, which on the contrary should not be dried. We wrote more about why and how to properly dry mushrooms here. Other types can also be frozen, for example button mushrooms, chanterelles, or edible russulas.
Raw ones are toxic
Before you put boletes in the freezer, parboil them. Under no circumstances put them into the freezer raw. Mushrooms don’t freeze the moment you close the freezer door. Inside the mushrooms there are enzymes that try with all their might to destroy and decompose them. During this process mycotoxins are constantly released — these are harmful substances that primarily attack the pancreas. And it takes several hours for the mushrooms to freeze to about minus twenty and for the enzyme activity to stop. Therefore it is good to heat-treat them first.
Frozen halves
You can halve the mushrooms or cut them into quarters; leave small boletes whole. Then put the pieces into boiling water that has salt and a little vinegar added. The cooking time corresponds to their size and firmness, meaning 4 to 8 minutes. After the time has elapsed, cool them in cold water. Only after they have cooled and dried do put the mushrooms into a bag and then into the freezer.
Pre-cooked slices
If you want to put in a bit more effort, you can cut the mushrooms into thicker slices before freezing and then parboil them for four minutes. Also in this case add salt and vinegar. The procedure is then the same as for halved mushrooms
Stewing mushrooms
If you decide to stew the mushrooms, cut them into larger slices and first stew them in a little boiling water and in their own juices, and only then add a little oil. Then cool the entire pot with the mushrooms in cold water. Put the cooled mixture into tubs or bowls and freeze.
