How to properly freeze fresh and processed milk mushrooms for the winter at home: recipes

The milk mushroom is a complex one, yet it holds a special place among professional mushroom pickers and is renowned among amateurs. On the one hand, it's difficult to cook due to its bitter milky texture. On the other hand, it has the densest texture of any edible mushroom. Considering many factors, it's crucial to know how to freeze it properly. milk mushrooms for the winterto preserve nutritional value and taste.

What are the benefits of milk mushrooms?

Due to their distinctive bitterness, some may consider these mushrooms poisonous. However, this is not the case: milk mushrooms are a member of the russula family. This forest dweller is particularly renowned for its protein content—it significantly exceeds that of beef. Also, the abundant ascorbic acid found in these mushrooms is extremely beneficial for the body's immune system. Milk mushrooms are quite nutritious, so even a small amount will keep you full for a long time.

This mushroom is recommended for people with diabetes, as it won't raise blood glucose levels. People who include milk mushrooms in their diet are less prone to mental disorders and depression.

Toxins and excess fluid are eliminated from the body thanks to the diuretic effect of these products. Some anti-tuberculosis medications are also produced using this mushroom.

Pre-processing and preparation of the product for freezing

In this case, it's crucial to remember that milk mushrooms contain toxic substances that must be removed before further processing. Also, before freezing, prepared mushrooms should be heat-treated. This thorough processing is necessary because these mushrooms are considered conditionally edible—permissible for inclusion in dishes only if appropriate precautions are taken. Once these forest dwellers have been brought home from the forest, it's not recommended to cover them tightly or store them in a cool place.

Immediately placing them in a cold place can significantly increase the risk of contracting botulism, as pathogenic microorganisms will actively multiply indoors without adequate oxygen. Therefore, all mushrooms should be thoroughly washed with water. The remaining steps are recommended to be performed one by one, following the instructions of experienced mushroom pickers. This is the only way to preserve the milk mushrooms' distinctive flavor.

What needs to be done:

1. Sort the mushrooms. If the mushroom picking process was so exciting that you found other mushrooms along with the milk mushrooms, they should be sorted. Some mushrooms are not recommended for storage together.
2. Clean the mushrooms of any small debris. These wild mushrooms thrive near stumps and young trees covered in moss. Anthills and other insects may also be nearby. This process can take a long time. However, in this case, you can resort to a trick: buy a special brush with soft bristles.
3. Finish the preparation with a knife. Use this tool to scrape off any spoiled areas, trim off the stems and wormy spots. Then you can begin washing the mushrooms.

The processed product should be rinsed under water, changing the water several times. Then, pour into a deep container and leave for several hours. Ideally, soaking should last at least two days. During this time, the forest gift will completely lose its toxic substances. Then, chop the mushrooms and boil them. Lightly salt the water. After boiling, simmer for 15 minutes.

Methods of freezing at home

Freezing methods depend entirely on the method used to heat the milk mushrooms. They can be boiled or fried. Freezing ensures long-term and reliable storage. These forest gifts can then be used as an addition to marinades, borscht, soups, and salads. Proper processing will remove any bitterness, so they will delight you with their exquisite flavor.

Frozen boiled mushrooms

This method works best when freezing the mushrooms in small portions in plastic bags. Refreezing the mushrooms after they've been thawed is also not recommended.

What you will need:

• freshly picked mushrooms;
• a pinch of salt;
• citric acid.

How to freeze: Rinse the prepared milk mushrooms thoroughly under running water, cut into small pieces, and place in a cooking container. Add salt to the boiling water and simmer for 7 minutes. Strain and cool in a container filled with cool liquid. Dry, spread in a single layer, and freeze. The high temperature causes the proteins to coagulate, which improves the structure of the milk mushroom.

Frozen dried milk mushrooms for the winter

The most common method is freezing dried forest products. This method preserves virtually all of the flavor and structure of the food. Ingredients:

• 1 kilogram of milk mushrooms;
• greens – optional;
• a pinch of salt;
• 3 tablespoons of vegetable oil.

How to freeze: Place the dried mixture in a deep container, add vegetable oil, and simmer until soft. Add a spoonful of white wine, season with spices, and add herbs if desired. Cool and freeze.

Fried

Another method for freezing wild mushrooms is one that reduces preparation time and effort. This recipe calls for frying the main ingredient with vegetable oil and seasonings. A second option involves frying without vegetable oil—the mushrooms can be fried in their own juices. Ingredients:

• fresh forest product;
• a little salt;
• vegetable oil.

How to freeze: Rinse the prepared ingredients thoroughly and chop. Add salt to a cooking pot and add the milk mushrooms. Boil for 10 minutes. Only then can the dried mushrooms be fried in a pan. The process takes about half an hour. Then let the main ingredient cool. During frying, the milk mushrooms acquire a special aroma and distinct flavor. Transfer them to bags or containers and freeze.

Tip! Any liquid expands when quickly frozen. Therefore, avoid adding too much vegetable oil.

Scalded

Heat treatment completely eliminates the bitterness of the prepared mushrooms, unlike the cold method. Before freezing, milk mushrooms must be scalded with boiling water. However, even in this case, soaking the forest dwellers is essential. This is necessary to remove any impurities. The scalded mushrooms should be cut into medium pieces, placed in containers, and frozen.

Stewed

Freezing is also possible for stewed forest products. This recipe calls for freezing with the liquid. However, this method is suitable if you plan to make julienne or cream soup later. Ingredients:

• prepared milk mushrooms;
• dessert spoon of salt;
• 100 milliliters of water;
• spices.

To freeze: Wash the fruit thoroughly to remove any dirt or other impurities. Add a small amount of liquid and salt to a cooking vessel. Simmer for 15 minutes. Discard the initial liquid and replace it with fresh water. Add any desired spices and boiling water to the cooking vessel and simmer with the lid on for another 10 minutes.

If desired, you can vary the preparation by adding sautéed carrots or onions. Then, let the mixture cool. Then, transfer it to containers and freeze. This winter preparation will keep for up to three months.

Freezing cold-salted milk mushrooms

Salting large quantities of collected forest produce is an excellent method of preserving. However, in some cases, the temperature conditions prevent storing them in any convenient location. To avoid losing your winter supplies and save your salted preserves, you can freeze them. The main ingredient will be soft and suitable for making soups or pâtés.

How to freeze: Pour the brine out of the canned jars, squeeze out the main ingredient, and remove excess moisture. Whole or chopped wild strawberries are suitable for freezing. Place in suitable containers or plastic bags. Freeze.

Freezing fresh

Fresh forest mushrooms are also suitable for freezing. Raw milk mushrooms retain the maximum amount of beneficial minerals and vitamins. Before placing them in the freezer, soak them in a container of water to remove any bitterness. Then, peel, trim, and chop. Damaged mushrooms are not suitable for freezing. Transfer them to suitable containers or bags and freeze.

How to defrost properly

Forest products stored in the freezer do not require pre-defrosting. They should be immediately placed in boiling water. Also, recipes often do not require re-freezing. In the event of a power outage or other emergency, the product should be consumed as soon as possible.

Shelf life when frozen

Frozen mushroom preparations should be stored for no more than six months. If the recipe includes vegetables or herbs, the shelf life is reduced to two to three months. The shelf life also directly depends on the temperature.

At temperatures down to -14°C, storage is permitted for no more than three months; at -18°C, storage is permitted for four to five months. If the temperature is below 18°C, the product can be safely stored for up to a year.