The mushroom boletus boasts not only a rich composition of useful elements, but also excellent taste. Despite the large number of proteins, this fly is considered low-calorie. It helps in removing harmful substances from the body, improving the functioning of the nervous system and even regulates blood sugar levels. Naturally, many mushroom pickers are interested in knowing how to freeze winter boletus.

Is it possible to freeze boletus

In principle, you can freeze any mushroom, the main thing is that it is edible. Best for this are young boles, with a strong hat and no worms. By the way, boletus are included in the list of boletus, which can be frozen raw, along with boletus, porcini mushrooms, mushrooms and chanterelles.But, if the mushroom picker is afraid of storing raw boletus for a long time, they can be frozen without problems in boiled or fried form. The taste properties of the fungus are not lost at all.

Freezing methods

There are several ways to freeze boletus. They are divided into types of processing, before sending it to the freezer.

Did you know? According to domestic nutritionists, eating boletus in food, at least once a day, is a prevention of kidney disease.

Mushrooms are poisoned in the refrigerator:

• in raw form;
• boiled;
• fried.

Raw freezing is the easiest and fastest. The main thing is to select for these purposes whole, not wormy specimens as younger and stronger as possible. Then you should put the birch on a flat surface inside the freezer and allow them to freeze well. After, the bolts are placed in a plastic bag or containers and stored in the freezer. When defrosting, they should be put on the lower shelf of the refrigerator, then the mushrooms will thaw gradually and their integrity will not be violated.If there is enough time, boletus can be boiled before freezing for the winter. Cooking begins by cutting the already cleaned boletus into small pieces. Then they must be put in a container and filled with water. Cooked boletus for about 30 minutes. After that, they are placed on a vegetable grid and the liquid is allowed to drain. Only then, the mushrooms are pushed into plastic bags and put inside the freezer. Roasted birch bark can also be stored in the refrigerator.

To do this, you need to carry out a few simple steps:

1. Clean and wash the bolts.
2. Cut the product into pieces, the smaller the pieces, the faster they will fry.
3. In a heated skillet, the mushrooms are fried until fully cooked (to be determined visually). Salt or throw spices is not worth it.
4. Cooked mushrooms, after cooling, should be laid out in plastic containers and put in the freezer.

Preparation for freezing

Before freezing, freshly picked bolts must be carefully sorted. Garbage is removed from them, the product with rot and worms is discarded. It will be most correct to place young strong mushrooms in the freezer.Then the boletus should be washed in containers with water at room temperature, this should be done several times. After that, the bolts are thoroughly dried. This is best done by spreading the product on a paper towel or napkin. The dried product is stored in a container or plastic bag, before the onset of winter.

Did you know? In the northern part of Russia, the phenomenon of gigantism is found in boletus and other bolets. In these places, the height of representatives of the kingdom of mushrooms can reach 16–17 cm, and in the Tundra up to 45 cm. Scientists have not yet found the reasons for such growth, but it is known for certain that practically no wormy and rotten boletus are found among these giants.

How to clean

There are three ways to clean mushrooms:

• preliminary (occurs in the forest, immediately after collection);
• wet (carried out at home);
• dry (also occurs after returning with the crop).

A preliminary cleaning method will save time after a “silent hunt”. Of the tools for him, you only need a knife with which any experienced mushroom picker is armed.

After the collection follows:

1. Remove soil, leaves, needles and similar forest debris from the plucked plant.
2. Cut the flesh affected by the worms so as not to spoil the nearby crop.
3. Carefully study the collected mushrooms, removing suspicious from the basket.
4. To process overripe bolts by removing a loose sponge, it still will not reach the house, turning into a viscous gruel and gluing normal plants together.
5. Overripe, soft and rotten in appearance, it is generally better to throw it away. Cooking such products is not worth it, because their taste properties can not be compared with the young, and processing such a slippery mushroom will take much longer.

It is good when, after collecting the mushroom crop, there is time for its wet cleaning. It is necessary to begin with sorting, separating adult and young sick from each other. Then the hats should be cut off from the legs, while the plants should be checked for the presence of worms. Mushrooms affected by a wormhole can be lowered into salt water in order to drive out unsolicited guests (1 liter of water must be combined with 2 tablespoons of salt).

Important! An untreated mushroom crop can be stored for no more than 8 hours. If there is no way to do boletes immediately after harvesting, they must be put in the refrigerator, choosing a temperature regime from +2 to +6 degrees. Do not place mushrooms in closed containers or bags, they must have access to air.

External fibers, darkened pulp, wormy places and sponges are removed. Hats of a birch bark can not be processed with a knife, but simply wiped with a damp cloth, removing unnecessary rubbish. Then the product is cut into pieces and soaked for 30 minutes.Dry cleaning is best for those who like to dry or freeze a mushroom product for the winter. First, forest debris should be removed from the harvest using a brush or dry sponge. If the needles or grass are strongly adhered, they can be cut with a knife. Then you need to scrape the top layer from the legs and cut off the damaged or worm-eaten places. Then the bolts should be cut into pieces, dried or sent to the freezer.

Boiling

The mushroom is a very healthy and tasty product. But, it has an unpleasant feature - it absorbs harmful substances from the soil. Given the level of modern ecology, even boles like a boletus, which can be frozen raw, it is better to boil before use.

Cook boletus should about 50 minutes. During the process, do not forget to remove the foam from the broth, which can then be added to the soup. After boiling, the bolts must be placed in a freezer, or used for any dish.

Frying

For roasting, young boletus, which do not have to be boiled, are best suited. But, experienced mushroom pickers advises holding the product for 15 minutes in salt water, to remove pests and harmful substances from them. After the boletus can be prepared using the classic recipe.

To do this:

• 5 medium potatoes;
• 10-15 ml of refined sunflower oil;
• 260 g of mushrooms;
• 1 medium onion;
• several cloves of garlic;
• pepper, salt to taste.

Fried peeled and chopped potatoes should be fried in one pan, and bolets should be fried in another, along with onions and garlic. In 5 minutes until fully cooked, salt, pepper and fried brownberries are added to the potatoes.

Important! It should be remembered that up to a year you can only store boiled or raw boilies, fried boletus can be stored for no more than 3 months.

Time must be calculated so that all the liquid comes out of the mushrooms. After all the ingredients are combined, turn off the stove, and the dish should be allowed to infuse for about 5 minutes.

Storage rules in the freezer

Boletus can be stored frozen for about a year. The main thing is a correctly set temperature regime. If you observe the necessary degrees, the paints practically do not lose their taste.

The approximate ratio of temperature and shelf life is as follows:

• from 1 to 4 months must be observed -14 °;
• up to 6 months, a temperature of -18 ° is observed;
• about a year, the temperature regime should be from -20 ° to -24 °.

Boletus is one of the worthy representatives of the mushroom kingdom. With proper preparation and freezing, you can continue to please your family and friends with this delicacy, not only in summer and autumn, but also in winter.