Can you freeze mushrooms? The answer is yes let’s see how can you freeze mushrooms in a simple and safe way. Freezing the mushrooms, both raw and cooked, maintaining their flavour and consistency. Mushrooms are the passion of many, perfect to prepare risottos and accompany meat but also trifolati, simple and tasty. If you have a good quantity of mushrooms but do not want to consume them all, it is the case to keep them in the correct way to avoid having to throw them away. The best solution is to freeze the mushrooms in suitable bags, but each type of mushroom has its own methods for the right freezing: let’s see which ones.
Can you freeze mushrooms in this case champignons and porcini?
Yes. First, remove the roots and carefully clean the mushrooms without using water. Mushrooms have a sponge-like consistency, the risk is that they become soaked in water and lose their typical taste. To clean them, just use a cotton cloth, even a damp one, gently passed over the whole mushroom. Now, cut the mushrooms into slices. If you want you can change the cut and make some cubes. Put the cut mushrooms in the freezer bags, let out as much air as possible and close well. Note the date of freezing: the mushrooms may not be stored for more than three months.
Can you freeze mushrooms in this case cooked mushrooms?
Yes. Mushroom must be cooked before being frozen; in a non-stick pan, pour the washed and cut mushrooms. Leave on the fire for a few minutes (3 or 4 at most), let it cool and freeze in a non-metallic container.
Can you freeze mushrooms in this case dry mushrooms?
Yes. Dried mushrooms how to store them at home and why freeze them. The best way to store dried mushrooms is to freeze them. If the bag is sealed, simply put it in your freezer at home. If you have a handful of mushrooms left over, get a bag for frozen foods and put them in the bag without washing. Remember to mark with a pen the date on which you freeze them, bearing in mind that it is preferable to consume them within a year.
An important advantage that this method of preservation guarantees is that camellias or butterflies, often attracted by the intense scent, will not have access to your mushrooms. And you will be amazed by other advantages of freezing the dried mushroom: colour, taste and smell will remain unchanged will not absorb moisture from the outside and change their consistency. From the bag of mushrooms that you have frozen you can take even a small amount of mushrooms as soon as they are removed from the freezer, the mushrooms will be ready in a few minutes.
Properties of mushrooms
The mushrooms do not contain fats and are low in calories and therefore also excellent for those who want to Lose weight and for those who have to follow a low-fat diet. They are an excellent source of minerals, in particular phosphorus, potassium, selenium and magnesium. mushrooms also contain lysine and tryptophan, B vitamins and some antioxidant substances. For centuries, mushrooms have been considered a panacea for the immune system and are often recommended in the diet during the change of season between summer and autumn, to help the body to better defend itself. Throughout the rest of the year, it is easier to find them frozen or dried. Calories and nutritional values of mushrooms. The calories contained in mushrooms vary depending on the type.
100 g of porcini mushrooms contain 26 kcal / 107 kj.In addition, per 100 g of product we have;
Soluble sugars 1g
Total fibre 2,50g
100 g of mushrooms, contain 20 kcal / 82 kj and per 100 g of product we have:
Total fibre 2,30 g
100 g of mushrooms, the nutritional values are:
Calories 22 calories
Nutritional properties of mushrooms
Mushrooms are not vegetable and are even catalogued in a separate biological realm. As mushrooms have no specific and irreplaceable nutritional role, they do not belong to any of the VII basic food groups. However, this does not mean that they have “completely” negligible properties; let’s go into detail.
Champignon mushrooms are low in calories; energy is provided mainly by nitrogen compounds, followed by carbohydrates and, to a lesser extent, by lipids. Proteins have a low biological value, that is, they do not contain all the essential amino acids in the right quantities and proportions – in relation to the human model. Carbohydrates tend to be simple. Among the fatty acids, there is a prevalence of polyunsaturated acids and a minority of saturated ones; monounsaturated ones are absent.
The fibres, present in abundant quantities, are basically insoluble; they are accompanied by other molecules of the prebiotic type. Champignons do not contain cholesterol; they are also completely free of lactose and gluten, while the concentration of histamine is still to be clarified. Champignons contain a fair concentration of water-soluble mushrooms belonging to group B called niacin (vit PP); however, the concentration of liposoluble mushrooms called cholecalciferol or vitamin D is also appreciable. With regard to mineral salts, the levels of zinc, potassium and phosphorus are appreciated.
Champignon in the kitchen
The young and delicate champignons, closed, with lamellas still pink, cut into strips can be eaten raw in salads. This recipe is often associated with rocket and flakes of Parmesan cheese. Champignon salad with strips, rocket and parmesan shavings, also seasoned with extra virgin olive oil, lemon juice or balsamic vinegar, salt and ground black pepper, is often associated with grilled meat (beef) or fish (tuna or swordfish), veal carpaccio, salted meat and sliced bresaola.
Champignons can be cooked in various ways. Cut into pieces, they can be sautéed in a pan with oil, garlic, salt, ground black pepper and fresh parsley; they are both a side dish and a sauce for pasta dishes based on dry pasta or polenta. They are excellent with risotto, pizza (at the entrance or exit) or stuffed calzone. Champignons can also be prepared in the oven (hats filled with flavoured breadcrumbs and chopped stalks), grilled or grilled (natural) and fried (simply floured or battered). On the market, champignons are mainly bred, in raw, frozen form (mainly in mixed mushrooms) and in oil in jars. Oenological pairings, mainly composed of white wines, change according to the recipe.