You are not unaware that mushrooms are a real health asset. In fact, they are rich in fiber and remineralizing. Problem: their preservation, which is far from an easy task. But keeping mushrooms fresh is no small feat. Even the firmest and most hardy varieties cannot be stored in the refrigerator for very long. To keep them longer, freezing raw mushrooms is the best solution, whether for button mushrooms or other morels or chanterelles. How about we tell you a little more?
Let’s say it right away: Freezing raw fresh mushrooms without blanching them is not the best option! That being said, let’s say you lack time or lack motivation. Fortunately, there is another method for freezing your mushrooms! It is mainly intended for thick mushrooms, such as morels. Cut your mushrooms into slices and brush them with sesame, walnut or olive oil. You can then place them directly in the freezer in an airtight bag. Then they are all ready for a delicious pan-fried mushroom. The advantage, of course, is that it is not necessary to defrost beforehand! However, mushrooms frozen raw without preparation will still have a softer texture and less flavor when thawed. Also take your precautions: Thawing can lead to the development of putrefactive substances and thus make the healthiest mushrooms poisonous. What if we killed two birds with one stone? Freezing cucumbers is an idea, right? Thus, you can eat it in any season!
Why blanch mushrooms before freezing?
It’s time to talk about what we think is the best option before freezing the mushrooms: blanch them! To do this, start by washing your mushrooms carefully. Preferably give them time to wash them in cold water quickly. Also remember to remove all traces of soil with a clean, dry cloth. This will prevent your mushrooms from releasing water. If necessary, trim the feet and then cut them according to your wishes, into strips or pieces. Then the crucial step for your mushrooms to retain their colors: blanch them! First, submerge them for one to two minutes in a pan of boiling water, then transfer them to a bowl filled with ice cubes with a slotted spoon. Then lay them out on absorbent paper to dry. Finally, place them on a well-spaced tray and put them in the freezer for one to two hours. You can then transfer your mushrooms to a freezer bag.
Which mushroom recipe should you choose? The velvet of course!
You can’t say no to a mushroom soup, but we’re keeping the recipe warm for this winter. This time we chose a mushroom velouté! Why ? Because it’s good! Here are the ingredients you need to make this amazing classic, always so delicious:
- An onion
- 3 tablespoons of butter
- 2 tablespoons of flour
- 1/2 liter of milk
- A lemon
- 2 tablespoons fresh cream
- A tablespoon of chopped parsley
- 250 grams of button mushrooms
First, melt 3 tablespoons of butter in a pan. Add a small chopped onion and the porcini mushrooms cut into very small pieces. Then salt, pepper and sprinkle with a tablespoon of chopped parsley. Stir the mushrooms well in the hot butter. Then cover and simmer on low heat for about 15 minutes. Then add 2 tablespoons of flour, stirring constantly. Fill with 1/4 liter of broth and 1/2 liter of milk. Finally, cook over low heat, stirring occasionally. When the soup starts to boil, simply lower the heat and let it simmer, uncovered, for about fifteen minutes. Add the juice of one lemon and then 2 tablespoons of fresh cream just before serving. Pamper yourself! Do you also lack dessert inspiration? No worries, we’ll take care of it: a fruit dessert, anyone? Perfect, so are we!