It is best to buy any mushrooms for one time and cook immediately after that, if you do not plan to dry or pickle the product. But just in case, it is recommended to figure out how to store fresh champignons in the freezer or refrigerator to maintain their freshness and tender texture for as long as possible. In addition, you need to learn how to choose really high-quality ingredients.

Despite the fact that today champignons can be found in literally any supermarket, this does not mean that they are all the same. Namely, it depends on the initial state of the food components how long they can remain as tasty and healthy as in the first hours after harvesting.

How to choose champignons?

Only the freshest and highest quality mushrooms are allowed in the refrigerator. Champignons with seemingly minor flaws are not only stored for a minimum period of time, but also lose their taste within just a few hours. You can count on long-term preservation of the quality of mushrooms only if they have gone through all the stages of proper selection:

• Let's look at the hat. She doesn't have to be pure white good quality specimens with a pinkish or beige tint differ. No stains, cracks, discolorations or breaks are allowed.

Advice: If you don’t need to store champignons and they will go straight to cooking, you still shouldn’t buy mushrooms with dark spots on the cap. This is a clear sign of an overripe product. Even if you carry out high-quality and long-term heat treatment, the required degree of softness cannot be achieved.

• Next, let's look under the hat. Its edges should be smooth or fit tightly to the leg (depending on the type of champignon). The presence of stains is again unacceptable.
• No matter how hard sellers try to disguise the expiring shelf life of a product, they will not be able to do anything about a hollow stem. Lightly squeeze this part of the mushroom with your fingers; there should be no voids.
• If the champignons do not have a fresh, but a sour smell, or their surface is covered with mucus, we can say with confidence that the shelf life of the component has long expired.

It is not recommended to purchase mushrooms laid out on trays. In them quality product often hides damaged specimens. It is better to take the components by weight. This will allow you to take exactly as much as you need according to the recipe and not store leftovers in the refrigerator. This approach also allows you to evaluate the quality of each element.

Rules for storing champignons in the refrigerator

Experts say that the shelf life of a very fresh product in the refrigerator can range from a day to 10 days. You will have to install them yourself, regularly inspecting the components for this purpose and weeding out damaged ones. Maximum performance can only be achieved if the mushrooms are provided with the following conditions:

1. Temperature within 2-4º. If it is possible to maintain it in the range from 0 to 2ºС, then the duration of safe storage can be two weeks.
2. The components must be sealed in plastic containers or bags with zippers. As a last resort, we wrap them cling film, but it is recommended to change it every day to get rid of excess moisture.
3. It is impossible to store pre-cleaned and washed champignons. In just a few hours they will become completely unusable.

No matter how long the product has been in the refrigerator, at the first sign of dark spots, mucus or a sour smell appearing on the surface of the caps and legs, it must be disposed of immediately and not subjected to urgent heat treatment.

Features of product freezing

If the given time frames do not seem sufficient, and you want to save the mushrooms in fresh, then you will have to resort to freezing them. The components can be fried, boiled or not processed at all. But in any case, they will have to be pre-washed, peeled and cut. In this case, the shelf life of the products is already 6-8 months. Re-freezing champignons is highly not recommended.

And yet you need to understand that no matter how long the mushrooms lie in the refrigerator, even if only a few hours, this will leave a noticeable imprint on them. You shouldn’t count on pronounced tenderness and a lasting aroma.

Champignon is a perishable product, so the safest and most rational use of it is to sell it on the day of collection and eat it on the same day or the next.

However, such a quick sale of a product and its equally rapid consumption are not always possible or appropriate. With a general lack of protein, champignons, if grown intensively, could make a significant contribution to replenishing the protein deficiency. Therefore, the urgent question arises about the need to develop rational methods for storing champignons, and first of all, storing fresh fruiting bodies, since it is they, and only then canned ones, dried mushrooms etc., attract the buyer's attention.

Practicing champignon growers have long noticed that when stored at normal room temperature or even at a slightly lower temperature than 20-22° C, the fruiting bodies of champignons quickly lose weight and deteriorate: they soften, turn brown or turn brown, the caps open, and the veil breaks. The fruiting bodies of the first wave are especially sensitive to storage at high temperatures. Therefore, already at the very first stages of the development of champignon farming, the need to store collected champignons, the sale of which was delayed for some reason by even less than a day, became clear in rooms with low temperatures or in refrigerators. In the pre-war period in our country, fruiting bodies, collected in sieves or shingled baskets, were stored in rooms where the temperature did not exceed 7 ° C. However, such storage turned out to be irrational, since during the day of being in a room with the specified temperature, the fruiting bodies lost an average of 2 -3% of its mass. In addition, temperatures within 4-6 ° C, according to M. A. Panov, as well as temperatures within 3-5 ° C, given by K. V. Rybkina, ensure the preservation of fruiting bodies during the day; after this period, even at the specified temperatures, the mushrooms begin to lose their commercial qualities.

To establish favorable temperatures for more or less long-term storage of champignon fruiting bodies, N.G. Gromov carried out extensive research work. Using powerful commercial refrigerators available at the Exhibition of Achievements National economy in Moscow, he laid down the experience of long-term storage of champignons at temperatures that ranged from 0 to 5 ° C and air humidity of 80-85%. It turned out that even when stored in conditions low temperatures(from 0 to 5° C) there was a decrease in the mass of champignon fruiting bodies by an average of 0.9% per day. Nevertheless, storing harvested mushroom products at low temperatures in special refrigeration chambers is the most common practice in all champignon-producing countries.

In Poland, it is customary to store fresh fruiting bodies of champignons in refrigerated chambers measuring 2 X 2 X 3 m at a temperature of 4 ° C. Up to 1000 kg of champignons are placed in such a chamber. In other countries (France, England, the Netherlands), lower temperatures are accepted for storing fresh fruiting bodies. In England, for example, champignons are stored at a temperature of 2 ° C and a relative humidity of 85%. The same storage temperature for freshly harvested champignon fruiting bodies, regardless of their purpose - whether they are for fresh sale or for processing in a freeze-drying plant - is accepted in France. Here, too, immediately after collection, champignons are placed in special refrigeration chambers or suitably equipped quarries, where the temperature is maintained at 2° C.

The approach of French specialists to solving the issue of storage premises is of undoubted interest. Unlike most champignon farms different countries, where fresh fruiting bodies, after harvesting, are stored in commercial refrigeration chambers before being sold, French farms that grow champignons in quarries also create premises for storing fresh product in the quarry tunnels. The champignon farm, located in the town of Chasse, 6 km from the town of Saumur, has two refrigeration tunnels in its quarries for growing champignons, each of which is designed to store a daily volume of fresh product. Each of these tunnels has a volume of 100 m 3 and can accommodate 10 tons of champignon fruiting bodies in appropriate packaging. To reduce the thermal conductivity of the tunnel walls, the design uses rigid insulating panels connected using grooves and tenons. The tunnel ceiling consists of the same rigid panels. Originally resolved the issue with. installation of refrigeration equipment - refrigeration units are suspended from the ceiling. If repairs are necessary, they can be easily dismantled. The tunnels are equipped with automatic vertical doors and mechanisms that allow you to move pallets with packaged fresh mushrooms. This arrangement of refrigeration tunnels allows them to maintain a constant temperature of 2 ° C. Two similar tunnels are available in the Blanchot quarries for storing fresh product intended for processing at a freeze-drying plant. The temperature here is also maintained at 2°C.

In the Netherlands, short-term (no more than a day) storage of fruiting bodies is carried out in refrigeration chambers at a temperature of 2-3 ° C. For longer storage (6-7 days), temperatures of 0-2 ° C and a relative humidity of at least 80% are favorable. It should be noted that in the Netherlands there is currently a large research to improve the method of storing fresh champignon fruiting bodies at low temperatures: the effect of treatment at low temperatures on the subsequent shelf life of fruiting bodies is being studied; different races of champignon are tested in order to select those that do not receive significant changes in commercial and taste qualities ah at low temperatures; New and improved refrigeration chambers are being constructed for long-term storage of champignon fruiting bodies.

The same work to find new, more reliable methods for long-term storage of fresh fruiting bodies is being carried out in other countries - large producers of champignons. As a result, new storage methods that increase the shelf life of mushrooms without reducing them presentation and taste indicators, the use of a nitrogen atmosphere and vacuum, radio irradiation has been proposed, although there are significant objections to the latter method regarding its application to food products in general and to champignons in particular. More promising and safer for consumer health and providing truly long-term storage fresh fruiting bodies of champignons is rapid deep freezing of the product, which has found quite widespread use in England, Canada and a number of other countries. This method ensures an even distribution of the product across the seasons, delivering selected small, newly formed champignon fruiting bodies (in the bud stage) to the retail chain not only in autumn and winter, but also in the hotter months of the year. During this period, fresh fruiting bodies ripening in champignon mushrooms increase in weight and size and deteriorate in appearance, especially in those farms where they are grown under uncontrolled conditions. One of the first enterprises for rapid deep freezing of fresh champignons was created in Canada, in the province of British Columbia.

Freshly harvested fruiting bodies, carefully processed in accordance with the requirements of standards, are placed at the factory in wire baskets made of non-oxidizing metal, which are immersed for several minutes in baths with a special chemical solution. From here, the mushrooms enter a machine that automatically cuts the fruiting bodies into slices along their longitudinal axis. The machine consists of containers (bowls) filled with the same chemical solution found in the baths, and a series of razors. There is a groove at the back that allows the razors to pass through the entire space of the bowl and cut the fruiting bodies floating in the solution in one direction. After this operation, the sliced ​​mushrooms enter the conveyor and are fed into the air freezing tunnel. Here the mushrooms are kept for 11 minutes at -20° C in a stream of cold air that circulates in a tunnel of special fans and refrigerator coils. The product comes out of the tunnel ready for packaging, and (which is very important for the presentation of the product and when using it for cooking) each slice is frozen separately. Once frozen, the slices are packaged in specially sized cardboard boxes that hold approximately 2 kg (7 oz) of product. The boxes filled with slices are conveyed through a conveyor into a sealing machine. When the box enters the machine, the lid, the function of which is performed by the side folding blades of the box, is closed by guide mechanical devices. High-frequency radio waves then activate the adhesive previously applied to the blades of the cardboard box, resulting in a hermetically sealed box. Completely finished packaged products are delivered to the basement of the enterprise, where refrigeration units maintain a temperature of 0 ° C, and are stored there for the required time (from several days to several months) before being sent for sale. In the same way, not only individual slices, but also entire fruiting bodies of champignons can be frozen. So that they are well saturated with the chemical solution, holes are pierced in them. However, O. Belisle notes that in Canada and many other countries around the world where frozen Green Pony champignons are sold, buyers prefer sliced ​​champignons, since this reduces one step in cooking.

It should be noted that champignons thawed at home do not differ at all from fresh ones either in the whiteness of the flesh, or in its elasticity, or, most importantly, in taste. There are other, currently very common methods of storing champignons - canning, drying, including freeze drying, etc., however, the final product obtained as a result of using these methods of processing champignons is still significantly different from fresh fruiting bodies and in appearance appearance and chemical composition.

It is advisable to dwell on the influence various types containers (packaging) for the safety of champignon fruiting bodies, since this aspect of storage is currently given considerable attention in practice and scientific research. In modern industrial champignon farms, fruiting bodies, as already noted, are packaged in various containers made of new materials: plastics, synthetic fibers, specially treated cardboard, etc. Moreover, inside such containers, fruiting bodies are often wrapped in films of various types, which allows achieve longer storage compared to previously used materials - ordinary cardboard, wood, etc.

In many research centers for champignon cultivation, work is underway to select the optimal combination of new materials for storing fruiting bodies. R. Nichols and D. B. W. Hammond tested three types of containers made from aged, compressed fiber and waxed board. Freshly harvested champignon fruiting bodies at the bud stage were placed in 250-gram boxes made of these materials. In half of the boxes made from each material, the fruiting bodies were additionally wrapped in synthetic film. After that the same number boxes of aged, compressed fiber and waxed cardboard with champignon fruiting bodies, wrapped or not wrapped in film, were placed in refrigeration chambers at a temperature of 2°C and a relative humidity of 85%, where they were stored for 5 days. After this period, champignons from all boxes made of different materials without film and from some boxes made from different materials with film were subjected to a shelf life test. The remaining boxes with champignons, wrapped in film and kept in the refrigerator at 2° C for 5 days, were divided into two groups. The boxes of the first group were taken out of the refrigeration chamber and, without opening, were kept for 2 days at 18° C. The boxes of the second group were kept for 2 days at the same temperature, but opened.

The results of the experiments for containers made from all three tested materials show the need for additional wrapping of the fruiting bodies with synthetic film, since in the variant of the experiment where the mushrooms were stored in refrigeration chamber at 2°C and then when stored outside the chamber (18°C) were wrapped in film, they were marked least losses masses. The most promising of all three tested materials was non-absorbent plastic - styrene. It was in styrene boxes in all variants with and without film wrapping that the champignon fruiting bodies better retained their original mass.

Data on the change in weight of mushrooms in boxes made of different materials, kept for an additional two days at 18 ° C, emphasize the need to keep packaging closed even in home storage no refrigerator. The packaging should be opened only immediately before using mushrooms for cooking, otherwise weight loss and, in addition, deterioration are inevitable. appearance fruiting bodies, manifested in the browning of their caps and legs.

Another experiment similar to that described above was carried out. The fruiting bodies of the champignons were placed in boxes made of all three materials, wrapped in film or without it, and kept for 3 days at a temperature of 18° C and a relative humidity of 60%. Then, part of the boxes made of all three materials under study, in which the fruiting bodies were wrapped in film, were opened and kept for another 2 days at the same temperature and relative humidity.

This experiment also confirmed the conclusion made by the authors from the data of the previous experiment that smaller weight losses in containers of all three tested materials are observed in cases where the fruiting bodies are wrapped in film. And when stored in conditions high temperature, which is 18° C for champignon fruiting bodies, styrene containers have proven themselves better than others, where even under these conditions the fruiting bodies retained their original mass better.

In refrigerated chambers (2°C), containers made of compressed fiber and waxed cardboard led to a loss of 9% of the wet weight of the mushroom, while non-absorbent containers made of styrene led to a loss of only 7%; Accordingly, at 18 ° C, mushrooms in containers made of compressed fiber lost about 37% of their wet weight, in containers made of styrene - only 27%.

Special champignon mushrooms are not only very tasty, but also quite affordable. What adds to the popularity of champignons is the fact that people have learned to grow this aromatic and useful product V artificial conditions and enjoy it almost all year round.

The nutritional value of any product depends not only on the conditions in which it was produced, but also on the conditions in which it is stored. How to store champignons includes: important nuances, allowing you to preserve all of them as much as possible beneficial features.

Processing before freezing

Champignons can be stored in wooden boxes or in special perforated plastic bags. To ensure maximum shelf life, fresh mushrooms are processed: the bottom of the stem (where it was in contact with the soil) is carefully trimmed, and the mushrooms are placed in containers where they are stored in portions of 5-6 kg. Fresh champignons must be cooled immediately, since they are already collected mushrooms still continue to grow, but without receiving nutrients from the soil, rapidly lose quality. They can no longer be stored due to a decrease in the amount of valuable protein, deterioration in taste and the appearance of toxins harmful to humans.

How to store champignons in the refrigerator to avoid premature spoilage of the crop? The temperature should not be higher than +2°C (standard refrigerator temperature +4°C is not enough).

How long do champignons last? All sources say different things, but the maximum period that champignons can spend in the refrigerator should not exceed 5-7 days. It is important to arrange the storage of champignons so as not to move the mushrooms from place to place: their fruiting bodies are very delicate, and when transferred they do not last long.

Do not wash mushrooms intended for storage in the refrigerator, otherwise they will spoil even faster.

Fresh (raw) champignons are also used: untreated heat treatment mushrooms preserve much more useful microelements and substances. They should be cleaned with a damp cloth or under running water. cold water, dry and cut into strips (can be cubes) half a centimeter thick. Fresh mushrooms can only be stored in closed containers and for as little time as possible.

Before freezing, champignons are cut

Cooking frozen mushrooms

Before cooking mushrooms stored in the refrigerator, they are carefully inspected. Good champignons look fresh, even in color, without stains or damage. If the mushroom has a questionable odor or dark color, then it is not suitable for food.

If mushrooms need to be stored in the refrigerator for a longer period than is acceptable, champignons can be frozen. At −18 °C they last up to 12 months. Both whole and sliced ​​mushrooms can be frozen, but they must be thoroughly washed and dried beforehand. Frozen champignons should be stored in a tightly closed container, and defrosted mushrooms should absolutely not be re-frozen.

Although storing champignons in the refrigerator is considered the simplest and most convenient way, which does not take much time, there are others, no less popular, including drying, pickling, and canning.

Drying

To ensure that the champignons are dried evenly, they are sorted by size, the caps are separated from the stems and cleaned (do not wash them!). If the legs are too large, they are cut so that the pieces are approximately equal. The hats are dried entirely. You can dry champignons in the sun, stringing them on a thread and hanging them, or in the oven, on metal mesh trays, at a temperature of 40-50°C.

Pickling

Peeled mushrooms are boiled in lightly salted water until they settle to the bottom, filter and squeeze a little in a gauze knot. After boiling the mushrooms for 5 minutes, take them out, place them in jars, pour in a decoction of spices and roll up the jars, which are stored in a cool place.

For the main brine, first bring salted water to a boil, add spices, sugar and vinegar (immediately before immersing the mushrooms in boiling water). If mold appears in the jar, its contents should be boiled with the addition of vinegar, and then sealed again.

Mushroom pickers are sure that the best thing about mushrooms is the process of collecting them. Many people enjoy the immediate process, but there are also those who prefer to already finished product. This is why fresh champignons, oyster mushrooms and other exotic mushrooms appear on store shelves.

What are champignons?

This lamellar mushroom got its name from the French word, which translated into Russian simply means “mushroom”.

The structure of the champignon does not differ from other spores of this genus. Quite a massive hat different sizes rounded shape flattens from the moment of growth. This way you can judge the age of the mushroom - the older it is, the flatter the cap. The fairly dense but short leg has a “veil” that frames it at the point of attachment to the cap. The leg is rarely loose or hollow inside.

Inside the cap there are plates, dense and even. They have different colors throughout the life of the mushroom. So, young champignons have light, slightly pink plates, then they darken, becoming almost black. This is also an indicator of the youth of the mushroom.

When the cap is broken, you can see the pulp of the champignon. It is light, slightly pinkish. Has a pronounced mushroom taste.

Prevalence

True mushroom pickers do not recognize champignons as mushrooms. After all, you won’t find them in the forest, but you can easily find them on supermarket shelves. Although true gourmets I still manage to find this mushroom on my own.

Champignons are saprophytes, which means they will grow on rich food soil. This could be rotten tree bark, humus or manure.

There are five main types of this mushroom:

1. Growing only in the forest.
2. Grows only among herbs.
3. Saprophytes of open spaces.
4. Desert (halophytes).
5. Mixed (growing among herbs and in open spaces).

Most often, this lamellar mushroom can be found in Eurasia, Africa and Australia.

Meaning

Today, champignons are the most common mushroom eaten. The only species that is poisonous is the variegated, or yellow-skinned, champignon. Its use is dangerous to health. All other lamellar species of this mushroom can be consumed in all forms.

Saprophyte has become so widespread due to its taste, cheapness and ease of preparation, not to mention how long champignons can be stored in the refrigerator.

History of mushroom use

The champignon mushroom became known to the French already in the 16th century. As a matter of fact, it got its name at this time. Historians believe that rural residents had eaten mushrooms before that time, but this was not indicated in the chronicles.

Many restaurants in medieval France sought to purchase this fresh and exquisite product. The chefs of the world created culinary masterpieces from champignons, for which rich people paid very large sums.

But today champignon is the most common and inexpensive among mushrooms. It grows in more than 70 countries, and some grow it on special farms and supply it to markets (Belgium, the Netherlands).

Champignon can be bought canned, pickled, frozen and fresh, as well as whole or in pieces.

You can purchase such a product at any time of the year, because it is grown artificially in special greenhouses.

Useful properties of champignons

The biggest positive property of this product can be called contained in it. Due to this, mushrooms prevent bone fragility and the development of osteoporosis.

It doesn’t matter how long champignons are stored in the refrigerator, they will still retain their beneficial properties.

Mushrooms of this species contain sodium, which has a beneficial effect on neuromuscular conduction, the heart and blood vessels.

Many claim that mushrooms contain substances that help stop bleeding and also have a beneficial effect on the digestive system.

However, you should not get carried away with such products. After all, all mushrooms are heavy food for the body. Digestion requires a large number of enzymes and energy.

Many housewives know that how long champignon mushrooms are stored in the refrigerator will determine not only their taste, but also the digestion time. The younger and fresh product, the easier it is for the body.

An interesting fact is that studies conducted in 2009 proved that periodic consumption of these lamellar saprophytes helps reduce the risk of developing cancer.

Harm from mushrooms

Champignons contain the substance fungin, which destroys the mucous membrane of the stomach and intestines, thereby causing irreparable damage to health.

The use of this product is also contraindicated for children, because they digestive system cannot handle such a heavy product.

Their digestion depends on how many days the champignons are stored in the refrigerator. A heat-treated product is best consumed immediately. The longer it is stored, the worse it is digested.

Storing champignons

Any mushroom - perishable product, which is why these spore plants are best eaten within 2-3 days after collection. Of course, such deadlines are very difficult to achieve, so manufacturers use various tricks, offering the product in frozen, canned and pickled form.

The answer to the question of how long fresh champignons can be stored in the refrigerator will be a period of 1 to 3 days after collection.

How to properly store mushrooms in the refrigerator

The first and most important thing is not to wash! After rinsing with water, the mushroom darkens and must be cooked immediately. It is best to place the product in a paper bag and place it in the vegetable compartment. In this case, the temperature in the refrigerator should not be higher than 3 degrees. This way you can save healthy mushroom up to 5-6 days from the date of collection.

Very often housewives are interested in the question of how long champignons can be stored in the refrigerator in a plastic bag? It should be noted that this type of storage is not recommended, because in vacuum packaging mushrooms “do not breathe”, which means they can quickly rot. In addition, condensation very quickly accumulates in polyethylene, which can lead to the formation of dietary product foreign substances. If you still had to store mushrooms in a bag, then ventilate them daily and try to cook them within 5-6 days.

For storage, you need to lay out the mushrooms in one layer, cover with paper or make holes in the cellophane. The best place for storage - a compartment for vegetables.

How long do fried champignons last in the refrigerator?

After the product has undergone heat treatment, it must be consumed immediately. It is not recommended to store fried or boiled mushrooms in the refrigerator for more than 2 hours.

How long do marinated champignons last in the refrigerator?

Various recipes Pickling champignons has been used for a very long time. This helps preserve the product in the refrigerator for up to a year, without losing its taste. It is important to strictly adhere to the recipe.

Freezer storage

Freezing champignons is the most popular and convenient type of storage. In this case, the product can be used for 6 months. It is necessary to freeze the champignons in the portions required for cooking. Repeated freezing is unacceptable.

Some people store mushrooms in the freezer boiled. This method is also acceptable. However, after cooking, it is necessary to wash the mushrooms and remove excess moisture. The shelf life of boiled champignons in the freezer is 6 months.

Dried lamellar mushrooms can be consumed throughout the year. To do this, the slices must be thin and well dried. Some are interested in how long dried champignons can be stored in the refrigerator. In this case, a low temperature will not extend the shelf life, but excess humidity can spoil the dried mushrooms. That's why dried champignons Best stored in an airtight glass container.

Champignon mushrooms are very popular among Russians and Europeans. They can be bought frozen or fresh; this type of mushroom is cultivated in many countries around the world. There are people who like to collect mushrooms on their own. Storing a frozen product is easier, but if you need to extend shelf life, it looks beautiful

And the benefits of harvesting freshly cut mushrooms, it is better to follow the recommendations experienced chefs and mushroom pickers on how to store champignons fresh.

How to prepare before storage?

Champignon is never washed. The cap of each specimen must be carefully cleaned with a knife. The legs are cut off or left. To prevent the appearance of rot and bacteria, damaged areas are cut out.

Tip: To clean the caps and stems of mushrooms from the soil, it is better to use a brush or a damp paper towel; after cleaning, let the champignons dry.

Cold storage of fresh harvest

It is better to store fresh pecheritsa mushrooms in the refrigerator for lower shelves, packaged in containers. You can cook champignons at home by packing them in plastic bags, so they won’t dry out quickly. Being in the open airspace, pecheritsa oxidize and may darken, while losing useful material and taste. And fresh harvest cannot be left open in the refrigerator. If you follow all the recommendations on how to properly store pecheritsa, the products will last about a week in the refrigerator.

Advice: None at all air masses It is not recommended to leave packaged champignons. If containers or cellophane packages are completely sealed, the accumulated condensation will spoil the product.

Storing boiled champignons

How long can you store boiled champignons is of most interest busy people who don’t have time to run to the store every time for a fresh portion of tasty and nutritious product. And boiled pecheritsa can be preserved for six months.

Mushrooms are cleaned dry, rinsed in running cool water, and if the caps are large, they are cut. The raw materials are boiled in slightly salted boiling water for ten minutes. The product is drained through a sieve or colander, filtered, and laid out on kitchen paper towels to dry and cool. The dried product is packaged in bags or containers, which in the case of heat-treated mushrooms are closed tightly. In this form they can also be stored in the freezer.

Tip: Only dry champignons can be frozen, since ice crystals can break the fibrous structure of the mushrooms, resulting in a soft, watery product. Re-clean the pecherichki in freezer prohibited.

Storing fried pecheritsa

Champignons in fried It is permissible to store it in the freezer. Unsalted, chopped mushrooms are fried in vegetable oil, but don’t pour a lot of it into the pan. Fry until the mushroom juice evaporates.

On paper towels fried champignons They will release excess oil to the paper and dry it out. They should be stored in containers or wrapped in cellophane in very cold temperatures for about 5 or 6 months.

Baked pecheritsa

It is possible to store baked champignons in the refrigerator. The harvest is cleaned with a knife and wiped with a damp cloth. Foil or special paper is laid out on a baking sheet, and mushrooms are scattered on top.

Products should be baked at medium temperature conditions about 15 minutes. After the semi-finished product has cooled, it is packaged in convenient containers and stored in the cold. Used within six months.

Secrets of storing fresh pecheritsa

Fresh mushroom products weighed out in room conditions can be stored for no longer than a day. On long time champignons are better Do not leave in heat, they will turn black. To prevent this from happening, you need to empty the bottom tray for vegetables in the refrigerator and place clean pecheritsa there in one layer. Place paper napkins on top of the product. So the champignons will last up to 5 days.

You can use another method to store fresh champignons in the refrigerator. Mushrooms will be in trays or containers with ventilation. When storing in a tray for which food-grade plastic was used, you will need to cover the product with polyethylene and poke holes in it with a toothpick. The products are placed in a tray in one layer. Container storage assumes that it will be tightly closed with a lid.

How long to store a fresh harvest of champignons depends on the conditions observed and the chosen storage method. You can wrap the produce in a paper bag and put it in the refrigerator vegetable compartment for about a week.

Tip: If you use a natural fabric bag, the shelf life of the mushrooms will increase significantly. In special bags, the champignons will be kept in the refrigerator at a positive value of two degrees for about one and a half or two weeks.

The shelf life of pecheritsa will increase if you wash and clean the gifts of nature immediately before the process of heat treatment and cooking.

To store pecheritsa for a long time, drying is sometimes used, either natural or in an electric device. This will reduce the attractiveness of the mushrooms and take away some of the benefits of the product, but with dried champignons you get, for example, delicious aromatic soups, and you can store them in this form for up to a year. To do this, the products are placed in paper bags, left in the dark and with normal ventilation.

Provided that you have to store fresh raw materials in polyethylene, you must open the packaging at least once every 3 or 4 days to ventilate the contents.

Thrifty housewives prefer to store mushroom products in pickled form until spring. The washed mushrooms are dipped in water to be boiled in the marinade liquid. At the end of the process add vinegar essence. Pickled champignons are placed in steamed glass jars, which are placed in the refrigerator for a year, or left in room temperature, but will be consumed in the next couple of months.

Secrets of freezer storage of pecheritsa

The freezer will preserve mushrooms for a three-month season. You can store whole specimens, as well as cut into cubes and plates. Cleaned products will be stored in sealed packages in the form of containers or bags.

Fresh produce can be put into the freezer compartment unpeeled, but after defrosting it is unlikely that you will be able to clean the mushrooms. It is better to place the product in containers in small portions, re-freezing is impossible, and the raw materials will have to be used all at once, after they are taken out of the cold.

Selection of fresh champignons

hat fresh mushroom pinkish or beige, elastic and high density. There should be no stains or cuts. The overripeness of the mushrooms is indicated by their dark caps. The curling edges of the cap with spots indicate how long it has been stored. The legs are elastic and plump, the mushrooms have no sour smell.