Champignons are tasty and very easy to prepare. They form a lot of delicious and healthy dishes, which is why mushrooms are very popular. Freezing helps to preserve the product for a long time - mushrooms are washed, dried and placed in the freezer. But, when it comes time to cook a mushroom treat, often the housewives wonder how to cook frozen mushrooms. Next, you will learn how to do this, as well as get acquainted with some simple recipes.
Selection and preparation of ingredients
At home, champignons are most often frozen whole. Having taken out a package of frozen mushrooms from the freezer, they should first be thawed, but only slightly so that they can be cut. The process should take place in a natural way: put them in the refrigerator in the evening - until the morning they defrost to the desired state.
If you bought frozen mushrooms in the store - most likely they will be cut. Before you start cooking, you do not need to defrost them - you can simply put them in a frying pan or in a pan with broth.
Important! It is not recommended to place frozen mushrooms in a container with hot water — so they quickly lose their structure and taste.
Champignons quickly defrost during heat treatment. It is worth noting that these mushrooms do not require preliminary soaking and boiling, like their forest counterparts.
When frozen, champignons retain much more useful substances than with other methods of harvesting (drying, preservation). This product is great for weight loss programs due to its low calorie content and lack of sugar.
Did you know? Champignon — one of the few mushrooms that can be eaten raw. Moreover, in fresh form, they retain all their useful properties, of which there are many.
Fried Champignon Recipes
From frozen mushrooms you can cook all the same dishes as fresh ones. After heat treatment and proper defrosting, they retain all their taste and aesthetic properties to the maximum.
There are a lot of recipes and then you will learn how to quickly fry frozen champignons, as well as prepare a delicious soup.
Mushroom Frozen Champignon Soup
10 45 minutes
frozen champignons
500 g
Nutritional value per 100 g:
- Prepare vegetables: peel and chop the potatoes, carrots and onions. Cut the potatoes into large cubes, and onions into small ones, grate the carrots.
- Before preparing vegetables, put a pan of water on the fire. While the process of cleaning and chopping vegetables continues, the water has time to boil - this will greatly speed up cooking.
- Salt boiled water and put potatoes in it. This ingredient is cooked longer than all the rest, so you can start cooking it first.
- While the potatoes are boiling, pour the onions into a preheated frying pan with oil and lightly fry, add carrots and, stirring occasionally, cook for about 5 minutes.
- Add chopped champignons to the carrot-onion mass, mix and simmer over low heat for another 10-15 minutes. Mushrooms can be cooked in a separate frying pan, if you want them to be more fried.
- Transfer the contents of the pan to the pan, mix, cover.
- After boiling, which will happen very quickly, turn the fire on and leave the soup to cook for another 30 minutes.
- Serve hot soup, garnish with finely chopped herbs.
If you want to make a thicker soup, you can enter rice in the recipe. A 50 g cereal is enough for a 3-liter pan. It is added and boiled simultaneously with potatoes. Also, in the soup, if desired, you can introduce black pepper, put a bay leaf.
Did you know? Regular consumption of mushrooms stimulates the brain and improves memory.
How to fry frozen champignons
430 minutes
Nutritional value per 100 g:
- For frying, use small mushrooms. Larger specimens are best cut.
- Add a little oil (10–20 g) to a preheated skillet and add the mushrooms. During cooking, they will release a liquid that will gradually evaporate. Cooking is necessary until the water has completely gone (10-15 minutes). Do not forget to constantly stir the mushrooms.
- When the liquid has evaporated, add the remaining vegetable oil and finely chopped onions, salt, pepper and fry until golden brown.
To speed up the process, you can cook mushrooms and onions separately in two pans, and then combine them into a single dish. Mushrooms prepared in such a quick way can be added to fried or boiled potatoes, vegetables, cereals or pasta.
Important! Do not abuse mushroom dishes - this can provoke an upset digestive system. Eat no more than 200 g of mushrooms per day and no more than 3 times a week.
Frozen champignons - a delicious and fragrant ingredient for various dishes. A special pleasure is to eat mushrooms in the winter. The dish will not only remind you of the excellent forest landscapes, but also strengthen the immune system, fill the body with biologically active substances and vitamins that are missing during this period.
