With the onset of autumn, each housewife makes decisions about what kind of blanks she will make from mushrooms. This article will focus on how to harvest boletus trees for the winter.

For these fruit bodies, the most common harvesting methods are pickling, salting, drying, frying and freezing. Simple and detailed recipes preparing brown birch trees for storage for the winter will help all novice cooks prepare delicious mushroom snacks and delight their loved ones with them.

How to properly prepare brown birch trees for the winter in order to store the corresponding blanks as long as possible? In the best way is canning mushrooms and rolling them into jars. It is in this dish that the snack can be stored until the following blanks in any cool place: cellar, balcony or dark pantry.

Before proceeding with the consideration of recipes regarding the preparation of boletus mushrooms for the winter, it should be borne in mind that the forest harvest must undergo primary processing.

• Brown birch trees should be cleaned from dirt with a kitchen sponge, cut off the lower part of the leg.
• Rinse in a large number water, but do not keep in it for a long time so that the mushrooms do not absorb a lot of liquid.
• Throw in a colander, and only then proceed to boiling and further processes associated with canning for the winter.

Preservation of birch trees with garlic for the winter

Experienced housewives recommend taking only hats in the recipe for cooking brown birches for the winter by marinating, and frying the legs or making soup from them.

• mushrooms - 2 kg;
• water - 1 l;
• salt - 50 g;
• sugar - 30 g;
• vinegar 9% - 60 ml;
• garlic - 10 cloves;
• cinnamon - ¼ tsp;
• bay leaf - 4 pcs.

Preservation of birch trees for the winter is carried out according to the following description:

Peeled and washed mushrooms are cut into several pieces.

Water is poured into a saucepan and, after boiling, brown birch trees are introduced into it.

Boil for 25-30 minutes, constantly removing the foam.

Throw in a colander, let it drain for 10 minutes and prepare the marinade.

All spices are combined in water, including vinegar with chopped garlic, and boiled for 5 minutes.

Place the mushrooms in the marinade and cook for 20 minutes over low heat.

Distribute the workpiece into sterilized jars and fill it with marinade.

Roll up lids, cover with a blanket and after 3 days take out to the basement.

Recipe for pickling boletus boletus for the winter in jars

The recipe for harvesting boletus mushrooms for the winter with the addition of vegetable oil will not take much time, but in the end you will get an appetizing snack. A small amount of Korean seasoning can be added to the fruiting bodies, which, in combination with the oil, will give the dish a special oriental flavor.

• mushrooms - 2 kg;
• vegetable oil;
• Korean seasoning - 1 tbsp l .;
• salt - 1 tbsp. l .;
• sugar - 1.5 tbsp. l .;
• vinegar - 100 ml;
• garlic - 5 cloves;
• bay leaf - 3 pcs.;
• black and white pepper - 5 peas each.

1. After preliminary cleaning, add the mushrooms to boiling water and cook over medium heat for 30 minutes, regularly removing the foam from the surface.
2. Put in a colander and leave for 15 minutes to drain.
3. Combine mushrooms in a large enamel bowl, add salt and sugar, stir.
4. Add chopped garlic, peppercorns, bay leaves, Korean seasoning, and vinegar.
5. Stir again with your hands and leave for 20 minutes, stirring the mushroom mixture from time to time.
6. Put the mushrooms together with the juice they put into sterilized jars.
7. Cover with metal lids and place in a pot of water to sterilize.
8. Sterilization should be carried out for 60 minutes over low heat.
9. Pour 3-4 tbsp into each container. l. hot vegetable oil.
10. Boletus mushrooms, cooked for the winter, roll up in jars and insulate.
11. Remove to basement after cooling completely and store for 10 months.

How to make pickled boletus with cloves for the winter

How should boletus mushrooms be cooked for the winter with the addition of cloves using the pickling process? Note that this spice always gives mushrooms a special aroma and taste that will please all your guests. Try to make a blank once, and it will become your business card.

• mushrooms - 3 kg;
• carnation - 7-10 buds;
• water - 1 l;
• salt - 2.5 tbsp. l .;
• sugar - 3 tbsp. l. without top;
• vinegar 9% - 150 ml;
• garlic - 5 cloves;
• black pepper - 10 peas;
• horseradish leaves.

We offer you to look at a step-by-step recipe for marinating boletus birch trees for the winter with a photo.

1. After preliminary preparation, boil the mushrooms in water for 25-30 minutes, removing the foam from the surface.
2. We put it on a sieve, and while the mushrooms are flowing down, prepare the marinade.
3. Put salt, sugar, chopped horseradish leaves, cloves and black pepper into the water.
4. Boil for 10 minutes, add mushrooms and cook for another 10 minutes.
5. We introduce vinegar and cook the mushrooms in the marinade for 20 minutes over low heat.
6. We take out the fruit bodies with a slotted spoon and put them in jars, sprinkling with slices of garlic.
7. We filter the marinade, let it boil again and fill the jars up to the neck.
8. Roll up with sterile lids, turn over, cover with an old blanket.
9. After the cans are completely cool, we take them out to a cool room.

How to salt boletus mushrooms for the winter in jars

There are various ways to salt brown birch trees for the winter. I must say that in this case the taste of mushrooms will differ significantly from pickled ones. However, the pickling option will not be inferior to pickling, and besides, it will retain everything nutrients in the appetizer.

• mushrooms - 2 kg;
• salt - 3 tbsp. l .;
• garlic - 10 cloves;
• onion - 1 pc.;
• dill - 3 branches;
• peppercorns - 12 pcs.;
• horseradish leaves.

Salt the birch trees for the winter according to the recipe below.

1. Boil peeled and washed boletus in salted water for 30 minutes.
2. We take it out in a colander and rinse cold water, let's drain.
3. Chop the garlic cloves, onion and horseradish leaves and combine with mushrooms, mix.
4. Add salt, pepper and chopped dill sprigs, mix again.
5. We put it in jars, we seal it with our hands and put it under oppression (it can serve as a load plastic bottle filled with water).
6. After 7 days, remove the oppression and close the jars with nylon lids, shake.
7. Take out to a cool place, and after 20 days you can serve to the table to enjoy mouth-watering mushrooms.

Recipe for making salted boletus boletus with mustard

In this recipe for cooking salted birch trees, it is better to use cold way, i.e. mushrooms do not need to be boiled beforehand.

• mushrooms - 3 kg;
• salt - 150 g;
• mustard seeds - 1 tbsp. l .;
• garlic - 10 cloves;
• vinegar 9%;
• bay leaf - 5 pcs.;
• dill - 3 umbrellas.

Salt the brown birch trees for the winter should be in banks, adhering to the step-by-step description.

1. Peeled and washed mushrooms are laid in layers, sprinkled with salt, as well as all the spices and herbs indicated in the recipe, except for vinegar.
2. Seal and press down from above with oppression for 10 days.
3. The brine that has emerged from the mushrooms is drained, and the fruit bodies themselves are washed with cold water.
4. Fresh brine is prepared: for 1 liter of water, ½ tbsp. l. salt.
5. Mushrooms are boiled in fresh brine for 5-7 minutes and laid out in sterilized jars.
6. The brine is again allowed to boil, poured into 1 liter jars to the neck, without adding 1.5 cm to the top.
7. Add 2.5 tbsp to each jar. l. vinegar and put in a pot of hot water.
8. Sterilized for 30-40 minutes over low heat, rolled up with lids and insulated with an old blanket.
9. After cooling, they are taken out to the cellar and stored for no more than 10 months.

Salt boletus mushrooms for the winter: a recipe for pickling mushrooms with dill and chili

The recipe for salting boletus birch, harvested for the winter with dill seeds and chili, will be able to diversify the diet of your family, poor in vitamins, in the cold season, and will also decorate the festive table.

• mushrooms - 3 kg;
• salt - 200 g;
• dill (seeds) - 1 tbsp. l .;
• chili pepper - ½ pod.

The recipe for salting boletus with chili and dill is prepared in stages as follows:

• After preliminary cleaning, rinse the mushrooms with plenty of water and cut into pieces.
• In an enamel saucepan, combine the fruit bodies, sprinkle with salt, dill seeds and chopped chili.
• Stir, cover with a plate that is smaller than the diameter of the pan, and press down with oppression for 4 days.
• Arrange the mushrooms in jars, seal and close with nylon lids.
• Place on shelves in the refrigerator and store for no more than 5 months. The mushrooms will be ready to eat in 30 days.

Recipe for salting boletus mushrooms for the winter with rosemary

Rosemary goes well with mushrooms, so we offer a recipe for pickling boletus mushrooms with this spice.

Spicy and appetizing fruit bodies will delight everyone at the festive and everyday table.

• mushrooms - 3 kg;
• salt - 150 g;
• water - 1 l;
• rosemary - 3 sprigs;
• bay leaf - 2 pcs.;
• garlic - 5 cloves.

You need to salt mushrooms for the winter, adhering to simple rules.

1. Peel the mushrooms, cut off the tips of the legs and rinse with plenty of water.
2. Boil in salted water, drain and put mushrooms in jars.
3. Combine salt, chopped garlic, rosemary and bay leaf in water.
4. Let it boil for 7 minutes, remove and discard the rosemary sprigs and bay leaf.
5. Seal the mushrooms in jars with your hands and cover with hot salted brine.
6. Roll up with sterile lids, allow to cool and take to the basement.
7. The first sample can be taken only after 30 days, when the mushrooms are well salted.

How to prepare fried boletus mushrooms for the winter

How else can you cook boletus mushrooms for the winter as a snack? Mushrooms fried with onions will turn out to be very tasty. In the cold season, such an appetizer will become a real "hit", seducing your guests with its aroma and taste.

• mushrooms - 2 kg;
• onions - 4 pcs.;
• salt to taste;
• vinegar - 4 tbsp. l .;
• vegetable oil - 200 ml;

The recipe for cooking boletus mushrooms for the winter, fried with onions, is prepared in stages.

1. After the initial treatment, the mushrooms are boiled in salted water for 20 minutes and, thrown back in a colander, washed.
2. Allow to drain and cool, and then cut into small cubes.
3. Fry over medium heat with the addition of 100 ml of vegetable oil until golden brown.
4. Peel the onion, cut into half rings and fry in the second part of vegetable oil until soft.
5. Combine mushrooms with onions, add salt to taste, sprinkle with ground pepper, stir and simmer over low heat for 15 minutes.
6. Mushrooms and onions are tamped into sterilized jars, pour oil under the very top and pour in 3 tsp. vinegar in each jar.
7. They are rolled up with sterile metal lids, allowed to cool in the room and taken out to the basement.

Harvesting boletus mushrooms for the winter with tomato paste

This blank, made from birch trees for the winter, will appeal to all lovers of mushroom dishes. It is prepared with vegetables and tomato paste - products that can be found in any kitchen. This appetizer can be either an independent dish or a side dish for meat or potatoes.

• mushrooms - 3 kg;
• vegetable oil - 400 ml;
• tomato paste - 200 ml;
• water - 200 ml;
• salt to taste;
• onions and carrots - 5 pcs.;
• ground black pepper - 1 tsp.

The recipe for harvesting brown birch trees for the winter is made in cans, which preserves the snack for a long time, preventing it from deteriorating.

1. After cleaning, the mushrooms are washed, cut into pieces and boiled in salted water for 30 minutes, constantly removing the foam from the surface.
2. Thrown back on a sieve, washed and left to drain.
3. Part of the vegetable oil is poured into a hot frying pan, the dried birch trees are laid out and fried until golden brown.
4. Onions and carrots are peeled, washed and chopped: onions - in half rings, carrots - in small cubes.
5. Fry vegetables in the second part of vegetable oil until golden brown and combine with mushrooms.
6. Stew over low heat for 20 minutes, then salt to taste, add ground pepper, stir
7. Add to mushrooms diluted with water tomato paste, stir and simmer over low heat for 40 minutes, stirring constantly from burning.
8. Distribute the whole mass into sterilized jars, cover with lids and put in a saucepan with hot water.
9. Sterilized in boiling water for 30 minutes and immediately rolled up with lids.
10. Insulate with an old blanket and leave for 2 days to cool down.
11. Take out to a cool place: cellar or basement, you can also put it in the refrigerator.

Mushroom boletus caviar for the winter

How to cook boletus mushrooms in the form of caviar for the winter? This preparation option is considered very popular, as it is used as a filling for pizzas, pies, tartlets and pancakes.

It can be used as a "spread" on a piece of bread and thus make yourself a small snack before lunch or dinner.

• boiled mushrooms - 3 kg;
• onions - 8-10 pcs.;
• vegetable oil;
• salt to taste;
• paprika - 1 tsp;
• bay leaf - 2 pcs.;
• a mixture of ground peppers - 1 tsp.

Caviar, prepared from boletus for the winter, has the following step-by-step recipe:

1. Grind the mushrooms with a meat grinder or blender.
2. Put in a hot frying pan, add oil and fry for 20 minutes over low heat, stirring constantly with a wooden spatula.
3. Peel the onion, wash, cut into small cubes and add to the mushrooms.
4. Fry for 15 minutes over medium heat, stirring continuously.
5. Season with salt to taste, add a mixture of peppers and paprika, stir well.
6. Cover the pan with a lid and simmer over low heat for 15 minutes.
7. Remove the lid, add the bay leaf and continue simmering for another 15 minutes.
8. Put the caviar in sterilized jars with a capacity of 0.5 liters, taking out the bay leaves, and close with tight nylon lids.
9. After complete cooling, take out the cans of caviar to the basement. Store the workpiece for no more than 6 months at a temperature not higher than + 10 ° C.

Recipe for boletus caviar with vegetables for the winter

The proposed recipe for making caviar from brown birch trees for the winter will "take root" in your notebook for a long time. Mushroom caviar with the addition of vegetables will be an excellent independent dish and addition to your diet.

• boiled mushrooms - 3 kg;
• carrots and onions - 600 g each;
• vegetable oil - 300 ml;
• salt and ground pepper to taste.

Cooking boletus mushrooms for the winter in the form of caviar is described in stages.

1. Grind boiled mushrooms and peeled onions through a meat grinder 2 times.
2. Grate the peeled carrots and add to the mushrooms and onions.
3. Put everything in a deep saucepan, add oil, salt and pepper to taste.
4. Turn on the fire to a minimum and simmer the caviar for 2 hours, stirring regularly so that it does not burn.
5. Put caviar in sterilized hot jars and immediately roll up with metal lids.
6. Leave in the room, uncovered, until completely cooled.
7. Put on shelves in the refrigerator or take out to the basement.

How to properly freeze boletus for the winter

Some novice culinary experts ask whether it is possible to freeze brown birch trees for the winter and how to do it correctly? It should be said that these mushrooms are frozen in any form: fresh, boiled and fried. This article will talk about freezing in the first two ways.

How to prepare brown birch trees for the winter by freezing them fresh?

1. To do this, the mushrooms are cleaned from dirt with a kitchen sponge, the lower part of the leg is cut off.
2. Cut into several parts and spread out in a thin layer.
3. Put in the freezer for 3-4 hours and turn on the maximum freezing mode.
4. They take it out, put it in plastic bags and put it back in the freezer, but with the usual temperature regime.

How to properly freeze brown birch trees for the winter, if they were previously boiled?

1. We clean the mushrooms from forest debris, cut off the tips of the legs and rinse with plenty of water.
2. Fill with cold water and let it boil, boil for 25-30 minutes in salted water (1 tablespoon of salt is taken for 1 liter of water).
3. We take out and put on a sieve, rinse under running water and leave to drain well.
4. Lay out on a kitchen towel so that the birch trees dry out a little, and cut into pieces.
5. Distribute in food grade plastic containers or plastic bags: we close the containers with lids, and release all the air from the bags and tie them.
6. Lay in rows in the freezer and store until the mushrooms are needed.

Defrost only in batches on the bottom shelf of the refrigerator. It should be noted that mushrooms do not like re-freezing, since when defrosting them appearance and the quality deteriorates.

Boletus solyanka for the winter

Although there are many recipes for making hodgepodge, you can stop at the option with tomatoes and bell peppers. It is practical and economical for the family budget. Such harvesting of boletus mushrooms for the winter will be an excellent addition to your daily menu.

• boiled mushrooms - 2.5 kg;
• cabbage - 1 kg;
• tomatoes - 1 kg;
• sweet bell pepper- 500 g;
• bitter pepper - 1 pc.;
• onions and carrots - 500 g each;
• vegetable oil - 1 tbsp.;
• salt - 3-4 tbsp. l .;
• vinegar 9% - 200 ml;
• black peppercorns - 20 pcs.;
• bay leaf - 5 pcs.

Solyanka from birch trees for the winter can also be made with the addition of bitter pepper, which will add more piquancy and pungency to the appetizer.

1. Chop the boiled birch trees into small pieces and put in an enamel saucepan.
2. Scald the tomatoes with boiling water, peel and chop with a blender or meat grinder.
3. Peel carrots and onions, wash and chop: onion into cubes, grate carrots on a coarse grater.
4. Finely chop the cabbage, Bell pepper peel and cut into noodles, and hot pepper into cubes.
5. Combine all vegetables with mushrooms in one container, add oil and simmer over low heat for 60 minutes.
6. Add salt, peppercorns, bay leaf and vinegar, mix.
7. Continue simmering for another 20 minutes, stirring constantly with a wooden spatula.
8. Arrange in hot sterilized jars, roll up the lids and wrap warmly.
9. Leave it under a warm blanket until it cools completely and only then take it out to a cool place.

• All are suitable for freezing edible mushrooms, but more than others - strong and not wormy young porcini mushrooms, aspen mushrooms, boletus mushrooms, champignons, chanterelles, honey agarics.
• Mushrooms are a very delicate product and therefore require careful attention and processing as soon as possible. The best thing is to put them in storage the same day they were collected in the forest or bought on the market.
• How to freeze mushrooms? Freezing principle forest mushrooms generally similar to freezing berries. Mushrooms must be carefully sorted out, discarding dubious and wormy mushrooms, cut off, remove spoiled parts and rinse thoroughly, changing the water several times. It is best to freeze whole young, strong mushrooms, which are rarely wormy. Dry the washed mushrooms on a towel, cut the large ones, then put them on a baking sheet or tray in one layer and place in the freezer. The answer to the question "how to freeze porcini mushrooms" is exactly the same.
• Put the frozen mushrooms in a bag or container, tie, mark (be sure to write the date of the bookmark and the variety of mushrooms), put in the freezer for storage.
• Remember that thawed mushrooms are a favorable breeding ground for various microorganisms, therefore, after thawing, the mushrooms should be used immediately for preparing mushroom dishes.
• Frozen mushrooms are stored in a freezer at -18 ° C for up to one year.

Can mushrooms be frozen fresh?

If you are afraid of freezing fresh mushrooms, boil them before freezing for 5 minutes in boiling salted water, discard in a colander, dry and only then freeze.

Sign containers and bags with frozen mushrooms - when cooked, they look like a homogeneous mass. Fill containers whole. The less air is left in the container, the better the food will be stored in it. The same rule applies to plastic bags: squeeze the air out of them to the maximum, tie them up, then put them in the freezer. Now you know everything about how to properly freeze mushrooms!

Mushrooms are a member of the genus Boletov family. They combine a number of types of mushrooms, popularly called boletus (birch, obabok) and boletus (aspen, redhead). Chunks easily tolerate freezing. In this article, we suggest the most popular ways to freeze mushrooms in the freezer for the winter.

The harvested harvest of mushrooms, before placing in the freezer, must be sorted out and cleaned. Stubs are spongy mushrooms, so it is highly undesirable to wash them in water before freezing. It is best to wipe the dirty areas with a damp cloth or use a dishwashing sponge.

If the mushrooms are very contaminated, then they must be quickly rinsed with water, but in no case soaked. Otherwise, the spongy structure of the cap will absorb water and, when frozen, the mushrooms will be damaged by ice crystals formed from water. However, this rule is an exception if you plan to boil or stew the mushrooms before freezing.

How to freeze stumps for the winter

Raw mushrooms

The smallest mushrooms can be frozen whole raw. The most important rule is to choose dense mushrooms without traces of damage and wormholes.

Before freezing, the stumps are cleaned of dirt and the legs are cleaned, but it is better not to cut off the caps.

Mushrooms are laid out on a cutting board covered with cellophane and sent to the freezer. Pre-freezing on a flat surface will prevent the mushrooms from sticking together.

After a few hours of being in the cold, the lumps can be taken out and transferred to separate containers for long-term storage.

Blanched butcher

To make mushrooms take up less space, many housewives boil them in boiling water for 5-10 minutes before placing them in the freezer.

For this, mushrooms of any size are cut into pieces and dipped in boiling water. After that, the stumps are transferred to a colander and the excess liquid is allowed to drain.

The cooled mushrooms are laid out in bags or containers for freezing.

This method allows you to save space in the freezer almost twice.

Watch the video from the channel "Vkusno i Sytno" - Freeze mushrooms for the winter

Stewed lumps

Another way to freeze mushrooms is to stew them until they are fully cooked.

Cut the pure mushrooms into small cubes and put them in a frying pan. If they were previously washed with water, then there is no need to add liquid anymore, since it will be released in sufficient quantities from wet mushrooms.

Cover the pan with a lid. Stew the stumps until cooked for 20-30 minutes. There is no need to add salt!

Put the finished mushrooms on a sieve and wait until they dry slightly and cool. The cooled blank is placed in bags, tightly packed and put away in the cold.

Stewed mushrooms are completely ready-to-eat, and the absence of oil allows them to be used for preparing dietary meals.

Fried mushrooms

Fried chunks are perfectly stored in the freezer. For this, the mushrooms are cut into pieces and sent to the pan.

Fry the butcher first without adding oil and with the lid open. As soon as the liquid begins to evaporate intensively, add vegetable oil to the pan. Fry the lumps until golden brown, stirring constantly.

To rid the workpiece of excess fat, the mushrooms are laid out in a colander and the leftovers are allowed to drain.

Watch the video from the channel "Mari Annet" - Fried lumps

How and how much to store mushrooms in the freezer

Properly frozen raw, boiled and stewed lumps can be stored in the freezer for up to 1 year, and fried mushrooms will need to be eaten within 6 months. The optimum storage temperature is -16… -18 ° C.

When sending food to the camera, be sure to leave a mark on the container or bag about the food it contains and the date it was booked.

Mushrooms, frozen raw, are thawed in the refrigerator, placing them on the lowest shelf. Slow defrosting will produce a product that is almost indistinguishable from fresh. This rule also works for mushrooms frozen in other ways, but in most cases, mushrooms are used for cooking without defrosting.

Description

Freezing mushrooms is a simple and rational way to store mushrooms for a long time. No special skills, special tools or experience are required. You just need a little desire, and, as a matter of fact, the birch trees.
All brown birches are subject to freezing, regardless of size and integrity, therefore, it will be most advisable to leave broken or large mushrooms for this storage method for the winter, and small and beautiful ones - to roll up in salted or pickled jars. Let them please the eye.
Frozen foods do not lose their properties for a long period, because they remain fresh throughout the storage period. Minimal heat treatment or its absence allows all vitamins to be preserved, which is an important factor and a positive side that experienced housewives take into account when harvesting for the winter.
The simplicity of preparation, the small expenditure of time frankly seduces, therefore, with a large number of available products of the same type, the question always arises of how to diversify the range of preparations as much as possible, taking into account the desire of households for varied and interesting food.
A substitute for freezing can hardly be imagined. The only limiting factor can be considered the volume of the freezer, which significantly affects the quantitative content of products in it. It is on the volume that the housewives' desire to try to freeze any mushrooms depends, because everyone is trying to freeze fruits and berries for pies and compotes, bell peppers for stews and soups, greens for salads.
Mushrooms frozen for the winter are suitable for further consumption in their usual form: fried and boiled as a filler in pies, omelets, soups and stews. Everything is very simple!
Taking advantage of our simple step by step recipe with a photo of the preparation for the winter by the raw method of freezing, you will receive wonderful fresh brown birches on your table at any time of the year.

Ingredients

Freezing boletus - a recipe

We sort out the freshly picked mushrooms and thoroughly clean them of dirt, adhering grass and leaves.

We shorten the legs, cut off the unsuitable for use parts of the mushroom, cut the large ones into pieces.

We wash the mushrooms and soak them in very salty water so that the pests in them come out. The worms will not be visible on the surface - they will sink to the bottom of the container in which you will soak the mushrooms. For a liter of water, we take two tablespoons without a slide of salt. We leave the birch trees in it for two hours. Then we catch them and drain the water.

My mushrooms are good: young boletus trees are not very slippery, but the old ones will have to work. We wash the mushrooms in a large amount of warm water right in a bowl. Rinse off mucus in running water, then put it on a cotton towel and dry the mushrooms.

Washed and almost dry mushrooms will look something like this.

We pack mushrooms in plastic bags with a lock of a size convenient for you, based on the norms for one-time preparation of the required amount of food in your family, since mushrooms are not subject to repeated freezing. We give the bags the shape of a layer, placing the mushrooms in one row. We spread it on a flat surface in the freezer and freeze it. The frozen brown mushrooms are ready raw! Mushrooms can be stored at a constant temperature for nine months from the date of freezing. Their use is traditional and no different from fresh mushrooms.