Freezing Brown Caps - How To Prepare Them Best

Prepare brown caps correctly

However, brown caps must be prepared thoroughly before freezing: like so many boletus, their meat is very popular with snails, maggots and other animals. The larger specimens in particular are often completely worm-eaten and should therefore be left standing. Cut the mushrooms you find on the spot lengthways to check them for maggots - otherwise the surprise at home is sometimes big. Then carefully clean the mushrooms at home:

Cut off the hard part of the stem.
Remove the mushroom sponge.
Check the fungi for gold mold infestation.
Cut off eating and damaged areas.
Peel off the hat skin.
Carefully remove dirt with the tip of the knife and a damp cloth.

Freeze brown caps

The appropriately prepared brown caps can be frozen raw, but also ready-made and ready-made. It is best to blanch the mushrooms in salted water for a few minutes before freezing or to fry them in butter almost completely. The mushrooms treated in this way are quickly cooled down in a water bath and immediately frozen. First pre-freeze the mushrooms at minus 20 ° C in order to store them later at at least minus 18 ° C. They can then be kept in the freezer for up to a year.

Quick meal: freeze prepared brown caps

Of course, it is particularly practical if you can already take a ready-made mushroom dish from the freezer and only have to warm it up. For this purpose, prepare the brown caps as desired - they must be boiled, fried or steamed for at least 15 minutes at a minimum of 70 ° C - taste them and then freeze the dish immediately as described above. Chill the dish quickly and don't leave it at room temperature for a long time! Prepared brown caps can be kept in the freezer for around two to three months.