How To Freeze Chicken Of The Woods Mushroom Your Complete Guide to Freezing and Preserving Mushrooms

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You can dry most types of mushrooms successfully, but not all of them. Some have a much better texture if you freeze them. While some mushrooms are better cooked before they are frozen, others are fine to freeze raw.

Grocery store button mushrooms, creminis, and portobellos (which are mature creminis) are cultivated mushrooms that can be frozen raw or cooked. Hen of the woods mushrooms and maitake mushrooms freeze well raw. Wild mushrooms in the slimy-capped Suillus genus are tasty, but they have such a high moisture content that they are almost impossible to dehydrate well—they are definitely better preserved by freezing them raw.

With both raw and cooked mushrooms, the goal when freezing them is to prevent the mushrooms from sticking together in a big clump. When it comes time to use them in a recipe, you want to be able to take out just what you need and not have to thaw an entire brick of frozen food. With raw mushrooms, freezing them in a single layer first before packaging them prevents that problem.

Freezing Raw Mushrooms

  1. Clean the freshest mushrooms you can find. Avoid any mushrooms with dark spots, any that are shriveled and any that have an unpleasant odor.
  2. Chop the mushrooms into slices or dice them. You can always chop them up smaller when you use them. For now, just aim for pieces that are no more than 1/2-inch thick.
  3. Spread the mushroom pieces in a single layer on a cookie sheet or large plate. It is okay if the pieces touch, but they should not overlap. Freeze for 2 hours.
  4. Transfer the frozen mushrooms to freezer containers. Because they were frozen in a single layer first, the pieces stay loose and individual in the containers.

Freezing Cooked Mushrooms

Grocery store button mushrooms, shiitakes, and wild mushrooms including oyster, chicken of the woods, and tooth mushrooms have a better texture when you finally use them if they are cooked before they are frozen.

  • Clean the freshest mushrooms you can find. Avoid any mushrooms with dark spots, any that are shriveled and any that have an unpleasant odor.
  • Chop the mushrooms into small pieces or slivers that are less than 1/2-inch thick (you’ll be cutting them up into smaller bits than for the raw method).
  • Heat a little oil or butter in a skillet over medium-low heat. Add the mushrooms and cook, stirring often, until the mushrooms first release their liquid and then reabsorb it. You can also prepare the mushrooms by steaming them first.
  • Wait for the cooked mushrooms to cool to room temperature. Transfer the cooled mushrooms into small freezer containers that are no larger than 1-cup size.
  • Alternatively, put the mushrooms into freezer bags in a layer not more than 1/2-inch thick. Store the freezer bags horizontally. What you’ll end up with is a frozen mushroom “pancake” that you can easily break up into pieces to take out only what you need.

Video about How To Freeze Chicken Of The Woods Mushroom

How to Prepare Chicken of the Woods Mushroom for the Freezer

How to clean Chicken of the woods mushroom can be seen here http://youtu.be/rYLD2890ERQ

How to Deep Fry Chickicken of the Woods mushroom http://youtu.be/CHpnQg3dX7A

From my mushroom hunting series week 4 I harvested over 10 lbs of Laetiporus sulphureus a.k.a. “Chicken of the woods” This video will show you how to prepare them them for the freezer. Usually when you find the chicken mushrooms you’ll end up with a few lbs of them that might just last you all winter long. Be sure to check back for other mushroom hunting videos coming soon. Thanks for watching.

Laetiporus sulphureus – “Chicken of the woods”
DISCRIPTION – Grows on living and dead hard oak trees, annual, and grows in clusters or by their shelf. Mainly grows in the summer and fall. Spore print is white and the fruiting body can grow well over 12 inches. The flesh is thick and tender when young, and very tough like leather in the last stages before it crumbles away. Can be used as a chicken substitute in dinners.

Here is week 4 of my mushroom hunting series. Last week I talked about the Jack-O-Lanterns that I was going to make a video of but the computer is acting funny when I put the disc in so I ended going out to see what I could find. Well here it is, I found a nice patch of chicken of the woods mushrooms. This is the earliest it has ever been for me to find this type of fungus or this type of mushroom.

I did end up with 10 lbs of mushrooms from the one bloom of fungus. These are one of my favorite mushroom to find out foraging and the most easiest ones from me to find because of the color.

This is why I rant about picking the morels when they are so small, they grow to be this BIG! The pictures of this yellow morel and it’s surroundings are at the end of this video. Enjoy and thanks for watching.

Mushroom hunting can be very fun for the whole family to do. Most of the time out hunting mushrooms you’ll find lots of them if the conditions are right, mainly a few days after a good rainfall is when you can go foraging out in the woods or in a meadow to find fungi or fungus.

Be sure to becarefull on what you pick to take home and eat, most shrooms are poisonous. Some can cause a serious case of intestinal problems while others can cause death.

While out hunting for deer or turkey you will most likely come across some good edible wild mushrooms which can be found out in the wilderness. While you out camping in the spring summer or fall go and try to look for some fungi when you are out hiking or fishing.

I do get alot of questions about what kind of mushroom is this or what kind of mushroom grows. Cooking these mushroom is real easy to do, just check out my cooking video. The chicken of the woods spore print is white and can be found while out camping or hiking.

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