In some regions of Germany, the tasty chestnut boletus (Xerocomus badius) is also known as chestnut mushroom or brown cap. It is often found under spruce, pine and beech trees and is often confused with the very similar porcini mushroom. The aromatic chestnut boletus is very suitable for freezing - practical if you have once again found a good mushroom spot.
Mushrooms are best frozen blanched
Prepare brown caps properly
However, brown caps must be thoroughly prepared before freezing: Like so many boletuses, their meat is also very popular with snails, maggots and other animals. The larger specimens in particular are often completely eaten up by maggots and should therefore be left where they are. Cut the mushrooms you find lengthwise on the spot to check for maggots - otherwise there can be a big surprise at home. At home, carefully clean the mushrooms:
- Cut off the hard part of the stalk.
- Remove the mushroom sponge.
- Check the mushrooms for gold mold infestation.
- Cut off feeding and damaged areas.
- Peel off the hat skin.
- Remove dirt carefully with the tip of a knife and a damp cloth.
If possible, chestnut boletes should not be washed, as their tubes soak up water very quickly. After cleaning, cut the mushrooms into bite-sized pieces.
Freeze brown caps
The appropriately prepared brown caps can be frozen raw or ready-made. It is best to blanch the mushrooms in salted water for a few minutes before freezing, or fry them in butter until almost done. 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 stored 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 out of 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 finally freeze the dish immediately as described above. Cool down the dish quickly and do not leave it at room temperature for a long time! Prepared brown caps can be stored in the freezer for about two to three months.
tips
The aromatic brown caps are also very suitable for drying.
The garden journal freshness ABC
How can fruit and vegetables be stored correctly so that they stay fresh for as long as possible?
The garden journal freshness ABC as a poster:
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