"Freezing and preserving techniques" directly taught by food professionals! "More delicious than raw" money-saving and time-saving recipes using "mushrooms"

Hello. I am Ayumi Nakaganji, a chef.

Mushrooms are now in season. They are easy on the wallet even when vegetables are expensive, and there are many varieties available even when there are few vegetables on the shelves. They can be said to be a versatile ingredient.

However, they tend to be forgotten and stored in the corner of the refrigerator because they contain a surprisingly high amount of moisture and spoil easily.

This time, we will introduce you to how to freeze and preserve mushrooms, as well as recipes that use them.

Buy it when it's cheap and make it yourself! Homemade "Frozen Mixed Mushrooms"

It's easy to make, just use your favorite mushrooms.

(1) Cut off the stems of the mushrooms if they have any, and cut them into bite-sized pieces or break them apart with your hands. This time, we used Bunashimeji, Maitake, King Oyster Mushroom, and Enoki.

Image: Ayumi Chuganji

(2) Put everything into a large freezer storage bag and mix it all together. Flatten it as much as possible to remove the air, close the opening and freeze (if the ingredients overlap, they will stick together and become a clump, which will be difficult to use).

Image: Ayumi Chuganji

Once the mushrooms are frozen, you can store them upright.

Another benefit of freezing it once is that it enhances the flavor and aroma.

When you want to eat it, you can add it to your food while it's still frozen and heat it up. I make miso soup or soup almost every day, so I find it really useful to be able to just add it to my dishes while it's still frozen.

It can be stored in the freezer for about a month.

Recipe using this product: A hearty side dish soup "Mushroom and salted salmon milk soup"

The combination of mushrooms and salmon is a good match, isn't it? The salted salmon I received as a hometown tax donation is taking up my freezer, so this time I made a milk soup that makes the most of the saltiness of the salted salmon. Of course, you can also make this with raw salmon, but I recommend using salted salmon because the flavor of the salted salmon dissolves in the soup and makes it delicious.

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
Salted salmon (or raw salmon) - 2 slices
Frozen mushrooms・・・150g
White onion・・・1/2
Milk...200ml
Water・・・150ml
Salt...1/2 teaspoon
Consomme・・・1/2 teaspoon
Flour...1 tablespoon
Olive oil...1/2 tablespoon
Black pepper...appropriate amount
Parsley (chopped) - appropriate amount
Butter...10g

<How to make>

(1) Sprinkle sugar (not included in the recipe) on the surface of the salted salmon and leave for 10 minutes. Rinse quickly, wipe off the water, and cut into bite-sized pieces. Remove any bones. Slice the green onions into 1cm-wide rings. *If using raw salmon, sprinkle salt generously on the surface, leave for 10 minutes, and rinse.

(2) Add butter, olive oil, frozen mushrooms, and white onions to a pot and fry.

(3) Once everything is soft, sprinkle in the flour and stir fry. Once everything is well mixed, add the water, heat it up, and mix well.

(4) Add the milk in three portions, stirring each time. When it begins to boil, reduce the heat, add the salmon, salt, and consommé, and simmer for 5 minutes (do not bring to a boil as it will separate).

(5) Season with salt (not included in the recipe) and add parsley. Serve in a bowl, drizzle with olive oil, and sprinkle with black pepper. Serve with bread if desired.

If you remember the basic recipe for milk soup, you can make it with a variety of ingredients. If you don't have salmon, you can also use bacon or sausage to make it delicious.

Adding maitake mushrooms will cause the soup to turn slightly darker, so if this bothers you feel free to omit them (the color that comes from maitake mushrooms is polyphenols).

What did you think? It's the coming season when mushrooms become cheaper. Why not buy a lot on sale days and store them? (Text by Chuganji Ayumi)
*This article contains information current at the time of publication.

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