The chef gave tips on freezing porcini mushrooms for the winter

In order to preserve the taste and aroma of porcini mushrooms after defrosting, it is important to properly prepare for the freezing process. First of all, they should be thoroughly cleaned with a soft brush or a damp cloth to gently remove any contamination, Sergey Kondakov, brand chef of the Moscow Mela restaurant, told Izvestia's Food Without Borders gastronomic project.

Choose medium-sized mushrooms, as they usually have the best balance between flavor and texture. The surface of the product should be white or light brown without stains or damage. You also need to make sure that all the mushrooms are firm and elastic to the touch. Softness may indicate the beginning of spoilage.

"Cut large mushrooms into medium—sized pieces — this will facilitate the cooking process after defrosting," the expert said. — Be sure to put the chopped mushrooms in boiling water for 2-3 minutes, and then quickly cool them in cold water to stop the cooking process."

After blanching, dry the mushrooms well with paper towels or napkins to remove excess moisture. After making sure that the products are dry, pack them in airtight bags or containers and place them in the freezer. In winter, frozen porcini mushrooms can be used to make sauces and added to various dishes, our interlocutor advises.

You can read more tips from chefs and exclusive recipes on the Izvestia Zen channel "Food Without Borders".