Mushrooms fried for the winter

Autumn honey agaric

A very simple and convenient recipe for canning forest mushrooms in oil or fat (lard). In fat, chanterelles are especially good, which twinkle with their red sparks in white fat. And it turns out the finished second dish. It remains only to add potatoes or rice. In winter, scoop up a couple of tablespoons of these canned mushrooms, throw them into a pan, cut potatoes there and fry them with mushrooms in lard! Full buzz! I remember, as a child, I was treated to this mushroom preparation at a party, and even then I was amazed at the simplicity of preparing the canned food themselves and dishes from them. And then I already wanted to find this simple recipe for canning forest mushrooms. At home, we only pickled and salted mushrooms - see the recipe.

In short, how to do it.

What you need for harvesting fried mushrooms

• Mushrooms(white, boletus, chanterelles, pigs, russula, saffron milk mushrooms, oil mushrooms, mushrooms, champignons and other good edible mushrooms);
• Vegetable or creamy (can be melted) oil, vegetable fat or- animal fat(melted lard - lard);
• Salt.

These are porcini mushrooms found in the forest.

How to cook fried mushrooms

• Wash mushrooms, clean. Cut if very large. boil twice for 15 minutes each time, changing the water and washing the mushrooms. Drain off the last water.
• Melt butter or fat in a frying pan (there should be a lot of it). Add mushrooms and simmer covered 30 minutes.
• Open the lid and simmer 15 minutes until the excess moisture evaporates. Toward the end, taste and salt to taste;
• While the mushrooms are stewed and fried, prepare the jars: rinse with soda or detergent, pour over boiling water or hold for 5 minutes over boiling water (for example, over a kettle). Rinse and boil iron lids (in a bowl, placing a clean cloth so that they do not burn), plastic ones - just rinse and pour over with boiling water.
• Arrange the finished mushrooms in jars, leaving room for a layer of oil (or fat). Pour in the oil left over from frying (layer 1-1.5 cm) and close with lids (plastic or roll up iron). If there is not enough oil left, bring a new portion of oil to a boil, and if you fill it with fat, salt it.
• Store in refrigerator, basement or cellar under a plastic cover for 5-6 months, under an iron one - even longer.

It's butterflies growing

Features of canning fried mushrooms and taste

Mushrooms canned in fat turn out to be a very tasty and convenient semi-finished product. You will not regret!

If you have collected a lot of mushrooms of the same type, then it is better to sort the mushrooms into varieties and prepare each type separately. So the taste will be more uniform and the appearance will be beautiful.

However, if you have a little bit of all the mushrooms, then it’s also good, the taste of the mushroom platter will be uniquely original and unique. Yes, and the view is intricate.

Remember that the legs of mushrooms and boletus are not used, they are not tasty. Only hats are good.

Another recipe for fried mushrooms

There is an option frying mushrooms for the winter with vinegar (Bulgarian).

The difference from our recipe is that the mushrooms are not stewed for half an hour, but quickly fried over intense heat, cooled and then transferred to prepared jars, and garlic and finely chopped greens are thrown between the mushroom layers.

The remaining oil is combined with vinegar (1-2 tablespoons, depending on the volume of mushrooms), salted, brought to a boil. Then - the fire is turned off, the oil is cooled. And they fill them with mushrooms in a jar (here the layer is about 3-3.5 cm). And roll up the lids.

Canned mushrooms, in my opinion, are good in all versions! The main thing is that they are edible, so keep an eye out!

Enjoy your meal!

Other recipes for canning mushrooms for the winter