Recipe for fried mushrooms: for the winter we make a tasty and healthy preparation
Honey mushrooms are one of the most delicious and necessary mushrooms that are harvested in the first half of the ozari. They contain various vitamins (C, D, PP) and microelements (phosphorus, copper, potassium, calcium, etc.), they are also rich in amino acids and fiber. Honey mushrooms are comfortable and pleasant to "extract", because they grow in large groups on the roots of trees protruding from the ground, or old stumps. They can be distinguished from poisonous mushrooms by a convex pale brown hat, 4 to 12 cm in diameter, covered with brown scales. The legs of honey mushrooms reach 10 cm in length and 1.5 cm in thickness, have a brown color, the same as the hat. The pulp of these mushrooms is whitish, has a pleasant smell and slightly astringent taste. Also a fascinating feature is the snow-white ring on the leg. It’s quite easy to assemble a huge basket of mushrooms, but it’s already more difficult to decide what to do with them, because there are a lot of options - one is “tastier” than the other. These mushrooms are marinated, boiled, baked and, of course, canned. In this article, we will present a fascinating recipe for fried mushrooms for the winter. Such mushrooms will become a real delicacy both as an independent dish and as part of other dishes.
Recipe for fried mushrooms for the winter
To begin with, the collected mushrooms must be properly processed - sorted out and cut off bad, wormy places. Then they need to be washed: pour cool water into a huge container, add a little salt, citric acid to it and put the mushrooms to soak. So you just clean the mushrooms from adhering debris, sand and worms. That's basically it. Honey mushrooms are clean mushrooms, therefore they do not require painstaking scraping of the pulp with a knife. Hats are best separated from the legs. After processing, the mushrooms are boiled for 40 minutes, the foam is sometimes removed. You can play it safe and drain the first water 10 minutes after boiling. After boiling, place the mushrooms in a colander and let the excess water drain. Now let's figure out how to cook fried mushrooms. To make this delicious piece, you will need the following ingredients:
- boiled mushrooms - 2 kg;
- onions - 5 pcs.;
- packaging of margarine;
- salt and ground pepper.
The recipe for fried mushrooms for the winter is this: take a deep frying pan and melt a piece of margarine. Cut the onion into small cubes and put it in the pan. Add pre-boiled mushrooms there, salt and pepper them to taste. Make a small fire and cover the pan with a lid. Fry the mushrooms, remembering to stir them from time to time. When the mushrooms begin to “shoot”, increase the fire and fry them, stirring constantly, for 5 minutes. Remove the pan from the heat and carefully spread the workpiece over the previously sterilized 0.5 liter jars. Roll them up with lids. Everything, a beautiful snack for the winter is ready. Such mushrooms can simply be heated in a pan and add sour cream to them, or they can be used to make first and second courses.
Honey mushrooms: recipes. Appetizing mushrooms fried for the winter
There is also another recipe for canning fried mushrooms. To make this fragrant blank, you will need ghee and, of course, pre-peeled and boiled mushrooms. Ghee can be made without the help of others on the basis of 1 kg of butter put half a teaspoon of salt. So, the recipe for fried mushrooms for the winter is the following: we take a deep saucepan or a thick-walled saucepan and melt the butter in it. We put mushrooms there, cover the container with a lid and fry, occasionally stirring the mushrooms with a spatula. After the snow-white steam does not go, fry over medium heat for another 10 minutes. Salt the dish to taste. Now we lay out the snack in pre-sterilized jars, tamping well - so that there are no air bubbles left. It is better to do this with a spoon with holes so that excess oil flows into the pan. We fill the jars with mushrooms to the very top and let them cool. The oil should settle and solidify. Then add the remaining ghee to each jar and leave to cool. Cover the bowls with parchment paper and place in the refrigerator. After complete solidification, the parchment should be removed and the jars closed with boiled plastic lids. This preparation should be stored in the refrigerator. Bon appetit!
