Fried mushrooms for the winter: 5 best recipes for preserving, storage

In summer and autumn, it's time for mushrooms. If the “silent hunt” was successful, then you can experiment, and instead of traditional s alted mushrooms, spin fried mushrooms for the winter. For conservation, you can use any kind of mushrooms.

Features of harvesting fried mushrooms for the winter

There is nothing difficult in harvesting mushrooms for the winter. Any type is suitable for frying. It is best to choose small mushrooms, they turn out tastier. If there are a lot of them, it is best to sort them out by type and preserve them separately. So the taste of s alting is rich and uniform.

It is also worth noting that the legs of mushrooms and boletus are undesirable to use for conservation. They don't taste very good.

Requirements for the main ingredients

Mushrooms are best picked away from the road. Toxins and heavy metals accumulate in them in large quantities, and this can lead to poisoning. You can not use worm mushrooms. Hats should be even, without signs of damage, and the legs should be tight. For frying, both vegetable and butter are suitable. You can also fry mushrooms in fat.

Should mushrooms boil before frying or not?

Optional to boil before frying. This is only necessary if the mushrooms were collected close to the road or houses. Cooking mushrooms helps to digest harmful substances from them, and if they were collected in an environmentally friendly place, then there is no need for it.

Also, the need to boil mushrooms depends on their type. Of course, edible can not be boiled. And conditionally edible ones must be boiled.

With pre-cooking

Before frying, the mushrooms are sorted and washed thoroughly. Then pour ice water for 20-40 minutes. It is drained before cooking. Boil for 20-35 minutes.

No boiling

Mushrooms can not be boiled, but immediately start frying. In this case, they are also washed and sorted out. You can cut them if they are large. This method of preparation is suitable if the preservation will be without sterilization.

Recipes for fried mushrooms

There are a large number of recipes for mushrooms fried for the winter. This is an excellent semi-finished product, which is suitable for preparing a variety of dishes.

Fried mushrooms for the winter in jars

Ingredients for fried mushrooms in vegetable oil:

• 3 kg peeled and washed mushrooms;
• 3 tbsp. l. vegetable oil (you can also use butter to give the dish an unusual flavor);
• fine table s alt to taste;
• a couple of bay leaves;
• any spices you want.

Cooking preservation:

1. Rinse mushrooms thoroughly from the ground, sort them out and clean them of debris.
2. Pour in water and leave them for 20 minutes.
3. Melt the butter in a frying pan and add some vegetable oil.
4. Put mushrooms into the pan and fry until tender, stirring occasionally.
5. 3-5 minutes before cooking, add s alt and spices, bay leaf.
6. Pull out the bay leaf.

Ready-made mushrooms put into banks and roll up. Mushrooms prepared in this way should be stored in the refrigerator and consumed as soon as possible.

Chanterelles

Required ingredients:

• 3 kg chanterelles;
• s alt;
• oil or fat;
• any spices.

The process of preparing a leaflet for the winter:

1. Cut the chanterelles into large cubes.
2. Pour in water and boil for 10 minutes. In order to make sure that the chanterelles are good, you can try the water. If it doesn't taste bitter, the chanterelles are good to eat.
3. Melt the butter in a frying pan and put the chanterelles, fry for 40 minutes until the liquid boils away completely.

A few minutes before cooking, you can add spices to give the workpiece an unusual flavor. Arrange the finished chanterelles in jars and close. The blank is best used for frying potatoes. It is not necessary to fry the chanterelles, you can immediately add them to the potatoes.

Champignons

Ingredients for harvesting champignons fried with onions for the winter:

• fresh mushrooms;
• 2 medium sized onions;
• s alt.

Preservation preparation process:

1. Cut mushrooms into slices or slices.
2. Peel the onion from the husk, chop into large cubes.
3. Heat the pan, add sunflower oil.
4. Sprigs of rosemary can be added to the oil so that the mushrooms have a pleasant aroma and flavor.
5. Fry the onion until golden brown.
6. Add the mushrooms and fry them until the excess liquid boils away and only oil remains.

S alt at the end of cooking. Arrange the workpiece in jars and cover with lids. Remove the preservation in the refrigerator or cellar.

Oyster mushrooms

Ingredients for harvesting oyster mushrooms for the winter:

• oyster mushrooms;
• butter;
• s alt and spices optional.

How to cook the dish:

1. Clean oyster mushrooms from debris, rinse thoroughly under running water and let them dry a little.
2. Then chop them, but not finely.
3. Heat the frying pan, melt the butter in it, then add 20 ml of sunflower oil.
4. Spread oyster mushrooms and fry until golden brown.

Don't forget to s alt the oyster mushrooms. This can be done both at the end of cooking and at the beginning. Arrange the finished dish in jars and close the lids. Put them in the fridge or store them in the cellar.

Fried oyster mushrooms can be warmed up and eaten as a separate dish, or you can cook potatoes, soups or any other dishes with them.

Bulgarian

What you need for cooking:

• mushrooms;
• oil for frying;
• a few garlic cloves;
• 3 spoons of 9% vinegar;
• dill and parsley;
• s alt.

Cooking process:

1. Peel and cut the mushrooms.
2. Fry in a pan until tender.
3. Put garlic and chopped greens into jars, put mushrooms.
4. Add s alt and vinegar to the mushroom oil, bring to a boil.

Pour the mushrooms with the resulting marinade, sterilize the jars for 40 minutes in s alted water, then roll up.

Storage of blanks

Fried canned mushrooms can be stored in the refrigerator or basement.

How much can you keep?

Fried mushrooms keep for about a year. It is undesirable to keep them longer. The dish loses its taste, and the more jars stand, the higher the chance of poisoning. Best consumed within 6 months of swirling.

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