Recipes for delicious fried mushrooms for the winter. Delicious recipes for fried mushrooms for the winter with step by step photos

05.09.2019 Soups

Fry mushrooms for the winter!

What a blessing to go to the cellar in winter and bring a jar of rolled up fried mushrooms! To dump this wealth into the pan and make the whole house close its eyes with pleasure - an indescribable magical smell seems to bring you back to summer when you just came from the forest with full baskets ...

And in order to give your family such unforgettable moments, you must not miss that - not particularly long and quickly passing - period when you can still go to the nearest forest for a mushroom harvest.

When preparing fried mushrooms for the winter, fat is used as a preservative - butter or ghee, lard (melted interior lard) and vegetable oil. Most often, housewives prefer a mixture of fats, not without reason, considering such preparations the most delicious.

Boil mushrooms before frying or not?

This question will surely arise before the novice hostess. And many people decide that it is better to play it safe than worry about the safety of their blanks. To feel confident, of course, it is better to know for sure which mushrooms need additional heat treatment and which do not. Let's take a closer look at the rules.

Do not require pre-boiling

Edible and conditionally edible mushrooms are prepared in different ways.Edible mushroomscan be fried immediately. These include::

White mushrooms
Butterlets
Flywheels
Birch trees
Aspen boletus
Chanterelles
Ryzhiki
Umbrellas
Champignon
Hericiums
Rows
Oyster mushrooms
Russula
Honey mushrooms

Naturally, additional heat treatment of edible mushrooms will not harm the human body. But their nutritional value decreases, the specific mushroom aroma weakens and the taste worsens. And some mushrooms become slimy even after a short boil.

Be sure to boil

And here conditionally ediblemushrooms must be boiled before frying. This helps to reduce the toxicity to a safe level and eliminate the pungent taste: the toxic substances of such a mushroom dissolve in water when heated, we pour it out, and the mushrooms themselves become edible.

Be sure to boil:

ordinary lines
pink waves
brittle and pungent russula
black and yellow milk mushrooms.

Because of the bitter taste, all those mushrooms are soaked and boiled thathave a burning milky juice:

camphor, alder and sweet milky
bitters
violins
serushki
white pods
some types of russula, pigs and talkers
moths
and some other mushrooms.

When boiled, the bitterness turns into water, and the taste of the mushrooms is significantly improved. Many summer residents explain the need for preliminary boiling by the fact that this will additionally cleanse the mushrooms from environmental pollution.

Be that as it may, it is necessary to rely both on theoretical data on the group belonging of mushrooms and on local conditions and traditions. It is good if this knowledge is passed down from generation to generation. In such families, and "mushroom" troubles almost never happen.

Fried mushrooms with pre-boiling

Since many housewives still boil all mushrooms before frying, we will pay special attention to this method. Let's look at the process step by step.

Step 1 - cleaning

The mushrooms brought from the forest need to be poured with cold salt water for 1.5-2 hours, then rinsed and cleaned.

Advice:the legs of birch trees and honey agarics turn out to be harsh when frying, so it is better to cut them off and put them to dry - in winter, in a milled state, they are perfect for making mushroom sauces and soups.

Step 2 - the first boiling

Pour the mushrooms with cold water, bring to a boil and boil over low heat for 15 minutes, removing the foam that formed during boiling. After 15 minutes, discard the mushrooms in a colander and rinse with water.

Advice: when boiling porcini mushrooms, you can add a small amount of citric acid (about 3 grams per liter of water) to the water so that they do not darken.

Step 3 - the second boil

Pour the mushrooms with clean water again, bring to a boil and boil again over low heat for 10-15 minutes. After cooking, drain the water and rinse the mushrooms again.

Step 4 - frying mushrooms

When the water drains from the mushrooms after washing, they need to be cut into pieces of the intended size, then put in a dry frying pan (without adding oil!) And keep on low heat, stirring, until the liquid evaporates. Then it's time to add vegetable oil, animal fat or butter (preferably ghee). Fry the mushrooms in oil for 25-30 minutes, not forgetting to stir. Add salt to taste a few minutes before the end of frying.

Step 5 - placing fried mushrooms in jars

Transfer the mushrooms straight from the pan to dry, hot, sterilized jars. In each of them, 1-1.5 cm should remain above the mushrooms for oil (fat). It is best to pour in the one in which the mushrooms were fried, but if such oil is not enough, you need to add a new one to the pan, ignite it and add boiling to the jars.

Advice: if you prefer animal fat for blanks, its layer on top of the jar will need to be salted right in the hot state.

Step 6 - sterilization

Roll up the filled cans and sterilize (completely immersed in salt water) for 60 minutes. Then turn over onto lids, wrap thoroughly and leave to cool for 2 days.

Advice: if the mushrooms are stored in the refrigerator, they can not be sterilized and stored under nylon lids.

Experienced mushroom pickers, knowing well the properties of the mushrooms that "caught" them in their baskets, believe: boil undoubtedly edible mushrooms - porcini, chanterelles, champignons, mushrooms or butter mushrooms - only spoil their taste, and immediately "throw them in the pan"

Let us and we now consider this, in essence, a rather short-term procurement process.

Mushrooms brought from the forest to clean,rinseand put in a colander to glass water
Sliceall mushrooms in slices
Pour vegetable oil (or a mixture of fats) into a deep frying pan, heat well and put mushrooms in hot oil. With the lid closed fry them on low heat for about an hour, watching and stirring. During this time, they will be stewed in their own juice. Then the lid must be removed and the pan is kept on fire until all the mushroom juice has evaporated and the oil becomes transparent.
Mushrooms straight from the pan put indry hot banks,leaving 10-12 mm on top for oil. Top up with boiling oil from the pan.

Then, if it is supposedstore blanks in the refrigerator, close with plastic or nylon thermal covers, keep until cool and place in the refrigerator. Ifno space in the fridge, sterilize the cans in salt water for 1 hour, roll up with metal lids, turn over, wrap well and keep under a blanket for 2 days.

Of course, who can resist not to sit down at the table right away, and, without waiting for winter or a holiday, with pleasure, “ditch” some of the fried mushrooms with fresh herbs and with fragrant black bread!

Fresh chanterelles - 1 kg
Bay leaf - 3-4 pcs
Salt to taste

Chanterelles rinseand slice, if so conceived. For frying, you can take both vegetable or butter or lard, or a mixture of fats - whatever you like. Over low heatfrychanterelles 40 minutes on the lid.

Remove the lid, salt the mushrooms, add bay leaves (for taste, you can easily add onions, black pepper or cloves) and fry over low heat until the juice completely evaporates and the chanterelles acquire a beautiful golden color. Transfer them to prepared warmed up jars and add oil from the pan to the top (so that the layer of oil above the mushrooms is 1-1.5 cm).

Sterilize in salted water for 35-50 minutes, roll up, turn onto lids and wrap well until it cools. After two days, transfer the jars to a cold, dark place.

Mushrooms - 1 kg
Vegetable oil - 0.5-0.8 cups
Table vinegar 9% - 3-4 tbsp. spoons
Salt to taste

This is how edible mushrooms are harvested. All of them need to be cleaned, rinsed thoroughly, chopped and quickly fry in oil over medium-high heat (do not simmer under the lid!).

Transfer the mushrooms to dry heated jars, complementing with slices of peeled garlic and finely chopped herbs.

Add salt and vinegar to the oil remaining after frying, bring to a boil. Pour this oil over the mushrooms so that the layer above the mushrooms is at least 3 cm. Sterilize in salted water for 45-50 minutes. Store such mushrooms in the refrigerator.

And the next video is about how to fry champignons.

If you brought mushrooms from the forest, prepared according to this recipe, they will be perfectly stored in a plastic bag in the freezer. And after going to the store for mushrooms, where even in the most severe frosts they grow every day, at any time of the year you can fry them, using all the knowledge gained and our advice.

Storing fried mushrooms

Fried mushrooms are stored in refrigerators, basements or cellars. They remain usable under plastic lids for 4-6 months, and rolled up with metal lids can be stored longer.

Since long-term storage of mushrooms under lids may pose a threat of botulism infection, it is vital to take all measures that exclude such a possibility.
How to do this, you can read in detail in the articlePickling mushrooms for the winter.

Fried mushrooms can also be stored in the freezer. To do this, fried cooled mushrooms are packed in plastic containers or in plastic bags, excess air is squeezed out of the bags and placed in the freezer.

In frozen form, such mushrooms will be stored longer, and there is no risk of contracting botulism.

When frying mushrooms for the winter, there should be enough fat in the pan so that the mushrooms float in it.
Regardless of which mushrooms are fried, they need to be salted at the very end of cooking.
If the mushrooms were in water - boiled, soaked, or simply washed - they must be dried before frying. To do this, you can use napkins, cloth or paper towels.
If you have collected many mushrooms of several types, it is better to sort them out by varieties and fry each type separately. This will make the taste more specific and the appearance more attractive.
It is better to clean the oil before washing, while the cap is dry and not slippery
Mushrooms filled with ghee can eventually start to taste bitter, but in the case of lard, this does not happen.

Fried mushrooms are a real delicacy that, without exaggeration, is loved in every Russian family. Therefore, we hope that our tips will help you diversify your winter table even more with mushroom preparations such as mushrooms canned in oil and fat. We will be very glad if you also share your recipes and successful "mushroom" finds.

And yet - there is a good national omen: the mushrooms are over if the anthill is already closed for the winter. And the ants are still "working", so we still have time for winter preparations!

Do you like mushroom picking? Are you able to exchange a quiet Sunday morning, when there is an opportunity to soak up your bed longer, a cup of freshly brewed aromatic and such, frankly, cozy coffee for an early rise at dawn, for a sip of icy spring water and for an exciting journey along a dewy forest path to the most impassable thickets? If you answered yes, then you are an incorrigible mushroom picker! Which, undoubtedly, evokes deep respect and does you honor, and also suggests that the first harvests of forest gifts by you, of course, have already been collected and prepared for the winter, the piggy bank of your recipes is replenished annually, and you probably please your family every season with what something new. But, as they say, there is no limit to perfection, how many mushroom pickers - there are so many new, non-trivial recipes, with which we decided to please you, our dear lovers of picking and preparing mushrooms.

Mushrooms are harvested for the winter in a variety of ways: they can be dried, frozen, marinated, salted or fried. But the most, probably, the most popular method is salting, it is he who allows you to prepare for the winter a large amount of collected forest gifts. Almost all edible mushrooms are suitable for salting. Usually, before salting, they are sorted into varieties and each variety is salted separately, but in some cases salting of mushroom "assorted" is allowed, in particular, mushrooms of the same taste.

Salted milk mushrooms "To the Veil of the Day"

Ingredients:
milk mushrooms,
chopped garlic
black currant and cherry leaves,
dill umbrellas,
salt to taste.

Preparation:
Sort out the milk mushrooms, clear of debris, put in a large saucepan and cover with cold water. Cook for at least 1 hour over medium heat, constantly skimming off the foam. When the mushrooms begin to settle to the bottom, discard in a colander and rinse thoroughly. Lay the mushrooms prepared for salting in layers in a container, sprinkling each layer with salt, chopped garlic, black currant leaves, cherries and dill umbrellas. Put cheesecloth on top, then a flat plate and place a weight on it. Place the container in a cold place and be sure to check the cleanliness of the cloth. If it becomes slippery, rinse it and put it back under the load. The mushrooms will be ready for the Veil Day.

Ingredients:
5 kg of porcini mushrooms,
250 g salt
100 g butter
15 bay leaves.

Preparation:
Sort out the young porcini mushrooms, rinse with cold water and immerse in boiling water for 5 minutes. Then discard in a colander, rinse with cold water until completely cooled and let dry. Place the mushrooms in a wooden barrel, caps up, sprinkle each layer with salt and bay leaves. When the keg is full, cover the mushrooms with a napkin, a wooden mug and put oppression on top. After a few days, add more mushrooms to the keg, fill with cooled melted butter and put the oppression again. The mushrooms will be ready to eat in 20-25 days. Soak them in cold water for a few hours before eating, and then boil or simmer as desired.

Ingredients:
5 kg honey agarics,
70 g garlic
1.2 tbsp black peppercorns,
1.2 tbsp allspice,
1.3 tbsp carnations,
5-7 oak leaves,
7 bay leaves,
1 small bunch of horseradish leaves
250 g of salt.

Preparation:
Wash mushrooms thoroughly in cold water and boil in salted boiling water for 10-15 minutes, constantly removing the foam. Throw the boiled mushrooms in a colander, let the water drain. Place honey mushrooms in a barrel or jar, lining the bottom of which with horseradish leaves. Sprinkle each layer of mushrooms with salt, finely chopped garlic, add spices. On the top layer, put horseradish leaves, a wooden circle, and a load on it. Honey mushrooms will be ready for use in 20-25 days.

Mushroom platter with garlic "Autumn gifts"

Ingredients:
1 kg of forest mushrooms (milk mushrooms, boletus, honey agarics),
3 heads of garlic,
4 currant leaves,
4 cherry leaves,
2 horseradish leaves,
2 branches of dill with inflorescences,
2 bunches of sweet parsley
a handful of salt.

Preparation:
Rinse the mushrooms, dry. Then scald a large enamel pot with boiling water and wait for it to dry. Next, put horseradish leaves on the bottom of the pan, then - a layer of mushrooms with the caps up, a layer of chopped garlic, a layer of chopped greens (1 part), leaves and again a layer of mushrooms. Sprinkle each layer with salt. After the container is full, place an inverted plate on the top layer of mushrooms, cover with a clean gauze or linen napkin and place the weight. Send the pan to a cold place, and in two weeks it will be possible to please your household with delicious cold mushrooms.

Harvesting mushrooms for the winter using the pickling method is suitable for residents of city apartments, because, you see, not everyone has a place for a tub of salted mushrooms.

Ingredients:
3-4 kg honey agarics,
2 onions,
2 cloves of garlic
2 tbsp 9% vinegar
1 tsp Sahara,
1 tsp with a top of salt,
2 tbsp vegetable oil.

Preparation:
Rinse the mushrooms thoroughly and boil for 10 minutes after boiling. Then put them in a colander and put them back in the pot, pour 500 ml of water and cook over medium heat for 30 minutes. Add chopped onions, garlic, sugar, salt, oil and vinegar and cook for another 30 minutes. Arrange the finished mushrooms in jars, cover them with lids and store in the refrigerator. Do not rinse the mushrooms before serving.

Ingredients:
1 kg of porcini mushrooms,
1 onion.
For the marinade:
3 bay leaves,
10 black peppercorns,
3 allspice peas,
3 carnation buds,
200 ml of water,
1 tbsp salt,
60 ml 6% vinegar.

Preparation:
First, prepare the marinade: boil water, vinegar, spices, salt. Boil the washed and peeled mushrooms for 30-40 minutes. Then discard in a colander. Dip the mushrooms in the boiling marinade and cook for another 5-10 minutes. At the bottom of the jar, put the chopped onion, mushrooms on top and cover with marinade. Sterilize: 0.5 liter jars 20-25 minutes, 1 liter jars 30 minutes. Then roll the cans, turn upside down. Wrap and leave to cool completely.

Ingredients:
boletus,
salt to taste.
For the marinade (for 1 liter of water):
2-3 bay leaves,
3 carnation buds,
6 peas of black pepper,
1 pinch of cinnamon
2 tbsp salt,
3 tsp Sahara,
2 tbsp vinegar.

Preparation:
Sort out the oils, clean and rinse, removing the top film. Boil them for 40-50 minutes in salted water. Prepare the marinade, boil and put the boiled mushrooms in it. Bring to a boil, cook for 10 minutes and place in jars. Sterilize: 0.5-liter cans - 25 minutes, liter - 30. Roll up. Turn upside down, wrap up.

Mushroom hodgepodge "Excellent"

Ingredients:
1 kg of boiled forest mushrooms (boletus, honey agarics, aspen mushrooms, white),
1 kg of cabbage
1 kg of tomatoes,
500 g carrots
500 g onions
250 ml of non-acidic tomato sauce.
vegetable oil, salt, sugar - to taste.

Preparation:
Cut vegetables (except tomatoes) and fry in vegetable oil. Put the resulting mass in a saucepan, add the boiled mushrooms and mix. Then add the diced tomatoes, tomato sauce and simmer for 2 hours. Put the finished hodgepodge in sterilized jars and roll up.

Ingredients:
honey agarics,
vegetable oil,
salt.

Preparation:
Thoroughly peel and rinse the mushrooms, boil them for 20 minutes in a little salted water, then discard in a colander and let the water drain. Fry the mushrooms for 30-40 minutes in a large amount of vegetable oil, until they start to bounce in the pan. Then place the fried mushrooms tightly in sterilized jars and pour in boiling vegetable oil to the top. Sterilize the jars for 30 minutes, then roll them up, turn them upside down, wrap and cool. Store jars in a cool place.

Mushroom caviar "Winter pleasure"

Ingredients:
1 kg of prepared (selected, thoroughly washed and boiled) mushrooms,
5 tbsp. tablespoons of vegetable oil,
1 tbsp mustard,
4 tablespoons 5% vinegar
salt and black pepper to taste.

Preparation:
Select carefully and rinse the mushrooms under running water. After that, put them in a saucepan and fill with water, in which you first dilute salt and citric acid (for 1 liter of water, 40 g of salt and 4 g of citric acid). Now put the pan with mushrooms on medium heat and cook for 30-40 minutes, skimming off the foam. Throw the boiled mushrooms in a colander, rinse with cold water, squeeze and let dry. After that, pass the mushrooms through a meat grinder. Season the resulting mass with vegetable oil, salt and pepper. Add mustard diluted in vinegar to add spice. Mix the resulting mass thoroughly and place in previously prepared sterilized 0.5-liter jars. Place them in a large container of hot water, sterilize in boiling water for 45 minutes and roll up. After the caviar has cooled, put it in a cool place.

For drying, select undamaged, young and strong mushrooms: porcini, boletus, boletus, boletus, autumn mushrooms. Inspect them thoroughly, clean them of needles, leaves, sand and wipe with a damp cloth, but do not wash. Cut off the legs, cut large caps into several parts. Dry the mushrooms in the air or in the oven at 40-45 ° C. When they wilt, the temperature can be raised to 60-75 ° C. In this case, the oven door must be open. The safest way is to dry mushrooms in an electric dryer - thanks to the temperature regulator, they will not burn, and the fan will ensure uniform and complete drying. On dry, cloudless days, the mushrooms can be dried in the sun. To do this, they must be strung on thick, strong threads, piercing through the center of the legs and hats (40-50 pieces per thread), then hang the threads with strung mushrooms on special supports in sunny places and from time to time monitor the process. Dried mushrooms must certainly be stored for no more than a year in linen bags or glass jars with lids - only in this case their aroma will not disappear.

"Fragrant" dried mushroom seasoning

Ingredients:
dried mushrooms (porcini, honey mushrooms).

Preparation:
Grind the dried mushrooms to flour. Always store such a powder in an airtight container, like dried mushrooms. Before use, mix the powder with warm water and let it swell for 20 minutes, then boil for 15 minutes. This mushroom seasoning is an excellent addition to soups, as well as meat and vegetable dishes.

Sort the mushrooms thoroughly, peel and rinse quickly, not allowing them to saturate with water. Then place them on a napkin and dry slightly. Small mushrooms can be frozen whole, but large ones are best cut into cubes or slices. Pour the prepared food in a thin layer into the special compartment of the refrigerator for quick freezing. And then put the frozen mushrooms in portions in plastic containers or plastic bags.

Freezing boiled mushrooms

After pre-processing (sorting, cleaning, washing, drying and slicing), boil the mushrooms in slightly salted water. Then discard in a colander and cool. After cooling, place the ready-made mushrooms in plastic bags, dividing them into portions, close them tightly, and best of all, solder with a hot iron through paper and place in the freezer. When using frozen mushrooms, do not defrost them beforehand, but immediately put them in a frying pan or boiling broth.

Freezing fried mushrooms

Cook prepared mushrooms (peeled, washed and chopped) until tender. Cool the finished product and put it in bags and containers. Fried mushrooms can be stored for a maximum of 3 months!

It has long been known that any business must be approached creatively. Harvesting mushrooms for the winter is no exception. It is a creative approach to the process that will allow you to find a use for all the collected mushrooms, save and prepare them in such an unusual way that the admiration of the household and the desire to find out the recipe from your friends-mushroom pickers are guaranteed to you.

Happy blanks!

Larisa Shuftaykina

If you are tired of pickled mushrooms and you really want something fried, then you can cook. This is a real delicacy that looks great on the dinner table, as an appetizer or as an addition to fried potatoes. The main thing is that such mushrooms are prepared very simply and preserve the fried aroma and taste well. This is especially pleasant to feel in the season when your favorite mushrooms are not available and it is impossible to cook them on the stove.

Inventory:

Large bowl
Cutting board
Knife
Large saucepan
Colander
Wooden spatula
Kitchen stove
Frying pan with lid
Flat sieve
Medium saucepan
Kitchen potholders
Cloth towel
Dishwashing brush
Baking soda
Tin key
Glass half-liter jars
Metal lids for cans
Serving dish
Fridge
Tablespoon
Blanket
Can-opener

Preparation:

Step 1: prepare the mushrooms.

To prepare such a dish, you can take any edible mushrooms. So, rinse them well under running water and put them in a deep bowl. If necessary, cut off the hardened places on the mushroom cap and leg, using a cutting board and a knife. Attention: large mushrooms can be cut into small pieces.

Now we transfer them to a free deep saucepan and fill it with plain water so that it completely covers the mushrooms. We put the pan on high heat. When the water boils, make the fire less than medium and boil the contents of the container for 15 minutes. After the allotted time, holding the pan with kitchen oven mitts, drain the water with the mushrooms through a colander into the sink. We rinse under running water and repeat the procedure from start to finish. At the end, we also drain the water and rinse the mushrooms.

Step 2: prepare jars with lids.

In order for our mushrooms to be stored in jars for a long time, the containers should be thoroughly rinsed and sterilized. Pour into a medium saucepan 500-700 milliliters of regular cold water and put on medium heat. While the water is boiling, rinse the cans. To do this, we will use a kitchen brush and baking soda and thoroughly clean the inner walls of the container. Attention: well wash off the remnants of soda with hot water.

Now put a flat sieve on top of the pan and put the jars at a short distance from each other. On the inner walls of the containers, it must be 10-15 minutes condensation appears. As soon as the water droplets begin to drain, using kitchen potholders, we rearrange the cans with the neck down on a cloth towel. After that, put the metal lids in boiling water and sterilize them for 5-10 minutes. After - we take them out with kitchen tongs and put them next to the jars with the inside side down.

Step 3: prepare the canned fried mushrooms.

Pour a large amount of vegetable oil into the pan and set the container over medium heat. When the oil is well heated, put the boiled mushrooms in the pan. Stirring with a wooden spatula from time to time, we wait for them to start stewing. Immediately after that, we break up the pan with a lid and continue to stew the mushrooms for 30 minutes. Attention: so that the dish does not burn, it is necessary to remove the lid from time to time and mix everything well with the improvised inventory.

After the allotted time, remove the lid and fry the mushrooms until the excess moisture evaporates. Estimated frying time - 15 minutes... After that, add salt, taste the mushrooms and turn off the burner.

Put the finished mushrooms with a tablespoon or wooden spatula into sterilized jars, leaving 1-1.5 centimeters for the layer of oil in which they were fried. Fill everything with hot oil, cover the cans with metal lids and, using a tin key, roll up the canning well. We put canned jars with the lids down in a secluded place, cover with a warm blanket and wait for the dish to reach room temperature by itself. After that we rearrange the jars in the refrigerator and we can store the mushrooms for more than 6 months.

Step 4: Serve the canned fried mushrooms.

When the time comes to serve canned fried mushrooms to the dinner table, open the cans with a special knife, pour the dish into a frying pan with a little oil and heat it over medium heat. These mushrooms are best served hot, as a snack, or with fried potatoes. Canned mushrooms perfectly retain their taste, they are tender and very tasty.

Good appetite!

- If you do not want to wait for the cold weather, but would gladly enjoy the mushrooms in a month or two, then the dish need not be canned with a key. To do this, it is enough to sterilize jars with nylon lids and just close them tightly before putting them in the refrigerator. Such a dish will be stored in a cold place for 5-6 months, no more.

- For frying mushrooms, you can use butter and vegetable or animal fat instead of vegetable oil.

- If you didn't have enough oil to cover the preservation on top, then you can quickly bring a new portion to a boil in a frying pan and then preserve the dish. In the case of fat, after melting, it must be salted.

http://www.tvcook.ru

You might be interested in :

It is very pleasant to open a jar of harvested fried mushrooms in winter, and then prepare a delicious dinner for your family. The indescribable mushroom aroma, which was preserved in cans along with fried mushrooms, spreads throughout the house. During the mushroom season, many housewives massively harvest fried mushrooms for the winter. How to preserve such blanks, what is the shelf life in refrigerators and freezers, we will analyze below.

How to fry mushrooms correctly before harvesting them for future use.

Before heat treatment, they need to be sorted out, cleaned of dirt and soaked in salt water.
After that, it is necessary to dry it so that there is no water on the mushrooms before frying. To do this, use a cotton kitchen towel, disposable paper towels.
Fry the mushrooms in a well-heated skillet in oil or interior fat.
Salt is best at the very end, when they are almost fried. Most housewives advise to do this.

Part of the stem of spongy mushrooms (boletus and boletus) must be cut off, because they become stiff during heat treatment. They can be dried with a dryer, crushed to a powder state. Use as an addition to the sauce.

Boil or not?

Young inexperienced housewives are usually reinsured, so they boil all the mushrooms before frying and storing them.

Edible mushrooms do not require pre-boiling: they can be immediately thrown into a skillet with oil and fried until tender. These include the well-known boletus, boletus, porcini mushrooms, champignons, oyster mushrooms, chanterelles, honey agarics, russula, boletus. Preliminary heat treatment is not prohibited, but experienced mushroom pickers and housewives say that cooking will only spoil the taste. The hostess, who previously constantly boiled and then fried, will be useful to know about this
Conditionally edible mushrooms must be boiled beforehand. These include waves, some types of pigs and russula, milk mushrooms, etc. All the bitter poisonous juice will go into the water during cooking, and the product becomes safe for consumption. Add salt to the water. You can change the water several times during cooking for your peace of mind.

How to store fried mushrooms in the refrigerator

Fried mushrooms can be stored in the cellar, cool pantry, refrigerator and freezer.

How long can fried mushrooms be stored in the refrigerator? In the refrigerator, fried, they retain their qualities for up to 3 days, but it is advisable to eat them in the first 24 hours in order to definitely avoid digestive problems and not get poisoned.

To do this, use a glass container with a hermetically sealed lid and place it in the coldest place on the shelves.
Spongy mushrooms are stored better than others (white, boletus, late butterdish, flywheel, boletus).
After they have been previously prepared, they must be placed in jars in such quantities that there are no voids left.
Pour on top with butter, ghee, any vegetable oil or animal fat (lard - melted lard) so that the product is covered by about 1 cm.
Sterilize in a saucepan of hot water for about an hour and close the lid.
So store the mushrooms in the refrigerator or other cool place. They can retain their properties, they can not deteriorate for at least six months.

For long-term preservation of the product, all jars and lids must be sterilized before use in any way convenient for you: pour over boiling water, use a water bath or oven. Caps can be made of plastic or metal for greater shelf life.

Is it possible to store blanks of fried mushrooms for the winter simply in an apartment, for example, on a kitchen shelf.

Some housewives do this. This is permissible, but then such a product must be eaten very first, because it will not be possible to establish an exact expiration date. But it is definitely less than the standard 6 months.
It is better to carry out activities (sterilization, metal lids) in order to avoid unpleasant consequences, i.e. reduce the risks of contracting botulism.

If, instead of butter or ghee, you use interior fat, then the blanks from fried mushrooms retain their taste longer, and the shelf life is extended.

Freezer storage.

Another storage option that is more convenient, simple and, in the opinion of many, gets rid of botulism is storing fried mushrooms in the freezer.

Here they do not need to be filled with fat or oil. The need to use excess fat and oil disappears. In addition, using the freezer as another way of storing mushrooms extends the period up to a year (temperature minus 18 ℃). A shock freezer with a temperature below minus 20 ℃ is able to preserve the product for almost 2 years.

How to store fried mushrooms in the freezer? The freezer is actually the easiest to use for this.

After the boiling and roasting stage, they must be cooled to room temperature.
For freezing, you need to take special plastic bags or containers. Lay out the workpiece in them, close it well with a lid (tie the bag tightly, for reliability - use another one).
Before storage, it is advisable to divide the product into portions in order to immediately take the right amount, because re-defrost, do not freeze.
We sign each package or container in order to accurately observe the shelf life, store it like this for about a year, until the next forest harvest.

If you have a large freezer, you can prepare a lot of food, and then please yourself and your loved ones with delicious mushroom pizza, julienne and other culinary masterpieces all winter. I often fry mushroom pies.

Regardless of which method you choose to preserve a rich harvest (cellar, basement, kitchen cabinet, refrigerator or freezer), it is important to choose the right harvesting method. A quality product, correct pre-processing will allow you to enjoy delicious dishes all year round until the next season.

Step 1: prepare the mushrooms.

Attention:

15 minutes.

Step 2: prepare jars with lids.

500-700 milliliters of regular cold water

Attention:

Step 3: prepare the canned fried mushrooms.

30 minutes

Attention:

After the allotted time, remove the lid and fry the mushrooms until the excess moisture evaporates. The approximate frying time is 15 minutes... After that, add salt, taste the mushrooms and turn off the burner.

Put the finished mushrooms with a tablespoon or wooden spatula into sterilized jars, leaving 1-1.5 centimeters for the layer of oil in which they were fried. Fill everything with hot oil, cover the cans with metal lids and, using a tin key, roll up the canning well. We put canned jars with the lids down in a secluded place, cover with a warm blanket and wait for the dish to reach room temperature by itself. After that we rearrange the jars in the refrigerator and we can store the mushrooms for more than 6 months.

Step 4: serve the canned fried mushrooms.

Good appetite!

If you do not want to wait for the cold weather, but would gladly enjoy the mushrooms in a month or two, then the dish can not be canned with a key. To do this, it is enough to sterilize jars with nylon lids and just close them tightly before putting them in the refrigerator. Such a dish will be stored in a cold place for 5-6 months, no more.

For frying mushrooms, you can use butter and vegetable or animal fat instead of vegetable oil.

If you didn't have enough oil to cover the preservation on top, then you can quickly bring a new portion to a boil in a pan and then preserve the dish. In the case of fat, after melting, it must be salted.