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Many housewives, when preparing mushrooms, are used to drying or pickling them, but it is very convenient to cook fried mushrooms for the winter. It does not take much time, but the result is a delicious dish that will feed both the family and the guests.
General recommendations
Canned mushrooms are not stored for several years, it is advisable to use them within a year. Vinegar acts as a preservative for pickled mushrooms, and for fried mushrooms, the oil in which they were fried. It can be vegetable, butter (regular / ghee) or lard.
The harvested crop is prepared for processing in the usual way: sorted, cleaned, washed. If different mushrooms are collected, then it is better to cook them separately – mixing can adversely affect the appearance and taste. As a rule, unconditionally edible mushrooms are both boiled and fried. But conditionally edible must be cooked twice before any preparation – when cooked, bitterness and toxic substances are released from them. Some housewives prefer to boil any mushrooms, taking care of safety – there will be no trouble from this, just the aroma will become noticeably weaker, the taste will lose its severity.
It is better to clean the butterflies while they are dry, while other mushrooms are recommended to be first soaked for 1 hour in salted water, and then washed and cleaned. You need to cook for 15 minutes, then drain the water, wash the mushrooms, pour clean, boil again for 15 minutes. This applies to waves, mushrooms, morels. Be sure to soak before boiling you need serushki, bitters, lactic. It is not necessary to soak and boil white, butter, chanterelles, champignons, oyster mushrooms before frying, if there is such a desire, it is enough to boil them for 10 minutes.
After washing or boiling, let the water drain or lightly dry the object of future frying with a towel.
Video “Fried mushrooms for the winter”
From this video you will learn a delicious recipe for cooking fried mushrooms for the winter.
Recipe collection
The exciting aroma of fried mushrooms can awaken anyone’s appetite. Almost everyone likes this delicious hearty dish, so I really want to prepare it for the winter. Mushrooms are preserved simply fried in oil or stewed with tomato, spices are added to them or limited to one salt – you can do it in different ways.
Chanterelles
Strong fragrant chanterelles need to be washed, dried, cut, taking into account the fact that they will noticeably decrease when frying. For 1 kg of chanterelles, you will need at least 0,5 cups of vegetable oil, 1 tsp. salt, do not hurt to add a couple of bay leaves. You can take any other oil or mixture of fats.
Mushrooms are placed in a heated frying pan, poured with oil, stewed over low heat under a lid for 40 minutes, after which the lid is removed, salted, bay leaves are added, other spices if desired, and fried until tender.
Ready chanterelles will acquire a characteristic blush, and the oil will become transparent. After that, they are laid out in jars, leaving a place for oil on top, pour oil from the pan, sterilize for 50 minutes, roll up the lids. If there is not enough oil for a layer 1,5 cm thick, you need to boil in a pan and add more.
The preservation is turned upside down, wrapped in a blanket until it cools completely (2–3 days), and put away for storage.
Champignon
Mushrooms are cut, fried in a dry frying pan until all the liquid has evaporated. Only after that, oil is poured, fried until tender, adding salt and stirring. When the oil becomes transparent, the champignons are laid out in jars, closed, sterilized for 30 minutes, rolled up with lids, then turned over, wrapped for 2 days.
You can not preserve, but freeze, for which the mushrooms are laid out in portioned packages, let out air, close tightly, put in the freezer.
in Bulgarian
This recipe calls for quick frying in an open pan.
1 kg of chopped mushrooms is fried over high heat, pouring ¾ cup of oil into the pan. They are laid out hot in jars, chopped greens (for all 3-4 spoons), crushed garlic (4 cloves) are added. Salt (approximately 0,5 tsp) is poured into the oil in the pan and vinegar (4 tablespoons) is poured, brought to a boil, the jars are poured with a layer of 3 cm.
Banks are sterilized in a water bath for 50 minutes, closed with nylon lids, stored in a refrigerator.
Oyster mushrooms
Recipes for delicious fried oyster mushrooms for the winter may vary in details, but the main ingredients remain the same: oyster mushrooms, boiling water, frying oil and salt.
Oyster mushrooms are washed, cut into pieces, boiled for 20 minutes. After that, they are thrown into a colander, and after getting rid of excess water, they are fried in a dry frying pan until the excess liquid has evaporated. Then oil is poured so that it covers the mushrooms, fried for 15 minutes, salted to taste. Fried oyster mushrooms are laid out in jars, sterilized for 30 minutes, rolled up with lids, wrapped until cool.
Fried mushrooms are not only eaten with potatoes, they go well with various side dishes, turning any meal into a feast for the stomach. Soups are cooked from them, they are baked in pies and served with meat or fish, for example, it is very tasty with smelt.
If the mushrooms are stored in the refrigerator, then you can do without sterilization, keep them under a nylon cover, but then it is better to eat them within 6 months, and not leave them until the end of winter.