5 best recipes for making fried mushrooms for the winter
In summer and autumn, it is time for mushrooms. If the "quiet hunt" was successful, then you can experiment, and instead of traditional salted ones, spin fried mushrooms for the winter. Any kind of mushrooms can be used for preservation.
Features of harvesting fried mushrooms for the winter
There is nothing difficult in harvesting mushrooms for the winter. Any kind is suitable for frying. It is best to choose small mushrooms, they are tastier. If there are many of them, it is best to sort them out by type and preserve them separately. So the taste of salting turns out to be rich and uniform.
It is also worth noting that the legs of mushrooms and boletus mushrooms are undesirable for conservation. They are not very tasty.
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 cannot use worm mushrooms. The hats should be flat, 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.
Boil mushrooms before frying or not?
It is not necessary to boil before frying. This is only necessary if the mushrooms were collected close to the road or houses. Boiling mushrooms contributes to the fact that harmful substances are digested from them, and if they were collected in an ecologically clean place, then there is no need for it.
Also, the need to boil mushrooms depends on their type. Certainly edible, you can not boil it. And conditionally edible must be boiled.
Pre-boiled
Before frying, the mushrooms are sorted out and washed thoroughly. Then pour ice water for 20-40 minutes. Drain it before cooking. Cook for 20-35 minutes.
Without boiling
You don't have to boil the mushrooms, but start frying right away. In this case, they are also washed and sorted out. You can cut them up if they are large. This preparation method is suitable if preservation will be done without sterilization.
Fried mushroom recipes
There are many recipes for mushrooms fried for the winter. This is an excellent semi-finished product that is suitable for preparing a variety of dishes.
Fried honey mushrooms for the winter in banks
Ingredients for mushrooms fried in vegetable oil:
- 3 kg of peeled and washed mushrooms;
- 3 tbsp. l. vegetable oil (you can also use butter to give the dish an unusual flavor);
- fine table salt to taste;
- a couple of bay leaves;
- any spices you want.
Preservation preparation:
- Rinse honey mushrooms thoroughly from the ground, sort them out and clean them of debris.
- Cover with water and leave for 20 minutes.
- Melt the butter in a frying pan and add a little vegetable.
- Put honey mushrooms in a frying pan and fry until tender, stirring occasionally.
- 3-5 minutes before cooking, add salt and spices, bay leaf.
- Pull out the bay leaf.
Arrange ready mushrooms in 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 of chanterelles;
- salt;
- oil or fat;
- any spices.
The process of preparing a leaf for the winter:
- Cut the chanterelles into large cubes.
- Cover with water and cook for 10 minutes. You can try the water to make sure the chanterelles are good. If it's not bitter, chanterelles are good to eat.
- Melt the butter in a frying pan and put the chanterelles, fry for 40 minutes, until the liquid has completely boiled away.
A few minutes before cooking, you can add spices to give the workpiece an unusual flavor. Arrange ready-made chanterelles in banks and close. The blank is best used for frying potatoes. Frying chanterelles is optional, you can immediately add to potatoes.
Champignons
Ingredients for preparing mushrooms fried with onions for the winter:
- fresh champignons;
- 2 medium-sized onions;
- salt.
Preservation preparation process:
- Cut the champignons into slices or slices.
- Peel the onion, chop into large cubes.
- Heat the pan, add sunflower oil.
- Sprigs of rosemary can be added to the oil to give the mushrooms a pleasant aroma and flavor.
- Fry the onions until golden brown.
- Put the mushrooms and fry them until the excess liquid boils away and only oil remains.
Season with salt at the end of cooking. Arrange the workpiece in jars and cover with lids. Remove the preserves in the refrigerator or cellar.
Oyster mushrooms
Ingredients for harvesting oyster mushrooms for the winter:
- oyster mushrooms;
- butter;
- salt and spices if desired.
How to prepare a dish:
- Clean the oyster mushrooms from debris, rinse thoroughly under running water and let them dry a little.
- Then chop them, but not finely.
- Heat the pan, melt butter in it, then add 20 ml of sunflower oil.
- Put oyster mushrooms and fry until golden brown.
Do not forget to salt the oyster mushrooms. This can be done both at the end of cooking and at the beginning. Put the finished dish in jars and close the lids. Put them in the refrigerator or put them in the cellar.
Fried oyster mushrooms can be reheated and eaten as an independent dish, or you can cook potatoes, soups or any other dishes with them.
In Bulgarian
What is required for cooking:
- mushrooms;
- frying oil;
- a few cloves of garlic;
- 3 tablespoons of 9% vinegar;
- dill and parsley;
- salt.
Cooking process:
- Peel and chop the mushrooms.
- Fry in a pan until tender.
- Put garlic and chopped herbs in jars, transfer mushrooms.
- Add salt and vinegar to the mushroom oil, bring to a boil.
Pour the mushrooms with the resulting marinade, sterilize the jars for 40 minutes in salted water, then roll up.
Storage of workpieces
Fried canned mushrooms can be stored in the refrigerator or basement.
How much can you store?
Fried mushrooms are stored for about a year. It is undesirable to store them longer. The dish loses its taste, and the longer the cans stand, the higher the chance of poisoning. It is best to consume them within 6 months of rolling.
