Mouth-watering fried mushroom recipes for the winter

General recommendations

Canned mushrooms are not stored for several years, it is advisable to use them within a year. The preservative for pickled mushrooms is vinegar, and for fried mushrooms - the oil in which they were fried. It can be vegetable, butter (plain / ghee) butter or lard.

The harvested crop is prepared for processing in the usual way: sorted, cleaned, washed. If different mushrooms are collected, it is better to cook them separately - mixing can negatively affect the appearance and taste. As a rule, certainly edible mushrooms are both boiled and fried. But conventionally edible ones must be cooked twice before any preparation - when cooking, 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 expression.

It is better to clean the butter while they are dry, while other mushrooms are recommended to first soak for 1 hour in salted water, and then wash and clean. 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, milk mushrooms, morels. Be sure to soak before boiling, you need serushki, bitters, milkers. White, boletus, chanterelles, champignons, oyster mushrooms are not necessary to soak and boil before frying, if there is such a desire, then it is enough to boil them for about 10 minutes.

After washing or boiling, you need to 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 making fried mushrooms for the winter.

Collection of recipes

The exciting aroma of fried mushrooms can whet anyone's appetite. Almost everyone likes this delicious hearty dish, so you really want to prepare it for the winter. Mushrooms are canned 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, it does not hurt to add a couple of bay leaves. You can use any other oil or fat mixture.

Mushrooms are placed in a preheated pan, poured with oil, stewed over low heat under a lid for 40 minutes, then the lid is removed, salted, a bay leaf is added, if desired, other spices and fried until tender.

Finished 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 a frying pan, sterilize for about 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 top up.

The preservation is turned upside down, wrapped in a blanket until it cools completely (2-3 days), and stored.

Champignons

The champignons are cut and fried in a dry frying pan until all the liquid has evaporated. Only after that is the oil poured, fried until tender, adding some salt and stirring.When the oil becomes transparent, the mushrooms 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 bags, let the air out, tightly closed, put in the freezer.

In Bulgarian

This recipe involves quick frying in an open pan.

1 kg of chopped mushrooms are fried over high heat, pouring ¾ cup oil into the pan. Hot they are laid out in jars, chopped greens (for all 3-4 spoons), crushed garlic (4 cloves) are added. Pour salt into the oil in a frying pan (about 0.5 tsp) and pour vinegar (4 tablespoons), bring to a boil, pour the jars with a layer of 3 cm.

Banks are sterilized in a water bath for 50 minutes, closed with nylon caps, stored in the refrigerator.

Oyster mushrooms

Recipes for delicious fried oyster mushrooms for the winter may vary in detail, 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 evaporates. Then the 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 they cool.

Fried mushrooms are eaten not only with potatoes, they go well with various side dishes, turning any meal into a feast for the stomach. Soups are made 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 lid, but then it is better to eat them within 6 months, and not leave them until the end of winter.