How can you preserve fried mushrooms for the winter? Canned fried mushrooms

Fry mushrooms for the winter!

What a joy it is to go to the cellar in winter and bring back a jar of rolled up fried mushrooms! Pour this wealth into a frying pan and make the whole house close its eyes with pleasure - the indescribable magical smell will seem to take you back to summer, when you just came out of the forest with full baskets...

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

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

Should you boil mushrooms before frying or not?

A novice housewife will definitely face this question. And many decide that it is better to play it safe than to worry about the safety of their products. To feel confident, of course, it is better to know for sure which mushrooms need additional heat treatment, and which ones are not. Let's take a closer look at the rules.

Does not require pre-boiling

Edible and conditional are prepared differently edible mushrooms. Edible mushroomsYou can fry it right away. These include:

Porcini mushrooms
Butter
Mokhoviki
boletus
Boletus
Chanterelles
Saffron milk caps
Umbrellas
Champignons
Hedgehogs
Rows
Oyster mushrooms
Russula
Honey mushrooms

Naturally, additional heat treatment edible mushrooms will not harm the human body. But here they are nutritional value decreases, the specific mushroom aroma weakens and the taste deteriorates. And some mushrooms become slimy even after boiling for a short time.

Must be boiled

But conditionally edibleMushrooms must be boiled before frying. This helps reduce toxicity to a safe level and eliminate the acrid 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 stitches
pink waves
brittle and stinging russula
milk mushrooms are black and yellow.

Because of their bitter taste, all those mushrooms that arehave a burning milky juice:

camphor, alder and sweetish laticifers
bitters
violinists
earrings
white loading pads
some types of russula, pigs and talkers
moths
and some other mushrooms.

When cooked, the bitterness transfers to the water, and the taste of the mushrooms improves significantly. Many summer residents explain the need for preliminary boiling by the fact that this will additionally clean the mushrooms from environmental pollution.

Be that as it may, you need to rely both on theoretical data about the group affiliation of mushrooms, and on local conditions and traditions. It is good if this knowledge is passed on from generation to generation. In such families, “mushroom” troubles almost never happen.

Fried mushrooms with pre-boiling

Since many housewives still boil all mushrooms without exception before frying, we will focus on this method special attention. Let's look at the process step by step.

Step 1 - Cleaning

Mushrooms brought from the forest should be soaked in cold water for 1.5-2 hours. salt water, then rinse and clean.

Advice:The stems of boletus and honey mushrooms turn out to be harsh when fried, so it is better to cut them off and let them dry - in winter, when ground, they are perfect for cooking mushroom sauces and soups.

Step 2 - first boiling

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

Advice: when you cook porcini mushrooms, you can add them to the water large number citric acid(about 3 grams per 1 liter of water) so that they do not darken.

Step 3 - second boiling

Refill mushrooms clean water, bring to a boil and simmer 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 kept over low heat, stirring until the liquid evaporates. Then it's time to add vegetable oil, animal fat or butter(better melted). Fry the mushrooms in oil for 25-30 minutes, remembering to stir. A few minutes before the end of frying, add salt to taste.

Step 5 - placing fried mushrooms in jars

Transfer the mushrooms directly from the frying pan into dry, hot, sterilized jars. In each of them there should be 1-1.5 cm left above the mushrooms for oil (fat). It is best to pour in the oil in which the mushrooms were fried, but if this oil is not enough, you need to add new oil to the pan, heat it and add it to the jars while boiling.

Advice: if you prefer animal fat for preparations, its layer on top of the jar will need to be salted directly while it is hot.

Step 6 - sterilization

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

Advice:if the mushrooms will be stored in the refrigerator, they do not need to be sterilized and stored under nylon covers.

Experienced mushroom pickers, knowing well the properties of the mushrooms that “caught” in their baskets, believe that boiling definitely edible mushrooms - porcini, chanterelles, champignons, moss mushrooms or boletus - only spoils their taste, and immediately “throws them into the frying pan.”

Let us now look at this, in essence, rather short-term procurement process.

Mushrooms brought from the forest clean,rinse and place in a colander to drain
Slice all mushrooms sliced
Pour into a deep frying pan vegetable oil(or a mixture of fats), warm well and place the mushrooms in hot oil. With the lid closed fry them over low heat for about an hour, keeping an eye on them and stirring. During this time they will be extinguished in own juice. Then remove the lid and keep the pan on the fire until all the mushroom juice has evaporated and the oil becomes clear.
Mushrooms straight from the pan post in dry hot banks, leaving 10-12 mm on top for oil. Top up with boiling oil from the frying pan.

Then, if it is expectedstore the preparations in the refrigerator, cover with plastic or nylon thermal lids, leave until cool and place in the refrigerator. Ifno space in the refrigerator, sterilize jars in salt water for 1 hour, roll up metal lids, turn it over, wrap it well and keep it under a blanket for 2 days.

Of course, who can resist sitting down to the table right away, and, without waiting for winter or a holiday, some fried mushrooms with pleasure “to eat” with fresh herbs and aromatic black bread!

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

Chanterelles rinse And slice, if so intended. For frying, you can use either vegetable or butter or lard, or a mixture of fats - as you like. Over low heatfrychanterelles 40 minutes, covered.

Remove the lid, salt the mushrooms, add bay leaf(for taste, you can add onion, black pepper or cloves) and fry over low heat until the juice has completely evaporated and the chanterelles have acquired a beautiful golden color. Transfer them into prepared heated jars and add oil from the frying pan to the top (so, so that the layer of oil above the mushrooms is 1-1.5 cm).

Sterilize in salt water for 35-50 minutes, roll up, turn over onto lids and wrap well until cool. After two days, transfer the jars to a cool, 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 definitely edible mushrooms are prepared. All of them need to be cleaned, washed thoroughly, chopped and quickly fried in oil in medium-high heat(do not simmer under the lid!).

Transfer the mushrooms into dry, heated jars, adding slices of peeled garlic and finely chopped herbs.

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

And the next video is about how to fry champignons.

If you brought champignons 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 to buy mushrooms, where even in the most severe frosts they grow every day, you can fry them at any time of the year, using all the knowledge you have acquired and our advice.

Storing fried mushrooms

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

Since when long-term storage mushrooms under the lids there may be a risk of infection with botulism, it is vital to take all measures that will exclude such a possibility.
You can read in detail how to do this in the article. .

Fried mushrooms can also be stored in freezer. To do this, fried cooled mushrooms are packed in plastic containers or in plastic bags, squeeze out excess air from the bags and place them in the freezer.

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

When frying mushrooms for the winter, there should be enough fat in the pan for the mushrooms to float in it.
Regardless of what mushrooms are fried, they need to be salted at the very end of cooking.
If the mushrooms have been in water - boiled, soaked, or simply washed - they must be dried before frying. You can use napkins, cloth or paper towels for this.
If you have collected a lot of mushrooms of several types, it is better to sort them by variety and fry each type separately. This way the taste will be more specific and the appearance will be more attractive.
It is better to clean the oil beans before washing, while the cap is dry and not slippery.
Flooded melted butter Over time, mushrooms can begin to taste bitter, but this does not happen with lard.

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

And also - there is a good one folk sign: There are no more mushrooms if the anthill is already closed for the winter. But the ants are still “working”, so we still have time for winter preparations!

If you are tired of pickled mushrooms and really want something fried, then you can cook. This is a real delicacy that looks great on the dinner table, as a snack or as an addition to fried potatoes. The main thing is that such mushrooms are prepared very simply and preserve well. roasted aroma and taste. This is especially pleasant to experience during the season when your favorite mushrooms are not available and they cannot be cooked on the stove.

Ingredients for making canned fried mushrooms:

Mushrooms (ceps, chanterelles, russula, boletus, saffron milk caps, champignons, boletus) 2 kilograms
Vegetable oil for frying
Salt to taste

Products not suitable? Choose a similar recipe from others!

Inventory:

Large bowl
cutting board
Large saucepan
Colander
Wooden spatula
Kitchen stove
Frying pan with lid
Flat sieve
Medium pan
Kitchen mitts
Cloth towel
Kitchen dish brush
Baking soda
Can key
Glass half-liter jars
Metal lids for jars
Serving dish
Fridge
Tablespoon
wool blanket
can opener

Preparation of canned fried mushrooms:

Step 1: prepare the mushrooms.

mushroom cap

Attention:

plain water

15 minutes.

Step 2: prepare jars with lids.

500-700 milliliters regular cold water

baking soda

Attention:

Now place a flat sieve on top of the pan and place the jars at a short distance from each other. On the inner walls of containers should be 10-15 minutes condensation will appear. As soon as droplets of water begin to drain, using oven mitts, move the jars neck down onto a cloth towel. After this, place the metal lids in boiling water and sterilize them for 5-10 minutes. Afterwards, we take them out with kitchen tongs and place them next to the jars with the inside down.

Step 3: prepare canned fried mushrooms.

boiled mushrooms

30 minutes

Attention:

After the allotted time has passed, remove the lid and fry the mushrooms until excess moisture has evaporated. Approximate frying time: 15 minutes. After this, add salt, taste the mushrooms and turn off the burner.

Using a tablespoon or wooden spatula, place the finished mushrooms into sterilized jars, leaving 1-1.5 centimeters for a layer of oil in which they were fried. Fill everything with hot oil, cover the jars with metal lids and, using a can opener, seal the canned food 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 the room temperature. After this, we move the jars into the refrigerator and we can store the mushrooms for more than 6 months.

Step 4: Serve the canned fried mushrooms.

Bon appetit!

If you don’t want to wait for cold weather, but would happily enjoy mushrooms in a month or two, then you don’t have to preserve the dish using a key. To do this, just sterilize the jars with nylon lids and simply close them tightly before putting them in the refrigerator. This dish will be stored in a cold place for 5-6 months, no more.

To fry mushrooms, instead of vegetable oil, you can use butter, as well as vegetable or animal fat.

If you don’t have enough oil to cover the canning 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, you need to add salt to it.

If you are tired of pickled mushrooms and 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 retain their fried aroma and taste well. This is especially pleasant to experience during the season when your favorite mushrooms are not available and they cannot be cooked on the stove.

Inventory:

Large bowl
cutting board
Knife
Large saucepan
Colander
Wooden spatula
Kitchen stove
Frying pan with lid
Flat sieve
Medium pan
Kitchen mitts
Cloth towel
Kitchen dish brush
Baking soda
Can key
Glass half-liter jars
Metal lids for jars
Serving dish
Fridge
Tablespoon
wool blanket
can opener