Recipes for preparing mushrooms and edible umbrellas for the winter: how to prepare umbrellas in different ways

Umbrella mushrooms are widespread on almost all continents of the Earth.
They are especially popular in Japan, Turkey, India, as well as Cuba and Madagascar. The umbrella contains a lot of fats, proteins, calcium, phosphorus, iron, magnesium and potassium. Due to its bright taste, this mushroom is widely used in cooking. It can be dried, pickled, salted, fried, frozen. And canned umbrellas for the winter at home turn out to be especially tasty. These fruiting bodies go well with potatoes, garlic, cheese, fried onions, dill, butter, sour cream, and ground pepper. We invite you to find out recipes for preparing umbrella mushrooms for the winter, which will help diversify your daily menu. These mushrooms have the qualities of a dietary product and are well suited for vegetarians and diabetics.

Preparing umbrella mushrooms for the winter will successfully help you cope with the lack of vitamins for your body during the cold period and will add variety to your preservation. Mushrooms from a jar will be a wonderful addition to the holiday table.

Marinating umbrella mushrooms for the winter

Pickling umbrellas for the winter is the most popular recipe for preserving mushrooms. This preparation with the addition of citric acid will be stored in the basement for about a year. Pickled umbrellas for the winter are considered the best delicacy for a festive feast.

Umbrellas – 2 kg;
Water – 800 ml (for marinade);
Salt – 1 tbsp. l.;
Citric acid – 1 tsp. (without top);
Sugar – 4 tsp;
Vinegar 9% – 1 s. l.;
Allspice and black pepper – 5 peas each;
Lavrushka – 4 pcs.;
Dill seeds – 1 tsp.

To know how to pickle an umbrella for the winter, you need to firmly adhere to the proposed step-by-step recipe.

Peel the mushrooms, cut into pieces and rinse in cold water.

Place the mushrooms in an enamel pan, add salt (30 g per 1 liter of water) and cook until they sink to the bottom of the dish. Be sure to stir the mushrooms during cooking and skim off the foam.

Place the boiled fruiting bodies in a colander and leave to drain all the liquid.

Prepare the marinade: pour water into a container, add salt, citric acid and sugar, stir and let it boil.

Add bay leaf, dill seeds, allspice and black peppercorns, as well as vinegar, and let it boil again.

Place the mushrooms in sterilized jars, pour in the hot marinade, leaving a little space on top, cover with metal lids and place for sterilization.

Sterilize in boiling water for 40 minutes from the moment of boiling.

Roll up the lids, let cool under a blanket and take to the basement.

You can start trying the preparation in a month.

Drying methods

Dried mushrooms can be stored for a long time

There are several ways to properly dry mushrooms at home, each of them is unique in its own way. In this way it will be possible to dry mushrooms from Ukraine, Russia, China and other countries.

On the street

The method of drying mushroom products in the fresh air is the most correct and at the same time labor-intensive; this requires a certain temperature and air humidity. Drying mushrooms outside is only allowed in dry and warm weather, preferably in the sun.

You can dry mushrooms in the fresh air using the hanging method. Each piece of the fruiting body is strung on a thread or fishing line at such a distance (about 1 cm) that the fruits do not touch each other. To dry, the bundles are hung in the brightest place. To protect products from dust, dirt and insects, they are wrapped in gauze, the edges of which are secured so that the wind cannot move it.

To speed up the process, it is better to dry the mushrooms with powder. First, they are dried in crushed form, then ground in a coffee grinder. It makes a flavorful food seasoning.

Irina Selyutina (Biologist):

The composition of homemade mushroom powder or mushroom flour can be different: single-component or combined, with the addition of various spices. However, when using them, you need to remember that their quantity should be very small so as not to interrupt the mushroom flavor. The shelf life of mushroom powder is usually no more than 2-3 years, provided that storage standards are strictly observed: the container is sealed and placed in a dry place to avoid the powder absorbing moisture from the air. Mushroom powder is considered a healthy food component because... It is completely gluten and lactose free.

In terms of digestibility, mushroom powder in comparison with dry mushrooms (65%), bread (75%) or vegetables (70%) breaks records. It is absorbed by our body by 90%.

In the oven

Mushrooms can be dried in the oven. The oven is heated to 45 °C, the chopped fruit bodies are laid out on the surface of the grill in even rows. During the drying process, the oven door is left ajar - this way all the moisture that the mushrooms give off will not settle on their surface. When the door is closed, they will not dry out, but will turn out boiled.

After 1 hour, after the fruiting bodies have withered, the temperature is increased to 70-75 °C. Further drying takes about 5 hours. During the drying process, the mushrooms should be turned regularly to ensure a uniform drying process. It is better to dry in an electric oven, because... here you can accurately set the temperature, which is very important for this very delicate procedure.

Microwave

Drying mushrooms in the microwave is usually carried out at a temperature of 100 ° C. The products are evenly placed on a plate and sent to the chamber for 20 minutes. After this time, open the door slightly, release all the steam and repeat the procedure again. It takes about an hour to dry one batch in the microwave. This is one of the most popular methods of quick drying.

In the Russian oven

Unlike an oven, the air supply technology in a Russian oven is better and higher. Previously, the wood drying method was popular in almost all Russian regions. Before drying, the mushrooms are strung on thick wire or skewers at such a distance that they do not touch each other. The blanks are laid out on the grill with their caps down. Straw should be used as bedding.

The optimal temperature for oven drying is 60 °C. At higher temperatures, mushrooms lose their presentation and taste: they quickly burn, turn black and can become steamy. If the temperature is lower, the fruiting bodies will turn sour, which leads to their rapid spoilage.

To make the process successful, the chimney valve is opened 1/3, gradually closed as it dries, and at the end of the process, closed completely. Before the drying process, the damper is opened slightly to allow air circulation.

Irina Selyutina (Biologist):

It will be good to dry the mushrooms in Russian ovens after heating them. By this time, the temperature should have dropped to an acceptable level for this process. USSR publications of the 50-60s. of the 20th century, devoted to this topic, based on practically real data, they say that for good drying of mushrooms, the damper of a Russian oven is raised slightly, installed on bricks and left thus created. lumen It is through it that air circulates.

During drying, you must carefully monitor the process to prevent the mushrooms from burning. The dried mushrooms are finally dried in the sun or over the stove.

In an electric dryer

Drying mushrooms in an electric dryer (mushroom dryer) is the best option and makes it possible to obtain high-quality products with a pronounced aroma and taste.

To dry in an electric dryer, the product is cut into slices at least 1 cm thick. The drying temperature in the electric dryer is set slightly higher than indicated in the instructions, the drying time is slightly reduced.

No less popular is the method of drying mushrooms on an electric mat. The drying technology is simple: cut fruit bodies are evenly laid out on the surface of the mat. When exposed to heat, the mushrooms dry out quickly. During the drying process, they are periodically turned over, and if necessary, the mat is wiped. The process takes place indoors.

Above the burner

You can also dry mushroom products over a gas stove. This option is suitable if you do not have an oven or microwave at home. Disadvantage: during drying, all burners will have to be kept lit, which negatively affects the gas bill if there is a meter and, most importantly, the quality of the air that the whole family breathes. This method is used if you do not plan to cook mushrooms in the next couple of days. Mushrooms are strung on a thread and hung high above the stove, near the ceiling. With a continuous process (24 hours a day), it will be possible to dry the mushrooms over the stove in 3 days.

In carousel fruit dryers

The technique speeds up the drying of mushrooms

This method is used in industrial production. Chopped mushrooms are poured into a galvanized mesh, then into a special drying chamber. Then, under the influence of electricity, the process of rotation occurs on these peculiar “carousels”. First, mushroom products are dried at a temperature of 40-50 ° C, then the temperature is increased to 60-80 ° C and the drying process is completed. Complete drying time is 5-6 hours.

In the IR cabinet

Infrared drying of mushrooms in an oven also allows you to obtain aromatic and tasty mushroom products. Under the influence of infrared rays, the process of evaporation of moisture occurs, but all useful components and aroma remain unchanged. This process is carried out at a temperature of 40-60 °C.

The main advantages of the method:

the ability to retain 80-92% of useful and biologically active substances in products after drying;
drying speed;
minimal energy consumption;
before drying, the product must be soaked in a pan, and after 10-15 minutes of drying it completely restores its properties;
products processed in this way are absolutely safe for human health.

How to pickle umbrellas for the winter: mushrooms marinated with onions

Umbrella mushrooms marinated with onions for the winter will be an excellent appetizer on your table when guests unexpectedly arrive.

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Umbrellas – 1 kg;
Salt – 1 tsp. (in marinade);
Water – 500 ml (for marinade);
Citric acid – 4 g;
Onion – 2 pcs.;
Ground black pepper – 1 tsp;
Vinegar – 1 tbsp. l.;
Dill sprigs (can be dry);
Sugar – 2 tsp.

How to pickle umbrella mushrooms for the winter in order to surprise guests and not leave them indifferent to the appetizer?

Clean the mushrooms from dirt, scales and wormholes, cut into pieces of arbitrary shape and rinse in a colander under running water.

Place in an enamel-lined saucepan, add water and bring to a boil.

Add salt (take 1 tablespoon of salt for 1 liter of water), while stirring, constantly remove the foam with a slotted spoon.

After the umbrellas have sunk to the bottom, catch them with a slotted spoon and put them in a colander, allowing the water to drain.

Prepare the marinade: mix salt, sugar and citric acid in water, let it boil.

Add chopped dill sprigs, onion cut into half rings, ground black pepper and add mushrooms.

Boil for 5-7 minutes and carefully pour in vinegar.

Remove the mushrooms from the marinade, place them in sterilized half-liter jars and pour over the marinade.

Sterilize the jars in boiling water over low heat for 30-35 minutes.

Roll up the lids and place under a blanket until completely cool.

Take it to the cellar and after 30 days you can start tasting.

How to freeze fresh umbrella mushrooms for the winter

Preparing umbrella mushroom for the winter also involves freezing. For this option, fresh mushrooms will be taken.

Mushrooms - any quantity;
Plastic bags.

How to freeze fresh umbrella mushrooms for the winter? For the freezing process, the mushrooms need to be cleaned with a dry kitchen sponge without rinsing them in water.

Cut the caps into small pieces, spread in a thin layer and place in the freezer for 3-4 hours.

Place completely frozen umbrellas in bags so that only one of them is used during cooking.

Freeze all the mushrooms in this way, portion them into 300g or 500g bags, and then put them in the freezer.

It is worth saying that you need to defrost the mushrooms in the refrigerator so that the process takes place gradually.

Drying rules

There is a certain technology that helps dry mushrooms at home for the winter:

the caps of large specimens are cut into several parts;
massive legs of trumpet species and boletus are cut into rings no less than 1.5 cm thick or into columns, dividing the leg into four parts;
drying for mushrooms begins outdoors in dry weather and a slight dry wind, and ends with further drying in an oven, microwave, oven, mushroom dryer, electric dryer;
Regardless of the chosen method, the process of drying the product is supplemented by airing at least 3 times during the entire drying time.

Is it possible to freeze boiled umbrella mushrooms?

If you are suddenly afraid to freeze fresh mushrooms, then you can play it safe and boil them. Is it possible to freeze boiled umbrella mushroom for the winter?

Umbrellas – any quantity;
Salt;
Water.

How to freeze boiled umbrellas for the winter so that you can delight your family with delicious dishes in winter?

Peel the mushrooms, wash under the tap, cut into pieces and place in boiling water.

Add salt, let it boil for 10 minutes, drain in a colander and let the water drain well.

Spread in a thin layer on a kitchen towel and let dry.

Place the mushrooms in bags or food containers in such quantities that later, after defrosting, you can use them to prepare one dish.

Container and shelf life

Dried mushrooms must be stored in an airtight and transparent glass container, fabric bag or plastic container. Bags intended for these purposes are sewn exclusively from natural materials. Linen is best suited for these purposes. The finished bags are rinsed in salt water, dried and lightly ironed on the front side. After this they are ready for use. It is strictly forbidden to keep such a product in polyethylene, where it will become moldy.

Dried mushrooms can be stored indefinitely. However, as practice shows, it is better to store such a product for no more than 2 years. To store dryers at home, you should choose a well-ventilated area. Some people store the product in the refrigerator. In such conditions, the shelf life of mushrooms will be long. Dry mushrooms last the longest when frozen.

Attention! Once defrosted, they cannot be re-frozen.

Dry method of pickling umbrella mushrooms for the winter

There are many ways to salt umbrellas for the winter. People love such a tasty and healthy snack that can be served on the table any day or during fasting. The “dry” salting method is the most convenient and less labor-intensive.

Umbrellas – 1 kg;
Salt – 30 g.

How to salt umbrella mushrooms for the winter using “dry” salting?

Do not wash the mushrooms before salting, but simply clean them of debris with a soft sponge.

Place the umbrella caps in an enamel bowl with the plates facing up.

Sprinkle each row of mushrooms with salt, and thus lay out several rows until the fruiting bodies are gone.

Cover the last row with a clean cloth or gauze, place a plate on top and press down with pressure. You can use collected water bottles as oppression.

After 4 days, the mushrooms will release juice, they can be transferred to glass jars and refrigerated.

For indoor storage, jars of mushrooms must be filled with prepared fresh brine (water and salt to taste) and sterilized.

Sterilize half-liter jars in boiling water for 30 minutes, and after cooling, place them in the pantry.

How to pickle umbrella mushrooms for the winter using the hot method

This recipe for pickling mushroom umbrellas for the winter is quite simple. In addition, it is excellent for all lamellar fruiting bodies.

Umbrellas – 2 kg;
Salt – 70 g;
Dill - umbrellas;
Calcined vegetable oil;
Garlic cloves - to taste;
Spices - to taste.

How can you salt umbrellas for the winter using a hot method?

Cut the hats of large umbrellas into pieces, leave small ones whole.

Place the mushrooms in boiling water, add salt and cook until the caps begin to “sink.”

Remove with a slotted spoon and place in a colander to allow the water and mushrooms to cool.

Place the caps in jars, sprinkle a little salt, add spices to taste, dill umbrellas and sliced garlic cloves.

Pour the brine in which the mushrooms were boiled and sterilize for 20 minutes.

Add 2 tbsp to each jar. l. calcined vegetable oil, let cool and take to the basement.

How long and how should mushrooms be dried?

How much and how to properly dry mushrooms. What mushrooms are best to take for drying? Tubular. Plastic. Chanterelles. Marsupials. Preparing mushrooms before drying.

Drying is one of the simplest ways to preserve mushrooms for consumption in winter. It can be used both at home and on the go. In addition, drying mushrooms is not labor intensive and allows you to preserve the aroma and taste of the fruit. Using this method, you can prepare autumn gifts for the whole winter in any quantity. Dried mushrooms are easy to store; in addition, they are in no way inferior to fresh ones: neither in taste nor in ease of preparation. Unfortunately, this method is not used for all types of mushrooms, but only for certain types.

How to pickle umbrella mushrooms for the winter without heat treatment

How to pickle umbrella mushrooms for the winter in a cold way without heat treatment?

Umbrellas – 2 kg;
Salt;
Bay leaf – 10 pcs.;
Allspice – 10 pcs.;
Dry dill;
Garlic cloves – 10 pcs.;
Carnation – 7 inflorescences;
Cumin - to taste;
Blackcurrant and cherry leaves - 10 pcs.

Pickling umbrella mushrooms for the winter can be done without aromatic additives; in this case, the taste of forest fruiting bodies will be more noticeable.

Place all the spices and spices in the recipe on the bottom of an enamel-coated pan.

Sprinkle with a thin layer of salt and place the peeled, washed and cut into pieces umbrella caps.

Place in rows and sprinkle with salt until ingredients are gone.

Place gauze on top, folded in several layers, and press down with pressure.

After 3-4 days, the mushrooms will settle and release juice.

If there is not enough juice, then add a brine of boiled cold water and salt (20 g per 1 l).

After several days in the room, you can take the mushrooms to a cold room.

You can start eating salted mushrooms after 14 days.

Drying boletus

You can quickly dry boletus mushrooms if you cut them into small noodles. The crushed products are laid out on paper (not newspaper) and placed in a shady, well-ventilated place. During the drying process, the products are regularly turned over to avoid sticking. At home, boletus mushrooms can be dried entirely: each specimen is strung on a thread and hung under a canopy. Mushroom products can be dried on a horizontal surface under the sun. Under the influence of the breeze, boletus mushrooms dried in the sun will be ready in 3 days.

Winter caviar from umbrella mushrooms with mustard

Winter caviar from umbrella mushrooms with mustard will be appropriate at any time of the year on any table.

Umbrellas – 1 kg;
Mustard – 1 tbsp. l.;
Vegetable oil – 70 ml;
Salt - to taste;
Sugar – 2 tsp;
Ground black pepper – ½ tsp;
Vinegar - 4 tbsp. l.

Umbrella caviar for the winter with the addition of mustard is quite easy to prepare. Even a novice cook can master this process.

Clean the umbrella caps well, rinse under the tap and boil in salted water (2 tablespoons of salt per 1 liter of water) for about 20 minutes.

Drain the mushrooms in a colander, cool and pass through a meat grinder.

Add vegetable oil, vinegar and mustard, salt to taste, add sugar, ground pepper and mix well.

Place the mixture in a frying pan and let it simmer a little under the lid, about 5 minutes.

Place in sterilized 0.5 liter jars and place in hot water for sterilization. The sterilization process is carried out over low heat for 40 minutes.

Roll up, let cool and take to a cool place.

Suitable mushrooms for drying

Only some mushrooms are dried, other varieties are only salted, boiled, fried or pickled.

Of all the species existing in the forest, dried porcini mushrooms are of the greatest value - they are distinguished by their exquisite aroma and taste, which this process only enhances. All tubular species are also used for drying - moss mushrooms, boletus mushrooms, boletus mushrooms and boletus mushrooms.

Other types with a lamellar cap should not be dried, because... Such drying has a characteristic bitter taste and is not suitable for human consumption. This group includes honey mushrooms, chanterelles, russula, and milk mushrooms.

Recipe for preparing a variegated umbrella for the winter

There is one amazing recipe for preparing a variegated umbrella for the winter. You can use it to make caviar for soups or sauces, which can then be frozen.

Umbrellas – 2 kg;
Carrots – 3 pcs.;
Zucchini (peeled) – 400 g;
Onions – 5 pcs.;
Garlic cloves – 5 pcs.;
Tomato paste – 4 tbsp. l.;
Vegetable oil – 300 ml;
Sugar – 1 tbsp. l.;
Salt - to taste;
Ground red pepper – ½ tsp;
Lavrushka – 2 pcs.;
Cloves – 2 buds.

Clean the umbrella caps along with the legs, wash and cook in salted water with the addition of bay leaves and cloves for about 20 minutes.

Drain the water, leaving only 3 cups of broth. Rinse the mushrooms themselves in cold water and grind in a blender.

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Peel the onions and carrots, fry in oil until golden brown and also chop in a blender.

Cut the peeled zucchini into pieces, fry until golden and also use a blender.

Combine all the chopped vegetables and mushrooms in a deep saucepan, pour in the mushroom broth and add the remaining oil.

Simmer over low heat for about 20 minutes.

Chop the garlic into small cubes with a knife and add it to the caviar, add sugar, salt to taste, sprinkle with ground red pepper and add tomato paste.

Mix everything thoroughly and simmer for 10 minutes.

Pour in vinegar and simmer over low heat for 20 minutes, stirring occasionally with a wooden spatula.

Remove from heat, let cool completely and you can begin the freezing process.

Freezing umbrella mushrooms for the winter is as follows: distribute the caviar into food containers and place in the freezer. This preparation can be defrosted for making soups, pies or pizzas - it will turn out to be an excellent dish.

How to prepare dried umbrella mushrooms for the winter

Dried umbrellas are a very useful product: they have low calorie content, remove toxins from the human body, neutralize some types of bacteria, and also have antitumor effects.

Some housewives are interested in how to prepare dried umbrella mushrooms for the winter? It is worth saying that dried umbrellas are much better absorbed by the body than salted and pickled ones. When preparing dishes from dried fruit bodies, an indescribable mushroom aroma spreads throughout the house.

Mushroom umbrellas;
Kitchen sponge;
Knife;
Cutting board;
Gauze;
Thick thread or twine.

You can learn how to prepare dried umbrellas for the winter from the following description of the process.

Clean mushroom caps from dirt and scales using a dry kitchen sponge.

If the caps are large, then they need to be cut into pieces of equal thickness. Do not leave the chopped mushrooms for a long time, but start drying them immediately. In this case they will not lose color.

Drying can be done outdoors by laying them out on thick paper. Thus, the umbrellas will dry for approximately 7-9 days, depending on weather conditions.

There is also the easiest way to dry umbrellas - string each piece on a thick thread and hang it under a canopy so that even if it rains, the mushrooms do not get wet.

Cover with gauze to protect from flies and dust, leave in this position for 2 weeks.

Note that dried mushrooms should not break, but only bend, be light and well dried. Only in this case can the process be considered completed.

After drying, the mushrooms need to be stored properly - placed in well-dried glass jars with screw-on lids, or paper bags.

Characteristics of the mushroom

The boletus owes its name to the fact that its mycelium is closely related to the birch tree. It is in birch plantings that these mushrooms most often grow.

Other names of the mushroom in question:

They love to grow in ravines, on the edges, and in bright, sparse places. A peculiarity of this species is the presence of a cap, often in brown shades. The young one is distinguished by a white spore-bearing layer, and the old one is gray-brown. The mushroom is characterized by dense white pulp, slightly darkening in cross section. Mushroom pickers note the pleasant, subtle smell of the fruit.

More often, boletus flowers appear in early summer.

The cap forms in the form of a hemisphere, and after a few days it becomes cushion-shaped. Humid air makes it sticky, with mucus. The young monkey has a gray leg with brown or black scales. In a mature mushroom, it can reach up to 30 cm in height and 4 cm in diameter.

In a day, the mushroom grows up to 4 cm. Boletus mushrooms are often confused with boletus boletuses, because in the early stages of development they have similarities in color and shape. Both are relatives of the porcini mushroom because they are characterized by dense pulp.

How to close umbrella mushrooms in jars for the winter

How to close mushroom umbrellas for the winter using fat as a preservative? Fat is butter or ghee, as well as vegetable oil or interior oil (lard). Many housewives use a mixture of fats when cooking, which gives the dish a special taste.

Umbrellas – 3 kg;
Vegetable oil – 150 ml;
Butter – 200 g;
Salt - to taste;
Ground black pepper – 1 tsp.

How to prepare umbrella mushrooms for the winter in order to surprise not only your family, but your guests?

Cut the pre-peeled and washed mushrooms into pieces and boil in salted water for 30 minutes.

Drain the water, drain the mushrooms in a colander and place in a frying pan heated with two types of oil (take 100 g of vegetable oil and butter). Cover with a lid and simmer for 20 minutes, stirring with a wooden spoon.

Then open the lid and fry the mushrooms until the liquid has completely evaporated.

Add the other half of the fat and continue frying for another 20 minutes.

Place in sterilized jars, add fat from the frying pan and close with plastic or screw-on lids.

It is important to remember that if there is not enough fat in the frying pan, then you need to boil a new portion of oil and fill the jars with mushrooms.

This product can be stored in a cold room for more than 7 months.

How to store dried boletus mushrooms?

Well-dried boletus mushrooms are light, uniform in color, and do not have overheated or burnt areas. For long-term storage they need certain conditions. It is better to place them in screw-on jars or containers. Do not store them in plastic bags; they may become moldy.

The most suitable are sterilized glass containers that close tightly or have screw-on lids. Cotton bags can be used, but they must be placed where there is good air circulation. If the slices are a little moist, you can dry them slightly.

If you are patient and follow one of the above instructions, your supplies will delight you with a unique mushroom taste at any time of the year. Dried boletus mushrooms can be used as a filling for pizza, pies, and rolls. They are good to combine with potatoes, cabbage, carrots and buckwheat.

How to store fried mushroom umbrellas for the winter

An interesting recipe for a mushroom dish that will certainly delight you, as well as your family and guests.

Umbrella mushrooms – 1 kg;
Bell pepper – 6 pcs.;
Vegetable oil – 5 tbsp. l.;
Lemon juice – 5 tbsp. l;
Garlic cloves – 7 pcs.;
Salt;
Mixture of ground peppers – ½ tsp.

How to prepare fried umbrella mushrooms with bell peppers for the winter and thereby diversify your daily menu?

Peel, wash, cut the mushrooms into cubes and fry in vegetable oil until golden brown.

Cut the pepper in half, remove the seeds and cut into noodles.

Place in a frying pan with vegetable oil and fry for 10 minutes.

Combine the fried products, add sliced garlic, add salt to taste, add a mixture of ground peppers and fry for 15 minutes.

Sprinkle with lemon juice, simmer covered for 10 minutes and remove from heat.

Place the fried umbrellas with bell peppers in sterilized jars and place in hot water.

Sterilize in boiling water over low heat for 30 minutes.

How to store fried umbrella mushrooms for the winter so that they do not spoil? The workpiece must cool completely and only then take it into a cold room with a temperature no higher than +7 °C.