Fried mushrooms for the winter in jars. Recipes without sterilization

General principles for preparing fried mushrooms without sterilization

Only a fresh harvest of mushrooms should be harvested for the winter, having first sorted it out and washed it thoroughly. Many housewives try to play it safe and soak and pre-boil all types. The table shows edible mushrooms (for example, champignons, porcini, boletus), which do not require preliminary heat treatment, conditionally edible (for example, pungent russula, black and yellow milk mushrooms, strings), they must first be boiled.

Some species have a bitter taste due to the presence of milky juice in the composition (for example, some russula and talkers, milkweeds, bitters). These also need to be soaked in water. Additional boiling of edible mushrooms will not harm the human body, but will significantly reduce the taste and aromatic properties of the preparation. Whether to skip this step or not is up to the hostess to decide.

Cooking fried mushrooms is divided into the following stages:

• Mushrooms, cleared of debris, must be soaked in cold salted water for 1.5-2 hours. This step should be skipped for champignons, which quickly absorb moisture. The legs of honey mushrooms and boletus mushrooms should be removed immediately, as they will become tough after frying. They are often dried and ground into powder. It can be added to dishes to infuse them with mushroom flavor.
• Boiling the prepared product must be carried out in 2 stages. The first time you need to fill the mushrooms with tap water, wait until it boils, remove all the foam from the surface and leave on low heat for 15 minutes. Then change the liquid to fresh one and cook again for the same period of time.
• After draining the water completely, rinse all the mushrooms and cut into pieces of the desired size.
• First you need to fry in a dry frying pan to evaporate the juice, and then add fat (vegetable or butter, lard). Many people like to use several types of fat.

Mushrooms should be salted a few minutes before the end of cooking. Often, to improve the taste of the preparation, onions and other vegetables, as well as favorite seasonings, are additionally used.

The finished product must be placed in glass jars, which must be sterilized in advance in any way: steamed, oven or microwave.

Cooking features

You can use almost any type of edible mushroom for cooking. However, it is better to preserve not a mixture of mushrooms, but each type separately. If possible, it is better to use only the caps for cooking; the taste will be more delicate. And the legs can be dried or cooked in some other way.

But it is necessary to cook the volushki, milk mushrooms, and some varieties of russula, otherwise the canned food will turn out bitter. In this case, first soak the mushrooms in cold water for 1 hour. Then cook for 30 minutes.

Advice! Not all mushrooms need to be boiled before frying. It is not necessary to cook white boletuses and boletuses, boletus and boletus mushrooms, honey mushrooms and saffron milk caps. When cooked, mushrooms will lose their flavor.

Fat acts as a preservative in this type of preparation. It can be either vegetable oil or butter; some prefer to use melted lard, but this is a matter of taste.

There are options for preparing canned food without sterilization. In this case, the workpiece must be stored strictly in the refrigerator and no more than 3-4 months. If canned food is sterilized, the shelf life increases to six months. Another option for preserving fried mushrooms is freezing. The finished product is transferred to containers with tight lids and sent to the freezer.

Fried porcini mushrooms

Fried mushrooms for the winter in jars is a good option to diversify your home menu for the winter. The white variety is quite popular and is suitable for preparing meat and fish dishes.

Fried porcini mushrooms for the winter, recipe.

Preparation next.

Composition of ingredients

Compound:

• mushrooms – 1.5 kg;
• table salt – 0.05 kg;
• vegetable oil – 200 ml.

Calorie content

What can be added and changed in the composition

A little garlic, onion or fresh herbs are often added to the preparation. Some housewives replace vegetable oil with animal fat. If you decide to pre-boil the porcini mushroom, then add a little citric acid to the water so that the product remains light after heat treatment.

Step-by-step cooking process

Step-by-step preparation:

1. Pour all the mushrooms onto the table and sort them out, throwing aside the forest debris. Then wash each specimen separately using a soft sponge.
2. Now separate the spoiled and darkened areas, cut the caps and stems, placing them in separate dishes.
3. Heat the frying pan and place the legs on a dry surface first, which require longer thermal preparation.
4. Once the juice has evaporated, add the caps in small batches and cook over high heat.
5. When the bottom of the dish becomes dry again, pour in vegetable oil, set the flame to medium and fry under the lid, stirring occasionally, for about 25-30 minutes. until the mushrooms are completely cooked.
6. Place the mushrooms in sterilized dry jars, leaving about 1.5-2 cm on top. Fill this space with boiling vegetable oil.
7. Cover the dishes with tin lids.

Final stage

All that remains is to cool the contents to room temperature by turning the jars over onto the lid and wrapping them in a blanket. Usually this stage takes about 2 days.

Must be boiled

As for conditionally edible mushrooms, they need to be boiled before frying. This way you can reduce toxicity to a safe level and get rid of the acrid aftertaste. The thing is that the toxic substances present in such mushrooms dissolve in water when heated. It is, of course, drained, and the mushrooms are eaten.

• The following must be boiled: ordinary stitches;
• pink waves;
• brittle and stinging russula;
• milk mushrooms are black and yellow.

Due to the bitter taste, mushrooms that have a burning milky juice are soaked and boiled:

• camphor, alder and sweetish laticifers;
• bitters;
• violins;
• earrings;
• white loading pads;
• some varieties of russula, pigs and talkers;
• fires, etc.

During the cooking process, all the bitterness goes into the water, which improves the taste of the mushrooms. Many summer residents are confident that pre-boiling allows mushrooms to be cleaned of contaminants caused by unfavorable environmental conditions.

Fried boletus

Butternuts are perfect for preserving for the winter.

In addition to familiar recipes for pickled mushrooms, you can use this frying option by adding onions and garlic.

Composition of ingredients

Ingredients:

• butter – 50 g;
• boletus – 2000 g;
• vegetable (refined) oil – 80 ml;
• garlic – 1 head;
• onions – 2 heads;
• salt – 1 tsp;
• black pepper - to taste.

Calorie content

What can be added and changed in the composition

To get a more aromatic preparation, just add a little spices or herbs to the composition.

Step-by-step cooking process

Step-by-step recipe:

1. Wash fresh mushrooms in plenty of water, and then take 1 copy at a time and remove the sticky skin from the cap, and also cut off the tip of the stem and damaged areas.

2. This recipe suggests cutting the boletus and boiling it in salted water, changing the liquid once.

3. Drain the mushrooms in a colander, then place in a dry frying pan and cook over high heat until all the liquid has evaporated.

4. Now add butter and continue frying for another 10 minutes.

5. In a separate frying pan, sauté onions and garlic, previously peeled from the top layer and chopped, in sunflower oil until soft.
6. Transfer the vegetables to the butter, pepper and fry over low heat, covered, for about 10-15 minutes.

Final stage

Immediately distribute the finished mushrooms into sterilized jars, pour hot oil under the neck and roll up.

Cool under a blanket upside down for 2 days.

Honey mushrooms for the winter

Fried mushrooms for the winter in jars prepared with citric acid can only be stored in a cold place under nylon lids.

Composition of ingredients

Product set:

• honey mushrooms – 2000 g;
• fresh herbs – 1 bunch;
• citric acid – 1/2 tsp;
• vegetable oil – 200 ml;
• garlic – 7 cloves;
• salt with spices - to taste.

Calorie content

What can be added and changed in the composition

You can additionally use onions and carrots in the recipe.

Step-by-step cooking process

Detailed description:

1. Wash honey mushrooms thoroughly, separate damaged areas and cut if necessary.

2. Drain the product in a colander, allowing excess moisture to drain, and then place in a dry frying pan over high heat.
3. After evaporating all the juice, pour in half the vegetable oil and fry the mushrooms until a small crust forms over low heat, stirring constantly.
4. After 20-25 minutes. add chopped herbs with pressed garlic, salt the mixture, sprinkle with spices and bring to readiness.
5. Distribute the honey mushrooms among the jars, leaving about 2 cm at the top.
6. In the same frying pan, heat the remaining oil by dissolving citric acid in it.
7. Pour the resulting mixture over the prepared mushrooms in jars and immediately close them with lids (nylon), which, like the jars, must first be sterilized.

Final stage

Allow the pieces to cool under a blanket for 1 day, and then store them in a cool place.

How long can pickled mushrooms be stored in the refrigerator after opening the jar?

How long to store pickled mushrooms in an open jar
If you opened a jar of pickled mushrooms and didn’t eat them all at once, you can store the mushrooms in the jar for some time:

• Refrigerator temperature plus 7-10°C - 12-17 hours
• Temperature plus 5-0°C, then for 1-3 days
• From 0 to minus 2°C – 3-4 days, pickled mushrooms are safe to eat

Fried mushrooms with vegetables

Mushrooms fried with vegetables for the winter, before eating, just put them out of the jar in a frying pan and heat them up for lunch.

The recipe will include processed mushrooms, which can be used as an example to prepare other types of conditionally edible product.

Composition of ingredients

Ingredients:

• onion – 1 head;
• carrots – 2 pcs.;
• volnushki – 1.5 kg;
• tomato paste – 2 tbsp. l.;
• vegetable oil – 250 ml;
• salt and spices - to taste.

Calorie content

What can be added and changed in the composition

Instead of trumpet mushrooms, you can use edible mushrooms to prepare this appetizer, which do not require pre-soaking and boiling. You can add cabbage, squash and zucchini to the vegetable composition to taste.

Step-by-step cooking process

The recipe is described step by step:

1. It is better to choose mushrooms whose cap diameter does not exceed 3-5 cm. Remove each specimen from the outer skin and fibers (“skirt”).
2. Next, cut off all the ends and rinse well under running water, removing any remaining debris.
3. Place the mushrooms in an enamel pan, cover with cold water and soak them for 6-8 hours to get rid of bitterness.
4. After changing the liquid, set the pan on the fire, bring to a boil, skim off the foam and cook for about 10-15 minutes.
5. Change the water again, add spices, salt and cook for 20-25 minutes. Drain the frills in a colander.
6. While the liquid is draining, peel the vegetables and chop them: the onion into half rings, and grate the carrots.

7. Fry the vegetables until half cooked in a small amount of vegetable oil.
8. In a separate dry frying pan, evaporate the remaining juice from the mushrooms, and then mix them with vegetables and cook over medium heat for 10 minutes. under the lid.
9. Add tomato paste and simmer the mushrooms for another 5 minutes. on low flame.
10. While hot, place the mushrooms in clean, sterilized jars and pour the remaining vegetable oil from the frying pan on top so that it completely covers all the mushrooms.

Final stage

After rolling the dishes tightly with tin lids, turn them over, cover with a blanket or rug and cool to room temperature for 48 hours.

Eggplants in Georgian style

This is a savory Georgian appetizer, which is often served as a side dish. To prepare this dish, you need to familiarize yourself with the necessary ingredients in advance:

• three eggplants;
• one pepper;
• onion head;
• four cloves of garlic;
• three tomatoes;
• ten grams of cilantro;
• red pepper.

First, they process the vegetables, which need to be washed and cut into pieces. After this, the sliced ​​eggplants are placed in a frying pan and fried for half an hour. The garlic is passed through a press, and the pepper is cut into strips. Then the products along with the herbs are soaked in a bowl of wine, after which the fried eggplants are poured into the container. To make the dish tastier, fried tomatoes are added to it.

Chanterelles with onions for the winter

Fried mushrooms in jars for the winter will help out those who cannot do without them during the cold season. A jar of chanterelles with onions goes perfectly with fried potatoes or meat.

Composition of ingredients

Product set:

• chanterelles – 2 kg;
• onions – 4 pcs.;
• butter – 50 g;
• refined oil – 200 ml;
• salt and spices - to taste.

Calorie content

What can be added and changed in the composition

Chanterelles go well with vegetables. You can add carrots and zucchini to the composition.

Step-by-step cooking process

Step-by-step preparation:

1. Peel the chanterelles, rinse thoroughly and let all the liquid escape.
2. Boil the mushrooms in salted water until fully cooked, changing the liquid once after boiling.
3. Divide large specimens into several parts, leave small ones whole and fry them in a frying pan with the addition of vegetable oil until a small crust forms.
4. Remove the top layer from the onions, rinse, chop into thin half rings and sauté in a separate frying pan with butter.
5. Pour a small amount of hot refined oil into sterilized jars and layer the mushrooms with fried onions.
6. Pour the remaining vegetable oil over the food until it completely covers it and immediately roll up the lids.

Ready.

Final stage

Spread a blanket, place a jar of mushrooms in the middle with the lids down, wrap it up and cool to room temperature. Now you can send the workpiece for storage.

Alternative Recipes

In addition to the classic version, there are many options for preparing fried champignons. The step-by-step recipe remains the same, only the minor ingredients change. We are talking about herbs and spices. The list of popular combinations included:

1) basil and dill; 2) mustard seeds; 3) garlic and black peppercorns; 4) onion, cut into half rings and honey; 5) parsley with red pepper or paprika.

Combinations should be added during frying. The only exception is honey. It is diluted in boiling water and poured into jars.

Fried champignons in jars are ready for the winter! All that remains is to wait for the cold months to enjoy the indescribable mushroom taste and aroma of mushrooms prepared according to the most delicious recipe.

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, use fried mushrooms for the winter. Any type of mushroom can be used for preservation.

Champignons fried in butter

Champignons are one of the most popular types of mushrooms, which you can not only collect yourself, but also purchase in the store at a low cost. By frying them and rolling them into jars, the housewife can save time on preparing a delicious dinner for the family.

Composition of ingredients

Compound:

• champignons – 2.5 kg;
• butter – 300 g;
• salt - to taste.

Calorie content

What can be added and changed in the composition

If desired, you can add spices, garlic and onions to the mushroom preparation.

Step-by-step cooking process

Description of preparation step by step:

1. If champignons are collected independently, then only whole specimens without damage by insects should be selected.
2. Rinse the mushrooms under running water without soaking them, cut off the darkened areas and divide them into several parts.

3. Heat a thick frying pan over medium heat and melt 1/3 of the butter in it.
4. Add the mushrooms in parts, fry them until fully cooked for 30 minutes, stirring continuously. This is necessary so that a lot of liquid does not form at the bottom of the dish.
5. In 5 min. until ready, salt the champignons, and then place the mushrooms in clean and dry jars, leaving a distance of 2 fingers on top.
6. Melt the rest of the butter in a water bath and pour it over the prepared product.
7. Cover the dishes tightly with lids and cool under a blanket to room temperature.

Final stage

It is better to store the workpiece in a cool place (refrigerator or cellar). Once you open the jar, you need to use the contents immediately.

How long can you store marinated mushrooms in jars under an iron lid in the cellar, rolled up?

How long to store pickled mushrooms closed with iron lids
The ideal option for storing jars of pickled mushrooms is the cellar . It maintains approximately the same temperature in both winter and summer – plus 15°C, dark and dry. In a dry cellar, pickled mushrooms closed with tin lids can be stored for 1 year, and if the lids are glass - 2 years .

In the apartment, in the pantry, also store pickled mushrooms, but their shelf life is shorter - 8 months .

Preparing fried mushrooms with lard

Fried mushrooms for the winter in jars, rolled in lard, is one of the most popular preparation options, which housewives have been using for a long time. Rendered lard perfectly helps preserve the product for a long time. The only disadvantage of this dish is that it is suitable for eating only when heated.

Composition of ingredients

Ingredients:

• mushrooms (redheads, porcini) – 2 kg;
• lard – 600 g;
• ground black pepper – 1 tsp;
• salt – 3 tbsp. l.

Calorie content

Step-by-step cooking process

Step-by-step preparation:

1. The first step is to sort out all the mushrooms, rinse and, if necessary, peel.
2. After cutting off the dark places and dividing the specimens into medium pieces with a sharp knife, add cold water and bring to a boil.
3. Remove the foam from the top with a slotted spoon and boil for about 10 minutes. and change the fluid. Repeat the process, but add salt to the composition.

4. Place the mushrooms in a colander and leave to drain all the liquid.
5. During this time, cut the lard into small cubes together with the skin and place it in a dry frying pan heated over low heat.
6. Stirring constantly, melt the lard out of it, not allowing the pieces to burn, so that the preparation does not subsequently become bitter.
7. Remove the cracklings with a slotted spoon and pour half of the lard into a separate bowl. Fry the mushrooms in the remaining fat for 5-7 minutes, sprinkling them with black pepper.
8. Transfer the product into a sterilized jar and pour in the remaining fat, after heating it again. There should be no air left between the mushrooms in the dish.

Final stage

In this case, there is no need to turn the jar over. Just cover it with a plastic lid and leave it at room temperature for 12 hours, and then put it in the cold.

How to properly prepare mushrooms for processing

In order for honey mushrooms to retain their appearance for a long time and not lose their recognizable taste, you should take care of their preliminary heat treatment.

The described type of mushroom often grows on stumps or at the base of trees, so they are not heavily polluted. The caps need to be cleared of leaves or adhering grass, and the darkened part of the stem must be removed. Pour the prepared product with filtered water and leave for 60-90 minutes. Mix everything with your hands periodically. Then drain the dirty water into the sink, pour fresh liquid over the mushrooms and put them on the fire for further processing. Afterwards all that remains is to pour the honey mushrooms into a colander to let them drain.

Appetizer of fried mushrooms with cabbage

This dish is a ready-made snack that can be served in winter. There is no doubt that mushrooms do not go well with cabbage. Having tried it once, housewives try to stock up on it to treat not only their family, but also their guests.

Composition of ingredients

Compound:

• champignons or honey mushrooms – 2000 g;
• white cabbage – 1000 g;
• vegetable oil – 100 ml;
• carrots – 800 g;
• onions – 600 g;
• tomato paste – 300 ml;
• vinegar - 2 tbsp. l.;
• black pepper, salt, bay leaf - to taste.

Calorie content

Step-by-step cooking process

All stages of preparation:

1. Sort the mushrooms, rinse well, cut off the ends from the stems and darkened areas. Boil them in 2 waters, adding salt one last time.
2. Drain them in a colander and let all the liquid escape.
3. Peel the onion and chop it into thin half rings.

4. Sauté the vegetable in a small amount of vegetable oil until soft, then add the mushrooms and fry everything together for about 7 minutes.
5. Remove the top green leaves from the cabbage, rinse the head and chop into thin strips.
6. Peel and grate the carrots, place together with the cabbage in a deep saucepan, pour oil into it and simmer over high heat until all the liquid from the bottom of the dish has evaporated.
7. Combine vegetables with mushrooms, add tomato paste, spices, salt and mix thoroughly.
8. Now cover the dish with a lid and simmer everything together for at least 30 minutes. until all products are completely ready.
9. Place the resulting mixture in sterilized jars, add hot vegetable oil on top and cool under a blanket without turning over.

Final stage

This product must be stored only in a cool place for no more than 4 months.

How long can fresh mushrooms be stored without processing after harvest?

How long to store fresh mushrooms
When going on a “mushroom hunt,” you should arm yourself with a knife with a stainless steel . When cutting mushrooms with such a knife, they will not turn black and will stay fresh longer.

Mushrooms are a perishable product, so the time to collect them is 4 hours , and then you need to start processing the mushrooms.

brought from the forest , collected in the rain, need to be cleaned and processed immediately upon arriving from the forest.

Mushrooms collected in dry weather without refrigeration can be stored for 6 hours, no more . If you do not have time to peel all the mushrooms at once, you need to arrange them so that they do not touch each other, without washing them, in a cool place, and try to process them for 16-18 hours .

it is about 10°C on the balcony .

You can store fresh, peeled mushrooms in the refrigerator for no more than 3 days..

Mushroom caviar

If you chop mushrooms fried with vegetables, you will get wonderful caviar, which can be served as an appetizer or used as a filling for pies.

Preparation next.

Composition of ingredients

Product set:

• honey mushrooms – 1000 g;
• granulated sugar – 2 pinches;
• sunflower oil – 6 tbsp. l.;
• ripe tomato – 2 pcs.;
• onion – 4 heads;
• vinegar – 2 tsp;
• garlic – 5 cloves;
• salt and pepper - to taste.

Calorie content

What can be added and changed in the composition

You can add carrots to the caviar, and instead of honey mushrooms, use other types of mushrooms (for example, subtopolnik).

Step-by-step cooking process

Step-by-step preparation:

1. Sort the honey mushrooms, rinse and cut off the ends of the legs. Boil until fully cooked in 2 waters, skimming off the foam and adding salt a second time.
2. Drain the mushrooms in a colander, and when all the liquid has drained, pass through a meat grinder and set aside for now.
3. Now chop the peeled onion into small cubes and place in a large frying pan, heated with vegetable oil.

4. When the vegetable becomes transparent, add grated tomatoes and simmer the mixture over low heat for at least 10 minutes. until thickened.
5. Place the mushrooms and pressed garlic into the pan and continue cooking under the lid, stirring constantly.
6. After 30 min. add sugar, vinegar, pepper, simmer for another 5 minutes. and immediately place it hot into jars that have been previously sterilized in any way. You need to try so that there is no air left inside.
7. Pour a little hot sunflower oil on top and roll up with tin lids.

Final stage

Now you should completely cool the workpiece under a warm blanket to room temperature. In this case, there is no need to turn the jars over.

Useful tips and tricks

Some useful tips to help avoid mistakes:

• If you have doubts about the quality of mushrooms, the harvest of which may contain poisonous species, then you should contact an experienced housewife or refuse to use them.
• It is easier to clean freshly picked mushrooms. Therefore, you should not delay preparing them.
• You should not skip soaking and boiling for conditionally edible species, so as not to get poisoned.

Fried mushrooms must be placed in jars, trying not to leave any voids with air, and stored in a cold place in winter. The appearance of mold or an unpleasant odor indicates spoilage of the snack.

Why boil mushrooms before frying?

In most cases, boiling mushrooms is simply a method of adding extra security to your winter preparations. Many housewives cook absolutely all mushrooms without going into details of the cooking rules. Let's look at cooking mushrooms in more detail. Mushrooms that are prepared without boiling before frying include: butter mushrooms, porcini mushrooms, boletus mushrooms, oyster mushrooms, aspen mushrooms, champignons, saffron milk mushrooms, fly mushrooms, chanterelles, and russula.

Cooking mushrooms will never harm the body and human health. However, boiled mushrooms largely lose their beneficial properties, lose their mushroom aroma and natural taste. Some mushrooms become covered with a slimy film after cooking.

Mushrooms that definitely need to be boiled before frying are conditionally edible mushrooms. When boiling, their poisonous components evaporate and dissolve, making the mushroom completely suitable for consumption. These are mushrooms: pink mushrooms, russula, milk mushrooms, common lines, etc.

Mushrooms, which are often soaked and boiled, are endowed with a burning, bitter juice. These mushrooms are: moths, bitter mushrooms, russula, porcini mushrooms, skriptsy, svinushki, serushki, govorushki.

By soaking mushrooms in water, after a day all the bitterness comes out of them, and they become much more pleasant to taste. In addition to soaking these mushrooms, they are heat treated.