5 best recipes for cooking fried mushrooms for the winter

In winter, you just want to treat yourself to delicious twists that were prepared for future use in the summer and fall. If you love such delicacies, we recommend that you prepare rolled up fried mushrooms. Rest assured: this aromatic snack will not leave your family and guests indifferent. To have something to make twists from, you need to hurry into the forest and collect more mushrooms.

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Fat serves as a preservative for mushroom preparation. It can be butter, lard, vegetable lard. You can also use a mixture of fats - twists with this ingredient are more tasty.

Should you boil mushrooms before frying or not?

If you have just decided to master the preparation of such a preparation, you may be faced with the question of whether it is worth boiling the mushrooms before frying. Many housewives do not neglect double heat treatment. Let's look at which mushrooms must be subjected to this process and which ones should not.

Boil mushrooms before frying

Fried mushrooms

Additional heat treatment of edible mushrooms will not affect health in any way. However, boiling reduces their nutritional value and worsens their taste. Moreover, some of them can become slippery even after boiling for a short time.

Fried mushrooms

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How to serve porcini mushrooms after freezing?

Fried mushrooms are already ready to eat after freezing; all that remains is to defrost them and heat them in the microwave.

You can serve the finished dish as an addition to fried potatoes, filling lean pies or lasagna, buckwheat and rice, or spaghetti.

But boletus mushrooms from the frying pan are not suitable for strong drinks. It is better to use canned food as a snack. Marinating and salting are the most suitable options for preparations.

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.

Fried mushrooms with pre-boiling

So, if you still decide to boil mushrooms, let's look at how best to do it.

Fried mushrooms with pre-boiling

Step One: Cleaning

Soak fresh mushrooms in cold salted water for 1.5-2 hours. Rinse them, get to cleaning.

Advice. If you use boletus or honey mushrooms for preparation, you need to take into account that when frying they turn out to be a little tough, so these parts should be cut off and sent to dry in the winter; they will make a delicious mushroom soup or sauce.

Step two: first boiling

Fill the pan with mushrooms with cold water, let them boil and do not remove from heat for about 15 minutes. Skim off the foam from them periodically. Drain them in a colander and rinse with clean water.

Fill the pan with mushrooms with cold water

Advice. If you choose porcini mushrooms for twisting, add a pinch of citric acid (3 g per 1 liter of water) to the water. This substance will prevent them from darkening during heat treatment.

Step three: second boiling

Pour clean water over the mushrooms, bring to a boil again and cook for no longer than 10-15 minutes. Drain the water, do not forget to rinse the mushrooms.

Step four: frying mushrooms

As soon as the water has drained, chop the mushrooms and place them in a frying pan (do not add vegetable oil). Keep them on low heat, stir every 4-5 minutes. As soon as all the liquid has evaporated, pour in vegetable oil or add butter or animal fat.

Fry the mushrooms for half an hour, stirring occasionally. 5 minutes before the end of frying, add salt and pepper.

Step five: placing fried mushrooms in jars

Place the mushrooms in dry jars that have been previously sterilized. Do not fill the container to the top; leave 1-1.5 cm for fat. The fat in which the mushrooms were fried is suitable as a filling. If there is not enough of it, add it to the frying pan, heat it and pour it into the jars while hot.

Layering fried mushrooms in jars

Advice. If you chose animal fat for the twist, salt its layer immediately after filling the jar.

Step six: sterilization

After the jars are filled, roll them up and send them to be sterilized (immerse completely in salt water). Sterilization duration is 1 hour. Next, you will have to turn them over onto the lids and wrap them in a blanket. You can unwind the twists after 48 hours.

Advice. If you intend to keep the workpiece in the refrigerator, you do not have to subject it to the sterilization process; it will be enough to store it under nylon covers.

Fried honey mushrooms for the winter

Honey mushrooms are usually pickled. However, there are also lovers of fried honey mushrooms, which can be prepared according to a simple recipe.

1. Sort out the collected mushrooms, peel and soak in a basin or bath with cold water (for 20-30 minutes). Rinse in portions under running cold water, place in a sieve and leave to drain.
2. The good thing about preparing honey mushrooms is that you don’t have to scald them first: the mushrooms can be fried right away.
3. Heat a thick-walled frying pan, pour vegetable oil (or melt butter) into it. Place honey mushrooms in a frying pan, add salt to taste and fry until golden brown. The mushrooms need to be stirred periodically to prevent them from burning. It is advisable to fry honey mushrooms in small portions, so they will be better fried.
4. Prepare jars and lids. Pack the fried mushrooms tightly into the jars and roll up the lids. Until the contents of the jars have cooled, turn the jars upside down and wrap them up. Cooled jars are stored at room temperature.

Delicious recipes

We bring to your attention several recipes for mushroom appetizers that will not leave you indifferent. Fried chanterelles

Prepare:

• fresh chanterelles 1 kg;
• vegetable oil 120 ml;
• bay leaf several leaves;
• salt.

Start cooking:

1. Wash the chanterelles and cut them into pieces. You can fry them in either vegetable or butter. You can use lard or a mixture of fats for this. Roast them for 40 minutes. Don't turn up the heat. Be sure to cover with a lid.
2. Remove the lids, add salt and bay leaf. Continue frying over low heat until the juice has evaporated and the mushrooms themselves have turned golden brown.
3. Place them in hot jars, add oil to the top so that it covers them by 1 cm.
4. Sterilize jars in salt water for 1 hour). Roll up and turn over onto lids. Wrap it in a blanket or blanket and leave it like that until it cools completely.
5. After 48 hours, you can move the container to a dark place.

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.

Fried champignons

Champignon twist can be prepared at any time of the year. In the fall, you have the chance to collect them yourself, recycle them, or place them in tight bags and store them in the freezer. If you are not a mushroom picker, you can buy them in the store - they are on sale all year round.

Fried champignons

How to preserve champignons at home?

Preserving champignons for the winter at home will not be difficult even for a novice cook. Such canned food will be an excellent addition to any dish, especially a salad of meat and vegetables.

To get high-quality canned mushrooms, champignons should be collected in the morning and in good weather, otherwise their shelf life will be significantly reduced and the taste will not be very pleasant. Mushrooms should be sorted on the day of collection. This will help avoid the appearance of toxic compounds.

It is advisable to use wide baskets for collection. Champignons must be placed with their caps facing up: this will ensure that the mushrooms retain their shape and will not crumble or wrinkle.

Young mushrooms are best suited for preservation.

Mushrooms do not need to be heavily soaked in spices, especially spicy ones. Spices should only slightly emphasize the taste and aroma of the product.

You can preserve champignons at home either whole or chopped.

For preservation in its entirety, it is advisable to take young champignons whose caps have not yet opened. Mushrooms should be fresh, light and firm.

Step-by-step instructions on how to cook whole canned champignons at home:

1. Mushrooms (you will need 1 kilogram) must be thoroughly rinsed under running water, and the film must be removed from the surface of the caps.
2. Then you need to prepare the marinade. To do this, add salt (a tablespoon), sugar (a tablespoon), cloves (4 pieces), mustard seeds (a couple of teaspoons), allspice peas (6 pieces) and bay leaves (6 pieces) into a liter of cold water. You should also add a tablespoon of vegetable oil to the marinade.
3. When the marinade starts to boil, add the mushrooms to it. They should simmer over low heat for 30 minutes. When the champignons sink to the bottom, they are cooked.
4. Place mushrooms in sterilized jars, pour in a tablespoon of vinegar and hot marinade, and then seal.

Sliced

Preserving sliced ​​champignons is almost no different from harvesting whole mushrooms. However, there is still a difference, albeit insignificant.

To preserve sliced ​​champignons with your own hands, you will need:

1. Wash mushrooms (1 kilogram) thoroughly under running water and cut into portions.
2. To prepare the marinade, you will need to stir granulated sugar (use 4 teaspoons) and salt (use 3 teaspoons) in a liter of warm water.
3. After this, add bay leaves (5 pieces) and allspice peas (5 pieces) into the liquid.
4. As soon as the marinade boils, add the champignons.
5. After 10 minutes of cooking, you need to pour vinegar into the liquid (10 milliliters will be required) and boil the mushrooms for another 10 minutes.
6. Distribute the preparations into sterilized glass containers and seal.

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After 24 hours, canned champignons can be consumed. To do this, they can be supplemented with fresh chopped herbs and onions and seasoned with vegetable oil.

Recipes for making pickled mushrooms are popular among housewives every year. Marinating mushrooms at home differs in the methods and composition of the marinade ingredients. Champignons are recognized as the most affordable mushrooms; they can be easily bought in a store or collected for free in the forest along with berries.

It is fresh champignons that are often pickled at home for the winter in order to stock up on tasty ingredients for a long time for preparing salads, appetizers and many dishes. In winter and at any time of the year, they are used to prepare pie fillings, fill pies with them, and make homemade pizza with a spicy taste.

This recipe for pickled champignons for the winter is ideal for cooking at home, as it requires a minimum set of ingredients. Spices can be changed to suit your taste.

• champignons – 1 kilogram;• water – 2 liters;• sugar – 50 grams;• salt – 50 grams;• vinegar 9% – 100 milliliters;• bay leaf – 3 pieces;• peppercorns (allspice and black) – to taste ;• cloves – 2 pieces.

1. Boil water and pour spices into it. Add vinegar and mix everything well.2. As soon as the filling comes to a boil again, pour in the champignons. Stir thoroughly until the mushrooms are submerged in the liquid.

3. Close the lid and wait for the workpiece to boil.

4. When the champignons boil, skim off the foam and let them simmer for another 10 minutes.

5. Place the finished product in sterile containers and pour in the marinade. Close with lids.

Note! A kilogram of mushrooms will yield two jars of the finished product: a liter and a half-liter.

Storing fried mushrooms

The ideal place to store mushroom snacks is a basement, cellar or refrigerator. If you seal the jars with plastic lids, the shelf life of the snack will be no more than six months; jars sealed with metal lids can be stored longer.

Important! Botulism can develop in products that are stored under lids, so you need to take care and do everything to protect yourself from such a toxic-infectious disease.

You can store fried mushrooms in the freezer. It is necessary to fry them, cool, place in plastic containers or special bags, allow excess air to escape and place in the freezer. In this form, they are stored longer and eliminate the risk of botulism infection.

Can boiled mushrooms be stored in the refrigerator?

You can boil it in lightly salted water and then put it in the refrigerator. There they will be safely stored for 2 days. ... In this case, nothing threatens the boiled mushrooms for two to three days. If the refrigerator does not keep the cold well, then you need to have time to prepare your favorite dish a day in advance.

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Useful tips from summer residents

• The mushrooms that you fry for the winter should be completely covered with vegetable oil or any other fat.
• Regardless of what kind of mushrooms you cook, always salt them at the end of frying.
• If you boiled them or soaked them in water before cooking, they need to be allowed to dry. To do this, you can use paper or fabric napkins.
• If you have several types of mushrooms at your disposal, sort them and fry them separately.
• Clean the oil before washing until the cap is dry and non-slippery.
• If you pour ghee on the mushrooms, they may soon acquire a bitter taste. This will not happen with lard filling.
• Frying mushrooms can be done in a slow cooker.

Fried mushrooms are a delicious dish that is prepared in many families. If you want to replenish your piggy bank with interesting recipes, you should definitely try making the above twists. Bon appetit!

To summarize

Now you know how to prepare fried champignons for the winter in jars with your own hands. In the recipes above, a multicooker was used, since this device is easy to use and takes much less time to cook. But using exactly the same recipes, you can prepare fried champignons for the winter in a saucepan and frying pan (only the frying and cooking time should be increased by 5-10 minutes). Write in the comments which cooking option you liked best, and also ask your questions under the article. Bon appetit, see you soon!