Fried mushrooms in oil for the winter. The recipe for harvesting fried mushrooms for the winter with carrots and onions

Everyone knows such preparations as pickled or salted mushrooms, but few people know that real canned food - fried mushrooms - can be made from these gifts of nature. As a result, you get an independent nutritious dish, which can be warmed up and served with a side dish of vegetables or cereals. The second option for using canned fried mushrooms is as a semi-finished product. They can be added to the pot raw potatoes or rice and stew, it turns out delicious and fragrant dishes. Recipes for fried mushrooms for the winter are presented in this article.

Fried porcini mushrooms for the winter: a classic recipe

A set of ingredients:

• White mushrooms;
• vegetable oil;
• salt;
• ground black pepper;
• Bay leaf.

Cooking:

We sort porcini mushrooms, clean and wash under running water. Large hats are cut into several parts. Boil the mushrooms in water twice for 10-15 minutes, drain the water after the first stage of cooking, and put the mushrooms back into clean boiling water. Drain the broth, keep the mushrooms on a sieve to remove excess liquid. In a deep frying pan (cauldron, if there are a lot of mushrooms), heat the vegetable oil. Pour mushrooms into it and mix. We cover the pan with a lid, simmer the workpiece for half an hour over low heat. Then remove the lid and continue to cook the dish until the moisture has completely evaporated. Salt and pepper the workpiece to taste, mix often, preventing the mushrooms from burning. When they form golden crust, the dish is ready. We lay out the workpiece in clean steamed jars and 1 small bay leaf each, pour everything with the oil remaining in the pan. If not all the mushrooms are covered with oil, bring a new portion of it to a boil and pour it on top. We seal the jars with lids for conservation. We store such a twist in the basement.

Fried porcini mushrooms with garlic: harvesting for the winter

A set of ingredients:

• White mushrooms;
• vegetable oil;
• garlic (1 head per 1 kg of mushrooms);
• salt;
• fresh greens;
• ground black pepper (you can mix peppers);
• vinegar 9% (for 1 kg of mushrooms - 2 tablespoons).

Cooking process:

Mushrooms clean, wash, chop into pieces. Boil them in boiling water for 10 minutes, drain on a sieve. In a cauldron, heat the oil, lay the mushrooms in it. On high heat, fry the workpiece, constantly stirring it. Salt and pepper mushrooms to taste. When the pieces of mushrooms are reddened, we shift them into pre-sterilized jars. Sprinkle each layer of the workpiece with chopped parsley and dill and chopped garlic. Bring the oil from the cauldron to a boil and pour it into jars. Screw on the lids. Such a spin is stored for up to 1 year in the basement.

To perform such blanks, you can use any other edible mushrooms- chanterelles, russula, boletus, boletus, oyster mushrooms. Instead of vegetable oil, mushrooms are often fried for such preparations in lard (melted lard) or butter.

Almost every housewife is engaged in home canning. You will work hard in summer and autumn, but in winter and spring you will delight yourself and your family with various delicious preparations. What are they preparing? Zucchini, tomatoes, eggplant, cooked with my own hands, will be many times tastier than store-bought. (for winter) also apply to popular blanks. Preserving them is not difficult, it does not take much time. Consider a simple

They are best suited for cold harvesting. In order for our fried mushrooms (for the winter) to turn out tasty and fragrant, you will need the following ingredients: two kilograms of chanterelles, four bay leaves, one glass of vegetable oil and salt. Only!

In principle, you can use any mushrooms, just chanterelles are tastier than many others. To begin with, we clean them of forest debris, rinse thoroughly in running water. Put in a plate and prepare for frying, that is, cut into small pieces approximately one and a half centimeters in size.

Well, now we are starting to cook fried mushrooms for the winter. Put the pan on the fire and heat it up. Then pour vegetable oil and carefully put the mushrooms. We cook the chanterelles until the liquid from them completely evaporates. Oil can be added during frying. Fry until golden color and chill a little.

We take it in advance and lay out the mushrooms in them. We fill in the shoulders, fill the remaining space with sunflower oil.

The dish for the winter is almost ready, it remains to sterilize already full jars again. For this purpose, cover them with lids and put them in a pot of water. The sterilization process lasts approximately 35 minutes, on low heat. Now we can be sure that fermentation will not begin in the workpiece.

Finally, roll up the lids and turn the jars upside down. Be sure to wrap with a blanket or bedspread, warm towels. We do this so that the cooling lasts as long as possible. After cooling, the mushrooms fried for the winter are ready, and we send them for storage. The place for this should be cool and dark, the temperature should not exceed five degrees.

So we learned how to cook fried mushrooms for the winter. There are a variety of cooking recipes, let's briefly dwell on one more.

We will need: mushrooms - one kilogram, butter- 350 grams, salt - three teaspoons.

We clean fresh "leshie meat" and rinse well. We use mushrooms, chanterelles or porcini mushrooms. We recline them in a colander and let the water drain completely. Cut into cubes or sticks.

Heat the oil in a frying pan and put the mushrooms in it. Add salt, cover with a lid and simmer over low heat for about 50 minutes. Then remove the lid and fry until the juice has completely evaporated and the oil is transparent.

We transfer the mushrooms that have not cooled down into small (one portion at a time) jars, previously sterilized. Pour melted butter, the layer of which above the mushrooms should be more than one centimeter. Sterilize again, seal tightly and refrigerate. Store in a dry, dark and cool place.

Can be used melted lard instead of butter, also vegetable fat, but our oil variant provides a particularly good, pleasant taste.

Completed for the winter. Fried, with potatoes, in February, on a cold frosty day, they will delight us.

Bon appetit!

Do you like picking mushrooms? Are you able to exchange a quiet Sunday morning, when there is an opportunity to soak up a little longer in bed, a cup of freshly brewed fragrant and such, frankly, cozy coffee for an early rise at dawn, for a sip of icy spring water and for an exciting journey along a dewy forest path to the most impenetrable thickets? If you answered yes, then you are an incorrigible mushroom picker! Which, of course, causes deep respect and does you honor, and also says that the first harvests forest gifts you, of course, have already collected and prepared for the winter, the piggy bank of your recipes is replenished annually, and you certainly please your family with something new every season. But, as they say, there is no limit to perfection, as many mushroom pickers - as many new, non-banal recipes, which we decided to please you, our dear lovers of collecting and harvesting mushrooms.

Harvesting mushrooms for the winter is carried out by the most different ways: they can be dried, frozen, pickled, salted or fried. But perhaps the most popular method is salting, it is he who allows you to prepare a large number of collected forest gifts for the winter. Almost all edible mushrooms are suitable for salting. Usually, before salting, they are sorted into varieties and each variety is salted separately, but in some cases it is allowed to salt mushroom "assorted", in particular, mushrooms of the same taste.

Salted milk mushrooms "To the Protection of the Day"

Ingredients:
milk mushrooms,
chopped garlic,
leaves black currant and cherries
dill umbrellas,
salt - to taste.

Cooking:
Sort the milk mushrooms, clean them of debris, put them in large saucepan and pour cold water. Boil for at least 1 hour over medium heat, constantly skimming off the foam. When the mushrooms begin to settle to the bottom, drain in a colander and rinse thoroughly. Lay the mushrooms prepared for salting in layers in a container, generously sprinkling each layer with salt, chopped garlic, blackcurrant leaves, cherries and dill umbrellas. Put gauze on top, then a flat plate and place a weight on it. Place the container in a cold place and be sure to check the cleanliness of the rag. If it becomes slippery, rinse it and put it back under the load. Mushrooms will be ready by Pokrov Day.

Ingredients:
5 kg porcini mushrooms,
250 g salt
100 g butter,
15 bay leaves.

Cooking:
Sort the white young mushrooms, rinse with cold water and dip in boiling water for 5 minutes. Then drain in a colander, rinse with cold water until completely cooled and let dry. IN wooden barrel lay the mushrooms with their caps up, sprinkling each layer with salt and bay leaves. When the barrel is full, cover the mushrooms with a napkin, a wooden circle and put oppression on top. After a few days, add more mushrooms to the barrel, pour over the cooled melted butter and put the oppression again. Mushrooms will be ready to eat in 20-25 days. Soak them for several hours before use. cold water, and then boil or stew as desired.

Ingredients:
5 kg again,
70 g garlic
1.2 tbsp black peppercorns,
1.2 tbsp allspice,
1.3 tbsp carnations,
5-7 oak leaves
7 bay leaves,
1 small bunch of horseradish leaves
250 g salt.

Cooking:
Wash mushrooms thoroughly in cold water and boil in salted boiling water for 10-15 minutes, constantly removing foam. boiled mushrooms put in a colander, let the water drain. Place the mushrooms in a barrel or jar, line the bottom with horseradish leaves. Sprinkle each layer of mushrooms with salt, finely chopped garlic, add spices. On upper layer put horseradish leaves, a wooden circle, and a load on it. Honey mushrooms will be ready for use in 20-25 days.

Mushroom platter with garlic "Autumn Gifts"

Ingredients:
1 kg forest mushrooms(milk mushrooms, boletus, mushrooms),
3 heads of garlic
4 currant leaves,
4 cherry leaves
2 sheets of horseradish
2 branches of dill with inflorescences,
2 bunches of fragrant parsley,
a handful of salt.

Cooking:
Rinse mushrooms, dry. Then a big enamel pan scald with boiling water and wait for it to dry. Next, put horseradish leaves on the bottom of the pan, then a layer of mushrooms with caps up, a layer of chopped garlic, a layer of chopped herbs (1 part), leaves and again a layer of mushrooms. Sprinkle each layer with salt. After the container is filled, place an inverted plate on the top layer of mushrooms, cover with a clean gauze or linen napkin on top and set the load. Send the pan to a cold place, and in two weeks it will be possible to please your household with delicious cold mushrooms.

Harvesting mushrooms for the winter by pickling is suitable for residents of city apartments, because, you see, not everyone has a place for a tub of salted mushrooms.

Ingredients:
3-4 kg mushrooms,
2 bulbs
2 cloves of garlic
2 tbsp 9% vinegar,
1 tsp Sahara,
1 tsp with a top of salt,
2 tbsp vegetable oil.

Cooking:
Rinse the mushrooms thoroughly and boil for 10 minutes after boiling. Then put them in a colander and put them back in a saucepan, pour 500 ml of water and cook over medium heat for 30 minutes. Add chopped onion, garlic, sugar, salt, vegetable oil and vinegar and cook for another 30 minutes. Arrange the finished mushrooms in jars, cover them with lids and store in the refrigerator. Do not rinse mushrooms before serving.

Ingredients:
1 kg porcini mushrooms,
1 bulb.
For marinade:
3 bay leaves,
10 black peppercorns,
3 peas of allspice,
3 cloves,
200 ml of water
1 tbsp salt,
60 ml 6% vinegar.

Cooking:
First, prepare the marinade: boil water, vinegar, spices, salt. Boil the washed and peeled mushrooms for 30-40 minutes. Then discard in a colander. Dip the mushrooms in the boiling marinade and cook for another 5-10 minutes. Put the chopped onion on the bottom of the jar, mushrooms on top and pour the marinade over. Sterilize: 0.5 liter jars 20-25 minutes, 1 liter jars 30 minutes. Then roll up the banks, turn upside down. Wrap and leave to cool completely.

Ingredients:
boletus,
salt - to taste.
For the marinade (for 1 liter of water):
2-3 bay leaves,
3 cloves,
6 black peppercorns,
1 pinch of cinnamon
2 tbsp salt,
3 tsp Sahara,
2 tbsp vinegar.

Cooking:
Sort the butternuts, clean and rinse, removing the top film. Boil them for 40-50 minutes in salted water. Prepare the marinade, boil and put the boiled mushrooms into it. Bring to a boil, cook for 10 minutes and arrange in jars. Sterilize: 0.5-liter jars - 25 minutes, liter - 30. Roll up. Turn upside down, wrap.

Mushroom hodgepodge "Excellent"

Ingredients:
1 kg of boiled forest mushrooms (boletus, mushrooms, boletus, porcini),
1 kg of cabbage
1 kg of tomatoes,
500 g carrots
500 g onion
250 ml non-acidic tomato sauce.
vegetable oil, salt, sugar - to taste.

Cooking:
Vegetables (except tomatoes) cut and fry in vegetable oil. Put the resulting mass into a saucepan, add boiled mushrooms and stir. Then add the diced tomatoes tomato sauce and simmer for 2 hours. Spread the finished hodgepodge into sterilized jars and roll up.

Ingredients:
honey mushrooms,
vegetable oil,
salt.

Cooking:
Thoroughly clean and rinse the mushrooms, cook them for 20 minutes in Not in large numbers salted water, then drain in a colander and let the water drain. Sauté the mushrooms for 30-40 minutes in plenty of vegetable oil until they begin to bounce around in the pan. Then tightly spread the fried mushrooms in sterilized jars and pour boiling vegetable oil to the top. Sterilize the jars for 30 minutes, then roll them up, turn them upside down, wrap and cool. Keep jars in a cool place.

Mushroom caviar "Winter pleasure"

Ingredients:
1 kg of prepared (selected, thoroughly washed and boiled) mushrooms,
5 st. tablespoons of vegetable oil
1 tbsp mustard,
4 tbsp 5% vinegar
salt and black pepper - to taste.

Cooking:
Carefully select and rinse the mushrooms under running water. After that, put them in a saucepan and fill with water, in which you first dilute salt and citric acid (for 1 liter of water, 40 g of salt and 4 g citric acid). Now put the pot of mushrooms on medium fire and cook for 30-40 minutes, removing the foam. Throw the boiled mushrooms in a colander, rinse with cold water, squeeze and let dry. After that, pass the mushrooms through a meat grinder. Send the resulting mass vegetable oil, salt and pepper. To spice up, add mustard diluted in vinegar. Mix the resulting mass thoroughly and place it in pre-prepared sterilized 0.5-liter jars. Put them in a large container with hot water, sterilize in boiling water for 45 minutes and roll up. After the caviar has cooled, put it in a cool place.

For drying, select intact, young and strong mushrooms: white, boletus, boletus, boletus, autumn mushrooms. Carefully inspect them, clean them of needles, leaves, sand and wipe with a damp cloth, but do not wash. Cut off the legs, cut large hats into several parts. Dry the mushrooms in the air or in the oven at a temperature of 40-45°C. When they are dried, the temperature can be raised to 60-75 ° C. In this case, the oven door must be open. It is most reliable to dry the mushrooms in an electric dryer - thanks to the temperature controller, they will not burn, and the fan will ensure uniform and complete drying. On dry, cloudless days, mushrooms can be dried in the sun. To do this, they must be strung on thick, strong threads, piercing the legs and caps through the center (40-50 pieces per thread), then hang the threads with strung mushrooms on special supports in sunny places and monitor the process from time to time. Dried mushrooms must certainly be stored for no more than a year in linen bags or glass jars with lids - only in this case their aroma will not disappear.

Dried seasoning from mushrooms "Fragrant"

Ingredients:
dried mushrooms(white, mushrooms).

Cooking:
Grind dried mushrooms to a state of flour. Keep this powder in sealed container like dried mushrooms. Before use, mix the powder with warm water and let swell for 20 minutes, then boil for 15 minutes. Such mushroom seasoning great addition to soups, as well as to meat and vegetable dishes.

Sort the mushrooms thoroughly, clean and rinse quickly, preventing them from soaking in water. Then spread them on a napkin and dry them a little. Small mushrooms can be frozen whole, but large ones are best cut into cubes or slices. Pour prepared foods in a thin layer into a special compartment of the refrigerator for quick freezing. And then put the frozen mushrooms in portions in plastic containers or plastic bags.

Freezing boiled mushrooms

After pre-treatment(sorting, cleaning, washing, drying and cutting) boil the mushrooms in slightly salted water. Then fold in a colander and cool. After cooling, place ready mushrooms into plastic bags, dividing into portions, close them tightly, and best of all, seal them with a hot iron through paper and place in the freezer. When using frozen mushrooms, do not defrost first, but immediately put them in a frying pan or boiling broth.

Freezing fried mushrooms

Prepared mushrooms (peeled, washed and chopped) fry until tender. finished product refrigerate and place in bags and containers. Fried mushrooms can be stored for a maximum of 3 months!

It has long been known that any business must be approached creatively. Harvesting mushrooms for the winter is no exception. It is the creative approach to the process that will allow you to find application for everyone. collected mushrooms, save and prepare them so unusually that the admiration of the household and the desire to find out the recipe from mushroom picking friends are guaranteed to you.

Good luck preparing!

Larisa Shuftaykina

Autumn honey agaric

Very simple and handy recipe conservation of forest mushrooms in oil or fat (lard). In fat, chanterelles are especially good, which twinkle with their red sparks in white fat. And it turns out the finished second dish. It remains only to add potatoes or rice. In winter, you scoop up a couple of spoons of these canned mushrooms, throw it into a pan, cut potatoes there and fry it with mushrooms in lard! Full buzz! I remember, as a child, at a party I was treated to this mushroom preparation and even then I was amazed at the simplicity of preparing the preserves themselves and dishes from them. And then I already wanted to find this simple recipe for canning wild mushrooms. At home, we only pickled and salted mushrooms - see the recipe.

In short, how to do it.

What you need for harvesting fried mushrooms

• Mushrooms(white, boletus, chanterelles, pigs, russula, saffron milk mushrooms, oil mushrooms, mushrooms, champignons and other good edible mushrooms);
• Vegetable or creamy (can be melted) oil, vegetable fat or- animal fat(melted suet- lard);
• Salt.

These are porcini mushrooms found in the forest.

How to cook fried mushrooms

• Wash mushrooms, clean. Cut if very large. boil twice for 15 minutes each time, changing the water and washing the mushrooms. Drain off the last water.
• Melt butter or fat in a frying pan (there should be a lot of it). Add mushrooms and simmer covered 30 minutes.
• Open the lid and simmer 15 minutes until the excess moisture evaporates. Towards the end, taste and salt to taste;
• While the mushrooms are stewed and fried, prepare the jars: rinse with soda or detergent, pour over boiling water or hold for 5 minutes over boiling water (for example, over a kettle). Rinse and boil iron lids(in a bowl, putting a clean cloth so that they do not burn), plastic ones - just rinse and pour over with boiling water.
• Arrange the finished mushrooms in jars, leaving room for a layer of oil (or fat). Pour in the oil left over from frying (layer 1-1.5 cm) and close with lids (plastic or roll up iron). If there is not enough oil left, bring a new portion of oil to a boil, and if you fill it with fat, salt it.
• Store in refrigerator, basement or cellar under plastic lid 5-6 months, under the iron - even longer.

It's butterflies growing

Features of canning fried mushrooms and taste

Mushrooms canned in fat turn out to be a very tasty and convenient semi-finished product. You will not regret!

If you have collected a lot of mushrooms of the same type, then it is better to sort the mushrooms into varieties and prepare each type separately. So the taste will be more uniform and the appearance will be beautiful.

However, if you have a little bit of all the mushrooms, then it’s also good, the taste mushroom platter will be unique and unique. Yes, and the view is intricate.

Remember that the legs of mushrooms and boletus are not used, they are not tasty. Only hats are good.

Another recipe for fried mushrooms

There is an option frying mushrooms for the winter with vinegar (Bulgarian).

The difference from our recipe is that the mushrooms are not stewed for half an hour, but quickly fried over intense heat, cooled and then transferred to prepared jars, and garlic and finely chopped greens are thrown between the mushroom layers.

The remaining oil is combined with vinegar (1-2 tablespoons, depending on the volume of mushrooms), salted, brought to a boil. Then - the fire is turned off, the oil is cooled. And they fill them with mushrooms in a jar (here the layer is about 3-3.5 cm). And roll up the lids.

Canned mushrooms, in my opinion, are good in all versions! The main thing is that they are edible, so keep an eye out!

Enjoy your meal!

Other recipes for canning mushrooms for the winter