Mushrooms fried for the winter: learn how to cook

Almost every housewife is engaged in domestic canning. You'll work hard in the summer and autumn, but in the winter and spring you will please yourself and your family with various delicious preparations. What do they harvest? Marrows, tomatoes, aubergines, cooked with their own hands, will be times more delicious than those bought in the store. Mushrooms fried (for the winter) also belong to popular preparations. It is not difficult to preserve them, it will not take much time. Consider a simple recipe for making chanterelles.

They are as good as possible for harvesting on a cold season. In order to make our fried mushrooms (for the winter) tasty and fragrant, the following ingredients will be needed: two kilograms of chanterelles, four pieces of bay leaves, one glass of vegetable oil and salt. Only!

In principle, you can use any mushrooms, just chanterelles are more delicious than many others. To begin with, we clean them of forest debris, thoroughly rinse in running water. We put in a plate and prepare for roasting, that is, cut into small pieces about one and a half centimeter in size.

Well, now we begin to prepare mushrooms roasted for the winter. We put the frying pan on the fire and warm it up. Then pour the vegetable oil and carefully place the mushrooms. We cook the chanterelles until the liquid evaporates completely from them. In the process of frying, you can top up the oil. Fry until golden and slightly cool.

We take pre- sterilized jars and lay mushrooms in them. Fill the shoulders, the remaining space is filled with sunflower oil.

The dish for the winter is almost ready, it remains to once again sterilize the already full cans. To this end, cover them with lids and put them in a pot of water. The sterilization process lasts approximately 35 minutes, on a small fire. Now we can rest assured that the preparation will not start fermentation.

Finally, roll up the covers and turn the cans upside down. Be sure to wrap it with a blanket or a blanket, warm towels. We do this in order that the cooling lasts as long as possible. After cooling, the fried mushrooms are ready for winter, and we send them for storage. The place for this should be cool and dark, the temperature - not more than five degrees.

So we learned how to cook fried mushrooms for the winter. Recipes for cooking are very different, we will stop briefly on one more.

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

Fresh "leshie meat" is cleaned and well washed. We use red, chanterelles or white mushrooms. We throw them in a colander and let the water drain completely. Cut into cubes or cubes.

We heat the oil in the dishes for frying and put mushrooms in it. Add salt, cover with a lid and simmer for about 50 minutes. Then remove the lid and fry until the juice is completely evaporated and until the oil is clear.

Do not cool the mushrooms in small (a portion at a time) cans, previously sterilized. Fill with melted butter, the layer of which over the mushrooms should be more than one centimeter. Again sterilize, seal and cool. We store in a dry, dark and cool place.

You can use melted lard fat instead of butter, also vegetable fat, but our version of the oil provides a particularly good, pleasant taste.

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

Bon Appetit!