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 tasty preparations. What is prepared? Zucchini, tomatoes, eggplant, cooked with your own hands, will be much tastier than those bought in the store. Fried mushrooms (for the winter) also belong to popular preparations. It’s easy to preserve them, it won’t take much time. Consider a simple recipe for cooking chanterelles.
They are best suited for harvesting in the cold season. In order for our fried mushrooms (for the winter) to turn out tasty and aromatic, you will need the following ingredients: 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 tastier than many others. To begin with, we clear them of forest debris, thoroughly rinse them in running water. Put in a plate and cook for frying, that is, cut into small pieces about one and a half centimeters in size.
Well, now we begin to cook fried mushrooms for the winter. We put the frying pan on the fire and heat it. Then pour the vegetable oil and carefully put the mushrooms. Cook the chanterelles until the liquid completely evaporates from them. You can add oil during the frying process. Fry until golden brown and cool a little.
We take pre- sterilized jars and put mushrooms in them. Fill on the shoulders, fill the remaining space with sunflower oil.
The dish is almost ready for the winter, it remains to once again sterilize already full cans. For this purpose, cover them with lids and put in a pot of water. The sterilization process lasts approximately 35 minutes, over low heat. Now we can be sure that fermentation does not start in the workpiece.
Finally, roll up the lids and turn the cans upside down. Be sure to wrap a blanket or bedspread, warm towels. We do this so that the cooling lasts as long as possible. After cooling, the fried mushrooms are ready for the winter, and we send them for storage. The place for this should be cool and dark, the temperature should not be higher than five degrees.
So we learned how to cook fried mushrooms for the winter. There are a variety of recipes, we will dwell briefly on one more.
We need: mushrooms - one kilogram, butter - 350 grams, salt - three teaspoons.
Fresh "goof meat" clean and rinse well. We use mushrooms, chanterelles or porcini mushrooms. Put them back in a colander and let the water drain completely. Cut into cubes or cubes.
Heat the oil in a frying pan and put the mushrooms in it. Add salt, cover and simmer for about 50 minutes on low heat. Then we remove the lid and fry until the juice has completely evaporated and the oil is transparent.
We do not cool the mushrooms, we transfer them into small (in a portion at a time) jars that are previously sterilized. Fill with melted butter, the layer of which over the mushrooms should be more than one centimeter. We sterilize again, tightly close and cool. Store in a dry, dark and cool place.
You can use melted pork fat instead of butter, also vegetable fat, but our version of the butter provides a particularly good, pleasant taste.
The harvesting of mushrooms for the winter has been completed. Fried, with potatoes, in February, on a cold frosty day, they will please us.
Enjoy your meal!