Mushrooms are fried and served at a festive or traditional table, as well as harvested for future use. In winter, the roast made from fresh mushrooms or the appetizer in the form of caviar seems especially tasty. For storage choose the freshest, strongest and youngest specimens.
How and how much to fry mushrooms? It depends on the dish you need to cook. But there is the most important rule: do not use old, wormy or unfamiliar species, as they can be poisoned, and the consequences can be serious, even fatal.
You can fry mushrooms, white, russula, chanterelles, boletus, boletus, oily, mushrooms, mushrooms. Large mushrooms are cut, and small ones are used whole. For procurement for the future you need to prepare the container. It is best to store fried mushrooms (always in the refrigerator!) Glass jars of 0.5 liters are suitable. They are washed (on a clean jar the water will drain off with a smooth film, not interrupted by drops), calcined in an oven at a temperature of 95-105 ° C and kept in the oven dry and hot until use. How much do you need to fry mushrooms for harvesting for future use?
Do so. In a pan with a thick bottom, a little oil is heated, only so that the mushrooms do not stick to it. Use melted cow (no other fats fit!). After the mushrooms in the pan give juice, they are salted to taste. As the juice evaporates, oil is added. After the evaporation of all the liquid, the mushrooms remain only in oil and begin to brown. Here it is time to answer the question: how much to fry mushrooms? When all are browned, the pan is removed from the heat, and the mushrooms are laid out in layers on the banks, rammed with a spoon so that oil appears over each layer. A prerequisite - the liquid in the fried mushrooms should not remain. When the jar is full, and the mushrooms are completely covered with oil, it is clogged, turned upside down and allowed to cool. After the oil hardens, the mushrooms are put in the refrigerator.
Different mushrooms are suitable for preparing fast dishes. How much to fry mushrooms, for example, champignons? They are fried superior to all other types. As dried whites are unparalleled, so mushrooms are considered the most valuable in fried form. They have a delicate taste and aroma. Young mushrooms with pale pink plates are selected for frying. For 500 g of mushrooms, you will need 2 tablespoons of cow's ghee, salt and pepper. Hats (peeled mushrooms), sprinkled with salt and ground pepper, spread in a row in a pan with a thick bottom, in which the oil is already very hot. Fry for about 20 minutes, spread on a dish and pour over the oil in which the mushrooms were fried.
How much to fry mushrooms for caviar? First they are sorted and cleaned. Fresh mushrooms (chanterelles, mushrooms, boletus, honey mushrooms, mushrooms and mushrooms) are boiled in salted water for about 20 minutes. If dried mushrooms are used for caviar , then they are boiled for an hour or a half. You can’t digest. Water is drained, the mushrooms are allowed to dry, chopped with a chop in a wooden trough (it is better not to twist in a meat grinder so that they do not lose aroma and do not degrade their taste). Spread in a pan with warmed vegetable oil and fry until the liquid evaporates completely and the mushrooms are browned. Separately, add fried onions, mix and place in prepared jars for storage in the refrigerator.
How much to fry porcini mushrooms? Enough minutes 25-30. After returning from the forest, fresh young strong mushrooms are immediately taken away, cleaned with a brush and cut (hats separately, legs separately), no need to be finely chopped. Sprinkle with ground pepper and salt, roll with flour. Spread in a stewpan with a heavy bottom, in which melted butter is preheated. First, fry some legs for about 5 minutes, then add hats to them and fry until cooked. Serve decorated with greens.