5 best recipes for cooking fried mushrooms for the winter

In summer and autumn it is time for mushrooms. If the “quiet hunt” was successful, then you can experiment and instead of traditional salted mushrooms, use fried mushrooms for the winter. Any type of mushroom can be used for preservation.

Features of preparing fried mushrooms for the winter

There is nothing complicated about preparing mushrooms for the winter. Any type is suitable for frying. It is best to choose small mushrooms, they turn out tastier.If there are a lot of them, it is best to sort them by type and preserve them separately. This way the taste of the pickling is rich and uniform.

It is also worth noting that it is not advisable to use the legs of honey mushrooms and boletus mushrooms for preservation. They don't turn out very tasty.

Requirements for main ingredients

It is best to collect mushrooms away from the road. Toxins and heavy metals accumulate in them in large quantities, and this can lead to poisoning. Wormy mushrooms should not be used. The caps should be smooth, without signs of damage, and the legs should be tight. Both vegetable oil and butter are suitable for frying. You can also fry mushrooms in fat.

Should you boil mushrooms before frying or not?

It is not necessary to boil before frying. This is only necessary if the mushrooms were collected close to the road or houses. Cooking mushrooms helps to digest harmful substances from them, and if they were collected in an environmentally friendly place, then there is no need for it.

Also, the need to boil mushrooms depends on their type. Of course, the edible ones don’t need to be boiled. And conditionally edible ones must be boiled.

With pre-boiling

Before frying, the mushrooms are sorted and washed thoroughly. Then pour ice water for 20-40 minutes. It is drained before cooking. Cook for 20-35 minutes.

No boiling

You don’t have to boil the mushrooms, but start frying right away. In this case, they are also washed and sorted. You can cut them if they are large. This method of preparation is suitable if preservation will be without sterilization.

Fried mushroom recipes

There are a large number of recipes for fried mushrooms for the winter.This is an excellent semi-finished product, which is suitable for preparing a variety of dishes.

Fried honey mushrooms for the winter in jars

Ingredients for honey mushrooms fried in vegetable oil:

• 3 kg of peeled and washed mushrooms;
• 3 tbsp. l. vegetable oil (you can also use butter to give the dish an unusual flavor);
• fine table salt to taste;
• a couple of bay leaves;
• any spices as desired.

Preparation of preservation:

1. Rinse the honey mushrooms thoroughly from the soil, sort them out and clean them of debris.
2. Pour water and leave them for 20 minutes.
3. Melt butter in a frying pan and add a little vegetable oil.
4. Place honey mushrooms in a frying pan and fry until tender, stirring occasionally.
5. 3-5 minutes before readiness, add salt and spices, bay leaf.
6. Pull out the bay leaf.

Place the prepared honey mushrooms into jars and roll up. Mushrooms prepared in this way should be stored in the refrigerator and consumed as quickly as possible.

Chanterelles

Required ingredients:

• 3 kg chanterelles;
• salt;
• oil or fat;
• any spices.

The process of preparing leaves for the winter:

1. Cut the chanterelles into large cubes.
2. Add water and cook for 10 minutes. To make sure that the chanterelles are good, you can taste the water. If it is not bitter, the chanterelles are good to eat.
3. Melt the butter in a frying pan and add the chanterelles, fry for 40 minutes until the liquid has completely evaporated.

A few minutes before cooking, you can add spices to give the preparation an unusual flavor. Place the finished chanterelles into jars and close. The preparation is best used for frying potatoes. It is not necessary to fry the chanterelles; you can immediately add them to the potatoes.

Champignon

Ingredients for preparing champignons fried with onions for the winter:

• fresh champignons;
• 2 medium-sized onions;
• salt.

Preservation process:

1. Cut the champignons into slices or slices.
2. Peel the onion and chop into large cubes.
3. Heat a frying pan, add sunflower oil.
4. You can add rosemary sprigs to the oil so that the champignons have a pleasant aroma and taste.
5. Fry the onion until golden brown.
6. Add the mushrooms and fry them until the excess liquid has evaporated and only the oil remains.

At the end of cooking, add salt. Place the mixture into jars and cover with lids. Place the preserves in the refrigerator or cellar.

Oyster mushrooms

Ingredients for preparing oyster mushrooms for the winter:

• oyster mushrooms;
• butter;
• salt and spices as desired.

How to prepare the dish:

1. Clean the oyster mushrooms from debris, rinse thoroughly under running water and let them dry a little.
2. Then chop them, but not finely.
3. Heat a frying pan, melt the butter in it, then add 20 ml of sunflower oil.
4. Add oyster mushrooms and fry until golden brown.

Don't forget to salt the oyster mushrooms. This can be done both at the end of cooking and at the beginning. Place the finished dish into jars and close the lids. Place them in the refrigerator or put them in the cellar.

Fried oyster mushrooms can be heated and eaten as an independent dish, or you can cook potatoes, soups or any other dishes with them.

In Bulgarian

What you need for preparation:

• mushrooms;
• frying oil;
• several cloves of garlic;
• 3 tablespoons of 9% vinegar;
• dill and parsley;
• salt.

Cooking process:

1. Peel and chop the mushrooms.
2. Fry in a frying pan until done.
3. Place garlic and chopped herbs in jars, add mushrooms.
4. Add salt and vinegar to the mushroom oil and bring to a boil.

Pour the resulting marinade over the mushrooms, sterilize the jars for 40 minutes in salted water, then roll up.

Storage of workpieces

Fried canned mushrooms can be stored in the refrigerator or basement.

How long can you store?

Fried mushrooms can be stored for about a year. It is not advisable to store them longer. The dish loses its taste, and the longer the jars sit, the higher the chance of poisoning. It is best to consume them within 6 months after rolling.