Tips for storing fried mushrooms for the winter. Delicious fried mushrooms

• Boiled mushrooms (porcini, boletus, etc.) - 800 grams,
• Sour cream 100 - 150 grams,
• Onion - 1 onion (large)
• Salt and ground black pepper to taste
• Butter - 3 tbsp. spoons.

Cooking process:

I used already boiled mushrooms for frying, but if you don’t have any, then you will need to boil them. To do this, raw and peeled mushrooms need to be poured with water (preferably boiling water) and put on fire, then bring the mushrooms to a boil, reduce the heat and cook for another 20 minutes. If desired, you can salt the mushrooms, this should also be done if you do not immediately use boiled mushrooms (so that they do not disappear). Then drain the water and wash the mushrooms.

Now you can start cooking fried mushrooms.

Put the butter in a preheated pan and add the pre-cooked mushrooms. I love it when the mushrooms are coarsely chopped, but you can cut them however you like if you like.

Then fry the mushrooms under a closed lid over medium heat for 15 minutes, stirring occasionally.

Onions need to be peeled and cut into thin half rings and quarters. Then remove the lid and add to fried mushrooms onion. We add fire, mix the ingredients and fry for another 5 - 8 minutes.

Now you need to add salt and black pepper to taste, no more spices are needed, they will kill all the flavor of the mushrooms. Also add sour cream to the mushrooms and mix everything thoroughly.

Stew the mushrooms over low heat for another 10 - 15 minutes and then transfer to a deep plate.

Serve as a side dish or independent snack. We ate these fried mushrooms with boiled potatoes, after sprinkling everything with chopped herbs.

From time immemorial, people have been using the gifts of the forest, and so it was and is. Most importantly, when picking mushrooms on your own, try to pick them away from highways and cities, since mushrooms, like a sponge, absorb all poisons, which can cause poisoning. You should also know what mushrooms you are picking, so that in the future you do not end up in the hospital with the same poisoning, which can, unfortunately, lead to lethal outcome. In order not to talk about bad things, when gathering for mushrooms, we take an avid mushroom picker with us, and then your mushroom picking will be successful!

Now I wanted to talk about some tricks that you need to know when cooking mushrooms:

• In order for the mushrooms not to lose color during cooking or frying, you need to sprinkle them lightly lemon juice, but do not overdo it, otherwise they will become sour;
• Cooking fried mushrooms is better in butter, it gives a special flavor to the finished dish;
• In order for the mushrooms to remain soft, you need to fry them over medium heat, avoid high heat, it will make the mushrooms tough;
• Do not store ready-made mushroom dishes for a long time, a maximum of 10 hours, and then in the refrigerator.

for the recipe and step by step photos fried mushrooms thank Slavyana.

Bon appetit wishes Notebook of recipes!

In winter, you just want to treat yourself to delicious twists that were prepared for future use in summer and autumn. If you like such goodies, we recommend that you cook rolled fried mushrooms. Be sure: this fragrant appetizer will impress your family members and guests. In order to have something to make spins from, you need to hurry into the forest and collect more mushrooms.

Mushrooms for the winter

Fat acts as a preservative for mushroom blanks. It can be butter, lard, vegetable fat. You can also use a mixture of fats - twists with such an ingredient are more delicious.

If you have just decided to master the preparation of such a preparation, you may be faced with the question of whether it is worth boiling mushrooms before frying. Many housewives do not neglect double heat treatment. Let's look at which mushrooms must be subjected to this process, and which are not.

Boil mushrooms before frying

Does not require pre-boiling

Edible and conditionally edible mushrooms cook different ways. The first can be fried immediately. This list includes:

• white;
• boletus;
• flywheels;
• boletus;
• boletus;
• chanterelles;
• mushrooms;
• umbrellas;
• Champignon;
• hedgehogs;
• rows;
• oyster mushrooms;
• russula;
• mushrooms.

Fried mushrooms

Additional heat treatment of edible mushrooms will not affect health in any way. However, boiling reduces their nutritional value and contributes to the deterioration of taste. Moreover, some of them, even after a short boil, can become slippery.

Fried mushrooms

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Must be boiled

As for conditionally edible mushrooms, they must be boiled before frying. In this way, the toxicity can be reduced to a safe level and the pungent taste can be eliminated. The thing is that the toxic substances present in such mushrooms dissolve in water during heating. It, of course, is drained, and the mushrooms are eaten.

• Boiling in without fail subject to: ordinary lines;
• pink waves;
• brittle and burning russula;
• mushrooms are black and yellow.

Due to the bitter taste, mushrooms that have a burning milky juice are subjected to soaking and boiling:

• lactic camphor, alder and sweetish;
• bitters;
• violinists;
• serushki;
• white podgruzdki;
• some varieties of russula, pigs and talkers;
• flames, etc.

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The most delicious biscuit cake- "Strawberries with cream"

During the cooking process, all the bitterness goes into the water, which improves the taste of mushrooms. Many summer residents are sure that pre-boiling allows you to clean mushrooms from pollution caused by unfavorable environmental conditions.

Fried mushrooms with pre-boiling

So, if you still decide to boil mushrooms, let's look at how best to do it.

Fried mushrooms with pre-boiling

Step one: cleaning

Soak fresh mushrooms in cold salty water for 1.5-2 hours. Rinse them, take care of cleaning.

Advice. If you use boletus or mushrooms for harvesting, you need to take into account that when frying they turn out to be a little tough, so these parts should be cut off and sent to dry in winter, they will make a delicious mushroom soup or sauce.

Step two: first boil

Fill the pot with mushrooms cold water, let them boil and do not remove from heat for about 15 minutes. Remove foam from them periodically. Throw them in a colander and rinse with clean water.

Fill the pot with cold water

Advice. If you chose porcini mushrooms for spinning, pour a pinch into the water citric acid(3 g per 1 liter of water). This substance will not allow them to darken during the heat treatment process.

Step three: second boil

Pour the mushrooms with clean water, bring to a boil again and boil for no longer than 10-15 minutes. Drain the water, do not forget to rinse the mushrooms.

Step Four: Roast the Mushrooms

As soon as the water drains, chop the mushrooms, put them in a pan (do not pour vegetable oil). Keep them on low heat, stir every 4-5 minutes. As soon as all the liquid has evaporated, pour in vegetable oil or add butter, animal fat to them.

Fry the mushrooms for half an hour, stirring occasionally. 5 minutes before the end of frying, add salt and pepper.

Step Five: Packing the Fried Mushrooms into Jars

Send the mushrooms to dry, sterilized jars. Do not fill the container to the top, leave 1-1.5 cm for fat. As a filling, the fat in which the mushrooms were fried is suitable. If it is not enough, add it to the pan, ignite and pour into jars while hot.

Jars of fried mushrooms

Advice. If you chose animal fat for spinning, salt a layer of it immediately after filling the jar.

Step Six: Sterilization

After the jars are filled, roll them up and send them to be sterilized (completely immersed in salt water). Sterilization duration 1 hour. Next, you will have to turn them over on the covers, wrap them with a blanket. You can unwind the spins after 48 hours.

Advice. If you intend to keep the workpiece in the refrigerator, you can not subject it to the sterilization process, it will be enough to store it under nylon covers.

Fried mushrooms without boiling

If you ask experienced mushroom pickers whether it is worth boiling edible mushrooms, you will hear a categorical “no” from them. They are sure that porcini mushrooms, chanterelles, boletus should not be subjected to heat treatment several times, as this will negatively affect their taste and characteristic aroma.

Read also:

Aromatic vinegar at home

Fried mushrooms without boiling

Frying in a pan is an easy way to prepare a twist. Proceed according to the following scheme:

1. Peel and rinse fresh mushrooms, drain them in a colander.
2. When the water drains, cut them into small pieces.
3. In a frying pan with high sides pour out the oil or mixture of fats.
4. Heat the fat and pour the chopped mushrooms into the pan.
5. Close it with a lid. Fry them over low heat for about an hour, stirring occasionally.
6. Open the lid, keep the pan on fire until the mushroom juice evaporates from the mushrooms and the oil becomes clear.
7. Transfer to hot jars. Do not apply them to the top - leave 1 cm for oil.
8. Fill the container with melted fat (vegetable oil). If you plan to store the twist in the refrigerator, it is enough to close the container with plastic or nylon lids.

Decided to prepare for the future a lot of jars of mushroom snack, but you don’t have room in the refrigerator? You need to sterilize the jars in salt water (for 60 minutes). Roll them up with metal lids, turn them over, wrap them up and soak them in this form for at least 48 hours.

Delicious recipes

We bring to your attention several recipes for mushroom snacks that will not leave you indifferent. Fried chanterelles

Prepare:

• fresh chanterelles 1 kg;
• vegetable oil 120 ml;
• Bay leaf several leaves;
• salt.

Start cooking:

1. Rinse the chanterelles, cut them into pieces. You can fry them both in vegetable oil and in butter. Can be used for this suet or a mixture of fats. Roast them for 40 minutes. Don't add fire. Be sure to cover with a lid.
2. Remove the lids, add salt, bay leaf. Continue to fry over low heat until the juice evaporates and the mushrooms themselves acquire a golden crust.
3. Send them to hot jars, top up with oil so that it covers them by 1 cm.
4. Sterilize jars in salt water for 1 hour). Roll up, turn on the lids. Wrap with a blanket or blanket and leave in this form until completely cooled.
5. After 48 hours, you can rearrange the container in a dark place.

Bulgarian fried mushrooms

Prepare:

• fresh mushrooms -1 kg;
• vegetable oil -130 ml;
• table vinegar (9%) - 60 ml;
• garlic 3 teeth;
• chopped fresh herbs - a few tablespoons;
• put salt at your discretion.

What could be easier than frying mushrooms - I cleaned it, cut it, put it in a pan, stirred it, salted it, and added my favorite greens. However, there are several secrets in this culinary process that give your favorite dish a unique mushroom flavor and delicious zest. All tips apply only to fresh mushrooms, dry and canned foods are fried in a completely different way.

What are mushrooms

Mushrooms are a very multifaceted concept, uniting representatives of the whole kingdom of zukaryotic organisms. To study mushrooms, a special science has been allocated - mycology, a large section of botany, although scientists find signs of both plants and animals in mushrooms. According to some estimates by biologists, up to one and a half million varieties of mushrooms grow on the planet today.

The etymology of the name "mushroom" still causes a lot of controversy in the scientific world. According to one version, this name means "that which breaks out of the earth." A single taxonomy of species also does not exist, therefore fungi can be schematically divided into unicellular, yeast and multicellular fungi. For humans, the use of mushrooms is considered in several directions:

• edible, those that are used for food;


• medicinal, they are used to prepare serums, tinctures and important medical preparations, including antibiotics (penicillin) and hallucinogenic, psychoactive substances;


• pesticides used for agricultural purposes.

Edible mushrooms, which include both forest and grown in household are subjected to special treatment before use. By nutritional value mushrooms are divided into several categories. The first one belongs porcini, breast and ginger. The second, more modest group of edible mushrooms is champignon, oyster mushroom, butterdish, boletus, boletus. The third group is chanterelle, honey agaric, russula, flywheel. The least valuable group of mushrooms is some types of russula, pig and volnushka.

We fry mushrooms according to the rules

First, the mushrooms need to be washed and cleaned well, this is the longest process, especially if the mushroom catch is solid. The taste of the dish depends on the thoroughness of the initial processing. Put the cleaned mushrooms in a container with running water and leave for twenty minutes, adding a little vinegar to the water, so the mushrooms do not become stale. Pour water into a large saucepan and add clean mushrooms, let them boil. As an indicator of toxicity, you can put an onion in the water: if it turns blue, there are poisonous mushrooms among the mushrooms, such food should be thrown away, since there is a serious risk food poisoning.

You need to boil mushrooms by the minute: any culinary guide indicates the cooking time for one or another type of mushroom, but most often the cooking time is no more than two to three minutes. After boiling the mushrooms, put them in a colander and let the water drain. Cut each mushroom into pieces and fry in vegetable oil until ready.

Such processing is necessary for those mushrooms that raise doubts about their nature; when boiled, part of the mushroom aroma and vitamins are lost. If the hostess knows for sure that it is champignon, porcini mushroom or honey agaric, chanterelle, boletus, it is better not to boil such mushrooms, but to clean, rinse and dry with a paper towel. If the mushrooms are large, cut them into even slices, small ones fry whole in hot oil.

If the mushrooms are fried with onions, first fry the onion, cut into half rings or cubes, then the mushrooms. Fry in a pan, uncovered, for five to six minutes, until golden brown. Then cover with a lid and leave on low heat for another five to seven minutes. A minute or two before the readiness to add salt and black pepper. Properly fried mushrooms are soft, even, not smeared, retaining their shape.

Fried mushrooms are served cold appetizer, as an independent dish, or as a side dish to the main dish - fish, meat, chicken. Most often, sour cream sauce with garlic or tomato sauce with ginger is prepared for fried mushrooms. Mushrooms are fried with vegetables - onions, carrots, potatoes, zucchini, cauliflower, added to omelettes, pies and put on sandwiches. Serving ready mushrooms, sprinkle them with finely chopped fresh herbs. A shot of cold vodka with this high-calorie dish is a true addition to the taste.

Sharp-smelling spices can kill the taste of mushrooms, especially champignons, so you need to add them carefully, or completely abandon their use. Fresh mushrooms picked in rainy weather quickly deteriorate and become unfit for food, so they need to be cleaned and cooked immediately after picking.

Zhanna Pyatirikova

Frying is the most common way to prepare this product. And besides that, it is the lightest. Having studied the basics of frying mushrooms, anyone can cook the most delicious food from forest gifts. There are such recipes great amount. Any hostess should have a few in stock. But you need to know how to fry mushrooms in a pan so that they are tasty.

How to cook mushrooms

First of all, you should determine the category of this product. This is because some varieties of mushrooms need to be pre-cooked. And some can be immediately sent to the pan.

Mushrooms that do not need to be boiled can be scalded several times with boiling water. These are porcini mushrooms, boletus, chanterelles, oyster mushrooms, champignons, etc. Butter mushrooms, on the contrary, must be boiled for 15 minutes.

Russula can be boiled for 5 minutes. As for such a category as conditionally edible mushrooms, they must first be boiled and only then fried. These include morels, pigs, greenfinches.

Before starting the cooking process, it is necessary to sort and wash the mushrooms, as well as throw out the spoiled ones. If there are minor damage, then they are cut off. Mushrooms should be fried sunflower oil which is odorless.

You can also use butter. This product must be cooked on low heat. If there is a release of juice, then it can be poured from the pan, or you can wait until it evaporates. Salt should be when the dish is almost ready.

Multiple Recipes

So, after getting to know general rules preparation and preparation of mushrooms, you can go directly to the recipes. First of all, you should remember the products with which mushrooms are most combined:

Mushrooms are perfect for pork and chicken. They have excellent taste in batter and breading.

This type of mushroom is extremely popular. This is because, when fried, the butternuts come out crispy. Pairs well with sour cream.

Before frying, they must be boiled. you need in a frying pan without a lid, turning on a strong fire, otherwise they can turn into a sticky, unappetizing mass.

You will need:

• mushrooms, 600 g;
• some salt;
• one large head of onion;
• vegetable oil, 100 g;
• one medium sized carrot;
• three st. spoons of sour cream.

It is not difficult to figure out how to properly fry mushrooms. If you learn how to fry mushrooms, then they can become your signature dish. It will decorate any holiday table delighting guests.

Mushrooms - universal product, which goes well with meat, chicken, vegetables and rice. Fried mushrooms are a delicious and well-known dish that can be prepared from any kind of mushrooms. As sauces, those prepared on the basis of sour cream or mayonnaise are best suited. To get an excellent fragrant dish, you can add various spices - garlic, onion, black pepper, dill and parsley go well with mushrooms.

For frying, you can use any fresh edible mushrooms, as well as processed ones - dried, pickled, frozen.

Most mushrooms should be boiled in boiling water for up to half an hour before cooking, depending on the variety.

Cooking with fresh champignons

You can treat yourself to fresh at any time of the year, while other varieties of mushrooms are seasonal. Another advantage of champignons is that they do not require a long pre-heat treatment - these mushrooms can be consumed even raw. There are a lot of options for preparing dishes from them - they can be baked in the oven, used for cooking first courses, fried in a pan as an independent second course or used in salads and light snacks.

Here is the basic recipe for fried mushrooms, on the basis of which you can cook a lot of dishes by adding additional ingredients:

Add salt and spices at the end of frying!

How to fry frozen mushrooms

Frozen mushrooms can also be fried! To get a tasty and fragrant dish, it is better not to defrost them, but boil them for several minutes in boiling water with the addition of salt. Then dry and send to the prepared heated pan.

The most delicious mushroom recipes

Almost all types of mushrooms can be cooked both separately and together with different vegetables.

Fried mushrooms with onions

What will be required:

• 0.5 kg of mushrooms (you can use any fresh ones;
• mushrooms - champignons, chanterelles, white and others);
• 1 large onion;
• salt;
• pepper;
• some fresh or dried dill.

How to cook:

Can be served as a side dish for meat; main course, supplemented with potatoes, rice, vegetables or an independent dish.

Fried mushrooms with onions and cheese

What will be required:

• 0.5 kg of mushrooms;
• 1 large onion;
• 2-3 cloves of garlic;
• about 300 g of any cheese;
• 200 ml cream;
• salt;
• black pepper.

How to cook:

If there is no oven, you can continue cooking in a pan - sprinkle the mushrooms with cheese and cover with a lid. Cook for 7-8 minutes over low heat.

Fried mushrooms with onions and potatoes

You can take any mushrooms, the main thing is that they are edible. You can use fresh, frozen and even pickled mushrooms. To cook delicious fried mushrooms with onions and potatoes, you need to pay attention to the features of the heat treatment of each component of the dish:

• if you use wild mushrooms, before frying, they need to be boiled for up to half an hour in salted water;
• first, the onion is fried, then mushrooms are added to it - otherwise the onion will be boiled;
• mushrooms are fried separately from potatoes - they release a lot of liquid;
• sliced ​​\u200b\u200bbefore cooking, you need to additionally rinse with cold water to wash off excess starch;
• potatoes do not need to be covered when frying.

What will be required:

• 0.8 kg of potatoes;
• 0.5 kg of mushrooms;
• 1 large onion;
• salt;
• pepper;
• dill greens.

How to cook:

Important points in cooking fried mushrooms in a pan

Mushrooms are a complex food that is considered a heavy food. It is not recommended to give mushrooms to children under three years of age and to persons suffering from digestive problems. For better absorption by the body, mushrooms should be finely chopped for dishes and chewed thoroughly. Chopped mushrooms are digested by the stomach by 70%.

1. Mushrooms and onions should not be fried to a crisp - in this case, all the protein is lost, the dish will not bring any benefit to the body, and the severity after eating will be significant.
2. Do not pour too much oil into the pan. So that the mushrooms do not stick, you need to run them into the heated oil and mix immediately.
3. To make the dish more tender, at the end of cooking, you can add a little sour cream or milk.

Video recipe for frying chanterelle mushrooms

Fried mushrooms in sour cream - video