How to store fried mushrooms for the winter. Honey mushrooms marinated in sunflower and butter. Fried mushrooms for the winter: recipes

Many dishes are simply unthinkable without mushrooms. For example, homemade. But in winter it is difficult to find them in their natural form. Therefore, thrifty housewives make supplies. They are more concerned not with the preparation of fried mushrooms for the winter, but with the question of how to store fried mushrooms for the winter? After all, the possibility of their use depends on this. If the basic rules of cleanliness are not followed, a tasty product will turn into a deadly one.

Basic rules for storing fried mushrooms

The best preserved mushrooms when fried are boletus, boletus, and boletus. Essentially, they are simply preserved in fat. It can be vegetable, butter, ghee, or lard - rendered lard.

To keep the mushrooms in a form suitable for consumption, the jars must be sterilized with boiling water. They are also given plastic caps. There is an easier way to prepare. In this case, fried mushrooms are stored in the freezer for the winter. Before putting them in the refrigerator, you should boil the mushrooms and only then fry them. This is done with certain species. For example, with russula and milk mushrooms.

If the mushrooms were rolled into jars, the shelf life depends on the lids used. The preparation is edible for 5-6 months under plastic covers. To keep it suitable for a longer time, the jars are closed with metal lids. Some housewives leave fried mushrooms without a refrigerator. How long can they be stored at room temperature is the main question that arises in such a situation. As a rule, the period is short.

There are many nuances in how to properly prepare fried mushrooms for the winter. It is better to fill glass jars with them, add fat and close with nylon lids. To better preserve the product, choose cool places like a cellar. The freezer increases the shelf life up to 12 months, subject to the temperature range from -24 to -18 ºС.

The correct solution to the question of how to store fried mushrooms for the winter will allow you to enjoy their taste for a long time.

What a joy it is to go to the cellar in winter and bring back a jar of rolled up fried mushrooms! Pour this wealth into a frying pan and make the whole house close its eyes with pleasure - the indescribable magical smell will seem to take you back to summer, when you just came out of the forest with full baskets...

And in order to give your loved ones such unforgettable moments, you need not to miss that - not particularly long and quickly passing - period when you can still go to the nearest forest for a mushroom harvest.

When preparing fried mushrooms for the winter, fat is used as a preservative - butter or ghee, lard (rendered lard) and vegetable oil. Most often, housewives prefer a mixture of fats, not without reason considering such preparations to be the most delicious.

Should you boil mushrooms before frying or not?

A novice housewife will definitely face this question. And many decide that it is better to play it safe than to worry about the safety of their products. To feel confident, of course, it is better to know for sure which mushrooms need additional heat treatment and which do not. Let's take a closer look at the rules.

Does not require pre-boiling

Edible and conditionally edible mushrooms are prepared differently.Edible mushroomsYou can fry it right away. These include:

• Porcini mushrooms
• Butter
• Mokhoviki
• boletus
• Boletus
• Chanterelles
• Saffron milk caps
• Umbrellas
• Champignons
• Hedgehogs
• Rows
• Oyster mushrooms
• Russula
• Honey mushrooms

Naturally, additional heat treatment of edible mushrooms will not harm the human body. But their nutritional value decreases, the specific mushroom aroma weakens and the taste deteriorates. And some mushrooms become slimy even after boiling for a short time.

Must be boiled

But conditionally edibleMushrooms must be boiled before frying. This helps reduce toxicity to a safe level and eliminate the acrid taste: the toxic substances of such a mushroom dissolve in water when heated, we pour it out, and the mushrooms themselves become edible.

Be sure to boil:

• ordinary stitches
• pink waves
• brittle and stinging russula
• milk mushrooms are black and yellow.

Because of their bitter taste, all those mushrooms that arehave a burning milky juice:

• camphor, alder and sweetish laticifers
• bitters
• violinists
• earrings
• white loading pads
• some types of russula, pigs and talkers
• moths
• and some other mushrooms.

When cooked, the bitterness transfers to the water, and the taste of the mushrooms improves significantly. Many summer residents explain the need for preliminary boiling by the fact that this will additionally clean the mushrooms from environmental pollution.



Be that as it may, you need to rely both on theoretical data about the group affiliation of mushrooms, and on local conditions and traditions. It is good if this knowledge is passed on from generation to generation. In such families, “mushroom” troubles almost never happen.

Fried mushrooms with pre-boiling

Since many housewives still boil all mushrooms without exception before frying, we will pay special attention to this method. Let's look at the process step by step.

• Step 1 - Cleaning

Mushrooms brought from the forest should be soaked in cold salt water for 1.5-2 hours, then rinsed and peeled.

Advice:When fried, the stems of boletus and honey mushrooms turn out to be somewhat harsh, so it is better to cut them off and dry them - in winter, when ground, they are perfect for preparing mushroom sauces and soups.

• Step 2 - first boiling

Pour cold water over the mushrooms, bring to a boil and simmer over low heat for 15 minutes, skimming off the foam that formed during boiling. After 15 minutes, drain the mushrooms in a colander and rinse with water.

Advice: When you cook porcini mushrooms, you can add a small amount of citric acid to the water (about 3 grams per 1 liter of water) to prevent them from darkening.

• Step 3 - second boiling

Pour clean water over the mushrooms again, bring to a boil and simmer again over low heat for 10-15 minutes. After cooking, drain the water and rinse the mushrooms again.

• Step 4 - frying mushrooms

When the water drains from the mushrooms after washing, they need to be cut into pieces of the intended size, then put in a dry frying pan (without adding oil!) and kept over low heat, stirring until the liquid evaporates. Then it’s time to add vegetable oil, animal fat or butter (preferably ghee). Fry the mushrooms in oil for 25-30 minutes, remembering to stir. A few minutes before the end of frying, add salt to taste.

• Step 5 - placing fried mushrooms in jars

Transfer the mushrooms directly from the frying pan into dry, hot, sterilized jars. In each of them there should be 1-1.5 cm above the mushrooms for oil (fat). It is best to pour in the oil in which the mushrooms were fried, but if this oil is not enough, you need to add new oil to the pan, heat it and add it to the jars while boiling.

Advice: if you prefer animal fat for preparations, its layer on top of the jar will need to be salted directly while it is hot.

• Step 6 - sterilization

Roll up the filled jars and sterilize (completely submerged in salt water) for 60 minutes. Then turn over onto the lids, wrap thoroughly and leave to cool for 2 days.

Advice:If the mushrooms are stored in the refrigerator, they do not need to be sterilized and stored under nylon covers.

Experienced mushroom pickers, knowing well the properties of the mushrooms that “caught” in their baskets, believe that boiling definitely edible mushrooms - porcini, chanterelles, champignons, moss mushrooms or boletus - only spoils their taste, and immediately “throws them into the frying pan.”



Let us now look at this, in essence, rather short-term procurement process.

• Mushrooms brought from the forest clean,rinse and place in a colander to drain
• Slice all mushrooms sliced
• Pour vegetable oil (or a mixture of fats) into a deep frying pan, heat well and place the mushrooms in the hot oil. With the lid closed fry them over low heat for about an hour, keeping an eye on them and stirring. During this time they will stew in their own juice. Then remove the lid and keep the pan on the fire until all the mushroom juice has evaporated and the oil becomes clear.
• Mushrooms straight from the pan post in dry hot banks, leaving 10-12 mm on top for oil. Top up with boiling oil from the frying pan.

Then, if it is expectedstore the preparations in the refrigerator, cover with plastic or nylon thermal lids, leave until cool and place in the refrigerator. Ifno space in the refrigerator, sterilize the jars in salt water for 1 hour, roll up with metal lids, turn over, wrap well and keep under a blanket for 2 days.

Of course, who can resist sitting down to the table right away, and, without waiting for winter or a holiday, they will be happy to eat some of the fried mushrooms with fresh herbs and aromatic black bread!

• Fresh chanterelles – 1 kg
• Bay leaf - 3-4 pcs.
• Salt - to taste

Chanterelles rinse And slice, if so intended. For frying, you can use either vegetable or butter or lard, or a mixture of fats - as you like. Over low heatfrychanterelles 40 minutes, covered.

Remove the lid, salt the mushrooms, add bay leaf (for taste you can add onion, black pepper or cloves) and fry over low heat until the juice has completely evaporated and the chanterelles have acquired a beautiful golden color. Transfer them to prepared heated jars and add oil from the frying pan to the top (so that the layer of oil above the mushrooms is 1-1.5 cm).



Sterilize in salt water for 35-50 minutes, roll up, turn over onto lids and wrap well until cool. After two days, transfer the jars to a cool, dark place.

• Mushrooms – 1 kg
• Vegetable oil - 0.5-0.8 cups
• Table vinegar 9% - 3-4 tbsp. spoons
• Salt - to taste

This is how definitely edible mushrooms are prepared. All of them need to be cleaned, washed thoroughly, chopped and quickly fried in oil over medium-high heat (do not simmer with a lid!).



Transfer the mushrooms into dry, heated jars, adding slices of peeled garlic and finely chopped herbs.

Add salt and vinegar to the oil remaining after frying and bring to a boil. Pour this oil over the mushrooms so that the layer above the mushrooms is at least 3 cm. Sterilize in salt water for 45-50 minutes. These mushrooms are stored in the refrigerator.

And the next video is about how to fry champignons.





If you brought champignons from the forest prepared according to this recipe, they will be perfectly stored in a plastic bag in the freezer. And after going to the store to buy mushrooms, where even in the most severe frosts they grow every day, you can fry them at any time of the year, using all the knowledge you have acquired and our advice.

Storing fried mushrooms

Fried mushrooms are stored in refrigerators, basements or cellars. Under plastic lids they remain suitable for 4-6 months, and rolled up with metal lids they can be stored longer.

Since long-term storage of mushrooms under lids may pose a threat of botulism infection, it is vitally important to take all measures to eliminate this possibility.
You can read in detail how to do this in the article. Pickling mushrooms for the winter.

Fried mushrooms can also be stored in the freezer. To do this, fried, cooled mushrooms are packaged in plastic containers or plastic bags, excess air is squeezed out of the bags and placed in the freezer.

When frozen, such mushrooms will be stored longer, and there will be no risk of contracting botulism.

• When frying mushrooms for the winter, there should be enough fat in the pan for the mushrooms to float in it.
• Regardless of what mushrooms are fried, they need to be salted at the very end of cooking.
• If the mushrooms have been in water - boiled, soaked, or simply washed - they must be dried before frying. You can use napkins, cloth or paper towels for this.
• If you have collected a lot of mushrooms of several types, it is better to sort them by variety and fry each type separately. This way the taste will be more specific and the appearance will be more attractive.
• It is better to clean the oil beans before washing, while the cap is dry and not slippery.
• Mushrooms drenched in melted butter may begin to taste bitter over time, but this does not happen with lard.


Fried mushrooms are a real delicacy that, without exaggeration, is loved in every Russian family. Therefore, we hope that our tips will help you diversify your winter table even more with mushroom preparations such as mushrooms canned in oil and fat. We will be very glad if you share your recipes and successful “mushroom” finds.



And one more thing - there is a good folk sign: the mushrooms have run out if the anthill is already closed for the winter. But the ants are still “working”, so we still have time for winter preparations!

Such preparations as pickled or salted mushrooms are known to everyone, but few people know that these gifts of nature can be used to make real canned food for future use - fried mushrooms. As a result, you get an independent nutritious dish that can be heated and served with a side dish of vegetables or cereals. The second option for using canned fried mushrooms is as a semi-finished product. They can be added to a pan with raw potatoes or rice and simmered, resulting in tasty and aromatic dishes. Recipes for fried mushrooms for the winter are presented in this article.

Fried porcini mushrooms for the winter: a classic recipe

Set of ingredients:

• porcini mushrooms;
• vegetable oil;
• salt;
• ground black pepper;
• bay leaf.

Preparation:

We sort the porcini mushrooms, clean them and rinse them under running water. We cut large caps into several parts. Boil the mushrooms in water twice for 10-15 minutes, drain the water after the first stage of cooking, and put the mushrooms back into clean boiling water. Drain the broth and keep the mushrooms in a sieve to remove excess liquid. In a deep frying pan (cauldron, if there are a lot of mushrooms) heat the vegetable oil. Pour mushrooms into it and mix. Cover the pan with a lid and simmer the mixture for half an hour over low heat. Afterwards, remove the lid and continue cooking the dish until the moisture has completely evaporated. Salt and pepper the preparation to taste, stir frequently, not allowing the mushrooms to burn. When a golden crust forms on them, the dish is ready. Place the workpiece and 1 small bay leaf in clean steamed jars, pour everything with the remaining oil in the pan. If not all mushrooms are covered with oil, bring a new portion to a boil and pour on top. Seal the jars with lids for preservation. We keep this twist in the basement.

Fried porcini mushrooms with garlic: preparation for the winter

Set of ingredients:

• porcini mushrooms;
• vegetable oil;
• garlic (1 head per 1 kg of mushrooms);
• salt;
• fresh greens;
• ground black pepper (you can use a mixture of peppers);
• vinegar 9% (per 1 kg of mushrooms - 2 tbsp.).

Cooking process:

We clean the mushrooms, wash them and chop them into pieces. Boil them in boiling water for 10 minutes, drain on a sieve. Heat oil in a cauldron and add mushrooms. Fry the mixture over high heat, stirring it constantly. Salt and pepper the mushrooms to taste. When the mushroom pieces are browned, transfer them to pre-sterilized jars. Sprinkle each layer of the preparation with chopped parsley and dill and chopped garlic. Bring the oil from the cauldron to a boil and pour it into jars. Screw on the caps. This twist can be stored in the basement for up to 1 year.

To make such preparations, you can use any other edible mushrooms - chanterelles, russula, boletus, boletus, oyster mushrooms. Instead of vegetable oil, mushrooms for this preparation are often fried in lard (melted lard) or butter.

Fried mushrooms for the winter

Autumn honey fungus

A very simple and convenient recipe for canning wild mushrooms in oil or fat (lard). Chanterelles are especially good in lard, shimmering with their red sparkles in the white fat. And you get a finished second course. All that remains is to add potatoes or rice. In winter, scoop up a couple of spoons of these canned mushrooms, throw them in a frying pan, cut up some potatoes and fry them with mushrooms in lard! A complete thrill! I remember when I was a child, I was treated to this mushroom preparation at a party, and even then I was amazed at the simplicity of preparing the canned food itself and dishes from it. And then I already wanted to find this simple recipe for canning wild mushrooms. At our house we just marinated and salted the mushrooms - see the recipe.

In short, how to do it.

What you need to prepare fried mushrooms

• Mushrooms(white mushrooms, boletuses, chanterelles, pig mushrooms, russula, saffron milk caps, boletus mushrooms, honey mushrooms, champignons and other good edible mushrooms);
• Vegetable or creamy (can be melted) oil, vegetable fat or– animal fat(melted lard - lard);
• Salt.

These are porcini mushrooms found in the forest

How to prepare fried mushrooms

• Wash and peel the mushrooms. Chop if very large. Boil twice for 15 minutes each time, changing the water and washing the mushrooms. Drain off the last of the water too.
• Melt butter or fat in a frying pan (there should be a lot of it). Add mushrooms and simmer covered for about 30 minutes.
• Open the lid and simmer and fry some more 15 minutes until excess moisture evaporates. Towards the end, taste and add salt to taste;
• While the mushrooms are stewing and frying, prepare the jars: rinse with soda or detergent, pour over boiling water or hold for 5 minutes over boiling water (for example, over a kettle). Rinse and boil iron lids (in a bowl, placing a clean cloth so that they do not burn), plastic ones - simply rinse and pour boiling water over them.
• Place the finished mushrooms in jars, leaving room for a layer of oil (or fat). Pour in the oil remaining from frying (1-1.5 cm layer) and close with lids (plastic or roll up iron). If there is not enough oil left, bring a new portion of oil to a boil, and if you add fat, add salt to it.
• Store in the refrigerator, basement or cellar under a plastic lid for 5-6 months, under an iron lid - even longer.

These are boletus growing

Features of canning fried mushrooms and taste

Mushrooms canned in fat turn out to be a very tasty and convenient semi-finished product. You won't regret it!

If you have collected a lot of mushrooms of the same type, then it is better to sort the mushrooms by variety and prepare each type separately. This way the taste will be more uniform and the appearance will be beautiful.

However, if you have a little bit of all the mushrooms, that’s also good; the taste of the assorted mushrooms will be definitely original and unique. And the view is intricate.

Remember that the legs of honey mushrooms and boletus mushrooms are not used, they are not tasty. Only the hats are good.

Another recipe for preparing fried mushrooms

There is an option frying mushrooms for the winter with vinegar (Bulgarian style).

The difference from our recipe is that the mushrooms are not stewed for half an hour, but quickly fried over intense heat, cooled and then transferred to prepared jars, and garlic and finely chopped herbs are thrown between the mushroom layers.

Combine the remaining oil with vinegar (1-2 tbsp, depending on the volume of mushrooms), add some salt, and bring to a boil. Then turn off the fire and cool the oil. And pour it over the mushrooms in the jar (here the layer is about 3-3.5 cm). And they roll up the lids.

Canned mushrooms, in my opinion, are good in all varieties! The main thing is that they are edible, so keep your eyes open!

Bon appetit!

Other recipes for canning mushrooms for the winter

(with sterilization, store at room temperature);

An incredibly simple way to prepare mushrooms and quickly and easily prepare any dish with them at the right time is to can them and store them in the pantry. In this case, the mushrooms need to be subjected to long-term sterilization, but you can take a simpler route by transferring the mushrooms to a jar, filling them with oil and putting them in the refrigerator. The choice is yours!

To prepare fried mushrooms for the winter, take all the necessary ingredients according to the list.

Fresh champignons need to be washed thoroughly, then cut into medium pieces - each mushroom into 4-6 parts.



Place a piece of butter on a hot frying pan and then add the mushrooms. Fry over medium heat, stirring. Don't forget to add salt and spices.



It is imperative to prepare fried mushrooms for the winter in sterilized jars. Keep them over steam for a few minutes, then carefully transfer the fried champignons into the jar.



Fill the mushrooms with sunflower oil to the very top. In this form, they can be stored for a long time in the refrigerator, tightly closed with a lid. If you plan to store mushrooms for several months, then cover the jar loosely with a lid and sterilize in a saucepan for 40-45 minutes.



Store canned fried mushrooms in a cool place. At the right time, simply open the jar and add mushrooms to the dish you are preparing - a side dish, soup, or meat.



You can also use mushrooms as a filling for pies or pies. But do not forget that mushrooms are very oily; before using, you can rinse them or let the oil drain by placing the mushrooms in a colander.