Forest mushrooms are oily, very nutritious and nourishing, in addition they have a lot of useful properties. The harvest of butter in mushrooms is always very good, which is why there is a need for processing and preserving a large number of mushrooms. With proper processing of this fungus, you can procure stocks for the whole year.
Selection and preparation of ingredients
If the mushrooms are picked personally, then to get rid of forest debris that has stuck to a slippery surface, they should be soaked in water, but not more than two hours, because the hats absorb liquid very well. Further, after cleaning, it is worth immediately starting the cooking process, or again soak the mushrooms in salted or acidified water (you can use citric acid) so that the surface does not start to oxidize and change its color before cooking.
Did you know? Half of the inhabitants of Russia pick mushrooms for themselves, and every fifth regularly buys them in the store. Only 14% of the country's population have never tried mushrooms, and will not do it.
Butter can be salted and pickled, and canned even fried. However, it is worth knowing the main feature of the butterdish when preserving: you need to pay special attention to cleaning, because the skin is quite sticky, and you need to get rid of it, then the taste will lose unnecessary bitterness. It is easier to clean the film from the hat with a wet mushroom, prying it with the tip of a knife. All recommendations regarding the processing of mushrooms after their collection in the forest should not be ignored, otherwise the time and energy spent on conservation can be in vain.
Recipes for fried butter in jars for the winter
For a change, it is not difficult to prepare butter with pre-frying and adding vegetables, or simply in pure form. The fried version of the workpiece retains its taste and aroma very well, it can be used as a snack, as an addition to fried potatoes or as part of complex dishes. Lubricants are amenable to any type of processing on any equipment, the versatility of their preparation is very great.
With onion
2 kg 1 hour
vegetable oil
4 tbsp. l
Nutritional value per 100 g:
- Lubricants should be thoroughly cleaned of the oily film and washed several times, then cut into pieces of arbitrary shape as desired.
- Boil for 15 minutes in salted water.
- After you need to wash it very well with water and dry.
- Fry the mushrooms until golden brown, without covering the pan (about 20 minutes).
- Next, add the onion, preferably cut into small pieces (cubes or half rings) and stir, fry for another 5 minutes.
- Pepper and salt.
- Add chopped dill to the mushrooms and put the sliced butter on top. Darken everything in a covered pan at a minimum temperature of 5 minutes.
- Place the cooled dish in glass jars and cork with lids.
- Further storage of the workpieces involves being in a chilled place.
Important! On mushrooms already stacked in the bank, pour 2 tbsp. l hot vegetable oil, this will eliminate the appearance of mold.
With garlic
2 kg 1 hour
garlic
1 head (8-10 teeth)
vegetable oil
4 tbsp. l
Nutritional value per 100 g:
- Lubricants must be thoroughly cleaned of the oily film and washed several times, cut into slices of any shape as desired.
- Be sure to boil, just 15 minutes in salted water.
- Wash thoroughly with water and dry.
- Fry in butter for 25-30 minutes, be sure to cover with a lid so that the mushrooms soak in the creamy taste.
- Chop the onion (in the classic version - cut into half rings) and chop the garlic with a knife. Add to the mushrooms, mix everything in a pan and continue to fry without covering, 10 minutes - until golden.
- When it comes to readiness, you need to salt and pepper the dish.
- In hot form, tightly put in jars and pour oil remaining after frying.
- Send to storage after the banks have cooled.
Canned with vegetables
3.5 kg 1 hour
sunflower oil
4 tbsp. l
Nutritional value per 100 g:
- Lubricants must be thoroughly cleaned of the oily film and washed several times, cut into pieces.
- Boil the mushrooms, enough for 15 minutes in salted water.
- Then very well wash with water and dry.
- Fry the mushrooms in a pan for 10 minutes.
- Cut zucchini with squash slices of any shape, if desired. Then, dipping in flour, fry until golden.
- Finely chopped tomatoes until smooth. Add tomato paste here and continue to simmer for another 30 minutes.
- Mix vegetables with mushrooms.
- Arrange the finished mixture in jars and sterilize without rolling lids for two hours.
- After sterilization, roll up the covers.
Canned with bell pepper
2 kg 1 hour
allspice
2 peas
sunflower oil
4 tbsp. l
Nutritional value per 100 g:
- Lubricants must be thoroughly cleaned of the oily film, washed several times and cut arbitrarily.
- Be sure to cook, enough 15 minutes in salted water.
- Wash and dry very well.
- Fry in a pan for 10 minutes.
- Add pre-chopped onions to the fried mushrooms, then add sweet pepper (in the classic version - slicing pepper into strips).
- In vegetables, add allspice, salt and pepper to taste, add chopped dill and citric acid, mix thoroughly, simmer for another 10 minutes.
- Place in jars only after the mixture has completely cooled.
Did you know? Seen in a dream mushrooms have their own interpretation - women are foreseen an early pregnancy, and a man is warned about the danger that may come from a woman.
Canned Marinade
2 kg30 minutes
table vinegar (9%)
80 ml
black pepper peas
5 pieces.
sunflower oil
4 tbsp. l
Nutritional value per 100 g:
- Lubricants must be thoroughly cleaned of the oily film and washed several times, then cut.
- Boil for 15 minutes in salted water.
- Wash thoroughly with water and dry.
- Next, the mushrooms must be fried until golden, without covering the pan.
- Arrange the workpiece in jars (must be sterilized) and pour the oil left in the pan.
- Boil water with added salt, vinegar and spices for 3 minutes.
- Pour mushrooms with this marinade while it is hot.
- Roll up the lids, turn the cans over and cover with a warm blanket.
Features of storage of blanks
Unsterilized fried mushrooms can be stored for up to six months (all winter) in a tightly closed container at a temperature of +4 ... + 6 ° C and without direct sunlight. Vegetable oil in recipes will prevent the development of harmful microbes.
Important! You can extend the shelf life of canned mushrooms to two years if you use more vinegar during cooking.
If the can is already open, then the product can be stored in the refrigerator for no more than two days. Another way to store a finished dish can be freezing in plastic containers. It is better to use small containers so that the rest of the product is not re-frozen.
So, there are a lot of options for cooking recipes for winter, you just need to choose the one you like most. Prepared fried mushrooms can not only be used as a cold appetizer, but also added to soup, used as a filling for pies and pizza.
