Butter mushrooms, fried for winter
Description
This is a classic recipe for preparing butter mushrooms fried for winter storage. The same method can be used for other mushrooms, for example: porcini, chanterelles, russulas, butter mushrooms, saffron milk caps, button mushrooms, and boletes. The finished preserve can be stored in the refrigerator for about six to seven months. Good luck! The jars can be kept for up to a year in a cool place.
Instructions
- 1
Step 1
First, carefully sort through the mushrooms, wash and clean them. Then add them to boiling salted water and boil for 15 minutes. After that, drain the water, rinse the mushrooms, and repeat the procedure once more.
- 2
Step 2
Jars with lids must be sterilized.
- 3
Step 3
Fry the boiled mushrooms in vegetable oil under a lid for about 30 minutes, stirring occasionally. Then remove the lid, wait until all the moisture has evaporated, and fry for another 10 minutes. Season with salt to taste.
- 4
Step 4
Arrange the fried mushrooms in sterilized jars and cover with the oil they were fried in. Seal the jars with lids, let cool, and store in the refrigerator.