Orange-cap boletes, fried for winter
Description
A simple way to prepare ahead for the winter. Such an appetizer is quite easy to make, and even the pickiest guests will appreciate your culinary efforts. Mushrooms preserved for winter go well with vegetables and porridges, as well as mashed potatoes. Give it a try — you won't regret it.
Instructions
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Step 1
1. A wonderful mushroom is the bolete. Everyone cooks it differently. Today I suggest a classic recipe for boletes fried for winter storage.
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Step 2
2. Cut the mushrooms into quarters and soak them in water. After an hour, boil them in salted water; after another hour, drain them in a colander.
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Step 3
3. Fry the mushrooms, season with salt and pepper to taste. Cover with a lid and stir from time to time.
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Step 4
4. When all the water has evaporated, add finely chopped onion. Fry until the onion is cooked with the lid on.
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Step 5
5. And that's it — you can now pack into jars and sterilize for about 5–7 minutes. Seal the lids and store in the pantry or cellar. These late honey mushrooms, pan-fried for winter at home, can also be eaten right after cooking.