Storing fried mushrooms. Canned fried mushrooms

05/13/2019 Category: Mushroom poisoning
Fry mushrooms for the winter!
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 mushrooms

You can fry it right away. These include::

White mushrooms
Butter
Mokhoviki
boletus
Boletus
Chanterelles
Saffron milk caps
Umbrellas
Champignon
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 edible

Mushrooms 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 the bitter taste, all those mushrooms that have a burning milky juice are soaked and boiled:

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.

How to preserve fried mushrooms for the winter: preparation recipes

Mushrooms are used in the preparation of many dishes, which significantly benefit in taste and aroma if this component is added to them. But in winter, it is quite difficult to find fresh mushrooms, and they are quite expensive. Food prepared for the winter will allow you to save money and feed your family deliciously.

Secrets of blanks

There are several ways to prepare fried mushrooms for the winter. The form and shelf life of the product, and therefore its use, depend on the chosen preparation option. After all, any mistake in storage can turn delicious mushrooms into deadly ones.

Fat (lard, lard, butter) or vegetable oil is most often used as a preservative when preparing fried mushrooms. You can use a mixture of fats; in this case, the preparation turns out even tastier.

Some types of mushrooms are soaked before cooking. In this case, you should get rid of excess liquid and dry them with napkins or a towel. Mushrooms should be fried in a large amount of oil so that they literally float in it. It is recommended to salt them at the very end.

To preserve the rich, specific taste in the preparation, it is better to fry different types of mushrooms separately. When using melted butter for frying, you should understand that over time the product will become bitter. Therefore, it is recommended to use melted fat.

Features of storing workpieces

Many people are looking for an answer to the question of how to preserve fried mushrooms for the winter. Workpieces can be held:

In the basement;
In the cellar;
In a refrigerator;
In the freezer.

Shelf life depends on how the cans are rolled up.

Blanks under plastic covers must be used within 4-6 months. If you roll them up with metal lids, you can store them for about a year in a cool place. It is allowed to store at room temperature, but it is better not to risk it and use it within two months.

The easiest option is to put the fried product in plastic bags or plastic containers, remove the air and place it in the freezer. This storage method allows you to enjoy the fragrant gifts of the forest until next year without fear of contracting botulism. At the same time, it is worth monitoring the temperature regime, the range is minus 24-18 ºС. Russula and milk mushrooms tolerate freezing well.

Sterilized preparations are stored for a long time in a dry and cool place. It is worth remembering that fried mushrooms must be kept in a dark room, otherwise the fats will go rancid and the preparations will acquire an unpleasant aftertaste.

Ghee can be used for preservation, resulting in an unusual preparation. This preservation method involves placing the prepared fried parts in fat or butter, placing the mixture in glass jars and sealing them. If all the ingredients were fresh, the jars will last at least 6 months.

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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.

Peel
,
rinse
mushrooms brought from the forest in a colander to drain.
Cut
all the mushrooms into slices
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.
Place
the mushrooms directly from the frying pan dry, hot
jars,
leaving 10-12 mm on top for oil. Top up with boiling oil from the frying pan.

Then, if you plan to store the workpieces in the refrigerator

, cover with plastic or nylon thermal lids, leave until cool and place in the refrigerator.
If there is no space in the refrigerator
, sterilize the jars in salt water for 1 hour, roll them up with metal lids, turn them over, wrap them well and keep them 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

Rinse the chanterelles

and
cut it
if that’s what you plan.
For frying, you can use either vegetable or butter or lard, or a mixture of fats - as you like. Fry
over low heat for 40 minutes with the lid on. 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 they grow every day even in the most severe frosts, you can fry them at any time of the year, using all the knowledge you have acquired and our advice.

How and for how long can fried mushrooms be stored?

It’s very nice to open a jar of prepared fried mushrooms in winter and then cook a delicious dinner for your family. The indescribable mushroom aroma, which was preserved in jars along with fried mushrooms, spreads throughout the house. During the mushroom season, many housewives massively stock up on fried mushrooms for the winter. We will discuss below how to preserve such preparations and the shelf life in refrigerators and freezers.

How to properly fry mushrooms before storing them for future use.

Before heat treatment, they need to be sorted, cleaned of dirt and soaked in salt water.
Afterwards, be sure to dry it so that there is no water on the mushrooms before frying. To do this, use a cotton kitchen towel and disposable paper towels.
Fry the mushrooms in a well-heated frying pan in oil or fat.
It is better to add salt at the very end, when they are almost fried. This is what most housewives advise doing.

There are also recommendations to fry with onions and a clove of garlic. After 15-20 minutes, remove from heat and cool.

Part of the stem of sponge mushrooms (boletus and boletus) needs to be cut off, because they become tough when cooked. They can be dried using a dryer and ground to a powder. Use as an additive to sauce.

Boil or not?

Young, inexperienced housewives usually play it safe, so they boil all the mushrooms before frying and storing them.

Edible mushrooms do not require preliminary boiling: they can be immediately thrown into a frying pan with oil and fried until tender. These include the well-known boletus, boletus, porcini mushrooms, champignons, oyster mushrooms, chanterelles, honey mushrooms, russula, and boletus. Preliminary heat treatment is not prohibited, but experienced mushroom pickers and housewives say that cooking will only spoil the taste. It will be useful for a housewife who previously constantly boiled and then fried to know about this
Conventionally edible mushrooms must first be boiled. These include volushki, some types of pork and russula, milk mushrooms, etc. All the bitter, poisonous juice will go into the water during cooking, and the product will become safe for consumption. You need to add salt to the water. You can change the water several times during cooking for your peace of mind.

How to store fried mushrooms in the refrigerator

Fried mushrooms can be stored in the cellar, cool pantry, refrigerator and freezer.

How long can you store fried mushrooms in the refrigerator? When fried in the refrigerator, they retain their quality for up to 3 days, but it is advisable to eat them within the first 24 hours to avoid digestive problems and poisoning.

To do this, use a glass container with a hermetically sealed lid and place it in the coldest place on the shelves.
Sponge mushrooms (porcini, boletus, late butterfly, moss mushroom, boletus) are stored better than others.
After they have been pre-cooked, they need to be placed in jars in such quantities that there are no voids left.
Pour butter, ghee, any vegetable oil or animal fat (lard - melted lard) on top so that the product is covered by about 1 cm.
Sterilize in a saucepan with hot water for about an hour and cover with a lid.
So store the mushrooms in the refrigerator or other cool place. They can retain their properties and not deteriorate for at least six months.

For long-term preservation of the product, all jars and lids must be sterilized before use in any way convenient for you: pour over boiling water, use a water bath or oven. Lids can be made of plastic or metal to extend shelf life.

Is it possible to simply store fried mushrooms for the winter in an apartment, for example, on a kitchen shelf?

Some housewives do this. This is acceptable, but then such a product must be eaten first, because it will not be possible to establish an exact expiration date. But it is definitely less than the standard 6 months.
It is better to take measures (sterilization, metal lids) to avoid unpleasant consequences, i.e. reduce the risk of contracting botulism.

If you use interior fat instead of butter or ghee, then fried mushroom preparations retain their taste longer and their shelf life is extended.

Storage in the freezer.

Another storage option, which is more convenient, simpler and, according to many, eliminates botulism, is storing fried mushrooms in the freezer.

Here they do not need to be filled with fat or oil. There is no need to use excess fat or oil. In addition, using the freezer as another way to store mushrooms extends the shelf life by up to a year (temperature minus 18℃). A freezer with blast freezing and a temperature below minus 20℃ can preserve the product for almost 2 years.

How to store fried mushrooms in the freezer? It's actually easiest to use the freezer for this.

After the cooking and frying stage, they need to be cooled to room temperature.
For freezing you need to take special plastic bags or containers. Place the workpiece in them, close the lid well (tie the bag tightly, to be safe, use another one).
Before storing, it is advisable to divide the product into portions in order to immediately take the required amount, because re-defrost, do not freeze.
We label each package or container in order to strictly adhere to the shelf life, and store it for about a year, until the next forest harvest.

If you have a large freezer, you can prepare a lot of product, and then delight yourself and your loved ones all winter with delicious mushroom pizza, julienne and other culinary masterpieces. I often fry pies with mushrooms.

Regardless of which method you choose to preserve a rich harvest (cellar, basement, kitchen cabinet, refrigerator or freezer), it is important to choose the right harvesting method. A high-quality product and proper pre-processing will allow you to enjoy delicious dishes all year long until the next season.

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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. 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!

If you are tired of pickled mushrooms and really want something fried, then you can cook. This is a real delicacy that looks great on the dinner table, as an appetizer or as an addition to fried potatoes. The main thing is that such mushrooms are prepared very simply and retain their fried aroma and taste well. This is especially pleasant to experience during the season when your favorite mushrooms are not available and they cannot be cooked on the stove.

Storage rules

In order not to transfer the product and extend its life, you need to know some rules for its storage. But first of all, let's talk about choosing champignons. You probably noticed that they are lying open on the shelves without a refrigerator. Fresh champignons are available for sale in sealed vacuum packaging.

You have the opportunity to evaluate their appearance, smell and even touch them.

After purchasing fresh mushrooms, they need to be sorted. If there are spoiled fruits, they are immediately thrown away. It is better to carefully cut off dark spots on the legs or caps. To do this, it is recommended to use a knife with a ceramic blade.

On a note! If you store fresh champignons in the main compartment of the refrigerator or in the freezer, there is no need to rinse them. Water procedures significantly reduce the shelf life of the product.

Basic Rules:

champignons must be transferred to airtight containers or durable plastic bags;
to prevent condensation from accumulating in the bag at positive temperatures, they are periodically opened slightly;
if the mushrooms begin to darken or a specific smell appears, it is better to throw them away immediately and not eat them;
to keep the champignons fresh longer, place them in the vegetable compartment separately from other products, and cover the top with a thick cotton towel or napkin;
Before freezing, it is better to heat the champignons in the form of boiling;
blanch the mushrooms in boiling water for a third of an hour, and then dry thoroughly;
Under no circumstances should mushrooms be re-frozen;
Mark the container or other container so as not to miss the expiration date of the mushrooms;
Defrost champignons exclusively by natural thawing.

Not only fresh or frozen champignons can be stored. Pickled mushrooms are incredibly popular. As practice shows, they are placed in hermetically sealed glass jars, which do not need to be placed in the refrigerator. It is important to place such products in a dark and cool place. On purchased mushrooms, the manufacturer always indicates the date of production and the deadline for their consumption.

Inventory:

Large bowl
Cutting board
Knife
Large saucepan
Colander
Wooden spatula
Kitchen stove
Frying pan with lid
Flat sieve
Medium pan
Kitchen mitts
Cloth towel
Kitchen dish brush
Baking soda
Can key
Glass half-liter jars
Metal lids for jars
Serving dish
Fridge
Tablespoon
Blanket
Can-opener

Fried mushrooms for the winter: learning to cook

Almost every housewife is engaged in home canning. You will work hard in summer and autumn, but in winter and spring you will delight yourself and your family with various delicious preparations. What are they preparing? Zucchini, tomatoes, and eggplants prepared with your own hands will be many times tastier than store-bought ones. Fried mushrooms (for the winter) are also a popular preparation. Preserving them is not difficult, it does not take much time. Let's look at a simple recipe for making chanterelles.

They are best suited for harvesting during the cold season. In order for our fried mushrooms (for the winter) to turn out tasty and aromatic, you will need the following ingredients: two kilograms of chanterelles, four bay leaves, one glass of vegetable oil and salt. Only!

In principle, you can use any mushrooms, it’s just that chanterelles are tastier than many others. First, we clean them of forest debris and rinse them thoroughly in running water. Place in a plate and prepare for frying, that is, cut into small pieces measuring approximately one and a half centimeters.

Well, now we begin to prepare fried mushrooms for the winter. Place the frying pan on the fire and heat it up. Then pour in vegetable oil and carefully add the mushrooms. Cook the chanterelles until the liquid from them has completely evaporated. You can add oil during frying. Fry until golden brown and cool slightly.

We take pre-sterilized jars and place mushrooms in them. Fill up to the hangers, fill the remaining space with sunflower oil.

The dish for the winter is almost ready, all that remains is to sterilize the already full jars again. For this purpose, cover them with lids and place them in a saucepan with water. The sterilization process lasts approximately 35 minutes over low heat. Now we can rest assured that fermentation will not begin in the workpiece.

Finally, roll up the lids and turn the jars upside down. Be sure to wrap yourself in a blanket or bedspread and warm towels. We do this to ensure that the cooling lasts as long as possible. After cooling, the fried mushrooms are ready for the winter, and we send them for storage. The place for this should be cool and dark, the temperature should not exceed five degrees.

So we learned how to cook fried mushrooms for the winter. There are a variety of cooking recipes, let’s briefly look at one more.

We will need: mushrooms - one kilogram, butter - 350 grams, salt - three teaspoons.

We clean and rinse the fresh “leisure meat” well. We use saffron milk caps, chanterelles or porcini mushrooms. Place them in a colander and allow the water to drain completely. Cut into cubes or cubes.

Heat the oil in a frying pan and put the mushrooms in it. Add salt, cover with a lid and simmer over low heat for approximately 50 minutes. Then remove the lid and fry until the juice has completely evaporated and the oil is transparent.

Transfer the mushrooms that have not cooled down into small (one serving) jars, previously sterilized. Pour melted butter, the layer of which above the mushrooms should be more than one centimeter. Sterilize again, seal tightly and cool. Store in a dry, dark and cool place.

You can use melted lard instead of butter, as well as vegetable fat, but our version of butter provides a particularly good, pleasant taste.

The preparation of mushrooms for the winter has been completed. Fried with potatoes, on a cold frosty day in February, they will delight us.

Bon appetit!

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Preparation:

Step 1: prepare the mushrooms.

Now we transfer them to a free deep pan and fill it with plain water so that it completely covers the mushrooms.
Place the pan on high heat. When the water boils, turn the heat to less than medium and cook the contents of the container for 15 minutes.
After the allotted time, holding the pan with oven mitts, drain the water and mushrooms through a colander into the sink. Rinse under running water and repeat the procedure from start to finish. At the end, drain the water again and wash the mushrooms.

Step 2: prepare jars with lids.

In order for our mushrooms to be stored in jars for a long time, the containers should be thoroughly washed and sterilized. Pour 500-700 milliliters of ordinary cold water
and place on medium heat.
While the water is boiling, rinse the jars. To do this, use a kitchen brush and baking soda and thoroughly clean the inside walls of the container. Attention:
rinse off the remaining soda well with hot water.

Now place a flat sieve on top of the pan and place the jars at a short distance from each other. On the inner walls of containers should be applied for 10-15 minutes.

condensation will appear.
As soon as droplets of water begin to drain, using oven mitts, move the jars neck down onto a cloth towel. After this, place the metal lids in boiling water and sterilize them for 5-10 minutes.
Afterwards, we take them out with kitchen tongs and place them next to the jars with the inside down.

Step 3: prepare canned fried mushrooms.

Pour a large amount of vegetable oil into the frying pan and place the container on medium heat. When the oil is hot, add the boiled mushrooms to the pan. Stirring from time to time with a wooden spatula, wait until they begin to stew. Immediately after this, cover the pan with a lid and continue to simmer the mushrooms for 30 minutes
.
Attention:
to prevent the dish from burning, you need to remove the lid from time to time and mix everything well with available equipment.

After the allotted time has passed, remove the lid and fry the mushrooms until excess moisture has evaporated. Approximate frying time: 15 minutes

. After this, add salt, taste the mushrooms and turn off the burner.

Using a tablespoon or wooden spatula, place the finished mushrooms into sterilized jars, leaving
1-1.5 centimeters
for a layer of oil in which they were fried. Fill everything with hot oil, cover the jars with metal lids and, using a can opener, seal the canned food well. Place the canned jars with the lids down in a secluded place, cover with a warm blanket and wait for the dish to come to room temperature. After this, we move the jars into the refrigerator and we can store the mushrooms for more than 6 months.

Step 4: Serve the canned fried mushrooms.

When the time comes to serve canned fried mushrooms to the dinner table, open the cans with a special knife, pour the dish into a frying pan with a small amount of oil and heat it over medium heat.
These mushrooms are best served hot, as an appetizer or with fried potatoes. Canned mushrooms perfectly retain their taste and are tender and very tasty. Enjoy your meal!

– If you don’t want to wait for cold weather, but would happily enjoy mushrooms in a month or two, then you don’t need to preserve the dish using a key. To do this, just sterilize the jars with nylon lids and simply close them tightly before putting them in the refrigerator. This dish will be stored in a cold place for 5-6 months, no more.

– To fry mushrooms, instead of vegetable oil, you can use butter, as well as vegetable or animal fat.

– If you don’t have enough oil to cover the canning on top, then you can quickly bring a new portion to a boil in a frying pan and then preserve the dish. In the case of fat, after melting it needs to be salted.

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You might be interested in
:
If you are tired of pickled mushrooms and really want something fried, then you can cook. This is a real delicacy that looks great on the dinner table, as an appetizer or as an addition to fried potatoes. The main thing is that such mushrooms are prepared very simply and retain their fried aroma and taste well. This is especially pleasant to experience during the season when your favorite mushrooms are not available and they cannot be cooked on the stove.

Storage rules in the freezer compartment

Champignons can last the longest in the freezer. There they will quickly become covered with a thin crust of ice, which will reliably protect them from rotting and the entry of harmful microorganisms. However, only a few mushrooms can fit in the freezer, so it won’t be possible to prepare a large batch for the winter.

How to freeze

Freezing champignons is an art that anyone can master. This work should be carried out immediately after purchasing mushrooms. Otherwise, they will begin to deteriorate and will not be able to last until winter.

Correct sequence of actions:

Wipe the mushrooms with a damp cloth. It is not recommended to wet them too much, as the absorbed water will turn into ice in the freezer. Because of this, the champignons will lose their shape, taste and beneficial properties.
The gifts of nature are laid out on the table and the excess moisture is expected to evaporate.
Then they are sorted through, discarding damaged copies.
Trim the stems and remove all inedible parts.
Large champignons are cut into 4 parts.
The prepared mushrooms are placed on a baking sheet and placed in the freezer.
After a few hours, they are transferred to hermetically sealed containers (for example, plastic containers).

How to defrost

For most housewives, defrosting mushrooms correctly is more difficult than freezing them. This is because 1 small mistake can lead to the loss of the entire workpiece.

The champignons are removed from the freezer and placed in a deep bowl.
Place the container on the top shelf of the refrigerator.
After a few hours, the mushrooms will thaw and can be used to prepare any dish.

To achieve a positive result, certain conditions must be met. Otherwise, the mushrooms will become too soft, watery and like a piece of rubber.

Thawed food cannot be re-frozen.
The shelf life of mushrooms removed from the freezer is 24 hours.
Small portions of the product are much easier to defrost than large ones.

Storing champignons is a difficult task that requires compliance with many mandatory conditions. If you approach this work responsibly and avoid mistakes, then the mushrooms will remain fresh and healthy for a long time.

Inventory:

Large bowl
Cutting board
Large saucepan
Colander
Wooden spatula
Kitchen stove
Frying pan with lid
Flat sieve
Medium pan
Kitchen mitts
Cloth towel
Kitchen dish brush
Baking soda
Can key
Glass half-liter jars
Metal lids for jars
Serving dish
Fridge
Tablespoon
Blanket
Can-opener

Preparation of canned fried mushrooms:

Step 1: prepare the mushrooms.

To prepare this dish, you can use any edible mushrooms. So, rinse them well under running water and place them in a deep bowl. If necessary, cut off the rough spots on the mushroom cap and stem using a cutting board and knife. Attention:
large mushrooms can be cut into small pieces.
Now we transfer them to a free deep pan and fill it with plain water so that it completely covers the mushrooms. Place the pan on high heat. When the water boils, turn the heat to less than medium and cook the contents of the container for 15 minutes.
After the allotted time, holding the pan with oven mitts, drain the water and mushrooms through a colander into the sink. Rinse under running water and repeat the procedure from start to finish. At the end, drain the water again and wash the mushrooms.

Step 2: prepare jars with lids.

Now place a flat sieve on top of the pan and place the jars at a short distance from each other. On the inner walls of containers should be applied for 10-15 minutes.

Step 3: prepare canned fried mushrooms.

After the allotted time has passed, remove the lid and fry the mushrooms until excess moisture has evaporated. Approximate frying time: 15 minutes

.
After this, add salt, taste the mushrooms and turn off the burner. Using a tablespoon or wooden spatula, place the finished mushrooms into sterilized jars, leaving 1-1.5 centimeters
for a layer of oil in which they were fried. Fill everything with hot oil, cover the jars with metal lids and, using a can opener, seal the canned food well. Place the canned jars with the lids down in a secluded place, cover with a warm blanket and wait for the dish to come to room temperature. After this, we move the jars into the refrigerator and we can store the mushrooms for more than 6 months.

Step 4: Serve the canned fried mushrooms.

If you don’t want to wait for cold weather, but would happily enjoy mushrooms in a month or two, then you don’t have to preserve the dish using a key. To do this, just sterilize the jars with nylon lids and simply close them tightly before putting them in the refrigerator. This dish will be stored in a cold place for 5-6 months, no more.

To fry mushrooms, instead of vegetable oil, you can use butter, as well as vegetable or animal fat.

If you don’t have enough oil to cover the canning on top, then you can quickly bring a new portion to a boil in a frying pan and then preserve the dish. In the case of fat, after melting it needs to be salted.

Shelf life of processed champignons in the refrigerator

Depending on the cooking method, the shelf life of champignons may vary. Pickled or canned mushrooms will last much longer than fried or boiled ones. Because of this, housewives need to adapt to the existing option and look for the best way to age nature’s gifts in the refrigerator.

Fried

Champignons can be stored in this form for a relatively short time. To maximize the shelf life of a product, it is necessary to prepare it correctly. Fried mushrooms can last for 1 week in the refrigerator, and 1 month in the freezer.

All damaged areas are cut off from washed mushrooms.
The remaining part is crushed.
Place a deep frying pan on the stove and pour a few drops of vegetable oil into it.
As soon as it is hot, add the champignons.
Mushroom juice will immediately begin to stand out, half of which is drained.
Frying continues until the remaining liquid evaporates.
The treat is placed on paper towels to remove excess moisture.
Fried mushrooms are cooled and transferred to plastic containers.
The containers are placed in the refrigerator or freezer.

Boiled

The shelf life of champignons in the refrigerator is not very long, so housewives came up with a simple way to increase it. To do this, just boil the mushrooms properly.

Main stages of work:

The champignons are being sorted out.
Then they are cleaned of dirt and washed with cold water.
Prepared mushrooms are cut into small pieces.
Bring 2 liters of salted water to a boil in a saucepan.
Crushed gifts of nature are dipped into it.
After 10 minutes, remove them with a slotted spoon and cool.
As soon as the mushrooms have cooled to room temperature, they are packed in plastic bags and stored.

Boiled mushrooms can be stored in the refrigerator for 2 to 3 months.

Frozen

Fresh or cooked mushrooms can be frozen. When exposed to low temperatures, their shelf life will increase several times. This can be achieved in the following way:

Pre-cleaned mushrooms are washed and dried to remove any remaining water.
Small specimens are left whole, while large ones are cut into several parts.
The champignons are evenly distributed into bags or plastic containers.
The containers are placed in the freezer at a temperature not lower than -18ºC.

The shelf life of frozen mushrooms is 5-6 months. If they were pre-cooked or fried, then they can be kept in the refrigerator for no longer than 30 days.

Dried

In this form, champignons are prepared in the same way as any other mushrooms. It is best to use fabric bags made from cotton or linen as storage containers.

for storage you need to choose a dry and cool room;
it is necessary to ensure a constant flow of fresh air;
Mushrooms should be checked periodically for mold or insects.

If all of the above conditions are met, the mushrooms can remain edible for 1 year.

Pickled

The maximum shelf life of pickled mushrooms is 12 months. To achieve this result, you must follow several rules. Among them are the following:

You can store pickled champignons in glass jars or wooden barrels;
the room temperature should be within 0…+5ºC;
air humidity should not exceed 85%;
When preparing the marinade, you need to use a lot of preservative - table vinegar.

Canned

This method of preparing champignons allows you to keep them in the pantry or cellar for 1 year. The maximum shelf life of canned mushrooms is achieved due to the lack of contact of the product with air.

After opening the jar, you need to eat its contents within 2 days. Otherwise, the mushrooms will spoil and become hazardous to health.

If the shelf life has expired

Once opened, champignons remain usable for only 3-4 days. After this, toxic substances begin to form in them, which can greatly harm human health. In addition, such mushrooms lose their marketable appearance, lose all their beneficial properties and pleasant taste. Eating champignons that have expired is prohibited.