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Fried mushrooms for winter in jars

Fried Mushrooms in Jars for Winter

A wonderfully tasty appetizer — juicy, bright, and unforgettable! These canned fried mushrooms aren't just for the cold months; you'll happily reach for them year-round. Serve them alongside potatoes, cooked grains, and much more. They look gorgeous and tempting on a holiday spread!

Pearl

Recipe author

Composition / ingredients

Servings:

Mushrooms (boiled)

Carrots

170

Onion

100

Garlic (small)

Vegetable oil

100

Salt (or slightly less, to taste)

Sugar

Ground black pepper

0.5

Vinegar (6%, optional)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 2 g

Fats 62 % 8 g

Carbohydrates 23 % 3 g

86 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you fry mushrooms with onion and carrot for the winter? First you'll need to gather your mushrooms — forage them, or buy them at a store or market. Frozen mushrooms work too. Any kind will do; I used wild bay boletes I'd picked in the forest.
Step 2:

Clean the mushrooms thoroughly, removing twigs, bits of dirt, and so on. Cut the large ones into pieces and leave the small ones whole. Put the mushrooms in a pot, cover with water, and set over high heat.
Step 3:

As the water comes to a boil, foam will form on the surface. Skim it off with a spoon, lower the heat to medium, and cook for about 30–40 minutes.
Step 4:

Meanwhile, prep the vegetables. Peel the onion, carrot, and garlic and rinse them. Grate the carrot on a coarse grater (or a Korean-salad grater). Dice the onion or cut it into half-moons, and finely chop the garlic (or press it through a garlic press).
Step 5:

Drain the mushrooms in a colander and rinse under cold running water.
Step 6:

Heat the refined vegetable oil in a deep, heavy-bottomed skillet. Add the mushrooms, onion, carrot, and garlic. Season with salt to taste, ground pepper, and sugar, stir well, lower the heat to medium, and cook until the vegetables are soft — I fried them for about 20–30 minutes. Stir now and then so nothing scorches.
Step 7:

At the end, pour in the vinegar, stir again, and leave on the heat for just a minute or two. Spoon the finished mushrooms into a food container and refrigerate at least overnight. To put them up for the winter, wash the jars and lids well with baking soda and sterilize them however you like. Spoon the hot mushrooms straight from the skillet into the jars.
Step 8:

Seal the jars with lids, turn them upside down, and wrap them in a blanket. Leave them like that until completely cool. Then move the jars to a cool spot for long-term storage — I usually keep mine on the bottom shelf of the refrigerator.

This recipe is endlessly adaptable. You can even use button mushrooms — in that case there's no need to boil them first.
This preserve keeps in my refrigerator for quite a while, up to a year or more. If you plan to store the jars in a cellar, where the temperature may run a bit warmer than the fridge, I recommend sterilizing the filled jars in a wide pot of water for about 20–30 minutes, then sealing them with sterile lids and tucking them under a blanket to cool.
To make sure your summer harvest sees you through the whole cold season, read up on the basic rules, tips, and tricks for putting food up for the winter.
Instead of fresh mushrooms you can use frozen or dried ones (you'll need 5–6 times less of the dried). Thaw frozen mushrooms any way you like (for example, in the microwave on the appropriate setting — check your appliance's manual) and drain off the liquid; or, if a little extra liquid won't hurt the recipe, use them without thawing. Dried mushrooms should be washed well, since they aren't washed before drying, then soaked in cold water for at least 2–3 hours.
Use an oil with a high smoke point for frying! Every oil is healthy only up to a certain temperature — the smoke point — beyond which it starts to burn and forms toxic compounds, including carcinogens. With few exceptions, unrefined oils have a low smoke point: they contain lots of unfiltered organic particles that burn quickly. Refined oils stand up to heat better and have a higher smoke point. If you're cooking in the oven, in a skillet, or on the grill, make sure to use a high-smoke-point oil. The most common ones are refined sunflower, olive, and grapeseed oil.