Composition / ingredients
Step-by-step cooking
Step 1:
How to fry honey mushrooms for the winter? First of all, prepare the mushrooms. You can buy them in the store or collect them yourself in the forest. I usually collect autumn honey mushrooms in the forest, so I am engaged in harvesting them in late autumn.
Step 2:
So, wash the mushrooms thoroughly and remove all forest debris, leaves, coniferous needles and so on. Thin loose legs cut off, and those mushrooms that have thick elastic legs, leave them as they are.
Step 3:
For frying, I usually use more mature honey mushrooms, with the hat opened. I take small or medium-sized specimens for pickling.
Step 4:
Put the mushrooms in a saucepan suitable in size, fill with cold water and put on the stove. Bring to a boil over high heat, remove the white foam, reduce the flame and cook the honeydew on a moderate flame for about 30-40 minutes.
Step 5:
Flip the mushrooms into a colander, and rinse again under running water. Autumn sawdust has a lot of small dark brown scales on the caps, in order to wash them off as much as possible, I recommend that the mushrooms be rinsed again after cooking.
Step 6:
Heat refined vegetable oil in a frying pan with a thick bottom and high edges. Send the mushrooms to fry. Cook on a high flame, stirring, for a couple of minutes.
Step 7:
Add salt and pepper to taste. I usually use allspice of coarse grinding. Reduce the flame under the frying pan to moderate and cook the mushrooms to the desired degree of roasting. Do not forget to mix so that nothing burns.
Step 8:
Sterilize jars and lids in any way convenient for you. Ready-made honey mushrooms are tightly packed in jars.
Step 9:
Pour the remaining hot oil from the pan on top. Mushrooms should be completely covered with vegetable oil. Close the jars with lids. Turn the workpiece upside down, wrap it with a warm blanket and leave it to cool completely at room temperature.
Step 10:
Fried honey mushrooms are ready for the winter. Store in a dark, cool place.
Step 11:
Incredibly delicious as an independent dish. You can serve them with sour cream or with garlic and herbs chopped finely.
Honey mushrooms will perfectly complement potato dishes, meat and much more.
If you collect mushrooms on your own in the forest, then be extremely careful in choosing them. Take only those mushrooms that you are 100% sure of.
Bon appetit!
How to calculate the number of cans, why banks explode and how to avoid it, as well as secrets and life hacks, read the article about preparations for the winter.
Instead of fresh, you can take frozen or dried mushrooms (dried ones will need 5-6 times less than fresh ones). Frozen mushrooms can be defrosted in any convenient way (for example, in the microwave in the appropriate mode - see the instructions for your technique) and drain the liquid. Or, if the amount of liquid in the recipe is not critical, use without defrosting. Dried mushrooms should be washed well, since they are not washed before drying, and then soaked in cold water for at least 2-3 hours.
Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .
Caloric content of the products possible in the composition of the dish
- Honeydew - 20 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
