Fried Slippery Jack Mushrooms Canned for Winter

Cooking method

1. Step 1:

   

   How do you make fried slippery jacks for winter in jars? Start with the main ingredient — the mushrooms. I didn't forage mine in the forest; I gathered them right in my own garden. I'm using slippery jacks, but any mushroom works: birch boletes, aspen boletes, honey mushrooms. Pay attention to where you forage. It's best to stay away from roadsides and head deeper into the woods. Sort through the mushrooms, remove any debris, and toss any wormy ones without a second thought.

2. Step 2:

   

   Wash the slippery jacks and clean them if needed. Some people say you should peel the sticky top skin off the caps; I don't bother. Cut large mushrooms into 2–3 pieces and leave the small ones whole.

3. Step 3:

   

   Cover the cut mushrooms with cold water.

4. Step 4:

   

   Salt the water and let the mushrooms sit for about 15 minutes. Any worm you may have missed should crawl out of the mushroom.

5. Step 5:

   

   Drain, cover with fresh water, and bring to a boil over low heat. Simmer the mushrooms over low heat for about 15 minutes, skimming off the foam as it forms.

6. Step 6:

   

   Then drain the water and tip the mushrooms into a sieve.

7. Step 7:

   

   Rinse well under cold running water.

8. Step 8:

   

   Heat the vegetable oil in a skillet. It can be any kind, from inexpensive sunflower to top-shelf olive, but it must be refined — only refined oils are suitable for frying. Add the mushrooms to the pan.

9. Step 9:

   

   Fry the mushrooms to the doneness you like. If you prefer them more deeply browned, that takes about 20–25 minutes. For a medium fry, 10–15 minutes is usually enough. If they need more seasoning, salt the mushrooms right at the end. While they fry, get the jars ready.

10. Step 10:

    

    Don't use large jars — 300 to 500 ml is the ideal size. Wash them well with baking soda, then sterilize them however you like. I put clean jars filled with water in the microwave for 10 minutes, then pour out the water. You can also sterilize them in the oven at 320°F (160°C) for the same amount of time, or just pour boiling water into the jar with a metal spoon inside, leave it 7–10 minutes, and pour the water out. Just boil the lids for 5 minutes.

11. Step 11:

    

    Pack the mushrooms into the jars, pressing them in tightly. Seal with lids. Store this preserve in the refrigerator or a cellar.

12. Step 12:

    

    Come winter, a jar of these mushrooms is worth its weight in gold. Enjoy!