Fried mushrooms for winter in jars

A uniquely delicious snack, juicy, bright, unforgettable! Fried mushrooms for the winter in cans, you will be happy to try not only in cold weather! Such mushrooms can be served with potatoes, boiled cereals and much more. They look very beautiful and appetizing on the festive table!

Pearl

Recipe author

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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

Step-by-step cooking

Cooking time: 1 h

Step 1:
How to fry mushrooms with onions and carrots for the winter? First of all, you need to collect mushrooms or buy them in a store or on the market. It is permissible to take mushrooms from freezing. According to the recipe, you can cook any mushrooms, I fried Polish mushrooms collected in the forest.
Step 2:
Wash the mushrooms thoroughly, remove the twigs, the remains of the earth, etc.. Cut the large ones into portions, and leave the small ones whole. Put the mushrooms in a saucepan, fill with water and put on the stove. Make the flame maximum.
Step 3:
At the moment of boiling, foam is formed. Remove it with a tablespoon, reduce the heat to moderate and cook for about 30-40 minutes.
Step 4:
At this time, prepare the vegetables. Peel the onion, carrot and garlic and rinse. Grate the carrots on a coarse grater or on a grater for Korean salads. Chop the onion into cubes or half rings, and chop the garlic finely (it is permissible to pass garlic cloves through the press).
Step 5:
Flip the mushrooms into a colander and rinse under running cold water.
Step 6:
In a frying pan with a thick bottom and high edges, heat the refined vegetable oil. Send the mushrooms, onions, carrots and garlic to fry. Add salt to taste, ground pepper, sugar, mix everything thoroughly, reduce the flame to moderate and cook until the vegetables are soft. I fried for about 20-30 minutes. Do not forget to stir occasionally so that nothing burns.
Step 7:
At the end, pour in the vinegar, mix again, leave on the stove for just a minute or two. Put the finished mushrooms in a food container and send them to the refrigerator at least overnight. Such mushrooms can be closed for the winter. To do this, wash the cans and lids thoroughly with soda, sterilize in any way convenient for you. Send the hot mushrooms from the frying pan to the jars.
Step 8:
Close the jars with lids, turn the top upside down and wrap up with a blanket. Leave in this way until completely cooled. Next, remove the workpiece to any sufficiently cool place for long-term storage. I usually store it in the refrigerator on the bottom shelf.

The recipe is universal. You can even cook champignons using it, only in this case it is not necessary to boil them beforehand.

Such a blank is in my refrigerator for quite a long time, up to a year or more. If you plan to store cans in the cellar, where the temperature may be slightly higher than in the refrigerator, then I recommend sterilizing full cans in a wide saucepan with water for about 20-30 minutes, only then close with sterile lids and send them under the blanket until they cool down.

Bon appetit!

So that summer supplies are guaranteed to please the whole cold season is waiting for you, read the basic rules, secrets and life hacks 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.

Use oil with a high smoking temperature for frying! 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.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.