Fried boletus for the winter

Maslata - quite tasty mushrooms that are collected in large quantities by mushroom pickers. Often there are so many of them that it is advisable to prepare them for future use. Maslata can be salted, pickled, canned already fried. The last option is very convenient: the result is not a cold appetizer, but a full dish that is sufficient to heat or fry with potatoes. Fried bolettes for the winter can be stored in containers or cans - depending on where you intend to store them. Containers and bags are suitable for storing mushrooms in the freezer; billets are kept in a refrigerator or in a cool room.

Cooking Features

Harvesting oil for the winter is not a task for the lazy. Before you start cooking, it will not hurt to study the recommendations of experienced mushroom pickers and cooks, otherwise the result may not justify the effort.

Any mushrooms are not recommended to be collected near highways, industrial enterprises, in other environmentally unfavorable areas, as they absorb toxins like a sponge, and neither soaking nor cooking does not allow to get rid of poisons completely. Large old mushrooms experienced mushroom pickers do not cut for a similar reason.
Maslats spoil quickly, and even if you are tired of a quiet hunt, they should be cleaned and prepared for the winter, preferably on the same day.
Maslats are covered with an oily sticky film, which is why they got their name. As a result, they are covered with forest litter and are very difficult to clean. The legs should be scraped with a knife or even cut off, the top foil should be completely removed from the caps, prying it from the tip with a knife. Make it a little easier if you pre-soak the mushrooms in a large amount of cool water.
If you do not protect your hands with gloves while processing the oil, the skin will turn dark and you will not be able to wash your hands the first time.
Before frying boil it is necessary to boil. Before that, the mushrooms are cut into pieces about the size of a small butter dish. Boil these mushrooms in salted water, it is also desirable to slightly acidify. A tablespoon of salt and 1 g of citric acid are taken per liter of water, 1, 5-2 liters of this solution will be required for 1 kg of mushrooms. The recommended cooking time is 15-20 minutes. Some cook in two sets of 7-10 minutes, replacing the used water to clean.
After cooking the boil, it is advisable to rinse and allow them to dry. Then, when fried, they will have a more pleasant texture.
It is possible to fry boletus for winter in vegetable or butter, as well as in their mixture. In butter, they are tastier, mushrooms fried in vegetable oil are better preserved. It is important that the oil was high quality and fresh, otherwise the canned food will be irreparably damaged. Of unrefined vegetable oils, it is allowed to use only olive oil, other oils are suitable only for refined ones, otherwise harmful carcinogens are formed during preparation.
Fold out boiled broths intended for long-term storage, it is necessary only on previously sterilized jars. If you plan to store them in the refrigerator, you can use plastic covers. For storage in a cool room snack better to close the metal lids, ensuring tightness. Lids must be boiled before use.

It is advisable to store fried boils for a maximum of 6 months. After opening the can, mushrooms should be eaten in 2 days.

Fried with onion boletus for the winter

Composition (1 l):

boletus - 2 kg;
citric acid - 4 g;
salt - 80 g;
onions - 0, 2 kg;
black ground pepper - 5 g;
fresh dill - 50 g;
vegetable oil - as required;
butter - 100 g.

Method of preparation:

Clean, rinse oil in several waters, cut into slices.
Boil for 15 minutes in water with salt and citric acid.
Rinse, drain in a colander, let drain.
Heat oil in a deep frying pan, put mushrooms in it and fry them for 20 minutes over medium heat without a lid.
Pepper, add the onion, chopped into small cubes, mix. Fry another 5 minutes.
Oil cut into thin plates. Knife chop the dill.
Add dill to the mushrooms, mix. Spread the plate of butter on top. Cover the pan with a lid, reduce heat. Then mushrooms with butter 5 minutes, remove from heat.
Allow the oil to cool in a frying pan under the lid, place it in clean containers or special tight bags designed to freeze food. Close tightly and store in freezer.

Cooked according to this recipe can be stored in the main chamber of the refrigerator in jars. For this, banks are sterilized, filled with still hot mushrooms, filled with oil in which they languished, covered with boiled plastic lids. Then the oils are allowed to cool at room temperature and only then they are hidden in the refrigerator.

Fried pickled marinated jars

Composition (1 l):

boletus - 2 kg;
water - 0, 5 l;
table vinegar (9 percent) - 80 ml;
salt - to taste;
black pepper peas - 5 pcs .;
bay leaf - 1 pc .;
refined vegetable oil - as needed.

Method of preparation:

Prepared butter (cleaned, washed and cut) boil until ready, wash and dry.
Heat oil in a saucepan, put mushrooms in it, fry without a lid until cooked. They will be considered ready when the moisture evaporates from the pan.
Spread the mushrooms in pre-sterilized jars in advance, pour hot oil from a saucepan.
Boil water, dissolve salt in it, add vinegar and spices, boil for 2-3 minutes.
Fill the mushrooms with hot marinade.
Roll up, flip the jars. Cover with a blanket - cooling down in a steam bath, mushrooms are subject to additional preservation.

It is possible to store fried boilers prepared according to this recipe for the winter in any cool room, even in an unheated storeroom, basement.

Fried boletus for winter with onions and garlic

Composition (1 l):

boletus - 2 kg;
garlic - 10 cloves;
onions - 0, 2 kg;
salt, pepper mixture - to taste;
vegetable oil - as required.

Method of preparation:

Boil peeled butter until ready, cool and cut.
Fry the mushrooms for 20 minutes in vegetable oil, without covering the pan with a lid.
Add salt, spices, finely chopped onion and garlic. Cook another 10 minutes.
Spread over the prepared jars, cover with oil from the pan. It should cover the mushrooms at least a centimeter layer. If the oil is not enough, heat up an additional portion and add it hot to the jars.
Roll up the cans. Leave to cool.

It is recommended to store them prepared according to this recipe in the refrigerator or in a cool room (cellar, basement).

Fried boletus for the winter to prepare is not much more difficult than salted or pickled, but the result is a completely ready-to-eat dish that can be served separately or with potatoes, added to salads.