Description
I this stock and make for more than 30 years, and my grandmother always did. Didn't think I needed a recipe to put on the kitchen-boy seemed to cook, especially in Siberia, where the sea of mushrooms and they know a lot about. But it turned out here and there. Buy again the mushrooms, asking me: "You will freeze?" "No, I white namorozil, and these will fry in jars for the winter". "What's that?" Well, I start again to tell. So I decided to post this recipe. The younger generation might have forgotten, like the restructuring to survive helped potatoes, country procurement and mushrooms, and the mushrooms almost industrial scale, prepared in different ways. Most often, if I fried it in three pans, and the free burner boiling one after the other banks. Now days too hard, so the recipe will come in handy. Mushrooms a lot now, very good, already cold, so no worms. Collect, prepare, but in winter, open the jar and whiff of summer. You can rasarit potatoes, pasta, any cereal, and just egg. Bon appetit!
Ingredients
-
Mushrooms
-
Fat
250 g
-
Salt
Cooking
Banks take 0.3-0.5 l, is necessary, because if discovered, the mushrooms it is better to eat. Banks sterilize them as usual and leave to dry. Specially made photos of what was seen, looks like a fat (turns out, doesn't know all about it). It is sold in those departments where margarine and butter. When roasting it smells so good. I bought three a handful of mushrooms - boletus, mainly large-medium, and some was small. Only about 18 or 19 pieces. Was in the market and barns (we call them so, but somewhere svinushek or Tweety, they are yellow-brown, the bottom plate, the legs are short), but it is conditionally edible mushrooms, they should be first boiled in two waters, did not take, even though they are also very good. Honey agaric, and chanterelles have been no, sorry, missed this one.
Distracted by the public Affairs and not photographed the whole mushrooms. Washed, cleaned, lightly squeeze the cap (the brown from the bottom they are also porous, absorb water when washed), cut the legs to 1 cm and hats krupnovata pieces because will mariwasa and reduced. Seen in the photo, as the pan is already boiling. The pan is better to use deep, and the top cover with a mesh of splashes. Fat took me almost the whole pack. Fat is not spare, it is necessary that the mushrooms are directly bathed in it. I first of the fat put, then the liquid bodypanels added yet. Gas is almost immediately take to low and simmer for about 1.5 hours, stirring constantly. See for yourself the time, it depends on the size of pan and quantity of mushrooms. The mushrooms should be soft, not dry and wrinkled. Keep in mind that mushrooms and chanterelles are smaller and thinner, fry them need less over time. Can add salt in stages, trying out the taste.
Hot lay in banks just above the shoulders with sterile dry spoon, tamping with a sterile plug (this is so extra air was left in the Bank). The fat from the pan should be poured into the filled cans so that it was approximately 0.5-0.8 cm above the mushrooms (when hardens, it is impossible that mushrooms from under the fat protrude). Fat closes the access of air to the mushrooms. I first with a spoon pour some of it and leave, will settle, will be absorbed, add more. If a pan of grease after the layout is short, add one from the package, melt advanced. It is necessary to cover with a napkin and leave to cool, when the fat will be white, as a rule, it is the next day. The photo shows what had to happen. Lids must be boiled, wipe dry with a clean towel, screw (can be plastic to wear) and put in the fridge to the far wall. Checked if everything is made pure, never moldy or missing.
I had even a little to eat. Morning mushrooms razdarili egg. Very tasty!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.