Fried chanterelles

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   The most important thing is to prepare fresh chanterelles. You will learn all the subtleties of preparing preparations for the winter by reading an article on this topic. There is a link to it at the end of the recipe.

2. STEP 2

   

   Rinse the mushrooms well and let the water drain.

3. STEP 3

   

   Cut medium-sized mushrooms into pieces. Heat sunflower oil in a frying pan. Place the mushrooms in the oil and fry them for 15-20 minutes until the liquid has completely evaporated. Read how to choose a frying pan in a separate article at the end of the recipe.

4. STEP 4

   

   Add butter to the roast.

5. STEP 5

   

   Fry mushrooms with butter.

6. STEP 6

   

   Place the fried chanterelles in dry, clean jars to the very top and fill with the remaining oil. You will learn how to sterilize the jars by reading the article at the end of this recipe.

7. STEP 7

   

   If there is not enough oil, then melt more butter in a frying pan and pour boiling oil into the mushrooms - the oil will hiss and bubble. Let the workpiece cool.

8. STEP 8

   

   Cover the chanterelles fried for the winter with lids. Fried chanterelles should be stored in the refrigerator, taking into account the shelf life of the ghee. Fried chanterelles are often stored frozen. In this case, there is no need to add oil - just pack the fried chanterelles into molds or freezer bags and place them in the freezer.

Comments on the recipe

tatyanochka2022

27.12.2023

4.6

I made chanterelle preparations according to the recipe for fried chanterelles for the winter. It’s very convenient - you open the jar in winter and eat it with potatoes or stewed cabbage, you can also bake pies, the filling is wonderful! I peeled the mushrooms, rinsed them under running water, cut the large ones into pieces. Placed the prepared chanterelles in a frying pan with vegetable oil and held until the released liquid boiled away. After that, I added a little more vegetable oil (I did not add butter), salt and chopped onions, with it the mushrooms become aromatic and very appetizing. Since the chanterelles were already ready, I waited until the onion became transparent and removed the frying pan from the heat. I placed the mushrooms tightly in sterilized jars and rolled them up. The results turned out to be very tasty! And I made them quickly and easily. Thank you very much for the recipe!