How much to mushrooms?
Mushrooms are fried and served for festive ortraditional table, as well as harvested for future use. In winter, it seems particularly tasty roast of fresh mushrooms or a snack in the form of caviar. For storage, choose the freshest, strongest and youngest specimens.
How and how many fry mushrooms? It depends on the dish you need to cook. But there is the most important rule: do not use old, wormy or unfamiliar species, as they can be poisoned, and the consequences can be severe, up to a lethal outcome.
You can fry mushrooms, white, russula,chanterelles, podberezoviki, boletus, oily, mosses, red. Large mushrooms are cut, and small ones are used entirely. To prepare for future use, you need to prepare containers. It is best to store fried mushrooms (always in the refrigerator!) Glass cans are suitable for 0.5 liters. They are washed (on a clean can the water will drain smooth, not interrupted by drops, film), calcined in an oven at a temperature of 95-105 ° C and kept in the oven dry and hot before use. How much should fry mushrooms for harvesting for future use?
Do this. In a skillet with a thick bottom, a little oil is heated, only to prevent the mushrooms from sticking to it. Use cow ghee (no other fats will do!). After the mushrooms in the frying pan give juice, they are salted to taste. As the juice evaporates, add oil. After the evaporation of the entire liquid, the fungi remain only in the oil and begin to redden. It's time to answer the question: how many fry mushrooms? When all are browned, the frying pan is removed from the fire, and the mushrooms are laid out on the banks in layers, rammed with a spoon, so that oil appears over each layer. A mandatory condition - the liquid in the fried mushrooms should not remain. When the pot is filled, and the mushrooms are completely covered with oil, it is clogged, turned upside down and allowed to cool. After the oil has solidified, the mushrooms are cleaned in the refrigerator.
To prepare fast meals, differentmushrooms. How many fry mushrooms, for example, champignons? They are in fried form superior to all other species. As dried white have no equal, so mushrooms are considered the most valuable in the fried form. They have a delicate taste and aroma. For frying, young mushrooms are selected with plates of soft pink color. For 500 g of mushrooms you need 2 tablespoons of cowshed cow's butter, salt and pepper. Hats (peeled mushrooms), sprinkle with salt and ground pepper, spread in one row in a pan with a thick bottom, in which the oil is already heated. Fry for 20 minutes, spread on a dish and pour oil, which fried mushrooms.
How much fry mushrooms for caviar? First they are sorted and cleaned. Fresh mushrooms (chanterelles, boletus, boletus, mushrooms, marmalade and moss) are boiled in salted water for 20 minutes. If dried mushrooms are used for cooking caviar, they are boiled for an hour and a half. To digest it is impossible. Water is drained, the mushrooms are dried, cut in a wooden trough (it is better not to twist the meat grinder so that they do not lose flavor and do not worsen their taste). Spread into a frying pan with preheated vegetable oil and fry until the liquid evaporates and browned mushrooms. Add separately fried onions, mix and spread into prepared cans for storage in the refrigerator.
How much to cook white mushrooms? It is enough minutes 25-30. After returning from the forest, fresh young strong boletuses are immediately picked, cleaned with a brush and cut (hats separately, legs separately), it is not necessary to cut finely. Sprinkle with ground pepper and salt, floured with flour. Spread in a saucepan with a heavy bottom, in which the preheated hot butter is melted. First fry one leg for about 5 minutes, then add the hats to them and fry until done. Serve with greenery.