There are a lot of recipes for harvesting chanterelles, however, mushrooms prepared according to this recipe retain their natural taste and can be stored for a long time. The advantage of such a harvest is that the mushrooms are cooked quickly and retain valuable substances.
It is necessary
- –Fresh chanterelles (1-2 kg);
- –Salt to taste;
- - vegetable oil for frying;
- - culinary pork fat (350 g);
- - dill greens to taste.
Instructions
Step 1
Mushrooms should be pretreated. To do this, take each mushroom, rinse thoroughly on all sides with cool water. Remove any remaining sand and other dirt. Clean the plate under the cap with a brush. Put the mushrooms in water for a while and then rinse 2-3 times. Chanterelles have a dense structure, so after soaking, the appearance of the mushroom will be preserved.
Step 2
Chop the mushrooms into pieces, place in the pan without adding water, and fry for 20-40 minutes. Wait for the juice from the mushrooms to evaporate, and then add the oil. Fry the mushrooms again, seasoning well. Salt is needed to keep the mushrooms longer.
Step 3
At the end of cooking, do not forget to add the herbs and mix the resulting mushroom mixture thoroughly. Jars and lids for the blank should be sterilized in advance. As a result, the jars must be dry and sterile.
Step 4
We carefully put mushrooms in each jar, tamping them with a wooden spatula. Top the mushrooms must be poured with oil that remains after frying. Next, take the cooking oil and heat it in a pan to a liquid state.
Step 5
Pour a small layer of fat into the jars and roll up with sterilized lids. Place the jars on the floor and cover with a blanket until they cool completely. The jars are placed with the lid facing up so that the fat does not leak out.
