Both pickled and pickled mushrooms are wonderful - each species in its own way. You can prepare mushrooms for the winter even by simply frying them. Connoisseurs believe that only such a preparation is able to preserve the true taste of forest gifts. Even at a time when they are just warming up in a pan, there is a feeling that the mushrooms were picked quite recently - their aroma is so bright.
You can take whatever mushrooms you want for frying, they do not have to be of the same type, even a mixture will do. You will need 400 g of butter per kilogram of mushrooms - butter or vegetable oil, if you have animal fat, you can use it. Also prepare the salt - 2-3 tablespoons.
Soak the mushrooms in salted water for one and a half to two hours. The more water the better. Then the liquid is drained along with the soaked blades of grass and foliage. Each of the mushrooms must be well rinsed and cleaned. Then they are put into a saucepan, filled with clean water and brought to a boil. The fire must be reduced and cooked like this for about a quarter of an hour.
If boiling porcini mushrooms, add citric acid - 3 g per 1 liter of water. This will prevent them from changing color.
Rinse the mushrooms again so that nothing is left in them. Drain the water, dry the mushrooms a little, cut into pieces. Place them in a large skillet, turn on medium heat and, with constant stirring, evaporate the remaining liquid. Then the oil is poured and the contents of the pan are fried in it until tender. Try the sautéed mushrooms, add salt to taste if necessary.
Sterilize jars and jars. Mushrooms should be placed in them so that there is little space left on top for pouring oil. Its layer should be 10-15 mm. You can use the oil left in the pan, or boil a new portion in it. When poured with animal fat, its layer must be salted.
Roll up the jars with lids and sterilize in boiling water for an hour. Wrap in a blanket hot for two days. Store mushrooms in a cool place.
