Recipes of preparation of chanterelles a large number, however the mushrooms prepared according to this recipe keep natural taste and can long be stored. Advantage of such preparation is that mushrooms are prepared quickly and keep valuable substances.
It is required to you
- – fresh chanterelle mushrooms (1-2 kg);
- – salt to taste;
- – vegetable oil for frying;
- – cooking pork fat (350 g);
- – fennel greens to taste.
Instruction
1. Previously it is necessary to process mushrooms. For this purpose take each mushroom, carefully wash with cool water from all directions. Remove residues of sand and other pollution. Clean a plate under a hat a brush. Put mushrooms in water for some time, and then wash out 2-3 times. Chanterelles have a fine texture therefore after soaking the appearance of a mushroom will be conserved.
2. Crush mushrooms on pieces, put in a frying pan, without adding water, and fry within 20-40 minutes. Wait when the juice emitted from mushrooms is evaporated, and then add oil. Fry thoroughly mushrooms once again, having strong salted. Salt is necessary in order that mushrooms remained more.
3. At the end of preparation don't forget to add greens and to carefully mix the turned-out mushroom mix. Banks and covers for preparation should be sterilized in advance. As a result banks have to be dry and sterile.
4. In each can accurately we put mushrooms, stamping a wooden scapula. From above mushrooms need to be filled in with oil which remained after frying. Further take cooking fat and warm up in a frying pan to liquid state.
5. Pour a small layer of fat in banks and roll up the sterilized covers. You will expose banks on a floor and cover with a blanket before full cooling. Cups are put by a cover up that fat didn't flow.