Fried boletus for the winter

We clean the aspen mushrooms from debris and rinse well under a stream of cool running water.

Then we cut the mushroom caps into several pieces, and the legs into small rings. If the legs are thick, you can cut them in half lengthwise.

Put the prepared mushrooms in a preheated dry frying pan and fry them under a closed lid until the liquid evaporates. Then add vegetable and butter to the pan, mix and fry the mushrooms for 20-25 minutes, add salt at the end of cooking, mix well and remove from heat.

We wash the jars for mushrooms with baking soda, rinse well with running water and put them in the oven with the neck down, sterilize the jars at 110-120 degrees for 5-7 minutes. Then we put the hot mushrooms in sterilized jars and fill them with the oil in which they were fried. The oil should completely cover the mushrooms. If there is not enough oil, it is necessary to calcine an additional portion in a pan for 5-7 minutes, then add to the seaming. Tightly tighten the jars with boiled lids and leave to cool completely at room temperature. Then we remove the jars of mushrooms for storage in a dark, cool place.