Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Slippery Jack mushrooms1 kg
- vegetable oil100 ml
- saltto taste
Nutrition
per 100 g
- Calories
- 100 kcal
- Protein
- 3 g
- Fat
- 9 g
- Carbohydrates
- 1 g
Instructions
Sort through the mushrooms, removing debris and wormy specimens.
Wash the Slippery Jack mushrooms and clean them if necessary. Cut large mushrooms into 2–3 pieces, leave small ones whole.
Cover the sliced mushrooms with cold water.
Salt the water and leave the mushrooms for about 15 minutes.
Drain the water, add fresh water, and bring to a boil over low heat. Cook the mushrooms for about 15 minutes, skimming off the foam, until tender.
Then drain the water and transfer the mushrooms to a sieve.
Rinse the mushrooms well under cold running water.
Heat refined vegetable oil in a skillet and add the mushrooms.
Fry the mushrooms, stirring, for 10–15 minutes for medium doneness or 20–25 minutes for more well-done, until cooked through. Season with salt to taste at the very end. While the mushrooms are frying, prepare the jars.
Take 300–500 ml jars, wash them with baking soda, and sterilize by any convenient method. Boil the lids for 5 minutes.
Pack the mushrooms into the jars, pressing down firmly. Close or seal with lids.
Serve the mushrooms. Enjoy!
