Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Honey mushrooms1 kg
- Vegetable oil300 ml(refined)
- Salt1 tbsp
- Allspice0.5 tsp(ground)
Nutrition
per 100 g
- Calories
- 213 kcal
- Protein
- 2 g
- Fat
- 24 g
- Carbohydrates
- 1 g
Instructions
First, prepare the mushrooms — they can be bought at the store or brought from the forest.
Thoroughly rinse the honey mushrooms, removing forest debris: leaves, pine needles, and bits of soil. Then sort the harvest. Trim thin, soft stems. Leave mushrooms with thick, firm stems and sturdy caps whole.
Transfer the mushrooms to a pot, cover with cold water, and place on the stove. Bring to a boil over high heat and skim off all foam. Then reduce the heat to medium and cook the honey mushrooms for about 30-40 minutes.
Drain the cooked mushrooms in a colander and rinse thoroughly under running water. Let them drain, or better, place them on a paper towel for 5 minutes.
In a skillet with a thick bottom and high sides, heat the refined vegetable oil well. Add the honey mushrooms and fry over high heat for about 2-3 minutes, stirring constantly.
Season the honey mushrooms with salt and allspice to taste. I recommend using coarsely ground allspice. Reduce the heat to medium and continue cooking the mushrooms, stirring occasionally to prevent burning. Fry until all excess moisture evaporates and the honey mushrooms are lightly browned, about 20-25 minutes.
Sterilize the jars and lids using any convenient method. Pack the hot honey mushrooms tightly into the jars, pressing down lightly so no air bubbles remain inside.
Pour the hot oil from the skillet over the top; it should cover the honey mushrooms by about 1.5 cm above their level. Seal the jars tightly with lids, turn upside down, and wrap in a warm blanket. Leave the preserve to cool completely at room temperature for about 24 hours.
After cooling, store the jars for up to 6 months in a dark, dry, cool place, away from drafts and direct sunlight: a cellar, pantry, basement, or refrigerator. Store opened jars only in the refrigerator for 2-3 days.
Arrange the mushrooms on a plate, drizzle with oil from the jar, and serve with mashed potatoes or buckwheat kasha. Enjoy!
