How to preserve chanterelles for the winter in butter: a forgotten recipe

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Before vinegar began to be actively used in home kitchens, oil, butter (fat) and salt were used as all available preservatives.

As for mushrooms, they were dried, salted and, of course, fried, pouring on long storage with melted butter or pork fat.

Details

Let's recall this forgotten old recipe.

For preparation you need:

• chandlers 2.5 kg;
• butter 0.5 kg;
• salt, pepper to taste.

< p>How to cook

It should be said separately about the processing of mushrooms. They are cleaned of sand, leaves and other debris. To wash away all the sand, chanterelles are briefly placed in a weak salt solution.

Then large mushrooms should be cut and placed in a pan.

In order not to mess with boiling, clean mushrooms in a pan are poured with water and wait for it to boil completely.

Then put 250 g of butter in the mushrooms, but only after the water has completely evaporated, and cook on low heat under the lid for 30 minutes.

At the end, add salt and spices. To taste, you can fry mushrooms together with onions.

The rest of the butter should be melted separately, put the mushrooms in jars and pour the remaining ghee.

The jars are rolled up or closed with plastic lids.< /p>

The preparation is stored without sterilization only in the refrigerator.