You can easily preserve your mushroom harvest for later. Make them into crispy cracklings in butter
This year we didn't even hope to see the gifts of the forest at all. The season came late, but the forests are now full of beautifully grown pieces. If you've already eaten fried food, try the delicious mushroom cracklings in butter.
The rich harvest of forest gifts tempts us not only to prepare delicious mushroom dishes, but also to preserve them for later. Mushroom cracklings are a great way to ensure a delicacy that you can just reach into the fridge and enjoy.
How to prepare mushroom cracklings in butter
For one batch of mushroom cracklings in clarified butter, you will need 250 g of butter, 300 g of fresh wild mushrooms, parsley and salt.
- The butter needs to be rendered first – melt it in a heavy-bottomed saucepan over low heat. Skim off any foam that forms on the surface and after another 5-10 minutes of heating without foam, set aside and let cool.
- Clean the mushrooms and cut them into slices about 1 cm thick.
- Fry the mushrooms in some of the clarified butter (this will prevent them from burning) until they start to get crispy. This usually takes about 15 minutes.
- Stir the sautéed mushrooms into the remaining clarified butter, add finely chopped fresh parsley and leave to cool and harden in the refrigerator.
Whether you are canning, drying or freezing, it is good to have a small supply for the off-season. Vote in the following poll and find out how other readers preserve mushrooms. Maybe it will inspire you to try new methods. Bon appetit.
