Ingredients for preparing a salad with mushrooms for the winter
- Mushrooms (with forest tastier, but mushrooms are also suitable) 1.5 kilograms
- Tomatoes 1 kilogram
- Bulgarian red pepper 1 kilogram
- Onion 500 grams
- Carrot 700 grams
- Sugar 150 grams (or slightly less)
- Salt 50 grams
- Vinegar 9% 100 milliliters
- Vegetable oil 300 milliliters
- Spices (garlic, bay leaf, allspice, hot pepper, etc.) to taste
- Main ingredients: Onion, Carrot, Pepper, Tomato, Mushrooms
Large pan, ladle, wooden spatula, colander, glass jars with lids, a kitchen knife, cutting board, dish towel, pan, medium pan, grater.
Cooking a salad with mushrooms for the winter:
Step 1: Prepare the mushrooms.
Mushrooms select young, intact and beautiful. Forest mushrooms are best suited for the preparation of the salad, but if you yourself are not a mushroom picker, and those mushrooms that are on the shelves of the market or the store do not seduce you at all, use champignons.
Sort the mushrooms you have selected, rinse, clean, if necessary, and cut into pieces of medium size and arbitrary shape.
Put the mushrooms in a medium-sized saucepan, cover with cold water and put on medium heat. Bring to a boil and cook after for 7-10 minutes. Throw the boiled mushrooms into a colander to drain excess water. Then transfer them to a dry preheated pan and, stirring occasionally, fry over medium heat until all the moisture has evaporated.
Step 2: Prepare the vegetables.
Peel the carrots, rinse thoroughly, dry and chop with a medium or large grater.
Peel the onions, rinse with cold water, cut into rings or feathers, as you prefer.
Rinse the tomatoes, cut the seals on the top, and cut the tomatoes themselves into medium-sized cubes.
Cut bell peppers into halves, remove the tail, cut the seed core and cut off the whitish partitions. Rinse the remaining pulp, dry and cut into slices of any size and shape, but not very large.
Step 3: Cooking the mushroom salad.
Pour vegetable oil into a large pot and heat over medium heat. Pour the slices of tomato into the hot oil and simmer them all the time, stirring until they give juice, i.e. approximately 3-5 minutes.
Following the tomatoes, put the carrots, bell peppers, onions and mushrooms in the pan at the very end. Pour sugar, but not all, but about 90-100 grams, better add more later than too much now, add salt and mix the vegetables. Simmer the salad over medium heat until it boils.
Once the salad has boiled, cover the pan with the lid, reduce heat and simmer for 40-60 minutes. Do not forget to periodically open the pan and mix the vegetables so that they do not burn.
A few minutes before the mushroom salad is ready, add spices to it that you yourself want. You can make the dish sharper, you can just add flavor. Try it, maybe you need some more sugar or salt. And at the very end, for 5 minutes until ready, pour vinegar into a pan with vegetables and mushrooms. Stir and remove the finished salad from the heat.
Step 4: Preserve the salad with mushrooms for the winter.
And immediately, while the mushroom salad is hot, put it in previously sterilized and heated glass jars. Immediately roll up the blanks or tightly close them with lids, wrap them with kitchen towels and set to cool in this form. After about a day, a salad with mushrooms can be unwrapped and rearranged in a cool dark place.
Step 5: Serve the mushroom salad.
Salad with mushrooms is a full lunch or dinner, as well as a delicious snack, which is always at hand. Cook, try and enjoy the process itself and great results.
Enjoy your meal!
- From this amount of salad ingredients with mushrooms it turns out on a full 7-8 cans of 500 milliliters each.
- If you are making blanks for the first time, it is better to sterilize the banks twice, first empty, and then with the blanks.
- Salads, in contrast to an assortment of vegetables, for example, it is better to roll them into small jars so that they immediately open and eat, rather than put them in the refrigerator for an indefinite period.