Mushrooms in a Multicooker for Winter
Description
Perfect for winter pantry stocks. As it turns out, modern appliances can do a lot, so preparing mushrooms in a slow cooker for winter at home is the simplest task for us. The marinating principle is no different from the traditional method, but cooking mushrooms in a slow cooker is much more convenient—you can even sterilize jars in it. So if you bought such an appliance and decided to do some preserving, I’ll gladly tell you how to make mushrooms in a slow cooker for winter. Try this simple recipe; I hope you like it. 1) First, sterilize the jars and lids: place them in the steam cooking container and run the “Boil/Steam” mode for half an hour. 2) While the jars are sterilizing, clean the mushrooms of dirt and rinse them thoroughly under running water. 3) The jars are ready, so set them aside for now. Put the chanterelles in the slow cooker bowl, cover them with water so the liquid is level with the mushrooms. Turn on “Soup” mode and cook the mushrooms for 10 minutes after it comes to a boil. Then drain the chanterelles in a colander, rinse them again, and return them to the bowl. 4) Now pour one glass of water and one glass of vinegar into the bowl with the mushrooms, add all the spices and salt, and mix the ingredients. Select “Stew/Simmer” mode and set the time to 1 hour. 5) When the mode finishes, pack the mushrooms into sterile jars and cover them with the marinade; add one tablespoon of vegetable oil to each jar and seal with the lids. Leave the mushrooms at room temperature until completely cool, then move them to a cool, dark place for storage. Mushrooms prepared this way keep for at least a year, so enjoy them in good health. Bon appétit to everyone!