Winter salads with mushrooms
Description
A preservation recipe without unnecessary complexity. If you don't know how to make winter salads with mushrooms, be sure to keep this option in mind. A minimum of ingredients creates an excellent ensemble, thanks to which you get a very tasty preserve. The preserve is ready for winter storage.
Instructions
- 1
Step 1
1. Here is a detailed recipe for how to make winter salads with mushrooms and vegetables. First, wash the mushrooms thoroughly. Then cut them in half or into three pieces, depending on the size of the mushrooms. Pour water into a pot and bring it to a boil. Add salt and add the mushrooms. After it comes to a boil, add literally 2–3 drops of vinegar and simmer over medium heat for 3–4 minutes. Then drain the water, rinse the mushrooms well under running water, and cut them into small pieces.
- 2
Step 2
2. Peel the onion and carrot. Slice the onion into thin half-rings or dice, and grate the carrot on a medium or coarse grater.
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Step 3
3. Pour oil into a saucepan or sauté pan and heat it well. Then carefully add the vegetables to the oil and cook over low heat, stirring occasionally, until tender.
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Step 4
4. When the onion and carrot have softened, add the mushrooms and tomato sauce to the sauté pan (you can use tomato paste pre-diluted with water). Season with salt and pepper to taste; add a bay leaf and other spices if desired. Let simmer for another 5–7 minutes.
- 5
Step 5
5. In advance, prepare the jars and lids — sterilize them and dry them so there is no moisture. Carefully pack the salad into the jars and seal. Pour water into a saucepan and sterilize the jars for 20–25 minutes. Then turn them upside down and let them cool that way. Winter mushroom salads prepared at home like this keep very well in cool, dark places.