Honey Mushrooms for Winter
Description
Homemade preserves keep for a long time. A friend suggested this recipe for preparing milk-cap mushrooms for winter, and you know what—it's now my favorite simple winter milk-cap recipe! So for everyone who, like me, doesn't care much for pickled mushrooms but absolutely loves fried ones, this inexpensive and easy way to extend the pleasure and enjoy mushrooms in winter that taste as if they'd just been picked will be a hit. In short, I recommend it—give it a try. Serve at the table or store in the pantry.
Instructions
- 1
Step 1
1. Thoroughly wash and clean the mushrooms, and let them soak for two days. Change the water every day! Then boil the mushrooms in clean salted water until they sink to the bottom, and drain in a colander.
- 2
Step 2
2. Peel the onion, slice into half-rings, and sauté in vegetable oil until translucent together with the carrots.
- 3
Step 3
3. Now add the mushrooms and tomato paste. Sauté until cooked through.
- 4
Step 4
4. Pack into the jars as tightly as possible, pour in the oil from the pan (there should be plenty of it), and add 1–2 tsp. vinegar, salt, pepper, and seasonings right at the top of each jar. Seal as usual.
- 5
Step 5
5. Leave for the winter in a cool place, and then enjoy!