Mushroom salad with vegetables for the winter

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Mushroom salad with vegetables for the winter

Ingredients

The amount of food is given for approximately 1 liter can
Fresh mushrooms (I have boletus) 600g
Bulb onions 2 large
Carrot 2 large
Tomatoes 3 medium
Bell pepper 2 medium
Vinegar essence less than a quarter teaspoon
Salt taste

Cooking method

  • Cut fresh mushrooms and boil for a short time in salted water. Throw in a colander, drain, then fry in vegetable oil. This year I didn't even boil the redheads, but just cut them and fried them right away. It turned out even tastier.
  • Grate the carrots, cut the onion into cubes. Fry both carrots and onions.
  • Combine fried mushrooms, carrots and onions. Transfer to a saucepan, in which the salad will be stewed, add tomatoes, bell pepper and salt. Simmer covered over low heat until all the liquid has evaporated. It took me about 40 minutes.
  • 5 minutes before the end of stewing, add vinegar essence to the salad and mix.
  • At the end of stewing, transfer the hot salad to pasteurized half-liter jars and roll up.

Note

I was treated to this salad by my friend, and since then it has taken root in our country! Tasty!

solmazalla
It's a pity, there were mushrooms this year, but I didn't think to make such a salad
Mushrooms, mushrooms, grow next year together and heap
Bookmark recipe.
fish

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