Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Mushrooms1 kgboiled
- Carrot170 g
- Onion100 g
- Garlic2 clovessmall
- Vegetable oil100 ml
- Saltor a little less, to taste
- Sugar1 tsp
- Ground black pepper0.5 tsp
- Vinegar6%, optional
Nutrition
per 100 g
- Calories
- 87 kcal
- Protein
- 2 g
- Fat
- 8 g
- Carbohydrates
- 3 g
Instructions
Sort the mushrooms, clean them from forest debris and rinse if necessary. Fresh, frozen or store-bought mushrooms are suitable for this preserve.
Wash the mushrooms thoroughly, remove any twigs, soil residues, etc. Cut large mushrooms into portions and leave small ones whole. Place the mushrooms in a pot, cover with water and put on the stove. Set the heat to maximum.
Bring the water to a boil, skim off the foam with a tablespoon, reduce the heat to moderate and cook the mushrooms for about 30–40 minutes until done.
Meanwhile, prepare the vegetables. Peel the onion, carrot and garlic and rinse them. Grate the carrot on a coarse grater or a Korean salad grater. Chop the onion into cubes or half-rings, and finely chop the garlic (you may press the garlic cloves through a garlic press).
Drain the mushrooms in a colander and rinse under cold running water.
Heat the refined vegetable oil in a pan with a thick bottom and high sides. Add the mushrooms, onion, carrot and garlic and fry. Add salt, ground black pepper and sugar, mix thoroughly, reduce the heat to moderate and cook for about 20–30 minutes until the vegetables are soft, stirring occasionally.
At the end, pour in the vinegar, stir and leave on the stove for a minute or two. For preserving for the winter, wash the jars and lids with baking soda and sterilize them, then fill them with the hot mushrooms and close immediately.
Close the jars with lids, turn them upside down and wrap in a blanket until completely cooled. Then keep the preserve in a cool place for long-term storage.
