Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Honey mushrooms1 kg
- Carrot3 pcs(large)
- Vegetable oil100 ml
- Salt(to taste)
- Sugar2 tbsp
- Tomato paste100 g
- Vinegar50 ml(6%)
- Bay leaf2 pcs
- Ground black pepperto taste
Nutrition
per 100 g
- Calories
- 85 kcal
- Protein
- 2 g
- Fat
- 7 g
- Carbohydrates
- 5 g
Instructions
How to make honey mushrooms with carrot for winter? First of all, prepare the honey mushrooms. You can pick them yourself in the forest or buy them at the store. I usually preserve mushrooms I have gathered myself.
So, carefully sort through the honey mushrooms, removing all forest debris, pine needles, and remnants of soil and grass. Trim the stem bases. If you have more mature honey mushrooms, it is better to remove the loose stem completely. If you have young mushrooms with a firm, thick stem, leave them as they are.
Wash the mushrooms thoroughly and rinse them several times.
Place the mushrooms in a pot, cover with cold water, and set on the stove. Bring to a boil over high heat. Skim off the white foam that forms with a spoon. Reduce the heat and cook the honey mushrooms for about 30 minutes.
Meanwhile, prepare everything else needed for the recipe.
Peel the carrot and wash it. Grate the carrot on a coarse grater or on a vegetable slicer for Korean salads.
Heat odorless vegetable oil in a skillet with a thick bottom and high sides. Add the carrot and fry it. Stirring constantly, cook until lightly browned.
Drain the cooked mushrooms in a colander and rinse them once more under running water.
Add the honey mushrooms, salt, and sugar to the skillet. Also add the tomato paste and bay leaf to the mushrooms. Pour in a cup of water, mix everything well, and stew everything together for 20-30 minutes over moderate heat, covered. Periodically open the lid and stir the mushrooms so nothing burns.
At the end of cooking, pour in the vinegar. At this stage, you can add your favorite spices. I usually use only ground allspice. If desired, you can add a couple of finely chopped garlic cloves. Leave on the stove for another five minutes. Taste the mushrooms for salt. If necessary, add salt and sugar to taste.
Sterilize the jars and lids using any method convenient for you. Pack the cooked honey mushrooms tightly into each jar, pressing down with a spoon so that vegetable oil appears on top. Close the jars with the lids. Turn the jars upside down and wrap them in a warm blanket.
After cooling completely, store the preserve in a cool, dark place. I usually store it in the refrigerator.
Honey mushrooms with carrot are very tasty on their own or as an addition to potatoes.
