Button Mushrooms in Jars for Winter

Nutrition

Instructions

1. 1

   First, sort the button mushrooms. For this dish, use only good young mushrooms; ideally they should be small and roughly the same size. Rinse the mushrooms under running water, but do not overdo it, just rinse them briefly. Pat the moisture dry with paper towels. If necessary, scrape the stems and the surface of the caps with a knife. If the mushrooms are on the large side, you can cut them into halves or even quarters. Place the dried herbes de Provence, cloves, coriander seeds, allspice, and bay leaves in a large sauté pan. Peel the garlic cloves, pass them through a garlic press, and add them to the pan as well. Add the sugar and salt, pour in the vegetable oil and vinegar. Rinse and dry the dill, then finely chop it and add it to the rest of the ingredients. Put the sauté pan on low heat and bring its contents to a boil. While doing so, do not forget to stir the mixture. When the contents of the pan boil, add the button mushrooms. Cook them for 1–2 minutes, stirring. Reduce the heat to the very lowest setting, cover the pan with a lid, and cook the mushrooms for 7–8 minutes. When the specified time has passed, turn off the heat and leave the mushrooms in the pan under the lid for half an hour. During this time, prepare small jars. Sterilize them in any convenient way, for example, in the oven or microwave. Do not forget about the lids as well. When the time is up, place the button mushrooms into the prepared jars, close them airtight with lids, and leave them to cool completely at room temperature. After that, put the mushrooms in their permanent cold storage place. Everything is ready!