Description
Delicious and fragrant salad of saffron milk caps, which can be tasted right away or save for the winter. Is easy and preserves the taste of freshly prepared dishes, even in winter. The cooking time specified does not include the preparation of mushrooms.
Ingredients
-
Mushrooms
2 кг
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Tomato paste
150 г
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Vegetable oil
150 мл
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Onion
300 г
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Carrots
300 г
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Black pepper
8 шт
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Bay leaf
3 шт
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Water
150 мл
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Salt
по вкусу
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Sugar
по вкусу
Cooking
Mushrooms to touch and wash.
Boil them in salted water for 40 minutes.
Rinse the boiled mushrooms and return them to the pot.
Add diluted in water tomato paste...
... vegetable oil, pepper, Bay leaf...
... roughly chopped onions...
... grated on a coarse grater carrots...
... salt, sugar to taste. Gently mix everything.
Put on a small heat until liquid. Then the fire can be increased, bring to boil again reduce the heat and cook over low heat for 1 hour, stirring occasionally. Hot spread out on the sterilized banks. Roll up (as in the recipe, I have never rolled, use a screw cap). Wrap until cool.
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