Slippery Jack Mushroom Spread for the Winter

Cooking method

1. Step 1:

   

   Gather the ingredients for the mushroom spread. Slippery jacks need to be processed within a few hours of picking so they don't spoil.

2. Step 2:

   

   Wash the mushrooms, cut away any rotten spots on the caps and stems, discard any wormy or large dried-out ones, and peel the slimy film off the caps. You can use both the caps and the stems for the spread.

3. Step 3:

   

   To take the slight bitterness out of the mushrooms, boil them in salted water for 20 minutes from the moment it comes to a boil. This also drives out any insects still hiding inside. Drain the mushrooms in a colander, let all the water run off, and let them cool a little.

4. Step 4:

   

   To make the spread especially tasty and aromatic, you can bring in other ingredients too — vegetables like tomatoes, bell peppers, carrots, onions, and garlic. Some cooks add sour cream, walnuts, or soy sauce. My favorite is mushroom spread with carrots and onions; those vegetables pair beautifully with mushrooms. Wash, peel, and grate the carrots.

5. Step 5:

   

   Peel the onions and chop them finely.

6. Step 6:

   

   Grind the mushrooms in a meat grinder, food processor, or blender to a spreadable, relish-like consistency.

7. Step 7:

   

   Pour the vegetable oil into a heavy-bottomed skillet or a Dutch oven and heat it up. Sauté the onions and carrots in the hot oil until lightly golden.

8. Step 8:

   

   Add the ground mushrooms to the pan with the sautéed vegetables. Add a little more oil if needed — the mushrooms and vegetables should braise, not fry. Season with salt and ground black pepper. Add minced garlic if you like. Turn the heat to low and cook the spread, stirring constantly, for 30 minutes.

9. Step 9:

   

   Then spoon the spread into clean, sterilized jars. Set the jars in a pot of water so the water reaches the shoulders of the jars, and cover them with lids. Lay a cloth on the bottom of the pot so the jars don't crack against it. Process the jars of mushroom spread for about half an hour. Pour a tablespoon of vegetable oil into each jar, then seal them with the lids.

10. Step 10:

    

    Let the jars cool to room temperature and store them in a cool place. Or serve it right away as a spread on bread. In winter, you can use this spread in soups, hot dishes, and savory hand pies. Enjoy!