Canned Honey Mushrooms with Carrots for Winter

Cooking method

1. Step 1:

   

   How do you make honey mushrooms with carrots for winter? Start by prepping the mushrooms. You can forage them yourself or buy them at the store. I usually put up mushrooms I've picked myself.

2. Step 2:

   

   Sort the mushrooms carefully and remove any forest debris — pine needles, bits of soil and grass. Trim the base of the stems. If your mushrooms are on the older side, it's best to cut away the soft stem entirely; if they're young with firm, thick stems, leave them as they are.

3. Step 3:

   

   Wash the mushrooms well and rinse them several times.

4. Step 4:

   

   Put the mushrooms in a pot, cover with cold water, and set it on the stove. Bring to a boil over high heat and skim off the white foam with a spoon. Lower the heat and simmer the mushrooms about 30 minutes.

5. Step 5:

   

   Meanwhile, prep everything else the recipe calls for.

6. Step 6:

   

   Peel and wash the carrots. Grate them on the coarse side of a box grater, or use a julienne slicer.

7. Step 7:

   

   Heat a neutral (odorless) vegetable oil in a deep, heavy-bottomed skillet. Add the carrots and cook, stirring constantly, until lightly browned.

8. Step 8:

   

   Drain the boiled mushrooms in a colander and rinse once more under running water.

9. Step 9:

   

   Add the mushrooms, salt, and sugar to the skillet, along with the tomato paste and bay leaves. Pour in a cup of water, stir well, and simmer everything together, covered, for 20–30 minutes over moderate heat. Lift the lid now and then and stir so nothing scorches.

10. Step 10:

    

    At the end, pour in the vinegar. Now's the time to add any favorite spices — I usually stick to ground allspice. If you like, add a couple of finely chopped garlic cloves. Let it go another five minutes. Taste for salt and adjust the salt and sugar as needed.

11. Step 11:

    

    Sterilize the jars and lids however you prefer. Pack the mushrooms tightly into each jar and press down with a spoon until the oil rises to the top. Seal the jars, turn them upside down, and wrap them in a warm blanket.

12. Step 12:

    

    Once fully cooled, move the jars to a cool, dark spot. I usually keep mine in the fridge.

13. Step 13:

    

    Honey mushrooms with carrots are wonderful on their own or served with potatoes.