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Mushroom and Vegetable Spread

An unusual recipe for a bright dish with a real taste of autumn! My husband has always loved vegetable spreads. This year the woods around our country place gave us an unusually big mushroom haul, so I decided to play with the classic mushroom spread a little — I cut up some vegetables and folded them in. It came out hearty and really delicious.

NashaDashaAuthor avatar
Recipe author
Mushroom caviar with vegetables
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 20 % 2 g
Fats 40 % 4 g
Carbohydrates 40 % 4 g
60 kcal
GI: 100 / 0 / 0
  • First, peel and cut the carrots — I usually slice them into rounds, which looks prettier. Heat half of the oil and lightly sauté the carrots for about 5 minutes, stirring constantly.
  • Add the peeled, diced zucchini to the carrots. If the zucchini is older, scoop out the seeds too. Stir in the chopped bell pepper. Mix everything and cook for about 7 minutes.
  • Meanwhile, blanch the tomatoes in boiling water, peel off the skins, dice them, and add them to the rest of the vegetables. Cook another 5 minutes. Toward the end, season with salt, pepper, and chopped garlic.
  • Now, in a separate skillet, sauté the finely chopped onion in the other half of the oil until golden. Wash, clean, and finely chop the mushrooms, add them to the onion, and cook until the mushrooms are done.
  • Stir the mushrooms into the stewed vegetables, cover, and cook everything together for about 10 more minutes, adding a splash of water if needed.
  • Spoon the finished spread, still hot, into sterilized jars. Seal and let cool upside down.
  • Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Zucchini - 23  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Fresh porcini mushrooms - 34  kcal/100g
  • Fried white - 162  kcal/100g
  • White pickled - 24  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Ground red pepper - 318  kcal/100g
  • Table salt - 0  kcal/100g

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