Mushroom Salad for Winter

A delicious mushroom-and-vegetable salad to brighten your winter. It's tasty and out of the ordinary—good for an everyday meal or a holiday.

Recipe author

Servings:

Mushrooms

1.5

Tomatoes

Onion

0.5

Bell pepper

0.5

Carrots

700

Sugar

150

Salt

Vinegar

100

Vegetable oil

300

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 2 g

Fats 44 % 7 g

Carbohydrates 44 % 7 g

90 kcal

GI: 57 / 0 / 43

Cooking method

Step 1:

The ingredients you'll need.
Step 2:

Clean the mushrooms, cut them into small pieces, and wash them well in plenty of water. Put them in a pot, cover with water, set over the heat, and bring to a boil; remove from the heat and rinse. Cover with fresh water, bring to a boil, skim off the foam, and cook for 20 minutes. Rinse again with cold water. Put the mushrooms in a skillet and sauté until the excess liquid evaporates.
Step 3:

Grind the tomatoes and peppers in a meat grinder or blender, set them over the heat, and simmer for 5 minutes. Add the vegetable oil.
Step 4:

Add the carrots, grated on the coarse side.
Step 5:

Add the onion cut into half-moons, the salt, sugar, and mushrooms, and cook for 45 to 50 minutes.
Step 6:

Add the vinegar and cook another 5 minutes, then pack into clean, sterile jars and seal. Store in a dark, cool place.