Mushroom salad for winter
Composition / ingredients
6
Servings:
Step-by-step cooking
Step 1:
Products you will need.
Step 2:
Peel the mushrooms, cut into small pieces, wash thoroughly in plenty of water. put in a saucepan, pour water and put on fire, bring to a boil, remove from heat and rinse with water, pour clean water and bring to a boil, remove the foam and cook for 20 minutes. Rinse again with cold water. Put the mushrooms in a frying pan and fry until the excess liquid evaporates.
Step 3:
Chop tomatoes and peppers in a meat grinder or blender, put on fire and simmer for 5 minutes. Add vegetable oil.
Step 4:
Add the carrot grated on a coarse grater.
Step 5:
Add chopped onion, salt, sugar, mushrooms and cook for 45-50 minutes.
Step 6:
Add vinegar and cook for another 5 minutes, spread on clean sterile jars, roll up. Store in a dark, cool place.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Forest mushrooms - 21 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
