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Milk mushrooms in tomato for the winter

0
1380
Kitchen Eastern European
Calorie content 88 kcal
Portions 2 p.
Cooking time 14 h.
Proteins * 1.2 gr.
Fats * 0.4 gr.
Carbohydrates* 20.8 g
* per 100 gr. product
Milk mushrooms in tomato for the winter
Content

If you want to cook an interesting and unusual mushroom appetizer, then this recipe is definitely for you. Milk mushrooms in tomato are juicy, crispy and quite appetizing. A bright appetizer of milk mushrooms will delight and surprise everyone who tries it for the first time.

Ingredients

Cooking process

step 1 out of 6
First of all, carefully sort out the milk mushrooms, peel and rinse them in cold running water. Put the prepared milk mushrooms in a deep container, and cover with cold water. To get rid of the bitterness, leave the milk mushrooms for about 8-12 hours, periodically change the water.
step 2 out of 6
Put the soaked milk mushrooms in a deep saucepan, cover with cold water, salt and put on medium heat, bring to a boil, reduce heat and cook the mushrooms for about 30 minutes, periodically removing the resulting foam. Then drain the milk mushrooms through a sieve or colander and leave the excess liquid to glass.
step 3 out of 6
Wash the tomatoes thoroughly and cut into several parts, after removing the stalk. Peel the garlic and onions and rinse under running water. Wash the bell peppers and peel them from the core and seeds. Pass the prepared vegetables through a meat grinder or chop with a blender.
step 4 out of 6
Put the chopped vegetables in a saucepan with a thick bottom, add the required amount of granulated sugar and table salt. Stir well, put on fire and bring to a boil. Pour in vinegar and remove from heat. Wash and sterilize jars in the oven or microwave. Pour boiling water over the lids or boil.
step 5 out of 6
Place the boiled milk mushrooms tightly in sterile jars. Pour in hot tomato sauce. Add dill seeds and black peppercorns to the jar. Tighten the jars with milk mushrooms with sterile lids, turn them upside down, wrap them in a warm blanket and leave them in this state until they cool completely for about a day.
step 6 out of 6
After the cans of milk mushrooms in the tomato have cooled completely, turn them over and move them to a cool, dark place for storage. Serve a fragrant snack on the festive table.

Bon Appetit!

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