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Pickled milk mushrooms in tomato

0
1039
Kitchen Eastern European
Calorie content 8.9 kcal
Portions 6 port.
Cooking time 120 minutes
Proteins * 0.1 g
Fats * gr.
Carbohydrates* 2.1 gr.
* per 100 gr. product
Pickled milk mushrooms in tomato
Content

Often, an unusual combination of products gives an excellent result, this fully applies to milk mushrooms in tomato. The appetizer turns out to be simply extraordinary: spicy tomato sauce and crispy mushrooms.

Ingredients

Cooking process

step 1 out of 5
Sort the milk mushrooms, wash and separate the legs from the hats. Place the pieces of mushrooms in a saucepan, cover with water and cook until tender.
step 2 out of 5
Peel the carrots, wash and grate. Remove the husk from the onion, chop it finely. Wash the parsley root and cut it into several pieces. Add these ingredients to the pan to the mushrooms and continue to cook together.
step 3 out of 5
Wash the tomatoes and chop finely.
step 4 out of 5
When the mushrooms are ready, remove them from the broth and mix with the tomatoes. Strain the broth, add sugar and salt to it, bring to a boil and cook until it is reduced in volume by about half.
step 5 out of 5
Place a few cloves of garlic, bay leaves, peppercorns and parsley sprigs at the bottom of the sterilized jars. Then spread out the tomato and mushroom mixture and cover everything with the mushroom marinade. Cover the filled jars with lids and sterilize them in boiling water for 15-20 minutes. Then roll up the lids with a sealer and leave the cans at room temperature until they cool completely.

Bon Appetit!

 

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