Among all the preparations for the winter solyanka mushroom takes practically the leading position on the number of cans in the reserves of one mistress. A convenient dish can act as a garnish in a hurry, or self-serving.
You can use almost any mushroom to prepare a mushroom salted mushroom, the main thing is that they are safe for health and properly cooked, but we'll look into this article in order to prepare a mushroom hodgepodge.
Mushroom salad for winter recipe
This is a recipe for classic home-made mushroom salted cabbage with tomatoes. You can vary the vegetable composition of the dish to your own taste.
Ingredients:
- tomatoes - 1 kg;
- mushrooms - 500 g;
- cabbage - 1 head;
- onion - 3 pcs .;
- salt, pepper - to taste.
Preparation
Mushrooms cut into slices and cook, if they were collected in the forest, for 5-7 minutes. Cabbage shred and let in with the tomato twisted in the meat grinder. In a separate frying pan, roast the onion until golden brown, add the cooked mushrooms to it, and keep it in the frying pan until the liquid is completely evaporated.
Mix the contents of both pans and simmer together under the lid for 30-40 minutes, adding seasonings, if required. Fill the prepared hodgepodge with a tablespoon of vinegar and a small amount of red hot pepper. Now the hodgepodge can be laid out on sterilized cans and rolled up.
Mushroom hodgepodge for the winter without cabbage
Those who want to keep the maximum of mushrooms in the solyanka, or for any reasons do not like cabbage, we recommend to try the following recipe.
Ingredients:
- mushrooms - 2 kg;
- onion - 4 pcs .;
- tomato paste - 250 g;
- vegetable oil;
- Bulgarian pepper - 1 kg;
- salt, pepper - to taste;
- Bay leaf.
Preparation
Mushrooms fry in a pan with onions until soft and full evaporation of moisture. In a separate frying pan fry the chopped Bulgarian pepper, add it to the onions with mushrooms and season with tomato paste and a half cup of water. Stew the mixture for 25-30 minutes, without forgetting to season with salt, pepper and adding bay leaf.
The ready hodgepodge is laid out on cans and rolls, not forgetting to leave a couple of tablespoons for the sample.
Mushroom hodgepodge for the winter from snow
Cooking mushroom hodgepodge can not only be one type of mushroom, the recipe can be supplemented with a whole mushroom mix, or stop for a couple of species. Mushroom hodgepodge according to this recipe is obtained to the extent of spicy and brackish, due to the addition of cloves and salted cucumber.
Ingredients:
- honey agaric - 500 g;
- chanterelle - 500 g;
- onion - 3 pcs .;
- vegetable oil;
- pickled cucumbers - 250 g;
- tomatoes - 2 kg;
- cabbage - 1/2 head;
- cloves - 2 pcs .;
- salt, pepper - to taste.
Preparation
Honey mushrooms and chanterelles are thoroughly cleaned from dirt and cook in salted water for 5-7 minutes, cool and coarsely chop.
We chop onion and fry in vegetable oil together with mushrooms, add crushed tomatoes to the mixture, coarsely ground cucumber and finely chopped cabbage, leave to stew for 45-50 minutes, or until the cabbage becomes soft. Do not forget
For the same recipe, you can prepare mushroom hodgepodge for the winter in a multivark, for this, all the vegetables must first be fried in vegetable oil using the appropriate mode, and then switch to "Baking" and braise the hodgepodge for 1 hour, periodically mixing all the ingredients.
Ready meals can be consumed immediately, or rolled into pre-sterilized cans.
Fans of this dish also recommend to try a meat or fish hodgepodge , the recipes of which are on our website.