STEW MUSHROOMS
For stewing, it is necessary to choose fresh and apparently healthy mushrooms, which must be peeled, washed, and, if they are too large, cut. After that, salt, a pinch of cumin, onion and red pepper are added to the mushrooms. Then they are stewed until softness appears, stacked in jars. In the case of using half-liter containers, it is necessary to sterilize them for two hours, if the volume of the jar is less – 75 minutes. Immediately after sterilization, the jars are sealed and placed for storage in a cold room.
Such canned food does not need culinary preparation after opening – they just need to be reheated and poured with an egg.
During the stewing of mushrooms, 1-2 tablespoons of vegetable oil can be added to each liter, and an egg is added at the end of cooking. In this case, it becomes necessary to re-sterilize after a few days. At the same time, it lasts three times less in time.
The need for sterilization of stewed mushrooms is eliminated if they are stored in a jar for a short period of time.