Zucchini with mushrooms for the winter
Zucchini with mushrooms for the winter - either salad, or stew that can be cooked in the summer, in the season of spikelets, the first summer mushrooms that appear in June-July or in autumn, when vegetables are ripening in the beds, and forest glades are filled with forest gifts. After heat treatment, zucchini and mushrooms are significantly reduced in volume, so from a fairly large number of ingredients, as a result, several cans with a capacity of 500 g are obtained.
But the squash salad is very tasty, it can be served to the table as an independent dish on fasting days. The recipe will also appeal to vegetarians, as it does not contain animal products, but is very rich in protein.
It is important to wash and pre-boil the gifts of the forest!
- Time for preparing: 2 hours
- Amount: 1 liter
Ingredients for zucchini with mushrooms for the winter
- 150 g of onions;
- 200 g of carrots;
- 2 kg of squash;
- 500 g of forest mushrooms;
- a bunch of parsley;
- 60 ml of vegetable oil;
- 10 g of salt;
- black pepper.
A method of cooking zucchini with mushrooms for the winter
In a large roasting pan, heat the vegetable oil. We cut onions in large crescents. Strain the onions until transparent for about 7 minutes. Oil for such recipes should be selected refined, odorless.
Add the grated carrot to the onion to the onion. Cook for another 12 minutes, until it becomes soft.
Mature zucchini peel, remove the seeds. Cut into cubes about 1.5 x 1.5 centimeters in size. If you use young vegetables with undeveloped seeds and delicate peeling for harvesting, you do not need to peel them, just wash and cut off the stalk.
We send the chopped vegetables to the roasting pan.
Now add the mushrooms. Carefully washed forest mushrooms are pre-boiled for 30 minutes in salt water. We cut large specimens in small pieces, leave small mushrooms intact. For conservation, boletus, boletus, boletus are suitable. I advise you to drain the first water in which they were boiled, pour fresh boiling water again and continue cooking.
We send boiled mushrooms to the roasting pan.
Finely chop a bunch of parsley, add salt, ground black pepper. Close the frypot with a lid tightly, cook for 35 minutes.
Zucchini - vegetables are watery, so after half an hour the stew will significantly decrease in volume, remove the lid so that the moisture evaporates, and cook another 7 minutes.
For canning such a stew, it is convenient to use cans with a capacity of 0.5-0.7 liters. My container in a solution of soda, rinse with boiling water. We sterilize for 5 minutes over steam or dry in an oven heated to 120 degrees (10-15 minutes).
In a bath for sterilization (a large pot, basin) we put a cotton towel, we pour water heated to 40 degrees. We install cans filled to the shoulders with hot stew and covered with lids. We put the bath on the stove, bring to a boil. We sterilize for 20 minutes.
Then tightly screw the canned food, turn it over the neck and cool at room temperature.
We store workpieces in a cool and dry place. Storage temperature from +2 to +6 degrees Celsius.