sauteed mushrooms

Picking mushrooms in a hot way

sauteed mushrooms

White mushrooms — 1 kg
Dill umbrellas
Garlic — 3-4 cloves
Salt — 2 tbsp.
Black pepper — 10 peas
Leaves of black currant — 10 pcs.

Wash the mushrooms thoroughly, large cut into parts.
Wash the greens, peel and chop garlic.
Boil the salted water and put boils in boiling water and cook for 5 minutes.
At the bottom of the sterilized cans pour a little salt, 2 peas of pepper, dill umbrella, a sheet of black currant and from above put one layer of mushrooms.
Stack the mushrooms in layers, pouring salt and spices.
Seal the milk, fill the top with water in which the mushrooms were cooked, so that all the air is released.
Cover the can with a boiled polyethylene lid, cool it and put it in the refrigerator.
The mules will be ready in 1-1.5 months.
Keep salted mushrooms in the refrigerator.

 

sauteed mushrooms

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