So! Forcing myself to get up at unholy early hour, I still do not regret... There is a boletus, Russula, flap mushrooms, goats. The rich, as they say... Mess around with all sorts of salted, Marinovka - I gave the reins to his mom

I pre-boiled the mushrooms in slightly salted water (20 minutes) and can now proceed to the process. Standard set: carrots+bow=light roast

While there all of us nagaravatta will Nachinaem tomatoes. Not melechim and without huge chunks

So all of our basic design are roasted, enter the tomatoes. Do not add salt! Tomatoes don't have to give a lot of juice

Reached the fungi finally) cooked for Our friends loaded in the boiler (add solku and sugar) and allow them to publicati on low heat for 20 min.

It was a base. It is possible and to stop. After the anguish pour into sterilized jars and roll up, to twist, to turn, to wrap up the night And before the final casting to experiment with taste. Salt and sugar reveals the taste. I also add curry, fresh chili, dry mix peppers and a little green adzhika - pinch of cream of Mushroom taste is open, not clogged with spices, heat treatment will do the trick

This mushroom thing, you can't even roll, she easily fits on the table as a completely separate dish with a side dish of boiled/baked potatoes and fresh salad. When consumed cold, it is possible to do it on a slightly toasted or warmed slice of wholemeal bread. In our restaurant, this dish is always an autumn hit. Always! And with any mushrooms) This is my result: 2 kg boiled mushrooms (all the jars in the photo not fit) Thank you, that was me)