Description
Natural - does not contain vegetables, a minimum of seasonings. Only the rich taste of fried onions and the aroma of wild mushrooms. Is used as a filling for pies and pancakes, on a sandwich and in a salad. And a fast day makes any meal, whether it's potatoes, cereal or pasta.
Ingredients
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Mushrooms
1.7 kg
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Onion
400 g
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Vegetable oil
200 ml
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Salt
1 Tbsp
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Sugar
-
Black pepper
1.5 tsp
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Vinegar essence
1 tsp
Cooking
The eggs I cook are always of the assorted mushrooms, the legs remaining from marinating, etc.
Clean the mushrooms, wash, cut into pieces. Put in deep pan with non-stick coating.
Cooking mushrooms in their own juice, stirring occasionally, 40 minutes, the broth is drained. Here's a not very appetizing, but maddening aromatic blend. To cool down a bit. Weigh the mushrooms. They need 1.7 kg..
In a heatproof bowl heat the oil, put onion, small dice. Add a pinch of sugar and fry the onions until transparent.
Mushroom mass grind in a meat grinder, using the large grate.
Put the mushroom mass in the fried onions, stir and fry on a medium heat. Not to cover, let uvarivaetsja.
After 30 minutes, add salt at this time to prepare jars and lids. Thoroughly wash and sterilize them.
Just fry the eggs for 1 hour, stirring constantly, on medium heat. In the end, add pepper and vinegar, mix and boiling to decompose in jars, roll up. Cool "under a fur coat". The output of 1.5 l and a little on trial. Store in a cool and dark place.
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