Zucchini with mushrooms for the winter is either a salad, or a stew that can be cooked in summer, in the season of kolovikov, the first summer mushrooms that appear in June-July or in autumn, when vegetables are harvested in fields, 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, the result is a few cans with a capacity of 500 g
But the zucchini salad is very tasty, it can be served on 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!
- Cooking time: 2 hours
- Quantity: 1 l
Ingredients for Zucchini with Mushrooms for the Winter
- 150 g onions;
- 200 g carrots;
- 2 kg of zucchini;
- 500 g of forest mushrooms;
- bunch of parsley;
- 60 ml of vegetable oil;
- 10 g of salt;
- black pepper.
Method of cooking zucchini with mushrooms for the winter
In a large brazier, heat up the vegetable oil. We cut onions with large crescents. Fry onions to a transparent state for about 7 minutes. Oil for such recipes should choose refined, odorless.
To the onions add carrot grated on a large grater. Cook for another 12 minutes until it is soft.
Ripe zucchini cleaned from the peel, remove the seeds. Cut into cubes of approximately 1.5x1.5 centimeters. If you use for harvesting young vegetables with undeveloped seeds and delicate skin, then you do not need to peel them, you need to wash and cut the fruit stem well enough.
We send sliced vegetables to the roaster.
Now add the mushrooms. Thoroughly washed forest mushrooms are pre-boiled for 30 minutes in salted water. Large specimens cut in small pieces, leave small mushrooms intact. Boroviki, aspen mushrooms, boletus grasses are suitable for canning. I advise you to drain the first water in which they were boiled, pour fresh boiling water over again and continue cooking.
We send boiled mushrooms to the roaster.
Finely chop a bunch of parsley, add salt, ground black pepper. Close the roaster 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 stews, it is convenient to use cans with a capacity of 0.5-0.7 liters. My tara in soda solution, rinsed with boiling water. Sterilize for 5 minutes over steam or dry in an oven heated to 120 degrees (10-15 minutes).
In the bath for sterilization (large pot, basin) we put a cotton towel, pour water heated to 40 degrees. We install cans filled with hot stews to the shoulders and covered with lids. Put the bath on the stove, bring to a boil. Sterilize 20 minutes.
Then tightly screw up canned food, turn over the neck and cool at room temperature.
Keep the workpiece in a cool and dry place. Storage temperature from +2 to +6 degrees Celsius.
