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Champignon mushrooms for the winter


Ingredients for cooking lecho with champignons for the winter

For lecho

  1. Zucchini 1 piece (medium)
  2. 2-3 carrots
  3. Onions 2-3 pieces (large)
  4. Bulgarian red pepper 2 pieces (large)
  5. Bulgarian green pepper 2 pieces (large)
  6. Champignons 350 grams
  7. Garlic 1 head
  8. Tomato paste to taste
  9. Vegetable oil (raposovo) to taste
  10. Salt to taste
  11. Ground black pepper to taste
  12. Sugar to taste
  13. Ground paprika to taste
  14. Water optional
  15. Celery root 1 piece (medium)

Extra spices

  1. 1 bay leaf per can
  2. Allspice for 2-3 peas in a jar
  • Main ingredients: Onions, Carrots, Peppers, Zucchini, Celery, Mushrooms

Inventory:

Kitchen knife, cutting board, pan, ladle, glass jars with lids, a frying pan, a spatula.

Cooking lecho with champignons for the winter:

Step 1: cut the onion.


Peel the onion and cut into large feathers or half rings. And so as not to drop the tears in vain while slicing the onion, periodically moisten the blade of the knife with cool water.

Step 2: saute the champignons.


Rinse the champignons, cut the earthy parts of the legs and cut the mushrooms into large slices.
Throw the mushrooms in a skillet in hot oil and fry until the liquid evaporates. Then add the onion here and continue to fry until it becomes transparent.

Step 3: prepare the rest of the vegetables.


Peppers and peppers, rinse well and cut into thin strips.

Disassemble the head of garlic into cloves, peel them and cut into small cubes with a knife.

Rinse the zucchini and peel it. If necessary, peel the vegetable and the seeds. Cut the remaining pulp into medium-sized cubes.

Peel the carrots and celery, rinse well and cut into small cubes or squares.

Step 4: prepare the lecho with mushrooms.


Pour celery with a small amount of water, put on a fire, bring to a boil and cook for several minutes until it becomes a little softer.

Now add the mushrooms along with onions and butter, bell peppers, carrots, garlic and zucchini. Stir and cook everything together.
Be sure to add salt and spices to taste. I don’t write the exact amount, because everyone has different tastes, pepper and salt the way you like.

When the vegetables are ready, add tomato paste to the lecho, diluted with a little water. Let lecho boil well.

Step 5: we procure lecho with champignons for the winter.


Lay the hot lecho on the warmed sterilized jars. Put bay leaf and allspice in each jar. Close the covers tightly.
Now, right in the banks, boil the lecho so that it is well stored in the winter. To do this, prepare the blanks in a pan (lay a kitchen towel or cloth on the bottom), pour them on 3/4 water and heat over low heat. When the water boils, continue pasteurizing the cans 15-25 minutes depending on their volume.
After, cool the stock prepared for the winter at room temperature and put them in the pantry.

Step 6: serve lecho with champignons.


Mushroom champignon is served as an independent dish, as a side dish or as a salad. You can warm it up, or you can eat it cold, as you like.
Enjoy your meal!

Recipe Tips:

- Banks must be one and a half liter or liter in order to open such a jar and ate everything straight from it, and you do not need to store anything.