Time to cook: 60 minutes
I've been making this stuff for over 30 years, and my grandma used to make it. I didn't think that I had to put this recipe up on Povarenok. It seemed that everyone was cooking it, especially in Siberia, where we have a lot of mushrooms and everyone knows a lot about them. But it turned out not. Buying mushrooms again and again I am asked: "Are you going to freeze them??" "No," I say, "I'm going to freeze some ceps, and roast these and put them in jars for the winter". "And how about this??" Well, I'm starting to tell the story for the umpteenth time. So I decided to lay out the recipe. The younger generation has probably forgotten how during perestroika the potatoes, garden delicacies and mushrooms helped us survive, and the mushrooms were prepared almost on an industrial scale in different ways. More often than not, if I fried them, it was in three pans at once, and on a free burner the jars were boiling one after the other. Times are hard these days, too, so the recipe will come in handy. There are a lot of mushrooms now, very good, it is already cold, so there are no worms at all. Gather and cook, but you'll open a jar in winter and it will smell like summer. You can fry it with potatoes, pasta, any porridge or even just with an egg. Enjoy!!
Ingredients and taste: Salt, Mushrooms, Mushroom, Fat, Preserves, Marinades
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