Mushroom Spread

1. 1 Button mushrooms≈ $7.50 per kg 350 g
2. 2 Onions≈ $1.60 per kg 80 g
3. 3 Carrots≈ $1.50 per kg 60 g
4. 4 Sunflower oilpack 900 ml ≈ $3.50 30 ml
5. 5 Salt 5 g
6. 6 Ground black pepper to taste
7. 7 Vinegar 9% 10 ml

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Wash a 0,5 l jar and plastic lid with baking soda, sterilize the jar over steam or in the oven at 120 °C for 10 minutes, and pour boiling water over the lid.

2. Cut the button¹ mushrooms into large pieces and boil in boiling water for 15 minutes, then drain in a sieve and let them drain well.

3. Finely chop the onion² and grate the carrot³ on the coarse side of a grater, then sauté in 30 ml oil for 10–12 minutes until soft and golden.

4. Put the mushrooms, onion², and carrot³ through a meat grinder fitted with a fine plate.

5. Return the mixture to the pan, add 5 g salt, 0,5 g pepper, and 10 ml vinegar, and simmer over low heat for 10 minutes, stirring.

6. Pack the hot spread tightly into the jar, let cool, and close with the plastic lid.

7. Do not seal the jar or store it in the pantry: mushrooms must be kept only in the refrigerator, for up to 10 days; for longer storage, pour a thin layer of cooled oil over the top.