Champignons with garlic in the autoclave

The mushroom season is in full swing, and if you love marinated mushrooms, this recipe will definitely become your favorite. Now fresh champignons are available in stores all year round, but canned mushrooms in the autoclave are a tasty and safe way to prepare mushrooms. In this recipe, thanks to sterilization at high temperature, the mushrooms remain firm, springy, and acquire a rich flavor with a light note of garlic and spices.

Mushrooms in the autoclave are not only a time saver but also a guarantee of reliable storage. Compared to traditional canning, the autoclave provides complete sterilization, so canned mushrooms do not spoil even without a refrigerator. At the same time, the structure of the champignons remains intact, and the aroma is rich. Thanks to the autoclave, you can be sure that canned champignons without preservatives retain all their beneficial properties.

This is a universal mushroom recipe: the combination of champignons, garlic, bay leaf, spices, and a light acidity of apple cider vinegar creates a refined aroma familiar to all fans of mushroom recipes. Such mushrooms for winter taste great as a separate appetizer, a side dish to meat, or an addition to salads.

Canned champignons recipe for 3 jars of 0.5 liters.

Preserve just a few jars and you will always have delicious mushrooms at hand, with which you can quickly complement a festive or everyday dish and make sure that homemade preserves can be a real gastronomic pleasure. This champignon recipe is an example of how modern autoclaving technology helps to cook easily, safely, and deliciously.
The recipe for canned mushrooms in the autoclave is an interesting combination of simplicity, reliable storage, and excellent taste. A recipe in the autoclave from UTEHO is always confidence in the result, convenience in cooking, and impeccable taste. Try it, and this dish will forever settle in your home.