Morel Mushrooms or Shushyrypky with Beans in an Autoclave

Have you ever tried morel mushrooms? These unusually shaped mushrooms, also known as shushyrypky, are considered a delicacy in many countries. They have a pleasant nutty aroma and pair well with vegetables. In this recipe, we will cook flavorful morels with tender white beans and champignons — a mushroom dish that is unusual but very tasty for home canning.

This is not just canned mushrooms, but a complete dish with a unique flavor, which will be a treasure for vegetarians, mushroom pickers, or anyone looking for new mushroom recipes for winter.

This is not just canned mushrooms, but a complete dish with a unique flavor, which will be a treasure for vegetarians, mushroom pickers, or anyone looking for new mushroom recipes for winter.

The dish is delicious as a side to meat or fish, with toast or croutons, as a filling for pies or tartlets, or as a ready-to-eat snack “from the jar” at the cottage or on a hike.

The cooking temperature depends on the design of the autoclave. If you are cooking in a Uteho autoclave and the thermometer fitting is in the upper part — cook mushrooms with beans at 110°C for 40 minutes. If it’s in the lower part of the autoclave — at 120°C for the same time.

Morel mushroom recipe for 4 jars of 0.5 L.

Canning beans with mushrooms in an autoclave is a real find for those who value convenience, nutrition, and variety in preservation. You get a ready-to-eat meal that just needs to be reheated — a hearty and nutritious lunch on your table without extra effort or time! This type of preservation retains the natural taste and benefits of the ingredients, and the autoclave ensures complete safety and a long shelf life.