Delicious fragrant preparation for the winter of vegetables and mushrooms. Prepared in a slow cooker.
Mushrooms clean, wash, cut. Place in multicooker bowl. Add water.
Cook in the "Multipovar" mode for 20 minutes, temperature 100 degrees.
Throw the mushrooms in a colander. Save the broth, it can be used to make sauces.
Cut and chop the tomatoes with a blender or pass through a meat grinder.
Remove seeds and stems from peppers. Cut randomly.
Pour the tomato mass into the multicooker bowl.
Then put chopped pepper, vegetable oil, salt, sugar, black pepper. Stir and cook in the "Multipovar" mode (temperature 150 degrees) for 15 minutes.
Add boiled mushrooms. Cook in the same mode, at a temperature of 100 degrees, for another 35 minutes.
For 5 min. before the end of the program, add vinegar essence.
Lecho decompose into sterilized jars, close with screw caps or roll up.