Lecho with mushrooms

Cookinero 27 December 2022

Delicious fragrant preparation for the winter of vegetables and mushrooms. Prepared in a slow cooker.

How to cook Lecho with mushrooms

Step 1

Lecho with mushrooms

Mushrooms clean, wash, cut. Place in multicooker bowl. Add water.

Step 2

Lecho with mushrooms

Cook in the "Multipovar" mode for 20 minutes, temperature 100 degrees.

Step 3

Lecho with mushrooms

Throw the mushrooms in a colander. Save the broth, it can be used to make sauces.

Step 4

Lecho with mushrooms

Cut and chop the tomatoes with a blender or pass through a meat grinder.

Step 5

Lecho with mushrooms

Remove seeds and stems from peppers. Cut randomly.

Step 6

Lecho with mushrooms

Pour the tomato mass into the multicooker bowl.

Step 7

Lecho with mushrooms

Then put chopped pepper, vegetable oil, salt, sugar, black pepper. Stir and cook in the "Multipovar" mode (temperature 150 degrees) for 15 minutes.

Step 8

Lecho with mushrooms

Add boiled mushrooms. Cook in the same mode, at a temperature of 100 degrees, for another 35 minutes.

Step 9

Lecho with mushrooms

For 5 min. before the end of the program, add vinegar essence.

Step 10

Lecho with mushrooms

Lecho decompose into sterilized jars, close with screw caps or roll up.

Lecho with mushrooms - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute with cremini, shiitake, or portobello mushrooms, but adjust cooking times as needed for texture.
Store in an airtight container for up to 5 days. For longer storage, canning or freezing is recommended.
Yes, lecho with mushrooms is naturally low-carb. Just ensure no added sugars if strictly monitoring carb intake.
Absolutely! Use a stovetop pot on medium heat, stirring occasionally to prevent sticking, and adjust cooking times as needed.
Serve as a side dish, over rice or pasta, or as a topping for grilled meats or crusty bread.
Yes, freeze in portion-sized containers for up to 3 months. Thaw in the fridge before reheating.
Add red pepper flakes, fresh chili peppers, or a dash of hot sauce during cooking to suit your taste.
Substitute with apple cider vinegar or white vinegar, using about 3 times the amount of vinegar essence called for.
Certainly! Zucchini, eggplant, or carrots would be great additions. Adjust cooking times based on the vegetables' firmness.

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