Fried Mushrooms with Onions and Carrots for Winter in Jars
Uniquely delicious, juicy, and bright! Fried mushrooms with onions and carrots for winter in jars are a delight any time of year. They’re perfect with potatoes, grains, and more. A beautiful and tasty addition to any festive table!
Updated : 27 October, 2025
Easy
About 20 min.
Ingredients
1 kilograms
Mushroom
170 grams
Carrot
100 grams
Onion
2
Garlic
100 milliliters
Vegetable oil
1 teaspoon
Salt
1 teaspoon
Sugar
0.5 teaspoon
Ground black pepper
1 tablespoon
Vinegar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
First, collect mushrooms yourself, or buy them fresh or frozen from a store or market. You can use any kind of mushrooms - I used forest Polish mushrooms.
Step 2
Wash the mushrooms thoroughly, removing twigs, soil, and debris. Cut large mushrooms into pieces, leave small ones whole. Place them in a pot, cover with water, and bring to a boil over high heat.
Step 3
Once the water starts boiling, foam will form on top. Skim it off with a spoon, reduce heat to medium, and cook for 30-40 minutes.
Step 4
Meanwhile, prepare the vegetables. Peel the onions, carrots, and garlic, then rinse them. Grate the carrots on a coarse or Korean-style grater. Chop the onions into cubes or half-rings, and mince the garlic (you can use a garlic press).
Step 5
Drain the cooked mushrooms in a colander and rinse them under cold running water.
Step 6
In a deep, heavy-bottomed skillet, heat refined vegetable oil. Add mushrooms, onions, carrots, and garlic. Season with salt, ground black pepper, and a little sugar. Mix well, lower the heat, and sauté until the vegetables are soft - about 20-30 minutes. Stir occasionally to prevent sticking.
Step 7
At the end, pour in some vinegar, stir again, and cook for another 1-2 minutes. Transfer the finished mushrooms into a food container and refrigerate overnight. If preserving for winter, sterilize jars and lids with baking soda or another preferred method. Fill the jars with hot mushrooms directly from the pan.
Step 8
Seal the jars tightly, turn them upside down, and wrap them in a blanket. Leave until completely cool, then store in a cool place - such as the refrigerator’s bottom shelf - for long-term keeping.