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Hello, dear gardening friends. Today we are doing something completely different, a vegan spread that can be kept in the cellar or eaten straight away. Boil 3500 g of raw mushrooms. Carrots 800 g of onions 800 g of pureed tomatoes 250 g of oil approx. 100-150 g of salt 2 tablespoons of sugar 2-3 tablespoons of pepper, nutmeg, garlic, to taste. Important: Heat the filled jars immediately in the oven at 100 degrees for approx. 15 minutes. This guarantees that the spread will last!!! Have fun cooking it. Your Tatiana