There are not so many lovers of beetroot salads, because this vegetable, even in combination with others, gives a sweet taste to the finished dish. However, if you master a little secret, then stewed beets and carrots can take on a mushroom flavor.
You can take only one vegetable for a sample: a large beet root crop and a large carrot. Grate them on a coarse grater. You will need onions, which you need more: 2-3 medium heads. It is finely chopped. Next, pour vegetable oil into a deep frying pan and simmer the onion until golden brown. It is important not to overcook, otherwise the taste will be interrupted by the overcooked onions.
Then carrots and beets are sent to the onions. They can be added one at a time, but it is not forbidden to mix them right away. You need to stew vegetables, covered with a lid, almost until tender. This will take 10-15 minutes over low heat. After that, the most "secret" ingredient is added to the vegetables, which will change the usual taste of vegetables. And this is a pickled cucumber.
For a given amount of beets and carrots, one medium-sized cucumber is enough. If the volume is increased, then the salty addition also increases accordingly. Together with a cucumber, vegetables need to be stewed for another 10 minutes, after which chopped garlic and herbs are added. You can add any greens to taste, but dill is most welcomed in this dish. We simmer for another 5 minutes. So, the vegetables "a la mushrooms" are ready.
