Winter Mushroom Salad

Clean the mushrooms, rinse under running water, and cut them into chunky pieces

Boil the mushrooms for 15-20 minutes, drain in a colander, rinse, and dry them in a skillet over medium heat until any excess moisture evaporates

Heat the oil in a large pot or wok

Add the coarsely chopped tomatoes, peppers, and onions to the hot oil

Once the vegetables release their juices, add the mushrooms, julienned carrots, garlic, and all remaining spices

Simmer gently for 30-40 minutes after it comes to a boil

Add the vinegar 10 minutes before it's done

Transfer the salad into sterilized jars and seal with sterilized lids