Let's cook caviar from wild mushrooms for the winter? Such caviar is universal: it can be served to the table as an independent snack or used for filling dumplings, zraz, pies. Or maybe you want to make mushroom sauce for spaghetti?
Ingredients
- Forest mushrooms (any) – 2 kg
- Onion - 300 g
- Carrots - 300 g
- Garlic - 20 g
- Vegetable oil - 100 ml
- Vinegar (9%) – 1 tbsp.l.
- Thyme - 0,5 tsp.
- Salt - 1 art.l.
Step-by-step cooking recipe
Go through the mushrooms, clean them of sand and dirt, remove the skin from the caps, rinse well under running water, chop coarsely. Boil the prepared mushrooms for 10 minutes after boiling. Then flip into a colander and rinse again. From 2 kg of fresh mushrooms, I get about 1.5 kg of boiled ones.
Peel onions and carrots, chop onions, grate carrots on a coarse grater. Fry the vegetables in a small amount of preheated vegetable oil for 3-5 minutes.
Combine onions, carrots and mushrooms, pass everything through a meat grinder.
Put the resulting vegetable mass in a cooking pot, pour in vegetable oil, add salt and thyme.
Simmer the workpiece over low heat, stirring, for 20 minutes after boiling.
5 minutes before cooking, add chopped garlic and vinegar.
Put the hot mushroom caviar into pre-prepared sterile jars, seal tightly, turn over and cool. Store the workpiece in a cool, dark place.
