Ask mushroom pickers about pigs, and they will tell you what a delicious caviar they make. Of course, you will have to tinker with mushrooms a little, but the result is very tasty! Be sure to prepare a couple of jars of this yummy for the winter!
Ingredients
- Mushrooms (pigs) – 2 kg
- Bell pepper (medium) – 3 pieces
- Tomatoes - 500 g
- Carrots - 400 g
- Onion - 400 g
- Garlic - half a head
- Vegetable oil - 100 ml
- Vinegar - 3 tbsp.l.
- Ground black pepper - 1 tsp.
- Salt - 1,5 tbsp.l.
Step-by-step cooking recipe
Clean the pigs, rinse and soak in cold water for a day. Periodically change the water when it becomes cloudy.
Rinse the mushrooms, fill with fresh water, add salt and cook for 1 hour.
Flip the pigs into a colander and leave to drain.
Finely chop tomatoes, pigs, peeled onions and bell peppers. Grate the carrots on a coarse grater.
Fry onions and carrots in a deep cauldron until golden brown.
Add the pigs, bell pepper and simmer for 15 minutes under the lid.
Add tomatoes, salt, ground pepper and garlic passed through the press. Cook everything together for 15 minutes.
Pour in the vinegar, stir and remove from the heat after 1 minute. Place the hot caviar in the prepared container and roll it up.
