Mushroom caviar from champignons for winter
It is not difficult to close the champignons for the winter. There are many cooking options, but I offer the fastest and most delicious, namely mushroom caviar. For any holiday, you will have prepared a tender and delicious snack.
Ingredients
- Champignons - 2 kg
- Carrots - 400 gr
- Tomatoes - 1 kg
- Onion - 400 gr
- Vegetable oil - 1 glass
- Bay leaf - 5 pieces
- A mixture of peppers with peas - 10 pieces
- Vinegar (9%) – 1 tbsp.l
- Salt - to taste
Step-by-step cooking recipe
All ingredients must be prepared in advance. Tomatoes, carrots, onions and champignons are well washed and cleaned.
Put the champignons to boil in salted water for 15 minutes. At this time, grate the carrots on a fine grater and chop the onion finely.
Preheat a frying pan and add a third of the oil there. Pour out the carrots and onions and fry for about 15 minutes over medium heat, stirring constantly.
Pass the finished champignons through a small meat grinder. Do the same with tomatoes.
Put all the ingredients in a large saucepan, add the rest of the oil, salt and spices. Simmer the caviar for 90 minutes over medium heat.
5 minutes before the end of cooking, add vinegar, mix and pour into sterilized jars. Store in a dark, cool place.
