Chanterelle caviar for winter through a meat grinder
I often prepare mushroom caviar for the winter. Recently I thought about whether it is possible to make caviar from chanterelles. Now I'm sharing with you an amazing recipe. Caviar turns out to be tender, rich in mushroom flavor and spicy.
Ingredients
- Chanterelles - 1 kg
- Tomatoes - 3 pieces
- Onion - 2 pieces
- Garlic - 4 cloves
- Bay leaf - 2 pieces
- Vegetable oil - 2 tbsp.l
- Salt - to taste
- Spices and seasonings - to taste
Step-by-step cooking recipe
Separate the garlic and onion from the husk. Finely chop and send to a frying pan heated with oil.
Wash the mushrooms well, dry them and send them to the vegetables to fry. When the mushrooms are cooked, remove them from the heat and let cool.
Pass the mushrooms with onion and garlic through a meat grinder, pour into a saucepan with a thick bottom. Add salt and spices to taste, put the bay leaf and simmer on low heat for 10 minutes.
Wash the tomatoes, pour boiling water over them and remove the skin. Pass the tomatoes through a meat grinder and add to the mushrooms. Simmer for another 15 minutes.
Prepare the jars, sterilize them. Scatter the caviar into jars and roll it up. Turn the lids down, wrap with something warm and leave so until the cans cool completely. As soon as they cool down, hide them in the refrigerator.
