Every year I cook mushroom caviar from rows and it has never reached spring yet. It's so delicious that, after opening the jar, you will come to your senses, scraping off the leftovers from the day. I recommend smearing it on black bread and sprinkling chopped herbs on top.
Ingredients
Step-by-step cooking recipe
Rinse the rows and place them in a saucepan with cold water.
Boil for 15 minutes, flip into a colander and rinse again.
Peel and finely chop the onion. Grate the carrots.
Fry the onion in oil until transparent.
Add the carrots and simmer for another 5-7 minutes.
Put boiled mushrooms through a meat grinder and roast.
Add 150 ml of fresh water, salt, ground pepper and simmer for 15 minutes, stirring occasionally.
Pour in the vinegar, mix and close in the prepared jars.
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