Mushrooms have always held a special place in Russian cuisine. Soups were made from them, porridge and pies were made with them, they were salted and dried for future use. Dried mushrooms have a particularly pronounced taste and aroma, literally a handful of dry porcini mushrooms will give a pronounced taste to any soup.
But there is also a wonderful dish called mushroom caviar, which is prepared exclusively from dry mushrooms. This appetizer was traditionally made by residents of the middle Volga, which is rich in mushroom forests.
It is necessary
-
- Dry mushrooms - 100 g,
- Medium onion - 1 piece,
- Medium carrots - 1 piece,
- Vegetable oil - 5-6 tablespoons,
- Salt
- pepper
- greens.
Instructions
Step 1
Sort out the mushrooms and rinse them in cold water, put them in a bowl and pour boiling water over, one and a half glasses will be enough so that the water only covers them. The mushrooms should stand for 3 hours.
Step 2
Transfer the mushrooms to a saucepan along with the water in which they were soaked, salt, and when they boil, leave to simmer for half an hour.
Step 3
Chop the onion very finely, grate the carrots on a fine grater. Preheat a frying pan, fry the onion on it, stirring constantly, until golden brown. Add the carrots and sauté them a lot with the onions. Remember to stir to avoid burning anything. After 3 minutes, turn off the pan and set it aside.
Step 4
When the mushrooms are cooked, remove them from the pan and chop finely or mince them. Add the contents of the frying pan and a little pepper to the mushroom mince. Season the caviar with salt.
Step 5
Cool the caviar, put in small bowls, sprinkle with finely chopped herbs and serve the appetizer on the table.
