Mushroom caviar is a delicious and nutritious dish. Fresh, dry, as well as salted and pickled mushrooms are suitable for preparing this appetizer. The most aromatic caviar is obtained from forest mushrooms (white, boletus, boletus and boletus).
It is necessary
-
- For dry mushroom caviar:
- 50 g dry mushrooms;
- 1 head of onion;
- 1-2 tbsp. l. vegetable oil;
- ground black pepper;
- salt.
- For caviar from dry and salted mushrooms:
- 250 g salted mushrooms;
- 50 g dry mushrooms;
- 1-2 heads of onions;
- 2 cloves of garlic;
- 1 hard boiled egg;
- dill or parsley;
- 6% vinegar to taste;
- 1-2 tbsp. l. vegetable oil.
- For mushroom caviar for future use:
- 1 kg of mushrooms;
- 200 g of onions;
- 300 g of tomatoes;
- 150 ml of vegetable oil;
- ground black pepper;
- salt.
Instructions
Step 1
Dry mushroom caviar
Rinse dry mushrooms and soak them overnight in a little cold water. In the morning, carefully drain the infusion and strain. And rinse the mushrooms again and put them in the strained infusion. Then put on moderate heat and cook the mushrooms until soft. After that, remove from heat, cool and pass through a meat grinder (or finely chop). If the mushroom caviar turns out to be dry, add a little mushroom broth to it. Peel and chop the onions. Fry it lightly in vegetable oil, refrigerate and mix with mushrooms. Add pepper and salt, mix everything thoroughly. For a spicy taste, mushroom caviar can be seasoned with lemon juice or vinegar.
Step 2
Caviar from dry and salted mushrooms
Prepare dried mushrooms and boil according to the previous recipe. Catch the salted mushrooms from the brine and rinse well. Throw in a colander, let the water drain. Peel and fry the onions in vegetable oil. Then add the boiled mushrooms, finely chopped or minced, and simmer them along with the onions for 15 minutes. Add chopped salted mushrooms. Mix well. Peel a clove of garlic, pass through a press and add to the mushrooms. Pepper the caviar and season with vinegar. Transfer to a salad bowl, sprinkle with finely chopped dill or parsley and chopped boiled egg.
Step 3
Mushroom caviar for future use
Wash the mushrooms very thoroughly, peel and cut into pieces. Boil the mushrooms in salted water over medium heat for 20 minutes. Throw in a colander, rinse with cold boiled water, cool the mushrooms and pass through a meat grinder. Transfer the mushroom mixture to a skillet with vegetable oil and fry over low heat for half an hour. Separately fry the finely chopped onions and the tomatoes, cut into slices. Combine vegetables with mushrooms, add salt and pepper, stir and simmer all together over high heat for 15 minutes, stirring constantly. After that, spread the still hot caviar in dry, heated jars prepared in advance, roll them up and sterilize.
