Mushroom caviar is a great dish suitable for creating various appetizers. This dish can be prepared both from fresh mushrooms and from frozen ones. A huge plus of this dish is that it is very simple to prepare it, but its taste is always at its best.
How to cook fresh mushroom caviar
You will need:
- 400 g of fresh mushrooms;
- one medium-sized onion;
- 30 ml of vegetable oil (sunflower or olive oil is suitable);
- one small bunch of green onions;
- vinegar, salt and pepper (to taste).
The first step is to peel the mushrooms, rinse them thoroughly. Then put them in a saucepan, salt and simmer until all the liquid has evaporated (you must constantly stir and make sure that the mushrooms do not burn).
Next, peel the onion, chop it finely and fry it in oil until golden brown (you cannot overcook it, otherwise the caviar will turn out with bitterness).
Mushrooms must be minced and mixed with fried onions.
Chop the green onion as small as possible and add it to the mushrooms, season the resulting mass with spices and vinegar to taste.
How to cook dried mushroom caviar
You will need:
- 350 g of dried mushrooms (any will do);
- 50 ml of vegetable oil;
- 2 large onions;
- half a head of garlic (5-6 cloves);
- h. l. 3% vinegar;
- salt, dill and pepper (to taste).
The first step is to pour the dried mushrooms with cold water and let stand for at least four hours. After the time has elapsed, boil until cooked in salted water, put in a colander, let cool, then chop finely.
Next, you need to peel the onion, cut it and fry in oil until golden brown. Add mushrooms to it, simmer for 15 minutes, then pass the garlic through a press and season with the mushroom mass. Remove skillet from heat.
As soon as the caviar has cooled, add herbs, spices and vinegar, mix everything well.
