Mushroom dishes are generally very popular. It is especially pleasant to open a jar of delicious aromatic mushroom caviar in the middle of winter and remember the gambling "third hunt" in the warm bright autumn forest …
Mushroom caviar
Porcini mushrooms and chanterelles are suitable for mushroom caviar. Rinse fresh strong mushrooms, discard in a colander and let the water drain. For large mushrooms, separate the caps from the legs. Prepare a brine from 200 g of water, 10 g of salt and 4 g of citric acid, bring to a boil and add 1 kg of mushrooms. Cook until tender, stirring gently with a wooden paddle so that the mushrooms do not deform, and skimming off the foam. When the mushrooms have sunk to the bottom, put them in a colander, rinse with cold water and let the liquid drain.
Pass the mushrooms through a meat grinder. Dissolve 20 g of mustard in 100 g of 5% vinegar, add 100 g of sunflower oil, salt and pepper to taste. Season the mushroom mass with this mixture and mix thoroughly. Place the caviar in dry, clean jars, cover with boiled varnish lids and place the jars in a container of hot water. Bring water to a boil and sterilize 0.5 liter jars for 45 minutes, 1 liter for 55 minutes. Roll up the lids, turn the cans over, and cover with a thick cloth to cool gradually.
Stewed mushrooms
This method of harvesting mushrooms is suitable for porcini mushrooms, champignons, boletus, boletus, boletus, honey agarics. Rinse the mushrooms thoroughly, cut the large ones, leave the small ones intact, boil for 5 minutes (1 liter of water, 20 g of salt and 3 g of citric acid per 1 kg of mushrooms). Discard the mushrooms in a colander. After the water drains, put them in a saucepan and add 50 g of sunflower oil, 100 g of chopped onions, bay leaves, allspice and hot peppers, 15 g of salt. Simmer the mushroom mixture over low heat for about 50 minutes under a lid, then transfer to dry hot jars with a capacity of 0.5 liters and cover with boiled varnished lids. Place the jars in a container with hot water, bring the water to a boil and sterilize for 2 hours. Roll up the lids a little and leave the jars for 2 days, then sterilize for another 40 minutes and seal tightly.
