The time for autumn preparations for the winter is approaching. Among them, preparations from mushrooms take pride of place. Tinned mushroom caviar is in the cellar or pantry, while fresh caviar is perfectly stored in the refrigerator for several days. The caviar is also frozen and used for further preparation of soups and dressings.
It is necessary
-
- mushrooms - 1 kg
- onions - 2 pcs.
- tomatoes - 350 g
- carrots - 1 pc.
- vegetable oil
- salt to taste
- ground black pepper - to taste
Instructions
Step 1
For this dish, you can take any fresh tubular mushrooms, for example, porcini, boletus, it is also allowed to use lamellar mushrooms, such as champignons, honey mushrooms, etc. Use mostly hats. You can use dried mushrooms, but soak them in water overnight before using. Thoroughly clean the mushrooms from soil, leaves, etc. Rinse them well. Then put in a saucepan, cover with water, salt and cook over medium heat for 20 minutes. After cooking, drain the broth, let the mushrooms cool and pass them through a meat grinder. Put the mushroom mass in a preheated pan with vegetable oil and fry for about 25-30 minutes over medium heat.
Step 2
Take a medium sized onion, peel it, rinse it, and cut it into fairly thin rings. Rinse the tomatoes well, cut into slices. Rinse medium-sized carrots, peel and grate on a coarse grater. Saute vegetables over low heat in vegetable oil for several minutes.
Step 3
Mix vegetables with mushroom mass, add salt, pepper and other spices to your taste. Fry in a skillet for 15-20 minutes.
Step 4
Take jars with roll-up or screw caps, rinse them with baking soda or any other cleaning agent, and steam sterilize for a few minutes, depending on the size of the jar. Put the still hot caviar into prepared containers and sterilize the volume of 0.7 liters for about 35 minutes, increase or decrease the sterilization time depending on the size of the jar. Close with lids, wrap up. Leave the jars wrapped until they cool completely. Store this caviar in a cellar or refrigerator. If storage in a warm place is required, add 1 tsp to each jar. 9% vinegar.
Step 5
Diversify mushroom caviar by adding 1-2 tbsp. l. mayonnaise or tomato paste. For spicy lovers, add a little more vinegar and pepper.
