Mushroom caviar is one of the most ancient and favorite Russian snacks on the festive table. This is definitely a laborious dish. After all, you first need to find mushrooms in the forest (or buy them on the market), then process them, and then start cooking. Usually, fried mushroom caviar preparation takes 3-4 hours, depending on the amount of mushrooms. But all efforts will be rewarded when in winter you open a jar of tender mushroom caviar, and even cooked according to the most delicious recipe. Try my grilled mushroom caviar recipe, honed over the years. I'm sure it will become your favorite recipe too.
It is necessary
- Mushrooms (porcini mushrooms, boletus, russula, chanterelles, honey agarics, boiled butter) - 2 kg boiled
- White onions - 300 g
- Carrots - 300 g
- Refined sunflower oil - 2 cups
- Bay leaf - 3 pieces
- Black peppercorns - 10 peas
- Ground red pepper - 1 teaspoon
- Salt without additives - to taste
- Vinegar 9% - 1 tablespoon
Instructions
Step 1
Sort out the mushrooms, peel and wash. Boil in salted water for 35-40 minutes, be sure to remove the scale. Throw the mushrooms in a colander, rinse under running water, drain the water thoroughly.
Step 2
Weigh the boiled mushrooms, then measure the onions and carrots, guided by the original proportion of the recipe: mushrooms 2 kg / onion 300 g / carrots 300 g.
Step 3
Pass the mushrooms through a meat grinder using a large wire rack.
Step 4
Peel the onion, wash, chop finely. Peel the carrots too, wash, grate on a coarse grater. Heat one cup of refined sunflower oil in a large deep skillet with a thick bottom. Fry the onions and carrots at the same time until golden brown.
Step 5
Then add chopped mushrooms to the same pan, another glass of refined sunflower oil, mix.
Step 6
Add bay leaves, black peppercorns, red pepper and salt. Salt is a very individual moment in cooking, so I do not give a specific amount in the recipe, I myself always salt slightly. You add salt to your taste only. Mix everything, cover and simmer over low heat for about an hour, stirring frequently. 5-10 minutes before the end of cooking the mushroom caviar, add the vinegar and stir.
Step 7
Put the prepared mushroom caviar hot in dry sterilized jars, prepared in advance, and roll it up under metal lids.
