From mushrooms, the season of which is in full swing, you can make a lot of all kinds of blanks, snacks, first and second courses. But mushroom caviar is my favorite dish, and I cook it in several ways. I suggest, perhaps, the easiest and fastest way to cook mushroom caviar. I always use this method when the mushroom "hunt" is successful and there are plenty of mushrooms. Boiled mushroom caviar turns out to be surprisingly tender and tasty. This mushroom caviar does not take too much time, effort and culinary subtleties, and the result will be consistently excellent. There is only one "drawback" of such caviar - it is eaten up very quickly, an open can disappears almost instantly. Try to cook - lick your fingers!
It is necessary
- Mushrooms (porcini, honey agarics, aspen mushrooms, boletus mushrooms, strong russula) - 3 kg boiled
- Red tomatoes - 2 kg
- White onions - 1 kg
- Refined sunflower oil - 0.7 liters
- Salt without additives - to taste
- Large heavy-bottomed saucepan
Instructions
Step 1
Sort out the mushrooms, peel, rinse. If the mushrooms are large, cut into large pieces. Boil in salted water for 30 minutes after boiling, removing scale with a slotted spoon. If you see that the mushroom broth turns out to be too dark in color, then 15 minutes after boiling, change the water to fresh, add salt and boil again for 15-20 minutes.
Step 2
Throw the boiled mushrooms in a colander, let the broth drain, cool a little. Weigh the mushrooms and then measure out the required amount of tomatoes and onions, based on the original proportion of the recipe: mushrooms 3 kg / tomatoes 2 kg / onion 1 kg.
Pass the mushrooms through a meat grinder. Place in a large saucepan.
Step 3
Wash the red tomatoes, remove the stalks, cut into large pieces, pass through a meat grinder and place in a saucepan with rolled mushrooms.
Step 4
Peel white onions, wash and also pass through a meat grinder. Combine in a saucepan with tomatoes and mushrooms.
Step 5
Add refined vegetable oil and canning salt (no additives) to your saucepan to taste and mix thoroughly. Simmer the mushroom caviar for about an hour without leaving the stove and stirring constantly. Watch carefully so that the mushroom caviar does not burn!
Step 6
Prepare sterilized jars in advance (jars can be washed with soda and held for 15-20 minutes in the oven at 150 degrees). Jars for boiled mushroom caviar, you need to take only half a liter. If you still use a jar with a volume of more than 0.5 liters, then the mushroom caviar should be eaten as soon as possible.
Step 7
Spread the caviar in jars, close with metal lids. For reliability, you can additionally sterilize filled cans for 20 minutes. Then turn the jars upside down and leave to cool.
