How to cook mushroom caviar from boiled mushrooms for the winter

Home preservation has always been considered a very honorable dish on the festive and everyday table. So, in Russian families you can often find blanks from mushrooms. Mushrooms are a very healthy and nutritious product that contains vitamins and beneficial substances, including protein, calcium, zinc and phosphorus. Honey mushrooms completely and completely correspond to such a description, therefore they are very fond of not only collecting, but also eating.

Peeling mushrooms before cooking mushroom caviar

Caviar from boiled honey agarics is an appetizer that will be a great help for every housewife in the kitchen, as it is not only spread on bread, but also used as a filling for pies, tartlets, pancakes and pizzas. In addition, this preparation will be an excellent base for sauces, thick soups, hodgepodge and other dishes.

Mushroom caviar is also a very profitable preparation, because for its preparation you can take all the ugly mushrooms that have not passed the natural selection for pickling. You can prepare a snack from broken, overgrown, slightly damaged mushrooms. However, do not use wormy and blackened fruiting bodies.

Before preparing mushroom caviar from boiled honey mushrooms, it is necessary to properly clean them. To do this, we cut off all contaminated places with a knife, and also remove the lower part of the leg. You can sometimes see bugs on the mushrooms on the plates under the hat, but this should not scare you - they are easily scraped off with a knife. It is also advisable to remove the ring on the leg of each honey agaric, but some housewives do this only in adults. After that, honey agarics should be filled with salted water (1 tbsp. L. Salt per 1 l. Of water) and left for 45-50 minutes. Salt will open the pores of fungi and remove fine dirt with sand. Salt water will also help get rid of the worms that float to the surface. Then the fruiting bodies must be washed under running water.

Cooking mushroom caviar from boiled mushrooms

How can I cook mushroom caviar from boiled honey mushrooms for the winter? This is done very simply, so even novice culinary specialists will cope with this snack with a bang. It can be combined with a wide variety of products: onions, carrots, zucchini, eggplant, tomatoes, garlic, bell pepper, etc. Table vinegar is an essential ingredient for mushroom caviar, due to which the harvest will be preserved for a long time.

So, for cooking snacks, peeled mushrooms are placed in an enameled pan, poured with water and put on medium heat. After boiling, they wait 20-25 minutes and during the process remove the resulting foam. After boiling, water is drained, and the mushrooms are passed through a meat grinder. Traditionally, carrots and onions are most often used in mushroom caviar. Therefore, together with honey agarics in a meat grinder, grind carrots, and cut onions into small cubes and fry until tender in vegetable oil. After that, the carrot and mushroom mass is added to the onion and stewed on low heat until the liquid evaporates. Season to taste with salt, a mixture of ground peppers and other spices (optional). A pair of teaspoons of vinegar is poured, mixed, laid out on sterilized glass jars and covered with lids. Covers can be taken both nylon and metal, but they must be with a special coating. Allow to cool and put into storage in the basement.

Caviar from boiled honey agarics for the winter turns out no worse than the store, and besides, almost all useful and nutritious substances are stored in it. On cold winter evenings, a jar of such a blank will remind you of the warm days spent in the forest and diversify the culinary menu. Mushroom flavor and forest aroma perfectly complement dishes of potatoes, vegetables, pasta, cereals and dough.