Mushroom caviar recipe from autumn mushrooms
In favorable weather with warm, long rains, you can collect a large crop of honey mushrooms. And their preliminary preparation for cooking - cleaning and washing, does not require scrupulousness. And worm mushrooms are usually few, and this gives honey mushrooms attractiveness. However, when you bring many fruit bodies from the forest, the question arises: what can be done with them?
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How to cook caviar from autumn honey mushrooms for the winter: ingredients
We offer to cook caviar from autumn mushrooms for the winter. Many housewives make this blank in large quantities, because it is a lifesaver for every day, especially when guests suddenly rushed in and the refrigerator was empty. It makes excellent sandwiches, as well as a filling for pizza and pies. Caviar from autumn mushrooms is perfect for julienne, soups and sauces. In addition, this workpiece is very tasty and healthy. It can be put on the table as an independent dish or as a side dish with boiled potatoes and meat. Make mushroom caviar from autumn mushrooms for the future and you will never regret that you did it. The preparation is obtained nutritious, with a unique fragrant forest aroma, as well as trace elements necessary for the body.
How to cook mushroom caviar from autumn mushrooms for the winter, so that later, on winter cold days, please your yummies with your household? For the preparation of caviar, we need the following ingredients:
- fresh honey agarics - 3 kg;
- onions - 1 kg;
- carrots - 700 g;
- vegetable oil - 200 ml;
- salt to taste;
- vinegar - 70 ml;
- freshly ground black pepper - 2 tsp.
How to make mushroom caviar from autumn mushrooms
The recipe for caviar from autumn mushrooms involves several stages of preparation. To start, the mushrooms should be washed well in water, and then cut off the remains of the mycelium, if any remained on the legs. Be sure to boil them in salted water for 20-30 minutes. Pull out with a slotted spoon in a metal sieve and let the liquid drain well.
While water flows from honey mushrooms, carrots and onions need to be peeled, washed under a tap and cut into cubes. To quickly fry the carrots, you can grate it on a coarse grater.
Put vegetables in a deep saucepan with vegetable oil and fry for 15 minutes. Grind through a meat grinder or use a blender, add a little salt, put in a bowl.
Put glazed mushrooms in a saucepan with butter and fry for 20-25 minutes. Grind with a blender or meat grinder, add vegetables to them and simmer over low heat for 15 minutes.
Introduce freshly ground black pepper, pour vinegar, mix, add salt to taste and continue to simmer for 30 minutes.
Then lay out in sterilized jars of 0.5 l and close with plastic lids. It is worth saying that banks do not need to be filled to the very top. Leave 1 cm of free space, then fill it with oil. Jars can be refrigerated or taken out to the cellar.
Now you know how to make caviar from autumn mushrooms for the winter. If you have such mushrooms, you can try making an appetizer according to our recipe.And if it’s not the season yet, write this recipe in your cookbook so that you don’t forget about it later.
I want to say that in mushroom caviar, you can use other products, such as eggplant, bell peppers, and tomatoes. If you are not going to store caviar from autumn mushrooms for a long time, then vinegar can not be added. The caviar turns out to be so tasty that for a long time it will not be able to stand - it is simply promptly eaten.
