How long to cook mushroom caviar?

Cook mushroom caviar from fresh mushrooms for 1 hour. Cook mushroom caviar from oyster mushrooms and mushrooms for half an hour.

Rules for cooking mushroom caviar for the winter

The first thing to do is prepare the ingredients for the mushroom caviar. As a rule, the products are taken in the following ratio: for a pound of fresh forest mushrooms – 2 large heads of onions and 5 cloves of garlic, 2 tablespoons of vegetable oil, salt and pepper – to taste. The most suitable mushrooms for caviar are forest tubular. Flywheels, aspen mushrooms, brown boletus, boletus will give excellent uniform mushroom caviar. Separately, it is worth preparing caviar from lamellar mushrooms – honey agarics, chanterelles, champignons, etc.

The mushrooms must be peeled, chopped and boiled in salted water, put in a colander to remove excess liquid, and then chopped with a blender. Finely chop the peeled onion and fry, combine with the mushrooms. Peel the garlic and chop finely. Season with salt and pepper, add garlic and mix well. Mushroom caviar is ready! It can be served or put in the refrigerator, it will not deteriorate for 5 days.

Alternatively, when cooking mushroom caviar, you can add sour cream to the pan with mushrooms – then the caviar will have a delicate sour cream flavor.

How to cook mushroom caviar for the winter

If you want to cook mushroom caviar for the winter, vinegar, additional salt, spices and seasonings will come in handy.

Mushroom caviar products

Mushrooms – half a kilo

Onions – 3 heads

Garlic – 10 teeth

Vinegar 3% apple or grape – 1 tablespoon

Carrots – 1 piece

Salt – 4-5 tablespoons to taste

Vegetable oil (ideally olive) – 1 tablespoon

Dill and parsley – several branches each Horseradish leaves – 2 leaves

Carnation – a pair of flowers

Black peppercorns – 10 pieces

How to cook mushroom caviar for the winter

Peel, wash and chop the mushrooms. Pour water into a saucepan, add salt, bring to a boil. Put the mushrooms in a saucepan, cook for 40 minutes.

Peel and finely chop the onion, peel and grate the carrots. Heat a frying pan, add oil, put onion and fry for 10 minutes. Mix mushrooms and onions in a bowl, chop with a blender or meat grinder. Pour vinegar into the mushroom mixture and stir.

Prepare sterilized jars, put herbs and garlic on their bottom. Pour mushroom caviar into jars, put horseradish leaves on top. Roll up the jars of mushroom caviar and store.

The mushroom caviar will be ready to eat in exactly 1 week. You can store mushroom caviar for up to a year.