How long to cook mushroom caviar?

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

Rules for cooking mushroom caviar for the winter

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

Mushrooms must be cleaned, cut 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 mushrooms. Peel the garlic and chop finely. Salt and pepper mushroom caviar, add garlic and mix well. Mushroom caviar is ready! It can be served at the table or put in the refrigerator, it will not deteriorate for 5 days.

Alternatively, when preparing 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.

Products for cooking mushroom caviar

Mushrooms – half a kilo
Onions – 3 heads
Garlic – 10 cloves
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
Cloves – a couple of flowers
Black peppercorns – 10 pieces

How to cook mushroom caviar for the winter

Mushrooms clean, wash and cut. 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, add the onion and fry it for 10 minutes. Mix mushrooms and onions in a bowl, chop with a blender or meat grinder. Pour the vinegar into the mushroom mixture and stir.

Prepare sterilized jars, put greens and garlic on their bottom. Pour mushroom caviar into jars, put horseradish leaves on top. Roll up jars with mushroom caviar and put away for storage.

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