- Milk mushrooms – 1 kilogram
- Tomato sauce – half a cup
- Onion – 1 head
- Salt – 2 tablespoons
- Pepper – 2 teaspoons
- Vegetable oil – half a cup
- Garlic – 2 teeth
Products
You will need – milk mushrooms, water, salt, onion, garlic, black pepper
Peel the mushrooms, wash, pour water and cook for 20 minutes. Rinse the mushrooms in a colander, drain the water, chop the mushrooms with a blender or meat grinder, return to the pan and cook over low heat with the addition of oil for 20 minutes.
Peel onion and garlic and finely chop. Heat a frying pan, pour 2 tablespoons of oil, put onions and garlic, fry for 5 minutes. Add tomato sauce, ground black pepper and salt, milk mushrooms, mix and bring to a boil.
Arrange the finished mushroom caviar in sterilized jars, cool in a blanket and store in a cool, dry place.
Tasty Facts
– Both good and slightly overgrown mushrooms are suitable for caviar from milk mushrooms.
– For caviar, boiled milk mushrooms can either be finely chopped or chopped with a meat grinder.
– For cooking caviar from milk mushrooms, a cauldron is most suitable , it can be replaced with a thick-walled pan.
– Jars with caviar from milk mushrooms can be additionally sterilized: close the jars with lids, put them in a pot of hot water (previously cover the pan with a napkin), and boil over low heat for 50 minutes.