Caviar of mushrooms is a nourishing all-purpose snack, which can be simply spread on a slice of bread, and use it as a filling in pies or other pastries, and serve with boiled potatoes, supplement it with pasta, rice or porridge.
How to prepare caviar from fresh white mushrooms - a simple recipe for winter
Ingredients:
- fresh white mushrooms - 1.6 kg;
- onion bulbs - 115 g;
- cloves garlic - 3-4 pcs .;
- cooked is not iodized salt - to taste;
- refined olive or sunflower oil - 45 ml;
- white wine vinegar - 15 ml;
- laurel leaf (medium size) - 1 piece;
- Black, red and sweet pepper (ground) - to taste.
Preparation
Preparing for the winter caviar from white mushrooms begin with the preliminary preparation of mushroom raw materials. You can use whole specimens, as well as trimming, broken hats or just legs. The taste of the billet will in any case be glorious. The main thing is that the selected mushrooms are not spoiled and do not contain wormholes.
The selected mushroom mass is washed thoroughly, filled with water and put on a cooker. White mushrooms should be kept on fire with a moderate boil until settling to the bottom. It will take about thirty or forty minutes of your time. At least once, the water in which the forest white mushrooms are cooked, should be changed to a new one.
On readiness we pour mushrooms with water in a colander and leave for draining for a while. At this point, we are preparing for onions and garlic. Heads and teeth are cleaned and cut into cubes as small as possible. In the frying pan heated in the frying pan, we first spread the onion mass, give it a gild, and then add the garlic and fry the vegetables together for a minute.
We boil the boiled mushrooms after draining a little more and crush them. You can simply cut the product with a small sharp knife, grind it in a blender or with the help of a meat grinder. Mix the resulting mushroom mass and fry from onion and garlic in an enamel vessel, add salt, ground black, red and sweet-smoked pepper to taste, throw a laurel. We place the container on the plate and after boiling we lower the contents on a low intensity fire for forty minutes with periodic stirring.
At the conclusion of the preparation, add white wine vinegar, stir the caviar, unfold it in sterile dry containers, cover with loose lids and after cooling we place it on the shelf of the refrigerator or in another cool storage place.
Of course, instead of white mushrooms, you can take any others that are available. The taste of caviar will be slightly different each time, but in its own way interesting and appetizing.
Caviar from the legs of fresh mushrooms - a simple recipe for the winter with garlic, onions and carrots
Ingredients:
- mushroom legs - 990 g;
- onion bulbs - 115 g;
- carrots - 135 g;
- cloves garlic - 1-2 pcs .;
- cooked is not iodized salt - to taste;
- refined olive or sunflower oil - 45 ml;
- Black, red and sweet pepper (ground) - to taste.
Preparation
Those who know the fungus caviar claim that the most delicious snack is obtained from mushroom legs. Let's prepare one and check the correctness of this theory. Hats can be used for pickling, just fry them in a frying pan with potatoes or apply to prepare other dishes.
The technology of cooking eggs from the legs is not much different from the one described in the recipe above. Similarly, boil the rinsed mushroom product for thirty minutes or until it settles to the bottom, after which we spread the mass to drain and take up vegetables. In this case, in addition to onions and garlic, we will use carrots as a vegetable supplement. Purified components are ground in any available way and fried in a refined oil until soft. Garlic is laid at the end of the frying. Now add the prepared and twisted legs on the meat grinder, salt the caviar and pepper, squish for thirty minutes and pack on a sterile container. It is possible to further refine the components of eggs in a blender to obtain a more uniform texture. But after that we heat the workpiece on the stove with a moderate boil for another couple of minutes.
Capacities with snack after cooling down we cover with boiled lids and we put them after that in a cool place.