Let's prepare the incomparable caviar from fragrant white mushrooms today, and how to make it delicious and right, we will tell in detail in the recipes described below.
Recipe for caviar from white mushrooms through a meat grinder
Ingredients:
- white mushrooms - 4,5 kg;
- onions - 1.5 kg;
- sunflower oil - 2/3;
- kitchen salt - to taste;
- a mixture of peppers - to taste;
- table vinegar - 90 ml.
Preparation
First, we sort through all the available mushrooms, and then thoroughly rinse them in a large quantity of cold water. Now we move them into a high, large saucepan, fill everything with clean water and add salt to it, it is quite salty. We put this container on a gas stove and boil mushrooms, about 25 minutes. We throw them into a deep colander and as soon as they stop steaming, we pass everything through the electric meat grinder.
We clear the onion and crush it into large cubes. We spread the sunflower oil in a large saucepan and fry onions until soft. We remove it with a noise and crush it in exactly the same way as the mushrooms, here we drain the oil on which the onion was fried. Individually your own taste, add a mixture of different peppers, pour vinegar into the caviar and, mixing the snack with a spatula, distribute it on the glass containers, roasted in the oven. We send them to the stove and in pots with water, sterilized for 40 minutes, after which we roll up the jars with roasted lids.
Caviar from fresh white mushrooms - recipe for winter
Ingredients:
- fresh white mushrooms - 4 kg;
- carrots - 700 g;
- onions - 900 g;
- tomatoes - 600 g;
- sunflower oil - 300 ml;
- laurel leaf - 4 pieces;
- pepper, salt - to taste.
Preparation
The mushrooms washed thoroughly, cut into 2-3 parts, put into a pan with already well-salted water. At least 15-20 minutes we boil mushrooms on the stove, then we move them to a metal colander and rinse under running water, and then leave to drain.
Finely chopped fresh onions are fried in a deep saucepan, along with grated carrots on a medium grater until the vegetables are ready. Next, add to them twisted through a large sieve mincers tomatoes and, sprinkling everything to taste with fragrant black pepper and salt, stew under the cover for about 7 minutes. We move it all along with the oil in a pan with a thick bottom and add to the stewed vegetables chopped small pieces of boiled mushrooms. Stew caviar on the hot plate of the gas stove for an hour, and then distribute it on glass jars, three times scalded with boiling water and tightly seal them.
Caviar from legs of ceps - a recipe for the winter
Ingredients:
- legs of ceps - 2 kg;
- onion - 700 g;
- Fresh green parsley - 1 bunch;
- sunflower oil - 120 ml;
- vinegar - 50 ml;
- kitchen salt - to taste.
Preparation
If the hats of white mushrooms you needed to make any delicious dishes, then we know how to cook no less delicious caviar from the remaining legs.
We wash the feet even more carefully and responsibly, since they may have remains of the earth. Next, cut them with arbitrary cubes and fry together with the same cubes of juicy onion in a large amount of sunflower oil in the saucepan. When we see that the mushrooms are already caught in brownish crusts, turn off the gas and let them cool down. Then we move all this fragrant beauty into the big bowl of the blender and crush it to a gruel with small pieces. We transfer it back to the saucepan and, adding a little water and a kitchen salt (to taste), stew snack 30, and even 40 minutes. We distribute it according to properly prepared banks and seal all with tin lids.