How to make mushroom caviar

You’ll need
    • For dry mushroom caviar:
  • 50g dry mushrooms;
  • 1 head of onion;
  • 1-2 tbsp. vegetable oil;
  • black ground pepper;
  • salt.
  • For caviar from dry and salted mushrooms:
  • 250 g salted mushrooms;
  • 50 g dry mushrooms;
  • 1-2 heads of onion;
  • 2 cloves of garlic;
  • 1 boiled steeped egg;
  • fennel or parsley greens;
  • 6% vinegar to taste;
  • 1-2 tbsp vegetable oil.
  • For mushroom caviar onion:
  • 1 kg mushrooms;
  • 200 g onion;
  • 300 g tomatoes;
  • 150 ml vegetable oil;
  • ground black pepper;
  • salt.

Caviar from dry mushrooms
rinse dry mushrooms and soak them overnight in a small amount of cold water. In the morning, gently drain the infusion and strain. And rinse the mushrooms again and put in the strained infusion. Then put on a moderate heat and cook the mushrooms until soft. After that, remove from the heat, cool and skip through the grinder (or cut finely). If mushroom caviar is dry, add a little mushroom decoction to it. Clean and cut the onion onions. Slightly fry it on vegetable oil, refrigerate and mix with mushrooms. Add pepper and salt, mix everything thoroughly. For a more acute flavour, mushroom caviar can be filled with lemon juice or vinegar.


Caviar from dry and salted mushrooms
Dried mushrooms prepare and boil according to the previous recipe. Catch the salty mushrooms from the brine and rinse well. Turn on the colander, let the water drain. Brush the onion and roast in vegetable oil. Then add the finely cut or passed through the grinder boiled mushrooms and put them out with the onions for 15 minutes. Attach the crushed salted mushrooms. Stir in a good way. Brush the garlic clove, skip through the press and add to the mushrooms. Pepper the caviar and refill with vinegar. Place in a salad pan, sprinkle with finely chopped dill or parsley greens and chopped boiled egg.


Mushroom caviar,
rinse very thoroughly mushrooms, brush and cut in pieces. Boil the mushrooms in salted water over a medium heat for 20 minutes. Turn on a colander, rinse with cold boiled water, cool the mushrooms and pass through the grinder. Place the mushroom mass into a cooking oil pan and fire on a quiet heat for half an hour. Separately, fry finely chopped onions and tomatoes cut into slices. Combine vegetables with mushrooms, add salt and pepper, stir and put it all together over a high heat for 15 minutes, stirring constantly. After that, spread still hot caviar into prepared pre-dry warmed cans, roll them and proterize them.

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