Warm and rainy autumn attracts fans of quiet hunting in the forests. Returning home with full baskets, mushroom pickers begin to wonder what to cook.
In extreme cases, mushrooms can always be frozen or marinated. But there is another suggestion - mushroom caviar.
You will need:
- mushrooms - 1-2 kg;
- onions - 3 pcs.;
- carrots - 3 pcs.;
- vegetable oil - 2 cups;
- bay leaf - 3 pcs.;
- pepper - 10 peas;
- 9% vinegar - 1 tbsp;
- salt to taste.
How to cook
1. It is best to use wild mushrooms for caviar, and of course, porcini mushrooms. The mushrooms need to be cleaned, cut and boiled in salted water.
2. When ready, place in a colander, rinse, and wait for the water to drain.
3. Peel the vegetables. Chop the onion and grate the carrot. Then fry in vegetable oil.
4. Pass the mushrooms and vegetables through a meat grinder, mix, add salt, pepper, and bay leaf.
5. Transfer the mixture into a saucepan with a thick bottom and simmer for 1.5-2 hours over low heat, stirring occasionally.
When ready, add a spoonful of vinegar, pour into sterile jars and roll up for the winter. Store in a cool place.
Bon appetit!
