Mushroom homemade caviar is one of the most appetizing snacks.
It can also be prepared as a preparation for the winter. Let's look at how to make
mushroom caviar in four different recipes. With their help, you can stock up on this wonderful product in abundance. Having prepared it in the fall, you can serve the dish to the daily table, as well as on holidays. Tartlets, sandwiches and mini pies with mushroom flavor and aroma are another powerful argument for learning how to make mushroom caviar at home.
Product selection
This aromatic appetizer can be made from any mushroom. But honey mushrooms would be the best choice. They can be taken both young and overgrown.
If you use only the legs of mushrooms, then the result will also be good. You can cook not only fresh, but also from salted. Pre-prepared mushrooms, for example, are perfect.
How to make mushroom caviar with lemon juice
Finely chop the half kilogram of the peeled product and simmer over low heat for at least an hour. Add water as needed. Valui and milk should be soaked for several days in saline. Fry the onion in oil, twist together with the cooled stewed mushrooms through a meat grinder. Better twice. Add the juice of a quarter of lemon or half lime, pepper and salt. Put in jars.
An important detail: they should be covered only with nylon, in no case metal covers. Indeed, without the access of air, extremely dangerous pathogens of botulism can multiply in mushrooms. For the same reason, the product we are preparing must be subjected to lengthy heat treatment. It is unacceptable and dangerous to reduce the time of frying or stewing at one’s own discretion.
How to make assorted mushroom caviar
Rinse and boil all the mushrooms (honey agarics, porcini , boletus, mushrooms) after boiling over medium heat for a third of an hour. Quickly transfer to cold water, cool, dry. Finely chop, combine with two chopped onions, pepper, put in an enameled container under pressure for fifteen days. All this time caviar should spend in a cool place.
Spicy billet
For each liter jar, you need to take half or a quarter of the capacity of the highest quality mushrooms. To clear. Prepare an enameled pan. In it, you will need to boil the mushrooms before making mushroom caviar, for half an hour. After boiling add salt and regularly remove the foam with a slotted spoon. Twist the prepared mushrooms in a meat grinder with browned onions. Add 2.5 tbsp. fresh olive oil, preferably deodorized, a spoonful of vinegar, chopped greens. Sterilize in jars for 40 minutes. Mushrooms do not need to put too much pepper so as not to interrupt the delicate taste of the product. For the same reason, be careful when adding salt. Mushroom caviar is used not only as a separate snack or filling for tartlets or unsweetened tubes. This is an excellent semi-finished product for a mass of delicious sauces or mashed soups. Shelf life of caviar does not exceed a couple of weeks in the refrigerator. If necessary, it can be frozen in a clean container portionwise. The freezer will extend the shelf life of up to 4 months.