Mushrooms, these wonderful gifts of the forest, are good in all forms. They can be fried, marinated, boiled, salted, dried. The most delicious mushroom caviar according to the recipe of our grandmothers is made from dried mushrooms. All forest peoples know about this. Of course, dried mushrooms can also be added to soup, but it is better if they serve in it only as an addition to meat. By themselves, mushrooms in the soup have no taste at all - so something rubber and black, while caviar from dried mushrooms is a completely self-sufficient dish. It can be put on the holiday table. Cooking it is not at all difficult - there would be mushrooms. So let's get started:
Recipe number 1. Dry caviar "classical"
Soaked dried mushrooms in boiling water for 10-12 hours, the easiest way - at night. You can take any mushrooms, but it is better if they are still more valuable species: porcini, butterfish, and chamomile. In the morning, you need to get the mushrooms, squeeze them and chop. Our ancestors chopped them with a chop in a wooden trough. Perhaps, from this mushroom caviar from dried mushrooms acquired some special taste. If you grind them in a meat grinder, a subtle smack of metal appears. You can use for this purpose something from modern kitchen appliances - a mixer or a blender.
At 4 tbsp. tablespoons of dried mushrooms you need to take 3 onions and chop them too. Onions do not need to scroll in a meat grinder or in a mixer. If it is crushed to a paste, your game will be very bitter. Therefore, either chop it with a chop, or cut it with a knife.
After the mushrooms and onions are ready, mix them in one bowl, pepper and salt to taste and add, also to taste, sunflower oil. By the way, the quality of this oil will largely depend on what taste your mushroom caviar will have in its final form. It is best if it is very high quality, but not deodorized.
Everything, our dish is ready. When serving, you can sprinkle it with herbs.
Such caviar from mushrooms is also good , the recipes of which are somewhat different from the previous one:
Recipe number 2. Dry boiled mushroom caviar
This mushroom caviar is cooked, in general, in almost the same way, only the mushrooms are soaked in cold water for 8-10 hours. After they are reached, the water in which the mushrooms are soaked must be filtered through double gauze. Then the mushrooms are boiled in this water until tender over low heat and chopped. Finely chop the onion and fry in vegetable oil. Mushrooms are mixed with fried onions. Pepper, salt and add sugar and vinegar to taste.
You can cook caviar from fresh mushrooms. Honey mushrooms are especially good for this.
Recipe number 3. Fresh mushroom caviar
Fresh mushrooms are washed, cleaned and scrolled in a meat grinder. Vegetable oil is poured into the pan and the rolled mushroom mass is fried to such an extent that the water from the pan evaporates completely. At the end add finely chopped onion, pepper, salt, add a little sugar and vinegar to taste. Such mushroom caviar can be stored in the refrigerator, but not for very long.
NB! Some, to save for the winter, lay it in jars and close hermetically with lids. This is not worth doing. On fungi, there are often causative agents of anaerobic infections - botulism. In the absence of oxygen, they can begin to multiply and secrete botulinum toxin. Poisoning them can lead to serious illness and even death. If you really want to keep caviar for the winter, it is better to put it in plastic bags without closing it too tight, and place it in the freezer. And it is best to make caviar from dried mushrooms in winter.
Recipe 4. Salted Mushroom Caviar
Good for such caviar are salty breasts or mushrooms. If they are very salty, they need to be soaked a little. Soaked mushrooms are crushed. Cut and fry the onion and mix it with mushrooms. Season caviar with vegetable oil, pepper according to your taste. Food lovers can add a little garlic.
Caviar recipe number 1 - the most fragrant and rich in protein. According to the recipe number 2 - easier to digest. Caviar from honey mushrooms is a quick way to process them. The last recipe is for everybody.
Good appetite!