In lean years, when valuable mushrooms are rarely found, lovers of "silent hunting" begin to turn their attention to those that were previously considered to be dumped. In times of fungal abundance, for example, clerks (they are also freezers, rank-and-file or sandboxes) were neglected. Say, and they taste bitter, and the smell is not the same, and it takes a long time to cook, and it is often difficult to collect - especially young ones. However, as soon as other mushrooms did not grow, many were interested in caviar from the underground. It will not hurt to stock up on it for the winter, and now you can treat yourself. Those who previously ignored this mushroom will have to urgently master how to properly handle it.
Competent preparation
Before caviar is prepared from the clerks, mushrooms require painstaking processing. Rinse the young ones well enough, but the old ones must be cleaned. And it’s better to do it right after their collection - spend less time. From old copies, the plates are cleaned, and sometimes the hat is scraped if its surface is roughened. Peeled clerks are stacked in cold water, in which they must stay for three days. At the same time, you need to change the fluid at least once a day, and if the sandboxes are mostly old, then twice and thrice. Then the water is drained, and the freezers are folded into a fresh, slightly salted. Most often, caviar from mushrooms is made on the basis of boiled mushrooms. Moreover, the cooking process lasts long enough - 45 minutes for an eight-liter bucket of production. However, there are alternative methods, we will consider them below.
If you do not wait for winter
So, the preparation has been carried out, and caviar from the clerk is intended to be eaten in the near future. In this case, you will not need to sterilize the cans, and you can do without vinegar. Boiled mushrooms spill out into a colander. When the water drains, they are passed through a meat grinder or blender. Some prefer to chop finely so that they are slices. Two large bulbs stand out for half a pod of fellow citizens (not yet welded). They are chopped, fried and added to the mushroom puree. Two tablespoons of vegetable oil, five crushed garlic cloves, pepper and salt are introduced there, and that’s all! Caviar from the followers may remain in the cold for five days. If desired, you can season the dish with sour cream, but already when serving. If you add it in advance, the shelf life will be significantly reduced.
Winter harvesting
The process is more complicated if caviar is prepared from clerks for the winter. For her, three onions and one carrot are chopped; frying is made of them. Then it is mashed in a blender along with cooked mushrooms. When boiling in water, in addition to salt, cloves and peas are laid. A tablespoon of weak vinegar (3%) is poured into the mass, and everything is mixed. The calculation of the components is made on a pound of fresh clerks. On the bottom of sterile cans are scalded sprigs of parsley and dill, interspersed with plates of garlic. Hot mushroom caviar from podtopolniki is poured on top, which is covered with horseradish leaves. Banks are hermetically closed - and in the cellar. In cool caviar does not deteriorate during the year.
Mushroom caviar with tomatoes
The described method is not the only one according to which caviar is prepared from the clerks. The recipe can be varied with additional components. True, the complexity of the preparation increases, as does the amount of effort and time expended. Ground boiled mushrooms in the amount of a kilogram are fried. Separately, chopped onions are allowed in, grated carrots are browned in another pan, and a tomato cut into medium-sized cubes is browned in a third pan. To it, as soon as it turns brown, add crushed garlic (3 cloves) and fry them for several minutes together. Then all the prepared ingredients are combined in one pan, salted-pepper and stewed for about a third of an hour. In sterile cans, this caviar from the clerks is laid out for the winter already cooled down, pasteurized for a quarter of an hour (if the cans are half-liter) and sealed. There is plenty of trouble, of course, but the taste is worth it!
Roasted Mushroom Caviar
All the same, they will have to be boiled beforehand, otherwise you risk getting a bitter taste. Yes, and the workpiece will be stored less. The recipe is interesting in the small number of ingredients and the simplicity of their processing. Boiled rowers are finely chopped (but not chopped) and loaded into a thick-walled pan. An ideal option would be a camping cauldron. For his lack of it, a cast-iron gooseneck is quite suitable. For the most extreme case - a cast-iron frying pan, but you will have to cook in several stages. Mushrooms with a substantial amount of chopped (not crushed) garlic are fried in a bowl. In the hot form, caviar from the clerks for the winter is packed up in cans and poured on top with hot oil in which it was fried. It remains to roll up and remove, the product does not need additional pasteurization.
Braised Mushroom Caviar
To enrich its taste by two kilograms of already cooked clerks, it is recommended to take a third of a kilogram of onions and carrots. Mushrooms are grinded in a meat grinder, onions are finely chopped, carrots are rubbed coarsely and fried separately from other components. All components are put into a pan, flavored with lavrushka (three leaves), peas of pepper (10 pieces), a teaspoon of ground red pepper and salt. Plus a glass of sunflower oil. Everything is stewed together - for a long time, two hours. At the end, before the spill, a spoon of vinegar essence is added, the dish is packed up in cans, rolled up and left to cool under the covers. What is noteworthy, such caviar from the clerks with carrots and onions is not only an excellent snack, but can also be a delicious filling for pies.