Fresh mushroom caviar

Category: Blanks
Fresh mushroom caviar

Ingredients

fresh mushrooms
carrot
turnip onion
salt, sugar
fruit vinegar
herbs and garlic

Cooking method

  • This is a simple and delicious recipe. Any mushrooms are suitable, but best of all lamellar (such as russula), scrap (crumb) of various mushrooms is excellent. We clean the mushrooms, cut them arbitrarily and rinse well. Next, cook by simmering or stewing in your own juice or boil for 20-25 minutes. I like simmering or stewing more, because the taste is richer after that. To do this, put the mushrooms in a saucepan, sprinkle with salt and sugar, close the lid and bring to a boil over high heat, then reduce the heat and cook for 20 minutes, open the lid and let the water evaporate. For the experiment, I cooked in Steba DD2 on the "languor +" program for 96 * C 1 hour (it could have been less), nothing ran away. Who is afraid, mushrooms can be boiled in salted water and drained. To the ready-made mushrooms, add spared onions and carrots, fruit vinegar (you can use cider, wine, lemon juice) to lighten mushrooms, herbs and garlic. We break everything with a hand blender or scroll through a meat grinder. Can be eaten with bread, used in pies, dumplings, pizza, "chips-potatoes", with cereals. Can be frozen in portions in bags or plastic containers for future reference.


Tanyulya
How I adore mushroom caviar, precisely from milk mushrooms. But we don't have them this year.
Linadoc
Tatyana, Tanya, but my milk mushrooms and blackies only go to fermentation. That's where the yummy is! The tank is already standing, fermenting. And I prefer caviar from russula and crumbs of all kinds of mushrooms. Today I will have baked potatoes with mushroom caviar, and tomorrow a pie!

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