"Black caviar"

"Black caviar"

Category: Cold meals and snacks

Ingredients
Porcini mushrooms	200 g
onion	1 PC
salt	taste
pepper	taste
vegetable oil (preferably olive or flaxseed)	1 tbsp. spoon

Cooking method

• Soak the mushrooms for 5 minutes in hot water, then squeeze and mince together with the peeled onions or finely chop, add salt and pepper to taste. They are used for making bouderworts or as an independent dish.
  

The dish is designed for

5 servings

Time for preparing:

10 minutes

National cuisine

Komi-Permian

Note

Caviar is called "black", because earlier mushrooms were dried in a Russian oven, they turned black. The caviar naturally also acquired a black color ...

Can't you see it better?

so it's better, otherwise it's straight blue-blue frost lay on the wires

Much better

[SBV]

SBV, and how much caviar is obtained if the mushrooms are not boiled, as in your recipe?

I ask because we have porcini mushrooms - an expensive delicacy. And I try to cook them longer, so that they swell and there are more of them. We can say that I save this way.

and we have these porcini mushrooms .. I finish writing, like horsetail

Gypsy, dear, so I ask you then - fill up these porcini mushrooms for me "from the belly", otherwise I would eat and eat them ...

and we have these porcini mushrooms .. I finish writing, like horsetail

And where do they grow there in Israel?

So I write, no, or rather they don't grow, but you can buy a devil with horns, if you had money and desire

Many years ago, I remember my parents sent me a parcel to Israel full of dried mushrooms, one bag from my parents, one from a neighbor. The parental mushrooms were not tasty, overcooked, they somehow dried them so cruelly on the stove that they were all burnt. The neighbors, after soaking, are like living, perfumed.But I see all her mushrooms are dotted with holes, and after soaking in them, the worms are soaked and also climbed out like living ones.But I cooked them, persuading myself that hot raw does not happen and worms are the same protein But it is so and I could not. For a long time they lay these mushrooms in a bag .. then threw them out at the next move. Eh .. and in tivtam (Russian store) they are, but a little expensive and small doses.

In principle, you can use other mushrooms, not necessarily white (but always dry), but as for boiling, boiling them, you just need to soak them, otherwise it will turn out to be something completely incomprehensible ...

So I write, no, or rather they don't grow, but you can buy a devil with horns, if you had money and desire

Many years ago, I remember my parents sent me a parcel to Israel full of dried mushrooms, one bag from my parents, one from a neighbor. The parental mushrooms were not tasty, overcooked, they somehow dried them so cruelly on the stove that they were all burnt. The neighbors, after soaking, are like living, perfumed.But I see all her mushrooms are dotted with holes, and after soaking in them, the worms are soaked and also climbed out like living ones.But I cooked them, persuading myself that hot raw does not happen and worms are the same protein But it is so and I could not. For a long time they lay these mushrooms in a bag .. then threw them out at the next move. Eh .. and in tivtam (Russian store) they are, but a little expensive and small doses.

No, better self-assembled and self-dried!

Here is an article about the ban on caviar 🔗 ... Everything on the market is contraband.

Artem43, so we have the same caviar in quotes

Well, I still think the information is useful. By the way, I would probably be able to eat such caviar that is here. Is it made of bread?

Oh, what an ad "unobtrusive".