Chanterelle mushroom caviar

Step-by-step preparation

Cooking time: 1 hr 45 mins

1. STEP 1

   

   How to make mushroom caviar from chanterelles for the winter? Prepare all the necessary ingredients. Take fresh chanterelles without signs of spoilage. Throw away bad mushrooms without regret, otherwise you can get seriously poisoned; under no circumstances should you make preparations from such mushrooms.

2. STEP 2

   

   Carefully sort the chanterelles, clean them of dirt and soil. Wash them thoroughly under running cold water and dry. The chanterelles must be washed well so that there is no soil left at all, otherwise the preparation will deteriorate.

3. STEP 3

   

   Dry the mushrooms and chop. This can be done in a meat grinder or like I did, using a blender.

4. STEP 4

   

   Place the chopped chanterelles in a cauldron or, as I did, in a saucepan with a thick bottom. Pour in half the vegetable oil and stir.

5. STEP 5

   

   Place the chanterelles over medium heat, stir until the first “bubbles” appear and reduce the heat to low. Cook the mushrooms, stirring occasionally, for 40-60 minutes. The mushroom juice that is released during cooking should completely evaporate.

6. STEP 6

   

   While the chanterelles are boiling, take care of the vegetables. Wash the onions and carrots, peel and dry. Grate the carrots on a coarse or medium grater, and finely chop the onion. Pour the remaining vegetable oil into the pan and add the vegetables.

7. STEP 7

   

   Fry vegetables over medium heat for 7-10 minutes, stirring, until cooked. The vegetables should become soft and rosy, but not overly fried, so as not to spoil the appearance of the finished caviar.

8. STEP 8

   

   Add the fried vegetables to the prepared mushrooms and stir.

9. STEP 9

   

   Salt everything, add allspice and stir. Cover with a lid and simmer over low heat for 20 minutes, stirring occasionally to prevent the caviar from burning.

10. STEP 10

    

    Now prepare the lids and jars. Wash the jars thoroughly with hot water and baking soda. Sterilize over steam using a special ring for 5 minutes. Pour boiling water over the lids or boil. Place vegetable oil on the fire in a ladle or other convenient container.

11. STEP 11

    

    Pour vinegar into the prepared caviar, stir and immediately place the chanterelle caviar into hot, DRY jars. Pour hot vegetable oil over the top. The caviar should be completely covered in oil. In order to be sure of the quality and safety of the workpiece, I do not recommend reducing the amount of vinegar.

12. STEP 12

    

    Cover jars of chanterelle caviar with dry, sterilized lids and cool completely. It is best to store chanterelle caviar in the refrigerator. From the indicated volume, approximately half a liter jar is obtained.

13. STEP 13

    

    Bon appetit!

Comments on the recipe

julija

27.11.2023

4.6

Thank you, I liked it. Chanterelles can still be pickled for the winter.

luba60

27.11.2023

4.6

Great! It turns out you can cook caviar with mushrooms...