Milk caviar

Step-by-step preparation

Cooking time: 1 hr 50 mins

1. STEP 1

   

   How to make caviar from milk mushrooms for the winter? Prepare all the necessary ingredients. During the mushroom picking season, when there are especially many of them, this is the easiest and fastest way to prepare milk mushrooms for the winter. It is imperative to make preparations from fresh mushrooms, which after collection are not stored for a long time. Wash the mushrooms in running water, clean them from forest debris, leaves and twigs, remove rotten and wormy mushrooms.

2. STEP 2

   

   Place the milk mushrooms in a deep container, fill with cold water and add salt. This will help get rid of all the insects hidden inside the mushrooms, in addition, it will reduce the bitterness inherent in mushrooms. Drain the water in which the mushrooms were soaked, and wash the mushrooms in running water. Place them in a saucepan, fill them with fresh cold water and place the saucepan with the mushrooms on the fire, bring to a boil.

3. STEP 3

   

   Drain the water in which the milk mushrooms were boiled, fill them with fresh water, put them back on the fire, bring to a boil and cook over medium heat for one hour, removing the foam that forms on the surface with a slotted spoon. Then drain the mushrooms in a colander. Allow the water in which the mushrooms were cooked to drain completely. The mushrooms must cool completely.

4. STEP 4

   

   Peel the onions, wash, dry and finely chop with a knife.

5. STEP 5

   

   Pour vegetable oil into the frying pan; when it is hot, add the onions. Fry it until golden brown over medium heat.

6. STEP 6

   

   Pass the mushrooms through a meat grinder or chop using a blender or food processor until they reach a consistency that resembles caviar in appearance. Add fried onions, salt and ground black pepper to the mushroom mixture to taste. Mix the mixture thoroughly.

7. STEP 7

   

   Prepare jars for the preparation in advance. It is better to use small jars for mushroom caviar so that after opening the caviar will not be stored for a long time. Wash the jars with soda under running water, place them upside down in the oven, heat it to 150 degrees and sterilize 0.5 liter jars for 10 minutes. Either sterilize by steam or in the microwave. Wash the lids and boil. Place the mushroom caviar in sterilized jars.

8. STEP 8

   

   In order for mushroom caviar to be stored for a long time, it must be sterilized in jars. To do this, place a cloth in the bottom of a saucepan with water, place jars of caviar on it, cover the jars with lids and sterilize at a low simmer for about 20 minutes. The water should reach the jars approximately up to their hangers. Cover the jars with lids and let cool at room temperature under a blanket. Store in a cool place.

9. STEP 9

   

   Bon appetit!

Comments on the recipe

Mila-Mila

30.07.2023

4.7

Surely delicious. Thanks to the author for the recipe, I'll try it. I close the milk mushrooms for the winter in this way.

little cat

30.07.2023

5

Caviar from milk mushrooms for the winter is an excellent mushroom preparation for the winter. It is especially good to do it in the fall, when the active season of mushrooms begins. Such caviar from milk mushrooms can be prepared from very large mushrooms, which can even be considered overgrown. This is its peculiarity. Personally, I twist the legs and caps through a meat grinder twice - the caviar turns out more tender. Thank you very much for the recipe!