Mushroom caviar from champignons

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

   How to make mushroom caviar from champignons for the winter? Prepare all the necessary ingredients. Champignons should be white without spots or damage or smell of rot. They should not feel slippery to the touch. It is better to take fleshy tomatoes.

2. STEP 2

   

   Sort the champignons, clean them of dirt and soil, because it is with it that botulism can be introduced into the preparations. And in preparations it develops very quickly, releasing toxins. Cut out damaged areas, if any, remove the “skirt”. Cut large mushrooms into several pieces. This way they will fit more compactly in the pan. Boil the champignons in lightly salted water for 20 minutes after boiling.

3. STEP 3

   

   While the mushrooms are cooking, take care of the vegetables. Peel the onions and carrots and wash them. Grate the carrots on a medium grater and finely chop the onion. Pour a third of a glass of vegetable oil into the frying pan, heat the frying pan and add the vegetables.

4. STEP 4

   

   Fry carrots and onions over medium heat for 10-15 minutes. The vegetables should become soft and slightly browned.

5. STEP 5

   

   Place the boiled mushrooms in a colander and drain all the water.

6. STEP 6

   

   Wash the tomatoes, remove the stems and cut into large random pieces for easy chopping. Grind them in a meat grinder with medium or small holes.

7. STEP 7

   

   Grind the champignons, like the tomatoes, in a meat grinder.

8. STEP 8

   

   To stew caviar, take a large saucepan or cauldron. Transfer all the prepared vegetables and mushrooms into it. Add salt, spices and remaining vegetable oil. Mix everything until smooth. And simmer over low heat for 2 hours after boiling. Stir occasionally to prevent the caviar from burning.

9. STEP 9

   

   Wash and sterilize the jars well. I pour boiling water into the bottom of the jar in a thin stream, about 1/4 full. To prevent the jar from bursting, do not get water on its walls. Cover with a lid and leave for 10 minutes. Afterwards I drain the water and the jar is ready.

10. STEP 10

    

    Add vinegar to the prepared mushroom caviar, mix everything well, distribute into jars and roll up. Place the jars on the lids, wrap them up and leave them at room temperature for a day. Store in a cool place.

Comments on the recipe

OLICHKA

24.12.2023

5

Caviar made from wild mushrooms, such as honey mushrooms, is incredibly tasty. But I also liked the champignons.

marakesh

24.12.2023

4.8

Wow! I haven't tried this for a long time! I always had to follow this recipe:

Natalya

24.12.2023

4.5

Very tasty, thanks for the recipe!)