Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Black milk caps500 gor other mushrooms
- Onion1 pcslarge onion
- Carrot1 pcsmedium
- Water2 lfiltered
- Vegetable oil3 tbspodorless, for frying
- Saltto taste
- Ground black pepperto taste
- Dried spicespaprika, dried garlic
Nutrition
per 100 g
- Calories
- 18 kcal
- Fat
- 2 g
- Carbohydrates
- 1 g
Instructions
Mushroom caviar from black milk caps is a real find for mushroom lovers! This appetizer came to us from the countryside, where mushrooms were used as the main ingredient for many dishes. Black milk caps are not only tasty, but also healthy! They are rich in vitamins and trace elements, and thanks to the simple preparation method, everyone can enjoy their wonderful taste. Let's dive into the world of mushrooms and discover new facets of their use!
How to make mushroom caviar from black milk caps? Prepare the necessary products. Ideally, use fresh mushrooms, as they retain their unique flavor. If you can't find fresh mushrooms, you can use frozen ones. Black milk caps can be replaced with any other mushrooms, but the preparation stage may be different. Choose spices to your taste. If you prepare the mushrooms in advance, the cooking process will be significantly shorter. If desired, the caviar can be preserved for the winter, maintaining sterile conditions. It is recommended to store this preserve in the refrigerator.
Necessary kitchen equipment:
Pot
Frying pan
Knife
Cutting board
Carrot grater
Meat grinder or blender
Bowl for soaking.
Step-by-step cooking instructions:
1. Black milk caps need to be prepared in advance. To do this, rinse them thoroughly under cold water, clean off any dirt, and cover with cold water. Leave the mushrooms to soak for about 3 days, changing the water 2 times a day. It is best to keep the bowl with mushrooms in a cool place.
2. Then transfer the milk caps to a pot, cover with clean water, and add a little salt. Cook them over medium heat for about 15 minutes. Drain the water, rinse the mushrooms, and cover with water again. Cook for about another 15 minutes after boiling. The time will depend on your stove and the doneness of the mushrooms. For information on how to choose a pot, read the article at the link below the recipe description.
3. Let the milk caps cool slightly and pass them through a meat grinder or blend in a blender.
4. Peel the onion, rinse, and finely chop. To keep the onion from irritating your eyes, rinse the knife and onion in cold water.
5. Wash the carrot with a brush in water and dry it. Peel it with a knife or vegetable peeler. Grate the carrot on a coarse grater.
6. Heat vegetable oil in a frying pan and fry the onion until golden, about 5 - 7 minutes. Then add the carrot and fry for about another 5 minutes, until softened. The time will depend on your stove and the doneness of the vegetables. The article at the link below the recipe description will help you choose a frying pan.
7. Put the chopped mushrooms into the pan and mix with the fried vegetables. Add salt and black pepper to taste. You can use your favorite spices. Fry over low heat for about another 5 - 7 minutes. The time will depend on your stove and the doneness of the dish.
8. Mushroom caviar from black milk caps pairs beautifully with fresh bread or crispy toasts. Garnish the dish with fresh herbs and serve with pickled vegetables. Enjoy your meal!
Storage of the dish:
Store the caviar in an airtight container in the refrigerator for about 5 days.
Dietary adaptations:
For a low-calorie version, use less oil.
Tips and secrets:
To improve the flavor, add a little lemon juice or soy sauce. Experiment with adding herbs such as parsley or dill.
Interesting facts:
Milk caps gained their popularity due to their rich flavor and aroma, which are ideal for cold appetizers.
Important! The wrong frying pan can ruin even the best recipe. For all details on how to choose the ideal frying pan for different dishes, read here.
Any oils are beneficial only up to a certain temperature — the smoke point, at which the oil begins to burn and toxic substances, including carcinogens, form in it. To learn how to determine the frying temperature, choose the best oil for frying, and which oils are better to avoid, read here.
To learn how to choose the ideal pot for soup, porridge, or salting cucumbers, read the article about pots.
For cooking, it is better to use neutral-tasting filtered or bottled water. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic aftertaste.
Since the degree of saltiness, sweetness, bitterness, spiciness, sourness, and pungency is individual for everyone, always add spices, seasonings, and condiments according to your taste! If you are adding a seasoning for the first time, keep in mind that there are spices that are especially important not to overdo (for example, chili pepper).
Instead of fresh mushrooms, you can use frozen or dried mushrooms (you will need 5-6 times less dried mushrooms than fresh ones). Frozen mushrooms can be thawed in any convenient way (for example, in the microwave on the appropriate setting - see the instructions for your appliance) and then drain the liquid. Or, if the amount of liquid in the recipe is not critical, use them without thawing. Dried mushrooms must be rinsed well, since they are not washed before drying, and then soaked in cold water for at least 2-3 hours.
