Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Chanterelles350 g
- Onion100 g
- Carrot100 g
- Vegetable oil95 ml
- Allspice4 pcs
- Salt0.25 tsp
- Table vinegar0.5 tbsp(9%)
Nutrition
per 100 g
- Calories
- 146 kcal
- Protein
- 1 g
- Fat
- 15 g
- Carbohydrates
- 4 g
Instructions
Prepare all the ingredients. Use fresh chanterelles with no signs of spoilage.
Sort the chanterelles and clean off any dirt and soil. Wash them and dry them.
Grind the chanterelles in a meat grinder or, as I do, with a blender.
Place the ground chanterelles in a cauldron or, as I do, in a heavy-bottomed pot. Pour in 25 ml of vegetable oil and stir.
Place the chanterelles over medium heat, bring to a boil while stirring, and reduce the heat to low. Cook the mushrooms for about 40–60 minutes, stirring occasionally, until the released liquid has completely evaporated.
Wash, peel, and dry the onion and carrot. Grate the carrot and finely chop the onion. Transfer the vegetables to a skillet with 25 ml of vegetable oil.
Sauté the vegetables over medium heat for 7-10 minutes, stirring. They should become soft and lightly browned but not burn, so as not to spoil the appearance of the caviar.
Add the sautéed vegetables to the cooked mushrooms and stir.
Season everything with salt, add allspice berries, and stir. Cover with a lid and stew over low heat for about 20 minutes, stirring, so the caviar does not burn.
Wash the jars and lids with hot water and baking soda. I sterilized one 0.5 L jar over steam using a special ring for 5 minutes. I boiled the lids. In a small saucepan over low heat, heat 3 tbsp (≈45 ml) of vegetable oil for 2-3 minutes until hot (it should not boil or smoke).
Pour the vinegar into the finished caviar, stir, and immediately pack it into hot dry jars. Pour the hot vegetable oil over the top of the preserve — it should completely cover the caviar.
Seal the jars airtight with dry sterile lids and leave them standing upright until completely cool. I do not recommend turning the preserve upside down, otherwise the protective layer of hot oil will mix with the caviar.
Serve the chanterelle mushroom caviar as a cold appetizer with fresh bread, warm jacket potatoes, buckwheat porridge, or as a filling for tartlets and pancakes. Enjoy!
