Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- slippery jacks500 g
- sunflower oil60 g
- onions140 g
- salt5 g
Nutrition
per 100 g
- Calories
- 101 kcal
- Protein
- 3 g
- Fat
- 9 g
- Carbohydrates
- 3 g
Instructions
Slippery jacks are quite 'slimy' mushrooms, so you need to pay proper attention to the preparation process. So, prepare the mushrooms: 1. Rinse the slippery jacks well and clean them thoroughly. 2. Rinse the slippery jacks several more times and soak them in very cold salted water for about 10-15 minutes. 3. Boil the mushrooms in salted water for 5-10 minutes after the water comes to a boil. 4. Drain the water from the slippery jacks and rinse them in a colander under running water. 5. Let the excess water drain. While the water is draining from the mushrooms, you can start the main part of cooking: 1. Peel and cut the onion into small cubes, then fry it in sunflower oil until translucent. 2. Cut the boiled slippery jacks into small pieces. 3. Add the mushrooms to the pan and fry until the liquid has completely evaporated. 4. Season with salt to taste. Serving, storage, use: - the finished dish can be served immediately on its own or, if desired, seasoned with herbs/garlic; - for storage, put the mushroom caviar in a glass container and refrigerate (shelf life – a few days); - for long-term storage, place the hot caviar in sterile jars and sterilize (15 minutes after the water comes to a boil is enough). Use the caviar for sandwiches, as a filling for pies, pancakes, or as a snack.
