Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Mushrooms2 kgany mushrooms that can be boiled and fried
- Carrot1 pcs
- Onion1 pcs
- Tomato1 pcsor tomato paste
- Garlic1 cloves
- Vegetable oil3 tbspfor frying; approximate amount, depending on the size of the pan
- Saltto taste
- Ground black pepperto taste
Nutrition
per 100 g
- Calories
- 38 kcal
- Protein
- 2 g
- Fat
- 2 g
- Carbohydrates
- 2 g
Instructions
Prepare the ingredients. Any forest mushrooms work for mushroom caviar (porcini, birch boletes, orange-cap boletes, honey mushrooms, chanterelles), or ordinary button mushrooms with oyster mushrooms — the main thing is that they are fresh, firm and suitable for boiling and frying. Wash the vegetables thoroughly; peel the carrots, onion and garlic, and cut the stalk off the tomatoes.
Wash and clean the mushrooms. Put them in a roomy pot, cover with cold water, salt and bring to the boil. Skim off the foam and simmer the mushrooms over low heat until soft. Lift the cooked mushrooms out of the broth and drain them in a colander so the liquid runs off.
Coarsely grate the carrots. Finely chop the onion, dice the tomato, and press the garlic through a garlic press.
Heat some of the vegetable oil in a pan, add the carrots and fry, stirring, until soft, about 7–10 minutes over medium heat. Then add the finely chopped onion, stir and keep frying the vegetables.
When the onion is lightly browned, add the diced tomatoes and minced garlic, and season with salt and pepper to taste. Simmer for about another 7 minutes, stirring occasionally, until done. Transfer the vegetable mixture to a separate bowl.
Heat the remaining oil in the pan and fry the mushrooms in it for about 5–7 minutes, stirring constantly, until browned. Prepare the jars and their lids — wash them thoroughly and sterilise them in any convenient way.
Take the mushrooms off the heat. Mince the mushrooms and fried vegetables with a meat grinder.
Mix the mushroom and vegetable mixture in a deep bowl. Spoon the still-hot caviar into the prepared sterilised jars, seal with lids, turn upside down and wrap until completely cool. The caviar is ready — it can be eaten right away. Enjoy!
