Porcini Caviar for Winter

Nutrition

Instructions

1. 1

   Carefully sort the porcini collected in the forest to avoid other varieties or debris getting in. Cut off the lower part of the stem if the mushrooms were cut with part of the mycelium. Remove twigs, debris and anything unnecessary. Rinse the mushrooms under running water. It is better to dry them not with a towel or napkin, but simply on a rack so that the moisture evaporates on its own. This will take time, but this method is optimal. Chop the prepared mushrooms as finely as possible. Heat a frying pan with oil. First pour in the vegetable oil, then add the butter. This will help the latter not to burn but simply to melt. When the oil has completely melted and come to a boil, add the mushrooms and fry them for 15-20 minutes. During this time they will be fully cooked and could be served, but this is not yet the tasty, delicate mushroom caviar. Scald large, ripe, juicy tomatoes with boiling water and peel them. Then cut them and remove the seeds — they will not be needed in the further preparation of the caviar. Pass the tomato flesh through a meat grinder together with the fried mushrooms. Transfer the resulting mushroom mixture back to the frying pan, set the lowest possible heat and bring to a boil. Add salt, ground black pepper, paprika and chili. If desired, you can add other favorite dry spices or herbs — you can use both fresh and dried. Peel the garlic cloves, wash them and finely chop them with a knife. Do not press the cloves through a press — they are very tasty when they appear as pieces in the finished caviar. Cover with a lid and stew the porcini mushroom caviar for 5-7 minutes. Next, place the hot mushroom caviar into sterilized jars, seal with metal lids and cover with a blanket until completely cooled. Store in a cool place (cellar or refrigerator). Enjoy!