Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- honey mushrooms1 kg
- Slippery Jack mushrooms1 kg
- onion300 g
- carrot(optional)
- vegetable oil40 ml
- saltto taste
- ground black pepperto taste
Additionally:
vegetable oil80 ml
Nutrition
per 100 g
- Calories
- 62 kcal
- Protein
- 2 g
- Fat
- 5 g
- Carbohydrates
- 2 g
Instructions
Prepare all necessary ingredients. Thoroughly wash and clean the mushrooms. Then boil the mushrooms in salted water for about 30 minutes, skimming off the foam that forms, until tender.
Meanwhile, peel the onion and carrot, cut the onion into small dice, and grate the carrot. Fry the vegetables in vegetable oil until soft. Transfer the boiled mushrooms to a colander and wait until all the liquid drains off.
Transfer the processed mushrooms to the skillet with the fried vegetables. Place the skillet over medium heat. Add salt and pepper to taste, stir, and stew covered for 30–40 minutes, stirring occasionally, until done. While the mushroom caviar is cooking, sterilize the jars and lids.
When the caviar is ready, blend it with a blender until smooth. Tightly fill the pre-sterilized jars with the hot caviar so that no air remains, and pour 1–2 tablespoons of vegetable oil on top of each. Seal the jars with lids and let cool at room temperature. Store the cooled preserves in a cool place.
Serve the mushroom caviar.
