Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
For one 0.5 l jar:
Milk caps450 g- Onion2 pcs
- Vegetable oil3 tbsp
- Salt0.7 tsp(for seasoning the mushroom caviar + 6-9 tbsp separately for soaking the milk caps)
- Ground black pepper1.5 g
Nutrition
per 100 g
- Calories
- 71 kcal
- Protein
- 2 g
- Fat
- 6 g
- Carbohydrates
- 4 g
Instructions
Prepare the ingredients. Wash the mushrooms, clean them of forest debris, leaves and twigs, and discard rotten and wormy specimens.
Place the milk caps in an enamel, glass or plastic container (do not use aluminium or metal). Pour in 1 l cold water and add 1 tbsp salt. Place a weight on top so that the mushrooms are completely submerged in water and do not darken in the air. Soak the mushrooms to remove bitterness for 2-3 days in a cool place (refrigerator or cellar) so they do not sour. Change the salted water 2-3 times a day. Then drain the water and rinse the milk caps.
Transfer the milk caps to a pot, cover with fresh cold water, place over heat and bring to a boil. Boil for 5 minutes and drain the water. Then cover the mushrooms with fresh water and bring to a boil again, cook over medium heat for ≈1 hour, skimming off the foam with a slotted spoon. Drain the milk caps in a colander and let the water drain completely. The milk caps must cool completely before the next step.
Peel the onion, wash it, pat dry and finely dice.
Pour vegetable oil into a frying pan and, when it is well heated, add the onion. Fry over medium heat until lightly browned and golden, ≈5-7 minutes, stirring occasionally with a spatula.
Pass the cooled (slightly warm) mushrooms through a meat grinder until the consistency resembles mushroom caviar. Add the fried onion, salt and ground black pepper to taste to the mushroom mixture, then mix everything thoroughly.
It is better to use small 0.5 l jars so that the caviar is not stored for a long time after opening. Wash the jars and lids with baking soda and sterilise them. I placed the jars upside down in a cold oven, heated it to 150°C and sterilised for 10 minutes. I boiled the lids for 7 minutes. Put the mushroom caviar into the jars and cover with lids.
Place a towel on the bottom of a pot and put the filled jars in. Pour warm water into the pot so that it reaches the shoulders of the jars. Once the water boils, sterilise the preserve for 20 minutes. Then seal the jars, turn them upside down and leave to cool at room temperature under a blanket.
After cooling, store the jars for up to 6 months in a dark, dry and cool place, away from draughts and direct sunlight: cellar, pantry, basement or refrigerator. Store opened jars only in the refrigerator for 3-5 days.
