Yellow Chanterelle Caviar for Winter

Nutrition

Instructions

1. 1

   At the height of mushroom season, mushroom pickers are faced with the task of cooking their harvest deliciously. Mushrooms can be eaten right away and, of course, preserved for winter. The easiest way is to freeze them, the most ordinary is to marinate or salt them, and the most delicious is to make mushroom caviar. This recipe describes how to make aromatic and very tasty Yellow Chanterelle caviar. 1. First of all, clean the mushrooms. Sort through the Yellow Chanterelles, remove forest debris from them, and trim the lower part of the stems. Rinse the cleaned mushrooms under running water. 2. Place the prepared Yellow Chanterelles in a colander and let the liquid drain. Then chop the mushrooms. A blender or meat grinder works very well for this. If desired, you can chop them very finely with a knife, but that will take more time. 3. Put the chopped Yellow Chanterelles into a thick-bottomed pot. Pour in half of the vegetable oil and stir. 4. Set the pot over low heat. Cover with a lid and stew for about 1 hour. Stir from time to time so the mushrooms do not burn. During stewing, the liquid evaporates from the Yellow Chanterelles, so do not add water. 5. Peel the onion and chop it as finely as possible. Peel the carrot and grate it on a fine grater. Pour the remaining vegetable oil into a frying pan and set it on the stove. 6. When the oil is hot, fry the onion and carrot until golden brown, stirring as they cook. 7. After the indicated time, that is, once 1 hour has passed, add the fried vegetables to the mushrooms. Season with salt and pepper to taste. Stir. 8. Continue stewing for another 20 minutes and add the vinegar at the very end. Meanwhile, prepare the jars. They should already be clean. Sterilize them using any convenient method. Do not forget the lids; scald them with boiling water. 9. Divide the boiling caviar among the jars and seal. Turn the preserves upside down, wrap them, and leave until completely cooled. Happy preserving!