Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Slippery Jacks1 kg
- Carrot400 g
- Onion400 g
- Salt0.5 tbsp
- Ground black pepper1 g
- Vegetable oil100 ml
Nutrition
per 100 g
- Calories
- 73 kcal
- Protein
- 2 g
- Fat
- 5 g
- Carbohydrates
- 4 g
Instructions
Prepare all the necessary ingredients.
Wash the mushrooms, cut out any rotten areas from the caps and stems, discard wormy and large dry mushrooms, and remove the skin from the caps.
Boil the mushrooms in salted water for 20 minutes from the moment the water comes to a boil. Drain the mushrooms in a colander so that all the water drains away completely, and let the slippery jacks cool slightly.
Wash, peel, and grate the carrot.
Peel the onion and finely chop it.
Grind the mushrooms using a meat grinder, food processor, or blender until they have a consistency similar to mushroom caviar.
Pour vegetable oil into a preheated heavy-bottomed skillet. Fry the onion and carrot in the heated oil until lightly golden.
Add the mushroom mixture to the skillet with the vegetable sauté. Add more vegetable oil if needed. Season with salt and pepper to taste. If desired, add minced garlic. Reduce the heat to low and stew the mushroom caviar, stirring constantly, for about 30 minutes until done. While the mushroom caviar is cooking, sterilize the jars and lids using your preferred method.
Spoon the mushroom caviar into the jars. Place the jars in a pot of water so that the water reaches the shoulders of the jars; place a cloth on the bottom. Cover the jars with lids and sterilize for about half an hour, then seal the jars. If using nylon lids, pour 1 tbsp of vegetable oil into each jar.
Let the preserves cool at room temperature, then store in a cool place.
