Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Honey mushrooms1 kg
- Carrots160 g(2 medium-sized)
- Onions280 g
- Salt3 tsp
- Ground black pepper1 g
- Vegetable oil50 ml
- Table vinegar25 ml(9%)
Nutrition
per 100 g
- Calories
- 53 kcal
- Protein
- 2 g
- Fat
- 4 g
- Carbohydrates
- 3 g
Instructions
Prepare all ingredients according to the list. Thoroughly rinse the honey mushrooms, removing debris and leaves. For the caviar, you can use mushrooms of any size. It can be made from caps or stems, or both; in that case, trim the stems, leaving them no longer than 2–3 cm.
Place the mushrooms in a pot and boil them in salted water for about 40 minutes from the moment the water boils until the mushrooms are tender. Then drain the water from the pot and transfer the honey mushrooms to a colander so the cooking liquid fully drains.
Let the mushrooms cool slightly and puree them with a blender or pass them through a meat grinder.
Wash the carrots, peel them and grate them on a medium grater. Peel the onions and finely chop them with a knife. Pour vegetable oil into a skillet and set it over heat. Add the carrots and onion to the heated oil and fry the vegetable mixture, stirring, until the carrots are soft and the onion translucent, over medium heat for about 5–7 minutes.
Add the mushroom mixture to the skillet with the vegetables. Add salt and ground black pepper, and stir. Stew the mushroom caviar over low heat for about 30 minutes, stirring. Then add the vinegar, stir and cook for about 5 more minutes, then turn off the heat.
Wash the jars and their lids and sterilize them using any convenient method. On average, this yields 2 jars of 0.5 l each. Divide the honey mushroom caviar among the jars and seal with lids. Wrap the jars in a warm blanket or throw and leave them until completely cooled. You can taste the preserve after 2 days, but it is better to wait 2–3 weeks, when the flavor of the mushrooms and vegetables fully develops.
A very tasty and aromatic appetizer will adorn any table. Serve the honey mushroom caviar for winter as a spread on toast or as an accompaniment to baked potatoes or boiled eggs. Enjoy!
