Saffron Milkcap Caviar for Winter

Nutrition

Instructions

1. 1

   Thoroughly wash the mushrooms under running water and trim any spoiled parts. Pour water into a large pot and bring to a boil. Place the Saffron Milkcaps into the boiling water and cook for 30 minutes from the moment it returns to a boil. Pour off the water from the pot and drain the mushrooms in a colander to let the water run off. Cut the mushrooms. You can cut them not too finely, since they will still need to be pureed in a blender later. Pour vegetable oil into a skillet and add the sliced boiled Saffron Milkcaps. Lightly fry the mushrooms over medium heat. Peel and wash the vegetables. Finely dice the onion and coarsely grate the carrot. Add the chopped vegetables to the mushrooms and fry everything together. Season with salt and pepper to taste. Once the vegetables have softened, remove the skillet from the heat, transfer the contents to a bowl or blender jar and puree until smooth. You can also pass the mushrooms through a meat grinder. Wash the dill, cut off the coarse stems and finely chop. Add to the mushrooms. Stir. To preserve the mushroom caviar for the whole winter, add the vinegar. Prepare small jars. Wash them, sterilize over steam or in the oven. Boil the lids. Transfer the ground mushrooms to the sterilized jars and cover with the lids. Place a towel on the bottom of a large wide pot. Stand the jars with the mushroom caviar in the pot and pour in room-temperature water (to prevent the jars from cracking). Bring the water in the pot to a boil over low heat and continue boiling the jars for 10-15 minutes (depending on jar size). Then remove the jars from the pot and seal with the lids. Place the hot jars upside down on a wooden board and cover with a towel. Leave the jars overnight until completely cool. Store the jars of Saffron Milkcap caviar in a dark, cool place for a year. Enjoy!