Mushroom Caviar from Brown Rollrims for Winter

Nutrition

Instructions

1. 1

   First of all, sort the mushrooms, removing forest debris, cutting away spoiled spots, and trimming the stems - for brown rollrims we will use only the caps. Then wash the mushrooms, cut them into pieces, and transfer them to a large deep container. Cover with clean cold water and leave to soak at room temperature for 24 hours. During this time, change the water to fresh water 3 times. When the specified time has passed, drain the mushrooms in a colander, rinse, and then transfer them to a pot. Cover with clean water, lightly salt, and place over high heat. Bring the contents of the pot to a boil, then reduce the heat to low. Add the bay leaf and allspice to the pot and simmer the mushrooms for 1 hour. Then drain the mushrooms in a colander again and wait until all excess moisture drains off. Remove the bay leaf and allspice. Peel the onion and garlic. Cut the onion into small cubes and finely chop the garlic with a knife. Place a large skillet over medium heat, pour in vegetable oil, and heat it. Once hot, add the prepared onion and fry for 5 minutes, until translucent. Add the garlic and fry everything together for another 1-2 minutes. Then add the mushrooms and fry them with the onion and garlic for 10 minutes. While frying, season them with the ground pepper mix and salt. Taste to avoid over-salting. Next, remove the skillet from the heat and leave the mushrooms to cool. In the meantime, prepare small jars and lids. Sterilize them using any convenient method. Transfer the cooled mushroom mixture to a blender bowl and blend. Blend only slightly if you want the mushroom caviar to be in small pieces, or more thoroughly for a smoother consistency. Pour in the vinegar and mix everything well. Spoon the mushroom caviar into the prepared jars, screw on the lids, and let the preserve cool completely. Then place the mushroom caviar in a cool place for storage. All done!