Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Chanterelles1 kg(boiled)
- Carrot1 pcs
- Onion1 pcs
- Garlic3 cloves
- Vegetable oil100 g
- Allspice1 pcs
- Bay leaf2 pcs
- Ground red pepper0.5 tsp
- Cloves1 pcs
- Saltto taste
Nutrition
per 100 g
- Calories
- 86 kcal
- Protein
- 1 g
- Fat
- 9 g
- Carbohydrates
- 2 g
Instructions
Before starting to make the mushroom caviar, wash the mushrooms, cut them into medium-sized pieces and boil in salted water. Add the allspice, bay leaves and cloves to the same water. Boil the chanterelles for 15–20 minutes. Next, without squeezing the broth out of them, place the mushrooms in a bowl of suitable size (for this recipe take 1 kg of boiled chanterelles) and blend. Add the finely chopped garlic. Take 1 large onion and 1 large carrot, finely chop and fry in a frying pan with vegetable oil. Add the vegetables to the mushroom mixture and stir. Place the resulting mixture in a pot and set over low heat to stew, covered, for 50 minutes. After this time, uncover and stew the mushroom mixture for another 10 minutes. At the very end, add the ground red pepper and mix thoroughly. The mushroom caviar is ready. You can eat it immediately or preserve it for the winter. In the latter case, place the hot mushroom caviar into sterilised jars, seal tightly and store in a cool place. Enjoy your meal!
