Mushroom Caviar from Fresh Mushrooms

Caviar from fresh mushrooms

This is one of the simplest recipes of mushroom roe. To prepare this snack, we need to take:

• 
  fresh mushrooms - 0,5 kg


• 
  onions - 300 g


• 
  garlic - 3-4 cloves


• 
  vegetable oil for frying onions


• 
  salt, pepper - to taste

To prepare mushroom eggs you can take differentmushrooms - champignons, white mushrooms, podberezoviki, honey agarics. To begin with, clean and rinse the mushrooms and cut into pieces of the same size. Put mushrooms in a pot of water, bring to a boil and cook for about 20 minutes.

We transfer mushrooms to a blender and crush it. If you do not have a blender, you can use a meat grinder for these purposes. Onions are cleaned, finely chopped and fried in vegetable oil until golden in color. Garlic is passed through garlic.

Mix the chopped mushrooms and onions, salt and pepper to taste. Add garlic and mix well again. Caviar from fresh mushrooms is ready!

Mushroom caviar from two kinds of mushrooms

To make this variant of mushroom roe take two kinds of mushrooms - mushrooms and white. Both types do not need to be boiled beforehand. So, To prepare the mushroom caviar according to this recipe, we will take:

• 
  champignons - 0,5 kg


• 
  ceps - 300 g


• 
  onions - 1 pc. (about 100 g)


• 
  garlic - 1 clove


• 
  vegetable oil for onion mushrooms


• 
  lemon juice, salt - to taste

Champignons mine, dried and cut into largepieces. White mushrooms washed, cleaned and sliced. Heat the frying pan with vegetable oil, spread the mushrooms on it and cook on medium heat for 10-15 minutes, stirring constantly. This is necessary in order to moisture evaporated from the fungi. Caviar from fresh mushrooms will be even more delicious, if instead of frying in oil to extinguish them in thick sour cream.

A large head of onions are cleaned, cut andfry in vegetable oil until lightly golden. Fried onion and fried mushrooms add to the blender, add salt (about 0.5 tsp), lemon juice (about 20 ml) and garlic, grind until converted into a homogeneous mass. Mushroom caviar is best served with crackers or fresh baguette, previously sprinkled with chopped greens.

Mushroom Caviar for the winter

You can close a jar of mushroom eggs (or betterseveral) for future use, in order to make cold and hot sandwiches with her in the winter. And you can add it to soups, sauces and hot dishes to give them a mushroom flavor and taste. To close the mushroom spawn for the winter, we will need:

• 
  fresh mushrooms - 1 kg


• 
  water - 800 ml


• 
  onions - 4-6 pcs.


• 
  salt - 5 tbsp.


• 
  vinegar at the rate of 1 tbsp. on a half-liter jar of mushroom caviar


• 
  vegetable oil for frying


• 
  spices, garlic, greens to taste


• 
  horseradish leaves (optional)

Mushrooms are cleaned and washed. Salt is dissolved in water, put mushrooms in a pot of water and cook until they settle on the bottom. In the meantime, we are cleaning the onion, cutting and stewing in vegetable oil until golden brown.

Cooked mushrooms and fried onion let's go through a meat grinder, refuel with vinegar (the amount of vinegar is calculated depending on the amount of caviar obtained).

We take clean dry jars, put them on the bottomgreens and garlic. We put caviar in cans, and from above we put horseradish leaves. This is not necessary, just horseradish will not give rise to mold when stored. We close the lids with lids.

Bon Appetit!