Recipe: Mushroom caviar step by step with pictures | Handy.Recipes

Mushroom caviar

Cooked mushroom caviar

Time to cook: 90 minutes

Nutritional Value

Mushroom caviar from Soviet times. No holiday table has ever been without this appetizer. Today I'll tell you in detail how I make it. Maybe, of course, someone else does it too? But I've got a few tricks for making it. Go ahead and take a look!

Author of the recipe

Ingredients for mushroom caviar:


  • Mushrooms (glass volume 250 ml, dried wild mushrooms: wild boletus, white, aspen mushrooms) - 1 glass
  • butter - 20...30 g
  • Olive oil (used to cook with sunflower oil) - 2 tablespoon
  • Onions - 1 pc
  • Carrots - 1 pc
  • Garlic (to taste) - 1 clove
  • Black pepper (optional, I do not put) - to taste
  • Salt - to taste

How to cook mushroom caviar step by step with photos


Cooking time without soaking the mushrooms! We take mushrooms. The caviar is best made of porcini, aspen mushrooms, mountain aspen mushrooms, or this mix. This is, of course, to my taste! If you yourself collected mushrooms, cleaned them and dried, then you are confident in your mushrooms and... ... We take the mushrooms and soak them in cold water overnight, or at least four hours. We strain them in a colander, saving the water from underneath. Then we strain the water through 2 layers of gauze into the pot where we will cook the mushrooms. I cut the mushrooms into smaller pieces. We put them in a pot with water and put on the fire. Boil the mushrooms for 1 hour, 15 minutes salt the broth. We put the cooked mushrooms back in a colander, and save the broth from under them. We use it for soups, it's very tasty. Dry mushroom broths are special. They are so aromatic and tasty, different even from broths made with fresh mushrooms. Again, this is my opinion and taste! The mushrooms are cooked. They're already salty.

Now we're going to cook the vegetables. I always use two types of oil. One is vegetable oil (now olive oil, before I took sunflower oil) and the other is butter. With the addition of butter caviar more tender, softer and tastier! In a saucepan I melted butter, added olive oil and put finely minced garlic. A minute later - onions, also finely chopped. It doesn't matter how you chop them, you're going to chop them all up anyway. The onions are fried until soft, and are only gilded (see photo). in the photo!). It does not need to be browned, it will be tasteless. Add grated carrots, mix and stew until soft under a lid on low heat.

Place the mushrooms. Fry a little, until the liquid evaporates. You can put some pepper, I don't like pepper in my caviar! Try to taste the salt, and if it does not seem salty, then add salt to taste. All done.

A long time ago, to make the caviar, all the contents of the casserole chopped very finely with a knife. Later, you'd put it through a meat grinder twice. Today I'm going to use the chopper and break up the mass in it. We put the caviar in a jar and put it in the fridge. Take the jar out when you want a sandwich. Caviar in the refrigerator is 3 days open, but if you make more of it, then the other jars, in which you lay the caviar, you can close hermetically, and before that pour the top of the caviar melted butter. This, of course, is not a preparation, it is to extend the shelf life. Usually, as a starter, mushrooms are used in the caviar fresh.

Well... We take the caviar out of the fridge, cut a bun from wholemeal flour with the addition of rye (I'll give the link to the recipe below!) and generously smear it with mushroom caviar.

MMMMMMMMMMMMMMMM! What a flavor, and taste!!! A closer view of the caviar, can you feel it??

Nutritional Value:

Whole Dish:
Calories
549.6 Calories
Protein
8.9 g
Fat
47.8 g
Carbohydrates
22.7 g
100g:
Calories
137.4 Calories
Protein
2.2 g
Fat
12 g
Carbohydrates
5.7 g

Salt, Black Pepper, Garlic, Onions, Olive Oil, Carrots, Tender, Creamy, Vegetable, Mushroom, Buttered Butter, Starters, appetizers

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