Wild Mushroom Caviar

Assemble mushrooms in forests. Wash, clean. Slice randomly. You'd better use the following for the caviar: ceps, red capercaillies, matriarchs and chanterelles. Weigh 350g of pure mushrooms. Put them into a saucepan, pour 100 ml of water and boil over low heat, removing the foam, for about 30 minutes.

While the mushrooms are boiling, let's do the vegetables. Cut the onion into half rings, the carrot into half slices, the bell bell pepper into medium slices. Fry the vegetables in vegetable oil, until they are soft. Next add tomatoes, chopped into large slices. Finely chop garlic, cut hot pepper into rings. I do not peel seeds. Simmer on low heat for about 10 minutes.

Add the boiled mushrooms to the vegetables (the broth from the mushrooms is good for soup and sauces, do not rush to pour it out). Pour in salt. Stir. Cook over medium heat for about 10 minutes. Then purée everything with a dip blender. Let caviar cool, keep in fridge.