Mushroom Caviar

Mushrooms, these wonderful gifts of the forest, are good in all kinds. They can be fried, marinated, boiled, salted, dried. The most delicious mushroom roe according to the recipe of our grandmothers is prepared from dry mushrooms. All forest peoples know about this. Of course, dried mushrooms can be added to soup, but it's better if they serve in it only as an addition to meat. The mushrooms themselves in the soup have absolutely no taste - so, something rubbery and black, while caviar from dried mushrooms is quite a self-sufficient dish. It can be put on a festive table. It is not difficult to cook it at all - there would be mushrooms. So, let's start:

Recipe number 1. Caviar from dry mushrooms "classical"

Dried mushrooms soak in boiling water for 10-12 hours, the easiest way - at night. Mushrooms can be taken any, but it is better if they are still more valuable species: white, buttered, obobki. In the morning you need to get the mushrooms, squeeze them and grind them. Our ancestors chopped them in a wooden trough. Perhaps, from this mushroom caviar from dried mushrooms acquired some special taste. If you grind them on a meat grinder, there is an almost subtle taste of metal. You can use for this purpose something from modern kitchen appliances - a mixer or blender.

At 4 tbsp. Spoons of dried mushrooms must take 3 bulbs and also grind them. Onions do not need to be scrolled in a meat grinder or in a mixer. If it is crushed to the degree of paste, your game will turn out very bitter. Therefore, or cut it with a cut, or cut with a knife.

Code mushrooms and onions are ready, mix them in one container, pepper and salt to taste and add, also to taste, sunflower oil. By the way, the quality of this oil will largely depend on what taste your mushroom roe will have in its final form. It is best if it is very high quality, but not deodorized.

Everything, our dish is ready. Serving on the table, you can sprinkle it with herbs.

A caviar from mushrooms is also good , the recipes of which differ somewhat from the previous one:

Recipe number 2. Caviar from dry boiled mushrooms

This mushroom caviar is cooked, in general, almost the same way, only the mushrooms are soaked in cold water for 8-10 hours. After they get it, the water in which the mushrooms are soaked is filtered through a double gauze. Then mushrooms are boiled in this water until cooked on a small fire and ground. Onions are finely chopped and fried in vegetable oil. Mix the mushrooms with the fried onions. Pepper, salt and add sugar and vinegar to taste.

You can cook caviar and fresh mushrooms. To do this, especially good mushrooms.

Recipe number 3. Mushroom roe from fresh

Fresh honey agarics are washed, cleaned and scrolled in a meat grinder. Pour vegetable oil on a frying pan and fry the scrolled mushroom mass to such an extent that the water from the frying pan evaporates completely. At the end, chopped finely chopped onion, pepper, salt, add a little sugar and vinegar to taste. Such a mushroom caviar can be stored in the refrigerator, but not very long.

NB! Some, to save for the winter, lay it in jars and close tightly with lids. This should not be done. On mushrooms often there are pathogens of anaerobic infection - botulism. In the absence of oxygen, they can begin to multiply and release botulinum toxin. Poisoning them can lead to serious illness and even death. If you really want to keep caviar for the winter, it's better to arrange it on cellophane bags, without closing too tightly, and put in a freezer. And the best thing to do in winter is caviar from dried mushrooms.

Recipe 4. Salted Mushrooms Caviar

Good for such caviar salted mushrooms or red. If they are very salty, they should be slightly soaked. Soaked mushrooms are ground. Cut and fry the onions and mix it with mushrooms. Cooking eggs with vegetable oil, pepper according to their taste. Lovers of dishes can sharply add a little garlic.

Caviar according to prescription number 1 is the most aromatic and rich in protein. Prescription number 2 - is easier to digest. Caviar from honey is a quick way to process them. The last recipe is for an amateur.

Enjoy your meal!