Mushroom caviar from honey agarics for the winter

Caviar can be prepared not only from vegetables, alleys from any mushrooms.

But the most delicious, mushroom caviar is made from honey agarics. It has a brighter and richer taste.

Mushroom caviar can be closed in jars or frozen in small portions. In winter, it can be used as a filling for dumplings, potatoes and other dishes.

Ingredients for mushroom caviar from honey agarics

3 kg honey agarics

1 kg spring onions

0.7 kg carrots

1 kg red bell pepper

5-6 pcs. bay leaf

5 pieces. cloves, salt and pepper to taste

Oil for frying

vinegar 6%, 1 tsp. for each 0.5-liter jar.

Watch the video recipe: Cherries in their own juice.

Cooking mushroom caviar from honey agarics

Add 2 cups of salt to a bucket of honey agarics and fill with cold water, leave for 1 hour. Then you carefully need to sort out the mushrooms with your hands. They will become white, clean and shiny. Next, drain the water and let them drain, putting the mushrooms on a sieve.

Fill with cold water and send to cook for 40 minutes, adding 2 bay leaves, cloves and a little salt.

Chop the onion and fry it in a cast iron in plenty of oil until slightly golden brown. Grate the carrots on a coarse grater and add to the onion, add salt and pepper to taste. Then cut the pepper into strips, add to the vegetables and simmer over low heat under a closed lid until tender.

Mushrooms and stewed vegetables are passed through a meat grinder. We send the caviar to the fire, add salt and pepper, and simmer for about 1-1.5 hours over low heat, stirring occasionally so that it does not burn.

In the meantime, sterilize the jars . When the caviar is ready, put the hot caviar in hot sterile jars, add 1 tsp. vinegar and roll up the lids. Wrap with a blanket and leave to cool.