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Autumn mushrooms are called real forest mushrooms, since, unlike winter and summer species, which belong to category IV, autumn mushrooms are ranked as I. In terms of their calorie content and nutritional value, these fruit bodies are not inferior to boletus and boletus mushrooms.

If the weather is favorable with warm, long rains, you can collect a large harvest of honey agarics. And their preliminary preparation for cooking - cleaning and rinsing - does not require scrupulousness at all. Yes, and worm-eaten mushrooms are usually few, and this makes mushrooms attractive. However, when you bring many fruit bodies from the forest, the question arises: what can be done with them?

How to cook caviar from autumn mushrooms for the winter: ingredients

We propose to cook caviar from autumn mushrooms for the winter. Many housewives make this preparation in large quantities, because it is a “lifesaver” for every day, especially when guests suddenly come unexpectedly and the refrigerator is empty. It makes excellent sandwiches, as well as filling for pizza and pies. Autumn mushroom caviar is perfect for julienne, soups and sauces. In addition, such a preparation is very tasty and healthy. It can be placed on the table as an independent dish or as a side dish with boiled potatoes and meat. Prepare mushroom caviar from autumn honey agarics for future use and you will never regret that you did it. The workpiece is nutritious, with a unique fragrant forest aroma, as well as microelements necessary for the body.

How to cook mushroom caviar from autumn honey agarics for the winter, so that later, on cold winter days, please your household with yummy food? To prepare caviar, we need the following ingredients:

• fresh mushrooms - 3 kg;
• onions - 1 kg;
• carrots - 700 g;
• vegetable oil - 200 ml;
• salt to taste;
• vinegar - 70 ml;
• freshly ground black pepper - 2 tsp.

How to make mushroom caviar from autumn honey agarics

The recipe for caviar from autumn mushrooms involves several stages of preparation. To begin with, the mushrooms should be rinsed well in water, and then cut off the remnants of the mycelium, if any remains on the legs. Be sure to boil them in salted water for 20-30 minutes. Pull out with a slotted spoon into a metal sieve and let the liquid drain well.

While the water is draining from the honey agarics, peel the carrots and onions, rinse under the tap and cut into cubes. To make the carrots fried faster, you can grate them on a coarse grater.

Put the vegetables in a deep saucepan with vegetable oil and fry for 15 minutes. Grind through a meat grinder or use a blender, add a little salt, put in a bowl.

Put the dried mushrooms in a saucepan with butter and fry for 20-25 minutes. Grind with a blender or meat grinder, add vegetables to them and simmer over low heat for 15 minutes.

Add freshly ground black pepper, pour in vinegar, mix, salt to taste and continue simmering for 30 minutes.

Then put in sterilized 0.5 l jars and close with plastic lids. It is worth saying that the banks do not need to be filled to the very top. Leave 1 cm of free space, then fill it with oil. Jars can be refrigerated or taken out to the cellar.

Now you know how to make caviar from autumn mushrooms for the winter. If you have these mushrooms, you can try our recipe for a snack. And if it's not yet in season, write down this recipe in your cookbook so that you don't forget about it later.

I would like to say that other products can be used in mushroom caviar, for example, eggplant, bell peppers, and tomatoes. If you are not going to store caviar from autumn mushrooms for a long time, then you do not need to add vinegar. The caviar turns out to be so tasty that it cannot stand for a long time - it is simply eaten promptly.