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Home preservation has always been considered a very honorable dish on the festive and everyday table. So, in Russian families, you can often find blanks from mushrooms. Mushrooms are a very healthy and nutritious food that contains vitamins and nutrients, including protein, calcium, zinc and phosphorus. Honey mushrooms are entirely consistent with this description, so they are very fond of not only collecting, but also eating.

Cleaning honey agarics before cooking mushroom caviar

Caviar from boiled honey agaric is an appetizer that will become a great help for every housewife in the kitchen, since it is not only spread on bread, but used as a filling for pies, tartlets, pancakes and pizzas. In addition, such a blank will be an excellent basis for sauces, thick soups, hodgepodge and other dishes.

Mushroom caviar is also a very profitable preparation, because for its preparation you can take all the "ugly" mushrooms that have not passed natural selection for pickling. You can prepare a snack from broken, overgrown, slightly damaged honey agarics. However, do not use wormy and blackened fruit bodies.

Before preparing boiled mushroom caviar, it is necessary to properly clean them. To do this, cut off all the dirty places with a knife, and also remove the lower part of the leg. In honey agarics, you can sometimes see bugs on the plates under the hat, but this should not scare you - they are easily scraped off with a knife. It is also advisable to remove the ring on the leg of each honey fungus, but some housewives do this only in adults. After that, mushrooms need to be poured with salted water (1 tbsp. L salt per 1 liter of water) and left for 45-50 minutes. The salt will open the pores of the fungi and remove fine dirt and sand. Salt water will also help get rid of the worms that float to the surface. Then the fruiting bodies must be rinsed under running water.

Cooking mushroom caviar from boiled honey mushrooms

How can you cook mushroom caviar from boiled honey agarics for the winter? This is done very simply, so even novice culinary specialists will cope with this snack with a bang. It can be combined with a wide variety of products: onions, carrots, zucchini, eggplants, tomatoes, garlic, bell peppers, etc. An essential ingredient for mushroom caviar is table vinegar, thanks to which the harvest will last for a long time.

So, to prepare a snack, peeled mushrooms are placed in an enamel pan, poured with water and put on medium heat. After boiling, wait 20-25 minutes and remove the resulting foam during the process. After boiling, the water is drained, and the mushrooms are passed through a meat grinder. Traditionally, most often carrots and onions are used in mushroom caviar. Therefore, together with the mushrooms, grind the carrots in a meat grinder, and cut the onions into small cubes and fry until cooked in vegetable oil. After that, the carrot-mushroom mass is added to the onion and stewed over low heat until the liquid evaporates. Season to taste with salt, a mixture of ground peppers and other spices (optional). Pour in a couple of teaspoons of vinegar, mix, put in sterilized glass jars and close with lids. Covers can be taken both nylon and metal, but they must be with a special coating. Allow to cool and take out for storage in the basement.

Caviar from boiled mushrooms for the winter turns out to be no worse than store-bought caviar, and besides, it retains almost all useful and nutrients. On cold winter evenings, a jar of such a blank will remind you of the warm days spent in the forest and diversify the culinary menu. Mushroom flavor and forest aroma will perfectly complement dishes from potatoes, vegetables, pasta, cereals and dough.