Mushroom caviar - 9 best recipes with photos of mushroom caviar

Everyone remembers the royal treat from Leonid Gaidai’s famous comedy “Ivan Vasilyevich Changes His Profession” - “red caviar, black caviar, overseas eggplant caviar.” But professional chefs know that not only fish and vegetables can be used to prepare this delicious dish, but also mushrooms.

Mushroom dishes are very appetizing and are always welcome on tables. But, it is most convenient to create culinary masterpieces with mushroom caviar, which will already be prepared in advance. This preparation is usually done in the autumn. For preservation, you can use any edible wild mushrooms. Also, it is not forbidden to mix different types of mushrooms. Below is a selection of recipes for mushroom caviar, for all tastes and aromas.

Delicious caviar from boiled mushrooms for the winter - photo recipe step by step

In the recipe proposed in the photo, the most important thing is to prepare all the ingredients and boil the mushrooms in advance. The main work needs to be left to the multicooker. Cooking in it will be done easily without any hassle. You just need to turn on the correct mode, set the timer and wait for a delicious result. This mushroom caviar will be a good treat for guests and household members.

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6 ratings, average: 3.67 out of 5)
Cooking time: 1 hour 25 minutes

Quantity: 4 servings

Recipe for boiled mushrooms with vegetables

Very tender, appetizing and aromatic caviar from boiled mushrooms with vegetables is obtained according to this recipe.

Ingredients:

1.5 kg of cooked mushrooms;
0.5 kg bell pepper;
0.5 onions;
0.5 kg of green tomatoes;
0.5 kg carrots;
200 ml vegetable oil;
1.5 tbsp. table vinegar (9%);
1 tbsp. salt;
2 bay leaves;
1-2 pinches of black pepper.

Mushrooms of any kind must be carefully sorted, all unnecessary and forest debris must be discarded. Peel, wash if necessary and cut into large pieces.

Boil the workpiece in salted water for half an hour, not forgetting to remove the foam from the surface. Strain the finished mushrooms.

Advice! Mushrooms are considered ready when they sink to the bottom.

We peel the carrots, rinse them, and put them through a meat grinder with a large grid. Wash the sweet pepper, cut out the seed pod and cut into slices. Wash the tomatoes, cut out the stems and cut into medium pieces. Grind the vegetables individually in a meat grinder with a fine mesh. Grind the mushrooms last, because... Because they are slippery, they will clean the meat grinder well from leftover vegetables.

Peel the onion and finely chop it into cubes. Pour vegetable oil into the bottom of the cauldron where the caviar will be stewed. When it warms up, fry the onion. Be sure to stir the frying to achieve a golden hue. Then add the carrots, mix and fry everything together for another 10 minutes.

And finally, add all the other vegetables, add salt and pepper and mix thoroughly until smooth. Cover the cauldron, wait for it to boil and mark the hour. During stewing, it is advisable to stir the mass frequently.

After an hour, add vinegar, add bay leaves and pepper. Stir and boil for another 10 minutes. Remove the bay leaf from the finished caviar, and place the mass rather tightly into sterile jars.

Mushroom caviar from honey mushrooms

Any forest mushrooms are suitable for preparing caviar - boletus and boletus, boletus and boletus. But one of the first places is occupied by honey mushroom caviar - it has a pronounced mushroom taste and is excellent for preparations. In winter, it is a ready-made filling for pies and tartlets, pancakes or hot sandwiches, or you can eat it just like that, with a large spoon.

Ingredients:

Fresh honey mushrooms – 1 kg.
Onions – 0.3 kg.
Fresh carrots – 0.3 kg.
Bell pepper – 0.3 kg.
Bay leaf, spices, salt, vegetable oil.
Vinegar – 1 tsp. 9% (for each 0.5 liter container).

Algorithm of actions:

Honey mushrooms of any size are suitable for this preparation; it is best to use large, ugly shapes, since after chopping, size and external beauty no longer become important.
Soak mushrooms in cold salted water for 1 hour. Now you can absolutely safely wash and sort them. Rinse in several more waters.
Stage two is cooking the mushrooms, this needs to be done in a fairly large amount of water with bay leaves, spices and salt (a little bit).
While the mushrooms are cooking, you need to cook the vegetables. Peel and rinse onions, carrots and peppers. Grate onions and carrots into different containers. Finely chop the bell pepper.
Sauté in vegetable oil one by one, first the onions, then add the carrots to the same pan, then the pepper. Add a little salt and pepper.
Drain the mushrooms in a colander and cool slightly. Cool the vegetables too. Pass both mushrooms and vegetables through a meat grinder (grid with small holes).
Simmer the caviar over low heat for one and a half hours.
While the mushrooms are stewing, you need to prepare the containers and lids - sterilize them.
Pack the hot caviar from honey mushrooms into containers, add vinegar to each one on top. Seal it as quickly as possible and hide it under a thick blanket. Additional sterilization is encouraged.

In winter, the whole family will enjoy mushroom evenings!

From honey mushrooms with onions

Honey mushroom caviar with onions
You will need:

Honey mushrooms – 400 gr.
Onions – 1 pc.
Vegetable oil – 5 tablespoons.
Green onions - 7 stalks.
Vinegar 9% – 1 tbsp. spoon.
Salt and pepper - to taste.

Cooking:

Boil the pre-prepared fruiting bodies for 40 minutes and dry in a colander.
Fry the mushrooms in a frying pan in oil for 20 minutes until the moisture has completely evaporated. Next, cool them and pass through a meat grinder.
Fry finely chopped onions in the same frying pan as the mushrooms for 7 minutes.
Add chopped green onions to the pan, cook for a minute, then pour in the vinegar, stir thoroughly and cook for another minute.
Place the mushrooms in the pan and mix with the remaining ingredients.
Place caviar in sterilized jars and pour heated vegetable oil on top.
Close the jars, following the rules of home canning.

How to cook caviar from porcini mushrooms

Sometimes a “quiet hunt” for boletus mushrooms has incredible results, and there are so many mushrooms collected that the question of their processing arises. Mushroom caviar is one of the best ways to prepare for the winter, especially when the mushrooms are too large. If there are not too many mushrooms to start the canning process, then you can prepare caviar for dinner.

Ingredients:

Boletus mushrooms – 1 kg.
Tomatoes – 4 pcs. (medium size).
Garlic – 3-4 cloves.
Vegetable oil for frying – 50 ml.
Butter – 2 tbsp. l.
Salt, seasonings.

Algorithm of actions:

Sort through the mushrooms, select those that will be used for caviar. Rinse thoroughly and change the water several times.
Pour in water, bring to a boil, drain in a colander. This process will help get rid of any remaining sand and debris.
Cut the mushrooms (can be in large pieces). Fry in a mixture of vegetable and butter for 20 minutes.
Removing the skin from tomatoes is easy by making a cross-shaped cut and pouring boiling water over it.
Pass the tomatoes and slightly cooled porcini mushrooms through a meat grinder.
Return the mushroom caviar to the pan and simmer for 10 minutes.
During the stewing process, add salt, spices, finely chopped garlic.

Serve chilled, if, of course, you can protect it from the household members who are already sitting around the table with spoons and slices of black bread before it cools.

Honey mushrooms with garlic and tomatoes

Honey mushroom caviar with garlic and tomatoes
You will need:

Honey mushrooms – 500 gr.
Onions – 2 pcs.
Tomato – 1 pc.
Garlic – 2 cloves.
Vegetable oil – 4 tbsp. spoons.
Sugar – 1 pinch.
Vinegar – 1 teaspoon 9%.
Salt and pepper - to taste.

Cooking:

Boil the pre-prepared fruiting bodies for 50 minutes and dry in a colander.
Cut the onion and tomato into large cubes, finely chop the garlic.
In a frying pan in oil over medium heat, lightly fry the garlic for 30 seconds, add the onion and, after 1 minute, the tomatoes. Cook everything together for 2 minutes, then add honey mushrooms and cook for another 7 minutes.
Pass the entire frying through a meat grinder and return to the frying pan, where simmer over low heat for 35 minutes. Five minutes before the end of frying, add salt, sugar and vinegar.
Place the finished product in jars, following the rules of home canning.

Recipe for mushroom caviar from boletus

If a mushroom picker is lucky and finds a clearing with boletus mushrooms, you can be sure that he will reap a good harvest. These mushrooms grow together in large families and are great for pickling and cooking caviar. For the first course, the boletus should be very small and beautiful; for mushroom caviar, large, broken, substandard ones are suitable.

Ingredients:

Butter – 1 kg.
Salt – 1.5 tsp.
Sugar – 1 tsp.
Onions – 0.8 kg.
Laurel, cloves - 2 pcs.
Black pepper – ½ tsp.
Garlic – 8 cloves.
Vegetable oil.

Algorithm of actions:

The first stage, not entirely pleasant, is reassembly and cleaning. You need to remove the slippery, sticky skin from each oiler. Then the mushroom caviar will be very light and appetizing.
Then rinse the mushrooms and set them to cook, and the first time just bring to a boil, rinse thoroughly again. And then add water, lightly salt and cook until tender.
Place in a colander again and leave to cool. Then grind the butter using a meat grinder.
Twist the onions into a separate container. Send for sautéing in a frying pan with vegetable oil.
After the golden color appears, add the twisted boletus. Simmer for 60 minutes.
Add sugar, pepper, bay, cloves, and garlic squeezed through a press.
Place caviar in glass containers and seal tightly.

Store in the refrigerator for six months. We are sure that the household will like butter caviar so much that the jars will not last more than a quarter.

Recipe for chanterelles with carrots and onions

A variation of chanterelle caviar with carrots and onions comes out bright with a very piquant, memorable taste.

Ingredients:

1 kg chanterelles;
0.250 kg of carrots and onions;
4-6 garlic cloves;
1/3 tsp. vinegar essence;
1 tbsp. table salt;
60 ml oil (refined);
2 bay leaves;
3-4 peas of allspice and black pepper.

We start preparing caviar by processing the mushrooms. We carefully inspect them, throw away all the rubbish, cut off the damaged areas and rinse them several times. Fold it, fill it with water, throw in the peppercorns and bay leaves and put it on the burner. When the contents start to boil, add salt and cook for half an hour.

Advice! Liquid is required 3 times more than mushrooms.

Drain the boiled chanterelles, rinse them under running water and wait until all the liquid has left. Meanwhile, remove the peels from the garlic and onions, peel and wash the carrots. Three root vegetables, and finely chop the onion and garlic with a knife.

Pour the onion and carrots into a hot frying pan and sauté the mixture over moderate heat until soft. Combine the fried mushrooms and puree the mass using any available method.

Mushroom caviar from chanterelles

Another type of mushroom almost always produces a rich harvest - chanterelles. Red-haired beauties also grow in groups, welcoming lovers of quiet hunting. Chanterelle caviar is good in many ways, not the least of which is aesthetics. In winter, transparent containers with bright orange caviar are a little greeting from sunny summer and golden autumn.

Ingredients:

Chanterelles – 1 kg.
Carrots – 0.3 kg.
Onions – 0.3 kg.
Vegetable oil – 100-150 ml.
Salt – 1 tsp.
Allspice – 0.5 tsp.
Vinegar – 1 tbsp. l. (9%).

Algorithm of actions:

The first stage is traditional, the chanterelles need to be sorted out, and carefully, since these mushrooms really like to cling to pine needles and other forest debris. Use a knife to clean the sand from the legs, trim them if necessary. Rinse the mushrooms and again approach this process with all care.
Next, two options for the development of events are proposed: the first is to boil the mushrooms and grind them through a meat grinder, the second is to send them to the meat grinder raw, avoiding the cooking process.
Transfer the twisted chanterelles to a saucepan or pan with thick walls. Add vegetable oil. Simmer for 60 minutes.
While the chanterelles are stewing, you need to prepare the vegetables. The method is also traditional - clean, rinse.
Chop the onion, grate the carrots. Sauté in a separate container.
Combine chanterelles and vegetables. Add salt and allspice.
Simmer for another 20 minutes. Pour in 1 tbsp. l. vinegar, immediately turn off and pack in sterilized containers.

You can leave the chanterelles for cooling and serving for dinner, your household will be delighted.

Preparing caviar from boiled mushrooms without sterilization

To all lovers of such wonderful forest mushrooms as chanterelles, I suggest preparing a fragrant and delicious snack for the winter. Even the most picky gourmets love to enjoy such a treat. It usually takes quite a bit of time and ingredients to prepare.

Try making mushroom caviar from chanterelles! It can be served with potatoes, rice, pasta. Even with a simple piece of bread, mushroom caviar will be an excellent snack.

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Ingredients:

Chanterelle mushrooms - 1.5 kg.
Onions - 2 pcs.
Carrots - 2 pcs.
Garlic - 1 head
Allspice - 5-6 peas
Bay leaf - 2-3 pcs.
Ground red pepper - 1 tsp.
Cloves - 3-5 pcs.
Vegetable oil - 100 gr.
Salt - 1 tbsp (less possible)

Preparation:

1. Before we start preparing caviar, we need to sort out, rinse the mushrooms well and boil in salted water (30-40 minutes after boiling) with the addition of allspice (peas), cloves and bay leaves. Don't forget to remove any foam that forms.

2. While the chanterelles are cooking, you can peel and chop the carrots, onions and garlic.

3. Remove the finished mushrooms from the pan using a slotted spoon and transfer to a deep bowl. Then we grind them using a blender or meat grinder. Here everything depends on your preferences.

4. Now pour 2-3 tbsp into a heated frying pan. l. vegetable oil and add carrots and onions. Saute them over medium heat until they have a beautiful golden color. Next, put the mushroom mixture and sautéed vegetables into a saucepan or saucepan, pour in 100 ml. vegetable oil and mix everything well. Place on the stove over low heat and simmer for 40 minutes with the lid closed, stirring constantly.

5. At the end, add chopped garlic and red hot pepper (to taste). If you like saltier caviar, you can add salt. Stir, cover with a lid and leave for another 5-10 minutes. Place the finished caviar tightly in sterilized dry jars and close with sterile lids. Turn upside down, cover and leave until completely cool. This caviar can be prepared in another way. For example, freeze boiled and chopped mushrooms, and in winter defrost them and stew them in the same way with fried vegetables.

Mushroom caviar with onions, carrots and garlic

Mushroom caviar is one of the most favorite dishes, goes well with various vegetables and meat. This is a delicious filling for thin pancakes and pies made from yeast dough. But caviar itself can be bland, even spices can’t save it, so housewives came up with the idea of cooking it with carrots, which improves the color of the dish, with onions and garlic, which give an amazing aroma.

Ingredients:

Forest mushrooms (boletus, boletus or chanterelle) – 0.5 kg.
Carrots – 1-2 pcs.
Onions – 1-2 pcs.
Garlic – 3-4 cloves.
Salt, spices.
Vegetable oil for frying.

Algorithm of actions:

You will have to start preparing the dish by sorting and washing the mushrooms. Wash thoroughly, removing forest debris, blades of grass, pine or Christmas tree needles.
Porcini mushrooms or chanterelles can be immediately sent to a frying pan where vegetable oil is heated. It is recommended to boil other mushrooms (20 minutes). Fry the mushrooms for a quarter of an hour.
In a separate frying pan, saute the chopped onions for 15 minutes.
In the third - fry the carrots, which you have previously grated.
Place fried mushrooms, sautéed vegetables, fresh garlic, peeled and passed through a press, into a blender.
Add salt, add spices, such as paprika and allspice, and simmer everything together for another 5-10 minutes.

The taster will not be able to immediately say what is better – the taste or the aroma.

Champignons with parsley and lemon juice

Champignon caviar with parsley and lemon juice
You will need:

Champignons – 800 gr.
Onions – 1 pc.
Parsley – 1 small bunch.
Vegetable oil – 100 ml.
Lemon juice – 1 tbsp. spoon.
Pepper and salt - to taste.

Cooking:

Boil the pre-prepared fruiting bodies until tender for 15 minutes and grind them in a meat grinder.
Fry finely chopped onion in a frying pan in oil for 7 minutes. Add champignons, finely chopped parsley, lemon juice, salt and pepper.
Mix everything thoroughly and place in sterilized jars, following the rules of home canning.

Mushroom caviar with tomatoes - a very tasty recipe

In addition to onions and garlic, mushroom caviar goes well with carrots and tomatoes; these vegetables give the finished dish a beautiful, appetizing color. Mushroom caviar with tomatoes is good in winter, especially in a cool place.

Ingredients:

Mushrooms (boletus or boletus, honey mushrooms or chanterelles) – 2 kg.
Tomatoes – 1 kg.
Onions – 0.5 kg (or more, up to 1 kg).
Vegetable oil.
Vinegar – 2 tbsp. l.

Algorithm of actions:

At the start of the preparation, you need to clean the mushrooms from debris and remove the slippery skin from the butter.
Boil for 15-20 minutes. Fry in hot vegetable oil.
It is convenient to remove the skin from the tomatoes by pouring boiling water over them. If you do not remove, pieces of the skin will be felt in the final dish.
Grind the tomatoes into puree. Chop the onion finely.
Send to mushroom caviar. Simmer for 1–1.5 hours.
Pour in vinegar. Proceed with packaging into sterilized containers.

Leave under a warm blanket or rug for another day.

Oyster mushrooms - a recipe for making delicious mushroom caviar

In this video, the author talks about how mushroom caviar is made in the Murmansk region. The recipe for caviar with fried onions is quite simple and does not require much time, effort or ingredients.

Let's watch the video and learn how to make delicious oyster mushroom caviar. Mushrooms can be anything - fresh, frozen or even dried. If you have them dried, you must first soak them in water.

In the recipe:

Oyster mushroom - 2 kg.
Onions - 3 pcs. (average)
Tomato paste - 0.5 tbsp. (you can add fresh tomatoes without peel)
Ground black pepper and salt - to taste
Vegetable oil - for frying

By the way, if you wish, you can add carrots to the onions. And the garlic will only get better when twisted!

How to cook caviar from frozen mushrooms

Sometimes the mushroom harvest is so huge that you no longer have the strength to make any preparations after sorting and washing. Then many housewives simply boil the mushrooms and then freeze them. From such a semi-finished product you can not only cook soup, but also prepare delicious mushroom caviar.

Ingredients:

Mushrooms (any) frozen – 0.3 kg.
Onions – 1 pc.
Salt, spices, herbs.
Vegetable oil.
Sour cream – 150 gr.

Algorithm of actions:

Thaw the mushrooms by placing them in a colander, since there will still be a lot of liquid.
Peel the onion, saute, using a deep frying pan with heated oil.
Chop the mushrooms finely and add them to the onions. Fry until a delicious aroma appears.
Now you can add salt and pepper. All that remains is to pour in the sour cream and simmer for another 5 minutes.

Ready caviar has a bright taste, a pleasant consistency (you can feel the pieces of mushrooms), and is suitable for tartlets and hot sandwiches.

Cooking with tomatoes without sterilization

Don't miss this wonderful recipe for caviar with tomatoes and mushrooms. Moreover, it is preserved without sterilization.

Ingredients:

2 kg of any forest mushrooms;
1 kg of ripe fleshy tomatoes;
2 tbsp. table vinegar;
0.5 kg of onion;
a little vegetable oil (odorless).

Any wild mushrooms or a mix of them will work for this recipe. We make sure that they are all without damage or wormholes, and we remove all the rubbish. Cook the gifts of the forest for about a quarter of an hour. Strain through a colander, chop finely with a knife and place in hot oil for frying.

Meanwhile, scald the washed tomatoes and cool them sharply in ice water. After such a contrast shower, the peel will come off easily. Puree the resulting pulp with a blender. Peel the onion and finely chop it.

Combine mushrooms, fried onions and tomato puree in a thick-walled bowl. Simmer covered, stirring occasionally, for an hour and a half. At the end of the stewing, pour in the vinegar and place in a prepared glass container. We insulate the sealed jars and leave them for a day until they cool.

Dried mushroom caviar recipe

If the forest is blessed with a rich harvest, and the dacha has a stove or an electric vegetable dryer, then the process of processing mushrooms turns into a pleasure. Dried mushrooms, firstly, retain their taste, secondly, they have a more pronounced aroma, and thirdly, they are stored well. And by the way, they make good mushroom caviar.

Ingredients:

Dried mushrooms (ideally boletus) – 350 gr.
Onions – 1-2 heads (depending on size).
Hot pepper (ground), salt.
Vegetable oil.

Algorithm of actions:

The preparatory stage will take the most time. Dried mushrooms need to be returned to almost their “original appearance”; to do this, you need to fill them with water and leave for 3 hours.
Then change the water and boil the mushrooms until they are completely cooked.
Next, you need to chop the mushrooms: option one is to chop it with a knife as finely as possible, option two is a meat grinder (blender).
Peel and wash the onions. Finely chop and sauté in oil.
Combine together in a blender, add salt and pepper.

This caviar is good for filling pies and for snacks, if you spread it on tartlets or crackers.

How to prepare mushroom caviar for the winter from milk mushrooms

I once collected a whole bucket of milk mushrooms. When I got home, I started looking on the Internet for a recipe for the most delicious caviar. I found this one, tried it and didn’t regret it at all! Indescribable yummy! Now I cook this way every year.

Not only milk mushrooms, but also any other lamellar mushrooms are suitable as the main raw material. It's very easy to prepare. It looks bright and appetizing! The taste – it more than meets all expectations!

List of ingredients:

3 kg. raw mushrooms (I used milk mushrooms)
750 gr. onions
750-1200 gr. tomato
750 gr. carrots
750 gr. bell pepper
Vegetable oil (about 1 cup)
Salt and sugar to taste
2-3 bunches of cilantro or parsley
2 heads of garlic
Hot pepper, peppercorns, bay leaves to taste

Mushroom caviar twisted through a meat grinder

First we will go with the simplest recipe, which uses only mushrooms and onions. This preparation can be prepared just to eat, or you can prepare it for the winter.

From this amount of ingredients you will get two half-liter jars. And there will be a little left to try.

We will need:

mushrooms - 1 kg (boiled weight)
onion - 500 gr
oil - 150 ml
vinegar 9% - 2 teaspoons
salt, ground black pepper - to taste
bay leaf - 2 pcs

People often ask, which varieties are best to cook from? I always answer that from any. It turns out very tasty from honey mushrooms, boletus, chanterelles, and white ones. Today I’m cooking with boletus mushrooms.

We always go for them in the fall. They are easy and quick to collect, as they grow in families. In one place you can collect up to 35 pieces, not always of course, but 5-7 pieces are found quite often. They are strong, with nice thick stems and a small closed cap. And such specimens are just what you need.

That is, for caviar you need strong, dense samples. Often only the legs are taken. It is especially good to use them when the caps can be marinated separately.

Preparation:

1. Sort out the boletus mushrooms, remove forest debris from them and clean the legs from dark plaque. You can do this with a knife the same way you scrape the skin off a young carrot.

I don’t wash them because they have some peculiarities. If you wash them, their spongy structure will absorb water, but for our dish this is of no use so that it does not turn out watery. It is better to clean them thoroughly dry. And as a result of boiling, the remaining forest debris will float to the surface.

If you cook caviar from butterfish, then you need to clean not only the stem, but also the cap. The brown oily skin should be removed from the top, and all the films from below.

Butternuts can be washed and the excessively long, rough stems can be cut off.

2. Sometimes even small boletus mushrooms contain small worms. Of course, such specimens can be thrown away, or these worms can be lured out. To do this, you need to fill a saucepan with slightly warm water and throw a handful of salt into it. Place the coarsely chopped caps and stems there. After 30 minutes, all the worms will crawl out and drown. But this applies to those mushrooms where there are very few of them. If they are already all eaten away, then part with them without any regret while still in the forest.

After the boletus mushrooms have lain in salt water, they must be caught with a slotted spoon and then boiled as usual. There won't be a single worm left in them.

3. When the mushrooms have been sorted, peeled and washed, they need to be boiled. To do this, place them in a large saucepan, fill with water and put on fire. The water needs to be lightly salted. I usually add a full tablespoon of coarse salt to a 5 liter pot of water.

4. We wait for the water to start boiling. Then foam will begin to form. It must be removed carefully. At first the foam will be white and there will be a lot of it. If you don't keep an eye on it, it will run away and stain the entire stove. Therefore, do not miss this moment. Skim off foam constantly.

When the water begins to boil, you can reduce the heat slightly so that the water does not boil too much. It should just be at a moderate boil. Continue skimming throughout the boiling process. Over time, it will begin to darken, just like water.

Some pieces will begin to change color, don’t let this scare you.

5. Boil for only 30 minutes. Then drain the water and place the mixture in a colander. Allow all the water to drain completely. You can help this by gently stirring them with a spoon or shaking them lightly in a colander.

If there are a lot of mushrooms, then it is better to put them in a colander in batches. This way the water will drain faster and easier.

6. Then we run them through a meat grinder using a large grill. The volume of 1 kg is already boiled. Keep in mind that they are boiled almost twice.

7. You can also grind the onion through a meat grinder, but it is better to cut it into small cubes with a knife. This will make the texture more dense.

Thick-walled utensils for cooking should be used. According to this recipe, the volume is small and therefore can be cooked in a frying pan with high sides and thick walls.

8. Fry the onion in oil until slightly golden. If you want the onion to not be felt at all, add a little water and simmer until the water has completely evaporated and the onion is transparent. It will take quite a bit of time.

If you like the onion to be slightly felt, then there is no need to add water. As soon as the onion turns golden, add the mushrooms minced through a meat grinder.

9. Simmer with the lid closed all together for 40 minutes. We stew it, not fry it. Stir the contents frequently throughout cooking.

Then add pepper to taste and vinegar. I add two teaspoons. Vinegar will add a slight sourness to the dish. If anyone wants, you can add another teaspoon of vinegar. The caviar will be a little more sour, this is a matter of taste. Add another bay leaf for flavor.

You also need to try the salt, if it is not enough, then also add salt to your taste.

10. Simmer with the lid closed for another 10 minutes. Then remove the bay leaf.

11. Place the contents into sterilized, clean jars. I described in detail how to sterilize them in the article about pickled mushrooms. Cover with clean and sterilized lids.

12. Pour warm water into a large saucepan, put gauze or cloth on the bottom and set the jars to sterilize. Half liter jars need to be sterilized for 30 minutes, 0.650 and 0.750 liter jars - 45 minutes, liter jars - 1 hour.

There are recipes on the Internet that do not require sterilization. To be honest, I prefer to sterilize absolutely all products with their contents. I don’t risk storing them without sterilization.

13. Using special tongs, remove the sterilized jars one at a time and tighten the lids using a seaming machine. Then turn the jars over and place under a blanket until they cool completely.

14. This preparation is stored well. It is advisable to store it in a dark and cool place.

And of course, you can eat such caviar just like that, spread on bread.