Home conservation has always been considered very honorable a meal on the festive and everyday table. So, in Russian In families, you can often find blanks from mushrooms. Mushrooms are a very healthy and nutritious product that contains vitamins and beneficial substances, including protein, calcium, zinc and phosphorus. Mushrooms entirely correspond to such a description, therefore, they are very love not only to collect, but also to eat.
Cleaning mushrooms before cooking mushroom caviar
Caviar from boiled honey agarics – a snack that will be for everyone the housewives are a great help in the kitchen, as she is not only spread on bread, but used as a filling for pies, tartlets, pancakes and pizzas. In addition, such a blank will be excellent base for sauces, thick soups, hodgepodge and others dishes.
Mushroom caviar is also a very profitable harvest, because on its preparation, you can take all the “ugly” mushrooms that are not passed the natural selection for pickling. You can make a snack from broken, overgrown, slightly damaged mushrooms. However not use wormy and blackened fruiting bodies.
Before preparing mushroom caviar from boiled honey mushrooms, it is necessary properly clean them. For this, we cut everything with a knife contaminated places, as well as remove the bottom of the legs. Have fun mushrooms on sometimes under the hat you can see bugs, but this is not it should scare you – they are easily scraped off with a knife. It is also advisable to remove the ring on the leg of each honey worm, but some housewives do this only in adults. Then honey mushrooms need to be filled with salted water (1 tbsp. l. salt per 1 l. of water) and leave for 45-50 minutes. Salt will open the pores of fungi and remove fine mud with sand. Also, salt water will help get rid of worms that float to the surface. Then fruiting bodies rinse under running water.
Cooking mushroom caviar from boiled mushrooms
How can I cook mushroom caviar from boiled honey mushrooms for the winter? This is done very simply, so even novice cooks cheers “will cope with this snack. It can be combined with the most various products: onions, carrots, zucchini, eggplant, tomatoes, garlic, bell pepper, etc. Mandatory the ingredient for caviar is table vinegar, thanks to which the workpiece will last a long time.
So, for cooking snacks, peeled mushrooms are laid in enameled pan, pour water and put on medium heat. After boiling, wait 20-25 minutes and take off during the process the resulting foam. After boiling, drain the water, and the mushrooms pass through a meat grinder. Traditionally, most often in mushroom caviar use carrots and onions. Therefore, together with experts on grind the carrots in a meat grinder, and cut the onions into small cubes and fry until tender in vegetable oil. Then carrot and mushroom mass is added to the onion and stew on low heat before the liquid evaporates. Season to taste with salt, a mixture of ground peppers and other spices (optional). Pour a couple of teaspoons vinegar, mix, lay on sterilized glass jars and close the lids. Lids can be taken as nylon, metal, however, they must be with special coated. Allow to cool and put into storage in the basement.
Caviar from boiled mushrooms for the winter turns out no worse store, and besides, almost all useful and nutrients. On cold winter evenings, such a jar blanks will remind you of the warm days spent in the forest, and diversifies the culinary menu. Mushroom flavor and forest aroma perfectly complements dishes of potatoes, vegetables, pasta, cereals and dough.
