MUSHROOM CAVIAR
The most suitable for mushroom caviar are chanterelles and white mushrooms. First you need to sort the fresh mushrooms, peel them, and rinse through a colander.
After this, an enameled pan is taken, into which it adds a glass of water, 10 grams of salt and 4 grams of citric acid. All this the mixture is put on fire, and after boiling it is added about a kilogram of mushrooms. The fire is made weak, and the mushrooms stirring gently, cook until fully cooked. For To remove the resulting foam, use a slotted spoon.
Mushrooms can be considered ready after they emerge on pan surface. After that they are again placed on in a colander, washed with cold water. After she completely drains, mushrooms must be finely chopped or skipped through a meat grinder with a fine grate. Then 4-5 are added to them. tablespoons of vegetable oil, a tablespoon of mustard, which must first be diluted in 4-5 tablespoons of 5% vinegar. Salt and pepper are also added to taste. After thorough mixing, the mixture must be distributed over the banks, cover lids, lower in water heated to 40 0С, and sterilize over low heat for an hour.
Then the banks are clogged and cooled.
See also: Mushroom caviar (recipe 1) Dried mushroom caviar mushrooms
