Cep caviar

This caviar made from porcini mushrooms and vegetables will be an excellent addition to a side dish or serve as a delicious spread on bread.

• Recipe author: Daria Rodionova
• After preparation, you will receive 10 servings
• Total recipe preparation time: 840 minutes

Ingredients

• Porcini mushrooms 3-4 kg
• Onions 250 g
• Carrots 250 g
• Vegetable oil 100 ml
• Bay leaves 3 pieces
• Allspice peas 5 pieces
• Black peppercorns 5 pieces
• Sugar 3 tsp spoons
• Salt 4 tsp spoons
• Garlic 3 cloves
• Acetic essence 70% 1 tsp the spoon

Cooking method

• Peel the mushrooms, rinse, chop into large pieces and place in a saucepan. Cover with cold water and cook after boiling for 15 minutes. Skim off the foam in the process.

  How and how much to cook porcini mushrooms

• Throw in a colander and rinse. Then bring to a boil again in a saucepan of water and cook for another 30 minutes. Then rinse the mushrooms again.

  During cooking, mushrooms decrease in volume. This recipe requires 1¹⁄₂ kg of boiled mushrooms.

• Chop the onions and carrots coarsely. Grind them and mushrooms through a meat grinder.

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• Heat oil in a heavy-bottomed saucepan. Fry the onions for 2-3 minutes, add the carrots and stir.

• Add lavrushka and pepper and cook, stirring occasionally, for 5-7 minutes.

• Add porcini mushrooms and cook for 15 minutes, stirring frequently. Then add sugar, salt and chopped garlic. Remove the lavrushka.

• Pour in the vinegar and mix everything thoroughly again. After 1 minute, transfer the caviar to sterilized jars.

  How to sterilize jars: 6 simple and proven ways

• Roll up, turn over and wrap with something warm. Store cool after cooling.

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