Mushroom caviar with tomato paste for the winter

Mushroom caviar with tomato paste for the winter, this is just the case when you have a large harvest of honey agarics and you do not know where to put them.

Cooking time 1 hour


Honey mushrooms 1, 5-2 kg

Water 2 l

Bulb onions 300 g

Tomato paste 100 ml

Vegetable oil 30 pcs

Salt 1 tbsp l.

Vinegar essence 70% 1 tsp

Sugar 1/4 tsp


Sort out 1, 5-2 kg of mushrooms, use large caps and light legs, remove dark legs and discard.

Rinse the mushrooms well and discard in a colander. Transfer the mushrooms to a saucepan, cover with cold water and cook.

After boiling, cook for 15 minutes, skimming off the foam.

Throw the mushrooms in a colander and cool.

Peel 300 grams of onion and chop finely.

Heat 30 ml of vegetable oil in a frying pan, add finely chopped onion and cook for 1-2 minutes.

Finely chop the cooled mushrooms with a knife or scroll through a meat grinder.

Add mushrooms and stir, cook over low heat for 25-30 minutes.

Add 100 ml tomato paste, 1 tablespoon salt and ¼ teaspoon sugar.

Add 1 teaspoon of 70% vinegar essence and mix well, cook for another 2-3 minutes.

Divide into clean jars.

Seal with lids and put in a warm place until it cools completely.

Mushroom caviar with tomato paste is ready for the winter. Store in a cold cellar or refrigerator.

Bon appetit! Have a delicious winter!