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!