Mushroom caviar from honey agarics with onions and carrots for the winter is a delicious appetizer for any festive table.
Cooking time 1 hour
Sort out 1, 5-2 kilograms of mushrooms, use large caps and light legs, remove dark legs and discard.
Rinse honey mushrooms well and discard in a colander.
Transfer the mushrooms to a saucepan, cover with 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 onions and 300 grams of carrots and wash well.
Put finely chopped onions and grated carrots in a saucepan, add 30 milliliters of vegetable oil.
Finely chop the cooled mushrooms with a knife or scroll through a meat grinder.
Fry vegetables, stirring occasionally, for 3-5 minutes.
Add mushrooms and stir, cook over low heat for 25-30 minutes.
Add 1 tablespoon salt and 1/2 teaspoon sugar.
Add 1 teaspoon of 70% vinegar essence and mix well, cook for another 2-3 minutes.
Arrange the prepared mushroom caviar in clean jars.
Close the jars with lids and put them in a warm place until they cool completely.
Mushroom caviar from honey agarics with onions and carrots is ready for the winter. Store in a cold cellar or refrigerator.
Bon appetit! Have a delicious winter!