Honey mushroom caviar

How to make honey mushroom caviar? You'll need fresh honey mushrooms, onions, carrots, vegetable oil, dried herbs (dill and parsley), a couple of cloves of garlic, salt, black pepper, and vinegar.

Step 2

Sort and rinse the mushrooms. If the mushrooms are large, leave only the caps and remove the stems. Place the caps in a large pot of water, add salt, bring to a boil, and simmer for 40-50 minutes, skimming off any foam.

Step 3

Place the boiled mushrooms in a colander and let the water drain. Prepare the onion and carrot: chop the onion and grate the carrot on a coarse grater. Cut the mushroom caps into quarters.

Step 4

Heat half the vegetable oil in a large, deep frying pan and fry the onion for 5 minutes. Add the carrots and fry over medium heat for another 7 minutes, stirring.

Step 5

Add the chopped mushroom caps to the pan with the vegetables, season with salt and pepper, stir, and cook for 20 minutes. Grind the entire fried mushroom mixture through a meat grinder with a fine mesh or blend it all together.

Step 6

Heat vegetable oil in a frying pan. Add the mushroom mixture, chopped garlic, dried parsley and dill, and vinegar. Cover and simmer over low heat for 10 minutes. Then, spoon the hot honey mushroom caviar into sterilized jars and seal with lids. Turn over and let cool.

Mushroom caviar is one of our favorite fall recipes. Any mushroom will do, but we most often use honey mushrooms—they're dense enough to create a true caviar, not a puree.

For many, early autumn is a wonderful time for mushroom picking. We gather honey mushrooms, porcini mushrooms, and milk mushrooms. We use them to make caviar, solyanka, pies, salads, casseroles, risotto, and other favorite home-cooked dishes. And, of course, we pickle and marinate them to bring back fond memories of September in the winter.

Mushroom caviar, so beloved by many, can be preserved for the winter. It takes time to sort and clean the wild mushrooms, but the rest of the preparation is quite simple: boil the mushrooms for half an hour, during which time you can fry the onion until golden, then chop everything in a food processor, with a meat grinder, or with a knife, mix with vinegar and herbs, place in jars, and sterilize them. Come winter, you'll thank yourself for taking the time to prepare this mushroom caviar.

Homemade mushroom caviar sounds delicious and is easy to prepare. It's a versatile product. You can spread it on sandwiches, like a pâté, and even sprinkle it with herbs. It can be eaten as a cold appetizer, or warm as a condiment for meat or potatoes. And don't forget that mushroom caviar makes a great filling for pies and pizza. We'll tell you how to make mushroom caviar at home using dried mushrooms. If you have plenty of fresh mushrooms during the mushroom season, the recipe becomes simpler—see the notes for recommendations.