Mushroom Caviar from Butter Mushrooms
Description
A tasty appetizer for any gathering. Mushroom caviar can be served with any side of potatoes, pasta, grains, etc. It is especially delicious on butter. Honey fungus mushrooms must be boiled, not fried, because they contain a lot of liquid. If desired, serve the dish with sour cream of any fat content. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Prepare the listed ingredients. Rinse the butter mushrooms in water and scrape the brown coating from the caps of large mushrooms. Remove the spongy layer if it is damaged or spoiled.
- 2
Step 2
Place the butter mushrooms in a pot and pour hot water over them. Simmer for about 5 minutes, then drain the water, rinsing the mushrooms to remove dirt as you do. Place them back in the pot, pour in hot water, add salt and bay leaves, and simmer for another 10–12 minutes from the moment the water comes to a boil.
- 3
Step 3
While the mushrooms are cooking, peel the vegetables and rinse them in water. Dice the carrots and slice the onion into half-rings. Sauté in vegetable oil for about 3–5 minutes until golden brown.
- 4
Step 4
Add finely chopped garlic during the last 1–2 minutes and sauté for the remaining time.
- 5
Step 5
Using a slotted spoon, remove the mushrooms from the broth and place them in a food processor bowl, trying to minimize the amount of liquid added.
- 6
Step 6
Place the sautéed vegetables in a container. Sprinkle in a little salt. You can add a little ground black pepper.
- 7
Step 7
Pulse everything for approximately 3–4 minutes.
- 8
Step 8
Spread the butter mushroom caviar on a plate and serve, or chill in the refrigerator. If you plan to preserve it for winter, after mincing, transfer the caviar to a saucepan or skillet, pour in 1 tsp. of 6% vinegar, add 0.5 tsp. of granulated sugar, and stir. Heat almost to a boil and, while still hot, pack into sterilized jars, screwing the lids on tightly.