Mushroom Caviar from Honey Mushrooms
Description
In our family, honey mushrooms are only accepted in one form—as mushroom caviar. Every autumn we try either to go pick honey mushrooms ourselves or buy them at the market, and we always make caviar from them. It is very simple to prepare and keeps well, so we always put up several jars for winter. And what a pleasure it is in winter to open a jar of fragrant honey mushroom caviar, spread it on Borodino bread, and enjoy—it’s beyond words :) I think mushroom lovers will understand me! So, here is a simple recipe for honey mushroom caviar: 1. Carefully sort through the honey mushrooms (if you gathered them in the forest), wash, and clean them. Boil them in salted water, adding a bay leaf and ground black pepper before it comes to a boil. Boiling time—no more than 10 minutes, because honey mushrooms are delicate. Then place the mushrooms in a large colander—let them drain—and move on to the vegetables. 2. Slice the onions into half-rings and sauté them in vegetable oil until translucent. Optionally, add carrots grated on a medium grater, finely chopped apples, herbs, and garlic. 3. After the mushrooms have cooled (40–60 minutes), chop them in a blender or run them through a meat grinder, and add the vegetables. Stew the mixture over low heat until half the liquid has evaporated. During cooking, you can add more vegetable oil. Cover with a lid and let it simmer for about 30 minutes. 4. Pack the cooled mushroom caviar into clean containers. Stored this way, it will keep in the refrigerator for 3–4 weeks; in the freezer for 4 months; and, if sealed in jars and kept in a dark place, for a whole season. I’m sure this honey mushroom caviar recipe will be useful to all true homemakers. Good luck. The appetizer is ready. Serve immediately.