Mushroom Caviar from Honey Mushrooms for Winter
Description
Perfect for winter stocking up. This honey mushroom caviar for winter is quite easy to make at home. If you were surprised by the citric acid in the ingredients, I should note that it works as a preservative just as well as the vinegar we are used to! However, if you plan to make only one jar and eat it within three to four months, you do not need to add the acid. The jar will keep in the refrigerator for three months without any problems. The preserve is ready for winter storage.
Instructions
- 1
Step 1
1. Sauté the chopped onion in vegetable oil. When it turns golden, add the mushrooms. Cook until they are fully tender. I also pre-boil honey fungus for 40 minutes beforehand: it’s best to be careful with mushrooms.
- 2
Step 2
2. When the excess liquid has cooked off the mushrooms, add garlic and spices to taste. Sauté until fully cooked. The aroma will be amazing!
- 3
Step 3
3. Transfer the entire mixture together with any remaining butter to a blender and blend until smooth and homogeneous.
- 4
Step 4
4. Sterilize the jars and lids. Pack in the still-warm mixture, sprinkle lemon acid on top, and seal with the lids for winter storage. In winter, take them out and enjoy!