Marinated Honey Mushroom Caviar
Description
The recipe won't take much time. You can take honey mushroom caviar with you on a picnic—it pairs wonderfully with meat, poultry, or slices of bread grilled over charcoal, as well as flatbreads and lavash. The caviar turns out salty and tangy, and very tasty. The main thing is to buy mushrooms only in jars, to avoid the risk of poisoning. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Prepare the listed ingredients. Buy mushrooms in jars, not loose. Peel the onions and rinse them.
- 2
Step 2
Drain the marinated mushrooms in a colander and rinse them thoroughly, removing black peppercorns, bay leaves, and any other debris. Then place them on a cutting board and dice them into small cubes. If you prefer smooth, pâté-style appetizers, transfer the chopped mushrooms to the container of an immersion blender.
- 3
Step 3
Trim the ends off the salted cucumbers and dice them into small cubes. Leave the diced cucumbers on the cutting board for about 5 minutes so the brine can drain off. Then add them to the bowl with the diced mushrooms.
- 4
Step 4
Peel and wash the onion, cut it in half, and dice half into small cubes. Add to the bowl.
- 5
Step 5
Rinse and chop fresh dill, add it to the container together with salt if the cucumbers are not too salty. Pour in vegetable oil and vinegar. Gently mix everything together. If you wish, you can also press in a peeled clove of garlic if you don't mind its taste and aroma in the dish.
- 6
Step 6
Place the mushroom caviar in a jar or container, chill in the refrigerator for about 30–40 minutes, and serve with bread.