Caviar from Salted Milk Caps
Description
Salted gruzdi mushroom caviar is quite easy and simple to make, especially if you have already prepared a jar of salted gruzdi in advance and no longer need to spend time preparing them. Mushroom caviar keeps in the refrigerator or freezer, so you can make a large batch ahead of time and serve it with various dishes. Salted gruzdi caviar pairs wonderfully with meat and fish dishes, as well as fried and boiled potatoes. It can be spread on sandwiches and toast, or used as a filling for lavash wraps and pies. For a tangier flavor, you can add table vinegar or lemon juice to the finished caviar. In short, you will always find a use for mushroom caviar, and its flavor will give any dish a special touch. So,
Instructions
- 1
Step 1
1. Finely chop the onion.
- 2
Step 2
2. Then fry in a pan until golden brown.
- 3
Step 3
3. Finely chop the fried onions together with the salted milk mushrooms in a blender, run them through a meat grinder, or simply chop them very fine. Season the resulting mixture with salt and pepper. Mix everything thoroughly.
- 4
Step 4
4. Mushroom caviar can be canned by pouring it into sterilized jars and stored in the refrigerator.
- 5
Step 5
5. Transfer the finished caviar made from salted saffron milk caps into a serving bowl. You may garnish the dish with fresh herbs.