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Mushroom caviar from dried mushrooms


Ingredients for Making Mushroom Caviar from Dried Mushrooms

  1. Dried mushrooms 150 grams
  2. Onion 2 pieces (medium)
  3. Vegetable oil 3-4 tablespoons
  4. Garlic 2-3 cloves
  5. Table bite 3% 1-2 tablespoons
  6. Salt to taste
  7. Sugar to taste
  8. Ground black pepper to taste
  9. Purified water as needed
  • Main Ingredients: Onion, Garlic, Mushrooms, Sugar
  • Serving 1 serving
  • World Cuisine

Inventory:

Kitchen knife, cutting board, colander, deep bowl, deep pan (2 liter capacity), skimmer, frying pan, wooden kitchen spatula, deep bowl, hand blender, salad bowl or other serving utensils.

Preparation of mushroom caviar from dried mushrooms:

Step 1: prepare the mushrooms.


For starters, we choose the right dried mushrooms, of course, better than home-made ones, as they say, our own, but if you get them on the market or in the store, carefully watch that this ingredient does not have mold or wormholes. It is also desirable that such a product be of uniform color and top grade, that is, only hats without legs are dried. Well, the preference for the variety depends only on your desire, it can be russula, and chanterelles, and bbw, in general, the most beloved.

We shift the mushrooms into a colander, rinse thoroughly and recline in a deep bowl. Then fill the dryer with purified water, so that it completely covers, and leave at room temperature at least a couple of hours, and preferably all night, let them get wet.

Step 2: cook the mushrooms.


After the right time, we wash the mushrooms again, send them into a deep pan, fill them with a new portion of purified water and put on medium heat. After boiling, cook them until fully cooked for about 30 minutes, while periodically removing gray-white foam - curdled protein from the surface of the bubbling liquid. Then again we throw them in a colander and leave them in the sink on 10-12 minutesto dry slightly.

Step 3: prepare the vegetables and other ingredients.


We don’t lose a single minute, while excess water flows from the boiled drying, using a sharp kitchen knife, we peel all the vegetables indicated in the recipe. After that, they are washed, dried, put on a cutting board and continue to prepare. We chop the onion in small cubes with an approximate size of 1 centimeter, and chop the garlic finely or pass through a press into a small bowl. After that, put on the countertop the remaining ingredients that will be needed to prepare the caviar, and proceed to the next step.

Step 4: fry the onion with mushrooms.


We send the pan to a medium fire and pour the right amount of vegetable oil into it. After a few minutes, we throw the chopped onions into the preheated fat and fry it until golden, constantly stirring with a wooden kitchen spatula. This process will take approximately 5-7 minutes. As soon as the vegetable is browned, add boiled mushrooms well-squeezed from excess water to it and cook all together until the moisture has completely evaporated, and this is about 5 minutes, although it all depends on the characteristics of the stove, as well as the heat of the pan. When all the liquid has evaporated, remove the resulting mixture from the fire and put it near the ajar window, let it cool to room temperature.

Step 5: prepare mushroom caviar from dried mushrooms.


Next, we move the fried vegetables, as well as the mushrooms, together with the garlic into a deep, dry bowl and grind them with a hand blender until puree with acceptable small lumps, although it is better without them. Then we bring the taste of caviar to an ideal state, that is, season it with 3% vinegar, salt, sugar, black pepper and mix everything with a tablespoon to a homogeneous consistency. If the dish is too thick, pour the next portion of vegetable oil and loosen everything again, and after that you can start tasting.

Step 6: serve mushroom caviar from dried mushrooms.


Mushroom caviar from dried mushrooms is served either at room temperature or chilled as a snack in a salad bowl.

It is very pleasant to eat it with toast, fresh bread, in principle, this culinary masterpiece can be used as an independent dish, a side dish for meat, fish, poultry or vegetables, as well as minced meat for hard-boiled eggs or pies. Enjoy a delicious and simple meal!
Enjoy your meal!

Recipe Tips:

- if for some reason you can’t use a blender, grind the fried ingredients with an electric or stationary meat grinder or food processor;

- the recipe uses standard spices, but this does not mean that they are essential, caviar can be seasoned with any other spices, as well as dried herbs, which are suitable for mushroom dishes: nutmeg, oregano, ground leaf of laurel or allspice;

- it is advisable to store the finished caviar in the refrigerator, having previously tightly packed it in a glass, preferably sterilized container;

- if desired, 3-% vinegar can be replaced with 9-%, but putting it costs less or to taste.