Porcini Mushroom Caviar for the Winter
A taste of the forest to brighten up the winter table! This mushroom "caviar" is a wonderful way to put up your foraged porcini for the cold months — a delicious alternative to drying, freezing, or pickling. It can dress up a holiday spread or simply top a slice of bread.
Lenochka5
Recipe author
Porcini Mushroom Caviar for the Winter
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 20 %
3 g
Fats 67 %
10 g
Carbohydrates 13 %
2 g
104 kcal
GI:
100
/
0
/
0
- Sort through your foraged porcini carefully so no other mushrooms or forest debris slip in. Trim the bottoms of the stems if any soil or bits of the growing bed are still attached, and pick off any twigs and leaves. Rinse the mushrooms under running water. Rather than blotting them with a towel, let them air-dry on a rack so the moisture evaporates on its own — it takes a while, but it's the best way. Chop the cleaned mushrooms as fine as you can. Heat the oil in a skillet: pour in the vegetable oil first, then add the butter — the vegetable oil keeps the butter from scorching so it just melts. Once the fats have fully melted and are bubbling, add the mushrooms and fry for 15–20 minutes. At this point they're cooked through and you could serve them as is, but they're not yet the smooth, tender caviar we're after. Blanch large, ripe, juicy tomatoes in boiling water and slip off the skins. Cut them open and scoop out the seeds — you won't need those. Run the tomato flesh through a meat grinder along with the fried mushrooms. Return the ground mixture to the skillet, set the heat to its lowest, and bring to a simmer. Add salt, ground black pepper, paprika, and chili. If you like, stir in any other favorite dried herbs or spices — fresh or dried both work. Peel the garlic cloves, rinse them, and finely chop with a knife; skip the garlic press, since the little bits of garlic are lovely to come across in the finished caviar. Cover and simmer the porcini caviar for another 5–7 minutes. Spoon the hot caviar into sterilized jars, seal with metal lids, and wrap in a blanket until fully cooled. Store in a cool place (a cellar or the refrigerator). Enjoy!
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Garlic - 143 kcal/100g
- Fresh porcini mushrooms - 34 kcal/100g
- Fried white - 162 kcal/100g
- White pickled - 24 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Paprika - 289 kcal/100g
- Chili pepper - 40 kcal/100g
Similar recipes
Related and additional categories: