Caviar from pears for winter

Step-by-step cooking

1. Step 1:

   

   One of the simplest and most popular recipes for mushroom caviar is caviar from fresh pears. In the mushroom picking season, when there are especially a lot of mushrooms, this is the easiest and fastest way to prepare bunches for the winter. It is necessary to make preparations from fresh mushrooms, which are not stored for a long time after harvesting. Mushrooms are washed, cleaned from forest debris, leaves and twigs, we remove rotten and wormy mushrooms.

2. Step 2:

   

   Ideally, the grapes should be placed in a deep container, pour cold water and add salt. This will help get rid of all the insects hidden inside the mushrooms, in addition, it will reduce the bitterness inherent in mushrooms. Drain the water in which the mushrooms were soaked, fill them with fresh cold water, put a saucepan with mushrooms on the fire, bring to a boil.

3. Step 3:

   

   Drain the water in which the bunches were cooked, fill them with fresh water, put them on the fire again, bring to a boil and cook over medium heat for one hour, removing the foam formed on the surface with a slotted spoon. Then we throw the mushrooms into a colander, let the water in which the mushrooms were cooked drain completely. Mushrooms should cool completely.

4. Step 4:

   

   Peel the onion and finely chop it with a knife.

5. Step 5:

   

   Pour vegetable oil into the pan, heat it up. Put onions on the butter. Fry it until browned.

7. Step 6:

   

   Mushrooms are passed through a meat grinder or crushed with a blender or food processor to a consistency resembling caviar in appearance. Add fried onions, salt and ground black pepper to the mushroom mass to taste. Mix the mass thoroughly.

8. Step 7:

   

   You need to prepare the jars for the workpiece in advance. It is better to use small jars for mushroom caviar, so that after opening the caviar is not stored for a long time. I wash the cans with soda, sterilize them in one of the proven and convenient ways. The lids are washed and boiled. Mushroom caviar is laid out in sterilized jars.

9. Step 8:

   

   In order for mushroom caviar to be stored for a long time, it needs to be sterilized in jars. To do this, put a cloth in a saucepan with water on the bottom, put jars of caviar on it, cover the jars with lids on top and sterilize them at a slow boil for about 20 minutes. We roll up the jars with lids, let them cool at room temperature under a blanket. We put it away for storage in a cool place.

10. Step 9:

    

    Bon appetit!