Butter caviar for winter

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients for mushroom caviar. The oil needs to be processed into blanks within a few hours after picking mushrooms so that they do not spoil.

2. Step 2:

   

   I wash the mushrooms, cut out the rotten areas of the hats and legs, remove the wormy and large dry mushrooms, remove the film from the mushroom cap. Caviar can be made from mushroom caps and legs.

3. Step 3:

   

   To remove a specific bitterness from the mushrooms, the mushrooms must be boiled in salted water for 20 minutes from the moment it boils. In addition, all the hidden insects will come out of the mushrooms. We throw the mushrooms into a colander, let the water drain completely from the mushrooms, and the buttermilk cool down a little.

4. Step 4:

   

   In order for the caviar from the butter to turn out especially tasty and fragrant, other products can also be used for its preparation, for example, vegetables: tomatoes, bell peppers, carrots, onions, garlic. Some housewives add sour cream, walnuts, soy sauce. I prefer mushroom caviar with carrots and onions. These vegetables are in perfect harmony with mushrooms. Carrots are washed, cleaned and grated.

5. Step 5:

   

   Peel the onion and finely chop it with a knife.

7. Step 6:

   

   Mushrooms are crushed using a meat grinder, combine or blender to a consistency similar to caviar.

8. Step 7:

   

   Pour vegetable oil into a frying pan with a thick bottom or into a saucepan. We warm it up. Fry onions and carrots in warmed oil until light blush.

9. Step 8:

   

   We send the mushroom mass to the frying pan with vegetable frying. If necessary, pour in vegetable oil, mushrooms with vegetables should be stewed, not fried. Add salt and ground black pepper. If desired, you can add chopped garlic. Reduce the heat to a minimum and cook the caviar, stirring constantly, for 30 minutes.

10. Step 9:

    

    Then we lay out the caviar in pre-washed and sterilized jars. We put the jars in a saucepan with water so that the water reaches the shoulders of the jars. We cover the jars with lids. You need to put a cloth on the bottom of the pan so that the jars do not burst from contact with the bottom of the pan. Sterilize the jars with mushroom caviar for about half an hour. Pour one tablespoon of vegetable oil into each jar. We close the jars with lids.

11. Step 10:

    

    Let the workpiece cool down at room temperature and put it away for storage in a cool place. And you can immediately serve it to the table as a spread on bread. In winter, such caviar can be used for cooking soups, hot and baking pies. Bon appetit!