1. Main Page
  2. Homemade preparations
  3. Mushroom caviar will lick your fingers for the winter mushroom

Finger-Licking Wild Mushroom Caviar for the Winter

Love foraged wild mushrooms? Put them up for winter in the tastiest way! This "finger-licking" mushroom caviar comes out deeply mushroomy and wonderfully savory, and it holds onto every bit of that woodsy forest aroma that wild mushrooms are prized for. Use whatever you've gathered in your basket — slippery jacks, honey mushrooms, chanterelles, button mushrooms. The amounts below yield two half-pint (250 ml) jars plus a small bowl to taste-test right away.

♥Solii♥+Author avatar
Recipe author
Mushroom caviar will lick your fingers for the winter mushroom
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 22 % 2 g
Fats 56 % 5 g
Carbohydrates 22 % 2 g
62 kcal
GI: 100 / 0 / 0
    1. Tip the mushrooms into a colander, rinse them thoroughly under hot running water, and clean them well. Then boil them in salted water for about half an hour, skimming off the foam as it rises.
    1. Meanwhile, peel the onion and carrots. Cut the onion into small dice and grate the carrots, then sauté them in vegetable oil until soft.
    1. Drain the mushrooms in a colander, let the liquid run off, then grind them through a meat grinder fitted with a coarse plate (or pulse in a food processor).
    1. Transfer the mushrooms and the sautéed vegetables to a heavy-bottomed pot. Set over the heat, season with salt and pepper to taste, cover, and simmer for 30–40 minutes, stirring now and then.
    1. Pack the hot caviar tightly into pre-sterilized jars, pressing each layer down firmly so no air pockets remain, then pour 2 tablespoons of vegetable oil over the top of each. Seal with lids, let the jars cool, and move them to a cool cellar or pantry for storage.
  • And that's it!
  • Real wild mushroom caviar is ready!
  • For how to figure out how many jars you'll need, why jars sometimes burst and how to prevent it, plus more canning tips and tricks, see our guide to winter preserves.
  • Since everyone's tolerance for salt, sweetness, bitterness, heat, acidity, and spice is different, always add seasonings to your own taste. If you're using a spice for the first time, keep in mind that some are easy to overdo — chili pepper especially — so go light at first.

Caloric content of the products possible in the composition of the dish

  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Slippery jacks - 23  kcal/100g
  • Honey mushrooms - 20  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g

Similar recipes

Related and additional categories: