Mushroom caviar will lick your fingers for the winter mushroom

1. Put the mushrooms in a colander, put them under a stream of hot water, wash them thoroughly, clean them. Then boil the mushrooms in salted water for half an hour, remove the foam in the process.

2. Meanwhile, peel the onions and carrots, cut the onion into small cubes, grate the carrots, fry in vegetable oil until soft.

3. Put the mushrooms in a colander, let the liquid drain, pass through a meat grinder using a large grate.

4. We transfer the mushrooms with fried vegetables to a suitable thick-walled saucepan, send it to the fire, salt and pepper to taste, simmer under the lid for 30-40 minutes, stirring occasionally.

5. In pre-sterilized jars, we spread hot caviar tightly, each portion is carefully tamped so that no air remains, and pour 2 tablespoons of vegetable oil on the surface. We roll up the blanks with tin lids, let them cool down and transfer them to storage in the cellar.

That's it!

Real mushroom caviar is ready!

How to calculate the number of cans, why cans explode and how to avoid it, as well as secrets and life hacks, read the article about preparations for the winter.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).