Birch Bolete Mushroom Caviar (Savory Spread)
A fragrant appetizer for any occasion — give it a try! This birch bolete mushroom caviar (a savory chopped-mushroom spread) is wonderfully versatile: serve it as an appetizer, use it as a filling for pies and hand pies, or stir it into sauces, soups, and pasta. If your mushrooms are already prepped (cleaned and boiled), the cooking time is much shorter.
Lyuda
Recipe author
Birch Bolete Mushroom Caviar (Savory Spread)
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
56 kcal
GI:
100
/
0
/
0
- Grind the boiled birch boletes through a meat grinder.
- Peel and dice the onion. Peel and grate the carrot.
- Sauté the onion and carrot in sunflower oil (use half the amount) until soft, then grind them through the meat grinder.
- Wash the tomatoes and pass them through the meat grinder as well.
- Combine the tomatoes, sautéed onion, and carrot with the mushrooms, pour in the remaining sunflower oil, and season with salt and pepper to taste.
- Cook the mixture in a skillet for 50 minutes, stirring occasionally.
- Transfer the contents of the skillet into clean, dry jars, let cool, and store in the refrigerator.
- Serve as an appetizer.
- Enjoy!
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Birch boletes (Leccinum) - 19 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
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