Honey Mushroom Caviar for the Winter

Cooking method

1. Step 1:

   

   Gather all the ingredients on the list. Whether you buy honey mushrooms at the store or forage them yourself, be absolutely certain they're true honey mushrooms and not look-alikes. Rinse the mushrooms thoroughly and pick out any debris and leaves. You can use mushrooms of any size—caps, stems, or both. If you're using the stems, trim them down to no more than an inch or so.

2. Step 2:

   

   Put the mushrooms in a non-reactive pot and boil them in salted water for 40 minutes from the moment the water comes to a boil. You can make this caviar not only from fresh mushrooms but also from frozen or even pickled ones—so if you're in the mood for it and have no fresh mushrooms on hand, use whatever you've got.

3. Step 3:

   

   Drain the mushrooms in a colander and let them drip dry completely, then let them cool a little and grind them in a blender or run them through a meat grinder. If you want a coarser, chewier caviar, use the meat grinder; a blender gives you a smoother, more uniform texture.

4. Step 4:

   

   Wash, peel, and grate the carrots on the medium holes of a box grater. Peel the onion and finely chop it with a knife. Pour the vegetable oil into a skillet and set it over the heat.

5. Step 5:

   

   Sauté the carrot and onion in the oil until the carrot is soft and the onion is translucent. Then stir the ground mushrooms into the skillet. Mix well and season with salt and ground black pepper.

6. Step 6:

   

   Cook the mixture over low heat for about 30 minutes, stirring now and then so the mushrooms don't scorch on the bottom. Then stir in the vinegar and cook for about 5 minutes more. Turn off the heat.

7. Step 7:

   

   Spoon the mushroom caviar into clean, sterilized jars and seal with sterile lids. Since we added vinegar, this preserve needs no additional processing. Enjoy!