Mushroom caviar from honeydew for winter

Delicious, flavorful snack and spread for sandwiches! There are different recipes for cooking mushroom caviar for the winter. In our family, many have been tried: with tomatoes, garlic, onions and carrots. But I liked the latter more, carrots give the mushroom snack a pleasant, slightly sweet taste.

Snezhana

Recipe author

Mushroom caviar from honey mushrooms for winter

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Composition / ingredients

servings:

Honeydew

Carrots (medium size)

Onion

Salt

Ground black pepper

Vegetable oil

Table vinegar (9%)

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 44 % 4 g

Carbohydrates 33 % 3 g

50 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h 30 min

Step 1:
Prepare the ingredients according to the list. Buying mushrooms in the store or collecting them yourself, you need to be completely sure that these are really honey mushrooms, not false mushrooms. Mushrooms are thoroughly washed, garbage and leaves are removed. For caviar, you can use mushrooms of any size, caps or legs or together, then the legs need to be cut off, leaving a length of no more than two or three centimeters.
Step 2:
Put the mushrooms in an enameled saucepan and boil in salted water for 40 minutes from the moment it boils. Caviar can be made not only from fresh, but also frozen and even pickled mushrooms. Therefore, if you suddenly want mushroom caviar, and there are no fresh mushrooms at hand, you can use any available ones.
Step 3:
Drain the water from the pan, throw the honeydew into a colander so that the broth completely drains, let them cool down a little and grind with a blender or pass through a meat grinder. If you want the caviar to turn out to be more coarse and crispy, then it is better to use a meat grinder, in a blender the mushroom mass turns out to be more homogeneous in consistency.
Step 4:
Carrots are washed, cleaned and grated on a medium grater. Onions are cleaned from the husk and finely chopped with a knife. Pour vegetable oil into the pan. Turn on the fire.
Step 5:
Fry the vegetable mixture in oil until the carrots are soft and the onions are transparent. Then we send the mushroom mass to the vegetables in the frying pan. Stir, add salt, ground black pepper.
Step 6:
Fry the mixture over low heat for about 30 minutes, stirring occasionally so that the mushrooms do not burn to the bottom of the pan. Then add table vinegar, mix the mass, keep on fire for about 5 more minutes. Turn off the fire.
Step 7:
We lay out caviar from honeydew in pre-washed and sterilized jars, roll up with sterile lids. Since we added vinegar to the caviar, this billet does not require additional sterilization. Bon appetit!