Caviar from dried mushrooms

Caviar from dried mushrooms is not difficult to cook. It turns out to be very fragrant. And the main advantage of the dish is that you can cook it at any time of the year, even when there are no fresh wild mushrooms at hand. So, soak the dried mushrooms in warm water for 15 minutes, and then drain the water. We put the mushrooms in a medium-sized saucepan, fill them with clean water and put them on fire. Bring the liquid to a boil, and when this happens, cook the contents of the pan for half an hour, after reducing the heat to the very minimum.

After half an hour, we throw the mushrooms into a colander, let the excess moisture drain, and leave the mushrooms in the air to dry a little.

Peel the onion, rinse it with cool water, dry it with a paper towel. Then cut the onion with a sharp knife into small cubes.

Put a frying pan on medium heat, pour vegetable oil into it, heat it well, then put the slightly dried mushrooms into it. Fry them, stirring, for 10 minutes. Next, we put the mushrooms on a separate plate, and put the onion in the pan and fry it until soft and golden. We give both mushrooms and onions to cool down a little.

When they cool down, we transfer both to the blender bowl. With the help of a shredder, we turn everything into a more or less homogeneous mass. Pour salt, granulated sugar, dry spices to taste (ground black pepper, garlic powder, pepper mixture and other spices are perfect). Pour vinegar. We grind everything again into a puree-like mass.

Wash the greens, dry them with a dry towel, chop them coarsely, then add them to the other ingredients. Again, whisk everything with a blender. We taste it and, if necessary, adjust it by adding a little more salt, sugar or spices. Do not forget to mix everything well again after. In the final, we decorate the caviar with spices and herbs.

Caviar is ready! You can serve it to the table right away!