Mushroom Caviar for Winter with Carrots, Onion, Garlic, and Tomatoes

Cooking method

1. Step 1:

   

   Gather the ingredients for our dish. I owe this recipe to my friend—she's the one who told me how to make mushroom caviar for the winter with carrots, onion, garlic, and tomatoes.

2. Step 2:

   

   Let's prep the mushrooms. Wash and clean them. Then pour cold water into a pot, add the mushrooms, salt the water, bring to a boil, skim off the foam, and cook for 30–40 minutes.

3. Step 3:

   

   Meanwhile, wash and peel the carrot, then grate it on a coarse grater.

4. Step 4:

   

   Fry the carrot in a preheated skillet with two tablespoons of vegetable oil, stirring, until half-cooked—about 10 minutes over medium heat. Peel and finely chop the onion. Add it to the skillet with the carrot.

5. Step 5:

   

   Cut the tomato into cubes and add it to the vegetable mixture as well.

6. Step 6:

   

   Add the garlic, chopped with a knife or pushed through a press, then salt and pepper to taste. Cook for 7 minutes, stirring. Remove the finished vegetable mixture from the skillet and transfer it to another bowl.

7. Step 7:

   

   Heat the remaining oil in the skillet and fry the mushrooms—drain them in a colander 10 minutes beforehand so the excess liquid runs off and the oil doesn't splatter.

8. Step 8:

   

   Grind the fried, cooled mushrooms in a meat grinder or blender.

9. Step 9:

   

   Do the same with the fried vegetables: grind them to a paste however is easiest.

10. Step 10:

    

    Combine the mushroom and vegetable mixtures in a deep bowl. The caviar is ready. You can eat it right away or save it for long-term storage. For that, pack the still-hot caviar into prepared sterilized jars and seal them with sterilized lids. Turn the jars over, wrap them up, and let them cool completely overnight. Store in the cellar. You can also make two or three times as much, so you have enough to eat right away and still have some to can.