Mushroom caviar for winter with carrots, onions, garlic and tomatoes

Step-by-step cooking

1. Step 1:

   

   We take the necessary set of products for our dish. I thank my friend for this recipe - she was the one who told me how to cook mushroom caviar for the winter with carrots, onions, garlic and tomatoes.

2. Step 2:

   

   Let's prepare mushrooms. We clean them. Next, pour cold water into a saucepan, pour out the mushrooms, salt, bring to a boil, remove the foam and cook for 30-40 minutes.

3. Step 3:

   

   Meanwhile, wash and peel the carrots, then rub it on a coarse grater.

4. Step 4:

   

   Fry the carrots in a preheated frying pan with the addition of two tablespoons of vegetable oil until half-cooked while stirring - this is about 10 minutes, moderate heat. Peel and finely chop the onion. Add the carrots to the pan.

5. Step 5:

   

   Cut the tomato into cubes and also add to the vegetable mixture.

7. Step 6:

   

   We also send garlic chopped with a knife or pressed through a press, salt and season with pepper to your taste. Cook for 7 minutes with stirring. The finished vegetable mixture is removed from the pan and transferred to another bowl.

8. Step 7:

   

   In a frying pan, heat up the remaining oil and fry the mushrooms on it, which need to be removed from the broth 10 minutes before and thrown into a colander so that excess liquid runs off them and there are no splashes from water when frying.

9. Step 8:

   

   Fried and cooled mushrooms are ground with a meat grinder or blender.

10. Step 9:

    

    We also do with fried vegetables: grind them into a pulp in a convenient way.

11. Step 10:

    

    Mix the mass of mushrooms and vegetables in a deep container. The caviar is ready. It can be eaten immediately, or it can be used for long-term storage. To do this, we put the hot caviar into prepared sterilized jars and roll them up with sterilized lids. Then we turn it over, wrap it up and let it cool completely until morning. We store it in the basement. And you can make caviar two or three times more, so that you have enough to eat right away and still have left for conservation.