Mushroom caviar from chanterelles for winter

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary ingredients for cooking mushroom caviar. Chanterelles should be fresh, without signs of spoilage or mold. If this is not the case, throw away such mushrooms without regret, otherwise you can get serious poisoning, up to a fatal outcome. And you need to be doubly careful with the blanks from them.

2. Step 2:

   

   Pick the chanterelles thoroughly, clean them from dirt and earth. Wash them thoroughly under running cold water and dry them. Chanterelles must be thoroughly washed from the ground, because it is with her that botulism can be introduced into the blanks. And in the blanks, it develops very quickly, releasing toxins.

3. Step 3:

   

   Chop the dried mushrooms. This can be done in a meat grinder or like me with a chopper in a blender.

4. Step 4:

   

   Put the chopped chanterelles in a cauldron or, like me, in a saucepan with a thick bottom. Pour in half of the vegetable oil and mix.

5. Step 5:

   

   Put the chanterelles on medium heat, bring, stirring, to the first "broths" and reduce the heat to a minimum. Cook the mushrooms, stirring, for 40-60 minutes. The mushroom juice that is released during cooking should completely evaporate.

6. Step 6:

   

   While the chanterelles are boiling, make vegetables. Peel and wash the onions and carrots. Grate the carrots on a medium grater, and finely chop the onion. Pour the remaining vegetable oil into the pan and put the vegetables.

7. Step 7:

   

   Fry the vegetables over medium heat for 7-10 minutes, stirring, until tender. Vegetables should become soft and ruddy, but not too fried, so as not to spoil the look of the finished caviar.

9. Step 8:

   

   Add the fried vegetables to the finished mushrooms and mix.

10. Step 9:

    

    Salt everything, add allspice, mix. Close the lid and simmer over low heat for 20 minutes, stirring occasionally so as not to burn.

11. Step 10:

    

    Now prepare the lids and jars. Wash the jars thoroughly with hot water and baking soda. Sterilize over steam with a special ring for 5 minutes. Then remove and dry in a microwave oven. To do this, put the jars in the microwave and turn for 10 seconds until completely dry. You do not need to turn on the microwave immediately for a long time, the glass can overheat and just fly apart. Carefully remove them with a WARM towel, otherwise they will burst.

12. Step 11:

    

    Pour vinegar into the finished caviar, mix and immediately spread the chanterelle caviar in hot, DRY jars. Fill the top with hot vegetable oil. Caviar should be completely filled with oil.

13. Step 12:

    

    Roll up the cans of chanterelle caviar with dry, sterilized lids and cool completely. It is best to store chanterelle caviar in the refrigerator. It turns out about a half-liter jar.

14. Step 13:

    

    Bon appetit.