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Wild Mushroom Caviar (Paxillus) for the Winter

Turn foraged wild mushrooms into a delicious spread! It couldn't be easier. This mushroom caviar comes together with very little time or effort, yet it tastes wonderful. Use it for hearty open-faced sandwiches, or as a filling for crêpes, savory pies, or casseroles. It's also great served on its own as an appetizer.

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Caviar from pigs for winter
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 20 % 1 g
Fats 60 % 3 g
Carbohydrates 20 % 1 g
47 kcal
GI: 100 / 0 / 0
  • Start by cleaning the mushrooms: remove any forest debris, trim away damaged spots, and cut off the stems — for this recipe you'll use the caps only. Cut the caps into pieces, then wash them and put them in a large, deep bowl. Cover with clean cold water and let them soak at room temperature for 24 hours, changing the water for fresh 3 times during that period. When the time is up, drain the mushrooms in a colander, rinse, then transfer them to a pot. Cover with fresh water, add a little salt, and set over high heat. Bring to a boil, then reduce the heat to its lowest setting. Add the bay leaf and allspice and simmer the mushrooms for 1 hour. Drain again in a colander and let all the excess liquid run off, then discard the bay leaf and allspice. Peel the onion and garlic. Dice the onion small and finely mince the garlic. Set a large skillet over medium heat, add the vegetable oil, and let it heat up. Add the onion and cook for about 5 minutes, until translucent. Stir in the garlic and cook everything together for another 1–2 minutes. Add the mushrooms and fry with the onion and garlic for about 10 minutes, seasoning with the ground pepper blend and salt as you go. Taste so you don't oversalt. Take the skillet off the heat and let the mushrooms cool. Meanwhile, prepare some small jars and lids and sterilize them however you like. Transfer the cooled mushroom mixture to a blender or food processor and grind it — pulse lightly if you want the caviar a little chunky, or process longer for a smoother spread. Stir in the vinegar and mix well. Pack the caviar into the prepared jars, screw on the lids, and let it cool completely. Then move the jars to a cool place for storage. All done!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Garlic - 143  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Wine vinegar (3%) - 9  kcal/100g
  • Vinegar 9% - 11  kcal/100g
  • Balsamic vinegar - 88  kcal/100g
  • Apple vinegar - 14  kcal/100g
  • Vinegar - 11  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Allspice - 263  kcal/100g
  • A mixture of ground peppers - 255  kcal/100g
  • Pigs - 73  kcal/100g

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