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Saffron Milk Cap Mushroom Caviar for Winter

Savory, delicious mushroom caviar all winter long! This saffron milk cap mushroom caviar is really easy to put up, and you get to enjoy its wonderfully delicate mushroom flavor year-round. Spread it on tasty sandwiches and canapés for the whole family!

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Ginger caviar 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 0 % 0 g
Fats 89 % 8 g
Carbohydrates 11 % 1 g
80 kcal
GI: 100 / 0 / 0
  • Wash the mushrooms thoroughly under running water and trim off any spoiled parts. Pour water into a large pot and bring to a boil. Add the saffron milk caps and cook for 30 minutes from the moment it boils. Drain the pot and tip the mushrooms into a colander to let the water run off. Chop the mushrooms — they don't need to be too fine, since they'll be puréed in a blender anyway. Pour vegetable oil into a skillet and add the chopped boiled mushrooms. Sauté them lightly over medium heat. Peel and wash the vegetables. Finely dice the onion and grate the carrot on the coarse side of a grater. Add the chopped vegetables to the mushrooms and fry everything together. Season with salt and pepper to taste. Once the vegetables are soft, take the skillet off the heat, transfer everything to a bowl or blender, and purée until smooth — you can also run the mushrooms through a meat grinder. Wash the dill, trim off the coarse stems, finely chop it, and stir it into the mushrooms. To keep the mushroom caviar through the winter, add the vinegar. Prepare small jars: wash them and sterilize over steam or in the oven; boil the lids. Transfer the puréed mushrooms to the sterilized jars and cover with lids. Line the bottom of a large, wide pot with a towel. Set the jars of mushroom caviar in the pot and add room-temperature water (so the jars don't crack). Bring the water to a boil over low heat and keep the jars at a boil for 10–15 minutes (depending on jar size). Then remove the jars and seal them with the lids. Set the hot jars upside down on a wooden board and cover with a towel. Leave overnight until completely cool. Store the jars of saffron milk cap caviar in a dark, cool place for up to a year. Enjoy!

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

  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Fresh saffron milk caps - 17  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Fresh dill - 38  kcal/100g
  • Wine vinegar (3%) - 9  kcal/100g
  • Vinegar 9% - 11  kcal/100g
  • Balsamic vinegar - 88  kcal/100g
  • Apple cider vinegar - 14  kcal/100g
  • Vinegar - 11  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Sunflower oil - 898  kcal/100g
  • Refined sunflower oil - 899  kcal/100g

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