Ginger caviar for winter

Wash the mushrooms thoroughly under running water, trim the damaged parts.

Pour water into a large saucepan and boil. Put the ginger in boiling water and cook for 30 minutes from the moment of boiling. Drain the water from the pan and put the mushrooms in a colander to drain the water.

Cut the mushrooms. You can cut them not too finely, because eventually they will still need to be crushed in a blender.

Pour vegetable oil into a frying pan and put the chopped boiled ginger. Fry the mushrooms a little over medium heat.

Peel and wash the vegetables. Finely chop the onion into cubes, and grate the carrots on a coarse grater. Add the chopped vegetables to the mushrooms and fry everything together. Add salt and pepper to taste.

As soon as the vegetables have become soft, remove the pan from the heat and transfer the contents to a bowl or bowl of a blender and grind everything until smooth. You can skip the mushrooms through a meat grinder.

Wash the dill, cut off the rough stems and finely chop. Add to the mushrooms. Mix it up.

To preserve mushroom caviar for the whole winter, add vinegar.

Prepare small jars. Wash them, sterilize them over steam or in the oven. Boil the lids.

Transfer the chopped mushrooms to sterilized jars and cover with lids.

Put a towel on the bottom of a large wide saucepan. Put jars of mushroom caviar in pots and pour water at room temperature (so that the jars do not burst). Bring the water in a saucepan to a boil over low heat and continue to boil the jars for 10-15 minutes (depending on the size of the jar). After that, remove the jars from the pan and roll up the lids.

Put hot cans on a wooden board upside down and cover with a towel. Leave the jars overnight until completely cooled. Store jars of ginger caviar in a dark, cool place for a year.

Bon appetit!