Caviar with carrots chanterelles and onions for winter

Before you start cooking chanterelle caviar, the mushrooms must be washed, cut into medium-sized pieces and boiled in salted water. Add allspice, bay leaves and cloves to the same place. In total, chanterelles need to be cooked for 15-20 minutes.

Next, put the mushrooms, without squeezing the broth out of them, in a bowl suitable in size (for this recipe, boiled chanterelles need to take a kilogram) and grind with a blender. Add finely chopped garlic.

Take 1 large onion and 1 large carrot, finely chop and fry in a frying pan, adding vegetable oil. Put the vegetables to the mushroom stuffing, mix.

Put the resulting mixture in a saucepan and put it on a slow fire to simmer for 50 minutes under a closed lid. After this time, open the lid and simmer the mushroom mince for another 10 minutes. At the very end, add the red pepper and stir thoroughly.

Chanterelle caviar is ready. It can be eaten immediately or closed for the winter. In the second case, hot mushroom caviar is laid out in sterilized jars, hermetically sealed and sent for storage in the cold.

Bon appetit!