Homemade mushroom caviar for the winter - a recipe for how to prepare mushroom caviar.

How to make mushroom caviar for the winter.

And so, peeled large trimmings and fragments of mushrooms, as well as mushrooms that are not suitable for seaming due to their large size, must be thoroughly washed and cut into small pieces.

Next, we need to fill the sliced ​​mushrooms with water (at the rate of 250 ml of water per 1 kg of mushrooms), salt the water to taste and simmer the mushrooms in water for ½ hour.

Then, the mushroom broth must be strained into a separate bowl. And we need to chop the stewed mushrooms. You can pass them through a meat grinder or rub through a sieve.

Next, combine the mushroom broth with the juice released from the mushrooms during the chopping process and boil over high heat until it becomes viscous (similar to syrup).

Hot mushroom “syrup” is packaged in small bottles or jars. Then, the container is hermetically sealed and turned over, placing the lids up.

It is necessary to sterilize such homemade mushroom preparations only after 48 hours; small containers are sterilized for ½ hour.

Caviar prepared in this way can be stored for quite a long time.

There is another option for preparing such a mushroom concentrate. In this case, preparing mushroom caviar for the winter is a little different. Mushrooms should be minced raw in a meat grinder and the juice should be squeezed out immediately without boiling the mushrooms.

Then, add salt to the squeezed juice (no more than 2% of the amount of juice) and then prepare the extract as in the previous method.

If you plan to use the preparation as a mushroom concentrate for adding to side dishes, then before packaging you need to add vinegar (10% of the amount of juice) to the extract in which you must first boil various spices (bay leaf, mustard seeds, red and black pepper, etc. spices).

Mushroom caviar with the addition of vinegar and spices does not need to be sterilized. It is enough to simply package the hot semi-finished product into jars, which need to be hermetically sealed.

This preparation of mushrooms goes great in winter not only as tasty caviar. From this mushroom semi-finished product, prepared at home, I prepare aromatic soups and side dishes for main courses with a unique aroma.

See also video: MUSHROOM CAVIAR 3 recipes.