The most delicious mushroom caviar from chanterelles for the winter

This delicacy can take its rightful place on the holiday table. If you love mushroom caviar and beautiful red chanterelle mushrooms, then using my recipe with step-by-step photos you can prepare it for the winter.

How to cook mushroom caviar from chanterelles

We will need 1 kilogram of peeled chanterelles. We wash the mushrooms under running water to remove sand, dust and leaves. Place them in a sieve to remove any dripping water. Some people recommend boiling the mushrooms before cooking. I prefer to omit this stage, since while we are stewing the mushrooms, they will have time to cook.

Next, we pass the washed mushrooms through a meat grinder with the smallest cross-section.

And put them in a frying pan with thick walls. You can use a saucepan or a thick-walled pan for these purposes.

Add odorless vegetable oil (50 milliliters). Now close the pan with a lid, set the heat to the lowest setting and leave to simmer, stirring occasionally.

You don't need to add anything other than oil. There is already enough water in the mushrooms. Stewing the chanterelles will last 50 minutes.

While the chanterelles are stewing, let's take care of the onions and carrots.Cut 300 grams of onion (about two large onions) into cubes. Grate carrots (300 grams) through a coarse grater.

Pour another 50 milliliters of oil into another frying pan and begin to fry the vegetables.

This process is quite lengthy, since you need to achieve a slightly golden color, and not just stew the vegetables. Our task at this stage is to ensure that nothing sticks or burns.

The chanterelles are stewed, which means it’s time to add fried vegetables to them. Add salt (1 heaped teaspoon) and mix everything.

Try the caviar, you may need to add more salt to your taste. All that remains is to give the chanterelle caviar time to absorb the aromas of the fried vegetables. To do this, keep the caviar on the fire for another 20 minutes.

After this, you can lay out the workpiece on hot sterile jars and screw.

Chanterelle mushroom caviar is very nutritious and tasty. It is better to store jars in the refrigerator and not for a very long time. In our family, preparations with “golden” chanterelle caviar are the first to go.