Delicious caviar from fresh mushrooms - a recipe for how to prepare mushroom caviar for the winter.

How to make mushroom caviar for the winter.

Take 2 kilograms of fresh young mushrooms and wash them in several waters.

After the last wash, place them in a sieve to drain all the liquid.

At this time, boil 2 glasses of water, adding twenty grams of salt and eight grams of lemon.

Cook the mushrooms in sour-salted water until they are completely cooked - you can tell this by the mushrooms significantly reducing in size and floating to the surface of the brine.

Place the mushrooms in a colander, rinse them with cold running water and let them drain completely.

Pass the boiled mushrooms through a meat grinder with large holes and add to them 10 tablespoons of vegetable oil, 2 of the same tablespoons of mustard, which you first mix with vinegar (8-10 tablespoons). Instead of a meat grinder, you can use a large, heavy knife to chop the mushrooms into small cubes.

Stir the caviar and add salt and pepper.

Place the mushroom mass into jars, preferably 0.5 liters, and place them in a pan of boiling water to sterilize.Carry out this heat treatment for at least 60 minutes.

Roll up the jars and let them cool in the kitchen.

In a fairly cool place, mushroom caviar can be stored for quite a long time.

In winter, mushroom preparation can be used to make sandwiches, cutlets, sauces, serve as an appetizer, or use caviar as a filling for pies.

We suggest watching the video from the “Find Your Recipe” channel for three recipe options for mushroom caviar: for quick eating, for canning for the winter and for freezing. You will see how simple, easy and accessible everything is.