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Cep caviar for the winter

0
334
Kitchen Russian
Calorie content 44.2 kcal
Portions 0.5 l.
Cooking time 55 minutes
Proteins * 1.8 gr.
Fats * 10.4 g
Carbohydrates* 5.2 gr.
* per 100 gr. product
Cep caviar for the winter
Content

Mushroom caviar is not as widespread as squash or eggplant. However, it turns out fragrant without additional mushroom seasonings, which makes such caviar as natural as possible, close to the taste of fried porcini mushrooms.

Ingredients

Cooking process

step 1 out of 6
Sort out porcini mushrooms, removing rubbish. At the same time, it is convenient to use a disposable sponge for washing dishes, it effectively removes dirt from fungi.
step 2 out of 6
It is undesirable to take mushrooms with any damage and wormholes. Cut porcini mushrooms into large pieces, add water and rinse quickly. As a rule, mushrooms float up, so you need to drown them in a saucepan with both palms. The litter will splash out with water, and the sand will settle at the bottom. It is impossible to wash the mushrooms for a long time, because due to their tubular structure, they quickly absorb moisture that is not needed in the caviar.
step 3 out of 6
Put the porcini mushrooms in the pan, fry without oil until the water evaporates. Pepper, salt. No seasoning needed.
step 4 out of 6
Peel the onion, cut into half rings or rings, fry until golden brown in vegetable oil.
step 5 out of 6
Cool the mushrooms and onions a little, put them in the bowl of a blender or food processor, you can also scroll through a meat grinder. Add the garlic and chop with the knives of a food processor or blender. The degree of grinding of the caviar can be adjusted if desired.
step 6 out of 6
Divide ready-made porcini caviar into containers or bags and freeze. In order to use caviar in winter as a snack, you just need to heat it up in a frying pan.

Bon Appetit!

 

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