Caviar from fresh forest mushrooms
10 servings
60 minutes
If you want to eat it right now, cook it without vinega
1
We measure the number of mushrooms with large pans. We clean a large pan of mushrooms and place it on high heat. No need to add anything, it's good as it is. The mushrooms will release water after a while. We need to wait until it all evaporates.
- Fresh forest mushrooms: 1 kg
2
While the water is boiling, we clean two large or three medium onions and chop them finely.
- Onion: 3 pieces
3
In a pan, from which all the water has evaporated, add vegetable oil - sunflower or olive, whichever you prefer. I do it both ways. Then add the onion, mix thoroughly, reduce the heat to the minimum, and cover the pan with a lid.
4
We let the onion simmer until fully cooked. When the onion is ready, we add salt, sugar, and vinegar. I use the simplest vinegar. It will serve as a preservative and allow the mushroom caviar to last in the fridge for several months.
- Salt: to taste
- Sugar: to taste
- Vinegar: 2 tablespoons
5
We pass everything through the meat grinder.