Composition / ingredients
Step-by-step cooking
Step 1:
How to make mushroom caviar from champignons for the winter? Prepare all the necessary ingredients. Champignons should be white in color without stains and damage, the smell of rot. They should not be slippery to the touch. Tomatoes are better to take fleshy.
Step 2:
Sort out the champignons, clean them of dirt and earth, because it is with her that botulism can be introduced into the blanks. And in the blanks, it develops very quickly, releasing toxins. Cut out the damaged places, if there are any, remove the "skirt". Cut large mushrooms into several pieces. This way they will fit more compactly in the pan. Boil the mushrooms in lightly salted water for 20 minutes after boiling.
Step 3:
While the champignons are cooking, take care of the vegetables. Peel and wash the onions and carrots. Grate the carrots on a medium grater, and finely chop the onion. Pour a third of a glass of vegetable oil into the pan, heat the pan and put the vegetables.
Step 4:
Fry carrots and onions over medium heat for 10-15 minutes. Vegetables should become soft and slightly browned.
Step 5:
Put the boiled mushrooms in a colander and drain all the water.
Step 6:
Wash the tomatoes, remove the stalks and cut into large arbitrary pieces so that it is convenient to chop. Twist them in a meat grinder with medium or small holes.
Step 7:
Mushrooms, as well as tomatoes, also chop in a meat grinder.
Step 8:
To stew caviar, take a large saucepan or cauldron. Transfer all the prepared vegetables and mushrooms into it. Add salt, spices and the remaining vegetable oil. Mix everything until smooth. And simmer on low heat for 2 hours after boiling. Stir occasionally so that the caviar does not burn.
Step 9:
Wash and sterilize the jars well. I pour boiling water into the bottom of the jar with a thin trickle, about 1/4. So that the jar does not burst, you can not get water on its walls. Cover with a lid and leave for 10 minutes. After I drain the water and the jar is ready.
Step 10:
Add vinegar to the finished mushroom caviar, mix everything well, distribute it into jars and roll it up. After putting the jars on the lids, wrap them up and leave at room temperature for a day. Store in a cool room.
Approximately 1.5 liters of ready-made caviar comes out of the specified amount of products. I closed 2 half-liter cans, left the rest of the caviar for testing.
In addition to the meat grinder, mushrooms and vegetables can be crushed in a blender or a vegetable cutter combine. In this case, the consistency of caviar may turn out to be different - more homogeneous or less.
So that summer supplies are guaranteed to delight you throughout the cold season, read the basic rules, secrets and life hacks about preparations for the winter.
Root vegetables are best washed with a brush or a hard sponge under running water.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Champignons - 24 kcal/100g
- Bay leaf - 313 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Vegetable oil - 873 kcal/100g
- Black pepper peas - 255 kcal/100g
- Onion - 41 kcal/100g
- Table salt - 0 kcal/100g
