Mushroom caviar from dried mushrooms

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary ingredients for cooking mushroom caviar from dried mushrooms. It is better to use dried forest mushrooms collected in the forest and dried independently, and not purchased. From such mushrooms, caviar will turn out more fragrant. As spices, for example, you can use Provencal herbs, but it is not necessary to clog mushroom caviar with bright sharp seasonings. First of all, the taste of the mushrooms themselves should be well felt.

2. Step 2:

   

   Dried mushrooms are washed under running water to remove all the sand, after which we fill the washed mushrooms with clean water. We leave the mushrooms to soak for at least a couple of hours.

3. Step 3:

   

   After the specified time, drain the water from the mushrooms, fill the pan with new clean water and put the pan on fire. Cook the mushrooms in a small amount of water over medium heat for about one hour. Then drain the broth into a separate container. You won't need it to cook caviar, but you can use it to make a fragrant sauce or a small soup.

5. Step 4:

   

   Peel the onion from the husk, rinse it under water and cut it into large half rings. We transfer it to a frying pan, salt it and lightly fry it in vegetable oil until transparent. At the end of cooking, add spices and mix.

6. Step 5:

   

   Boiled mushrooms and fried onions, together with the vegetable oil on which it was fried, are transferred to a blender and crushed until smooth. If there is no blender, the onion-mushroom mass can be passed through a meat grinder, but it is better to use a grate with more frequent and small holes.

7. Step 6:

   

   Mushroom caviar from dried mushrooms is ready. If necessary, add the mushroom caviar to your taste, let it cool down, then transfer it to a bowl or some small container and serve it to the table.