Porcini mushroom caviar for winter

Porcini mushrooms collected in the forest are carefully sorted to avoid getting other varieties or garbage. We cut off the lower part of the peduncle, if the mushrooms were cut together with part of the mycelium. We remove branches, garbage and everything superfluous.

Mushrooms are washed with running water. It is better to dry them not with a towel or napkin, but simply on the grill so that the moisture evaporates on its own. It will take time, but this method is the most optimal.

Cut the prepared mushrooms as small as possible. Preheat the frying pan with oil. First pour the vegetable, and then put the butter. This will help the latter not to start burning, but simply to melt.

When the butter has completely melted and boiled, add the mushrooms and fry them for 15-20 minutes. During this time they will be completely ready and it would be possible to serve them to the table, but this is not the delicious and tender mushroom caviar.

Large, ripe, juicy tomatoes are covered with boiling water and peeled. Then we cut them and remove the seeds - they will not be needed in the further preparation of caviar.

The pulp of tomatoes is twisted in a meat grinder together with fried mushrooms. The resulting mushroom minced meat is transferred back to the pan, put the minimum heat and bring to a boil. Add salt, ground black pepper, paprika and chili. If desired, you can add other favorite dry spices or herbs - you can use both fresh and dried.

Garlic cloves are peeled from the husk, washed and finely chopped with a knife. It is not necessary to push the cloves through the press - they are very tasty when they come across in the form of pieces in the finished caviar. Cover with a lid and stew the caviar from white forest mushrooms for 5-7 minutes.

Next, we lay out the mushroom caviar in hot form in sterilized jars, roll it up with metal lids and cover it with a blanket until it cools completely. We store it in a cool place (cellar or refrigerator).

Bon appetit!