Recipe for caviar from mushrooms with mustard for the winter

This year there are many mushrooms in the forest, so smart housewives are looking for preserving recipes to enjoy them both in winter and in spring. Elena Gladush from Vinnitsa organized a silent hunt for mushrooms, where they cooked caviar. It is recognized that it is so delicious that everyone is happy! In addition, it is an ideal filling for dumplings and pancakes. Try it too.

Ingredients:

  • again 1 kg,

  • 100 ml of oil

  • 20 g dry mustard,

  • 100 ml vinegar,

  • 10 g of salt

  • 4 g citric acid,

  • ground black pepper.

Cooking:

Sort honey mushrooms, wash, fold in a colander. To 200 ml of water, add 10 g of salt, citric acid, seeds, add the mushrooms, cook until tender (they should sink to the bottom).

Drain in a colander, rinse with cold water. Grind in a meat grinder. Pour oil into mushrooms. Remove dry mustard with vinegar, add to mushrooms, salt to taste, pepper. Mix, put in dry glasses. Sterilize half-liter jars for 45 minutes, turn with metal lids, turn upside down.

Earlier, “FACTS” explained how to dry porcini mushrooms.

See also: “Salad with mushrooms and pepper for the winter”: perfect as a side dish

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