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You can make delicious mushroom caviar for the winter with onions from honey mushrooms, birch boletes or boletuses. You can use boiled or pickled mushrooms for cooking. The first option is preferable. The peculiarity of these preparations is that they are sterilized in the oven. It is very important to thoroughly wash the jars and lids beforehand. It is best to transfer the finished mass into small jars with a capacity of up to 0.5 liters. This recipe for mushroom caviar for the winter is not very complicated, and the result meets expectations.

Step 1

Prepare the mushrooms. Place the mushrooms in a large saucepan and cover with water. Place over high heat and bring to a boil. Add salt. Reduce heat to low and cook the mushrooms for 20 minutes. Drain the cooked mushrooms in a colander to drain the water. Then mince them into a clean bowl. Pour half the vegetable oil into a deep frying pan and add the mushrooms. Place over medium heat. Fry, stirring, for 10 minutes.

Step 2

Prepare the sauté. In another frying pan, fry the onion and carrot for 5 minutes over medium heat. The vegetables should become soft. Mix the vegetables and mushrooms in one frying pan. Simmer under a lid for 3 minutes over low heat. Arrange the caviar in jars. Do not cover with lids. Place in the oven for 2 hours to complete the cooking and sterilization. Place the jars in a cold oven, preheat it to 120 ˚C. After 2 hours, remove the jars from the oven and roll up immediately. After rolling up, turn the jars upside down. Cover with a blanket and leave until completely cool.