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Mushroom caviar from honey fungus for the winter with onions, garlic and carrots is a tasty and aromatic preparation that will not leave anyone indifferent. It can be spread on sandwiches or eaten with side dishes. It also serves as a filling for pies or pancakes. The recipe for making such mushroom caviar is simple. To make it, usually use larger mushrooms. There are scales on the caps of real honey fungus. If the cap is smooth and bright, it is a false honey fungus.

Step 1

Prepare honey mushroom caviar. Place the mushrooms in a saucepan with water. Put on the fire. When the water boils, reduce the heat and cook for 10 minutes. Throw the mushrooms in a colander and rinse with cold running water. Let the water drain. Pass the mushrooms through a meat grinder into a deep bowl or into a blender bowl. Scroll the garlic and onion through a meat grinder into the same bowl. Place the mushrooms with onion and garlic in a frying pan with olive oil. Put on medium heat. Simmer for 10-15 minutes until all the moisture evaporates. Sprinkle in salt and put in a bay leaf. Add the carrots. Stir. Increase the heat and fry for 5 minutes until the carrots are soft. When the caviar has cooled, place it in sterile jars and roll up. It can also be stored in the freezer for 4 months.