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Mushroom caviar from honey fungus

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Cookinero 4 Apr 2025
5610
Mushroom caviar from honey fungus

Honey mushroom caviar is a delicious dish that does not necessarily have to be prepared for the winter. You can enjoy it all year round! There is a very simple recipe for delicious mushroom caviar from honey mushrooms. To prepare it, you will need carrots, onions, garlic and, of course, mushrooms. You need to put the finished caviar through a meat grinder. If you buy mushrooms in a store, pay attention to the date of their sale. Fresh honey mushrooms have white flesh and a dense structure, the presence of mold is unacceptable.

How to cook Mushroom caviar from honey fungus

Step 1

Mushroom caviar from honey fungus

Prepare the honey mushroom caviar. Fry chopped onion and carrot in vegetable oil for 5 minutes. Add mushrooms. Fry until the mushrooms are fully cooked for 20-30 minutes. When the excess liquid has left the mushrooms, add garlic, salt and pepper. Fry for 10 minutes. Transfer the entire mass together with the remaining oil to a meat grinder or blender, grind to a homogeneous paste. Place the still warm honey mushroom caviar in a jar or storage container. If you want to keep the snack for the winter, roll up the jars, having previously sterilized them together with the lids.

Mushroom caviar from honey fungus - FAQ About Ingredients, Baking Time and Storage

Yes, you can use other wild mushrooms like chanterelles or porcini, or even common button mushrooms for a milder flavor. Adjust cooking time as needed.
Store in an airtight container for up to 5-7 days. For longer storage, can or freeze it (see below).
Yes, it’s naturally vegetarian and vegan as long as you use vegetable oil and omit any non-vegan toppings.
Absolutely! Freeze in small portions for up to 3 months. Thaw in the fridge before reheating gently on the stove.
Spread it on toast, mix into pasta, or use as a dip with crusty bread. Garnish with fresh herbs for extra flavor.
For a lower-fat version, sauté veggies in broth or water, but the texture may be less rich. A little oil enhances flavor and shelf life.
Only if preserving for winter (canning). For short-term fridge use, clean jars are fine.
Add herbs like thyme or parsley, a splash of lemon juice, or a pinch of smoked paprika for extra depth.

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