Mushroom caviar from honey agarics with garlic for the winter is a delicious appetizer with which you can meet the most dear and beloved guests.
Cooking time 1 hour
Honey mushrooms 2 kg
Onion 300 g
A clove of garlic 5-6 pcs
Vegetable oil 50 ml
Salt 1 tsp
Vinegar essence 70% 1 tsp
Sort out 2 kg of mushrooms with large caps, remove the black legs.
Rinse the mushrooms well and place in a saucepan. Fill with water so that the mushrooms are completely covered.
Boil the mushrooms, after boiling, cook for 10-15 minutes.
Throw the mushrooms in a colander, let the water drain and cool.
Finely chop 300 g of onion, peel 4-5 cloves of garlic and pass through a press.
Pass the boiled mushrooms through a meat grinder.
Put finely chopped onion in a saucepan and add 50 ml of vegetable oil. Fry for 1-2 minutes.
Add honey mushrooms and simmer over medium heat for 20 minutes, stirring occasionally.
Add 1 teaspoon of salt and pressed garlic. Mix.
Add 1 teaspoon of 70% vinegar essence and mix well, simmer for 3-5 minutes.
Place the hot caviar in clean jars, placing the caviar tightly.
Screw on the lids and leave warm until cool. Mushroom caviar from honey agarics with garlic is ready for the winter.
Store mushroom caviar in a cellar or refrigerator. Enjoy your meal!