Caviar from mushrooms with garlic for the winter through a meat grinder

2 hours 30 min.
2 banks
Caviar from mushrooms with garlic for the winter through a meat grinder

Today I will share an interesting recipe for caviar from mushrooms for the winter. This unusual workpiece is loved by my relatives and friends, who has ever tried it. Mushroom caviar can be served to the table, like a snack or used in the form of fillings in dumplings and pies.

A step -by -step recipe for cooking

1
Sort honey agaric, clean from sand, rinse under running water, then throw it on a colander.
2
Pour the mushrooms with cold water, add bay leaf and pepper with peas, bring to a boil, salt and boil over low heat for 20-25 minutes. Then throw it on a colander and rinse under running water.
3
Finely cut the onion, grate the carrots on a coarse grater, chop the garlic.
4
Fry onions and carrots in preheated vegetable oil.
5
Add mushrooms, mix and fry all together for 3-5 minutes on medium heat. Then cool a little.
6
Skip the cooled mushrooms with carrots and onions through a meat grinder.
7
Place the resulting mass again in the pan, salt to taste, add ground pepper and vinegar. Fry the workpiece over low heat, stirring, for 30 minutes. A couple of minutes before cooking, add chopped garlic to the caviar, mix and remove from heat.
8
Hot caviar of the mushrooms is fed to pre -sterilized half -liter jars, cover with lids and sterilize in a pan with boiling water for 30 minutes (for banks with a volume of 1 liter - 60 minutes). Then roll the jars, turn upside down, wrap it up and cool. Keep the cooled mushroom caviar in a cool dark place.
Helen Lipko
Recipe Author:
Helen Lipko
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