Mushroom caviar

2 L1.5–2 h

1. Boiled mushrooms boiled in salt water, spending 15 minutes after boiling, removing foam and floating trash. Then drain the water, put the boletus on a colander for a couple of minutes, so that the glass is excess moisture.
2. Grind boiled boletus in a meat grinder. Peel and wash carrots and onions, and also chop in a meat grinder separately from mushrooms.
3. Fry the onions and carrots in a frying pan heated with sunflower oil until half cooked. Separately, fry the mushrooms in a pan for about 30 minutes.
4. Then, to the boletus, throw the fried onions with carrots, suneli hops, other spices, a tablespoon of salt. Mix everything thoroughly and fry for another half hour, stirring constantly. 5 minutes before the end of cooking pour in the vinegar from the calculation: 1 teaspoon per 1 kg of mushrooms, that is, 2 teaspoons.
5. Spread the caviar tightly in cans of 0.65 l (3 pcs.) Washed with soda.
6. Sterilize the jars for 20 minutes in a saucepan with a quiet boil, laying a cloth under them. Banks turn down the lids and insulate. When everything has cooled down, move to a cool place to store: a refrigerator shelf, a subfloor, a cellar.

Video recipe

Mushroom caviar

Fried

500 g 35–40 min

1. Cut the prepared boletus into small pieces, then discard in a colander and rinse under the tap.
2. Throw chopped mushrooms into a preheated pan with sunflower oil and salt them a little. Minutes 3 fry over high heat. To prevent oil from shooting, cover the pan with a lid. boletus will quickly empty the juice.
3. Then switch to medium heat and remove the lid so that excess moisture evaporates. Fry for 15 minutes.
4. Peel and chop finely onions, and then toss to the mushrooms. When the onion is a little browned - the dish is considered ready. At the very last stage, at the end of frying, to make the dish more tasty, you can add a piece of butter. In total, the mushrooms roast 25-30 minutes.

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Fried Video Recipe: Fried

Soup

4,5 l1 h

1. Prepared mushrooms cut into slices. Put them in a pot of water, bring to a boil, and then discard in a colander.
2. Pour 3.5 liters of water into the pan and toss the boiled mushrooms. Put on fire and bring to a boil. When they boil, remove the foam. Cook for 25 minutes, periodically removing foam.
3. Add julienne carrots and potatoes. Cook for another 15 minutes.
4. While the soup is boiling, do the frying. To do this, peel and chop the onion, fry it in sunflower oil.
5. Throw onion, thin vermicelli into the soup and let it boil for 5 minutes.
6. Then put salt, spices, chopped dill and cook for a couple more minutes.

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Soo

Pickled

6 half liter cans 1.5–2 hours

1. Salt water and throw citric acid into it. Put boletus in the water. In this case, small specimens can be put in their entirety, and large ones must be cut into several parts.
2. Bring everything to a boil, remove the foam with a slotted spoon and cook for 5-7 minutes.
3. Discard the mushrooms in a colander, drain the water, and rinse with tap water. Sterilize half-liter glass jars and lids to them.
4. Throw salt, sugar, dry spices into the water for the marinade. Then place the boletus and bring to a boil. Cook for 20 minutes. At the end of cooking, mix everything with 2 tablespoons of vinegar.
5. First transfer the mushrooms to the container, then pour them with hot liquid. Pour hot water into the pan and place a cloth napkin on its bottom, put on fire. Cover the jars with lids and put in a pot of water, bring the water to a boil and sterilize over low heat for 8-10 minutes.
6. Remove the preservation from the pan, close the lid (or roll up). Turn upside down.
7. Wrap each piece in a newspaper and put it upside down again. Wrap a blanket over all preservation.

Video recipe

Pickled Video Recipe: Pickled

Important! 3A mushroom preparation made according to this recipe should be stored in a dark place with low temperatures - on a refrigerator shelf or in a cold cellar.