Mushroom Caviar from Fresh Forest Mushrooms
Appetizers • European
Description
I use mushroom caviar both as a hot side dish for meat and as a cold component for sandwiches. Either way, it's delicious.
Ingredients
- Onion 3 pieces
- Fresh Mushrooms 0 lbs
- Salt to taste
- Vinegar essence 2 tablespoons
- Sugar to taste
Step-by-Step Guide
Step 1
We measure the amount of mushrooms using large frying pans. Clean a large frying pan of mushrooms and place it over high heat. No need to add anything; it's good as it is. The mushrooms will release water after a while. We need to wait until all the water evaporates.
Step 2
While the water is evaporating, clean two large or three medium onions and chop them finely.
Step 3
In the frying pan, where all the water has evaporated, add vegetable oil — you can use sunflower oil or olive oil, whichever you prefer. I do it both ways. Then, add the onions, mix thoroughly, reduce the heat to the minimum, and cover the frying pan with a lid.
Step 4
Let it simmer until the onions are fully cooked. When the onions are ready, add salt, sugar, and vinegar. I use the simplest vinegar. It will serve as a preservative and allow the mushroom caviar to last in the refrigerator for several months.
Step 5
Pass everything through a meat grinder.
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