An excellent way of processing overripe or not enough beautiful, as well as broken mushrooms that have not been selected for marinating or preparing dishes with the participation of fishes, is the preparation of caviar. In this case, absolutely all substandard specimens that have been rejected for one reason or another and laid aside, as well as mushroom prunings, debris or legs, will go into the course. Several variations of the preparation of such snacks are offered in our recipes below.
How to make a tasty mushroom caviar from boiled flesh with garlic and tomatoes?
Ingredients:
- honey fungus - 830 g;
- carrots - 55 g;
- onion - 55 g;
- tomatoes - 95 g;
- cloves garlic - 1-2 pieces;
- a large non-iodized salt - a pinch;
- olive without flavor or sunflower oil - 25 ml;
- black pepper (freshly ground) - pinch.
Preparation
Initially, the base for the fungus roe from the sprig should be rinsed of contamination, then put the mass in a pot of water and boil for thirty to forty minutes. Next, merge the mushrooms into a colander and leave to drain for a while.
The vegetable component of the mushroom caviar is also prepared in advance. We clean and shred as small as possible the bulbs, and also grind the medium-sized grated carrots. To save time, you can grind vegetables in a combine or blender. Now the prepared onions with carrots must be fried in a warmed-up vegetable without an aroma oil pan until soft and transparent, then add to fry the frayed fresh tomato.
We admit the contents of the frying pan for ten minutes under the lid, after which we mix the crushed garlic, salt and pepper into the vegetable mass, warm it for another minute and remove it from the fire.
For a greater saturation of the taste of the finished caviar, fry in addition and boiled honey mushrooms. For this, after getting rid of most of the liquid after cooking, we spread the mushroom mass into the oil heated on the pan and let it brown on high heat with periodic stirring.
All components for caviar are properly prepared. It is now necessary to grind them in a blender, mix in a common saucepan, warm to boiling, stirring, and put in sterile jars. Keep this caviar under the capron loose caps on the shelf of the refrigerator.
Recipe for cooking mushroom eggs from the legs
Ingredients:
- legs are sprayed - 760 g;
- onion - 175 g;
- garlic teeth - 2 pcs .;
- a large non-iodized salt - a pinch;
- olive without flavor or sunflower oil - 60 ml;
- any greens to choose from (optional) - to taste;
- black pepper (freshly ground) - pinch.
Preparation
Some recipes for preparing dishes with honey agarics suggest the use of mushroom caps alone. Then the remaining legs can be used to prepare mushroom eggs, which is obtained no less, or even more delicious and juicy, than the options from whole mushrooms.
In order to realize the idea of the foot, we prepare the fungus properly, cutting off the root system if necessary and thoroughly washing them under running water.
After draining all the moisture, we spread the small cut legs in a frying pan or a saucepan with the vegetable oil warmed in it without the aroma with oil, there we send the peeled and chopped onions as small as possible and cook the ingredients with periodic stirring on moderate fire for twenty minutes. Now it was the turn of garlic. Clear the teeth, finely chopped and put into a container with mushroom frying. Season the contents with salt and freshly ground pepper and, if desired, tamper with finely chopped greens.
It remains only to grind the resulting caviar base in a blender and lay it out for storage in a sterile container with a loose lid.