We recommend recipes for the preparation of an incredibly tasty mushroom roe from the fish. This appetizer will perfectly complement a slice of crispy toast , and will also become an excellent component of a pizza toppings or a complement to other dishes.
How to make mushroom caviar from boiled flesh with carrots, tomatoes and garlic?
Ingredients:
- honey agarics - 1.6 kg;
- carrots - 85 g;
- onion bulbs - 85 g;
- fresh tomatoes - 185 g;
- cloves garlic - 2-4 pieces;
- stone is not iodized salt - to taste;
- without aroma sunflower oil - 45 ml;
- black pepper (ground) - to taste.
Preparation
To prepare mushroom eggs from boletus it is not necessary to use selected mushrooms. For this purpose both mature individuals, and broken hats, and mushroom pruning will fit. They need to be washed thoroughly, carefully washing away all existing contaminants. Now we fall asleep a washed mushroom mass in a saucepan, add water and cook the contents for forty minutes. We merge the mushrooms into a sieve and leave for a while to drain.
When cooking mushrooms, we prepare vegetables for caviar. We clean and shinkuem bulbs rather small, and grate the carrots through a grater. We spread the onion into the sunflower oil heated in the frying pan, and after a couple of minutes add the grated carrots and pass the ingredients until soft. Now we introduce shredded tomatoes. They must be passed through a grater or pierced to the state of mashed potatoes in the blender's container.
Stew the vegetable mass for a few more minutes, then add the ground garlic cloves, salt fried pepper, pepper and let stand on the fire with frequent stirring for a couple of minutes.
Along with the vegetables, you also need to fry the already boiled mushrooms. To do this, lay out the mushrooms after the flow on the sieve in a heated frying pan with oil and fry them with periodic stirring on high heat until rudeness.
Now we mix the mushroom and vegetable mass in a common vessel and punch it with a submerged blender until it is mashed. In the end, heat the caviar to a boil, cook with frequent stirring for a couple of minutes, and pack on sterile and dry vessels, which must be prepared in advance. We cover the jars with capron lids, and after cooling we place them in the refrigerator compartment or the cellar for storage.
Without thermal treatment of the product in an autoclave, this is not recommended, since the risk of developing bacteria that cause botulism is high.
Mushroom spawn from legs
Ingredients:
- Legs snowballed - 1.5 kg;
- onion bulbs - 340 g;
- garlic teeth - 3-4 pcs .;
- stone is not iodized salt - to taste;
- without aroma sunflower oil - 120 ml;
- greens (optional) - to taste;
- black pepper (ground) - a couple of pinch.
Preparation
Many housewives prefer to use only mushroom caps for marinating, considering the legs not quite suitable for this purpose and harsh. In this case, the lion's share of the valuable product remains untapped. We recommend that you use this recipe and cook delicious caviar from the legs. It is for this snack that the legs fit perfectly, and it turns out tender and juicy.
Rinse thoroughly the product, previously trimmed with a root system, and let it flow very well. Now we shred large legs with arbitrary slices, and leave small ones intact. We also refine the peeled bulbs and garlic teeth. We spread onion and mushroom mass into the sunflower oil heated on the pan without flavor and fry the ingredients with periodic stirring for twenty minutes. Now add the garlic, salt and pepper to taste, lay the freshly chopped fresh herbs at will, and continue to roast the components of the caviar for another ten minutes.
Slightly cooled mushrooms with onion and garlic are transferred into the blender's container and pierced to a puree state. We put the caviar in sterile containers and, having covered with a simple lid, we store it in the refrigerator.