Milk mushroom caviar for the winter: simple and very tasty. Recipes for preparing caviar from dry, salted and raw milk mushrooms for the winter, storing preparations How to make caviar from milk mushrooms for the winter

To do this, clean them well and leave them to soak in lightly salted water for 5-6 hours. Only then can they be cooked. During the cooking process, the water must be changed 2-3 times. Of course, the mushroom aroma will remain much less, but the likelihood of poisoning will be reduced to zero. Once they have undergone this treatment, you can safely start cooking. Of course, this is a troublesome task, but believe me, it’s worth it. Delicious caviar from milk mushrooms is very easy to prepare for the winter.

Milk caviar

In this case, the simplest and easiest cooking method is considered. The main ingredients you will need later:

Milk mushrooms - 5-6 kg;
onion - 1 kg;

dill - 1 bunch;
salt - 1 tbsp. spoon;

Advice! Milk caviar can be used as a filling for pies, pies, pizza and so on.

If you are interested in caviar from salted milk mushrooms, then you first need to salt them. Of course, the taste will be significantly different from fresh ones. In our recipe we cook only from freshly picked mushrooms. Cooking instructions:

1. Soak peeled and washed milk mushrooms in water for a day to remove the bitterness.
2. Place in a saucepan, add water, bring to a boil and drain. Pour in new water and boil again, and drain. Pour water again, add salt, cook for 2-3 hours. Let the water drain. Cool.
3. Chop the onion and fry.
4. Pass the cooled mushrooms through a meat grinder along with onions and herbs. Add oil and acetic acid. If there is not enough salt, add to taste. Mix thoroughly.
5. Place into jars. Cover with lids. Sterilize for 15-20 minutes in a pan with water.
6. Roll up and turn over.

Many chefs advise sterilizing in the oven, but this does not always work, as the jars may burst. So stick to our method.

Mushroom caviar with carrots

All ingredients must be fresh. Since you are making products that must be stored for a long time, special requirements are placed on the quality of the product.

For the recipe we will need:

Milk mushrooms - 3-4 kg;
carrots - 2 kg;
tomato paste - 100 gr.;
onion - 1 kg;
parsley, dill - 1 bunch;
oil - 0.5 liters;
vinegar 70% - 0.5 teaspoons per 1 half-liter jar.

Important! Be sure to sterilize jars that will be stored for a long time.
The best way to prepare food for the winter is with step-by-step photos and tips. This way you can monitor the entire process. You can also find videos online that will help you even more.

Prepare the presented recipe as follows:

1. Clean the milk mushrooms and wash them under running water. Cook for 2 hours, constantly changing the water (3 times is enough). Cool and let all the water drain completely. Cut and fry until the remaining water has completely evaporated. We pass through a meat grinder along with fresh herbs.
2. Washed and peeled carrots, grated and also fried in a frying pan.
3. Cut the onion and sauté it with tomato paste.
4. All ingredients are ready, put in a large cauldron, pour out the remaining oil and simmer over low heat for 1 hour. Don't forget to stir. If the caviar starts to burn, add a glass of water.
5. Place 0.5 liter jars in pre-sterilized jars, add vinegar and screw. Turn over and keep under blanket until completely cool.

Mushrooms are rarely marinated at the preliminary stage; this is done to improve their taste. Winter preparations are independently soaked in the required juice over a long period.

Milk caviar with beans

This is truly a finger licking recipe. If you have long been looking for an interesting and suitable option for preparing mushrooms in the form of caviar, then you have found it. Caviar with garlic and beans will be incredibly tasty and piquant. Any housewife will do it within an hour.

To do this you will need to prepare:

Mushrooms - 2-3 kg;
carrots - 1 kg;
beans - 0.5 kg;
onion - 1 kg;
greens - 1 bunch;
tomatoes - 0.5 kg;
vegetable oil - 0.5 liters;
salt to taste;
vinegar 70% - 0.5 teaspoon per 1 half-liter jar.

Important! Caviar with milk mushrooms that has not been sterilized can be stored in the refrigerator for no more than a week.

We start preparing as follows:

1. Wash and clean the milk mushrooms, leave in cold water for 2-3 hours. Place them in a saucepan, fill with fresh water, and cook for 2 hours. Changing the water several times. Let cool. Let the water drain. We pass through a meat grinder along with the herbs.
2. Boil the washed beans until fully cooked. We pass through a meat grinder so that there are no hard lumps left, you can use a blender.
3. Peeled and grated carrots, sauté together with chopped onions and tomatoes until tender.
4. Mix all the ingredients, add salt, add vinegar and place in half-liter jars.
5. Cover with iron lids and sterilize. In a large saucepan, place a towel or some soft cloth on the bottom, and place the jars on it. Pour cold water up to the hangers of the jars and bring to a boil. Sterilization time is 20 minutes. Seal, turn over and cover with a blanket until completely cool.

Important! To prevent the milk mushrooms from being bitter, they need to be soaked in cold water for 24 hours.

Milk caviar with vegetables

Modern methods of preparing caviar with milk mushrooms differ from traditional ones. Currently, it is possible to add various ingredients:

Mushrooms - 2 kg;
tomatoes - 0.5 kg;
carrots - 1 kg;
bell pepper - 1 kg;
cabbage - 1 kg;
onion - 1 kg;
vegetable oil - 0.5 liters;
parsley - a bunch;
salt 2-3 tbsp. spoons (according to taste);
vinegar 70% - 0.5 teaspoons per 1 half-liter jar.

Prepare according to the following instructions:

1. Boil peeled and washed mushrooms for 30 minutes, then drain the water and cook for another 30 minutes. Let it cool and drain the water. Pass it through a meat grinder 2 times.
2. Grate the carrots and fry them in oil until tender. Add shredded cabbage, diced peppers, tomatoes and onions. Simmer until done. Let it cool. Pass through a meat grinder with the addition of herbs.
3. Mix all ingredients in a cauldron, add salt and bring to a boil.
4. Place in jars, add vinegar and twist.

The result of the work done will be the most delicious caviar, which you can eat both in winter and immediately after preparation.

Milk mushroom caviar “Natalka”

Recipes for mushroom caviar from milk mushrooms are very easy to implement. All you have to do is grind all the ingredients through a meat grinder and fry. Next is the sterilization process. But each recipe has its own characteristics, which really radically change the taste of the product.

To prepare our recipe you will need the following ingredients:

Milk mushrooms - 3 kg;
onion - 0.5 kg;
carrots - 0.5 kg;
greens - 1 bunch;
garlic - 1 head;
vegetable oil - 1 cup;
salt to taste;
vinegar 70% - 0.5 teaspoons per 1 half liter jar.

The recipe is quite simple and doesn’t require much effort. But the caviar turns out very tasty, tender and homogeneous.

1. Soak the mushrooms and boil for 2 hours. Drain in a colander or cheesecloth, let the water drain, and squeeze lightly. Using a blender, achieve a homogeneous mass or grind through a meat grinder 2-3 times.
2. Boil the carrots. Pass through a blender. You can simply crush it with a masher or pass it through a meat grinder.
3. Cut the onion into very small cubes and sauté in a frying pan until golden brown.
4. Divide the garlic into cloves and crush it with a special device. It is important that the garlic is fresh and not boiled or fried.
5. Mix everything in a cauldron, add oil, bring to a boil. Add vinegar and salt.
6. Place in half-liter jars, sterilize and seal. Turn it over, wrap it in a blanket and leave it to cool.

We talked about how to prepare the caviar of their milk mushrooms. This is a rather interesting and uncomplicated process. With the help of recipes, you can make delicious preparations that will become your property. Each of your guests will be able to appreciate the level of culinary skill.

It's great in winter to have something that reminds you of the halcyon days of summer. The family will be happy to receive fruit and vegetable preparations and, of course, mushroom dishes. One of the most delicious winter delicacies is milk mushroom caviar for the winter. It will perfectly complement any dish and will become a real decoration for both festive and everyday tables.
In this article we will tell you how to prepare delicious caviar from salted and fresh milk mushrooms for the winter. We will give you a choice of several recipes that may soon become your favorites. It is known that any mushrooms and milk mushrooms, including, are sold today at an incredibly high price. What to do if you don’t have the opportunity to pick mushrooms in the forest yourself?

Where can you buy them without damaging your wallet and family budget? They are incredibly expensive on the market. A jar of milk mushroom caviar will cost you about the same as a jar of red caviar.

Therefore, in order to prepare mushrooms, go out of town! You will see mushroom pickers everywhere along the road, selling their wealth at a price several times lower than in the city. And you don’t need to go far for this.

Now that you have collected white ones, or purchased them at a good price, let's talk about how to prepare caviar from them. Of course, milk mushrooms must be soaked in cool, salted water for several days in order to remove the unpleasant bitterness from them. If you don’t do this, your caviar will be tasteless and simply not edible.

It is important to know! To prepare mushroom caviar, both fresh and dried or salted milk mushrooms are suitable. Fresh mushrooms must be pre-washed, peeled and cooked for 30 minutes. Before preparing caviar, they are rinsed again with running water and cooled.

Mushroom caviar "classic"

You will need five kilograms of milk mushrooms, a glass of sunflower oil, 2 kg of onions, a couple of tbsp. l. vinegar. In addition, be sure to add fresh herbs to this dish - parsley and dill, 10 tbsp. l. salt, black pepper to taste and 0.5 l. water.

First, rinse the mushrooms with cool tap water using a dishwashing sponge. When the liquid has drained a little from them, place the milk mushrooms in a large saucepan. Sprinkle black pepper and salt on top.

Pour the washed milk mushrooms with water and cook over moderate heat for half an hour. Be sure to skim off any accumulated foam during cooking. When the milk mushrooms are ready, scroll them through a meat grinder a couple of times. Add the chopped and fried onions, which you also scrolled.

Afterwards, the caviar needs to be distributed into glass jars. To do this, they are thoroughly washed and thoroughly sterilized. Pour water with vinegar and herbs into jars with caviar. Roll up the jars of mushroom caviar and hide them in a cool place for storage.

Idea! Milk milk caviar is perfect for making a flavorful filling for pies or pizza.

Finger-licking caviar

To prepare mushroom caviar, take 0.5 kg of fresh milk mushrooms, some greens, an onion, and 3 tbsp. l. corn oil. In addition, you will need lemon juice, pepper and salt to taste.

Clean the milk mushrooms, wash them and soak them in water for several days. Wash the mushrooms and change the liquid daily. Otherwise, all your efforts will be in vain. The milk mushrooms will spoil and become inedible.

After the mushrooms are ready, chop them thoroughly and simmer over low heat, adding a little water, for about an hour.

Now chop the onions and also fry them in a frying pan. Pass the onions and mushrooms through a meat grinder, add pepper and salt. Afterwards, be sure to add lemon juice to your caviar and place it in jars.

Important! In principle, milk mushrooms can be replaced with any mushrooms in these recipes. But we recommend that you take them. After all, milk mushrooms are not just very tasty and fragrant, but also very healthy. They contain protein and vitamins that are essential for our body. Help fight pathogens.

Milk mushroom caviar with tomatoes

To prepare caviar according to this recipe, you will need 1 kilogram of mushrooms, 0.3 kg of tomatoes, 0.2 kg of onions. Also, take olive oil and spices to taste.

Boil the prepared milk mushrooms in slightly salted water. Place the milk mushrooms in a colander, wash thoroughly and cool. Pass the mushrooms through a meat grinder and fry them in olive oil.

Peel and finely chop the onion. Wash the tomatoes well and chop them. Stir the tomatoes and onions, “simmer” them in a frying pan, add spices and fry for 10 minutes.

Mix mushrooms with tomatoes and onions, stir everything thoroughly. Place your caviar in glass containers and cover them lightly with iron lids. Afterwards, sterilize the jars of caviar twice. Once - 45 minutes, and the second, two days later - for an hour.

Note! Mushroom caviar is prepared only from young milk mushrooms. Old mushrooms no longer have a refined, subtle aroma. Plus they are tough. It is better to cook mushrooms in a cauldron or thick-walled pan. Afterwards, they are sterilized for a quarter of an hour by placing the jars in a large saucepan with boiling water or in a double boiler.

Mushroom caviar from milk mushrooms with vegetables

To prepare this appetizer you will need three liters of mushrooms, a kilogram of carrots, bell peppers, and vegetable oil. In addition, you will need a kilogram of onions and spices.

First of all, you need to wash the vegetables thoroughly, peel them well and grind them through a meat grinder along with your milk mushrooms.

All ingredients need to be transferred to a saucepan with thick walls, add salt, pepper and simmer over low heat. When the caviar is ready, it is placed in jars, wrapped until it cools completely, and then transferred to a dark and cool place.

Winter caviar from salted milk mushrooms

This appetizer will be good not only with a side dish, but also as an excellent addition to a sandwich with whole grain bread. In order to prepare it, take three hundred grams of cold or hot salted milk mushrooms, an onion and carrots, 2 cloves of garlic, a teaspoon of wine vinegar.

Rinse your mushrooms thoroughly in cool water and place in a colander to drain excess liquid. Then put the mushrooms in a blender, chop, and then fry them well in a frying pan.

Peel the vegetables, rinse and finely chop. Cut the onion into cubes, grate the carrots on a coarse grater. Afterwards, fry everything separately and cool.

Then, to prepare caviar from milk mushrooms for the winter, vegetables are combined with mushrooms, grated garlic, vinegar, pepper and sugar are added. Mix this mass thoroughly, place it in glass jars and seal it.

Caviar from salted milk mushrooms will allow you to significantly change the taste of your usual snack. Such caviar requires less salt, because it is already contained in mushrooms.

Advice! If you add vinegar to caviar, keep in mind that the dish will be spicy.

Milk caviar with beans

To prepare this delicious and incredibly spicy snack you will need 2-3 kg of milk mushrooms, 1 kg of carrots, 0.5 kg of beans, 1 kg of onions, a bunch of greens, 0.5 kg of tomatoes, 0.5 liters of sunflower oil, salt, vinegar 70% - half a teaspoon per liter of caviar.

Preparation:

1. Wash the milk mushrooms thoroughly, clean them and soak them in cool water for several hours. Add the mushrooms to the pan, add water and put on the fire for a couple of hours. The water will need to be changed several times during the cooking process.

2. Let the finished milk mushrooms cool, add water and swirl together with the greens.

4. Mix all the ingredients, add salt, add vinegar and distribute into glass jars.

5. Cover the jars with iron lids and sterilize them in a saucepan with water for 20 minutes.

Important! If the caviar has not been sterilized in a jar, it can be stored for a maximum of a week in the refrigerator.

By preparing a game of milk mushrooms for the winter using these simple recipes, you will become a master of kitchen preparations. Now your family and guests will be able to fully enjoy your culinary delights.

I often prepare caviar from milk mushrooms in late summer or autumn, when winter preparations from salted milk mushrooms remain and a new harvest is already on the way. You can also cook it from fresh milk mushrooms, the taste will be slightly different, more delicate and soft. True, before cooking they need to be soaked for 1 to 3 days, changing the water to get rid of the bitter milky juice of the milk mushrooms. We'll have to tinker! It's worth it though. Caviar from milk mushrooms has its own spicy, piquant, forest taste. If you put garlic and vinegar together with onions and carrots, simmer everything together and put the hot caviar into clean, sterilized jars, then it can be stored in the refrigerator for a long time. Just pour a few tablespoons of vegetable oil on top so that it completely covers the mushrooms and there is no air access to them. Such mushroom caviar from milk mushrooms can be stored in the refrigerator for up to six months for the winter. Of course, such an appetizer can be prepared from any wild mushrooms, but the caviar from milk mushrooms is special. Moreover, I have already told you about the benefits of these mushrooms.

Ingredients:

• salted milk mushrooms (or fresh soaked) - 500 grams.
• onion - 1 piece.
• carrots - 1 piece.
• garlic - 2 cloves.
• apple cider vinegar - 2-3 tablespoons.
• hot chili pepper - 0.5 pieces (or to taste).
• salt - to taste.
• sugar - to taste.
• odorless vegetable oil - 70-100 grams.

How to prepare caviar from salted milk mushrooms:

1. Let's prepare all the products for caviar. Peel and wash the onions and carrots. Wash the salted milk mushrooms in running water to get rid of excess salt and acid.

2. Grind the milk mushrooms in portions in a blender.

Cut the onions and carrots into arbitrary pieces and also grind them in a blender.

3. In a thick-walled saucepan, simmer the onions and carrots in oil. Until they change color and become soft.

4. Add chopped milk mushrooms to the carrots and onions. Simmer over low heat until the moisture evaporates and the desired thickness is achieved. Stir more often, the caviar tends to burn. Be careful not to get burned, thickened caviar may gurgle and “spit”!

5. Salt the caviar, pepper it and add sugar, everything to your taste.

6. Remove the pan from the heat and let the caviar cool. Squeeze the garlic into the cooled caviar and add apple cider vinegar. Mix thoroughly, taste, maybe something is missing.

Milk mushroom caviar is ready. This is a wonderful appetizer - spicy, tangy, filling! We spread it on bread, toast, crackers. You can stuff tomatoes with it, wrap it in pancakes, or add it to pizza.

Bon appetit!!!

Sincerely, Nadezhda Yurikova.

During the cold season, you just want to pamper yourself with little memories of warmth. The whole family will enjoy various preparations made from fruits and berries, vegetables and mushrooms. Therefore, all housewives of the country actively make jam, pickle and marinate vegetables with mushrooms. And an excellent option for such winter snacks would be mushroom caviar. This dish is perfect for a holiday table and for an everyday family meal. It is a wonderful universal appetizer that goes with any meal. Let's talk on the www.site about how to properly prepare mushroom caviar from milk mushrooms, we will give a recipe tested for the winter.

Recipe No. 1

To prepare this version of milk mushroom caviar, you should prepare five kilograms of mushrooms, a glass of vegetable oil, a couple of kilograms of onions, two tablespoons of vinegar. Also use some fresh herbs (dill and parsley), ten tablespoons of salt, black pepper and half a liter of water.

First of all, thoroughly rinse the milk mushrooms under running water using a washcloth. Let the water drain off the mushrooms a little, then place them in a fairly deep saucepan. Sprinkle the milk mushrooms with salt and black pepper.

Fill with water and boil for half an hour. Do not forget to promptly remove the foam from the water with a slotted spoon. Drain the boiled mushrooms into a colander. After the liquid has drained from them, pass such raw materials through a meat grinder once or twice. Chop the onion into half rings. Fry it in vegetable oil, then turn it through a meat grinder.

Prepare the jars: wash them thoroughly and sterilize. Pour a vinegar solution with herbs over them (a tablespoon of vinegar per bunch of herbs). Then place the mushrooms and onions in the jars, mixing them first. Roll up and put in a fairly cool place.

Recipe No. 2

To prepare this version of mushroom caviar, you will need half a kilogram of fresh mushrooms, twenty grams of herbs, one medium onion, and three tablespoons of vegetable oil (for example, olive). Also use two teaspoons of lemon juice, salt and pepper depending on your taste preference.

First of all, prepare the mushrooms. Clean them, rinse them and fill them with clean water in a fairly large container. Place a small amount of pressure on top. Leave the mushrooms for three days in a cool place. At the same time, do not forget to rinse them daily and change the water to fresh water. Next, grind the prepared raw material and simmer it with the addition of a small amount of water over low heat. The duration of such extinguishing is no more than one hour. Fry finely chopped onion in oil. Cool the cooked mushrooms and pass through a meat grinder a couple of times. Combine the mushroom mixture with the onion mixture, pepper and add salt. Next, stir in freshly squeezed lemon juice. Mushroom caviar is almost ready for the winter. Place in pre-sterilized jars and cover with nylon lids.

Recipe No. 3 Salted mushroom caviar

To prepare this version of caviar you will need salted mushrooms, some onions and vegetable oil. The first step is to thoroughly rinse the salted mushrooms. Place them in a colander to drain excess liquid. Crank this raw material in a meat grinder, preferably twice. Chop the onion into smaller pieces and fry in vegetable oil until golden brown. The resulting caviar should be placed in jars, sealed and stored in a cold place.

Recipe No. 4 Caviar with tomatoes

To prepare this version of caviar, you should prepare one kilogram of mushrooms, three hundred grams of tomatoes and two hundred grams of onions. You also need to use some vegetable oil and salt and pepper, depending on your taste preferences.

Peel the mushrooms, wash them and soak them as described above. Boil the prepared raw materials for twenty minutes in salted water. Next, drain it in a colander, rinse and cool. Then pass the milk mushrooms through a meat grinder and fry for half an hour in vegetable oil.

Peel the onion and chop finely. Wash the tomatoes and chop into circles. Mix the tomatoes and onions and fry a little, then add salt and pepper and continue frying for another ten minutes.
Combine the mushroom mixture with the onion and tomato mixture, mix well, and place in clean jars. Cover the containers with metal lids and sterilize twice. For the first time, sterilize for forty-five minutes. Afterwards, keep the future caviar for two days at room temperature, sterilize again for an hour and immediately roll it up.

Recipe No. 5 Vegetable caviar

To prepare such a dish, prepare three liters of boiled milk mushrooms, a kilogram of carrots, the same amount of bell pepper and three hundred milliliters of vegetable oil. You will also need a kilogram of onions and salt and pepper, depending on your taste preferences.

Wash the vegetables, peel them and grind them together with the mushrooms through a meat grinder. Place the prepared ingredients in a fairly thick-walled pan, add salt and pepper, add oil and simmer over low heat until cooked. Afterwards, place the prepared caviar in jars, roll them up and wrap them until they cool.

Mushroom caviar from milk mushrooms is a surprisingly aromatic and tasty dish that deserves a place on your table.

The value of these mushrooms lies in their rich taste. But it should be remembered that they are considered conditionally edible, and therefore require a special approach in preparation for preservation, and indeed for one or another use in the kitchen. If you make a mistake, then any dish, even milk mushroom caviar, will become very bitter.

Firstly, the mushroom harvest should be carefully sorted and cleared of forest debris. Secondly, the mushrooms are thoroughly washed with running water, either using a colander, or by repeatedly immersing them in a container with plenty of water. Thirdly, the mushrooms are placed tightly in a large saucepan or bucket of water and left overnight, or better yet, for a day. This procedure should be repeated a couple more times to finally “kick out” the bitterness from our mushrooms.

Mushroom caviar traditionally takes pride of place among homemade delicacies. Many housewives strive to prepare several jars for family celebrations for the winter. And recipes for caviar from milk mushrooms are just one of those dishes that become a “feast for the stomach.”

We offer a classic version of the method, which produces wonderful caviar from fresh milk mushrooms. The best solution for it would be gray, freshly picked mushrooms.

We will need:

• fresh mushrooms – 1000 g;
• carrots – 1000 g;
• onion – 1000 g;
• sunflower oil – 200 g;
• tomato juice – 300 g;
• garlic, black pepper, salt - to taste.

Preparation:

1. After this, the mushrooms should be immediately removed from the water and allowed to drain, and at the same time condemned.
2. The cooled mushrooms are crushed using a meat grinder or blender.
3. Do the same with carrots and onions.
4. Having properly heated a frying pan with a thick bottom and high sides, pour oil into it and stirring constantly, fry the onions and carrots.
5. When the carrots lose their color and the onions become translucent, add milk mushrooms to the pan and pour in tomato juice. Cover with a lid and saute the mixture for half an hour over low heat.
6. 5 minutes before the end, garlic crushed using a press is added to the mass, as well as spices and salt.
7. Remove the hot mushroom caviar from the heat and, without removing the lid, allow it to brew.
8. At this time, the jars are prepared - they are sterilized and the metal lids are boiled.
9. The prepared dish is laid out in jars, rolled up, turned upside down and, wrapped, left alone for about a day. Caviar from fresh milk mushrooms is quite demanding in terms of storage method, so the best place for it is a cellar or refrigerator.

Option from dry milk mushrooms

Milk mushrooms are an extremely nutritious and at the same time lean product. Therefore, it is ideal for those who adhere to a strict diet or are planning to fast for any reason.

So that during this period of time you can fully have a varied and tasty table, we suggest you try to prepare such a wonderful thing as caviar from dry milk mushrooms. Its spicy taste will leave few people indifferent.

We will need:

• dried mushrooms - 500 g;
• onions - 5 pcs.;
• sunflower oil - 150 g;

Preparation:

1. In the evening, pour the dried milk mushrooms with cold water and leave them overnight so that they become saturated with moisture and swell.
2. Drain the water, rinse the mushrooms with running water and put on the fire to simmer for approximately 45 minutes from the moment of boiling.
3. Grind the cooked mushrooms using a meat grinder or blender.
4. Finely chop the onion and fry it in a deep frying pan until translucent.
5. Add the boiled mushrooms and sauté over low heat for 15-20 minutes, adding salt, pepper and spices a few minutes before the end.
6. Cool the resulting mushroom caviar.

The best way to use it is sandwiches on white bread. We hope that this recipe for caviar from dry milk mushrooms will become one of your favorites.

Bon appetit!

Milk mushrooms with garlic

This recipe is best suited for black milk mushrooms, because this mushroom itself, when salted or pickled, looks the least appetizing. Therefore, having “gotten” into mushroom caviar, it will hide this shortcoming, but its amazing taste and aroma will give our dish immodest charm. Caviar with garlic is easy to prepare, so it is quite common among housewives.

We will need:

• milk mushrooms – 0.5 g;
• carrots – 1 pc.;
• onions – 2 pcs.;
• vegetable oil – 100 g;
• garlic – 3-5 cloves;
• salt, ground black pepper, spices - to taste.

Preparation:

1. The prepared mushrooms are placed in a saucepan with water and placed on the fire. After boiling, reduce the heat and cook them for 45 minutes.
2. Remove the cooked milk mushrooms from the water and allow excess liquid to drain.
3. Meanwhile, fry finely chopped onion and grated carrots on a medium grater in a deep frying pan over low heat. The onions should become translucent and the carrots should lose their intense color. Don't forget to stir the vegetables constantly. Carrots will give our dish a softer and richer taste.
4. We mix our vegetables, crushed garlic using a press and boiled milk mushrooms passed through a meat grinder.
5. We put the mushrooms back into the frying pan and leave it on the lowest heat for 10-15 minutes, so that all the components of our caviar “make friends” with each other and become saturated with each other.
6. It is advisable to store the finished dish in a cool place or consume it immediately. Milk mushroom caviar with garlic will be a good combination with egg dishes or as an addition to hot bread toast.

It would not be superfluous to remind you once again that these mushrooms cannot be used immediately in any recipe without pre-treatment. The dishes will be very bitter, and you will simply ruin the food. So soaking or salting are constant milestones when preparing any type of milk mushrooms. It’s even possible only after soaking and cooking. But these simple rules will help you enjoy the caviar from these wonderful mushrooms throughout the winter.