Caviar from dried mushrooms can serve as a great snack to any table. Mushroom caviar is also used as a filling for baking, dumplings and eggs. It turns out very tasty and fragrant, especially from different types of mushrooms.
Selection and preparation of ingredients
For the preparation of caviar from dried mushrooms, it is recommended to use dry billets of the highest grade, that is, only hats, so it will turn out to have a more delicate structure. If you buy mushrooms, then you need to do this from trusted sellers. When choosing it is worth paying attention to the smell of drying, it should be pleasant, without additional impurities. It is worth considering a future purchase for mold or insect damage.
Important! After boiling, mushrooms need to be thrown into a colander so that the dish does not turn out to be watery in taste.
Before cooking, you need to rinse the dryer under running water, pour boiling water for about an hour, drain the liquid, sort through and remove all the excess, dubious spots, damage, etc. Then put the workpiece in a pan with cold salted water and boil according to the recipe.
It is worth knowing that after soaking and cooking 100 g of dried mushrooms is equal to a mass of 600 g of fresh
Dried Mushroom Caviar Recipes
You can prepare caviar from dried mushrooms in various ways. There are recipes with the addition of various vegetables, garlic and spices. We offer classic options for this appetizer.
Dried Mushroom Caviar
31.5 hours
acetic acid 70%
10 ml
refined vegetable oil
1 tbsp. l
Nutritional value per 100 g:
- Pour mushrooms with boiling water, put a press on top and leave for 20 minutes for rehydration.
- Half the medium onion cut into small cubes.
- After time, drain, wash, pour a liter of cold water from the workpiece, add salt.
- Put the container on gas, bring to a boil, remove the foam, simmer for 60 minutes under the lid, then put them in a colander, do not pour the broth.
- Add 50 ml of mushroom broth, acetic acid to the chopped onion, mix, leave to marinate.
- Meanwhile, scroll the mushrooms in a meat grinder with a large grill.
- Mix them thoroughly with the onion mixture, cover, leave for 1 hour at room temperature.
- Then add sunflower oil, pull the cling film onto a container with a snack, and send it to the refrigerator.
- She will insist for at least 2 hours, it is desirable that she stood in the refrigerator overnight.
Important! If the finished dish is very thick, add more sunflower oil.
Video recipe
Did you know?The readiness of dried mushrooms during cooking is determined by their subsidence on the bottom of the pan, if they are lowered, then you can get it.
Dried mushrooms caviar
52 hours
dried mushrooms (hats)
300 g
vegetable oil
2-3 tbsp. l
ground black pepper
taste
Nutritional value per 100 g:
- Pour mushrooms with boiling water, press on a plate, leave for 20-30 minutes.
- Chop the onions in small cubes, grate the carrots on a coarse grater, pass the garlic through a press.
- Drain the liquid, rinse, sort out.
- Pour cold water, after boiling, remove the foam, reduce the gas, cook for 1.5 hours, cover with a lid.
- Fry onions and carrots in a frying pan heated with butter.
- Mushrooms skip through a meat grinder.
- Add mushroom mass to onions and carrots, mix.
- Pour 100 g of broth, in which drying was cooked, cover.
- Simmer on low heat for 20 minutes.
- 5 minutes before being ready to salt, add pepper, vinegar and garlic.
Did you know? Experienced mushroom pickers advise soaking dried mushrooms in milk with salt, at the rate of 5 grams of salt per liter of milk. They need to stand in such a solution 2-3 hours. Salt will cleanse fruit bodies of dirt, and milk will make their taste softer.
Features of storage of blanks
The remaining mushroom broth can be stored in the refrigerator for up to three days or frozen, if not all used. It can be added to the first and second courses or sauces. Store caviar on the top shelf of the refrigerator, in a tightly sealed container for up to four days.
Do not be afraid to experiment, add various ingredients when cooking to get your own, original recipe. Enjoy an aromatic mushroom snack all year round.
