Mushroom caviar for the winter – a simple and tasty recipe, how to cook step by step

Sort the mushrooms, remove sand and dirt, remove the skin from the caps, rinse well under running water, chop coarsely. Boil prepared mushrooms for 10 minutes after boiling. Then drain in a colander and rinse again. From 2 kg of fresh mushrooms, I get about 1.5 kg of boiled ones.

Peel onions and carrots, chop onions, grate carrots on a coarse grater. Fry the vegetables in a small amount of heated vegetable oil for 3-5 minutes.

Combine onions, carrots and mushrooms, pass everything through a meat grinder.

Place the resulting vegetable mass in a cooking pot, pour in vegetable oil, add salt and thyme.

Stew the workpiece over low heat, stirring, for 20 minutes after boiling.

5 minutes before cooking, add chopped garlic and vinegar.

Place the hot mushroom caviar in pre-prepared sterile jars, seal tightly, turn over and cool. Store the workpiece in a cool, dark place.