How to make mushroom caviar with tomatoes
You will need
- �mushrooms - 1 kg
- �onion - 2 pcs.
- �tomatoes - 350 g
- �carrots - 1 pc.
- �vegetable oil
- �salt - to taste
- �ground black pepper - to taste
For this dish, you can take any fresh tubular mushrooms, for example, white, brown cap boletus mushrooms, it is also allowed to use lamellar mushrooms such as mushrooms, honey mushrooms, etc. Use predominantly caps. You can take dried mushrooms, but before using soak them in water overnight. Clean mushrooms thoroughly from soil, leaves, etc. Rinse them thoroughly. Then put in a saucepan, cover with water, salt and cook over medium heat for 20 minutes. After cooking, drain the broth, allow the mushrooms to cool and pass them through a meat grinder. Put the mushroom mass on a pre-heated frying pan with vegetable oil and fry for about 25-30 minutes on medium heat.
Take the medium sized onion heads, peel it, rinse and slice into fairly thin rings.Rinse the tomatoes well, cut into slices. Medium-sized carrots, rinse, peel and grate on a coarse grater. Pass vegetables over low heat in vegetable oil for several minutes.
Mix vegetables with a mushroom mass, add salt, pepper and other spices to your taste. Fry in a pan for 15-20 minutes.
Take the jars with rolling or twisting lids, rinse them with soda or any other cleaning agent, sterilize for a couple of minutes, depending on the volume of the jar.
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