Mushroom caviar is a versatile dish that can be served on the table with bread rolls, pancakes or croutons. The mixture will be an ideal ingredient for filling tartlets or sauce for almost any second dish.
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You will need
- - 1 large carrot
- - 3 onion heads
- - 400 g of dried mushrooms
- - 3 eggs
- - salt
- - ground black pepper
- - vegetable oil
Instruction manual
1
Boil the eggs and chop them thoroughly. Boil dried mushrooms in slightly salted water for several minutes, then transfer to a separate bowl and pour warm water. Mushrooms should be in this condition for at least one hour.
2
Grate the carrots on a fine grater, chop the onion, fry the ingredients in vegetable oil until a golden hue is formed. For piquancy, you can add a few crushed cloves of garlic.
3
Remove the mushrooms from the water and cut into small pieces. Combine the workpiece with frying and cook over low heat for another 5-8 minutes.
4
Grind the resulting mixture with a blender, adding boiled eggs. Add salt and black pepper as you wish. Before serving, garnish mushroom caviar with parsley branches.