Mushrooms have always occupied a special place in Russian cuisine. Soups were made from them, porridge and pies were made with them, they were salted and dried for the future. Dried mushrooms have a particularly pronounced taste and aroma, literally a handful of dried porcini mushrooms will give a pronounced taste to any soup.
But there is still a wonderful dish called mushroom caviar, which is prepared exclusively from dried mushrooms. This snack was traditionally made by residents of the middle Volga, rich in mushroom forests.
Pick your recipe
You will need
-
- Dry mushrooms - 100 g,
- Onion medium - 1 piece,
- Average carrot - 1 piece,
- Vegetable oil - 5-6 tablespoons,
- Salt
- pepper
- greens.
Instruction manual
1
Sort the mushrooms and rinse in cold water, put in a bowl and pour boiling water, it will be enough one and a half glasses, so that the water only covers them. Mushrooms should stand for 3 hours.
2
Transfer the mushrooms to the pan along with the water in which they were soaked, salt, and when they boil, leave to simmer for half an hour.
3
Cut the onion very finely, grate the carrots on a fine grater. Preheat the pan, fry the onions on it, stirring constantly, until golden brown. Add carrots and sauté it a lot with onions. Do not forget to stir so that nothing burns. After 3 minutes, turn off the pan and set it aside.
4
When the mushrooms are cooked, remove them from the pan and chop finely or mince them. Add the contents of the pan and a little pepper to the mushroom stuffing. Straighten caviar to salt.
5
Cool caviar, put in small bowls, sprinkle with finely chopped greens and serve the appetizer on the table.
Useful advice
Special conditions for storage of dry mushrooms are not required, the only thing they do not like moisture, because very hygroscopic.
For such caviar, dry porcini mushrooms or aspen mushrooms are best suited.
As an appetizer for vodka with such caviar, you can immediately make small sandwiches with brown bread or canapes.