We are searching data for your request:
Forums and discussions:
Manuals and reference books:
Data from registers:
Upon completion, a link will appear to access the found materials.
Ingredients for the preparation of mushroom caviar for the winter
- Forest mushrooms 3 kilograms
- 3 carrots
- Onion 2 pieces
- Butter 1 tablespoon
- Homemade broth (vegetable or chicken) 1.5 cups
- Dry white wine 1 cup
- Tomato paste 2 teaspoons
- Salt to taste
- Pepper to taste
- Olive oil 1/2 cup
- Main Ingredients: Onions, Carrots, Mushrooms
Saucepan, spatula, kitchen knife, cans, oven.
Step 1: peel the mushrooms and vegetables.
Clean and rinse the mushrooms thoroughly. Use both hats and legs for cooking. After all the necessary cooking procedures, cut the mushrooms into small pieces.
Peel the carrots and onions, there will be less fuss with them, and then cut them into small pieces as well.
Step 2: stew vegetables with mushrooms.
Combine the mushrooms, carrots and onions in a large saucepan, add the broth, wine and cook for 45 minutes over medium-low heat. Set aside afterwards to completely cool the contents of the pan.
Add butter (vegetable and creamy) and simmer everything again for 15 minutes. Add tomato paste. Cook at least another 25 minutes, during this time all excess liquid will evaporate. When the excess water is gone, salt the mushrooms with vegetables and pepper (this may take more than the specified 25 minutes).
Step 3: we prepare mushroom caviar for the winter.
Place the prepared mushroom caviar in heated sterile jars, twist and put in the oven. Warm up to 130 degrees and pasteurize for 30 minutes. Turn off the oven and let the jars cool.
Repeat pasteurization in the oven for another two days, gradually gradually heating and cooling the cans of mushroom caviar, and then remove the workpiece in a dark, cool and dry place.
Step 4: serve the mushroom caviar for the winter.
Use mushroom caviar at your discretion. If you have stood the harvesting technology, then it will delight you throughout the winter.
Enjoy your meal!