- Opyat - 500 Grams
- Onion - 3 pieces (or 300 grams)
- Carrot - 2 pieces
- Apples - 2 pieces
- Garlic - 3 Pieces (3 teeth)
- Greens - 50 Grams
- Vegetable oil - 5 items. spoons (for frying)
- Salt - - To taste
- Pepper - - To taste
- Bay Leaf - - To taste
In our family, honey agarics are acceptable only in one form - in the form of mushroom roe. Always in the autumn we try to either go behind the mushrooms ourselves, or buy them on the market - and always cook caviar from them. It is prepared very simply, but stored well, so for the winter we always prepare several jars. And what a pleasure in the winter to open a jar of fragrant mushroom eggs from snow, smear on Borodino bread and eat - words can not convey :) I think that mushroom lovers will understand me! So, a simple recipe for mushroom roe from the flesh: 1. We hunt down the honey mushrooms (if collected in the forest), clean it. Boil in salted water, in which we add laurel leaves, ground black pepper to a boil. The boiling time is no more than 10 minutes, since sweet honey is tender mushrooms. Next, place mushrooms on a large colander - let them drain, and we deal with vegetables. 2. Whole onions cut into half rings, fry in vegetable oil until translucent. If desired, we use a carrot rubbed on an average grater and finely chopped apples, greens, garlic. 3. Mushrooms after cooling (40 - 60 minutes), grind in a blender or let it through a meat grinder, add vegetables. The mixture obtained is quenched on low heat until half of the liquid is evaporated. During cooking, you can pour oil. Close the lid and leave to languish for about 30 minutes. 4. Cooled mushroom caviar is packaged in clean containers. In this condition, it will be stored in the refrigerator for 3-4 weeks; freezer - 4 months; rolled in banks and put in a dark place - a whole season. I'm sure that the recipe for caviar from a sprat is useful to all real housewives. Good luck!
Servings: 6