The most suitable for mushroom caviar are chanterelles and porcini mushrooms. First you need to sort the fresh mushrooms, peel them, and rinse them through a colander.
After that, an enamel pot is taken, into which a glass of water, 10 grams of salt and 4 grams of citric acid are added. All this mixture is put on fire, and after boiling, about a kilogram of mushrooms is added to it. In this case, the fire is made weak, and the mushrooms must, stirring gently, cook until fully cooked. A slotted spoon is used to remove the formed foam.
The mushrooms can be considered ready after they have floated to the surface of the pan. After that, they are again placed in a colander, washed with cold water. After it has completely drained, the mushrooms must be finely chopped or passed through a meat grinder with a fine grid. Then 4-5 tablespoons of vegetable oil are added to them, a tablespoon of mustard, which must first be diluted in 4-5 tablespoons of 5% vinegar. Salt and pepper are also added to taste. After thorough mixing, the mixture must be distributed over the jars, covered with lids, immersed in water heated to 40 ° C, and sterilized over low heat for an hour.
The cans are then sealed and cooled.
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Mushroom caviar (recipe 1)
Mushroom caviar from dried mushrooms