Simple mushroom caviar with tomatoes for winter

In addition to common methods of preserving mushrooms, such as pickling, salting, and frying, we suggest making a tasty mushroom caviar with tomatoes for winter. This simple recipe was shared with NGS22.RU by Marina Nartova, a resident of Barnaul.

Ingredients:

• Fresh honey mushrooms — 1 kg

• Ripe tomatoes — 300 g

• Onion — 200 g

• Vegetable oil — 100 ml

• Salt, spices — to taste

Cooking process:

Thoroughly sort and wash the mushrooms. Boil them in lightly salted water with the addition of allspice and cloves for about 20 minutes. Drain the water, wash the mushrooms again, and let them cool. Then grind the mushrooms using a meat grinder. Place the ground mushroom mixture on a heated pan with oil and fry, stirring, for about half an hour. Wash the tomatoes, remove the stem attachment point, and cut them into half-rings. Peel the onion and chop finely.

Fry the onion in a separate pan until golden brown. Add the chopped tomatoes to the onion and fry everything together for a few more minutes. Add the fried vegetables to the mushrooms. Salt, add spices to taste, and simmer everything together over low heat for another 10 minutes.

For long-term storage, spread the caviar into pre-sterilized jars. Pack the hot caviar tightly into the jars, close with lids. Tightly screw the lids and let the jars cool completely.

Recommendations:

For a brighter flavor, add chopped garlic and grated carrots to the caviar.

If you plan to store the caviar in the refrigerator without adding vinegar, it will stay fresh for no more than a week.

Serve the mushroom caviar with tomatoes as a standalone snack or as an addition to various dishes.