Mushroom caviar: 10 delicious recipes for the winter

Duration and storage rules

The shelf life directly depends on the method of preparation and the container in which the caviar is stored. For long-term storage, the dish is rolled up with metal lids in sterilized jars.

In a refrigerator in an open condition, the shelf life is no more than 7 days.

In a cool basement or cellar, the product is stored in rolled up jars from six months to a year. The longest storage period is in the freezer. It is 1 year old.

Mushroom appetizer is a tasty and easy-to-prepare dish that is suitable for both everyday and festive tables.

A variety of cooking methods allows you to make its taste bright and rich.

Caviar from honey agarics, twisted through a meat grinder - a simple recipe for the winter

This is a very simple option with a minimum of ingredients. In this way, you can harvest mushrooms by rolling them into jars. It will be very convenient then to open the jar and eat the contents, even with potatoes, even with pasta. Or just spread it on a piece of bread and drink tea with such a sandwich.

And also such an appetizer can be used as a filling for pies.

We need:

• boiled mushrooms - 2 kg
• onions - 5 pcs (large)
• vegetable oil - 150 gr
• salt, black pepper to taste

Preparation:

1. Boil mushrooms in salted water in advance. I cook them for 20 to 30 minutes after boiling. The time depends on their size. Hats boil faster, legs take longer.

Foam will appear, it must be removed as it appears. After they have boiled, they should be thrown into a colander and allowed to drain all the water.

2. Twist the mushrooms through a meat grinder through a large grate so that they do not turn out in the form of porridge, but are in the form of small tangible pieces.

Put them in a small cauldron, or a saucepan with a thick bottom. In such dishes, the frying process takes place without surprises - nothing burns to the bottom and walls.

Salt the contents immediately. Until you add too much, during frying, when the salt has dispersed, you can taste and add if necessary.

3. Cut the onion into small cubes. Take large onions, they will give a lot of juice and the caviar will turn out to be more juicy and tasty.

4. Pour vegetable oil into a frying pan, warm it up and fry the chopped onion in it. It should soften slightly, or brown. You can even cover it with a lid for softness.

5. Put the fried and bored onions to the mushrooms, mix. If the mass turns out to be too thick, then you can add half a glass of warm water to it, and sometimes a whole glass is required. And also, if it seems to you that there is not enough oil, then you can add a couple more tablespoons.

6. Simmer for one hour on very low heat, stirring occasionally every 7 to 10 minutes. At the same time, make sure that the mass does not burn.

After this time, add pepper, ground black and allspice, and simmer for another 5 minutes.

7. In the meantime, the contents languished in the cauldron, prepare the jars. They should be washed and sterilized, as well as the lids with which we will close.

8. Fill the jars, you will need 4 pieces of half a liter .. Fill up to the very top is not necessary. There should be some free space.

9. Place them in a rag-lined saucepan with warm water. Cover with lids. After the water boils, mark for 30 minutes. This time the jars must be sterilized.

10. Heat about 16 tablespoons of oil. 30 minutes after the start of sterilization, open the lid in each of the jars, and pour 4 tablespoons of hot vegetable oil into them. Then cover and sterilize for another 10 minutes.

11. Taking out one at a time, tighten the lids, put in a warm place and cover with a towel. While the contents gradually cool down, the cooking and sterilization process will continue.

It is not necessary to turn the jars onto the lids!

When the contents have completely cooled down, the jars should be removed in a cool place. A pantry or subfloor will do. It is advisable to store such a blank for no more than a year.

And of course, if you wish, you can eat such a snack immediately. To do this, of course, it does not need to be sterilized.

Salted mushroom caviar

Ingredients

Salted mushrooms (valui) - 300 g

Garlic - 3-4 cloves

Wine vinegar - 2 tbsp l.

Bay leaf - 2 pcs.

Vegetable oil - 3 tbsp. l.

• 126 kcal
• 1 hour

Cooking process

Salted mushrooms are good on their own, but caviar can be cooked for a change. Mushroom caviar from them is a wonderful appetizer, aromatic and tasty!

Such mushroom caviar can be used as a filling for pies, it can be wrapped in pita bread or stuffed with eggs, but there is nothing to say about sandwiches. The ingredients are minimal, and the taste is great.

In order to cook mushroom caviar from salted mushrooms, we will prepare food. Rinse salted mushrooms from excess acid and salt. We take any salted mushrooms (milk mushrooms, valui, russula). Peel the onions, garlic and carrots.

Put the mushrooms in the blender bowl.

And grind to the desired consistency.

Now fry the onion a little.

Add the carrots and cook until the carrots are soft.

Put the mushroom mass in a pan and boil it a little, for 10 minutes.

Add stewed vegetables, a few bay leaves, chili pieces to the mushroom mass.

Leave the prepared caviar to cool.

Put crushed garlic into the cooled caviar and pour in wine vinegar.

Stir well. Salted mushroom caviar is ready.

Put the cooled caviar in a jar or container.

Verified recipe for making mushroom caviar from salted mushrooms, step by step with photos.

Boiled dry mushroom caviar

This recipe is no different from the first, but the mushrooms are soaked in cold water overnight. Take out, filter the water through a double layer of gauze. They are boiled over low heat, then they are finely cut. Chopped onions are fried in oil. In the process, season to taste with vinegar and sugar.

Mushroom caviar with the addition of eggs

• mushrooms - 150 g;
• oil (olive) - 50 ml;
• 1 carrot, egg, onion;
• garlic;
• mayonnaise - 2 tablespoons

Pour boiling water over the mushrooms, leave until softened, washed and dried. Hard boiled egg, cut into pieces. They take carrots, peel them with a knife or brush, and chop them coarsely. The pan is heated, oil is added, preferably olive oil. First, fry the onion over low heat (5 minutes), then put the carrots and stew the same amount, then add the boiled mushrooms and fry all the ingredients until tender. After browning the mushrooms, the caviar is removed from the fire, taken to a cool place and allowed to cool. The chopped egg and the entire fried mass are placed in a blender and chopped. Put in a bowl, add mayonnaise, salt, ground pepper. Stir, let it brew. Dried mushroom caviar is ready.

Mushroom caviar "Assorted"

If you cannot choose which mushrooms are best to cook caviar with, use different varieties of them.

• assorted mushrooms - 500 g;
• butter - 3 tbsp. l .;
• sour cream a quarter of a glass;
• spices;
• vinegar.

Mushrooms are pre-soaked in hot water. Grind in a blender. Melt the butter, cook the onion in it, add the mushrooms and stir until the liquid evaporates. Add black pepper, salt. Beat sour cream in a bowl with vinegar and season with mushroom caviar. Serve as a snack. This caviar made from dried mushrooms is equally tasty both chilled and warm.

Mushroom-dried caviar "royally"

This recipe for caviar from porcini mushrooms. To prepare it, take:

• porcini mushrooms - 1/2 cup;
• olive oil - 3 tbsp. l .;
• shallot;
• garlic - 4 teeth.;
• lemon juice - 1 tsp;
• port wine - a quarter of a glass.

Mushrooms are soaked in boiling water for half an hour. After pressing, the mushroom broth is not poured. Shallots are fried in olive oil with garlic. Garlic and onion are pre-chopped. Mushrooms are added to this mass, they are fried until golden brown. Pour in the mushroom broth, and stew until the liquid evaporates completely. Salt, pepper with black and cayenne pepper to taste, pour in port and lemon juice.Sprinkle with herbs before serving.

Mushroom-dried caviar with tomatoes

This recipe includes the following foods:

• tubular mushrooms - 1 kg;
• onions - 2 pcs;
• vegetable oil;
• tomatoes - 350 g;
• carrots - 1 pc;
• spices.

This appetizer is prepared from boletus, white, champignons, etc. These are varieties of tubular mushrooms. They are soaked in boiling water overnight. Only caps are allowed. Prepared mushrooms are boiled for up to half an hour. Drain the liquid and scroll the boiled product through a meat grinder, then fry on fire for about 20 minutes. The onions are cut into rings. Tomatoes, after peeling, are cut into slices. The medium carrots are peeled and grated. The vegetable mixture is sautéed in vegetable oil. The mushroom mixture is mixed with vegetables, salted, pepper, and spices (cloves, chili) are added. Stew in a pan for 20 minutes.

Mushroom caviar with cream

A successful recipe that any housewife will like.

• porcini mushrooms - 500 g;
• heavy cream - 200 g;
• onion - 1 pc;
• sugar - 1 tbsp. l .;
• flour - 100 g;
• white wine - 3 tbsp. l.

The main product is soaked in heavy cream and left for two hours. Cut the onion and fry. Add sugar to add color to the onion. Grind the carrots in a blender to small crumbs, then fry them together with onions. All this is added to the mashed mushrooms. Pour in cream, pepper, salt, add flour and white wine. Bon Appetit!

Dried mushroom caviar with the addition of seaweed

For this dish, take the following products:

• dried seaweed - 100 gr.;
• mushroom drying - 20 gr.;
• pickled cucumbers - 2 pcs.;
• vegetable oil;
• vinegar 9%;
• spices, herbs.

Dried seaweed is used, it is soaked for 10 hours in cold water, washed thoroughly. Sautéed in oil with onions. Mushroom drying is soaked for up to 8 hours, boiled and cooled. After that, it is mixed with cucumbers and cabbage (sea). Cook in a pan in oil. Decorate with herbs before serving.

Boiled mushroom caviar: a classic recipe

The simplest recipe for caviar from mushrooms will not take much time, and in terms of calorie content, it is very beneficial:

1. The cooking time is just over an hour (70 minutes).
2. Calorie content per 100 g is about 88 kcal.

Ingredients for 1 liter of finished product

• any forest mushrooms to your taste - 1 kg;
• 1 liter of water;
• salt - 2-3 tablespoons;
• onions - 4 pieces;
• garlic - 4 cloves;
• 4 tablespoons of oil (vegetable);
• 2 large tablespoons of vinegar (9%);
• black pepper - at your discretion.

The most important process is, of course, the preparation and processing of mushrooms. It is clear that it is enough to sort classic forest mushrooms (remove old, dry and wormy fruiting bodies), and then rinse several times.

As for the milk mushrooms and russules, they still need to be soaked in cold water for 1-2 days (the water is changed every 4 hours). Then they will completely lose the bitter taste.

Mushroom caviar can be prepared from any edible forest mushrooms

How to cook mushroom caviar

Step 1. Cut the mushrooms into medium sized pieces. Then we put them in a liter of cold water and cook over high heat for only 10 minutes (the water should not have time to boil).

The liquid must be drained, then add a new liter of water, as well as salt. Now bring to a boil and then cook for 30 minutes.

Step 2. The water must be drained, and the mushrooms must be cooled and then passed through a meat grinder.

Step 3. Meanwhile, pour oil into the pan and heat it for 5 minutes, and then fry the onion in it for about 7-10 minutes until translucent.

Step 4. Add mushrooms to the onion, simmer for another 25 minutes. At the end, add finely chopped garlic, and after 3 minutes you can remove from heat.

Step 5. Add all the spices. At the end of cooking, pour in 2 tablespoons of 9% vinegar. Now let the mixture cool down a little and put it in pre-sterilized jars.

For better preservation, we sterilize cans of caviar (30 minutes). Roll up the boiled lids and cool under the blanket for 1-2 days.

We store the mushroom caviar in the refrigerator, and after opening the can, it is advisable to consume the product in a few days.

Mushroom caviar in jars on winter

Such caviar can be served as an addition to a side dish or simply as a cold appetizer to a festive table. The photo shows a variant of serving caviar with stewed carrots - it is prepared in the same way as described above.

Mushroom caviar recipe with tomatoes

There is a great way to diversify common dishes such as fried potatoes, spaghetti, caviar like this:

You will need:

• Fresh mushrooms, can be of different types, 2-3 kg;
• Onions, red 4pcs;
• Tomatoes, it is better to take dense, 1kg;
• Salt 1.5 tbsp, ground black pepper to taste;
• A couple of garlic cloves;
• Vegetable oil 200ml.

It's easy to cook such caviar. Peel the mushrooms and cook together with the onions for half an hour, then rinse them well, pour over the tomatoes with boiling water to make it easier to remove the peel. We process tomatoes, mushrooms and onions in a meat grinder and fry in a pan. After 20 minutes add salt, pepper and garlic, simmer for another 10 minutes. Canned caviar in jars. There is another version of this twist.

Cep caviar

It is quite simple to prepare caviar from porcini mushroom, since the composition includes products that are available in the kitchen of every housewife. Not only boiled boletus can be the basis of mushroom caviar. Dried and even fresh forest products are also suitable.

With onion

A fairly simple recipe, caviar turns out to be very tasty, satisfying and mouth-watering.

Ingredients:

• fresh white mushroom - 10-12 pcs.;
• onion - 6 pcs.;
• greens to taste;
• vegetable oil - 3 tbsp. l .;
• spices to taste.

How to make mushroom caviar from porcini mushrooms:

1. First you need to prepare a base for caviar - clean the mushrooms of dirt and debris, immerse them in cold water.
2. Then chop and fry until the moisture evaporates.
3. Chop the onions and sauté them in a pan in vegetable or olive oil until golden brown.
4. Next, let the mushrooms and onions cool, then mix them, salt and add finely chopped greens. If desired, you can grind the caviar in a blender or chop into larger pieces.

With garlic

Thanks to the garlic, the caviar will acquire a special aroma, from which the appetite is whetted. The amount of garlic can be adjusted to taste.

Ingredients:

• fresh boletus - 1 kg;
• olive oil - 2 tablespoons;
• garlic - 5-7 cloves;
• 70% vinegar - 0.5 tsp;
• spices to taste.

Method for preparing caviar from fresh porcini mushrooms:

1. First, process the boletus, then boil until tender and chop.
2. Garlic must be peeled and chopped with a knife or squeezed through a press, added to the chopped boletus.
3. Fry the garlic-mushroom mixture in oil and salt to taste.
4. Caviar can be chopped with a blender until puree or left as it is (to taste).
5. If you make a twist from caviar, then the jars must go through the sterilization process, and vinegar should be added to the mass.

If desired, the mushroom delicacy can be frozen in plastic bags, but then there is no need to add vinegar. You can defrost it in a microwave oven (microwave oven) on the "Defrost" mode.

With tomatoes

This recipe works well for curling into jars for the winter. The combination of fresh tomatoes and boletus will remind you of summer even on the coldest winter day. Cooking time is about 1.5 hours.

Ingredients:

• fresh porcini mushrooms - 1 kg;
• tomatoes - 350 g;
• onions - 350 g;
• sunflower oil (olive) - 150 g;
• table salt - 1 tablespoon;
• sugar - 1 tsp;
• vinegar 9% - 0.5 tsp

Cooking method:

1. Process the boletus before cooking the caviar. For this recipe, both a whole mushroom and some legs without caps are suitable.
2. Finely chop the mushrooms and onion and fry separately.
3. Chop the tomatoes finely and chop together with the mushrooms in a blender.
4. Add the remaining butter, sugar and salt to the resulting puree, stir and simmer for one hour.
5. Before rolling the caviar into sterilized jars, pour in the vinegar and mix thoroughly.

Ingredients for Champignon Caviar:

• Champignon

  —
  500 g

• Carrot

  (large)
  —
  1 PC

• Onion

  —
  2 pcs

• Soy sauce

  (Kikkoman)
  —
  2 tbsp. l.

• Salt

  —
  taste

• Allspice

  —
  taste

• Vegetable oil

Cooking time: 45 minutes

Servings: 8

Nutritional and energy value:

Recipe "Champignon Caviar":

We will prepare all the necessary ingredients. Peel the carrots and onions. Don't wash the champignons, wipe them with a damp cloth, cut off heavy dirt. We do this for the aroma of the mushrooms, when the mushrooms are washed, they absorb moisture and lose their attractive appearance and smell.

Cut the champignons in half, large into 4 parts. We spread it on a baking sheet slightly greased with vegetable oil and send it to an oven preheated to 150 * jar for 25 - 30 minutes.
Mushrooms do not need to be fried; when baked they are much healthier and the smell is amazing.

While our mushrooms are baked, fry the pre-chopped onion and carrots grated on a coarse grater in vegetable oil until tender.

Here are our beauties. Don't overcook.

Grind the mushrooms using a blender, not immersion. Or we use a meat grinder.

We also add onions and carrots chopped with a blender to them. We mix.

We use Kikkoman soy sauce to dress our mushroom caviar. Mushrooms and soy sauce go well together.

We mix. Add salt and pepper if desired. Soy sauce was enough for me, I did not use salt. We serve either in the form of sandwiches or small canapes, or as a main course, or with a side dish - potatoes, rice, etc. etc.

Mushroom caviar from salted mushrooms

Ingredients:

1. Pickled or pickled mushrooms 250 grams
2. Onions (red or white) 1 piece
3. Vegetable oil 2 tablespoons
4. Greens (for decoration) to taste and desire

Preparation:

Step 1: prepare the mushrooms.

To begin with, using a special key, opening a jar of salted mushrooms, throw them into a deep bowl with cold running water, thoroughly rinse them from excess salt, move them into a colander and leave them in the sink until use so that the glasses get extra water, and they dry out a little.

Step 2: prepare the onions and the rest of the ingredients.

Then, using a sharp kitchen knife, peel the onions, rinse them, dry them with paper kitchen towels, put them on a cutting board and cut them into 1 centimeter cubes or quarters.

Now we put a frying pan on medium heat and pour into it a little vegetable, preferably refined odorless oil. After a few minutes, dip the chopped onion into the heated fat and fry it until soft and golden brown, loosening it with a wooden or silicone kitchen spatula. This process will take 5 to 7 minutes, depending on how hot the oil is. When the vegetable becomes tender and browned, move the pan to the slightly open window and let its contents cool completely.

Step 4: prepare salted mushroom caviar.

After the right time, that is, when all the water drains from the mushrooms and the onion cools down, we grind them in any convenient way, for example, using a stationary or submersible blender, an electric or ordinary meat grinder or a food processor. Well, if you are not in a hurry, you can do it the old fashioned way, put the prepared marinades with fried vegetables on a cutting board and chop them into small pieces with a very sharp kitchen knife. Naturally, the size of the slices depends only on your desire, some like creamy caviar in the form of mashed potatoes, while others like a fine, slightly elastic, grainy consistency.Regardless of the choice of chopping, we shift the resulting mass into a salad bowl, decorate with your favorite herbs if desired and put on the table.

Step 5: serve salted mushroom caviar.

Mushroom caviar from salted mushrooms is served at room temperature or chilled as an appetizer to a regular or lean table. Serve it in a dish specially designed for this purpose, or immediately, putting it on slices of fresh bread or croutons, sprinkling with finely chopped dill, parsley, cilantro, basil or green onions if desired. Also, such a pleasant mixture can be an excellent side dish for dishes of meat, poultry, fish, game, pasta, cereals from various cereals and many other dishes. Very often, caviar is used as a filling in vegetable casseroles, jellied pies or omelettes, so cook this miracle and be sure that all lovers of savory snacks with a twist will like it!

Recipe tips:

- some housewives add finely chopped, fresh herbs to the mass of mushrooms and onions, but only before serving;

- caviar should be stored in a glass, better sterilized container in the refrigerator, no more than 7–8 days, after which it loses its taste a little;

- mainly during salting or pickling, various kinds of spices are used, but if desired, a little black or allspice ground pepper can be added to the finished caviar, they will give this dish a more pleasant rich aroma and a slightly pungent aftertaste;

- very often onions are sautéed along with sweet carrots and salad peppers;

- if caviar is unsalted to your taste, you can add finely chopped pickled cucumber to it or prepare a dressing of two tablespoons of refined vegetable oil, three tablespoons of 5% vinegar, 1 teaspoon of classic mustard without additives and black pepper to taste.

STEP-BY-STEP RECIPES WITH PHOTOS

Mushroom caviar from boiled butter for the winter: a recipe with garlic

This is an easy option to enjoy a great snack.

List of products:

• 1.5 kg of mushrooms
• Spices
• Salt
• 3 cloves of garlic
• 150 ml vegetable oil
• 3 large onions

Recipe:

• Boil the mushrooms in salted water for 40 minutes. Before cooking, the product must be cleaned of films and dirt.
• Throw the semi-finished product on a sieve and let the broth drain. When the mushrooms are a little dry, put them in a blender
• You can use a meat grinder to puree. After receiving the mushroom porridge, it is necessary to heat the oil in a pan and put the chopped onions
• After acquiring a golden onion, it is necessary to introduce mushroom porridge into it and fry for 10 minutes
• Next, add garlic, salt and pepper. Stir and simmer, covered for a quarter of an hour
• After that, pour the finished workpiece into jars and roll up the lids

Mushroom caviar from boiled butter for the winter: a recipe with garlic

The most delicious boletus caviar with tomatoes, carrots and onions

A very unusual way of preparing an amazing snack from boletus will delight you with its tenderness, charming appearance and indescribable taste! Few people know that they go well with tomatoes, and even more so with green ones! Be sure to try cooking at least a small batch of such caviar! I can say with confidence that she will delight you!

You need to take:

• 3 kg - Boiled mushrooms
• 500 gr. - Bulb onion
• 500 gr. - Carrots
• 500gr - bell pepper
• 500 gr. - Green tomatoes
• Sunflower oil - for frying
• 1 tablespoon - Salt
• Ground pepper - to taste
• Vinegar 9% - 1.5 tablespoons. Lodges.
• Lavrushka - 2 leaves

Progress:

We clean boletus mushrooms with a brush and under running water. Cut into large pieces. Boil in salted water for half an hour. Remove the foam during boiling. We discard them in a colander so that the residual liquid is glass.

Peel the carrots and mince them using a medium wire rack. We pass all other components through a large grinder grill.

We wash Bulgarian pepper, remove the stalk and seeds. Grind in large pieces and twist through a meat grinder. It is advisable to use red pepper so that the color of the caviar acquires a rich red color. You can also use green, the taste will not change from this.

Cut the green tomatoes into quarters and twist them through a meat grinder.

Finally, we twist the boletus.

It is better to cut the onion into small cubes. Since the twisted onion gives off a lot of juice and will add extra liquid to the caviar.

The next step is to take a large cauldron or saucepan with a thick bottom. Nothing will burn in it, everything will be stewed evenly. We heat the sunflower oil in a cauldron.

We spread the onion, fry it over high or medium heat until golden brown. Stirring so as not to burn.

As soon as the onion acquires a golden color, lay out the carrots. Simmer for about 10 minutes

Lay out the rest of the ingredients one by one. First bell pepper, then tomatoes. We simmer vegetables for 20 minutes.

We spread boletus in the stew. We close the lid. Bring to a boil. As soon as the mass gurgles, reduce the heat and simmer for an hour. Stir so as not to burn.

Season with spices, add vinegar. Let it simmer for another 10 minutes. We taste it. If it seemed that something was missing, then spice it up. Since the recipe uses an average amount of spices

We simmer for a few more minutes, put in sterilized jars.

We put it to the very top, press each laid out layer tightly with a spoon so that no air bubbles remain.

We send the cans to be sterilized in a large pot. We fill with water up to the shoulders, do not forget to put a towel or a layer of gauze on the bottom.

We carry out sterilization within 30 minutes. Then we roll it up and send it under the blanket until it cools completely. Then you can put it away for storage in a dark, cool room.

Oyster mushroom caviar recipe for the winter

Wonderful, known for their nutritional and beneficial properties, the mushrooms will delight you with a new taste in a simple recipe for caviar from mushrooms for the winter.

We need 500g of hay mushrooms, 1pc lemon, 2 onions, frying oil, salt and pepper one teaspoon each, herbs, garlic to taste.

Cooking process:

1. We clean my mushrooms, finely chop and set to fry over low heat.
2. Chop the onion and send it there in 20 minutes.
3. Chop greens and garlic as convenient, mix with mushrooms and onions and simmer for about 5 minutes more.
4. Squeeze the juice from the lemon directly into the pan and add salt and pepper, mix well.

Put the resulting caviar in the prepared jars and sterilize with it for another half an hour, then twist and let cool.

Mushroom russula caviar recipe

Autumn gifts such as mushrooms have each taste of their own. And not always pleasant, although such representative of this species quite edible. Russula are considered just like that, but they can be tastier and we will tell you how to do it.

You will need: fresh mushrooms 500 grams, unrefined oil for frying, it is important to use just this, it will give a special taste. Onion 2pc, large carrot 1pc

Vinegar 6%, salt to taste and a mixture of Provencal herbs, one flat teaspoon. Greens at your discretion, dried garlic 1 tsp.

Cooking sequence:

1. Mushrooms should be thoroughly rinsed and peeled, cut into large pieces, pour one liter of water, salt a little and cook until they sink to the bottom. Then rinse and grind in a blender.
2. Rub the carrots on a coarse grater, finely chop the onion and fry in oil for 5 minutes.
3. Add chopped russula to the pan and simmer the same amount.
4. Then add chopped herbs, salt, dried garlic and spices, give another 2-3 minutes and pour in the vinegar.
5. Mix everything well, remove from heat and let it brew for a couple of minutes.
6. Put the ready-made caviar in sterilized jars and tighten the lid.

I am sure this twist will surprise you with the new taste of russula.