Mushroom and Vegetable Caviar is a delightful, savory spread that brings together the earthy flavors of mushrooms with the sweetness of vegetables. Perfect as a spread on toast or a flavorful filling for pastries, this recipe is an excellent way to preserve the goodness of nature’s bounty. Not only is it delicious, but it’s also packed with nutrients, making it a healthy addition to any meal. Dive into this comforting dish that’s sure to impress your family and friends!
Ingredients
- 2 kg mushrooms (about 4.4 lbs)
- 1 kg carrots (about 2.2 lbs)
- 1 kg onions (about 2.2 lbs)
- 1 kg tomatoes (about 2.2 lbs)
- 1 toothed garlic (1 clove)
- 3 tablespoons vegetable oil (about 45 ml)
- Salt to taste
- Ground black pepper to taste
Directions
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: Approximately 10-12 jars
Nutrition Info: Rich in vitamins and minerals, low in calories, high in fiber.
Step 1: Prepare the ingredients. Wash the vegetables thoroughly, peel the carrots, onions, and garlic, and remove the stalks from the tomatoes. Sterilize the jars and lids in advance.
Step 2: Wash and clean the mushrooms. Place them in a large saucepan, cover with cold water, add salt, and bring to a boil. Skim off the foam and cook for about 30-40 minutes over low heat.
Step 3: Grate the carrots on a coarse grater. Finely chop the onion, dice the tomatoes, and press the garlic or chop it with a knife.
Step 4: Heat some vegetable oil in a frying pan and fry the carrots until half-cooked, stirring, for about 10 minutes over moderate heat. Add finely chopped onions.
Step 5: When the onion is slightly browned, add chopped tomatoes and crushed garlic to the vegetables. Season with salt and pepper to taste. Cook for about 7 more minutes, stirring frequently. Remove the finished vegetable mixture from the pan and transfer it to another dish.
Step 6: Remove the mushrooms from the broth and place them in a colander to drain the liquid. Heat the remaining oil in a frying pan and fry the mushrooms for about 5-7 minutes, stirring constantly.
Step 7: Remove the mushrooms from the heat. Grind the mushrooms using a meat grinder or an immersion blender. Grind the fried vegetables in the same way until everything is well combined.
Step 8: Mix the mushroom and vegetable mixture in a deep bowl. Place the still hot caviar in the prepared sterilized jars, roll up the lids, turn them over, and wrap them until completely cool. The caviar is ready to eat or can be used for long-term storage.
How to serve
Mushroom and Vegetable Caviar can be served in a variety of ways. Spread it on toasted bread or crackers for a quick snack or appetizer. It can also be used as a flavorful filling for pastries, pancakes, or crepes. Additionally, serve it alongside cheeses or cold cuts for an elegant charcuterie board. Store any leftover caviar in the refrigerator, where it can last for several weeks.
FAQs
1. How long can I store Mushroom and Vegetable Caviar?
When properly sterilized and sealed, the caviar can be stored for several months in a cool, dark place. Once opened, keep it refrigerated and consume it within a few weeks.
2. Can I customize the ingredients?
Absolutely! Feel free to add other vegetables like bell peppers or zucchini for added flavor and nutrition. You can also incorporate herbs and spices to suit your taste.
3. Is this recipe suitable for vegans?
Yes, Mushroom and Vegetable Caviar is completely plant-based, making it suitable for vegans and vegetarians alike. Enjoy this healthy and delicious option in your diet!