Mushroom "caviar"

5 kg mushrooms

800 ml water

225 g salt

parsley

dill

onions

On the Bank 0,5 l:

70 g vegetable oil

3 tsp. vinegar 6%

Mushrooms to prepare, rinse under running water, place in a saucepan, add water and salt and cook over medium heat for about half an hour, until the mushrooms will not settle, the brine should be transparent.

Skip the mushrooms through a meat grinder hot.

Onion cut into circles and fry until Golden in butter, mince, add the mushrooms to the onion, oil and vinegar, chopped fresh herbs.

Then the canning is done as follows: mushroom spawn stacks scalded banks, banks sterilized for 40 minutes and rolled.

The author of the recipe: ALLA RAILEAN

How to choose a meat grinder. We'll show you.