Mushrooms always held a specific place in Russian cuisine. From them cooked soups, with them did porridge and pies, salted them and dried for the future. Dried mushrooms possess especially brisk taste and aroma, literally the handful of dry cepes will impact pronounced relish to any soup. But there is still a fine dish which is called mushroom caviar which is prepared only from dry mushrooms. This snack was traditionally done by inhabitants of Middle Volga rich with the mushroom woods.
It is required to you
- Mushrooms dry – 100 g,
- Bulb average – 1 piece,
- Carrot average – 1 piece,
- Vegetable oil – 5-6 tablespoons,
- Salt
- pepper
Instruction
1. Touch mushrooms and wash out in cold water, put in a bowl and fill in with boiled water, there will be enough one and a half glasses that water only covered them. Mushrooms have to stand 3 hours.
2. Shift mushrooms in a pan together with that water in which they otmachivatsya, salt and when begin to boil, leave to cook on slow fire half an hour.
3. Cut onions very small, grate carrots on a small grater. Warm a frying pan, fry in it onions, constantly stirring slowly, till golden color. Add carrots and much more brown it together with onions. Don't forget to stir slowly that burned nothing. In 3 minutes switch off a frying pan and set aside it.
4. When mushrooms cook, get them from a pan and small chop or miss via the meat grinder. Add contents of a frying pan to mushroom forcemeat and a little bit pepper. Correct caviar on salt.
5. Cool caviar, lay out in small pans, strew with small cut greens and serve snack on a table.