Name: Mushroom caviar from mushrooms with eggplant
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Yield: 0
Ingredients: Mushrooms - 350 gram; Water - 1.5 L; Parsley (greens) - 2 twig; Bay leaf - 1 PC.; Salt - 1 PC.; Mushrooms - 1 PC.; Eggplant - 1 PC.; Carrot - 1 PC.; Bulb onions - 1 PC.; Garlic - 3 clove; Butter - 20 gram; Olive oil - 2 tbsp; Salt - 2 tbsp; Black pepper - 2 tbsp; Butter - 20 gram

Mushroom caviar from mushrooms with eggplant

Recipe information

Cooking:

1 hour 30 min.

Servings per container:

Source:

More details

Ingredients for - Mushroom caviar from mushrooms with eggplant

For the mushroom broth

1. Mushrooms 350 gram

2. Water 1.5 L

3. Parsley (greens) 2 twig

4. Bay leaf 1 PC.

5. Salt 1 PC.

For caviar

1. Mushrooms 1 PC.

2. Eggplant 1 PC.

3. Carrot 1 PC.

4. Bulb onions 1 PC.

5. Garlic 3 clove

6. Butter 20 gram

7. Olive oil 2 tbsp

8. Salt 2 tbsp

9. Black pepper 2 tbsp

Additionally

1. Butter 20 gram

How to cook deliciously - Mushroom caviar from mushrooms with eggplant

1. Stage

You need to boil the mushrooms. I use frozen beech mushrooms. I thawed them, rinsed, poured water on them and boiled them for 30 minutes. About 15 minutes before the end of cooking, I put two sprigs of parsley, salted them and in the end about 5 minutes I put a bay leaf. The result was a spicy mushroom broth.

2. Stage

Prepare the vegetables for the caviar. I chop the vegetables, except for the garlic, with the chopper attachment in a food processor. First the onion, then the carrot and eggplant. I chop everything individually. This is very quick. It takes literally 15 seconds for each vegetable.

1. Stage. Mushroom caviar from mushrooms with eggplant: Prepare the vegetables for the caviar. I chop the vegetables, except for the garlic, with the chopper attachment in a food processor. First the onion, then the carrot and eggplant. I chop everything individually. This is very quick. It takes literally 15 seconds for each vegetable.

3. Stage

I took a saucepan, poured olive oil and added a piece of butter. I heated and melted the butter, and put in the garlic cloves, crushed with the flat side of a knife. After a minute, I put in the onions, gilded them and added the carrots. I didn't fry the vegetables, I simmered them. Minutes after carrots, put eggplants. I stewed until the vegetables were cooked for about 15 minutes. If you are making caviar for Lent, don't butter it, substitute it for the one you cook the vegetables in. With butter - such a festive version and the caviar is richer and to me that it tastes better.

1. Stage. Mushroom caviar from mushrooms with eggplant: I took a saucepan, poured olive oil and added a piece of butter. I heated and melted the butter, and put in the garlic cloves, crushed with the flat side of a knife. After a minute, I put in the onions, gilded them and added the carrots. I didn't fry the vegetables, I simmered them. Minutes after carrots, put eggplants. I stewed until the vegetables were cooked for about 15 minutes. If you are making caviar for Lent, don't butter it, substitute it for the one you cook the vegetables in. With butter - such a festive version and the caviar is richer and to me that it tastes better.

4. Stage

Now add the mushrooms. With a slotted skimmer I remove the mushrooms from the broth, letting the liquid drain completely. They are cooked, so there is no need to simmer them for a long time. I also fished out the parsley cooked in the broth and put it in the saucepan with the vegetables and mushrooms. Cook until all the liquid evaporates. Salted to taste and a little peppered. I took off the fire and let it cool.

1. Stage. Mushroom caviar from mushrooms with eggplant: Now add the mushrooms. With a slotted skimmer I remove the mushrooms from the broth, letting the liquid drain completely. They are cooked, so there is no need to simmer them for a long time. I also fished out the parsley cooked in the broth and put it in the saucepan with the vegetables and mushrooms. Cook until all the liquid evaporates. Salted to taste and a little peppered. I took off the fire and let it cool.

5. Stage

I put the contents of the saucepan into the bowl of the food processor, knives in the lower position. Crushed the caviar until a smooth homogeneous mass. You can smash to taste, and this, so that there are small pieces of ingredients left in the caviar. From the amount of ingredients I took, I got a 300 ml jar and a 250 ml jar. I leave the 300 ml jar for later and fill the top with melted butter. I put it in the refrigerator. The butter hardens on top, forming a cork, the jar will stay in the fridge for 3 days. You don't have to keep it in the fridge for long!