In lean years, when valuable mushrooms come acrossrarely, lovers of "quiet hunting" begin to pay attention to those that were previously considered junk. During the times of mushroom abundance, for example, podtopolnikami (they are frosts, ryadoviki or sandpipers) were neglected. Say, and the taste they bitter, and the smell is not the same, and cook a long time, and often collect hard - especially young specimens. However, as soon as other fungi have not grown, many have become interested in caviar from the bottlenecks. For the winter to stock up it does not hurt, and now you can be pampered yourself. Those who previously ignored this mushroom, will have to quickly learn how to properly process it.
Before the caviar is prepared frompodtopolnikov, mushrooms require painstaking processing. Young enough to thoroughly rinse, but the old must be cleaned. And it's better to do it right after they are collected - time will be wasted less. From old specimens, the plates are peeled off, and sometimes the head is scraped, if its surface is hard. Cleaned podtopolniki fold in cold water, which should stay for three days. At the same time, you need to change the fluid at least once a day, and if the sandpipers are mostly old, then twice and thrice. Then the water merges, and the frosts are added to fresh, slightly salted. Most often, the mushroom caviar from the bottles is made on the basis of boiled mushrooms. And the process of cooking lasts long enough - 45 minutes for an eight-liter bucket of prey. However, there are alternative ways, we will discuss them below.
Итак, подготовка проведена, а икра из podtopolnikov intended for consumption in the near future. In this case, you do not need to sterilize the cans, and you can do without vinegar. Boiled mushrooms are poured into a colander. When water drains, they are passed through a meat grinder or blender. Some people prefer to cut them finely so that they are pieces. Two large bulbs stand out on half a kilogram of podtopolniki (not yet cooked). They are cut, fried and added to mushroom puree. There are also introduced two tablespoons of lean oil, five pressed garlic lobules, pepper and salt - and that's it! Keep in the cold of caviar from the bottoms can be five days. If desired, you can savor the dish with sour cream, but already when served on the table. If you add it in advance, the shelf life will be significantly reduced.
The process is more complicated if the caviar is prepared frompodtopolnikov for the winter. For her, three bulbs and one carrot are crushed; of them are roasted. Then it is scraped in a blender along with cooked mushrooms. When cooking into water, in addition to salt, carnation and pepper-peas are laid. A tablespoon of weak vinegar (3%) is poured into the mass, and everything is mixed. The calculation of the components is made on a half-kilo of fresh podtopolnikov. At the bottom of the sterile jars are put scalded twigs of parsley and dill alternately with plates of garlic. The hot mushroom caviar is poured over from the podtopolniki, which is covered with horseradish leaves. Banks are hermetically sealed - and into the cellar. In the cool, the caviar will not go bad for a year.
The described method is not the only onecaviar is prepared from podtopolnikov. Recipe can be varied with additional components. True, the complexity of cooking while increasing, as well as the amount of effort and time spent. Grinded cooked mushrooms in the amount of a kilogram are fried. Separated from them, chopped onions are added, on another one a brown carrot blushes, and on the third - a tomato cut into small cubes. To him, as soon as it turns brown, you need to add pressed garlic (3 slices) and fry them for a few more minutes. Then all the prepared ingredients are combined in one saucepan, salted, peppered and stewed for about a third of an hour. According to sterile cans, this caviar from the podtopolniki for the winter expands already cooled, pasteurized a quarter of an hour (if the banks are half-liter) and is sealed. The morocco, of course, abound, but the taste is worth it!
All the same, they must first be boiled,otherwise you risk getting a bitter taste. And the procurement will be less. The recipe is interesting with a small amount of ingredients and easy processing. Cooked ryadoviki finely chopped (but do not flourish) and loaded into a thick-walled saucepan. The ideal option would be a camp Kazan. For its lack, a cast iron gusatnitsa is quite suitable. At the most extreme - a cast iron frying pan, but you will have to prepare in several receptions. In the pan, mushrooms are roasted with a substantial amount of chopped (not crushed) garlic. In hot form, caviar from the bottles for the winter is packed on cans and poured over with red-hot oil, in which it was roasted. It remains to roll up and remove, in the additional pasteurization the product does not need.
To enrich its taste for two kilos already brewedpodtopolnikov recommended to take a third kilogram of onions and carrots. Mushrooms are ground in a meat grinder, the onion is finely crumbled, the carrot is roughly rubbed and fried separately from other components. All the ingredients are folded into a saucepan, flavored with lavrushka (three leaves), peppercorns (10 pieces), a teaspoon of ground red pepper and salt. Plus a glass of sunflower oil. All together stew - long, two hours. At the end, before pouring, a spoon of vinegar is added, the dish is packed in cans, rolled and left to cool under a blanket. Remarkably, such caviar from podtopolnikov with carrots and onions is not only an excellent snack, but can also be a delicious filling for pies.
