Mushroom caviar

Rinse the forest mushrooms (1.5 kg) under cold water.

Boil the mushrooms in salted water for 20–30 minutes after boiling.

Cool the mushrooms and grind them through a meat grinder or in a blender until smooth.

Peeled the onion (150 g) and finely chop it. Cut the zucchini (300 g) into small cubes or grate it on a coarse grater. Mince the garlic (50 g).

Heat olive oil or avocado oil (200 g) in a heavy-bottomed pot. Add the onion and sauté over medium heat for 5–7 minutes until soft and lightly golden.

For a milder taste, part of the olive oil can be replaced with butter.

Add the zucchini, stir, and simmer for 5 minutes until reduced in volume.

Add the mushroom mixture, mix well. Add salt to taste and black peppercorns (5 pcs). Cover with a lid and simmer on low heat for 45–60 minutes, stirring every 10–15 minutes.

5 minutes before readiness, add the garlic and pour in 9% vinegar (1 tbsp). Stir and finish cooking.