Mushroom caviar
A source of protein and fiber, this dish is rich in antioxidants and healthy fats from olive oil. Its rich flavor of mushrooms and garlic makes it ideal for appetizers and vegetarian dishes.
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.
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