Required Ingredients:
mushrooms - 2 kg;
salt - 20 g;
citric acid - 8 g;
vegetable oil - 150 ml;
mustard - 2 tablespoons;
9% vinegar - 8 tablespoons
Preparation:
1. We clean the mushrooms from leaves and earth and rinse them under the tap.
2. We put it in a colander and wait for the excess liquid to drain.
3. Take 2 cups of water, add citric acid and place over medium heat.
4. Dip the mushrooms in boiling water and cook until tender. If they have decreased in volume and surfaced, then the process is complete.
5. Cool mushrooms and grind them with a meat grinder.
6. Mix dry mustard with vinegar and add to chopped mushrooms, along with vegetable oil.
7. Salt, pepper and mix thoroughly.
8. Prepare half-liter jars in advance by boiling them in a large saucepan.
9. Put the mixture in containers and put in the oven for sterilization for 40 minutes.
10. Banks twist, turn over and wrap with a warm blanket.
In winter, you can eat delicious sandwiches or use caviar as a filling for dumplings.
Advice!
For this recipe, you can take other mushrooms with dense pulp, such as boletus, boletus, boletus.
If you make mushroom preparations for the winter, then the whole year you can pamper your family with culinary masterpieces. For example, a potato casserole with minced meat and caviar from honey mushrooms prepared according to the recipe "Lick your fingers" has a divine taste.
Ingredients:
mushrooms - 2 kg;
carrots - 300 g;
onions - 300 g;
sunflower oil - 50 ml.
Preparation:
1. Soak the mushrooms for half an hour in cold water, periodically changing it, then boil.
2. Put the mushrooms in a colander and leave to stand for a while to get rid of excess liquid.
3. Peel and rub the carrots on a coarse grater. Remove the husk from the onion and cut into small cubes.
4. Fry vegetables in sunflower oil until golden brown. Whisk the cooled mushrooms in a blender.
7. Place the mushroom puree and vegetable mass in a cast-iron cauldron, salt, pepper and simmer for 40 minutes, stirring so as not to burn.
8. Transfer the hot mixture to clean cans and close with tin lids using a seaming key.
The cooled containers are transferred to the pantry for further storage.
Such a fragrant appetizer will diversify your everyday menu.
Ingredients:
honey mushrooms - 2 kg;
onions - 2 pieces;
garlic -5 cloves;
bay leaf - 2 pcs.;
vegetable oil - 300 ml;
salt - 2 tablespoons;
tomato sauce - 500 g;
black, ground pepper to taste.
Preparation:
1. Boil the washed mushrooms in salted water for 40 minutes.
2. Cool mushrooms and grind with a blender, transfer to a cauldron, pour 250 ml of ketchup and simmer for an hour and a half.
3. Peel the onion and grind it in a meat grinder.
4. Fry in sunflower oil until golden brown.
5. In the middle of the process, add the rest of the tomato sauce.
6. Combine the onion with mushrooms, squeeze out the garlic, sprinkle with pepper and place over medium heat for 15 minutes.
7. Put the still hot mixture into clean jars and roll them up.
You can diversify the taste of ready-made mushroom caviar by adding your favorite spices to it.
Caviar from honey agaric "You will lick your fingers" with the addition of ripe tomatoes, acquires a spicy and rich taste. Observing the points of the recipe, we get jars of delicacy, which will be perfectly preserved throughout the winter.
Ingredients:
honey mushrooms - 1 kg;
onions - 2 pcs.;
carrots - 1 pc.;
tomatoes - 400 g;
sunflower oil - 100 ml;
salt and pepper to taste.
Preparation:
1. Soak the mushrooms overnight, and then boil them in salted water.
2. Cool and mince.
3. Simmer the resulting mixture in a pan for 15 minutes.
4. Peel and chop the onion into thin slices.
5. Grate the carrots on a coarse grater, and cut the tomatoes into cubes, having previously freed them from the film.
6. Fry vegetables in vegetable oil until tender, then mix with the mushroom mixture, season with black pepper and salt.
7. Put the stew hot into the jars.
8. It is not necessary to sterilize the caviar, it will be perfectly preserved this way.
Advice! For spicy lovers, you can add a little red chili during the stewing process.
Mushroom caviar from honey agaric is an incredibly tasty dish, and if you wish, it can also be prepared for the winter. A huge variety of recipes will be a pleasant surprise for housewives. I have collected 17 proven recipes for making hearty mushroom caviar in a variety of variations especially for you. You can choose caviar from honey agarics for every day (to replace salad with it), find a suitable option for preservation in jars for the winter or storage in a refrigerator under a nylon lid for several weeks.
Mushroom caviar prepared for the winter from honey agarics with garlic is a guarantee of a tasty and satisfying winter. Be sure to try it, especially since it is very easy and simple to make such a blank.
Ingredients:
Preparation:
In this recipe, whole mushrooms are used for caviar, but it is allowed to use only mushroom legs. You will also need: onions, garlic, oil for frying, salt and vinegar for rolling. Before roasting the caviar, honey mushrooms are cleared of foliage and earth. Rinsed with running water or in a basin, but without soaking. There are many ways to prepare honey agarics for cooking.
By the way, watch the useful video "How to clean mushrooms is easy and simple":
After washing, honey mushrooms need to be boiled in salted water until half cooked, rinsed, laid on a sieve, passed through a meat grinder. Peel onions and garlic cloves, also scroll through a meat grinder, mix with chopped mushroom mass. Further, the mushroom minced meat with onions must first be stewed until the moisture evaporates, and then fry until tender with the addition of oil. If you add a little salt to the mushrooms during cooking (to taste), you will no longer need salt during the frying process. For aroma, caviar from honey agaric would be good to season with bay leaves. You can store mushroom caviar in rolled up jars of vinegar. They close it in sterile jars, add vinegar just before the closure itself.
Unusual, but very tasty - so say those who for the first time try caviar from honey agaric with tomatoes. And having cooked it once, you will definitely want to repeat it.
Ingredients:
Preparation:
There are many options for mushroom caviar with tomatoes, and I decided to offer you the most interesting of them. Honey mushrooms need to be washed, boiled until half cooked, cut into pieces, fry in vegetable oil along with onions, cut into rings - until golden brown. Then add the finely chopped tomatoes and simmer in a skillet covered for 30 minutes, stirring frequently and thoroughly. This should be done exclusively over low heat. Then add salt to taste and a little sugar, then put the caviar in sterile jars, pour vinegar into each and tighten with sterile lids.
Add carrots to make it tastier. Do not forget the golden rule: you need to take bright and juicy carrots for caviar and salads. It is best to opt for vegetables of the new harvest (the ideal variety for harvesting is Karotel).
Ingredients:
Preparation:
We will carefully sort the mushrooms, remove forest debris (twigs, leaves), and then wash well several times. Put in a saucepan, fill with water and add salt. At this stage, you can add very little salt, we will still have the opportunity to salt the dish to taste. Put the boiled mushrooms in a colander, rinse again and let the water drain. Fry carrots and onions in vegetable oil until golden brown, but do not overcook. We pass the mushrooms through a meat grinder. Thus, we got two components of caviar - boiled mushrooms and sautéed. Put it all in a frying pan and fry it over low heat in sunflower oil for about 30 minutes. As the oil evaporates, you can add more. At this stage, we taste the caviar, add salt and pepper to taste, as well as bay leaves. Add vinegar at the end. This is how we got mushroom caviar for the winter from honey agarics with onions and carrots. We put it hot in sterilized jars and roll it up with sterile lids.
Ingredients:
Preparation:
In general, the cooking process is similar to the previous recipe, only you do not need to add vinegar. After evaporation of the liquid from the mushroom caviar, you need to add the peeled chopped cloves of garlic to it, mix, stew for another 5 minutes, put it in sterile jars, put the container with the blank in a pan with hot water so that the water reaches only the shoulders of the jar, pasteurize for 15- 20 minutes, then roll up.
Caviar prepared using the previous recipe from honey agaric can be frozen. This is how it is done. We do not put the hot workpiece in jars, but leave it in the pan so that it cools well. Then we take clean food-grade plastic containers with lids, pour over them with additional boiling water, leave them closed for 15 minutes at room temperature, draining the water. After that, put the mushroom caviar in a plastic container, close it tightly and put it in the freezer. The frozen caviar from honey agaric is perfectly stored for several months in the freezer.
Ingredients:
Preparation:
Rinse and sort honey mushrooms, boil for 20 minutes in slightly salted water, then finely chop and fry together with chopped onions until golden brown. When the liquid from the mushrooms has almost evaporated, add herbs and salt to taste, put in a sterilized jar, close with a clean nylon lid, keep in the refrigerator, use as a snack (you can spread it on bread - very tasty). If you scoop up mushroom caviar with a clean spoon, it will perfectly retain its qualities for 10 days or even longer. This is a great way to prepare a delicious honey mushroom dish.
For those who are short on time. However, you still have to go through the process of boiling mushrooms.
Ingredients:
Preparation:
First you need to prepare mushrooms for cooking (sort out and rinse), and then boil in a saucepan with boiling water and a little salt. Cool by discarding in a colander. At this time, peel the onions from the husks, chop them thinly and fry in a pan until golden brown. Pass with mushrooms through a meat grinder. Simmer the resulting mass over low heat until the liquid evaporates.
A very interesting recipe that uses a lot of onions. Don't worry, you won't get any less tasty caviar from this, but on the contrary.
Ingredients:
Preparation:
The main idea of the recipe is to do without using a meat grinder, blender, food processor and other grinders. Mushrooms with onions are simply fried and evaporated properly, after which they are canned without sterilization with the addition of vinegar. Be sure to boil honey mushrooms in salted water before frying. At the same time, peppercorns and bay leaves can be added to the water. The liquid is decanted from the boiled mushrooms, then cut finely, like onions. After that, they are fried in vegetable oil, not forgetting to stir. Salt and spices are added to taste.
Not the whole process takes place in a multicooker, I warn you right away. You will still have to boil the mushrooms in a saucepan before making delicious caviar from them. But all the rest of the trouble will be taken over by a smart cartoon kitchen assistant.
Ingredients:
Preparation:
If you want to make caviar from honey agaric in a slow cooker, remember how you make vegetable frying in it for borscht, soups, stews. Namely: load peeled and grated carrots on a coarse grater into a bowl, as well as chopped peeled onions. Add vegetable oil, only necessarily refined. Stir, cook for half an hour in the "Fry" mode. The lid should be open, remember to stir the vegetables. In parallel, mushrooms should be cooked on the stove - pre-washed, sorted, without forest debris (twigs and insects). Salt a little water in a saucepan, cook mushrooms for half an hour. Then put it in a colander or sieve, let the water drain, and pass the mushrooms themselves through a meat grinder. When the fried onions and carrots have cooled, twist them too. Drain the oily liquid, which is inevitably formed in this case, to the mushrooms. Next, combine the twisted vegetables and mushrooms in a multicooker bowl, pour the remaining oil into them. Season with salt and ground pepper to taste. Stir to spread evenly. Turn on the multicooker again in the "Fry" mode for 20-30 minutes, and after turning off the device, add garlic and vinegar passed through a meat grinder to the caviar. Mix thoroughly again and place the caviar in sterilized jars. Preserve boldly, after this preparation and adding vinegar, the workpiece is perfectly stored as much as a regular winter salad. See also the video recipe for mushroom caviar in a slow cooker:
Celery root will add a real piquancy to this appetizer, and carrots and onions will add a touch of satiety to the usual caviar from honey agaric. Let's cook this yummy right now.
Ingredients:
Preparation:
The amount of ingredients is indicated in a small amount, because I do not roll this caviar, but use it as a "duty" dish. Before cooking, boil mushrooms in salted water (15-20 minutes), after washing them with running water. Flip in a colander to drain off excess water, while doing the vegetables yourself. Peel the carrots, onions and roots, grate everything on a coarse grater, except the onion - cut it into thin half rings, fry the vegetables in vegetable oil until soft, then add the mushrooms, fry everything together for 10 minutes, stirring, then salt to taste and pass through a meat grinder ... Evaporate the liquid in a heavy-bottomed skillet, stirring occasionally. Delicious mushroom caviar with celery and carrots is ready.
You can cook such a snack caviar not only with honey mushrooms, but also with other mushrooms. It will certainly turn out delicious - try it!
Ingredients:
Preparation:
Peel the onions, chop finely and lightly fry in a little vegetable oil. Add peeled grated carrots and a little more oil, mix, fry with the onion until a light golden color appears. Peel the zucchini, chop finely, add to the pan with the rest of the vegetables. Fry over low heat, stirring occasionally, and in the meantime rinse the mushrooms, sort out, boil for 15 minutes, squeeze out excess liquid and chop finely. When the zucchini is soft, add the chopped mushrooms and the remaining oil to the pan, simmer until tender, then grind with a blender, add pepper and salt to taste. You can boil ready-made caviar in a saucepan for 15-20 minutes and roll it into sterilized jars.
For quick cooking, this is a real godsend.
Ingredients:
Preparation:
As usual, you need to rinse the mushrooms and boil until half cooked. Then put in a colander, wait until the liquid drains, make a vegetable fry (grated carrots + finely chopped onions), grind the mushrooms with vegetables, then evaporate the liquid in a pan, stirring constantly. Salt the prepared mushroom caviar to taste, add finely chopped fresh herbs, mix and simmer for another 5-7 minutes. Cool, put in a sterile container with a lid, store in the refrigerator for no more than a week.
We do almost everything as in the previous recipe. However, instead of garlic, add grated roots to the vegetable fry. Parsley root and parsnip root (together or separately) are fine. Fry the peeled roots together with onions and carrots until golden brown. Pass the mushrooms and fragrant vegetable mixture through a meat grinder, add fresh dill and cilantro as herbs. This is delicious.
Ingredients:
Preparation:
Boil honey mushrooms in salted water with peppercorns. You can take not only allspice, but also white pepper, so that the taste of the finished snack is more piquant. After 25 minutes from the moment the water boils, discard the mushrooms in a colander, thus draining the excess liquid. Peel the onion, cut thinly and fry in half vegetable oil until the color changes to golden brown. Then add honey mushrooms, stir and fry for another 10-15 minutes, stirring occasionally. Salt all this to taste, cool a little and pass through a meat grinder. Heat in a saucepan for 15 minutes, stirring without fail. Then add chopped garlic, simmer for another 5 minutes, put in sterile jars, fill with boiling oil (leftovers) and seal with sterilized lids.
A very simple snack option and, in fact, an alternative to any store-bought spreads on a sandwich. The whole family will appreciate this kind of caviar.
Ingredients:
Preparation:
Wash honey mushrooms, boil in slightly salted water, put in a colander and wait until the liquid drains. Then fry the onions cut into rings in vegetable oil, add honey mushrooms, fry everything together until tender, then mince, salt to taste, add a small amount of ground pepper and mayonnaise.
Dear friends, please tell me, who of you doesn't like mushrooms? And even if there are such among us, then everyone likes to collect them, walking through the forest. We present to your attention - mushroom caviar !!!
Each time the taste turns out to be different, but invariably there is always one thing - in any of its performances it is desirable on every table, be it weekdays or holidays.
The advantage of cooking caviar is that there is so-called substandard mushrooms in them. These are broken, slightly overgrown specimens, and sometimes just legs that will no longer fit anywhere. But in such a snack, they will be just right. Everything will be twisted in a meat grinder, or finely chopped with a knife, and no one will figure it out where there are legs and broken caps.
The result is just a delicious dish that you can just enjoy, or you can prepare it for future use. Today we are with you and we will prepare such an appetizer in different versions, and everyone will be able to choose an option for themselves according to their taste.
This is a very simple option with a minimum of ingredients. In this way, you can harvest mushrooms by rolling them into jars. It will be very convenient then to open the jar and eat the contents, even with potatoes, even with pasta. Or just spread it on a piece of bread and drink tea with such a sandwich.
And also such an appetizer can be used as a filling for pies.
It is not necessary to turn the jars onto the lids!
When the contents have completely cooled, the jars should be removed in a cool place. A pantry or subfloor will do. It is advisable to store such a blank for no more than a year.
And of course, if you wish, you can eat such a snack immediately. To do this, of course, it does not need to be sterilized.
If you cook such caviar at least once, it will definitely remain in the treasury of your family recipes. The taste of such an appetizer is simply delicious, the color and aroma do not lag behind. And no matter how much you prepare it for future use, it is always eaten first.
I prepare such an appetizer for the winter, because in a jar you can collect all the most delicious and aromatic. And when combined into one whole, vegetables and mushrooms give such a combination that will be remembered for a long time.
One of the highlights of this method is that I add green tomatoes to the ingredients. They do not give a lot of juice and the acidity that is contained in ripe fruits, but they give an unusual, refined taste.
mushroom caviar - cooking
And so, our caviar is already cooked. We tasted it hot, spread it on a piece of bread. Delightful !!! What more can be said?! I specially make a double portion so that I can eat fresh and prepare it for future use. A double serving will make 6 1/2 liter jars and a bowl of snacks to feast on.
It is not recommended to open containers with any mushroom preservation within a month. If during this time the lid did not swell, then you did everything correctly and did not violate the technology. The content can be opened and enjoyed.
Well, today, of course, we are not left without a treat. Here she lies in a vase and beckons with her appetizing appearance and delicious aroma. It's time to cut the loaf and put the kettle on!
If desired, the same recipe can be applied to all other mushrooms. And in winter, cook with it even with fresh mushrooms.
This appetizer can be prepared with just one garlic or with tomatoes. It turns out tasty in any case. I propose to consider a more complex option, that is, with tomatoes. However, if you do not want to cook like this, then simply exclude them from the ingredients.
Tomatoes give the appetizer an additional taste, a slight sourness. And I like to cook it in this way.
Dear friends, prepare a delicious mushroom snack, eat it for health and prepare it for the winter. There is nothing difficult to prepare, but the product turns out to be very tasty and desirable on every table.
Among the many edible mushrooms, the cute honey agaric family is especially popular. The mushroom got its name because of its love to settle on forest stumps. By themselves, honey mushrooms are small - summer mushrooms grow up to 6 cm, autumn ones reach 15 cm in length. The cylindrical legs are thin - on average, the thickness is 0.5-1 cm. The semicircular cap (8-10 cm) is not large either.
Honey mushrooms attract gourmets with their whitish fleshy pulp, which has a tart taste and a pleasant mushroom smell. Representatives of forest flora are good fresh and preserved. Among winter preparations, caviar from honey agarics is popular.
Each housewife has her own recipes for a delicious snack, but the preparation of raw materials is identical in all cases. To begin with, the mushrooms are sorted, removing damaged, overripe and wormy ones. Next, perform the following actions:
When the mushrooms are ready, they are poured into a colander, separating from the liquid, and washed with running water. Honey mushrooms need to be chopped using a sharp stainless steel knife or a meat grinder (you can also use a blender). The subsequent actions depend solely on the requirements of the recipe.
Honey mushrooms themselves are a tasty product. If you fry them, stew them, add spices, you get an original piquant snack for a festive winter feast.
To prepare delicious caviar from honey agarics, for a start, chopped mushrooms are stewed in their own juice, adding for each kilogram of raw materials a glass of boiling water and tomato paste, 40 g of salt, 20 g of sugar, 3 cloves, bay leaves, allspice and black peppercorns.
After heating the mixture on fire for 10 minutes, it is packed in sterile jars. Containers of 0.5 liters with caviar are placed in a sterilizer (a saucepan filled with hot salted water) and steamed for 1.5 hours.
In this recipe, it is recommended to fry the mushrooms in a large amount of vegetable oil (with constant stirring). To prepare caviar, take fresh ripe tomatoes in a 1: 1 ratio to the mushroom harvest. They are separated from the skin and wiped, and then boiled down to 1/3 of the original volume.
Fried mushroom mass (1 kg) is spread in boiled tomatoes along with butter. Salt (20 g), sugar (50 g), vinegar (40 g), bay leaf (4 leaves) are added.
Having mixed well, the mixture is removed from the heat, packed in cans below the neck and sent for sterilization within 30 minutes.
The easiest way to prepare caviar was mastered by all the housewives. Boiled chopped mushrooms in an amount of 1 kg are seasoned with vegetable oil (5 tablespoons), pepper and salt to taste. Mustard powder (1 tbsp) is diluted with vinegar 9% (2.5-3 tbsp) and also added to the mushroom mass.
Pre-packaged jars are placed in a pot of warm water (40 degrees) and sterilized for 45 minutes. The rolled containers are set aside for air cooling (without turning over).
Many winter blanks can be prepared without tedious sterilization. But then the jars of caviar will have to be stored in the cellar or in the refrigerator. Some housewives manage to freeze mushroom caviar by packing it in containers. Below are recipes suitable for preservation without sterilization.
To cook caviar according to this recipe, you need to follow this algorithm (based on 1 kg of fresh mushrooms):
Having packaged hot caviar in warmed sterile jars, the lids are immediately rolled up. Storage in a cool place is determined after the containers are completely cool.
Garlic adds a pleasant spice to any dish. And in this recipe, he will be the most appropriate place. The amount of ingredients required for the preparation of caviar is indicated per 1.5 kg of boiled mushrooms. The sequence of actions in this case is as follows:
After extinguishing for 10 minutes, the mass is laid out in sterile jars and covered with plastic lids. After allowing to cool completely, they are transferred to the basement.
In mushrooms, caps are most valued, but legs are also good in mushrooms. Some housewives stew caviar from a whole mushroom, others divide the product into components and make the blanks separately from the hats and legs.
To prepare a savory dish, take 10 garlic cloves, 2 onions, 1 tbsp for 1.5 kg of boiled mushroom legs. Sahara.
Caraway seeds, cilantro, ground black pepper and salt are added to taste. The legs are fried with onions and garlic. After introducing the remaining ingredients, mix, cool and twist in a meat grinder.
The combination of mushroom legs with zucchini allows you to create an unusual dish that can satisfy the most sophisticated tastes. This caviar is prepared according to the following recipe:
After stewing for 15 minutes, the caviar is packed in jars. If sterilization is meant, then the workpiece is kept for a couple of 40 minutes.
According to this recipe, caviar can be prepared not only from the legs, but the addition of mayonnaise makes this particular part of the mushroom especially tender. To prepare the dish, you will need 1 kg of fresh legs:
For those who like it more spicy, it is suggested to try this recipe for making caviar. Having boiled a kilogram of legs from honey agarics, proceed to the following manipulations:
Having packaged the caviar hot, covered with nylon lids, allowed to cool naturally, then taken out into the cellar or placed in the refrigerator.
You can go on and on with the description of recipes for making mushroom caviar. Even if the hostess did not have the opportunity to make preparations from fresh mushrooms, this dish can be quickly set up to the table from pickled mushrooms. Dried and frozen mushrooms are also suitable. And what ingredients to add to the mixture, each housewife will proceed from her own preferences. Caviar, prepared according to any of the recipes, is served as an independent dish; it is also an excellent addition to meat, fish, and potatoes.
With the arrival of autumn, the mushroom season begins. Some amateurs are looking forward to this period. Everyone loves mushrooms. Mushroom picking is a pleasure, an opportunity to enjoy the fresh forest air, a good walk.
Nature has given mankind a large number of species and subspecies of mushrooms, but honey mushrooms stand out especially from the whole variety. These mushrooms are not only loved to pick. Having a beautiful appearance, they combine excellent taste and useful properties. Honey mushrooms are very popular among cooks.
The number of dishes that can be prepared from honey agaric cannot be counted. This is a very well-known and sought-after type of mushroom. Mushroom caviar is in great demand among fans of the mushroom menu.
Everyone likes caviar from honey agaric. It can be eaten by people on a diet during religious fasts. Lovers of tasty food will not refuse this dish either. In most cases, this snack is prepared in reserve. To prepare caviar from honey agarics for the winter, you can use the proposed cooking recipes.
This method is for those who prefer not to spend a lot of time at the stove, but are very fond of mushroom caviar.
Ingredients:
Cooking a dish according to a simple recipe does not require much knowledge and skills:
Honey mushroom caviar with carrots
Mushroom caviar from honey agarics with carrots is very tasty in the winter snowy season. A sandwich with such caviar will remind you of the warm sunny days of early autumn. This recipe is a surprise. Carrots added to mushrooms will perfectly emphasize the taste of mushrooms.
Ingredients:
Work order:
For those who love to cook, preparing mushroom caviar will seem like a pleasant pastime.
Ingredients:
Caviar from honey agarics with garlic for the winter is prepared as follows:
Lovers of delicious food say that it is just such a mushroom snack, prepared for the winter, one of the most delicious dishes from honey agarics. There is no doubt that it is.
Ingredients:
We do this:
In winter, the body always lacks vitamins. The recipe for making mushroom caviar with cabbage will completely solve this problem. Cabbage contains a huge amount of nutrients necessary for a person.
Ingredients:
Cooking method:
Anyone can use such wonderful in their simplicity methods of preparing caviar from honey agaric for the winter and subsequently enjoy wonderful healthy mushroom caviar.
