4-4.5 lb (2Kg) boiled and drained mushrooms
3 large onion
3 large carrot
2 cup vegetable oil
10 black peppercorns
3 bay leaf
Salt on your taste
1 tbsp 9% vinegar
Peel onions and carrots, and chop thinly.
Pre-heat a vegetable oil in a deep sauce-pan.
Stir-fry the onions and carrots in the sauce-pan for about 3 minutes, then add the ground mushrooms, peppercorns, bay leaves, and salt, and stir well.
Simmer all together for about 2 hours, stirring, to avoid a burning.
Then, add a vinegar, stir well, and put a “mushroom caviar” in cans.
Roll the can's lids tightly, put cans bottom up, and let to chill.
Keep cans in a dark cold place.