Mushroom caviar with bell pepper. How to cook mushroom caviar at home

Every Slavic family knows about such a delicious dish as mushroom caviar. Caviar from porcini mushroom caps is highly valued.

From butter, boletus and boletus, wonderful caviar is also obtained.

Caviar from mushrooms will be an addition to meat on a fire, which is cooked in the fresh air - in nature. It can be served on a piece of white bread as a sandwich appetizer. It will become an alternative to expensive salmon caviar.

To enjoy your favorite mushroom caviar at any time of the year, housewives roll this delicious delicacy in jars.

Mushroom caviar from boiled mushrooms

Boiled mushroom caviar is the most delicious option. Mushrooms are tender and tasty. Aromatic smell helps to achieve spices and herbs.

Cooking time - 1 hour 40 minutes.

Ingredients:

• white mushrooms - 1 kg;
• onion - 120 gr;
• olive oil - 3 tablespoons;
• lemon juice - 1 tablespoon;
• salt, spices, herbs - to taste.

Cooking:

1. Clean the white mushrooms. Boil them for about 1 hour in a container with plenty of water.
2. Chop the onion and fry in a pan oiled with olive oil. Scroll onions and mushrooms in a meat grinder. Add lemon juice, salt and spices. Mix everything thoroughly. If necessary, you can dry the caviar in the oven.
3. Arrange the finished mushroom caviar in jars, roll up and put in the cold.

Mushroom caviar from dry mushrooms

For cooking, you can use dry mushrooms. It is better if it is porcini mushrooms. Even when dried, they contain enough pulp in which useful substances and vitamins are hidden.

Cooking time - 2 hours.

Ingredients:

• dried porcini mushrooms - 150 gr;
• onions - 130 gr;
• carrots - 120 gr;
• butter - 70 gr;
• vegetable oil - 1 tbsp. l;
• garlic - 3 cloves;
• sugar - 1 teaspoon;
• vinegar - 1 tbsp. l;
• salt, black pepper.

Cooking:

1. Put dry mushrooms in a pan with cool water. Let stand 1.5 hours. Change the water from time to time to get rid of mucus.
2. Peel the onion and garlic. Chop them up. Grate carrots with a grater.
3. Drain the water from the mushroom pot and pour clean water. Let it boil for 30 minutes, and then put it in a colander.
4. Pour vegetable oil into a heated frying pan and fry the chopped vegetables. After 10-12 minutes, add the mushrooms. Fry until golden brown.
5. Ready mushrooms scroll through a meat grinder. Add black pepper, sugar, salt and lemon juice. Mix everything.
6. Remove the butter from the refrigerator and soften at room temperature. Mix oil and mushrooms.
7. Such caviar can be served in snack bowls. In addition, caviar can serve as a delicious filling for pancakes.

Mushroom caviar from mushrooms with tomatoes

Ingredients:

• mushrooms - 1 kg;
• tomato - 5 pcs;
• onion - 4 pcs;
• sunflower oil - 250 ml;
• salt and pepper - to taste.

Cooking:

1. Peel the mushrooms, cut and place in a pot of water. Cook mushrooms in boiling water for 8-10 minutes. Don't forget to skim off the foam.
2. Rinse the mushrooms under cold water after cooking.
3. Chop tomatoes and onion.
4. Scroll vegetables and mushrooms through a meat grinder. Add vegetable oil, salt and pepper. Mix well. Place the resulting mixture in a saucepan.
5. Stew caviar over low heat for 40 minutes. Make sure the vegetables don't burn.
6. Roll the finished caviar from mushrooms and tomatoes into jars and store in a cold place.

Mushroom caviar with beans in tomato

Some people in vain underestimate the benefits of beans. And in vain, because the beans contain a complete set of macronutrients and an immense amount of nutrients. In combination with mushrooms, beans become an alternative to meat and help vegetarians maintain the required amount of protein in their daily menu.

Cooking time - 1.5 hours.

Ingredients:

• boletus - 1 kg;
• onion - 200 gr;
• beans (beans) - 250 gr;
• tomato paste - 200 gr;
• corn oil - 3 tablespoons;
• garlic - 3 cloves;
• cumin - 2 pinches;
• salt, pepper - to taste.

Cooking:

1. Soak beans in cold water and then boil. Make sure the beans don't dissolve.
2. Peel the boletus, finely chop and soak in cool salted water for 35 minutes. Then cook the mushrooms over medium heat for 25 minutes.
3. Heat up a frying pan and pour in the corn oil. Slightly fry the chopped onion with 100 grams of tomato paste.
4. When there is some water left in the mushroom pot, add the fried onion, remaining tomato paste, beans, finely chopped garlic, cumin, salt, and pepper. Simmer over low heat for 15 minutes.
5. Serve mushroom caviar with beans in tomato sauce with vegetable side dishes. Bon appetit!

Mushroom caviar with bell pepper

Any mushrooms are combined with bell peppers. We recommend using red bell pepper. It contains the highest amount of antioxidants. In addition, pieces of red bell pepper will add piquancy to mushroom caviar and enhance the noble taste.

Cooking time - 1 hour 20 minutes.

Ingredients:

• milk mushrooms - 1 kg;
• bell pepper - 500 gr;
• carrots - 150 gr;
• tomatoes - 150 gr;
• onions - 300 gr;
• garlic - 3 cloves;
• dill - 1 bunch;
• vegetable oil - 4 tablespoons;
• salt, pepper, seasonings - to taste.

Cooking:

1. Peel the mushrooms, finely chop and boil in plenty of water until soft.
2. Pour boiling water over the tomatoes, chop in a blender and add to the mushrooms.
3. Cut the caps off the bell peppers and remove the seeds, then finely dice the flesh. Chop carrots and onions.
4. Lightly fry the vegetables with two tablespoons of vegetable oil.
5. When the mushrooms are cooked, add the fried vegetables, 2 tablespoons of vegetable oil, chopped dill and garlic, salt, pepper and your favorite seasonings.
6. Boil caviar for 20 minutes.
7. Serve caviar with oven-baked meat. In addition, a glass of dry red wine is perfect.

Bon appetit!

The hunting season is in full swing. Everyone is trying to collect more forest beauties to fry them with potatoes and onions, to cook delicious fragrant soup. But mushrooms, as you know, cannot be kept in the refrigerator for a long time, and of course we also try to stock up on them for the winter. Therefore, we freeze them, dry them, make preparations, salt them.

But there is another delicious way to prepare for the winter - this is caviar. It turns out it is tasty, appetizing and healthy. When there is such yummy in stock in the pantry, consider that you always have the opportunity to quickly prepare lunch or dinner.

From it you can easily cook the same soup, fry potatoes with it. Or you can just boil pasta, or cook porridge and add it as a delicious seasoning. And no meat is needed, everything turns out so tasty. Or add it as an additive when you stew meat or chicken.

But what can I say, just opening such a jar with a blank, and spreading it on bread - and that's enough! Or put it on the table as an appetizer - yes, it will be the No. 1 appetizer on any holiday table!

Moreover, it can be cooked in different ways. You can add only one onion, or you can also add carrots. You can add other vegetables as you wish.

Today I will share with you recipes on how to prepare such blanks for the winter. When I have mushrooms, I always do it. Because they are some special creations of nature. It is impossible to get enough of them, they are desirable on any table, they are loved to collect, and cook, and eat. And I think you love them too. So let's cook together a delicious fragrant preparation.

We will go first with the simplest recipe, where only mushrooms and onions are used. Such a blank can be prepared just to eat, or you can prepare it for the winter.

From this amount of ingredients, you will get two half-liter jars. And there will be some left to try.

We will need:

• onion - 500 gr
• oil - 150 ml
• vinegar 9% - 2 teaspoons
• bay leaf - 2 pcs

We are often asked what varieties are best to cook from? I always answer that of any. Very tasty, it is obtained from honey mushrooms, butter, chanterelles, white. Today I am cooking from boletus.

We always go in the fall for them. They are easy and quick to collect, as they grow in families. In one place you can collect up to 35 pieces, not always of course, but they are quite common in 5-7 pieces. They are strong, with good thick legs and a small closed cap. And such instances are just what you need.

That is, strong, dense samples are needed for caviar. Often only the legs are taken. It is especially good to use them when the hats can be marinated separately.

Cooking:

1. Sort out the boletus, remove forest rubbish from them and clean the legs from dark plaque. You can do this with a knife in the same way as we scrape off the skin from a young carrot.

I do not wash them, as they have some features. If they are washed, then their spongy structure will absorb water, and for our dish it is useless so that it does not turn out watery. It is best to dry them thoroughly. And as a result of boiling, the remaining forest rubbish will emerge.

If you cook caviar from oil, then they need to clean not only the leg, but also the hat. The brown oily skin should be removed from above, and all the films from below.

Butterflies can be washed and cut off too long rough legs from them.

2. Sometimes even in small boletus there are small worms. Of course, such specimens can be thrown away, or these worms can be lured out. To do this, you need to collect slightly warm water in a saucepan and throw a handful of salt into it. Place coarsely chopped caps and legs there. After 30 minutes, all the worms will come out and drown. But this applies to those mushrooms where there are very few of them. If they are already all eaten away, then part with this one without any regret while still in the forest.

After the boletus have lain in salt water, they must be caught with a slotted spoon, and then boiled as usual. Not a single worm will remain in them.

3. When the mushrooms have been sorted out, cleaned and washed, they must be boiled. To do this, put them in a large saucepan, fill with water and put on fire. Water should be lightly salted. I usually add a full tablespoon of coarse salt to a 5-liter pot of water.

4. We are waiting for the water to begin to boil. Then foam will start to form. It must be carefully removed. At first, the foam will be white, and there will be a lot of it. If not followed, she will run away and stain the whole stove. So don't miss this moment. Remove foam constantly.

When the water begins to boil, the fire can be slightly reduced so that the water does not boil much. It should just be a moderate boil. Continue skimming off the foam throughout the boiling process. Over time, it will begin to darken, as well as water.

Some pieces will begin to change color, don't let that scare you.

5. Boil for only 30 minutes. Then we drain the water and throw the mass into a colander. We give the opportunity to drain completely all the water. You can help this by gently tossing them with a spoon or shaking them lightly in a colander.

If there are a lot of mushrooms, then it is better to throw them in a colander in batches. This makes the water drain faster and easier.

6. Then we scroll them through a meat grinder using a large grate. The volume of 1 kg is given already in boiled form. Keep in mind that they boil almost twice.

7. Onion can also be scrolled through a meat grinder, but it is better to cut it into small cubes with a knife. So the texture will be denser.

Thick-walled utensils for cooking should be used. According to this recipe, the volume is small and therefore it is possible to cook in a pan with high sides and thick walls.

8. Fry the onion in oil until slightly golden. If you want the onion to not be felt at all, add a little water and simmer it until the water has completely evaporated and the onion is transparent. It will take quite a bit of time.

If you like the onion to be slightly felt, then you do not need to add water. As soon as the onion has turned golden, add the mushrooms passed through the meat grinder.

9. Simmer with the lid closed all together for 40 minutes. It's stewing, not frying. Stir frequently throughout the preparation.

Then add pepper to taste and vinegar. I add two teaspoons. Vinegar will give the dish a slight sourness. If someone wants, then you can add another teaspoon of vinegar. The caviar will be a little more sour, here it is already a matter of taste. Add more bay leaf for flavor.

You also need to try the salt, if it is not enough, then also salt to your liking.

10. Simmer with the lid closed for another 10 minutes. Then remove the bay leaf.

11. We lay out the contents in sterilized clean jars. How to sterilize them, I told in detail. Cover with clean and sterilized lids.

12. Pour warm water into a large saucepan, put gauze or cloth on the bottom and put the jars to be sterilized. Half liter jars need to be sterilized for 30 minutes, 0.650 and 0.750 liter jars - 45 minutes, liter jars - 1 hour.

There are recipes on the Internet where sterilization is not required. To be honest, I prefer to sterilize absolutely all blanks with their content. I do not risk storing them without sterilization.

13. Remove the sterilized jars one by one using special tongs and tighten the lids using a seaming machine. Then turn the jars upside down and put them under a blanket until they cool completely.

14. Such a blank is stored well. It is advisable to store it in a dark and cool place.

And of course, you can eat such caviar just like that, spreading it on bread.

Mushroom caviar with carrots and onions, twisted through a meat grinder

Such a blank is prepared in almost the same way as the first. Additionally, only carrots are added. The finished product is more colorful. And the sweet taste of carrots gives its new and positive note of taste.

We will need (for two half-liter jars):

• mushrooms - 1 kg (boiled weight)
• onion - 300 gr
• carrots - 300 gr
• vegetable oil - 150 ml
• vinegar 9% - 2 teaspoons
• salt, ground black pepper - to taste
• bay leaf - 2 pcs

Since the recipe is almost the same as in the first version, I will not describe it so carefully so as not to be repeated. Therefore, if you decide to cook caviar with carrots, then read the first recipe too.

Cooking:

1. Peel the mushrooms and boil in lightly salted water for 30 minutes. Time is recorded from the moment the water boils. Do not forget to constantly remove the foam. Then drain the water and put them in a colander.

2. Peel and twist the carrots through a meat grinder. The grid for this use is not very large.

3. Boletus mushrooms, or the variety that you have, is better to twist through a meat grinder through a larger grate.

4. Peel and cut the onion into very small cubes.

5. Heat the oil in a thick-walled dish and fry the onion in it until slightly golden.

6. Add carrots and fry them together with onions for 10 minutes.

7. Then add chopped mushrooms, mix and salt to taste.

8. Simmer everything together under a closed lid for 50 minutes. Reduce the fire so that the contents are stewed, and not fried. During the whole process, stir the contents often so that it does not burn.

If you feel that there is not enough oil, you can add another 1-2 tbsp. spoons. Here, too, a matter of taste, someone likes fatter, someone more lean.

9. Then add pepper to taste, bay leaf and vinegar. Mix everything. Try. If it's low on salt, add more salt. If there is not enough acidity, then add another teaspoon of vinegar.

The proportions of salt, pepper and vinegar are average. Everyone's taste preferences are different. Therefore, salt and pepper is better to taste, the main thing is not to overdo it.

10. Simmer for another 10 minutes. Then take out the bay leaf and discard it. If you leave it, then it will give an unnecessary bitterness.

11. Arrange the workpiece in sterilized jars, close with sterilized lids.

12. Put the jars in the sterilization pan and sterilize for the set time. How and how much to do this, also see recipe number 1.

13. Turn over the finished jars and put them under a blanket or a warm blanket until they cool completely.

14. Store in a dark and cool place.

Mushroom caviar with carrots and onions in a slow cooker

Caviar can also be cooked in a slow cooker. Basically, like any other. For a change, I bring to your attention a video recipe.

The blank, which we do not sterilize, can be stored in the refrigerator for 2-3 weeks. And if you want to keep it longer, then it will be necessary to sterilize the jars with the finished product.

How to cook caviar with mushrooms and vegetables

I really love this recipe. And if according to the first and second recipe I prepare blanks just to eat, then it is according to this recipe that I prepare it for the winter.

It turns out it is very tender, appetizing and fragrant, with a very interesting and rich taste. When we also made one of the options with many vegetables. Also here, we will use different, seasonal vegetables. And the highlight will be the fact that we will take green tomatoes.

Probably everyone who grows tomatoes on their own is faced with the problem of where to put autumn green tomatoes? So this is where they come in very handy.

Since the recipe has similar cooking points with the first recipe, if you cook according to this, then read the first option too.

We will need (for 6 half-liter jars):

• mushrooms - 1.5 kg (boiled)
• onion - 0.5 kg
• carrots - 0.5 kg
• bell pepper - 0.5 kg
• green tomatoes - 0.5 kg
• vegetable oil - 200 ml
• salt - 1 tbsp. spoon
• ground black pepper - to taste
• vinegar 9% - 1.5 tbsp. spoons
• bay leaf - 2 pcs

Preparation:

1. Sort out boletus or any other variety, clean, wash as necessary. Cut into large pieces and boil in salted water for 30 minutes. During boiling and the entire boiling process, constantly remove the foam.

2. Then put them in a colander so that all the water is glassed.

3. Peel the carrots and twist them through a meat grinder through the middle grate. We twist all other ingredients through a large meat grinder grate.

4. Peel the bell pepper from seeds and stalk, cut into long feathers and twist through a meat grinder. We took red pepper, so that the caviar acquires a bright color, but in principle, you can take green pepper.

5. Green tomatoes also cut and twist through a meat grinder. Since our peppers are red, green tomatoes will just give the desired green paint in the overall color palette.

6. We twist the mushrooms last. They have a slippery structure, and will collect all the leftover vegetables from the meat grinder. And then the meat grinder will be easier to wash.

7. It is better to cut the onion into small cubes, if it is twisted, it will be very watery, and the finished product may turn out to be watery.

8. Also prepare a large dish in which you will cook. I cook twice the volume, that is, I use 3 kg of boiled boletus, and naturally I also take twice as much of all other vegetables.

Therefore, I will cook in a large cauldron. Nothing will burn in it, and everything will be stewed evenly.

You will also prepare thick-walled dishes of the required volume for cooking.

Cooking:

1. Pour oil into the cauldron and heat it slightly.

2. Put the onion and fry it over high or medium heat until golden brown. At the same time, it should be mixed more often and make sure that it does not turn brown.

3. As soon as the onion acquires the desired consistency and color, add carrots. Fry everything together for 10 minutes.

4. Then add all the other ingredients. Bell peppers first, then tomatoes. And finally, mushrooms.

5. Salt and mix everything. Close the lid. Wait for the contents to boil. Simmer over low heat with frequent stirring for 1 hour. Take care not to burn.

6. Add vinegar, ground black pepper and bay leaf. Stir, let simmer for 10 minutes. Try. If something is missing, add it. You can add both salt and pepper. and vinegar to your liking. The recipe gives average values, where everything is in moderation.

If nothing has been added, then remove the bay leaf and spread the contents into pre-sterilized jars to the very top. Be sure to seal each layer so that no air bubbles remain in the jar. Help yourself with a spoon and a knife.

7. Put the jars to be sterilized in a large pot of water, on the bottom of which put a cloth or gauze.

Sterilize liter jars - 30 minutes, 0.650, 0.750 liter jars - 45 minutes, liter jars - 1 hour.

8. Turn over the finished jars and put them under the blanket until they cool completely. Then store in a dark and cool place.

9. Leave a little in order to feast immediately and not wait for winter.

I write all the time in all recipes for preparations, when it comes to canning, I will write today.

If the jar is leaking, then you screwed the lid badly. If you notice this the next day, then open such a jar, fry the contents in a pan and eat. If you find out after a few days, then throw out such preservation without regret. Eating it is dangerous!

If the lid is swollen on the jars, or it “exploded”, then immediately throw out the contents without regret. Under no circumstances should this be eaten. Be sure to follow all the rules of sterilization, and all stages of preparation! Do not neglect any points! This is a guarantee of tasty and safe preparations for the winter!

Today I shared with you the most basic recipes for cooking mushroom caviar. I think that everyone will find a recipe to their liking. I want to say that all the recipes have been tested over the years. It turns out delicious and nutritious. It keeps well and without any problems.

So cook it and eat it to your health. It can be harvested not only for the winter. You can cook it and eat right away. Vinegar may not be added at all. We add it more for taste. So see what you like best.

In all recipes, you can optionally add garlic or spices. But I don’t do this on purpose so as not to interrupt the forest aroma. If you like garlic preparations more, then add it as well.

But in general, probably everything! I tried to describe everything in detail, but if you have questions, then ask in the comments. I will gladly answer them.

Bon appetit!

Mushroom caviar for the winter is the most delicious preparation for long-term storage. Today I talk about different ways of canning at home, for family use.

Let's look at the most common recipes for harvesting mushrooms for the winter, time-tested and with good reviews. Mushrooms are suitable for preparing caviar, for example: boletus, boletus, butter, honey agarics, chanterelles, oyster mushrooms.

Mushrooms are rich in taste and aromatic qualities. Many people like those that have a special taste. And yet, vegetable caviar with mushrooms with the addition of peppers, carrots, tomatoes, zucchini, onions is also a very original and tasty preparation for the winter.

Mushroom caviar for the winter with carrots, tomatoes and onions

The proposed recipe contains vegetables that only slightly emphasize the natural taste of mushrooms.

Cooking:

1. All the necessary ingredients for preparing the recipe are in front of you. Clean them up in the usual way.

2. Cut the peeled and washed mushrooms into pieces and put them in a pot of water. We put the pan on the fire, bring to a boil, remove the foam and cook for 5 minutes.

3. Turn off the fire and wash the mushrooms with cold water.

4. Then we scroll the mushrooms through a meat grinder along with vegetables.

5. Place the entire twisted mass in a saucepan in which we will stew the mushrooms.

In order to preserve the aromatic and taste qualities of mushrooms, pepper, spices and salt should not be abused. They are added, but in such a way that they themselves are not sharply felt.

6. Add to the contents in the pan: 250 g of vegetable oil, 1 tbsp. teaspoon salt and a little ground black pepper. Mix everything and put on fire. We stand nearby and mix and as soon as signs of boiling appear, we immediately reduce the fire. With a slight boil over low heat, cook for 40-50 minutes.

7. Cook the mass, stirring often, taste it and add more salt if necessary. Do not forget that mushroom caviar is being prepared for the winter.

8. In a hot state, lay out the mass in sterilized jars. Pour a little hot sunflower oil on top of the caviar.

9. We roll up the jars with lids.

10. Banks should be stored in the refrigerator.

Video on how to cook caviar from porcini mushrooms

Look at a simple recipe for harvesting porcini mushrooms for the winter.

Mushroom caviar is an excellent food as a snack, as a filling for tartlets, for spreading on slices of bread.

Vegetable caviar with mushrooms without sterilization

Mushroom delicacy is very tasty. You can make sandwiches with it or use it as an addition to a side dish.

Ingredients:

• 1 kg bell pepper
• Carrots - 1 kg
• 1 kg of tomatoes
• 1 kg onion
• 3 liters boiled mushrooms
• 250-300 ml vegetable oil
• salt, ground pepper - to taste

Cooking caviar for the winter is not mathematics, so as needed, you can change the number of products, create new combinations.

Cooking method:

1. Clean the mushrooms and wash well.
2. Remove stems from vegetables, remove seeds from peppers.
3. Then pass everything together through a meat grinder, add oil, salt, pepper. Stirring frequently, cook for 2 hours.
4. Then mushroom caviar with vegetables is laid out in sterilized jars, rolled up with lids and wrapped until cool.

Bon appetit!

How to make mushroom caviar from mushrooms

Find out the preparation of the most common honey mushrooms that grow in large quantities in forests. People collect a lot of them and prepare jars for the winter with great pleasure.

We will need:

• mushrooms - 1 kg
• salt - 3 tbsp. spoons
• carrots - 2-3 pcs.
• onion - 2 pcs.
• ground black pepper - to taste
• vegetable oil - 50 ml

Cooking process:

1. We sort out honey mushrooms, clean and wash.

2. We lower the washed mushrooms into a cooking pot and fill it with water. Water should be 3-4 times more than mushrooms.

3. Put the pan on the fire and bring to a boil. Be sure to remove the foam.

5. Then we drain the water from the pan along with the mushrooms through a colander and rinse them under running water.

6. In the meantime, fry the chopped carrots and onions in a pan with butter until half cooked.

7. Mix together mushrooms, onions, carrots and pass through a meat grinder. The grate in the meat grinder should be with large holes so that the mushroom caviar is still grains, and not porridge.

8. Add 1 more tbsp to the missed caviar. a spoonful of salt and pepper to taste. Then turn on the heat and fry, stirring often, for 30 minutes.

10. We take out of the oven and immediately close tightly with lids. We turn the jars upside down and wrap them until they cool completely.

That's all, the conservation is over and mushroom caviar from mushrooms is ready.

Video on how to cook mushroom caviar in a slow cooker

See how you can cook a blank from fresh boletus.

Prepare mushroom preparation from any mushrooms in a similar way. Where a blender is used in recipes, you can use a meat grinder.

Good luck preparing!

Chanterelle mushroom caviar

With the onset of the mushroom season, the hostesses begin harvesting for the winter. The kitchen is filled with aromas of fried, pickled and even dried mushrooms.
And try to pamper your family with mushroom caviar in winter, below is a selection of interesting recipes.

Classic mushroom caviar recipe

You will need:

• 5 kg of any mushrooms;
• 1.5 kg of onions;
• 1 glass of refined oil;
• 800 ml of water;
• 9% vinegar, 1 tbsp. for about 5 liters of mushroom caviar;
  greens (dill and parsley) to taste;
• salt to taste (non-iodized).

Cooking:

You can make caviar from any mushrooms, even take a mixture of them. Peel the mushrooms from the twigs and rinse well from the ground. Then place whole in a large bowl. Salt to taste and cook for half an hour.

When foam appears, remove it. Pass the prepared mushrooms for caviar through a meat grinder.
Peel the onion, chop, coarsely. Fry in vegetable oil until golden brown, make sure not to burn, otherwise the taste of mushroom caviar will be spoiled.

Then skip the onion in a meat grinder and mix with mushrooms. Pour the remaining oil from frying the onion into the mushroom caviar. Pepper to taste, add salt if required, and stir.

Wash and cut the greens and add it to the caviar too. Now look at approximately how many cans you get. And add 9% vinegar at the rate of 1 tsp. for 0.5 jar.

Stir the mushroom caviar and place in 0.5 l jars scalded with boiling water.

Set to sterilize, note that the lids should not be tightly sealed, otherwise it will break off from increasing pressure. Sterilize for 45 minutes, then screw on the lids, turn the jars over and cover with something warm. Let stand until cool, then store.

Mushroom caviar with fresh tomatoes

You will need:

• 1 kg of any mushrooms;
• 300 g fresh tomatoes;
• 200 g of onions;
• 1 glass grows. oils;
• salt pepper.

Peel mushrooms and boil for 20 minutes after boiling. Salt the water. Rinse the finished mushrooms in a colander, then scroll through a meat grinder. Fry the resulting mushroom caviar in vegetable oil for 30 minutes.

Or otherwise. First, fry the boiled mushrooms, then pass through a meat grinder. As you prefer.

While the mushrooms are roasting, peel the onions and tomatoes. Finely chop the onion and fry in vegetable oil until translucent. Add tomato slices to it and simmer for 10 minutes.

Mix vegetables with fried mushroom mass, salt to taste, pepper as well, arrange in clean, scalded with boiling water jars (0.5 l), cover, but do not twist with metal lids.

Or, too, scroll the fried vegetables in a meat grinder and mix with mushrooms for caviar.

Please note that often improper sterilization leads to mushroom poisoning. So don't cut the time!

Mushroom caviar with bell pepper

You will need:

• 3 l of any boiled mushrooms;
• 1 kg of bell pepper;
• 1 kg of onions;
• 1 kg of carrots;
• grows a glass and a half. oils;
• 9% vinegar;
• salt pepper.

Cooking:

Pass washed and peeled onions, carrots and bell peppers through a meat grinder, then boiled mushrooms there too. Then pepper and salt to taste and put the mass to stew with vegetable oil. To do this, it is better to take a thick-walled pan, like a cast-iron cauldron, it will not burn in it.

Cook over low heat for 1 hour, stirring frequently. At the end, pour in 9% vinegar, based on 1 received half-liter jar 1 tsp. Stir and spread hot in jars (0.5 l) scalded with boiling water, sterilize in a saucepan or tank with water (pour warm water over the shoulders) for at least 45 minutes after boiling.

Do not screw on the lids until the end of sterilization! The lids can lift up, so press down with something. Cork the finished caviar, turn it upside down and wrap it up.

Mushroom caviar from milk mushrooms

It turns out a very tasty game from mushrooms. Moreover, it can be eaten not only as a snack, but also to cook soups from it, and also put as an additive to meat and gravy.

You will need for 3 liters of boiled milk mushrooms:

• 1 kg of carrots;
• 1 kg of onions;
• 300 ml sunflower oil;
• 200 g of tomato sauce;
• garlic to taste;
• salt, ground black pepper to taste.

Cooking:

Clean the mushrooms. This is a difficult matter, use a brush and a knife, wash the remains of the earth from under the plates with a stream of water. Just cut out dark places.

Boil milk mushrooms in salted water for 45-60 minutes. Rinse the mushrooms with cold water and chop with a meat grinder.

Peel and finely chop the onion, we also clean the carrots and three on a fine grater.

We heat the vegetable oil in a cast-iron cauldron, put the onion there first, as it is lightly fried, put the carrot. Simmer for 10 minutes.

Add caviar from milk mushrooms, salt and pepper to taste. Next, simmer for 30-40 minutes over low heat, stirring occasionally.

Peel the garlic, finely chop and at the very end of cooking add to the cauldron.

While the mushroom caviar is cooking, prepare the jars. Pour boiling water over them or hold them over steam.

For the second option, I advise you to purchase a special stand on the pan for sterilizing jars over steam.

Ready caviar in hot form quickly lay out in jars, I advise 0.5 l. Cover with boiled metal lids and sterilize for 1 hour. Then cork with lids and wrap for pasteurization.

Chanterelle mushroom caviar with zucchini

Chanterelles are incredibly tasty in caviar. If you are thinking about how to prepare them for the winter, mushroom caviar from them will be the best option. Below is a step-by-step photo recipe of chanterelles for the winter with zucchini.

You will need:

• 2 kg of chanterelles;
• 600-700 g of zucchini;
• 1 head of garlic;
• 300 g of onions;
• 300 g carrots;
• 1.5 tbsp grows. oils;
• 2 tbsp 9% vinegar;
• 1 tsp ground red pepper;
• lavrushka, cloves to taste;
• 1 tbsp Sahara;
• 1 tbsp salt (see to taste, so that it is not over-salted or under-salted).

Cooking:

Wash the chanterelles, since these mushrooms are never wormy and are easy to clean. Boil for 20 minutes, add salt, cloves and bay leaf to the water. Drain in a colander to drain the water, then chop. Next, fry the chanterelles in vegetable oil.

Peel and chop the onion into rings, half rings, it doesn’t matter, anyway, then we will pass everything through a meat grinder.

Fry the chopped onion in vegetable oil until translucent and a pleasant aroma appears.

Grate the carrots on a coarse grater, also fry.

Peel the zucchini, grate it on a coarse grater, squeeze the juice slightly, otherwise the finished mushroom caviar from chanterelles and zucchini will be liquid.

Simmer in another bowl until the zucchini is done.

Now we combine everything and grind it in a meat grinder to the consistency of caviar: mushrooms, zucchini, onion-carrot frying. Alternatively, you can use a blender.

Add salt, sugar and pepper to the resulting mass to taste. Simmer over low heat for 30 minutes, stirring occasionally. 5 minutes before the end of cooking, put the chopped garlic and pour in the vinegar.