How to cook delicious mushroom caviar. Mushroom caviar from boiled mushrooms - recipes for the winter

Mushroom caviar with onions for the winter can serve as the basis for a large number of dishes. It can be used as a spread on bread or crackers, that is, for making snacks. And as an independent dish, mushroom caviar is also used. There are several ways of harvesting: winter preservation and lettuce not long-term storage. And there are a lot of interpretations of one recipe for mushroom caviar.
The main feature of this dish is its original taste and mouth-watering aroma. The versatility and nutritional value of mushroom caviar can be a real godsend in order to diversify the menu containing a large amount of protein and fiber. Moreover, the cooking method and ingredients can be varied, and the process itself does not take much time.

Mushroom caviar can be prepared from any type of mushrooms: honey agarics, milk mushrooms and other plants of this type. It is better to choose all the same mushrooms that grow in deciduous forests, as they have a distinct aroma and enhanced taste.
If used raw mushrooms, then they must first be boiled, stewed and fried until fully cooked. Otherwise, such caviar can cause poisoning. Do not use metal caps for screwing.
You can use salted, fresh and pickled foods. They are sometimes mixed to create an original flavor. So, combining the incongruous, you can create an interesting product. If you use canned mushrooms, they will add spicy notes to the food product.
Additionally, you can use other vegetables. This will improve the taste and diversify the palette of the dish. The versatility of this product makes it irreplaceable on the festive table. Spices and herbs can add flavor and aroma.

Mushroom caviar for the winter

This recipe assumes the presence of products that I use to make French pate. It is the method of preparation and the composition of the products that make this mushroom caviar spicy and even slightly specific. Moreover, the composition does not imply a huge amount of products.

Products composition:

500 gr. fresh mushrooms;
1 small onion;
several branches of greenery;
20 grams of salt;
20 grams of pepper;
1 tablespoon olive oil
20 milliliters of lemon juice.

Mushroom caviar for the winter a simple recipe:

The mushrooms are cleaned and washed in running water.
The product should stand in water for 24 hours.
Cut the mushrooms into small pieces.
The plant needs to be extinguished. The process takes 1 hour. In this case, water should be added to the container. You can put 1 bay leaf.
Chop the onion and fry in olive oil until soft.
As a result of cooling, the mushrooms are passed through a meat grinder several times.
The two mixtures must be thoroughly mixed together.
In the process of mixing, spices and citrus juice are added.
The finished product is laid out in glass containers and closed with plastic lids.
The product can be in this state for a year, if conditions allow it. You can use mushroom caviar with lemon at any time, and you can simply use it with bread, forming canapes or sandwiches.

Mushroom caviar from boiled mushrooms for the winter

Mushroom caviar, in addition to the standard set of products, may include additional components. Popular because of their availability and bright taste, carrots and tomatoes. In addition, they visually make the dish more appetizing and attractive.

Availability of products:

1000-800 grams of mushrooms;
500 grams of onions;
400 grams of tomato;
300 grams of carrots;
4 tablespoons of spices;
greenery.

Mushroom caviar for the winter recipe through a meat grinder:

The mushrooms are prepared for the subsequent cooking procedure.
Boil the product in salted water, you can add some spices and a branch of herbs to the broth.
The boiling process continues for half an hour. Then the plant is drained and dried.
When the boiled mushrooms have cooled, they should be finely chopped or minced.
Fry the chopped mushrooms in oil for half an hour. The contents must be constantly stirred so that the plant does not burn.
Finely chopped onions, carrots and tomatoes are fried separately from mushrooms. You can additionally stew the vegetable stew.
While hot, mushrooms and stewed vegetables are mixed, spices are added and sautéed together for about 15 minutes.
Until the mushroom caviar has had time to cool, it needs to be packaged in jars. Containers must be sterilized, otherwise the product will deteriorate.
Greens can be finely chopped or divided into small twigs. You can add it at any stage.
The mixture should be consumed within 1-2 weeks. Preservation can also be done, but for this, glass containers and lids should be sterilized more thoroughly, which must be plastic.

Caviar from porcini mushrooms for the winter

The main feature of caviar preparation is that porcini mushrooms are taken as the main ingredient. Although you can take any for cooking - even champignons. Additional components are used to enhance the taste.

Qualitative composition:

1000-1500 grams of porcini mushrooms;
2 large onions;
1 small head of garlic;
3-5 tablespoons of salt;
A mixture of peppers;
40-50 milliliters of sunflower oil.

How to cook mushroom caviar for the winter:

Mushrooms need to be thoroughly prepared for further processing: cleaned of debris, clean off the top layer of plaque, soak the plants. Do not use spoiled porcini mushrooms.
After that, the ingredient is cut into small pieces and washed under waste water for several minutes.
Porcini mushrooms need to be heat treated, namely, fry them without adding sunflower oil.
The procedure should be continued until all the water has evaporated from each piece of the plant.
After each slice has approximately halved in size, then you can add vegetable oil, a little salt and a mixture of ground peppers. Better not to use a lot of spices. As a result, the mushrooms should acquire a golden color.
Onions are fried separately from the main ingredient. The vegetable can be cut in any way: rings, half rings, cubes. Fry until the onions are the same color as the mushrooms.
Products fried to a medium value are ground in a combine or using a blender to a certain value - this can be mashed potatoes or a granular mixture from these products.
After the grinding procedure, the finished dish is used as a spread on croutons or bread. Sometimes caviar is used as a snack. It is not recommended to preserve this product, since the plant does not lend itself to sufficient heat treatment during preparation.
Mushroom caviar from porcini mushrooms is intended for early use in food. You can store it for a week, after the food product will become unsuitable for human consumption. Thanks to a non-standard ingredient, namely porcini mushrooms, the dish becomes original and especially tasty.

Caviar from fresh mushrooms recipes for the winter

This appetizer is a fragrant and extraordinary addition to the main courses. Thus, standard champignons, which are eaten more often than any other mushrooms, acquire a completely different meaning in the diet.

Main components:

500 gr. champignons;
2 small onions;
2 small carrots;
100 grams of vegetable oil;
Salt;
Ground pepper.

Boiled mushroom caviar for the winter:

Chop the carrots and onions into small cubes of the same size. It is better if the vegetables are grated.
Fry them in half the specified serving of oil until the ingredients are tender.
Put the fried vegetables into the food processor and chop them completely.
The same happens with mushrooms and, in the same way as additional components, are ground in the indicated device.
Boil half-ready caviar in a saucepan for 10 minutes until cooked through.
Pack the finished product into jars and screw with metal lids.
The product can be stored in the refrigerator for two weeks. Since champignons are a fairly affordable product, it is not advisable to store caviar from this type of mushroom, therefore, it is not necessary to make a huge amount of this type of caviar.

Mushroom caviar from honey agarics for the winter recipes

This dish can be prepared from any kind of mushroom. You can also use this plant in any form: dried, fresh, salted or canned. But at the same time, the taste of caviar does not deteriorate.

The composition of the dish:

500 gr. honey agarics;
Vegetable oil, butter, or olive oil;
Salt and pepper;
Greenery.

Mushroom caviar from honey agarics for the winter:

First, the plant is boiled for 10 minutes.
Then the frying process takes place.
After that, herbs, salt, pepper are poured into the mixture.
The prepared product is ground using a blender or food processor. The same consistency is formed as a result of passing the composition through a meat grinder.
The storage method depends on which mushrooms were used in the base of the dish. If the basis is fresh forest mushrooms, then it is better to sterilize. Champignons and dried samples do not require special storage conditions, or rather long ones.

Mushroom caviar for the winter with tomatoes is a very nutritious and original dish that is available in a wide range. The main feature of the dish is that it can be consumed at any time and with any product together. For cooking, mushrooms of various types and any storage are used. This is what makes mushroom caviar so popular among the population and housewives.

Mushrooms are renowned for their nutritious and useful properties, therefore, snacks based on them are served in every family. Many housewives prefer to harvest spins for future use through conservation. As a result of simple manipulations, household members can enjoy an exquisite dish at any time of the year. There are many recipes for mushroom caviar, let's look at them in order.

Features of cooking caviar from mushrooms

Any sort of edible mushroom can be used to prepare the dish. However, this aspect does not at all exclude the need for preliminary processing and purification of raw materials. Be sure to sort out the mushrooms, exclude spoiled, dried and wormy ones.
Experienced chefs recommend soaking those mushrooms that raise doubts about freshness and edibility. To do this, prepare a solution of 3 grams. citric acid(you can replace 30 ml. lemon juice), 10 gr. table salt and 1.2 liters. warm drinking water.
The following types of mushrooms are considered the best options for cooking caviar: boletus, boletus, honey agarics, boletus, chanterelles, champignons. You can cook a dish not only from the hats, but also from the legs.
Before the direct preparation of caviar, it is necessary to boil the mushrooms in salted water. The duration of the heat treatment is 35-45 minutes. Then the raw material is fried in vegetable, butter or olive oil.
Mushroom caviar assumes a uniform consistency, for this reason, all ingredients are crushed immediately before rolling. You can use a food processor, blender, meat grinder.
If you plan to spin the composition around the cans, sterilize the containers and lids in advance. Whenever possible, use plastic caps rather than metal ones. In this case, you will avoid oxidation at the neck of the container.
Caviar, sealed with nylon lids, is stored exclusively in the refrigerator, basement or cellar. In this case, the dish, packaged in jars with metal sealed lids, can be kept at room temperature.

Honey mushroom caviar with tomatoes

tomato paste - 45 gr.
onions - 800 gr.
tomatoes - 850 gr.
honey mushrooms - 0.95-1 kg.
granulated sugar - 15 gr.
pepper - 5 peas
salt -7-8 gr.
vegetable oil - 175 ml.

Rinse the mushrooms under the tap, transfer them to a colander or sieve, leave to drain. If necessary, peel the mushrooms, cook in salted water for half an hour, cool.
Wash the tomatoes, make a cross-shaped incision on them, scald each fruit with boiling water. Now move the vegetable into ice water, wait for the peel to peel off. Chop into cubes, remove the stalks.
Chop the onion, mix with the tomatoes, chop in a blender / meat grinder. Send the contents to the mushrooms, add butter, granulated sugar, salt, tomato paste... Place the cauldron on the stove, cover, simmer for 1 hour.
Stir the contents constantly so that the caviar does not start to taste bitter due to burning. Sterilize the glass container, place the peas on the bottom. Pack hot caviar into containers, seal.
Turn the jars upside down, wrap them in a warm towel / blanket. Leave the caviar for a day at room temperature, then move it to a place for long-term storage.

onions - 160 gr.
mushrooms (any) - 800 gr.
lemon juice - 15 ml.
olive oil - 90 ml.
fresh parsley - 40 gr.
salt - 15 gr.
chopped pepper (black) - on the tip of a knife

Throw the mushrooms on a sieve, rinse under the tap, and leave until the liquid drains. Peel the raw materials, chop into slices. Place the mushrooms in salted water and cook for 45 minutes. Remove the foam from time to time, cool after cooking.
Pour oil into the pan, heat it, fry the chopped onion until golden brown. Mix the fried vegetable with boiled mushrooms, add chopped parsley, lemon juice and the rest of the oil from the pan.
Salt and pepper the caviar, stir until smooth (as possible). Sterilize containers, dry them, pack the contents. Seal, leave in the kitchen to cool, then put in the cold.

Mushroom caviar with garlic

garlic - 5 teeth
mayonnaise - 55 gr.
butter - 60 gr.
chanterelles or honey mushrooms - 550 gr.
salt - 15 gr.

Go through the mushrooms, excluding the spoiled ones. Wash them, dry them, chop them into slices along the fibers. If you wish, you can separate the legs from the hats, then roll them into different jars.
Pass the garlic through a press machine, mix with mayonnaise and salt. Melt the butter in a frying pan, fry the mushrooms until they decrease in volume.
Once this happens, add the garlic mayonnaise sauce and stir. Simmer the composition on low power for another 1 hour (under the lid), do not forget to stir.
When the caviar reaches the desired consistency, cool it and pass it through a blender. Pack up in dry, pre-sterilized containers, seal.
Prepare a deep saucepan, cover the bottom with a towel, put it inside the jar. Pour hot water over them, cook for 35-50 minutes, constantly adding liquid.
After the expiration date, roll up the container with lids, turn it upside down, let it cool. Transfer to cold for long-term storage, start drinking in 5-7 days.

carrots - 550 gr.
mushrooms (chanterelles or champignons) - 2.4-2.6 kg.
sweet onions - 550 gr.
vegetable oil - 280 ml.
chili pepper (dry) - 3 gr.
vinegar solution (concentration 9%) - 30 ml.
salt - 35 gr.

Pre-prepare the mushrooms: sort, peel and rinse them. Make a solution of water and salt, send the raw materials to boil. The duration of the heat treatment is 35-45 minutes.
After the allotted time, remove the mushrooms with a slotted spoon, let them cool, then chop in any way. Grate the carrots, chop the onion very finely, mix the vegetables with the mushrooms.
Pour the oil into a deep frying pan, heat it up, fry the mixture until a soft consistency is obtained. Season with salt and pepper (optional) and simmer for one hour.
Do not forget to stir the caviar, otherwise it will burn and start to taste bitter. Add the vinegar solution about a quarter of an hour before cooking.
Boil the jars and let them dry. Spread the caviar in containers, roll it up, turn it upside down. Wrap with a towel, leave to cool. Take the container to the cold or leave it at room temperature.

Mushroom caviar with bell pepper

onions - 475 gr.
tomatoes - 500 gr.
mushrooms - 1.4 kg.
salt - 20 gr.
vegetable oil - 185 ml.
carrots - 450 gr.
bell pepper - 475 gr.
black pepper (chopped) - 4-6 gr.

Using a sharp knife, remove the top layer from the carrots, chop the vegetable into cubes or half rings. Process the bell pepper, chop it into arbitrary cubes. Clear onion, cut the component into 6 pieces.
Rinse the tomatoes under the tap, make a cross-shaped cut on one part. Dip the vegetable in boiling water, wait 1-2 minutes. Remove the tomatoes and immediately place them in ice water. Peel, cut off the inedible area, chop into cubes.
Combine peeled vegetables into one composition, send to a blender or meat grinder, chop until porridge is formed. Wash the mushrooms, send them to boil in popliteal water, soak in the solution for 40 minutes. Then cool and puree.
Mix vegetables with mushrooms, add pepper, oil and salt. Prepare a cauldron, simmer the ingredients in it for 1.5 hours. Stir the contents periodically to avoid scorching. When the caviar is cooked, immediately roll it up in sterile jars.
Turn the containers upside down, leave for 10-14 hours to cool. Move the cans to the basement or refrigerator, start drinking after 10 days. Bon Appetit!

Consider recipes for making mushroom caviar with the addition of tomatoes, lemon juice, bell pepper, table vinegar, garlic, mayonnaise. Add Provencal spices, chili peppers, or boiled beans as desired.

Video: mushroom caviar for the winter

Mushroom caviar is one of the best snacks that you can put even on a festive table. In addition, it can be used as a filling for pies, for preparing other dishes. In addition, mushroom caviar, which is easy to make for the winter, is quite inexpensive.

Basic rules for cooking mushroom caviar

In order for mushroom caviar harvested for the winter to be truly tasty, it is necessary to follow several important rules.

Any mushrooms are suitable for the preparation of mushroom caviar, as long as they are edible. However, this does not mean that they do not need to be iterated over and processed. All mushrooms must be inspected, debris must be removed from them, rotten, wormy and overgrown - thrown away. If mushrooms that are conditionally edible are collected, they must first be soaked in water, diluting a little salt (10 g per liter) and citric acid (2 g per liter) in it.
The most delicious caviar is obtained from chanterelles and honey agarics, as well as from the legs of mushrooms, especially those related to noble ones. When salting the caps, many legs remain, from which it is quite possible to make several jars of caviar for the winter.
Mushrooms, from which mushroom caviar is prepared for the winter, should be pre-boiled for at least 40 minutes. Vegetables for this snack are usually fried.
Mushroom caviar, like any other, must have a uniform consistency. For this reason, mushrooms and vegetables must be chopped. If the vegetables can be rubbed through a sieve, then the structure of the mushrooms will not allow it to be done with them - you will need a blender or a meat grinder to chop them.
Jars for mushroom caviar can only be used sterilized, and the lids for them, too. It is undesirable to close metal lids, plastic ones are better suited. However, you can store mushroom caviar, closed with nylon lids, only in a cool place - in the refrigerator or cellar. If you plan to store canned food at room temperature, you will have to use metal ones.

The rest of the cooking process depends on the selected recipe.

Mushroom caviar with lemon

mushrooms - 1 kg;
onions - 0.2 kg;
parsley greens - 50 g;
vegetable oil - 100 ml;
lemon juice - 20 ml;
salt - 20 g;
ground black pepper - a pinch.

Cooking method:

Cut the prepared mushrooms into small pieces of arbitrary shape, fill with water so that it completely covers them, salt and cook for 50 minutes, constantly removing the foam.
Peel the onion, cut into small cubes, fry in a large amount of oil.
Wash, dry the parsley, chop it finely.
Throw the mushrooms in a colander, let the water drain, cool and turn through a meat grinder.
Combine mushrooms with herbs and onions, pouring in all the remaining oil in the pan.
Add lemon juice, pepper, stir.
Place in sterilized jars, close tightly. When they are cool, put them in a cool place.

Despite the fact that the composition of this appetizer is simple, it turns out to be very tasty.

Recipe for the occasion::

Spicy mushroom caviar

porcini mushrooms, boletus, aspen mushrooms (or their legs) - 1 kg;
onions - 0.6 kg;
vegetable oil - 0.2 l;
apple cider vinegar (6 percent) - 80 ml;
water - 1.5 l;
salt - 20 g;
cilantro - 50 g;
dill - 50 g;
parsley - 50 g.

Cooking method:

Wash and cut the mushrooms into small pieces, cover them with salt water and cook for 40 minutes, skimming off the resulting foam.
Remove the mushrooms with a slotted spoon, cool and scroll through a meat grinder.
Chop the peeled onion and fry in oil, also chop it with a meat grinder.
Finely chop the previously washed and dried greens.
Mix mushrooms, herbs and onions, add the remaining oil and vinegar to them, mix everything well.
Divide the caviar into sterilized jars of the same size.
Place the jars in the pot with a towel on the bottom. Pour in water until it reaches the hangers of the cans. Put on fire.
After boiling water in a saucepan, sterilize the jars for 40 minutes.
Close with boiled lids.

The caviar, prepared according to this simple recipe, turns out to be very aromatic.

Spicy mushroom caviar with onions and carrots

mushrooms - 2.5 kg;
carrots - 0.5 kg;
onions - 0.5 kg;
table vinegar (9 percent) - 25 ml;
vegetable oil - 200 ml;
salt - 40 g;
ground red pepper - 5 g.

Cooking method:

Boil the prepared mushrooms in salted water for 40 minutes, remove with a slotted spoon, cool, chop in any way convenient for you.
Peel the vegetables. Chop the onion as small as possible, grate the carrots on a fine grater.
Heat a glass of oil in a deep frying pan, fry one onion in it first, then it with carrots.
Mix mushrooms with vegetables, pepper if desired.
Put out the resulting mass for an hour. During this time, it must be stirred frequently so that it does not burn.
5 minutes before cooking, pour in the vinegar.
Divide the prepared caviar into the jars, which should be sterilized beforehand. Roll up the cans and turn the lids down. After the caviar has cooled, store it for the winter.

This hot snack can be stored at room temperature.

Mushroom caviar from honey agarics with tomatoes

boiled mushrooms - 1 kg;
tomatoes - 1 kg;
onions - 1 kg;
vegetable oil - 0.2 l;
tomato paste - 50 g;
salt - 10 g;
sugar - 20 g;
black peppercorns - 5-6 pcs.

Cooking method:

Pour boiling water over the tomatoes, peel, cut off the seal in the area of the stalk, cut into large pieces.
Peel and chop the onion into small pieces.
Pass the vegetables together with the honey mushrooms through a meat grinder.
Put the vegetables for the mushrooms in a cauldron or a thick-walled saucepan, add oil to them, add salt and sugar, put tomato paste.
Simmer covered over low heat, stirring frequently, for an hour.
Place a few peppercorns at the bottom of the sterilized jars.
Fill the jars with caviar, close the lids, turn over.
Cover with a blanket and leave overnight. Put it in storage after the specified time.

Such mushroom caviar turns out to be very appetizing, has a rich color and delicate texture.

Mushroom caviar with vegetables

mushrooms (already boiled in salt water) - 1.5 kg;
Bulgarian pepper - 0.5 kg;
carrots - 0.5 kg;
onions - 0.5 kg;
tomatoes - 0.5 kg;
vegetable oil - 0.2 l;
salt - 20 g;
ground black pepper - 5 g.

Cooking method:

Peel the carrots, wash, cut into small pieces of any shape.
Wash the pepper, cut the stalks, remove the seeds. Cut each pepper lengthwise into 6-8 pieces.
Remove the husks from the bulbs, cut each into 4–8 pieces.
Wash the tomatoes, make criss-cross cuts on them, immerse them in boiling water for 5 minutes, remove, cool, peel, cut as you like.
Pass all vegetables through a meat grinder or chop with a blender.
Grind the pre-cooked mushrooms in the same way.
Mix mushrooms with vegetables, salt and pepper, cover with oil.
Simmer over low heat for an hour. All this time, make sure that the vegetables do not burn, mix everything as necessary.
Lay out the prepared jars, seal them and wrap them up, turning them upside down. After cooling, turn the lids up and put away for the winter.

Mushroom caviar with vegetables has an unusual but very tempting taste. It is worth trying it at least once.

Salted mushroom caviar

salted mushrooms - 1 kg;
onions - 0.2 kg;
vegetable oil - 100 ml.

Cooking method:

Rinse the mushrooms well.
Cut into cubes and sauté the onion.
Pass the onion and mushrooms through a meat grinder, mix with the remaining oil.

Such caviar can be eaten immediately, can be harvested for the winter. In the latter case, it must be laid out in sterilized jars, one more spoonful of oil (in addition to that specified in the recipe) pour into each on top, and closed with plastic lids. You can only store this caviar in the refrigerator.

Whatever recipe the caviar is prepared according to, it will delicious snack, which can be eaten on spoons, spread on bread, added to various dishes.

This recipe for mushroom caviar for the winter is a real find for those who do not like to fiddle with sterilization for a long time. It is enough to boil the mushrooms, pass through a meat grinder, add fried vegetables to them and simmer for a long time, then simply spread the workpiece into sterile jars.

Any mushrooms are suitable for cooking. You can take a kilogram of always available champignons or roll up forest mushrooms collected with your own hands, and absolutely all edible mushrooms, of different varieties and types, will do. Therefore, if you have collected a decent mushroom harvest, feel free to cook caviar from them - in winter you can eat it with spoons, add it to pies, pizza, etc. Mushroom caviar without sterilization is perfectly stored in the cellar or refrigerator, does not explode, is very tasty and quickly eaten !

Your own recipe for mushroom caviar for the winter through a meat grinder simply must be in the notebook of every housewife! Convenient, fast, budget-friendly and very tasty!

Ingredients

mushrooms 1 kg
onions 2 pcs.
carrots 1 pc.
vegetable oil 200 ml
bay leaf 1 pc.
ground black pepper 1/3 tsp
ground red pepper 1/3 tsp
non-iodized salt 0.5 tsp
9 percent vinegar 0.5 tbsp. l.

How to cook mushroom caviar for the winter

Thoroughly rinse the mushrooms under running cold water, clean up the dirt and slightly trim the legs. If you use forest mushrooms, the top skin must be removed; for champignons, this procedure is superfluous.
Coarsely cut the mushrooms into 2-4 pieces.
We put the mushrooms in salted boiling water and boil for 10 minutes (for 2 liters of water, 0.5 tbsp. L of non-iodized salt will be needed). After that, we put them in a colander so that all the liquid is glass.
Let the mushrooms cool slightly, and then pass through a meat grinder.
Peel the onion (150 g) and cut them into small cubes. Grind peeled carrots (150 g) on a coarse grater. Heat 1 cup of refined vegetable oil in a saucepan and sauté onion and carrots on it.
Pour mushrooms, ground in a meat grinder, to the vegetables fried to softness. Add salt, bay leaves, black and red ground pepper.
Stir and simmer, stirring occasionally, for 2 hours on low heat, covering the pan with a lid. During cooking, adjust the amount of salt (non-iodized!) To your taste - on average, it takes about 0.5 tsp. At the end, add vinegar and be sure to let it boil, after which we remove the stewpan from the heat.
We spread the caviar in hot sterilized jars and roll up the lids. It is possible to use both turnkey tin caps and screw caps. The most important thing is that all utensils are sterile.
We turn the cans upside down and leave in this form until they cool completely, covering them with a blanket on top. A day later, we send the roll-up for storage in a cellar or in another dark and obligatory cool place.

Shelf life is 1 year. Due to long-term cooking, as well as the use of a large amount of vegetable oil and vinegar, mushroom caviar is perfectly stored without sterilization all year round, until the next season of conservation.

The other day I tasted a delicious appetizer at a party. It turned out to be caviar from mushrooms - I immediately asked a friend for its recipe. In addition, there are many different variations of the blank, from rather primitive to sophisticated, with a twist. As a basis, you can take both forest and grown in special conditions mushrooms, fresh, salted, even previously dried.

In general, the process of preparing this type of preservation is not very complicated. It is somewhat reminiscent of manufacturing, since here, too, all products are fried and crushed to a uniform consistency. But there are also secrets.

To get delicious mushroom caviar, it is allowed to use almost any edible species - chanterelles, champignons, boletus. Gourmets prefer to take exclusively or pre-salted milk mushrooms. And the legs of noble mushrooms are also well suited, which is very convenient when pickling some caps. That is, the tops are used for one preservation, and the bottom for another. Waste-free production!

There are many ideas for preparing this dish. There are both traditional, basic, and more original, author's, and you can always choose delicious recipe to your liking. I offer several of the most popular options - from dried, salted, fresh mushrooms, as well as with the addition of vegetables and other ingredients.

Porcini mushrooms are the kings of the "quiet hunt". Finding them is not so easy, but what dishes you can cook with them! So the caviar from them turns out to be unusually tasty and tender.

For cooking:

1 kg of mushrooms;
4 medium tomatoes;
2-3 cloves of garlic;
50 g of vegetable oil;
2 tbsp butter;
spices (paprika, ground black pepper, chili pepper, salt).

Preparation:

Peel the raw materials, rinse, cut into pieces and fry in a mixture of two oils for 20 minutes.
Separate the tomatoes from the skin and seeds, add to the mushrooms, grind everything in a meat grinder.
Put the minced meat in a pan and simmer over low heat for another 5 minutes, add spices, mix.
Serve cold with croutons or homemade potato chips.

Mushroom caviar through a meat grinder with carrots and onions

Very interesting, with a delicate structure, caviar with onions and carrots is obtained, and it is not difficult to cook it.

Would need:

2.5 kg of raw materials;
0.5 kg of carrots and onions;
25 ml vinegar;
0.5 l of vegetable oil for frying;
40 g salt;
5 g of ground red bitter pepper.

The preparation is almost exactly the same as the classic recipe:

Boil the mushrooms in salted water for 40-60 minutes. Fold in a colander, let cool; And
Grind by passing through a meat grinder;
Chop the onion into cubes, grate the carrots on a fine grater;
Heat half a glass of oil in a hot frying pan, fry the onions in it first, then add the carrots there;
Combine the mushroom mixture with vegetables, add the remaining oil and spices;
Simmer the mixture for an hour, stirring occasionally;
At the end of cooking, add vinegar;
Spread out on clean banks, roll up.

How to cook fresh mushroom caviar with garlic for the winter

Now let's consider a recipe where a delicacy is proposed to be prepared from fresh mushrooms, only collected or, in extreme cases, bought in a store, and then boiled in water.

We need:

1 kilogram of raw materials;
1 l. water;
4-5 large onions;
3 tbsp table salt;
2-3 cloves of garlic;
vegetable oil for frying vegetables;
2 tbsp vinegar;
spices and salt to taste.

Preparation:

Mushrooms are peeled, washed, boiled for 10 minutes;
Then this water must be drained, rinsed again under running water, put into a saucepan with water and salt, cook for 15 minutes;
Strain the product, grind it in a meat grinder;
Cut the onion into cubes, fry in oil, add garlic and mushrooms, simmer over low heat for another 10-12 minutes;
Pack the finished dish into jars, add a tablespoon of ordinary vinegar to each (calculated for a 0.5 liter jar), roll up.

The easiest recipe for dried mushroom caviar

If you prepare a snack using the dried version, then they must first be soaked in water.

The procedure is simple:

Pour raw materials with clean water for 3-4 hours, and then drain this liquid;
boil raw materials in salt water;
cool the product, grind;
finely chop the onion, sauté in vegetable oil until transparent or light golden brown;
add pasty mushrooms, spices to the pan, simmer for another 10 minutes;
cool the mixture, grind with a blender or meat grinder.

For some reason, caviar from dried raw materials comes out more aromatic and tender than from fresh ones, so all efforts are paid off by the taste of the dish.

Cooking mushroom caviar at home

An excellent preparation for the winter is obtained from previously salted mushrooms, for example, milk mushrooms. With this method of processing, they become even more tasty and juicy than fresh ones.

For a small portion of the product you will need:

250 grams of mushrooms;
1 onion;
vegetable oil for frying;
spices as desired.

Cooking process:

salted milk mushrooms or other mushrooms are removed from a jar or tub, laid out in a colander and rinsed well with running water to remove excess salt;
raw materials must be allowed to drain and dry;
the onion is cut into cubes, sautéed in butter until soft, cooled;
mushrooms and onions remain to be combined together, seasoned with spices and chopped in any convenient way - on a blender, meat grinder, food processor or in the old-fashioned way on a board with a sharp knife, but this will take much longer.

I will add that each housewife chooses for herself her favorite consistency, some prefer a soft pasty, while others prefer the grain and the presence of pieces.

How to store caviar

Successfully prepared blanks for the winter still need to be able to save. After all, it is so offensive when the fruits of many hours of work simply begin to deteriorate due to a poorly washed can, a weak lid or too high storage temperature! So remember, dear hostesses!

Even well-done caviar, poured into clean jars, can deteriorate over time. To avoid this, it is better to additionally sterilize it.

To do this, fill the jars filled with a fragrant mixture to the top with boiled vegetable oil, cover with clean lids and place in a large container;
Put a cloth or metal mesh on the bottom so that the glass does not burst from the temperature drop;
Further, water is poured into the container so as to reach the "shoulders" of the cans, water is turned on under the pan;
In this way, the jars need to be boiled for 5 minutes for a volume of 0.5 liters, and 10 - for liter jars;
After that, they roll it up, wrap it up and, after cooling, move it to the cold;
Food that has not been sterilized should only be stored in the refrigerator to prevent the development of dangerous bacteria.

And another little-known method is freezing the product. For this, ready-made and slightly chilled caviar is laid out in portioned bags, trying to fill them to the brim and remove excess air. It remains to place such blanks in the freezer, and then, if necessary, take them out and reheat. I will only add that defrosted food should be eaten in a day or two, since then the product can deteriorate and even cause food poisoning.

Mushroom caviar is easy to prepare, but there are several important tips that will help you get the desired result.

thoroughly clean the raw materials, taking away debris, twigs, sand, dirt, wormy and old mushrooms;
conditionally edible species must be pre-soaked to remove bitterness and poisons in salted and acidified water (10 grams of salt and 2 grams of citric acid for each liter of water);
it is better to take raw materials of the same grade, it will be tastier this way;
for preparation for the winter, they are mainly boiled for 40-60 minutes;
it is better to fry vegetables in vegetable or butter, it will be tastier this way;
caviar should be of the same consistency, ideally creamy, and if the vegetables after frying can be rubbed through a sieve, then the mushrooms should only be ground in a meat grinder or interrupted with a blender;
you need to store the finished dish in clean, sterile jars; in the cold, plastic lids are more suitable, and for storage in room conditions it is worth rolling up the workpiece with metal lids.

Ikorochka can be an original addition festive table or the main food of vegetarians, fasting, losing weight people. After all, mushrooms, despite their high nutritional value, are low in calories, but they are equal in benefits to traditional meat. Bon appetit, and for new ideas for the menu, check out our blog, goodbye.

Categories
- Bakery products
- Dessert
- Diary
- Diaries
- Snacks
- Canning
- Cooking
- Recipes
- Recipes
- On a string to the world

Popular