How to cook mushroom caviar from mixed mushrooms. Mushroom caviar from boiled mushrooms: the recipe with a photo for the winter is the most delicious

In the winter season, do-it-yourself blanks go very quickly. These are mainly jams and canned vegetables. However, another one is no less popular. good preparation for the winter - this is mushroom caviar from boiled mushrooms. Be sure to try making this appetizer, because it has a very unusual taste. There are several simple recipes cooking this caviar at no extra cost.

Assorted caviar

Any mushrooms are suitable for the preparation of this caviar:

Champignon.
Honey mushrooms.
Chanterelles.
Russula.
Brown birch trees.

Before starting the preparation of the snack, it is necessary to properly process the mushrooms:

Rinse.
Clean up.
Slice.
Boil.

The recipe for mushroom caviar for the winter is very simple. To prepare it, you will need the following ingredients:

Steps for preparing this dish:

Honey mushroom snack

This appetizer has not only an amazing taste, but also an unusual color, thanks to the tomatoes that are included in its composition. Caviar recipe from honey agarics for the winter does not require too many products:

Sequencing:

Many housewives are interested in how to cook caviar from honey agaric, since these mushrooms have a reasonable price, and their taste is not inferior to expensive mushrooms. This recipe will surely please everyone for its originality.

Dried mushroom recipe

This appetizer is delicious and original. It can be served immediately after cooking. Caviar from dry mushrooms resembles pate in consistency and has an unusual aroma. It can be smeared on bread, as well as added to pizzas and pies. To prepare it, you will need the following products:

Steps for preparing this caviar:

Sterilization of cans

In order for the mushroom caviar to be stored all winter, it is necessary to properly sterilize the jars.

First, you should inspect the container for cracks or chips. Chips will cause the lid to break off, and a cracked jar can burst if boiled water is poured into it.

Then you need to rinse the cans of powder in hot water. Wipe them off with a towel and leave for a while to evaporate all moisture. It is the dry containers that need to be sterilized.

The easiest way to sterilize is to boil the jars in a saucepan. The optimal time is 15 minutes. It is necessary to put a wooden plank on the bottom of the pan and put the jars on it. It is necessary to lay gauze between them so that they do not touch each other. The water should cover the cans up to the shoulders, but not get inside.

In the kitchen, mushroom dishes are a table decoration. Oddly enough, but the more progress, the less of these dishes in the diet. And the fear of eating a bad mushroom has nothing to do with it. It is worth returning to tradition. Mushroom caviar from boiled mushrooms will be an excellent start to this process. Shall we prepare?

What you need to know about the technological process

Mushroom preservation requires maximum concentration from the cook, and especially in terms of the safety of these preparations. This has always been the main requirement for products closed for the winter, but for mushrooms it needs to be tripled.

To make mushroom caviar from boiled mushrooms both tasty and safe, you need to adhere to the following rules:

Sterile containers, careful sorting of products and their cleaning - this should be in the first place, and in the second - pasteurization, because it is with its help that you can destroy all pathogenic flora.
If the recipe involves cooking all the ingredients, then you need to understand that the structure of the mushroom is more dense, which means that they need to be cooked longer than other products.
Basically, caviar is prepared from mushrooms and vegetables, which are almost half saturated with water. Therefore, it is advisable to take it filtered.
The safety of the product and its shelf life will depend on the quality of the sealing of the cans.
In recipes without sterilization, the amount of natural preservatives should be increased, but the taste of the product suffers.
Spices not only improve the taste of preservation, but can also serve as antimicrobial substances. This includes turmeric, pepper, laurel, etc.
Fresh spices are added a few minutes before the end of cooking so that their aroma and taste are better preserved.

If knowledge in the mushroom business is far from good, then for conservation it is necessary to take only those mushrooms that are grown artificially.

Delicious mushroom caviar (video)

Mushroom caviar from boiled mushrooms: a step-by-step recipe

To cook mushrooms according to this recipe, you need to take them only fresh. This caviar is most delicious from honey agarics. Milk mushrooms are no less tasty, but they are soaked in cold water before cooking to remove the bitterness. Having mastered this step by step recipe, you can easily cook other variations.

The basis of the dish is made up of the following ingredients:

about a kilogram of mushrooms;
150-200 grams of onions;
juice from a quarter of a lemon;
3-4 tablespoons of olive oil;
salt and black pepper to taste.

5 steps to the perfect recipe:

Boil the peeled mushrooms in plenty of water for at least 60 minutes. Drain through a colander and allow to cool.
Chopped onions are fried in oil until golden brown.
Both mushrooms and onions are passed through a meat grinder with a fine sieve a couple of times, sprinkling abundantly with black pepper and salt.
Fry the mixture in a hot cauldron for 10 minutes, adding lemon juice at the end.
Placed on prepared banks. Sterilize for at least half an hour, provided that the container has a volume of no more than 0.5 liters.

How to cook caviar from honey agarics for the winter

An equally tasty recipe for preserving honey agarics for the winter with carrots. Cooking is not much more difficult, but the result is excellent, and such a dish instantly flies off the table. Using it, it will turn out to prepare 5 cans of caviar, with a volume of 0.5 liters.

Ingredients:

about five kilograms of mushrooms;
a little more than a kilogram of onions;
about half a kilogram of carrots;
a couple of onions;
spices: black pepper, nutmeg, laurel;
vegetable oil- Cup;
a third of a glass of vinegar;
salt and herbs to taste.

Cook like this:

Even deformed mushrooms can be used in caviar, and beautiful ones can be left for drying or salting. They are washed and soaked in cold water for a quarter of an hour.
Put in cold water and put on fire. From the moment the water boils, cook for 30 minutes, adding whole peeled onions and one carrot with spices.
After the mushrooms have sunk to the bottom, they are thrown into a colander and washed, removing the spices.
Skip mushrooms and vegetables through a meat grinder, preferably a couple of times.
Boil the mixture with vinegar and oil until bubbles appear, and put in a prepared container.

Sterilize for 1 hour from the moment the water boils.

Classics of the genre: mushroom caviar with onions

This recipe is considered a classic in the preparation of mushroom caviar for the winter. After mastering it, you can introduce any components and conduct various experiments. A prerequisite is a tandem of several types of mushrooms in one caviar.

Products:

one and a half kilograms of mushroom mixture;
a few tablespoons of vegetable oil;
three onions.

Cook like this:

Peel and sort the mushrooms. Boil them in salted water for at least an hour. Drain the water.
Pass the mushrooms and fresh peeled onions through a meat grinder. You need to do this at least a couple of times and on the smallest mesh.
Season with spices, salt, oil. Boil for a couple of minutes.

Spread out in a container and sterilize for 1 hour, if the container volume is 1 liter.

Chanterelles: caviar with tomato

The mushrooms according to this recipe are so delicious that they are closed several times during the mushroom season. Indeed, they often begin to be eaten long before the onset of the winter cold. This recipe is 12 0.5 liter cans of caviar.

Ingredients:

a little more than four kilograms of chanterelles;
a kilogram of dense, ripe tomatoes;
a pound of onions and carrots;
a pod of hot pepper;
large head of garlic;
spices: allspice, cloves and coriander to taste;
80 grams of salt and sugar;
a large bunch of greenery;
half a 100-gram shot of vinegar;
one and a half liters of milk.

Preparation:

Wash the mushrooms, sort out and soak for 3 hours in cold water. Drain and soak again, but in a mixture of milk and water for an hour.
Rinse and boil in salted water until they settle to the bottom of the pan.
Peel and chop the rest of the vegetables. Fry in hot vegetable oil.
Mix all components, mince.

Bring to a boil and place in a container. Sterilize for 45 minutes.

Russula: caviar with beans in tomato

This recipe will also impress you. Moreover, it can serve as a complete substitute for any meal. The dish is nutritious, but not heavy.

Products:

2-2.5 kilograms of mushrooms;
a pound of onions and beans;
big jar tomato paste;
a quarter liter of oil;
salt to taste, like garlic, and spices with sugar;
vinegar - 50 ml per liter jar.

How to cook:

The beans are sorted out and soaked in cold water for a day. Boil until soft, but not crumbly.
Peeled and sorted mushrooms are soaked for a couple of hours in salted water and then boiled for at least 20 minutes.
Fry onion and tomato paste, add spices and garlic with sugar. Pass through a blender.
In a large saucepan, combine mushrooms, beans and stir-fry. Simmer for a quarter of an hour after boiling.
Arrange in a container, pour vinegar. Sterilize for 40 minutes. Roll up. After that, it is better to withstand three days in the house to make sure that the conservation went well.

If the cans are swollen, then they need to be thrown in.

Mushroom caviar (video)

Now cooking mushroom caviar will not be difficult for you. But you can always surprise your guests. So why forget the age-old traditions and eat fast food? Such dishes will not only add variety to your diet, but also allow you to lose weight. And now it is not just important, but at the peak of popularity. Therefore, eat mushrooms and be slim.

It is known that mushrooms in Russia were indulged in even before the adoption of Christianity. Although the word itself came into use only in the 16th century. Before that, peasants went to the forest to “break their lips,” which meant picking mushrooms. Moreover, they were collected by whole villages. And, of course, so that the harvest “didn’t go to waste,” even then they tried to make preparations.

It appeared with garlic relatively recently, only in the 19th century, when they learned how to make the first canned food. Today, this delicacy is prepared for the winter, added to pies and made as a filling for pizza. Served as a snack to ready-made meat dishes and just eat caviar sandwiches.

Most often, mushroom caviar with garlic is prepared from fresh plants. This is due to the fact that salted and pickled mushrooms can distort the special taste of the dish.

A generic recipe can include the following ingredients:

fresh mushrooms - 0.5 kilograms;
garlic - 3-5 cloves;
vegetable oil - 3 tablespoons;
lemon juice - 1 tablespoon;
dill - 10 grams;
parsley - 10 grams;
spices.

Alternatively, you can add 1 onion.

How to cook:

Mushrooms need to be peeled, cut, put into a frying pan and simmer over low heat. Add water there so that the yummy does not burn. The mushrooms should simmer in the pan for at least 45-60 minutes.
Finely chopped onions are fried in oil.
The cooled mushrooms are scrolled in a meat grinder twice.
Garlic can be chopped using a special crusher or grated on a fine grater.
All prepared ingredients are mixed, lemon juice and spices (pepper and salt) are added.
If the dish is served on the table, it can be decorated with herbs.

This snack is stored in the refrigerator for up to 5 days.

Preparation for the winter

It is worth considering that it is prepared with a slightly different recipe with garlic. First of all, all of the listed ingredients are taken in larger quantities. One jar for the winter is not serious. It is best to proportionally multiply them by 3-4 times (not 0.5 mushrooms, but 1.5 kilograms, not 1 onion, but 3, etc.).

In addition, there should be additional products on the kitchen table:

vinegar;
lavrushka leaf.

So, how is mushroom caviar with garlic prepared? The recipe for the winter is as follows:

Peeled and finely chopped mushrooms must be boiled for an hour. Then rinse and wait for all the water to drain. Otherwise, instead of a tasty snack, you will get water gruel.
Next, you need to fry the onion and throw the mushroom blank to it. Mix.
Add spices and bay leaves to the mixture. Simmer for 1.5-2 hours.
Garlic and a tablespoon of vinegar are added last.

After cooking more hot appetizer laid out in sterile jars and put into the cellar.

Alternatively, you can store the caviar in the freezer. Then you do not need to add vinegar during cooking.

The most delicious caviar from honey agarics

Experienced chefs are sure that garlic is the tastiest.

To indulge in yummy, you need to take the following ingredients:

fresh mushrooms - 1 kilogram;
onions - 2 pieces;
garlic - 4-5 cloves;
vegetable oil;
vinegar;
spices to taste.

For those who want to cook a snack for a couple of days, it is recommended to use the first described recipe. In this case, you do not need to add vinegar. To pamper yourself with mushrooms in the winter, you need to cook them according to the second recipe.

By the way, to keep the caviar better, you can pour the rest of the oil on which the onions were fried into the jar on top.

Do not spoil the dish with vegetables

In addition, experienced housewives are sure that mushroom caviar with garlic turns out to be more piquant if vegetables are added to it. Most often found in recipes:

carrots (usually limited to one medium-sized root crop);
tomatoes (it is advised to take 2-3 pieces per kilogram of mushrooms).

Moreover, vegetables can be taken in a duet, or you can use only one ingredient in a recipe. Carrots are usually grated and stewed with onions. Tomatoes, in turn, are finely chopped and also sent to the pan. If the recipe contains both tomatoes and carrots, it is recommended to fry the mixture until golden brown. For savory snacks, add some chili to the dish.

Cep caviar

The recipe for porcini mushrooms looks different. This noble "forest dweller" is distinguished not only by its taste, but also by its cooking methods.

So, how is "white" mushroom caviar with garlic prepared? The recipe usually includes the following ingredients:

a kilogram of noble porcini mushrooms;
3-4 tomatoes;
garlic to taste;
vegetable oil;
50 grams of butter;
spices.

For caviar, the largest mushrooms are chosen, peeled and finely chopped. Then they are sent to the pan. First, it is necessary to warm up vegetable and butter on it.

It is worth noting that porcini mushrooms are fried for 20 minutes, then they are cooled and crushed using a blender or meat grinder.

It is recommended to peel the tomatoes in this recipe and also turn them through a meat grinder. In the next step, all ingredients are mixed. Then they go to the pan for a few minutes. It is enough for the hostess to wait for excess moisture to evaporate from the snack.

What other mushrooms can be turned into caviar?

Mushroom caviar with garlic can be made exquisite from almost any mushroom. Winning snacks are obtained from:

butter;
champignons;
russula;
saffron milk caps;
chanterelles;
oyster mushroom;
mushrooms;
redheads.

In any case, the milk mushrooms must be boiled first. Even if this is not a preparation for the winter, but a dish for festive table... They even boil for at least 40 minutes.

Besides, nowadays caviar can be cooked at any time of the year. For yummy, frozen and dry mushrooms are suitable. Only in the first case, they need to be thawed and excess moisture drained, and in the second, on the contrary, soaked for several hours.

Even in winter, fresh mushrooms can be found on store shelves. Most often oyster mushrooms and mushrooms. But sometimes honey mushrooms or porcini mushrooms also appear there.

When there is a multicooker at home

Modern housewives can cook most of the dishes in a multicooker. Mushroom caviar with garlic is no exception. The main thing is to observe proportions.

For a snack you will need:

fresh frozen mushrooms - 0.6 kilograms;
onion - 2 heads;
carrots - 1 piece;
garlic - 2-3 heads;
vegetable oil - 5-6 tablespoons;
water - 2 liters;
vinegar;
lavrushka leaf - 2-3 pieces;
spices.

Cooking method:

Put the mushrooms in a bowl and cover with water. Add spices, vinegar and garlic, stir. Switch on the Soup program and set the timer for 20 minutes.
Strain the cooled mushrooms through a sieve, scroll in a meat grinder. Chop the onions and carrots.
Pour vegetable oil into a multicooker pan, put and mix vegetables. Close the lid, put the Fry on for 15 minutes.
Then mix everything and put the Stew program on for 20 minutes.

The caviar is ready. Can be arranged in sterile jars or simply spread over a sandwich.

There are a few more tips that you shouldn't ignore.

First of all, experienced housewives advise taking loose nylon caps for mushrooms. It is not recommended to roll up the cans hermetically. The fact is that fungi without air create a good breeding ground for bacteria. Including for botulism, which is life-threatening.

Do not harvest a lot of mushroom caviar for the winter. It's safer to salt the mushrooms after all.

You can only cook with safe edible mushrooms. In unfamiliar guests, it is better to refuse such a snack. There is no guarantee that the dish is prepared according to all the rules.

In addition, children should not be allowed to taste. It is too heavy food for the body.

Everyone remembers the royal treat from the famous comedy by Leonid Gaidai "Ivan Vasilyevich changes his profession" - "red caviar, black caviar, overseas eggplant caviar." But professional chefs know that not only fish and vegetables can be used to prepare this delicious food, but also mushrooms.

Mushroom dishes are very appetizing and always welcome on the tables. But, it is most convenient to create culinary masterpieces with mushroom caviar, which will already be prepared in advance. This harvesting is usually done in the fall. Any edible forest mushrooms can be used for conservation. Also, it is not forbidden to mix different types of mushrooms. Below is a selection of mushroom caviar recipes for all tastes and aromas.

Delicious caviar from boiled mushrooms for the winter - step by step photo recipe

In the proposed photo recipe, the most important thing is to prepare all the ingredients and boil the mushrooms in advance. The main work must be provided to the multicooker. Cooking in it will be done easily without any hassle. You just need to turn on the correct mode, set a timer and wait for a delicious result. This mushroom caviar will be a good treat for guests and households.

Your mark:

Cooking time: 1 hour 25 minutes

Quantity: 4 servings

Ingredients

Boiled mushrooms: 3.5-4 kg
Onions: 300 g
Carrots: 300 g
Salt: 1.5 tbsp l.
Ground pepper (red or black): 10 g
Vegetable oil: for sautéing
Vinegar 9%: 10 g

Cooking instructions

Selected and washed, forest mushrooms should be boiled until cooked.

Typically, boiling for edible mushrooms is about 40 minutes. It is necessary to change the water once during cooking.

Put the boiled mushrooms in a convenient bowl. Let them cool slightly.

Mash the mushrooms. This is easy to do with a kitchen blender or meat grinder. Do everything slowly. It is important not to leave whole pieces of mushrooms in the mass.

Take vegetables - onions and carrots. Chop the peeled onion finely, grate the carrot root. In a multicooker bowl, fry the ingredients in oil. This should take about 15 minutes.

Send the mushroom puree to a multi-bowl. Add salt and pepper immediately.

Cook in the "Cooking" mode for 30 minutes. The lid of the multicooker must be opened to pour vinegar into the bowl, but do this at the end, just a couple of minutes before the end of the process. Finish to the end.

Sterilize the jars, boil the lids for a couple of minutes.

Fill a sterile container with caviar.

Tighten the caps.

Mushroom caviar from honey agarics

Any forest mushrooms are suitable for the preparation of caviar - boletus and boletus, boletus and boletus. But one of the first places is occupied by caviar from honey agarics - it has a pronounced mushroom taste, perfect for harvesting. In winter, it is a ready-made filling for pies and tartlets, pancakes or hot sandwiches, or you can eat it just like that, with a large spoon.

Ingredients:

Fresh mushrooms - 1 kg.
Onions - 0.3 kg.
Fresh carrots - 0.3 kg.
Bulgarian pepper - 0.3 kg.
Bay leaves, spices, salt, vegetable oil.
Vinegar - 1 tsp 9% (for each 0.5 liter container).

Algorithm of actions:

Honey mushrooms of any size are suitable for this blank, it is best to use large, ugly shapes, since after grinding the size and external beauty no longer matter.
Pour mushrooms for 1 hour cold salty water. Now they can be absolutely calmly washed and sorted out. Rinse with several more waters.
Stage two - boiling mushrooms, you need to do this in a sufficiently large amount of water with bay leaves, spices and salt (a little).
While the mushrooms are boiling, you need to cook the vegetables. Peel and rinse onions with carrots and peppers. Grate onions, carrots in different containers. Finely chop the Bulgarian pepper.
Saute in vegetable oil in turn, first onions, then add carrots to the same pan, then pepper. Add a little salt and pepper.
Throw the mushrooms in a colander, cool slightly. Cool vegetables too. Pass both mushrooms and vegetables through a meat grinder (wire rack with fine holes).
Simmer caviar over low heat for an hour and a half.
While honey mushrooms are stewed, containers and lids need to be prepared - sterilized.
Pack hot caviar from mushrooms in containers, add vinegar to each top. Cork and hide under a thick blanket as soon as possible. Additional sterilization is welcome.

In winter, the whole family will be happy to wait for mushroom evenings!

How to cook caviar from porcini mushrooms

Sometimes the "quiet hunt" for boletus has incredible results, and there are so many collected mushrooms that the question of their processing arises. Mushroom caviar is one of the best ways to prepare for the winter, especially when the boletus is too large. If there are not too many mushrooms to start the canning process, then you can prepare caviar for dinner.

Ingredients:

Boletus - 1 kg.
Tomatoes - 4 pcs. (medium size).
Garlic - 3-4 cloves.
Vegetable oil for frying - 50 ml.
Butter - 2 tablespoons l.
Salt, seasonings.

Algorithm of actions:

Sort out the mushrooms, choose those that will go for caviar. Rinse thoroughly, change the water several times.
Pour in water, bring to a boil, drain in a colander. This process will help get rid of any remaining sand and debris.
Chop the mushrooms (you can in large pieces). Fry in a mixture of vegetable and butter, time 20 minutes.
Remove the skin from the tomatoes; this can be done simply by making a cross-shaped incision and pouring boiling water over it.
Pass the tomatoes and slightly cooled porcini mushrooms through a meat grinder.
Return the mushroom caviar to the pan, simmer for 10 minutes.
In the process of stewing, add salt, spices, finely chopped garlic.

Serve chilled, if, of course, it will be possible to protect it from household members who are already sitting around the table with spoons and slices of black bread before it cools.

Recipe for mushroom caviar from butter

If the mushroom picker is lucky and he finds a clearing with butter, you can be sure that he will harvest a good harvest. These mushrooms grow together in large families and are great for pickling and cooking caviar. For the first course, boletus should be very small and beautiful; for mushroom caviar, large, broken, substandard ones are suitable.

Ingredients:

Butterlets - 1 kg.
Salt - 1.5 tsp.
Sugar - 1 tsp
Bulb onions - 0.8 kg.
Laurel, cloves - 2 pcs.
Black pepper - ½ tsp.
Garlic - 8 cloves.
Vegetable oil.

Algorithm of actions:

Stage one, not entirely pleasant - bulkhead and cleaning. Remove the slippery, sticky skin from each oiler. Then the mushroom caviar will be very light and delicious.
Then rinse the mushrooms and cook, and for the first time just bring to a boil, rinse thoroughly again. And then add water, lightly salt and cook until tender.
Again in a colander and leave to cool. Then grind the boletus using a meat grinder.
Twist the onion into a separate container. Send for sautéing in a skillet with vegetable oil.
After the appearance of a golden color, add the twisted butter. Simmer for 60 minutes.
Add sugar, pepper, laurel, cloves, garlic squeezed through a press.
Arrange the caviar in glass containers, seal tightly.

Storage place in the refrigerator, period - six months. We are sure that households will like caviar from butter so much that the jars will not last more than a block.

Mushroom caviar from chanterelle

Another type of mushroom almost always pleases with a rich harvest - these are chanterelles. Red-haired beauties also grow in groups, amicably meeting lovers of quiet hunting. Chanterelle caviar is good in many ways, not the least of which is aesthetics. In winter, transparent containers with bright orange caviar are a little hello from sunny summer and golden autumn.

Ingredients:

Chanterelles - 1 kg.
Carrots - 0.3 kg.
Onions - 0.3 kg.
Vegetable oil - 100-150 ml.
Salt - 1 tsp
Allspice - 0.5 tsp
Vinegar - 1 tbsp. l. (9%).

Algorithm of actions:

The first stage is traditional, the chanterelles need to be sorted out, and carefully, since these mushrooms are very fond of clinging to pine needles and other forest debris. Use a knife to clean off the sand from the legs, cut them off if necessary. Rinse the mushrooms, again approach this process with all care.
Further, two options are proposed for the development of events: the first is to boil the mushrooms and twist through a meat grinder, the second is to send them raw to the meat grinder, avoiding the cooking process.
Transfer the twisted chanterelles to a saucepan or heavy-walled saucepan. Top up with vegetable oil. Simmer for 60 minutes.
While the process of stewing the chanterelles is going on, you need to prepare the vegetables. The method is also traditional - to clean, rinse.
Chop the onion, grate the carrots. Saute in a separate container.
Combine chanterelles and vegetables. Pour in salt and allspice.
Simmer for another 20 minutes. Pour in 1 tbsp. l. vinegar, immediately turn off and pack in a sterilized container.

You can leave the chanterelles for cooling and serving for dinner, as the household will be delighted.

Mushroom caviar with onions, carrots and garlic

Mushroom caviar is one of the most favorite dishes that goes well with various vegetables and meat. This is a delicious filling for thin pancakes and pies from yeast dough... But caviar itself can be bland, even spices do not save it, so the housewives came up with the idea of cooking it with carrots, it improves the color of the dish, with onions and garlic, which give an amazing aroma.

Ingredients:

Forest mushrooms (boletus, aspen or chanterelles) - 0.5 kg.
Carrots - 1-2 pcs.
Bulb onions - 1-2 pcs.
Garlic - 3-4 cloves.
Salt, spices.
Vegetable oil for frying.

Algorithm of actions:

You will have to start cooking by picking and washing mushrooms. Wash thoroughly, removing forest debris, blades of grass, pine needles or Christmas trees.
Porcini mushrooms or chanterelles can be immediately sent to the pan, where the vegetable oil is heated. Boil other mushrooms (20 minutes). Fry mushrooms for a quarter of an hour.
Saute the chopped onions in a separate skillet for 15 minutes.
In the third, fry the carrots, which are pre-grated.
Send fried mushrooms, sautéed vegetables, fresh garlic, peeled and passed through a press to a blender.
Season with salt, add spices, for example, paprika and allspice and simmer everything together for another 5-10 minutes.

The taster will not be able to tell right away which taste or aroma is better.

Mushroom caviar with tomatoes - a delicious recipe

In addition to onions and garlic, mushroom caviar goes well with carrots and tomatoes; these vegetables give the finished dish a beautiful, appetizing color. Mushroom caviar with tomatoes - well worth it in winter, especially in a cool place.

Ingredients:

Mushrooms (boletus or boletus, honey agarics or chanterelles) - 2 kg.
Tomatoes - 1 kg.
Onions - 0.5 kg (or more, up to 1 kg.).
Vegetable oil.
Vinegar - 2 tbsp. l.

Algorithm of actions:

At the start of the workpiece, you need to clean the mushrooms from debris, remove the slippery skin from the oil.
Boil for 15-20 minutes. Send for frying in hot vegetable oil.
Remove the skin from the tomatoes; it is convenient to do this by pouring boiling water over them. If left unopened, the skins will be felt in the final dish.
Chop the tomatoes in mashed potatoes. Chop the onion finely.
Send to mushroom caviar. Simmer for 1–1.5 hours.
Pour in vinegar. Proceed with packaging in sterilized containers.

Keep under a warm blanket or blanket for another day.

How to cook frozen mushroom caviar

Sometimes the mushroom harvest is so huge that there is no longer any strength to make some preparations after the bulkhead and washing. Then many housewives simply boil the mushrooms and then freeze them. From such a semi-finished product, you can not only cook soup, but also cook delicious mushroom caviar.

Ingredients:

Mushrooms (any) frozen - 0.3 kg.
Bulb onions - 1 pc.
Salt, spices, herbs.
Vegetable oil.
Sour cream - 150 gr.

Algorithm of actions:

Defrost the mushrooms by placing them in a colander, since there will still be a lot of liquid.
Peel the onion, sauté using a deep frying pan with heated oil.
Chop mushrooms finely, send to onions... Fry until a delicious aroma appears.
Now you can salt and pepper. It remains to pour in sour cream and simmer for another 5 minutes.

Ready caviar has a bright taste, pleasant consistency (mushroom pieces are felt), suitable for tartlets and hot sandwiches.

Dried Mushroom Caviar Recipe

If the forest pleased with a rich harvest, and there is a stove or an electric dryer for vegetables in the country, then the process of processing mushrooms turns into a pleasure. Dried mushrooms, firstly, retain their taste, secondly, they have a more pronounced aroma, and thirdly, they are well stored. And from them, by the way, good mushroom caviar is obtained.

Ingredients:

Dried mushrooms (ideally boletus) - 350 gr.
Onions - 1-2 heads (depending on size).
Hot pepper (ground), salt.
Vegetable oil.

Algorithm of actions:

The preparatory phase will take the longest. Dried mushrooms you need to return almost "original appearance", for this you need to fill them with water, leave for 3 hours.
Then change the water, boil the mushrooms until they are completely ready.
Next, the mushrooms need to be chopped: the first option is to chop with a knife, as small as possible, the second option is a meat grinder (blender).
Peel and wash onions. Chop finely and sauté in butter.
Combine together in a blender, salt and pepper.

This caviar is good both for filling pies and for snacks, if you put it on tartlets or on crackers.

Any edible mushrooms are suitable for mushroom caviar, most often in this way they process too large and not very beautiful, in general, substandard specimens.

You can make caviar from fresh mushrooms, dried or frozen.

Boletus or chanterelles do not require pre-boiling, they can be fried immediately. It is better to boil all other mushrooms, and for the first time bring to a boil, strain the mushrooms, add water over a new one and cook until tender.

In caviar, onions and tomatoes, carrots and bell pepper... And be sure to experiment with spices!

We are waiting for your comments and ratings - this is very important for us!

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, diluted with a little salt (10 g per liter) and citric acid(2 g per liter).
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.

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