Mushroom dishes are always a hit. It is much easier and faster to prepare them if the housewife has mushroom caviar stored in her bins for the winter. This preparation is very easy to prepare. It will allow you to quickly utilize all excess wild mushrooms, so it can also be called budgetary.
Different recipes require different methods of preparing raw materials and processing technology. Somewhere one type of mushroom is used, somewhere an assortment of mushrooms is used, where they are mixed in certain proportions. To enrich the aroma and taste, vegetables, spices and garlic are added to the preparation.
Stocking up on wild mushrooms is easy. The main thing is to have a simple recipe for finger-licking caviar on hand.
Ingredients:
- 1 kg each of butter and honey mushrooms;
- 0.3 kg of carrots and onions;
- 40 ml vegetable oil;
- a little rock salt and ground pepper.
We wash the mushrooms with hot water to remove the mucus from the oil, and remove spoiled and wormy specimens. Transfer them to a suitable vessel, boil for half an hour, adding a little salt.
Attention! All foam that appears on top of the mushrooms must be removed.
Drain the finished mushrooms through a colander. When there is no liquid left, pass them through a meat grinder with a large grid.
Meanwhile, peel the carrots and onions and chop them with a knife or grater. Fry all vegetables until soft. In a cauldron, combine the mushroom mixture with the fried vegetables and season to taste. Simmer the caviar under the lid at moderate heat for about 40 minutes. Occasionally open the cauldron and thoroughly mix the contents with a wooden spoon.
Fill sterile jars tightly with hot caviar, pour 2 tablespoons of refined oil on top and screw on the tin lids.
Recipe for chanterelles with carrots and onions
Ingredients:
- 1 kg honey mushrooms;
- 1 carrot;
- 2 onions;
- 50 ml vegetable oil;
- 1 bay leaf;
- a little pepper and salt.
We carefully sort the mushrooms, refresh the cut at the stem and wash them several times.
Advice! It is better to marinate young small mushrooms whole, but overgrown specimens can be used for caviar.
Pour the mushrooms into salted water with bay leaves and boil for 30-40 minutes. Then we filter the contents and rinse with water.
Remove the husks from the onions, cut into cubes, and place in a frying pan. We peel the carrots, three and add them to the onions. Mix everything and fry until lightly browned. Pass the slightly cooled mass through a meat grinder. Grind the boiled chanterelles in the same way.
Mix the crushed products in a cauldron, add spices to taste and simmer over medium heat for 40 minutes. To prevent anything from burning, stir the contents periodically.
Fill a sterile container with mushroom mass. We compact it so that there is about 1 cm left to the top. We fill the rest of the space with sunflower oil and seal it. The twist should be stored for no more than a year.
Cooking with tomatoes without sterilization
Don't pass by this wonderful recipe for caviar and mushrooms. Moreover, it is preserved without sterilization.
Ingredients:
- 2 kg of any forest mushrooms;
- 1 kg of ripe fleshy tomatoes;
- 2 tbsp. table vinegar;
- 0.5 kg of onion;
- a little vegetable oil (odorless).
Any wild mushrooms or a mix of them will work for this recipe. We make sure that they are all without damage or wormholes, and we remove all the rubbish. Cook the gifts of the forest for about a quarter of an hour. Strain through a colander, chop finely with a knife and place in hot oil for frying.
Meanwhile, scald the washed tomatoes and cool them sharply in ice water. After such a contrast shower, the peel will come off easily. Puree the resulting pulp with a blender. Peel the onion and finely chop it.
Combine mushrooms, fried onions and tomato puree in a thick-walled bowl. Simmer covered, stirring occasionally, for an hour and a half. At the end of the stewing, pour in the vinegar and place in a prepared glass container. We insulate the sealed jars and leave them for a day until they cool.
Mushroom caviar with zucchini for the winter
An excellent alternative to the rather boring one would be mushroom caviar with zucchini for the winter.
Ingredients:
- 3 carrots;
- 1 young zucchini;
- 1 garlic head;
- 4 onions;
- 300 g wild mushrooms;
- 1 tbsp. table vinegar;
- 1 tsp granulated sugar;
- a little spices and salt.
Remove the skins from the onions, peel and rinse the carrots. Wash the zucchini, thinly cut the peel, split it in half and scrape out the seeds with a spoon. Wash the mushrooms thoroughly and cut them into several pieces if necessary.
Read also: Corn for the winter - 7 recipes
Place diced zucchini and coarsely grated carrots in a cauldron. Cut the onion into cubes, pour into a frying pan, and sauté together with the chopped mushrooms. Transfer the contents into a cauldron, add salt and add spices.
On a note! A mixture of Provençal herbs goes well with mushrooms and vegetables.
Mix the contents, set to simmer for 1.5-2 hours, stir the caviar periodically. 5 minutes before the end of cooking, add salt, crushed garlic, granulated sugar and table vinegar. Stir everything, simmer a little more and pack into prepared containers. After seaming, wrap the caviar and keep it warm until it cools.
From fresh mushrooms
Fresh mushroom caviar is a great twist. It is suitable for sandwiches, tartlets and other snacks.
Ingredients:
- 1 kg of fresh mushrooms;
- 1 large onion;
- 200 g carrots;
- 2 garlic cloves;
- vegetable oil;
- a little salt and black pepper.
We clean, sort and wash fresh mushrooms thoroughly. Cut them into pieces and cook with salt until tender. Peel the onion, cut into cubes and sauté until transparent. Then we throw in the grated carrots and garlic gruel. Add salt and simmer over low heat for 20 minutes in a sealed container.
Grind the boiled mushrooms in a blender, combine them with frying, and season with spices. Distribute the hot mass over the prepared container and twist.
Recipe for boiled mushrooms with vegetables
Very tender, appetizing and aromatic caviar from boiled mushrooms with vegetables is obtained according to this recipe.
Ingredients:
- 1.5 kg of cooked mushrooms;
- 0.5 kg bell pepper;
- 0.5 onions;
- 0.5 kg of green tomatoes;
- 0.5 kg carrots;
- 200 ml vegetable oil;
- 1.5 tbsp. table vinegar (9%);
- 1 tbsp. salt;
- 2 bay leaves;
- 1-2 pinches of black pepper.
Mushrooms of any kind must be carefully sorted, all unnecessary and forest debris must be discarded. Peel, wash if necessary and cut into large pieces.
Boil the workpiece in salted water for half an hour, not forgetting to remove the foam from the surface. Strain the finished mushrooms.
Advice! Mushrooms are considered ready when they sink to the bottom.
We peel the carrots, rinse them, and put them through a meat grinder with a large grid. Wash the sweet pepper, cut out the seed pod and cut into slices. Wash the tomatoes, cut out the stems and cut into medium pieces. Grind the vegetables individually in a meat grinder with a fine mesh. Grind the mushrooms last, because... Because they are slippery, they will clean the meat grinder well from leftover vegetables.
Peel the onion and finely chop it into cubes. Pour vegetable oil into the bottom of the cauldron where the caviar will be stewed. When it warms up, fry the onion. Be sure to stir the frying to achieve a golden hue. Then add the carrots, mix and fry everything together for another 10 minutes.
And finally, add all the other vegetables, add salt and pepper and mix thoroughly until smooth. Cover the cauldron, wait for it to boil and mark the hour. During stewing, it is advisable to stir the mass frequently.
After an hour, add vinegar, add bay leaves and pepper. Stir and boil for another 10 minutes. Remove the bay leaf from the finished caviar, and place the mass rather tightly into sterile jars.
In the winter season, hand-made items sell out very quickly. This is mainly jam and canned vegetables. However, another good preparation for the winter is no less popular - mushroom caviar from boiled mushrooms. Be sure to try this appetizer, because it has a very unusual taste. There are several simple recipes for preparing this caviar without much expense.
Assorted caviar
Any mushrooms are suitable for preparing this caviar:
- Champignon.
- Honey mushrooms.
- Chanterelles.
- Russula.
- Boletus mushrooms.
Before you start preparing the snack, you need to properly process the mushrooms:
- Rinse.
- Clean.
- Slice.
- Boil.
The recipe for mushroom caviar for the winter is very simple. To prepare it you will need the following ingredients:
Steps to prepare this dish:
Honey mushroom appetizer
This snack not only has an amazing taste, but also an unusual color, thanks to the tomatoes that are included in its composition. Recipe for honey mushroom caviar for the winter does not require too many products:
Sequencing:
Many housewives are interested in how to prepare caviar from honey mushrooms, since these mushrooms have a reasonable price and are not inferior in taste to expensive mushrooms. This recipe is sure to please everyone for its originality.
Dried mushroom recipe
This appetizer is very tasty and original. It can be served immediately after preparation. Dried mushroom caviar has a consistency similar to pate and has an unusual aroma. It can be spread on bread, and also added to pizza and pies. To prepare it you will need the following products:
Stages of preparing this caviar:
Sterilization of jars
In order for 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 lead to the lid falling off, and a cracked jar may burst if boiling water is poured into it.
Then you need to rinse the jars of powder in hot water. Dry them with a towel and leave for a while so that all the moisture evaporates. It is 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 place a wooden plank on the bottom of the pan and place the jars on it. It is necessary to place gauze between them so that they do not touch each other. Water should cover the jars up to the hangers, but not get inside.
Let's prepare incomparable caviar from aromatic porcini mushrooms today, and we will tell you in detail how to make it tasty and correctly in the recipes described below.
Recipe for porcini mushroom caviar through a meat grinder
Ingredients:
- – 4.5 kg;
- onions – 1.5 kg;
- – 2/3 tbsp.;
- kitchen salt - to taste;
- mixture of peppers - to taste;
- table vinegar – 90 ml.
Preparation
First, we sort out all the available mushrooms, and then rinse them thoroughly in plenty of cold water. Now we move them into a tall, large saucepan, fill everything with clean water and add some salt so that it is quite salty. Place this container on the gas stove and boil the mushrooms for about 25 minutes. We throw them into a deep colander and as soon as they stop steaming, we pass everything through an electric meat grinder.
Peel the onion and chop it into large cubes. Heat sunflower oil in a large saucepan and fry the onion until soft. We remove it with a slotted spoon and chop it in exactly the same way as mushrooms, and pour in the oil in which the onion was fried. To suit your taste, add a mixture of various peppers, pour vinegar into the caviar and, after mixing the appetizer with a spatula, distribute it into glass containers fried in the oven. We put them on the stove and in saucepans with water, sterilize them for 40 minutes, after which we roll up the jars with fried lids.
Caviar from fresh porcini mushrooms - a recipe for the winter
Ingredients:
- fresh porcini mushrooms – 4 kg;
- carrots – 700 g;
- onions – 900 g;
- tomatoes – 600 g;
- sunflower oil – 300 ml;
- laurel leaf – 4 pcs.;
- pepper, salt - to taste.
Preparation
Cut the thoroughly washed mushrooms into 2-3 parts and place them in a pan with well-salted water. Boil the mushrooms on the stove for at least 15-20 minutes, then transfer them to a metal colander and rinse under running water, and then leave to drain.
Fry finely chopped fresh onions in a deep saucepan along with grated carrots on a medium grater until the vegetables are ready. Next, add tomatoes twisted through a large sieve in a meat grinder and, sprinkling everything to taste with aromatic black pepper and salt, simmer under the lid for about 7 minutes. Move it all together with the oil into a saucepan with a thick bottom and add the boiled mushrooms, chopped into small pieces, to the stewed vegetables. We simmer the caviar on the gas stove burner for an hour, and then distribute it into glass jars, scalded three times with boiling water and seal them hermetically.
Caviar from the legs of porcini mushrooms - a recipe for the winter
Ingredients:
- stems of porcini mushrooms – 2 kg;
- onion – 700 g;
- fresh parsley – 1 bunch;
- sunflower oil – 120 ml;
- vinegar – 50 ml;
- kitchen salt - to taste.
Preparation
If you need porcini mushroom caps to prepare any tasty dishes, then we know how to prepare equally tasty caviar from the remaining legs.
We wash the legs even more carefully and responsibly, as there may be remains of soil on them. Next, cut them into arbitrary cubes and fry them together with the same cubes of juicy onion in a large amount of sunflower oil in a saucepan. When we see that the mushrooms are already seized with brownish crusts, turn off the gas and let them cool. Then we transfer all this aromatic beauty into a large blender bowl and grind it to a paste with small pieces. We transfer it back to the saucepan and, adding a little water and kitchen salt (to taste), simmer the appetizer for 30 or even 40 minutes. We distribute it into properly prepared jars and seal everything with tin lids.
Lenten mushroom caviar from boiled mushrooms is perfect not only as a snack, it can be used as a filling for pies and pies, dumplings, and you can also make soup or sauce.
Some people put mushroom caviar into bags and freeze it for future use; in this form it can be stored for about four months. I don’t store caviar for long - in the refrigerator in a jar. To cook it fresh all year round, I use frozen mushrooms, boiling them first. I usually prepare this dish from our taiga mushrooms, more often from boletus and red cap mushrooms.
I prepare the products according to the list.
I pass the boiled mushrooms through a meat grinder. Sometimes when preparing caviar, mushrooms are passed through a meat grinder twice, but I like caviar in small pieces.
I cut the onions into cubes.
I grate the carrots on a coarse grater.
Heat a frying pan, add 2-3 tablespoons of vegetable oil, fry the onions over medium heat.
I add the prepared carrots and fry them too.
I pass the fried vegetables and tomatoes through a meat grinder. I combine chopped mushrooms, vegetables, and remaining vegetable oil.
Salt and pepper mushroom caviar to taste.
I fry the mushroom caviar in a frying pan over low heat for about 50 minutes. This process will give the caviar a rich taste and aroma.
I stir the mixture from time to time so that it does not burn and cooks evenly.
Mushroom caviar from boiled mushrooms is ready!
I transfer the finished caviar into a clean, dry jar, let it cool, and put it in the refrigerator.
Enjoy your meal!
Porcini mushrooms, or porcini mushrooms, are a very valuable product that not only has a divine taste, but also a huge number of beneficial properties for the human body. And there are quite a lot of recipes for preparing dishes from boletus mushrooms. They can be salted, pickled, dried, fried and consumed boiled. In addition, you can prepare delicious preparations for the winter from porcini mushrooms. One example of such dishes is porcini mushroom caviar.
In this article, we will look at not only the basic principles of preparing such caviar, but also provide the best recipes for this unusual dish, so that you can freely choose the most suitable cooking option at home.
Porcini mushroom caviar
Mushroom caviar is not yet a very common dish, but its rich, pronounced taste is gaining more and more supporters. The main advantage of this winter preparation is that it is easy to prepare, quickly stored, and can be consumed both cold and hot.
In addition, the raw material for cooking can be fresh porcini mushrooms, as well as dried or even boiled boletus mushrooms. In other words, no matter what residue of this product you have, you can easily diversify your family’s menu with an unusual dish.
Since there are quite a lot of recipes for mushroom caviar, we will present the best of them in more detail so that you can choose the best dish according to your taste preferences.
With onion
One of the best is considered to be the combination of porcini mushrooms and onions. It is not surprising that these two ingredients were included in the composition of the unusually tasty caviar (Figure 1).
Note: You can prepare a portion of this snack even if you only have a few fresh mushrooms left from pickling or pickling.
So, for one serving you will need 3-4 large boletus mushrooms, 2 medium-sized onions, half a teaspoon of vinegar, 2 tablespoons of any vegetable oil and a little dill.
This dish is quick to prepare. Chop the peeled and washed mushrooms and onions into the smallest cubes possible. If desired, you can pass them through a meat grinder, then the mixture will be more uniform in consistency. After this, the mixture is seasoned with vegetable oil and vinegar, and chopped dill is added to give it a brighter color.
Figure 1. Recipe with onions As you probably noticed, both mushrooms and onions in this dish remain raw, so this preparation is not suitable for long-term storage. In addition, some doubt the safety of such snacks precisely because the products are not heat-treated. If you are afraid to eat wild mushrooms raw, you can cut the onions and boletus mushrooms into pieces of any size, fry them in a frying pan, and only then put them through a meat grinder and season them.
With garlic
The taste of porcini mushrooms with garlic is also quite bright. Unlike the previous recipe, which uses fresh boletus, to prepare mushroom caviar with garlic you will need pre-salted mushrooms (Figure 2).
Figure 2. Appetizer of boletus with garlic For one serving you will need 70 grams of salted boletus mushrooms, a tablespoon of vegetable oil, 1 small onion, 2-3 cloves of garlic, several green onions, a teaspoon of 3 percent vinegar, salt and pepper to taste.
The preparation of mushroom caviar with garlic is as follows:
- Salted boletus mushrooms need to be rinsed from brine and finely chopped with a knife. To achieve a more uniform consistency, you can pass them through a meat grinder.
- Cut the onion into small cubes and sauté in a frying pan with vegetable oil. At the end, add the prepared mushrooms and simmer for another 10-15 minutes.
- While the mixture is being prepared, you need to peel the garlic, pass it through a press and mix with finely chopped herbs, salt and pepper.
When the mushrooms and onions are ready, simply mix with garlic dressing, mix thoroughly and place in a salad bowl. For beauty and piquancy, you can sprinkle the appetizer with chopped green onions.
With tomatoes
Mushroom caviar cooked with tomatoes is no less successful. For this dish you will need 1 kg of boletus mushrooms, 4 medium tomatoes, 3 large cloves of garlic, 2-3 tablespoons of vegetable oil, the same amount of butter, salt, ground black pepper, chili pepper and ground paprika (Figure 3).
To prepare this snack, follow the detailed instructions:
- Cut the peeled boletus into small pieces and pour into a frying pan with preheated vegetable oil and butter. You need to fry the product over medium heat for about 15-20 minutes. This time will be enough to cook even the largest pieces.
- While the mushrooms are frying, peel the tomatoes. To do this, you need to make a cross-shaped cut on them and scald them with boiling water. Tomatoes prepared in this way are cleared of seeds and passed through a meat grinder.
- When the boletus mushrooms are ready, we also grind them in a meat grinder and mix them with the chopped tomato pulp.
Figure 3. Caviar from boletus and tomatoes Transfer the finished mixture back to the frying pan and simmer for another 5-7 minutes to evaporate excess moisture. A minute before readiness, add salt, pepper and chopped garlic and mix thoroughly.
It is advisable to serve the dish chilled, but even warm, this appetizer has a surprisingly pleasant and rich taste.
Fresh porcini mushroom caviar
If you have a sufficient amount of fresh boletus, you can always prepare caviar from them, which can be served immediately after cooking, and used for storage in the refrigerator.
For this recipe you need to take 300 grams of porcini mushrooms, 2 onions, 3-4 tablespoons of vegetable oil, salt and pepper to taste. We clean the boletus mushrooms, rinse them under running water and cut them into small pieces. Next, they need to be boiled in water, constantly skimming off the foam. When the pulp is ready, cool the mushrooms and pass them through a meat grinder.
You also need to cut the onion into small cubes and fry it in a frying pan with vegetable oil until soft. Add fried onions to the mushroom mixture, salt and pepper, and mix thoroughly. This dish can be served immediately, but if you have prepared a lot of caviar, you can always put it in sterilized jars, cover tightly and store in the refrigerator.
Caviar from dried porcini mushrooms
If you have some dried mushrooms left over from last season, and fresh boletus mushrooms are on the way, you can always use your old supplies to prepare delicious, aromatic caviar.
To prepare, you will need 100 grams of dried boletus mushrooms, 1-3 onions (to taste), vegetable oil, salt and pepper.
Caviar from dried porcini mushrooms is prepared as follows:
- We wash the boletus under running water and soak in cold water for 2 hours. After this, they need to be boiled in the same water until tender.
- Place the mushrooms in a colander to remove any remaining moisture.
- Meanwhile, cut the onion into as small a cube as possible and fry it in vegetable oil until soft.
Mix mushroom paste with onions, add salt, pepper and vegetable oil. Then the caviar is thoroughly mixed and served. If desired, you can add a little granulated sugar to the mixture to make the taste more delicate.
Recipes for caviar from porcini mushrooms through a meat grinder
In most cases, to prepare mushroom caviar, boletus mushrooms are cut into small cubes. But it is much more effective to grind them in a meat grinder. This will give the mixture a more uniform consistency (Figure 4).
Note: Mushroom caviar, for the preparation of which a meat grinder is used, is ideal for those cases when you intend to eat it not as an independent dish, but to spread the finished mixture on bread.
According to this recipe, you need to take 400 grams of porcini mushrooms, peel and rinse them under running water. Then, without cutting the boletus into pieces, boil them in salted water. On average, 1 liter of liquid will require 2 tablespoons of salt. When the pulp becomes soft, drain the water, place the mushrooms in a colander and cool them.
Figure 4. Stages of preparing boletus caviar through a meat grinder After this, we pass the product through a meat grinder and add finely chopped onion and garlic, passed through a press. It is better to chop the onion rather than pass it through a meat grinder. This will give the dish a spicy flavor. It is better to season such caviar with mayonnaise or sour cream, of course, not forgetting to salt and pepper the mixture.
Boiled porcini mushroom caviar
In most cases, preparing mushroom caviar involves frying or boiling boletus mushrooms. We present to your attention a recipe according to which the appetizer is prepared from a boiled product, and you can use both fresh and dried mushrooms.
So, cooking begins with preparing the mushrooms themselves. In total you will need 0.5 kg of boletus mushrooms. If you use fresh ones, just clean them and rinse them under running water. Dried ones must be sorted and washed. Then dip the boletus into unsalted water and boil until soft. After this, filter the product and grind it in a meat grinder to a homogeneous paste.
Note: The water used for boiling does not need to be thrown away. This is a valuable mushroom broth that can be successfully used to prepare hearty and flavorful first courses.
Once the mushroom paste is ready, you need to prepare the onions. This recipe uses quite a lot of this vegetable: 10-12 pieces, depending on the size of the bulbs. They need to be peeled, finely chopped and fried in vegetable oil. Next, cool the onion mass and mix with mushrooms. To give the snack a piquant taste, you need to add not only traditional salt and pepper, but 1-2 tablespoons of 9 percent vinegar.
Mix the finished mixture thoroughly, put it in a salad bowl and garnish with fresh herbs and lemon slices.
Mushroom caviar from porcini mushroom stems
It often happens that it is not possible to prepare whole boletus dishes. For example, the caps were used for drying, but the legs were not suitable for this purpose. Especially for such cases, a recipe for making caviar from the legs of porcini mushrooms was created. For this recipe, you can use both fresh and dried product, but the proportion will be different. For example, if you use raw drumsticks you will need 250 grams per serving, but dry drumsticks you will need only 50 grams. The list of ingredients also includes onions (1 piece), vegetable oil (2 tablespoons) and ground black pepper.
The cooking procedure remains the same: boil the washed legs, place in a colander and let the water drain. After this, they need to be finely chopped or passed through a meat grinder. Chop the onion, fry and mix with the mushroom mixture. Next, pepper the caviar, mix thoroughly and serve. If desired, you can add salt, garlic or lemon juice to the mixture for piquancy. In addition, according to this recipe, you can prepare caviar from pre-salted or pickled mushrooms.
In fact, all these recipes are basic, and if desired, you can add not only onions and tomatoes, but also dry mustard, bell pepper and other vegetables to your taste.
Porcini mushroom caviar for the winter in jars
Most of the recipes above involve cooking mushroom caviar before serving. But, if you want to preserve this tasty dish throughout the winter, you better use these recipes for playing porcini mushrooms in jars for the winter. We will present several recipes at once so that you can choose a preparation to suit your own taste.
For the first recipe for mushroom caviar you will need 1 kg of fresh boletus, 200 ml of water, 10 grams of salt and 4 grams of citric acid. Separately, you need to prepare the ingredients for the dressing: 100 grams of vegetable oil, 20 grams of mustard diluted in 100 ml of 5 percent vinegar, salt and pepper to taste (Figure 5).
The preparation of caviar is carried out in the following sequence:
- We inspect the mushrooms, select only the best specimens, wash them under running water and separate the stems from the caps.
- In a separate enamel pan, mix water, salt and citric acid, put the mixture on the fire and bring to a boil.
- When the liquid boils, add the prepared mushrooms and cook over low heat, constantly skimming off the resulting foam. Boletus mushrooms need to be cooked until cooked: when they are cooked, they will settle to the bottom.
- Next, remove the mushrooms from the liquid and place in a colander to drain excess moisture from the product. After this, you need to rinse the workpiece with cold running water and let the water drain again.
When the boletus mushrooms are ready, finely chop them or pass them through a meat grinder, season with the remaining ingredients, mix thoroughly and place in dry, sterilized jars. Cover the containers with lids and place them in a sterilization pan filled with water at +40 degrees. It takes 45 minutes to sterilize the workpiece for half-liter jars and 55 minutes for liter jars. Next, we simply seal the caviar with lids and send it for storage.
Figure 5. Preparing winter snacks in jars Another recipe also involves pre-cooking the mushrooms. First, they need to be washed, cleaned and rinsed thoroughly with cold water. Next, without cutting, place the boletus mushrooms in an enamel pan, pour 800 ml of water into it, add a glass of salt and cook over medium heat for half an hour.
Note: All ingredients for this recipe are given for 250 grams of fresh boletus.
During the cooking process, the mushrooms must be stirred periodically and the foam formed on the surface must be removed. The readiness of boletus mushrooms can be determined by several signs. Firstly, the finished mushrooms settle to the bottom, and secondly, the brine becomes transparent. As soon as they are ready, they are quickly taken out of the water and, without allowing to cool, they are crushed through a meat grinder or cut with a knife.
While cooking boletus mushrooms, onions should also be prepared: they are peeled, cut into rings or half rings and fried in vegetable oil until golden brown. In total, after frying, you should get a little less than a glass of this vegetable. After this, the onions are also passed through a meat grinder and mixed with mushrooms. Add 70 grams of vegetable oil, a tablespoon of 6 percent vinegar and finely chopped fresh dill or parsley to the preparation.
Mix the mixture thoroughly, add salt to taste if necessary and place in dry, sterilized jars. Cover the containers with lids and sterilize in boiling water for 40 minutes (for 0.5 liter jars). After the heat treatment is completed, the jars are hermetically sealed and sent to the pantry for storage. This dish is best served cold.
The steps for preparing classic mushroom caviar are shown in the video.
Loading...