I think each of us would like to have a magical self-assembled tablecloth. After all, sometimes we don’t have the energy and time to prepare food. At such a moment, jars of snacks and preparations are always useful. Vegetables, fruits, berries or mushrooms - you can prepare a bunch of tasty and healthy dishes from them. Today we will talk about mushrooms, or more precisely about mushroom caviar.
We all know that they contain a lot of protein. Mushrooms are also often called “forest meat”. The only thing is that it is not recommended to be given to small children; it is a difficult product for digestion. Caviar from them is eaten as an independent dish, spread on bread, baked into pies or casseroles.
What mushrooms can you use to make mushroom caviar?
To prepare caviar, you can use porcini mushrooms, chanterelles, honey mushrooms, champignons or boletus mushrooms. And if you mix several types, the taste of such a snack turns out to be very unusual. You can cook from fresh, salted, dried or frozen mushrooms.
Important - the mushroom must be edible.
There are a great many ways to create caviar. Today I will share the most delicious ones.
Mushroom caviar from honey mushrooms with onions and carrots
This version of caviar turns out to be very piquant and beautiful. The dish looks bright and is suitable even for a festive table. Usually cooked caviar is packaged in jars and left for the winter. Or you can eat this tasty and satisfying dish right away.
You can take any mushrooms - honey mushrooms, chanterelles, porcini and other edible mushrooms.
Grocery list:
- onion - 250 g,
- carrots – 250 g,
- peppercorns – 3-4 pieces,
- a couple of bay leaves,
Procedure for preparing caviar:
- At the first stage, we remove dirt and debris from them. Rinse thoroughly under running water.
- Place our mushrooms in a saucepan with cold water. Add peppercorns and a couple of bay leaves. Cook for 20-25 minutes in salted water. When the mushrooms sink to the bottom, they are cooked.
- Pour the water out of the pan, place the mushrooms in a sieve and rinse with cold water.
- Let's start with the vegetables. Chop the onion into cubes. Pass the carrots through a coarse grater. Grind the garlic with a press or grater.
- Pour oil into a preheated deep frying pan or frying pan and add vegetables to it. Reduce the heat to minimum. Cook until almost done (we will fry them later).
- Grind mushrooms and vegetables using an electric meat grinder or blender.
It is better to use the largest grate for the meat grinder.
- Let's add spices. Vinegar gives the dish some sourness. If you don't like it, you don't have to add this product.
- Fry the caviar for about 30 minutes under the lid.
- The last thing we add to the dish is the garlic just before it’s ready. When all the liquid from the caviar is gone, you can turn it off.
- While the caviar is hot, pack it into sterilized jars. Cover with prepared lids. We sterilize half-liter jars with caviar for about 30 minutes, and liter jars for about an hour. You can do this in a saucepan with water.
or in the oven.
Then we twist the jars well and turn them upside down.
Mushroom caviar from boiled mushrooms for the winter
Another recipe for boiled mushrooms - but with different spices and without carrots. For this recipe we use only fresh mushrooms. The most delicious caviar will come from honey mushrooms and milk mushrooms. The latter must first be soaked in cold water so that they do not become bitter.
Grocery list:
- About a kilogram of mushrooms;
- 200 grams of onions;
- juice of a quarter of a lemon;
- 3-4 tablespoons of vegetable or olive oil;
- salt and black pepper to taste.
The process of creating caviar:
- We remove bad mushrooms (rotten and rotten). We sort them out from debris and twigs. Rinse thoroughly under tap water.
- Cook pure mushrooms for 60 minutes. Using a colander or sieve, remove excess liquid.
- Fry the diced onion.
- Grind the mushrooms and onions twice through a meat grinder with a fine nozzle.
- Salt and pepper to taste.
- In a deep bowl (cauldron or roasting pan), fry the resulting mass for about 10 minutes. At the end of cooking, sprinkle with lemon juice.
- Pack into clean jars. We sterilize half-liter jars with caviar for about 30 minutes, and liter jars for about an hour.
Frozen mushroom caviar
Or you can simply freeze boiled mushrooms in the summer or fall and prepare delicious caviar from them in the winter.
Grocery list:
- assorted mushrooms to your taste – 1 kg,
- onion - 250 g,
- carrots – 250 g,
- garlic about 4-6 cloves,
- vinegar essence – 1/3 tsp,
- refined vegetable oil – 50-70 ml,
- coarse rock salt – 1 tbsp. l.,
- peppercorns – 3-4 pieces,
- a couple of bay leaves,
- black or white pepper - to your taste.
Procedure for preparing caviar:
- When we cook from frozen mushrooms, we first need to remove them from the refrigerator. After defrosting, place in a colander and rinse.
- Let's start with the vegetables. Chop the onion into cubes. Three carrots on a coarse grater. Grind the garlic with a press or grater.
- Pour oil into a preheated deep frying pan or frying pan and add vegetables to it. Reduce the heat to minimum. When the vegetables become soft, remove from the stove.
- Grind mushrooms and vegetables using an electric meat grinder.
- We send the entire mass to a roasting pan or frying pan.
- Let's add spices. Vinegar gives the dish some sourness.
If you don't like it, you don't have to add this product.
- The last thing we add to the dish is the garlic. When all the liquid from the caviar is gone, you can turn it off.
- While the caviar is hot, pack it into sterilized jars. Or we eat right away!
Mushroom caviar in a slow cooker
Most housewives have a multicooker in their kitchen. Mushroom caviar can be prepared in it according to any of the recipes in this article. Or use this recipe as a basis. All the details in the video recipe:
Dried mushroom caviar - the most delicious recipe
For this recipe, I recommend using porcini mushrooms. It is advisable to use only the caps, and the legs can be used for soup.
Grocery list:
- dried mushrooms – 200 g;
- a couple of large onions;
- large carrots - 1;
- a few cloves of garlic to taste;
- salt - to taste;
- white or black pepper – 0.5 tsp;
- vinegar - 1 tbsp. l.;
- granulated sugar – 1 tsp;
- refined vegetable oil for frying;
- soft butter – 80-100 g.
The process of creating caviar:
- Soak the dried mushrooms in clean cold water for a couple of hours. At the same time, we change the water several times. This way we will get rid of the mushroom mucus.
- At this time we will work on other components. Peel and chop the onion and garlic to your heart's content. Because all the ingredients will go into the meat grinder anyway.
- Peel the carrots and grate them.
- Change the water in the mushrooms and place the pan on the gas stove for 30-40 minutes. During cooking, remove any foam that forms. Place the boiled mushrooms in a colander.
- Place the vegetables in a hot frying pan with vegetable oil.
- When the vegetables become soft and golden, add mushrooms to them.
- After the liquid has boiled away from the pan, fry the mushrooms until golden brown.
- Using a blender or meat grinder, grind the mixture from the pan.
- Now we need to season our caviar. Salt, sugar, vinegar, garlic and pepper. Stir and taste, maybe you need to add something.
- Mix the cooled mass with soft butter. The dish is ready.
Methods for storing mushroom caviar:
There are two ways to store our finished caviar:
- Storage in the freezer.
- Rolling into jars and storing in the underground or basement.
To freeze caviar, it is better to use special zip bags. They are completely filled with mushroom mass, excess air is removed. Close the bags and store in the freezer. Caviar can be stored for about a year. We eat the opened package immediately, otherwise harmful bacteria may appear in it. Therefore, do not make large freezer bags.
When stored in jars, caviar is packaged and a small amount of hot vegetable oil is poured. The jars are covered with tin lids. Place a cotton towel in a large saucepan or basin and pour hot water. Jars of caviar are sent into the container. They should be completely covered with water. Liter jars are sterilized for 40-50 minutes, half liter jars for 20-30 minutes. Cover with lids and allow to cool, after wrapping them in a cotton blanket.
In order for caviar to turn out great, you need to know a few rules for preparing it:
That's all the secrets. Cook with pleasure - in winter you will remember summer!
I will be glad to repost your comments.
Mushroom caviar is one of the best appetizers that you won’t be ashamed to put even on the holiday table. In addition, it can be used as a filling for pies and for preparing other dishes. In addition, mushroom caviar, which is easy to make for the winter, is quite inexpensive.
Basic rules for preparing mushroom caviar
In order for mushroom caviar prepared for the winter to be truly tasty, you must follow several important rules.
- Any mushroom is suitable for preparing mushroom caviar, as long as it is edible. However, this does not mean that they do not need to be sorted out and processed. All mushrooms must be inspected, debris must be removed from them; rotten, wormy and overgrown mushrooms must be thrown away. If mushrooms classified as 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).
- The most delicious caviar comes from chanterelles and honey mushrooms, as well as from the stems of mushrooms, especially the noble ones. When salting the caps, a lot of legs remain, from which it is quite possible to make several jars of caviar for the winter.
- The mushrooms from which mushroom caviar is prepared for the winter should first be boiled for at least 40 minutes. Vegetables for this appetizer are usually fried.
- Mushroom caviar, like any other, should have a uniform consistency. For this reason, mushrooms and vegetables must be chopped. If vegetables can be rubbed through a sieve, the structure of mushrooms will not allow this to be done with them - a blender or meat grinder will be required to grind them.
- Jars for mushroom caviar can be used only sterilized ones, as well as their lids. It is not advisable to use metal lids; plastic ones are better. 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 chosen recipe.
Mushroom caviar with lemon
- mushrooms – 1 kg;
- onions – 0.2 kg;
- parsley – 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, add water so that it completely covers them, add salt and cook for 50 minutes, constantly skimming off the foam.
- Peel the onion, cut into small cubes, fry in plenty of oil.
- Wash, dry the parsley, chop it finely.
- Place the mushrooms in a colander, let the water drain, cool and grind through a meat grinder.
- Combine the mushrooms with herbs and onions, pouring in all the oil remaining in the pan.
- Add lemon juice, pepper, stir.
- Place in sterilized jars and close tightly. When they have cooled, put them in a cool place.
Despite the fact that the composition of this snack is simple, it turns out very tasty.
Festive video recipe:
Spicy mushroom caviar
- porcini mushrooms, boletus, boletus (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, pour salted water over them and cook for 40 minutes, skimming off any foam that forms.
- Remove the mushrooms with a slotted spoon, cool and grind through a meat grinder.
- Chop the peeled onion and fry in oil, also chop using a meat grinder.
- Finely chop the pre-washed and dried greens.
- Mix mushrooms, herbs and onions, pour in the remaining oil and vinegar, mix everything well.
- Divide the caviar into sterilized jars of equal size.
- Place the jars in a saucepan with a towel on the bottom. Pour in enough water to reach the hangers of the jars. Put it on fire.
- After the water boils in the pan, sterilize the jars for 40 minutes.
- Cover with boiled lids.
Caviar prepared according to this simple recipe turns out very aromatic.
Spicy mushroom caviar with onions and carrots
- mushrooms – 2.5 kg;
- carrots – 0.5 kg;
- onion – 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, and chop in any way convenient for you.
- Peel the vegetables. Chop the onion as finely 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 the same with carrots.
- Mix mushrooms with vegetables, season with pepper if desired.
- Simmer the resulting mass for an hour. At this time, it must be stirred frequently so that it does not burn.
- 5 minutes before readiness, pour in vinegar.
- Place the finished caviar into jars, which should be sterilized beforehand. Roll up the jars and turn the lids down. After the caviar has cooled, store it for the winter.
This savory snack can be stored at room temperature.
Mushroom caviar from honey mushrooms with tomatoes
- boiled honey 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 around the stalk, and cut into large pieces.
- Peel and finely chop the onion.
- Pass the vegetables and honey mushrooms through a meat grinder.
- Place the vegetables with the mushrooms in a cauldron or thick-walled pan, pour in the oil, add salt and sugar, and add tomato paste.
- Simmer, covered, over low heat, stirring frequently, for an hour.
- Place a few peppercorns at the bottom of sterilized jars.
- Fill the jars with caviar, close the lids, and turn them over.
- Cover with a blanket and leave for a day. After the specified time, store it.
This mushroom caviar turns out to be very appetizing, has a rich color and delicate consistency.
Mushroom caviar with vegetables
- mushrooms (already boiled in salted water) – 1.5 kg;
- bell 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 them, cut them into small pieces of any shape.
- Wash the pepper, cut off the stalks, remove the seeds. Cut each pepper lengthwise into 6–8 pieces.
- Remove the skins from the onions and cut each into 4-8 pieces.
- Wash the tomatoes, make cross cuts on them, put them in boiling water for 5 minutes, remove, cool, peel, cut as you like.
- Pass all vegetables through a meat grinder or chop using a blender.
- Chop the pre-cooked mushrooms in the same way.
- Mix mushrooms with vegetables, add salt and pepper, and add oil.
- Simmer over low heat for an hour. All this time, make sure that the vegetables do not burn; stir everything as necessary.
- Place in prepared jars, seal and wrap them, turning them upside down. After cooling, turn the lids up and put them away for the winter.
Mushroom caviar with vegetables has an unusual but very tempting taste. It's worth trying 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 fry the onion.
- Pass the onions and mushrooms through a meat grinder, mix with the remaining oil.
This caviar can be eaten immediately or stored for the winter. In the latter case, it needs to be placed in sterilized jars, pour another spoonful of oil (in addition to what is specified in the recipe) into each jar on top, and cover with plastic lids. This caviar can only be stored in the refrigerator.
No matter what recipe the caviar is prepared according to, it will be a delicious appetizer that can be eaten with spoons, spread on bread, or added to various dishes.
What a pleasure it is to pick mushrooms in the forest! Especially when there are a lot of them. You don’t notice the time or the fact that the basket is already full. They all meet, and it’s a pity to leave them. “This is not greed, but passion,” a friend of mine once said. But when you get home, another problem arises: how to process all of them so that they don’t spoil. They have already dried and dried, but there are still a lot of them left. There is another option for how to prepare them. You can make very tasty mushroom caviar from them. It can be made from whole or just legs. Everything will turn out delicious!
This preparation is simple to prepare; just boil the forest products, chop and add tomatoes, onions, garlic and spices to them. You can prepare such a snack to eat in the near future, for example, spread on a sandwich. Or prepare them for the winter, but for this you will have to carefully prepare and sterilize the jars and lids. And the mushrooms themselves need very careful preparation before cooking. Otherwise, you cannot avoid such a terrible poisoning as botulism.
What forest products are suitable for making caviar? Variety. Of course, they should all be edible. A very tasty snack is made from boletus, chanterelles, boletus, boletus, and boletus. If you don’t have the opportunity to go to the forest, or the year was not productive, then why not make a champignon appetizer? It will turn out no less tasty. In this collection you will find the best recipes for making mushroom caviar. Take advantage of them, and your family and friends will certainly praise you for the pleasure you bring them.
Mushroom caviar for the winter from chanterelles with carrots and onions
What luck when you find a whole regiment of red foxes in the forest! Here you can definitely prepare a very tasty snack. It is very simple to prepare, and the result will definitely please you.
Ingredients:
- Chanterelles – 1.5 kg,
- Onions – 2 medium onions,
- Carrots – 2 pcs.,
- Garlic – 1 head,
- Vegetable oil – 100 ml,
- Salt – 1 tbsp. l. without a slide (to taste),
- Bay leaf – 2 pcs.,
- Ground red pepper – 1 tsp,
- Allspice peas - 5 pcs.,
- Cloves – 4 pcs.
How to cook
First of all, you need to clean the mushrooms from forest debris and rinse them thoroughly under running water. Large caps can be cut in half.
While we are cleaning the mushrooms, in the meantime we will prepare and sterilize the jars and boil the lids.
Place the chanterelles in a saucepan and fill them with cold water. Add salt, bay leaf, pepper and cloves. We put it on the fire to cook. As soon as they boil, cook for 10-15 minutes; there is no need to cook the chanterelles longer. During cooking, remove any foam that forms.
Remove the boiled mushrooms from the pan with a slotted spoon, place them in a blender bowl and chop. You can grind them by passing them through a meat grinder.
While cooking, cut the carrots, onions and garlic into small cubes. Pour oil into a heated frying pan and fry the onions and carrots until soft.
Place the chopped chanterelles, fried onions and carrots into a large saucepan, add 100 ml of vegetable oil and mix everything well. Place the mixture back on the stove and continue to simmer over low heat for 30-40 minutes. The duration of stewing depends on the number of mushrooms in the pan. Don't forget to stir the contents in the pan periodically.
If you are afraid that the mass in the pan will burn, add a little boiled water from the kettle.
10 minutes before readiness, add red hot pepper and garlic to the mixture. You will immediately notice the aroma coming out of the pan! Simmer for another 10 minutes, and then place the finished caviar into sterilized jars. Place the workpiece tightly so that there are no voids left in the jar.
Source: https://youtu.be/9xdqF5JGH5M Cover with boiled lids. Prepared caviar should be stored in a cool place.
A simple recipe for mushroom caviar from boiled mushrooms with garlic without sterilization
I have been making this preparation for many years in a row, and everyone without exception likes it. It turns out very aromatic, tasty and can be spread on a sandwich or croutons, or you can put it on a holiday table. It can be prepared from any tubular ones: boletus, boletus, boletus, boletus. Sometimes I marinate small caps and make caviar from the remaining legs. The principle of preparation is to first boil the mushrooms and then stew them with vegetables.
Required Products:
- Mushrooms – 1 kg,
- Carrots – 3 pcs.,
- Tomatoes – 4 pcs.,
- Onions – 4 pcs.,
- Garlic – 1 head,
- Vegetable oil – 1 cup (250 ml),
- Salt – 1 tbsp. l.,
- Ground black pepper - to taste.
How to cook
First, wash and peel all the vegetables. We clean the mushrooms from forest debris, rinse them thoroughly under running water and put them in a saucepan. Add cold water to the pan and place on the stove. As soon as it boils in the pan, continue to cook for another 5 minutes, and then place in a colander to drain excess water.
To prevent the mushrooms from turning black during the first treatment, you need to add lemon, vinegar or citric acid to the water. And then they will be of a natural color, which will improve the aesthetic appearance of the finished dish.
We pass the boiled mushrooms and all vegetables (tomatoes, carrots, onions, garlic) through a meat grinder. Transfer the resulting mass into a saucepan, add vegetable oil and salt, and pepper to taste.
If you are preparing the preparation for the winter, then add a little more salt. Salt is a preservative and a guarantee that the product will not deteriorate during long-term storage. Place the pan on the fire and simmer for 40 minutes, stirring constantly so that the mass does not burn.
After 40 minutes, the hot caviar is transferred into pre-sterilized jars. Pour 1 tbsp into each jar on top. l. vegetable oil brought to a boil. Cover with boiled lids.
Source: https://youtu.be/I6E4LuSQtDo Cover the jars of caviar with a thick blanket and let them cool there until they are completely cool. Store this caviar in the refrigerator or in a cold basement.
How to cook caviar for the winter in a slow cooker
If you have a slow cooker, then prepare a preparation of boiled mushrooms in it. This modern kitchen gadget saves a lot of time, and the results are, as always, excellent. While the onions and carrots are frying in your slow cooker, in the meantime, boil the mushrooms. By the way, you can use any of them that you collected in the forest. And it is not at all necessary to make caviar from one particular type; the composition can be combined.
For 1 kg of forest products add:
- Carrots – 2 pcs. (400 g),
- Onions – 3 pcs. (400 g),
- Vegetable oil – 2-3 tbsp. l.,
- Salt – 1 tbsp. l.,
- Peppercorns – 10 pcs.,
- Ground black pepper - to taste.
If you are making preparations for the winter, sterilize the jars in advance and boil the lids.
Watch how to cook caviar in a slow cooker for the winter in a short video.
The most delicious recipe for champignon caviar
The champignon appetizer turns out to be very tasty and is easy to prepare. It doesn’t have to be made for the winter; small amounts of snacks can be made as needed. It is suitable for snacking if you make sandwiches with it, spreading caviar on bread or toast. You can stuff boiled eggs with it and decorate it, it will be an excellent appetizer for the holiday table. You can also use it as a filling for pies.
Required Products:
- Fresh champignons – 600 g,
- Carrots – 2 pcs.,
- Onions – 2 pcs.,
- Vegetable oil for frying,
- Salt and pepper - to taste.
How to cook
Peel the onion and finely chop it. Fry it in a frying pan with oil until transparent. Grate the carrots and add them to the frying pan with the onions and fry until the carrots become soft.
Cut the champignons into pieces and add them to the vegetables in the pan.
During the frying process, the mushrooms will release juice; fry until all the liquid has evaporated. Salt and pepper to taste and remove from heat. Place the contents of the frying pan into a blender bowl and grind. You don’t need to grind for a long time, just a few seconds, unless you want to get a homogeneous puree. It will be better when the caviar is with small pieces of vegetables.
If you don't have a blender, you can grind fried vegetables and mushrooms using a meat grinder.
The finished snack is transferred from the blender bowl into a clean, dry jar and stored in the refrigerator.
Source: https://youtu.be/ZDX0N3JjKpY How to make caviar from frozen mushrooms
Sometimes you collect so many mushrooms in the forest that you don’t have time to process them. In this case, I clear them of forest debris and simply freeze them in bags. Then, when I want to make an appetizer, I take out the frozen bags, thaw them and cook the caviar. You can prepare it according to the same recipes as fresh ones. It turns out no worse. And today I offer you a recipe for a snack with sour cream. It turns out very tasty too. Try it!
You will need:
- Any frozen mushrooms – 300-400 g,
- 1 medium sized onion
- 1 tbsp. l. sour cream,
- 2 tbsp. l. vegetable oil for frying,
- Salt - to taste.
How to cook
Peel the onion and chop finely. Pour some oil into a frying pan and fry the onion until golden brown.
Thaw the mushrooms. It is better to do this in advance so that they defrost gradually in the refrigerator or at room temperature. Rinse them under warm running water. Place them in a saucepan, cover with cold water, add salt to taste (about 0.5 tbsp salt) and cook for 20 minutes.
Place the boiled mushrooms in a colander to drain excess water, chop finely and add to the onion. Simmer for a few minutes to allow excess moisture to evaporate. Then put a spoonful of sour cream there. Taste and add salt if necessary. Mix all ingredients and simmer for another 5 minutes. Before eating caviar, it is better to cool it first. And then spread it on bread or put it on chips, and eat with pleasure!
Recipe for preparing mushroom caviar for the winter from honey mushrooms
Whatever is prepared from honey mushrooms is always delicious, because honey mushrooms themselves are very aromatic. Accordingly, the snack turns out to be very flavorful. In addition, finely chopped onion, rather than minced, gives the caviar some airiness. It can be prepared from overgrown honey mushrooms, as well as from just the legs. Using this recipe, you can also prepare an appetizer from boletus, boletus, boletus and boletus.
Product consumption for 3 kg of boiled honey mushrooms:
- Tomatoes – 1 kg,
- Onion – 1 kg,
- Salt – 5 tbsp. l. without a slide,
- Vegetable oil – 70 ml,
- Ground black pepper - to taste.
Based on the amount of the main ingredient, the rest are either increased or decreased accordingly.
Prepare a large bowl in advance in which you will stew vegetables and honey mushrooms.
How to cook
First, boil the honey mushrooms in salted water for 5-10 minutes. Place the boiled mushrooms in a colander, and then weigh them to know how much of the remaining ingredients you need to take. After weighing, we scroll the honey mushrooms through a meat grinder. Next, roll the tomatoes into another container. Peel the onion and chop finely.
Pour oil into a bowl, add chopped onion and fry it in a bowl until golden brown.
As soon as the onions are fried, add the rolled tomatoes and ground honey mushrooms to the bowl, mix thoroughly. Salt, pepper and mix the mixture again.
Cook the mushrooms and vegetables over low heat for 30 minutes, stirring constantly so that the mixture does not burn.
In the meantime, prepare and sterilize the jars and boil the lids. Place the finished caviar into sterile jars and cover with lids.
You can also close it with nylon lids. Then the snack is stored in the refrigerator and needs to be eaten quickly. If you want to leave it for a long winter, then it is best to wrap the jars with iron lids in a thick blanket and leave them like that until the jar cools completely. It is better to store such a preparation in a cool place.
Mushroom caviar from milk mushrooms through a meat grinder
Pickled milk mushrooms always turn out very tasty. But I not only put them on the table with sour cream and hot potatoes. Sometimes I make caviar from salted milk mushrooms as a filling for pies, both for large open pies and for small pies. This caviar can be put on the table as an independent snack, or you can cook it for future use, for the winter. How to prepare such caviar, read on.
- Milk mushrooms (salted in my case) – 500 g,
- Carrots – 1 pc.,
- Onions – 2 pcs.,
- Vegetable oil – 50 ml,
- Black pepper - to taste.
The photo shows salt in a spoon, but it will only be needed if the mushrooms were not salted or lightly salted.
How to do
Peel and finely chop the carrots and onions. To make it quicker, I put them through a vegetable slicer. I poured vegetable oil into a frying pan and first fried the onion until golden brown, then added carrots to it. Stir and fry for about ten minutes until the carrots become soft.
Then I added mushrooms to the fried vegetables, peppered them and mixed thoroughly. I left it to simmer in the pan for another ten minutes. Since the mass is thick, I stirred the mushroom mass periodically so that it did not burn to the bottom of the pan.
That's all, milk mushroom caviar is ready. It needs to be transferred to a clean jar and stored in the refrigerator. It is better to eat it when it has already cooled down.
How to serve mushroom caviar on a holiday table
It’s not a sin to put delicious mushroom caviar on the festive table. But on a holiday, you also want to serve such a dish beautifully. At least like this.
Or so in tartlets.
And in this video you will see a version of tomatoes stuffed with mushroom caviar. See how to do this.
Maybe you know another way to serve mushroom caviar beautifully on a holiday table, write in the comments, I will be very grateful to you. In the meantime, bon appetit!
Dear housewives, today we are preparing amazing, delicious mushroom caviar.
This is a very satisfying and tender snack, suitable for any occasion. Mushroom caviar is also perfectly stored canned or even frozen.
In winter, you can get a jar and treat yourself to a delight.
Ingredients:
- Mushrooms (fresh or frozen) – 500g
- Medium bulbs - 2 pcs.
- Large tomato - 1 piece (or tomato paste 3 tbsp. l)
- Garlic clove – 1 pc.
- Vinegar - 1 tbsp to taste
- Salt, pepper, sugar - to taste.
Preparation
There is no fundamental difference whether your mushrooms are fresh or frozen. First, the mushrooms, if they are frozen, need to be thawed.
Then we put the mushrooms in salted water and cook for about 15 minutes. Next, place them in a colander and let the excess water drain.
Mushrooms can be any: champignons, honey mushrooms, white mushrooms, etc. individually or in a mixture.
Cut the onion into large cubes.
Also chop the tomato coarsely. You can remove the skin from it, but this is not necessary.
Finely chop the garlic.
After the ingredients are finely chopped, fry them in a frying pan for five minutes.
Add mushrooms to the fried vegetables and fry for another 5-7 minutes.
Now all this mass will need to be crushed through a meat grinder. You can choose to swirl the mushrooms with vegetables medium or fine, as you prefer.
It’s convenient to chop the mushroom mass into the same frying pan, because we will need it later.
We will need to bring the caviar to a boil and simmer over low heat for 25-30 minutes, stirring occasionally.
After this time, add salt, add a little sugar, and pepper as desired. You can also add any other spices you like.
At the same stage, add vinegar if you want sourness.
Warm the mixture for an additional 5 minutes, thoroughly mixing it with spices.
Caviar is ready!
From the specified amount, 370-400 g of caviar is obtained.
You can eat it right away, freeze it, or store it in a sterile jar for the winter.
Frozen, with the addition of vinegar, caviar can be stored for 1.5 months.
As you can see, the recipe is very simple, and so delicious - delicious!
See you on the pages of our blog!
From boiled mushrooms you can get the most delicious and delicious mushroom caviar for the winter. The proposed step-by-step recipe with photos involves adding carrots, which gives the snack a special note of taste and makes it more colorful.Ingredients:
1 kg of mushrooms;
300 g carrots;
300 g onions;
150 ml vegetable oil;
2 tsp. vinegar 9%;
salt and pepper to taste;
2 bay leaves.
Preparation:
1. Any mushrooms are suitable for the recipe, but very tasty caviar comes, of course, from forest mushrooms: honey mushrooms, boletus, porcini, and chanterelles. We sort the mushrooms and clean them from black plaque with a sharp knife. You should not rinse the mushrooms, as they absorb a lot of water, and the caviar may turn out watery. Place the mushrooms in a saucepan, add water, add a little salt and put on the fire. Cook for half an hour. Place the mushrooms in a colander and drain off excess water.
2. Grind the peeled carrots in a meat grinder with a fine nozzle.
3. Twist the mushrooms through larger cells.
4. Chop the onion into small cubes.
5. Heat the oil in a frying pan and fry the onion until golden, and then fry along with the carrots for another 10 minutes.
6. Add mushrooms, salt, mix and simmer for 50 minutes. Pepper, season with vinegar and add bay leaves. Simmer under the lid for another 10 minutes, and then throw away the bay leaves, as they will add extra bitterness to the appetizer.
7. Place the hot mushroom caviar into sterile jars, roll it up, insulate it and, after cooling, store it in a cool, dark place.
Advice!
Sometimes you can find small worms in forest mushrooms. To avoid throwing away the mushrooms, put them in a bowl along with a handful of salt and fill with water. In half an hour all the “unwanted guests” will come out.
Mushroom caviar for the winter with tomatoes
The most delicious mushroom caviar for the winter can be preserved with tomatoes. The recipe is just as simple; the appetizer is made from boiled mushrooms. The result is not just a delicious snack, but an excellent dressing for pasta and cereals.
Ingredients:
2 kg of mushrooms;
1 large tomato;
2 onions;
1 carrot;
0.5 cups vegetable oil;
salt and pepper to taste.
Preparation:
1. We sort the mushrooms, clean them if necessary, soak them in a saline solution and boil them for 30 minutes. Afterwards, grind the boiled mushrooms in a regular meat grinder.
2. Chop the onion into rings and grate the carrots.
3. First fry the onion in oil, then add the carrots, fry the vegetables for about 7-10 minutes.
4. Then grind the tomatoes and overcooked vegetables through a meat grinder, then combine them with mushrooms, adding salt, pepper and vegetable oil.
5. Place the caviar in a frying pan and simmer for about 45-50 minutes.
6. Fill the jars with the prepared snack, roll them up and cool them, wrapping them in a warm blanket.
On a note!
If the mushroom season has arrived, and the tomato harvest has already ended, but there are green tomatoes, then you can use such unripe vegetables for caviar. We also grind the green tomatoes in a meat grinder, mix them with the rest of the ingredients of the appetizer and simmer until tender.
Mushroom caviar from boiled mushrooms for the winter with garlic
Today there are different recipes for mushroom caviar for the winter made from fresh and boiled mushrooms. And it’s quite difficult to name which one is the most delicious. So, there is an interesting option by adding garlic - the appetizer turns out amazing and aromatic.
Ingredients:
2 kg of mushrooms;
4-5 cloves of garlic;
onions to taste;
1/3 tsp. vinegar essence 70%;
salt to taste;
bay leaf (optional);
olive oil for frying.
Preparation:
1. Clean the mushrooms and boil for 15 to 30 minutes, the exact time will depend on what mushrooms are used. If it is honey mushrooms, then 10 minutes will be enough.
2. Wash the boiled mushrooms, squeeze them and grind them in a meat grinder.
3. Cut the onion and garlic into cubes, grind them using a meat grinder and mix the resulting spicy gruel with the mushroom mass.
4. Place in a frying pan, add salt, pepper and simmer until the liquid has completely evaporated. If desired, you can add a bay leaf for flavor.
5. Pour vinegar essence into the finished caviar, mix and place in steamed jars, cover with lids.
6. Place the jars in a saucepan, pour in warm water and sterilize for 30 minutes for 0.5 liter jars and for an hour for liter jars.
7. After sterilization, screw the lids on the jars and leave them under a blanket until they cool.
On a note!
Caviar can be made not only from boiled, but also from dried mushrooms. The result is not only a tasty and aromatic snack, but also an excellent filling for pies and kulebyak.
Recipe for winter mushroom caviar with tomato paste
Mushroom caviar from boiled mushrooms can be prepared for the winter with tomatoes or tomato paste. The appetizer turns out to be one of the most delicious, so we offer this recipe for a mushroom treat.
Ingredients:
2 kg of mushrooms;
800 g onions;
400 ml vegetable oil;
250 ml tomato paste;
1 tbsp. l. salt;
pepper to taste.
Preparation:
1. Boil the mushrooms for half an hour, pour into a colander to drain all the liquid and grind in a meat grinder with a large wire rack.
2. Cut the peeled onions into cubes and fry in oil until soft.
3. Place twisted mushrooms, fried onions directly with oil in a deep saucepan, add tomato paste, salt and pepper.
4. Simmer the caviar for 1.5 hours, it should boil down well. Roll up the finished appetizer.
On a note!
For some reason, many housewives do not use mushrooms such as oyster mushrooms for caviar. And it’s completely in vain, because they are rich in calcium, potassium, and iron. They have a lot of protein and even include such a rare vitamin as D2.
A simple recipe for mushroom caviar for the winter
Among all the proposed options for preparing delicious mushroom caviar, it is worth highlighting the simplest appetizer recipe. No vinegar or other additives, just boiled mushrooms and salt.
Ingredients:
Mushrooms;
salt.
Preparation:
1. Pour mushrooms into a large container or bucket; this recipe uses saffron milk caps. Fill with water, place a plate on top and press down with a weight so that all the mushrooms are completely submerged in the water. After half an hour, rinse the mushrooms, leave small specimens whole, and cut large ones into 2-3 parts.
2. Now put a pan of water on the fire, after boiling add salt, about 0.5 tbsp. l. for 1 liter of water.
3. Add the mushrooms and cook for 50 minutes, then drain the water, rinse the mushrooms and leave so that all the liquid drains from them. We twist the mushrooms, pack them into bags and freeze them.
On a note!
If you don’t know how to use frozen caviar in winter, it’s very simple. Place it in a frying pan and after the moisture has evaporated, add oil, add garlic and other spices, simmer for 2-3 minutes and serve the delicious appetizer to the table or use it as a filling for preparing other dishes.
Mushroom caviar from boletus
Butterflies are one of the most popular mushrooms that housewives use for canning for the winter. They are marinated or the most delicious mushroom caviar is prepared from boiled mushrooms. There are a lot of recipes; you can simply cook it with onions, garlic, as well as other vegetables and spices.
Ingredients:
1 kg butter;
150 ml vegetable oil;
1 large onion;
salt to taste.
Preparation:
1. Clean the oil from debris, dirt and rinse well.
2. Place in a saucepan, add a little salt, pour in water and put on fire. To prevent mucus from forming during the cooking process, the water must be changed to fresh at least once.
3. Chop the onion into cubes and fry in oil until golden.
4. Place the butter in a colander and give it time to cool. Grind in a meat grinder, in a blender, or simply chop finely with a knife. Add chopped mushrooms to the overcooked onions and simmer until the liquid evaporates.
6. Place the finished caviar into jars, close tightly and cool in a warm place.
On a note!
Butterfish can simply be frozen, and in winter you can prepare fresh caviar from them. You can also add spicy fresh herbs to the appetizer, but only 5 minutes before the end of stewing, so they will better retain their aroma in the jar.
Porcini mushroom caviar
Mushroom caviar is prepared for the winter from a variety of types of boiled mushrooms, but many housewives note that the most delicious appetizer is made only from white ones. Therefore, this recipe with a photo is worth taking note to see for yourself.
Ingredients:
1 kg of porcini mushrooms;
3 onions;
3 cloves of garlic;
salt and pepper to taste;
vegetable oil for frying.
Preparation:
1. We sort out the porcini mushrooms from debris, wipe the caps, cut them into arbitrary cubes and add them to a bowl of water. We do not keep the mushrooms in water for a long time so that they do not have time to absorb excess moisture.
2. Now put the mushrooms in a frying pan without oil. We will not cook them, since during the frying process they will give a lot of juice, in which they will quickly cook.
3. Chop the onion and garlic randomly and sauté in a frying pan with hot oil until golden.
4. Now put mushrooms and overcooked vegetables into the blender, add salt and pepper to taste, and chop.
The caviar can already be decorated with herbs and served, but if you need to prepare it for the winter, then the appetizer is additionally stewed and rolled up in sterile jars.
A recipe for mushroom caviar made from boiled mushrooms is not only the most delicious winter snack, but also an opportunity to quickly bake a pie or pizza, stuff zucchini or eggplant. If you are not good at wild mushrooms, then for caviar it is better to take those that grow in the greenhouse - oyster mushrooms, some types of honey mushrooms or champignons. Of course, the taste and aroma of caviar will not be as rich, but you won’t have to worry about your health. At the same time, greenhouse mushrooms do not require preliminary heat treatment, that is, they do not need to be cooked.
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