Mushroom preparations for winter caviar. Mushroom caviar with tomato juice. Mushroom caviar recipe with onions and carrots

We need:

Boiled mushrooms - 1.5 kg
Onions - 700 g
Carrots - 600 g
Black pepper (ground) - 1 teaspoon
Garlic (we use dried powder) - 2 teaspoons
Salt - 2 teaspoons + to taste
Table vinegar (9%) - 2 tbsp. spoons
Vegetable oil - to taste (for frying and stewing, we use up to 150 ml)

If the garlic is fresh, then 5-7 large cloves.

If you want more spices, then 2 bay leaves and 5 peas allspice.

Important details.

The preservation yield is about 2.2 liters.
It is believed that for a rich result it is better to use fresh wild mushrooms and not even all of them, but only lamellar ones. Perfectly cook caviar from saffron milk caps, honey mushrooms, milk mushrooms and champignons.
In cases with a meat grinder, this principle is not so important. Feel free to cook with the tubular mixture. These are white, Polish, moss mushrooms, boletus mushrooms. Some sliminess during boiling and frying will be lost in the overall ensemble.

How to cook.

Wash the mushrooms thoroughly. It’s better in running water, moving it with your hands. Boil in salted water for an average of 20-30 minutes. The mushrooms are cooked if they sink to the bottom.

Drain the liquid through a colander. We don't need excess moisture. You can place it on a towel to air dry while we prepare the onions and carrots.

Everything is also simple with them: we clean, chop and fry in a frying pan, as in soup dressing. First, place the onion in hot oil for 2-3 minutes until translucent. Then add carrots to it - another 5-7 minutes on the fire. We process this colorful mixture through a meat grinder. It is better to install a large grille.

Following the root vegetables, we send them to twisting boiled mushrooms. Mix the mixture, add salt and pepper and garlic powder.

Simmer everything over low heat. This takes up to 50 minutes. At the end, taste for salt, adjust to your liking and add vinegar. Stir, simmer for another 5 minutes and place hot in sterilized jars.

If we use fresh garlic, then it’s better to chop it with a knife and put it in the stew 15 minutes before the end.

Let's add variety

With the same composition you can make caviar differently.

We chop the mushrooms with a knife - at home, randomly, sometimes smaller, sometimes larger. We only grind the fried onions and carrots through a meat grinder. It will turn out richer and very harmonious. This option is one of our favorite supplies for future use.

There is a third algorithm for the specified proportions.

It is for lovers of homogeneous alternatives, when caviar falls on bread like pate. All at once - through a meat grinder with a large grill, add salt and stew. Place garlic, favorite spices and vinegar towards the end. In this case, the time for evaporation of moisture increases - up to 60 minutes. We focus on the readiness of the carrots and be sure to taste for salt before adding the vinegar.

By the way, among the ingredients there may be ripe tomatoes not the most watery variety (cream, etc.). Slightly reduce the carrots and onions, and decorate the composition with tomatoes based on their total weight. Another idea with a consistent result for our recipes is deliciousness!

“Kaleidoscope” of boiled mushrooms with vegetables

Let's not limit ourselves. Let the first violin be accompanied not only by the usual duet, but by a whole vegetable orchestra. Moreover, this mushroom melody can be preserved until the New Year even without vinegar.

Ingredients:

Mushrooms (boiled) - 1 kg
Tomatoes - 600-800 g
Onions - 500 g
Carrots - 300 g
Sweet pepper (red) - 300 g
Salt - 1-1.5 tbsp. spoons
Sugar - 1 tbsp. spoon
Oil - 150-200 ml
Parsley - 1 medium bunch
Bay leaf - 2-3 leaves
Black pepper (ground) - to taste
Allspice (peas) - to taste

Output - approximately 3 l

Preparation.

Let's prepare the mushrooms. Wash them and boil them in salted water - on average 20-30 minutes. Drain excess liquid through a colander.

Now the key point is to choose one of three grinding options. You can pass everything through a meat grinder, blend it in a blender until it reaches a consistency with small pieces, or finely chop it with a knife. This will determine the texture of the snack.
We especially like the contrast when the fruits of the forest and tomatoes go through a meat grinder, and the vegetables are finely chopped with a knife or using a grater. Try it if you have an extra minute.

So, we put mushrooms and tomatoes through a large wire rack into different bowls.

Finely chop the pepper and onion. Three carrots on a grater, size to taste, large regular ones - as always, to the point.

Fry the onion until golden - 3-4 minutes. Add pepper and carrots to it - simmer for 5 minutes. Tomatoes next- simmer for 5 minutes.

The last to be added to the mixture is the mushroom mass. Simmer the caviar for 30 minutes. Do not forget to use the spatula a couple of times with passion - this way the dish will not burn.

Towards the end of cooking, add salt and sugar, herbs and spices. Simmer for another 10 minutes and while hot, place the caviar into jars.

For long storage Sterilization is needed: 500 ml - 10 minutes, 1 liter - up to 20 minutes. We count from the moment of boiling water, which we pour up to the hangers of the cans.

Having rolled it up hermetically, let the supplies cool under the blanket. Best stored cool, away from light.

The beauty will last all winter, if you add 1 teaspoon of vinegar per jar (0.5-0.7 liters). Without a bite, only the acids from the tomatoes act as a preservative.

“Sunny” with carrots, onions and zucchini

The case when extra vegetables delicious cut. Zucchini is the basis here. Our favorites! How easily they adapt to the mushroom character. We'll get a lot delicate dish, where, however, there will be something to chew. A wonderful ensemble not only for bread, but also as a side dish.

According to the algorithm, the recipe is similar to the previous ones, but will require sterilization. But we don’t need to pre-boil the mushrooms. If you have a choice, it is better to take plate ones or a mixture of them with tubular ones.

We need:

Zucchini - 2 kg
Fresh mushrooms - 800 g
Tomatoes - 800 g
Onions - 500 g
Carrots - 300 g
Salt - 2 tbsp. spoons
Turmeric - 1 tbsp. spoon
Sugar - 60-80 g
Vegetable oil - 250 ml (150+100)
Apple cider vinegar (6%) - 5 teaspoons

Important details.

The preservation yield is about 4.5 liters.
We use young zucchini entirely. Remove the skin and seeds from the old ones. It is convenient to scrape out the latter with a spoon.

How to cook.

Cut the zucchini into small cubes. Chop the tomatoes in the same size (you can peel them). Chop the onion even finer. Three carrots on a grater.

Grind the washed and lightly air-dried mushrooms through a meat grinder. If you want to cut it, then cut it to the size of the zucchini.

In a large saucepan, fry the onion and add turmeric and salt. Zucchini goes with them - simmer the mixture for 15 minutes over low heat. Then add tomatoes and sugar - simmer for another 10 minutes.

During this time, fry the mushrooms separately with butter so that the liquid evaporates a little. Place the compacted mushroom mass into a saucepan. Stir and simmer gently for up to 10 minutes.

Taste for salt and add vinegar at the very end. Can be placed in sterilized jars. We will send them for short sterilization and seaming. For jars of 500-700 ml - 15 minutes.

Let the caviar cool, wrapped up, as usual. Store in a cool and dark place.

Mushroom caviar from boiled mushrooms Honey mushrooms turn out very tasty and aromatic. Be sure to prepare this delicious snack for the winter so you can enjoy it every day. This dish goes perfectly with a variety of side dishes.

Ingredients:

mushrooms – 1 kg;
onion– 250 g;
carrots – 250 g;
garlic – 4 cloves;
vinegar essence– 1/3 tsp;
refined vegetable oil– 70 ml;
salt – 1 tbsp;
peppercorns – 3 pcs.;
Bay leaf- 2 pcs.;

Preparation:

1. Clean the mushrooms from dirt and debris and rinse them in running water. We take a container, pour cold water into it, and put the mushrooms here.

2. Add peppercorns, bay leaf, cook for 25 minutes. Be sure to add some salt to the liquid. As soon as the mushrooms are at the bottom, they are ready. Drain the brine from the container, transfer the mushrooms to a sieve and rinse. Let's start preparing the vegetables. Peel the onion and chop it into small cubes.

3. Peel the carrots and grate them on a coarse grater. Chop the garlic small pieces. Heat a frying pan or frying pan, add oil, and transfer the vegetables here. Turn the heat down and simmer the mushrooms until full readiness.

4. Grind using electric meat grinder or blender mushrooms with vegetables. Transfer the resulting mixture into a frying pan. Add spices. Season with vinegar.

5. Fry the caviar for half an hour under the lid. Add garlic to the treat before finishing cooking. As soon as the liquid has evaporated, turn off the heat.

6. Place the caviar mixture into sterilized jars and close the lids. We send filled containers to be sterilized (liter ones for an hour, and half-liter ones for half an hour). We carry out sterilization in an oven or pan with liquid. We twist the jars, put them upside down, let them cool.

Mushroom caviar of boiled mushrooms for the winter

We offer another most delicious recipe for extraordinary caviar. Believe me, your household will appreciate this snack!

Ingredients:

mushrooms – 1 kg;
onions – 200 g;
lemon juice– ¼ citrus;
vegetable or olive oil– 3 tbsp;
black ground pepper, salt - to your taste.

Preparation:

1. Take the mushrooms, remove dirt and rinse thoroughly.

2. Send the prepared mushrooms to cook for 1 hour.

3. Place the mushrooms in a colander to drain excess liquid.

4. Remove the skins from the onion, finely chop the vegetable, and send to fry. We take out a meat grinder and chop the mushrooms and onions.

5. Add some salt to the resulting mass, add pepper, transfer to a bowl, and leave to simmer for 10 minutes.

6. After cooking, pour lemon juice over it.

7. Place the caviar into clean jars, send them to be sterilized, and roll up the lids.

8. Cool and place in the refrigerator or basement for storage.

How to make caviar from honey mushrooms for the winter: a simple recipe

In order to prepare this very nourishing and delicious snack you will need inexpensive and simple products. This treat can be served not only for everyday, but also for festive occasions.

Ingredients:

honey mushrooms – 3 kg;
vegetable oil – 200 ml;
onions – 5 pcs.;
salt - to your taste.

Preparation:

1. We clean the honey mushrooms, transfer them to an enamel container in which we boil salted water in advance.

2. Boil for 20 minutes, place in a colander and rinse, wait until all the liquid has drained.

3. Take a meat grinder, put on a fine mesh, and grind the product (pre-boiled).

4. Remove the peel from the onion, cut it into two parts and also grind it.

5. Mix the vegetable with mushrooms, add salt, heat the frying pan with oil, and add the mixture. Fry until the liquid evaporates, stirring all the time. Cook for half an hour over low heat.

6. Distribute the snack into jars, which we sterilize in advance and close with lids (plastic).

7. Set the filled containers aside to allow the workpiece to cool. We move the jars of caviar into the refrigerator.

That's it, these mushroom snacks will give you and your household true pleasure during your meal, and will make your holiday table more vibrant and original!

Mushrooms are famous for their rich composition and presence nutrients. Although they belong to plant foods, are not inferior in calorie content to meat. Therefore, our mushroom caviar will appeal to everyone: both vegetarians and those who observe low calorie diet, and gourmets. So feel free to offer the caviar recipe to everyone you know.

Delicious caviar recipe

Mushroom caviar, the recipe for which we will now analyze, is prepared from any fresh mushrooms. But it’s better if it’s honey mushrooms. The mushrooms must be boiled, and if they are bitter mushrooms, for example, milk mushrooms, then soak them in cold water. By adding to the recipe, we get the expressive taste of mushroom caviar.

We must have in stock:

2 kg of fresh mushrooms;
300 gr. onions;
juice of half a lemon;
olive oil – 4 tbsp;
salt and black pepper.

Recipe:

Place peeled and chopped mushrooms in a large saucepan and cook for an hour. Be sure to follow the cooking time to avoid poisoning. Then cool and drain in a colander.
Chop the onions and fry in a frying pan in oil.
Pass the cooled mushrooms through a meat grinder. We do this 2 times. Mix onions, mushrooms, sprinkle with pepper, add 1 tablespoon of salt - mushrooms love salt.
Fry the entire mixture for 5-10 minutes so that the pepper gives the mushrooms an enhanced taste and aroma. Remove from heat, place in sterile jars, adding lemon juice.

Classic caviar recipe

IN basic recipe For caviar, we only need 3 components: onions, mushrooms and vegetable oil, not counting spices. Our mushroom caviar different varieties– you can take chanterelles, boletus, honey mushrooms, it will be prepared in 2 steps: cook the mushrooms, then chop them. Such a simple recipe.

We will need:

1.2 kg fresh or 700 gr. salted mushrooms;
sunflower oil - a few tablespoons;
a couple of onions.

Recipe:

Soak the salted mushrooms in water for 2-3 hours to release the salt. If the mushrooms are fresh, then you need to wash them with salt and boil them in large quantities water - cooking will take 1 hour.
Drain the water from the mushrooms. Peel the onion and cut into 4 parts.
Chop onions and mushrooms. Caviar will be better if its grains are small and the mass is homogeneous. For this it is better to use a chop, but a meat grinder is also suitable - we pass it 2 times. Add 1 tsp. pepper and salt, season with oil.

Let's take:

several carrots and the same amount of onions;
1.5 kg of fresh mushrooms - any, preferably honey mushrooms;
sunflower or olive oil – 180 g;
table vinegar – 60 g;
3-4 bay leaves;
black peppercorns;
ground red pepper;
2 tbsp salt.

Recipe:

Sort the mushrooms, rinse in salted water, and boil in a large container for 20 minutes. Drain in a colander.
Place a large attachment in the meat grinder and pass the boiled mushrooms through.
Peel the onion and, finely chop, fry in oil with carrots grated on a coarse grater until golden crust.
Mix the mixture with spices, add salt, add bay leaves and place in a clean baking dish. Add the remaining oil.
Preheat the oven to 240°C. Place the mold and simmer for 2 hours. 15 minutes before the end of the carcass, pour vinegar.

Our mushroom caviar is ready. It’s not hard to guess that thanks to the long simmering in the oven, it acquired a special aroma.

When preparing for the winter, place the mixture in clean, sterile jars and roll up. This caviar is stored until spring.

Mushroom caviar from champignons with walnuts

The caviar, the recipe for which we will now offer, is suitable for gourmets and those who are attracted to everything unusual. We will take champignons - these mushrooms are famous for their extraordinary taste, and lightly season them with walnuts. This way we get a recipe in oriental style.

Let's prepare:

800 gr. fresh champignons;
300-350 gr. carrots;
200 gr. Luke;
90 gr. walnut without shell;
sunflower oil;
garlic – 3-4 cloves;
black pepper.

Let's start cooking:

We clean the mushrooms from debris, wash them and chop them coarsely. Place the mushrooms on a baking sheet, place in the oven, and bake for 20 minutes. The champignons should wilt slightly at a temperature of 180°C.
Using a coarse grater, chop the carrots. Chop the onion as finely as possible. Peel the garlic cloves.
Place the onion in a frying pan and fry in oil. Add carrots to the onion and fry over low heat for 8 minutes. We're filming.
Remove the champignons from the oven, pass them through a meat grinder, adding onions, carrots, garlic, Walnut. Season with oil, sauce and spices, not forgetting to add salt, and mix.

Mushroom caviar recipes are always simple and affordable. You can prepare honey mushrooms for the winter in just half an hour.

Honey mushrooms are very delicious mushrooms in any preparation. Fresh, salted, pickled, and especially caviar. You can use caviar to prepare delicious dishes that are perfect for both the daily menu and holidays.

There are many recipes for delicious caviar. You can add vegetables, herbs, hot peppers and other products.
Below are recipes for caviar, which can be made from any mushroom.
Tasty, fast and healthy! Record, save, cook and enjoy unique taste wild mushrooms, collected with your own hands or purchased at the market.

So, the mushroom hunting season begins. All mushroom lovers go to the forest to collect a lot of forest beauties and cook delicious dishes from them. Of course, every housewife tries to make supplies for the winter - she dries, salts or prepares dishes from pickled mushrooms.

But the most delicious mushroom caviar is made from boiled mushrooms for the winter. Her recipe is simple. You will make such a preparation, spending a minimum of time, and in winter you can serve caviar as a dish on its own or prepare tartlets, croutons, pies, potato zrazy, pancakes or vol-au-vents. Recipe for mushroom caviar with vegetables:

For 6 half liter jars, prepare the following ingredients:

boiled mushrooms - 1.5 kg;
onion - 0.5 kg;
carrots - 0.5 kg;
bell pepper red and green tomatoes - 0.5 kg each;
sunflower oil - 0.2 l;
salt, pepper, bay leaf - to taste;
vinegar - 1.5 tablespoons.

Honey mushrooms - how to prepare mushroom caviar from boiled mushrooms for the winter?

How to cook:

Fresh mushrooms you need to sort, peel, wash and boil for 20 minutes. Drain the water and place the mushrooms in a colander.
Carrot peel and grind through a meat grinder raw. The remaining vegetables can be finely chopped or minced through a meat grinder using a large grill or a special attachment if you have an electric meat grinder.
Then cut the mushrooms into small cubes.
Onion finely chop.
Take a large container such as a cast iron cauldron, warm it up on gas and pour in oil.
Lay out the onions and fry until transparent.
Now add the carrots and simmer for 10 minutes. Then add the remaining vegetables and simmer again for 10 minutes.
Add mushrooms to vegetables. Stir the mixture, add salt and cover with a lid.
After the mixture boils, simmer covered for 1 hour.
Finally add black pepper and bay leaf. Simmer for another 5 minutes, add vinegar and pour the mixture into jars.
Place jars in a large saucepan, pour warm water to the “belt”, turn on the gas and leave to sterilize for 30 minutes.
After the time has passed, remove the cans, roll them up and turn them over under a warm blanket.

Important: Keep an eye on the banks. If any of them swell or “explode,” immediately throw the contents in the trash. This caviar is not suitable for consumption.

Honey mushroom caviar for the winter - a simple recipe through a meat grinder

Making mushroom caviar through a meat grinder is simple and quick. You won’t spend a lot of time preparing it, and in winter you can open the jar at any time and cook sandwiches on a quick fix or other dishes. Caviar from honey mushrooms for the winter, a simple recipe through a meat grinder:

What you will need:

honey mushrooms - 1 kg boiled;
onion - 300 grams;
carrots - 300 grams;
vegetable oil - 150 ml;
vinegar 9% - 2 teaspoons;
salt, black pepper - to taste;
bay leaf - a couple of pieces.

Honey mushroom caviar for the winter - a simple recipe

How to cook:

First, sort the mushrooms, wash them and boil them in salted water for 20 minutes. Then separate 1 kg boiled mushrooms, we will use this weight to prepare caviar.
Grind mushrooms, onions, carrots through a meat grinder. If you like the onion to be felt in a dish, then you can finely chop it and fry it until golden brown.
Now put the mushrooms and vegetables in a cauldron or another thick-walled container and put on gas to simmer for 30-40 minutes.
After the specified time has elapsed, add salt, pepper, bay leaf and vinegar to the container with caviar. Simmer for another 10 minutes and then remove the bay leaf.
Spread the caviar on the floor liter jars , and place to sterilize in a vat of water so that the jars are covered to the top. But make sure that the water does not overflow into the jars when boiling. Sterilization of half-liter jars should take at least 30 minutes.
Take out the cans and roll them up. Then turn it over and wrap it in a warm blanket.

Advice: This caviar can be made without carrots. You will get an excellent semi-finished product for cooking spicy dishes with mushrooms and onions, with the addition of garlic. This dish can also be eaten separately, spread on toast or bread.

Garlic adds a piquant and unique taste to any dish. There are many recipes for honey mushroom caviar with garlic. You can grind mushrooms, garlic, onions, and herbs through a meat grinder. Stew it all, put it in jars, sterilize it, and roll it up.

In winter, if desired, you can add carrots to this mixture for sweetness or hot peppers for even more spiciness. But there is unique recipe mushroom caviar with tomatoes, carrots and garlic.

What you will need:

boiled honey mushrooms - 1-1.5 kg;
carrots - 50 grams;
onion - 50 grams;
sunflower oil - 25 grams;
garlic - 2-3 medium-sized cloves;
tomatoes - 100 grams;
vinegar - 1 teaspoon;
salt, pepper - to taste.

Preparation consists of the following steps:

Sort the mushrooms, wash and boil. Remember that this product is boiled down by 2 times, so cook a lot so that you get 1-1.5 kg of boiled honey mushrooms.
When the mushrooms are ready (after 30 minutes), place them in a colander to drain.
Grind the carrots on a grater. Place in a heated frying pan with a little oil and fry over low heat.
After 15 minutes, add diced onions to the carrots. Cook for another 15 minutes.
Peel the tomatoes. To do this, first pour boiling water over it and then remove the skin. Cut them into cubes and add to the carrots and onions. Simmer for 15 minutes.
Cut the cooked mushrooms into cubes, fry in a separate frying pan and add to the vegetables.
Add chopped garlic, salt, pepper and vinegar. Simmer for another 10 minutes.
In this form, the caviar can be transferred to jars, sterilized for 30 minutes and rolled up. But you can grind the whole mixture in a meat grinder, put it in jars, sterilize it and then roll it up. Choose the method that suits you best.

Important: Many housewives put the hot mixture directly into sterilized jars and roll them up. But it’s better to roll up the mushrooms after boiling the jars in hot water. This is what the cooking technology provides.

Mushrooms are traditionally prepared with carrots and onions. The above were given original recipes honey mushroom caviar with green tomatoes or vegetables and garlic. Caviar made from honey mushrooms with carrots and onions is popular among housewives, as it turns out very tasty. Carrots provide sweetness and onions provide piquancy.

Here are the products you will need:

boiled honey mushrooms - 1 kg;
carrots - 400 grams;
onion - 200 grams;
salt, pepper - to taste;
vinegar - 1-2 teaspoons.

How to cook:

Boil the mushrooms. First sort them out and wash them.
Drain the mushrooms in a colander to drain excess liquid.
Grate the carrots on a coarse grater and fry in a hot frying pan with vegetable oil for 10 minutes.
Cut the onion into medium sized cubes and also fry, but separately from the carrots.
Now cut the mushrooms into small pieces and also fry separately from the vegetables.
Combine vegetables with mushrooms and simmer everything together for 15 minutes.
Add salt and pepper to taste. Pour in the vinegar and after 5 minutes turn off the mixture.
Place it in jars and sterilize for 30 minutes.
Roll up the jars - delicious caviar is ready!

These ingredients are enough for 2 half liter jars and still have some left over for testing. Therefore, if you want to make more rolled mushrooms, then take 2 or 3 times more of all the products.

Tomatoes and honey mushrooms are the main ingredients in this recipe. If desired, you can add more to this caviar Bell pepper or garlic, or eggplant. Recipes with garlic and sweet pepper were described above. Try making mushroom caviar from honey mushrooms with tomatoes, with the addition of eggplant.

So what you will need:

boiled honey mushrooms - 1.5 kg;
tomatoes - 700 grams;
eggplants - 300 grams;
onion - 300 grams;
garlic - 3-5 cloves, but you can do without it;
salt - to taste;
horseradish leaves - 2 pieces;
sunflower oil - for frying vegetables and mushrooms;
vinegar - 2 tablespoons.

Prepare caviar following these steps:

Wash, peel and boil the mushrooms for 20 minutes. Drain them in a colander.
Wash and peel the eggplants. Cut into cubes and fry in oil.
Also peel the tomatoes., cut into pieces and fry separately.
Chop onion and garlic and simmer in vegetable oil until transparent.
Cut the honey mushrooms into cubes and add to the onion for 15 minutes.
Then add the fried eggplant and tomatoes.
Simmer the mixture for half an hour. Then add salt, pepper and vinegar. Simmer for another 5 minutes.
Divide the mixture into jars, place a leaf of horseradish in each container, cover with pasteurized lids and sterilize for 30 minutes.
Then roll it up and turn it over under a warm blanket.

If you did not add garlic, then in winter open the jar and add it to fresh. Juicy and spicy taste you are guaranteed!

There is not always time to prepare dishes from mushrooms immediately after picking them. Firstly, I’m tired after a hike in the forest, and I don’t want to bother with cooking anymore. Therefore, you can freeze mushrooms and cook them in winter tasty dish- caviar from frozen honey mushrooms.

To freeze mushrooms, they need to be peeled, washed, and boiled for 20 minutes. When all the mushrooms have sunk to the bottom of the pan, drain them in a colander. Water glass? Place in bags or containers and put in the freezer.

So, do you have some free time? Do the following:

Take the mushrooms out of the freezer and let them cool down.
When they melt, cut them into cubes Place in a frying pan with vegetable oil and simmer for 15 minutes.
You can also chop the bell peppers in advance. and freeze it, tomatoes, eggplants and so on.
Fry the vegetables separately: carrots, onions, eggplants or tomatoes.
Add vegetables to the mushrooms and simmer the mixture for another 15 minutes.
Add garlic, salt, pepper. Stir the caviar, bring to a boil and remove from heat. Place the dish on a plate.
Chop some green onions and sprinkle on the caviar. The dish is ready!

This caviar can be spread on bread, toast or served as a main course.

Often after cooking mushroom dish from honey mushrooms, their legs remain. But good hostess doesn't throw anything away. You can make caviar from this product. Caviar from the legs of honey mushrooms for the winter with zucchini will help diversify the daily menu.

This caviar is easy to prepare. Prepare the following ingredients:

honey mushroom legs - 1 kg;
zucchini - 300 grams;
garlic - 2 cloves;
thyme, salt, pepper - to taste;
onions and carrots - 1 piece each;
sunflower oil for frying;
vinegar - 2 teaspoons.

You need to prepare such caviar according to one of the recipes that were described above for preparing whole mushrooms:

First, prepare the legs: peel and boil.
Then fry the vegetables separately.
Combine mushrooms and vegetables and simmer for 20 minutes.
Add spices and salt, simmer for another 5 minutes. Remove the thyme sprig.
Place the caviar in jars and sterilize. Roll it up and put it under the blanket.

Advice: Add vinegar at the very end of stewing the caviar, before putting the dish into jars.

Mushroom caviar from dried honey mushrooms - recipe

Dried mushrooms are no different from fresh ones if they are properly restored. Soak the mushrooms overnight, and then boil the mushrooms in another water for 30 minutes. Now mushroom caviar from dried honey mushrooms can be prepared in the same way as from fresh mushrooms. Choose a recipe from those described above and prepare the dish to your liking: with tomatoes, garlic, carrots and onions, with zucchini and so on.

In winter, you can make delicious caviar with mayonnaise and egg from boiled mushrooms. But this dish needs to be made before the table, it is not suitable for long-term storage. Recipe:

Take 150 already reconstituted mushrooms and cut them into cubes.
Fry the onions and carrots over low heat.
Combine vegetables and mushrooms. Add one finely chopped egg.
Season the caviar with mayonnaise and sprinkle with chopped herbs.

Such caviar will be great addition festive table- tasty and original.

Every housewife has pickled mushrooms if there is a forest near the house. Marinated mushrooms are a delicious dish in themselves. But it can be used as a semi-finished product for preparing other savory dishes. Mushroom caviar from pickled honey mushrooms:

Rinse honey mushrooms (300 grams) under the tap in a colander and leave to drain excess water.
Peel one onion, cut into cubes and fry in small quantity vegetable oil.
Finely chop the mushrooms and place in a bowl.
Add fried onions to them.
Pour lemon juice over the mixture. Mix well. Add salt to taste, pepper and stir again.
Spread the mixture into a serving dish and sprinkle with chopped green onions.

This caviar goes great with any side dishes, and can also be spread on bread.

Video: Mushroom caviar video recipe. A book about tasty and healthy food

Freshly picked boletuses and boletus can be quickly turned into a fragrant and tasty dish if you fry them with onions. If you want to extend the pleasure and prepare a non-standard delicacy that can be stored for several months, caviar from boletus mushrooms certainly deserves your attention. Such products are possible, but it is caviar that will act as an excellent independent dish or a savory addition to pies.

We have prepared a collection for you delicious recipes boletus caviar, which you can use to create culinary masterpieces today.

Ingredients:

fresh mushrooms – 1 kg;
tomatoes – 0.3 kg;
onion – 0.2 kg;
salt and pepper to taste;
sunflower oil for frying.

Cooking process:

First, start cleaning the mushrooms. You can pre-soak forest products and then walk over their surface with a hard washcloth. Next, place it in a saucepan with cold water and place on medium heat. The mushrooms should be cooked for 30 minutes, or a little longer. Then transfer the finished boletus mushrooms into a colander and leave until all excess moisture has drained. Boletus caviar should have a dense and uniform structure, therefore extra juice we do not need.
While the boletus mushrooms are cooling, the recipe provides pre-treatment vegetables Fresh tomatoes wash thoroughly and then cut into thin slices. The onions also need to be peeled and cut into small cubes. Heat the vegetable oil in a frying pan, and then brown the onion in it. Only then can chopped tomatoes be added to the grill surface. Some chefs believe that it is better to fry tomatoes separately.
Prepared mushrooms, onions and tomatoes should be put into a meat grinder. Pour the finished homogeneous paste mixture into a frying pan and season with salt along with your favorite spices. To prepare caviar, mushroom paste must be fried over medium heat for 10 minutes. To prevent the food from burning, be sure to stir the bubbling sauce using a wooden spoon.
Ready-made boletus caviar, hot, can be distributed into sterilized jars. It should cool almost completely. Only after this can the containers be tightly closed with lids and stored in the cellar or refrigerator. Such a dish will certainly become an exquisite addition to everyday cuisine or a real pride of the hostess on the festive table.

Mushroom caviar with garlic

Ingredients:

fresh boletus - 1 kg;
sunflower oil – 0.5 l.;
onions – 1 kg;
garlic - 2 or 3 heads;
carrots – 1 kg;
Bay leaf;
vinegar to taste;
salt and pepper to taste.

Cooking process:

If zucchini and eggplant caviar Today you won’t surprise anyone, but boletus caviar with garlic will certainly interest you. like this delicious preparation You can cook it for the winter or eat it right away. This recipe will win you over from the very first spoon. Prepare fresh boletus mushrooms. To do this, wash them, remove the top film and finely chop them. Next, you need to boil the mushrooms by pouring cold water over them. Cooking time can vary between 40-60 minutes. Do not forget to constantly stir the broth and remove the foam.
It is better to drain the boiled boletus mushrooms in a colander so that they completely get rid of the water. Then all that remains is to pass them through a meat grinder and start processing the vegetables. It is necessary to peel and wash the carrots and remove the peel from the onions. Proceed in a similar way with garlic. Pour all the sunflower oil into the frying pan, wait until it boils, and then add chopped carrots and chopped onions with crushed garlic. When the products soften and acquire a pleasant golden brown crust, remove vegetable mixture from heat and grind in a meat grinder. You will also need to add salt, spices, bay leaf and vinegar to them.
Mix vegetables with spices and mushroom paste, place the food in a deep bowl and put it on the fire. They need to be stewed thoroughly. Then all you have to do is cool the finished caviar and pour it into jars. You can add boletus mushrooms together with boletus mushrooms or with other forest mushrooms that you will have.

Caviar from several types of mushrooms

Ingredients:

onions – 0.2 kg;
boletus - 0.3 kg;
carrots – 0.1 kg;
boletus - 0.3 kg;
pickled cucumbers – 0.1 kg;
ground pepper and salt to taste;
sunflower oil – 0.05 l.

Cooking process:

Prepare everything first necessary ingredients. Wash the mushrooms, peel the onions and carrots, and rinse the pickles under running water.
The washed onions must be cut into small cubes and then browned sunflower oil. It is not at all necessary to fry it until completely cooked; it is enough to achieve a soft state and a slight golden crust. The carrots should be grated, and then added to the onion and simmered for several minutes, stirring continuously.
Now you can move on to the mushrooms. Cut them into small pieces and put them on the fire in a saucepan with cold water. Cook for 15 minutes from the moment it boils. Then the products need to be freed from liquid, dried and ground using a blender.

After this, the mushroom paste will need to be simmered for 5 minutes along with the onions and carrots. Ready mixture transfer to a deep glass bowl. Cut the fresh onions into thin half rings, and chop the pickled cucumbers on a coarse grater. All that remains is to mix chopped vegetables with mushroom paste, season with salt and spices to taste and serve. Caviar from boletus and boletus is ready. Bon appetit!