Mushroom caviar made from fresh mushrooms. Mushroom caviar from boiled mushrooms - recipes for the winter

Once upon a time in the life of any housewife who loves to cook and surprise loved ones with her culinary delights, the moment of truth comes: all the recipes have been executed with a bang hundreds of times. To please your loved ones, try surprising them with something undeservedly forgotten by many chefs. cold snack, which can be perfectly served warm. It's about about mushroom caviar from boiled mushrooms. Any representatives of the edible species are suitable for its preparation.

Mushroom caviar currently undeservedly forgotten by many

You will need:

mushrooms (assorted or any one type) - 1.9 kg;
carrots - 0.240 kg;
onion - 0.240 kg;
table vinegar - 0.020 l;
non-iodized table salt - to taste;
vegetable oil - 0.400 l;
freshly ground black pepper - 0.003 kg;
bay leaf- 3 pcs.

Cooking process:

First of all, you need to thoroughly wash the mushroom mass. Carefully clean it of adhering dirt and debris.
Place the prepared product in a large wide saucepan and fill it with salted water. Place the pan on the stove.
Cook the product over medium heat at a low simmer until done. This takes from 20 to 40 minutes, depending on what variety is used.
Once the mushroom mixture is ready, pour it into a colander. Let the water drain completely, leaving it in a colander for a while.
While the water is draining, peel the vegetables, chop them finely and sauté.
Remove the mushrooms from the colander. To achieve a more fluffy consistency, it is better to use a blender.
When the mushrooms are chopped, add them to the sautéed vegetables.
Add fat, bay leaf, pepper, salt. On the lowest heat, simmer the mixture under the lid with constant stirring for 1.5 hours. Some time before the end of cooking, pour in vinegar, stir the contents, and remove from heat.
Cool. Place into prepared, sterilized containers. Do not close the lids completely. Allow the product to cool.

How to salt milk mushrooms for the winter: simple recipes and ways

As an option, you can use garlic, herbs, your favorite spices, and a couple of mushroom cubes.

Mushroom caviar (video)

Preparing a snack from honey mushrooms

You will need:

honey mushrooms - 0.500 kg;
vegetable oil - 0.200 l;
onion - turnip - 0.250 kg;
carrots - 0.250 kg;
table vinegar - 0.020 l;
salt;
pepper.

The workpiece is stored exclusively at a temperature not exceeding +10°Ϲ

Cooking process:

Pour oil (0.030 l) into a large frying pan and place on the stove.
Cut the vegetables into strips and sauté. Then remove from heat and transfer to a separate bowl.
Pour oil (0.070 l) into a saucepan and heat it well. Fry the honey mushrooms for about a quarter of an hour.
Remove from heat, cool slightly, and puree with vegetables in a blender.
Pour the remaining oil into the pan and return to the stove.
Place the prepared mixture of honey mushrooms and vegetables into a saucepan. Add spices. Cook covered for a quarter of an hour.
If the appetizer will not be served immediately, add vinegar, mix well, and boil a little. Then pack it into jars.

The workpiece is stored exclusively at a temperature not exceeding +10°Ϲ.

Caviar from boiled honey mushrooms with eggplants

You will need:

honey mushrooms - 1.0 kg;
eggplants - 1.0 kg;
parsley - 0.100 kg;
garlic - 0.020 kg;
onion - turnip - 0.300 kg;
table vinegar - 0.020 l;
vegetable oil;
spices.

The appetizer can be served warm

Cooking process:

Boil a kilogram of honey mushrooms for a quarter of an hour in salted water. Finely chop. Place in a large frying pan. Fry for a few minutes.
Cut the eggplants into small cubes. Soak in salted water. Drain the water. Fry the eggplants in portions and place in a separate bowl.
Add oil to the same frying pan, add the peeled, finely chopped onions. Fry a little.
Grind all prepared ingredients in a blender. Place back into the pan. Salt, pepper, add oil, add chopped garlic. Fry everything together for a few minutes. Bring to taste.
Add finely chopped parsley. You can use any greens (dill, basil).

Recipes for making pickled mushrooms

The appetizer can be served warm. Caviar looks beautiful in tartlets, especially on a festive table.

Appetizer of boiled champignons and liver

Quite an original recipe, rare, but the result is worth spending time on it.

You will need:

liver - 0.400 kg;
onion - 0.200 kg;
carrots - 0.200 kg;
boiled mushrooms - 0.400 kg;
vegetable oil - 0.100 l;
butter - 0.200 kg.

Original recipe

Cooking process:

Cut the processed carrots and onions into arbitrarily large pieces. Fry until golden brown.
Wash the liver, cut into cubes, add to the vegetables, stir, add a glass of boiling water, and close with a lid. Simmer for a quarter of an hour.
Fry the boiled mushrooms.
Puree vegetables with liver and mushrooms in a blender. Transfer to a saucepan. Add salt, any pepper, garlic, herbs to taste.
Mix the contents of the pan thoroughly. Add chopped into small pieces butter. Stir again and wait until it dissolves. Remove from stove. Divide into jars.

Mushrooms are famous for their nutritious and beneficial properties, so snacks based on them are served in every family. Many housewives prefer to prepare twists for future use through preservation. As a result of simple manipulations, household members can enjoy gourmet dish at any time of the year. There are many recipes for mushroom caviar, let's look at them in order.

Features of preparing mushroom caviar

To prepare the dish, you can use any variety edible mushrooms. However, this aspect does not at all exclude the need for pre-processing and purification of raw materials. Be sure to sort through the mushrooms, eliminating spoiled, dried and wormy ones.
Experienced chefs recommend soaking those mushrooms that raise doubts regarding freshness and edibility. To do this, prepare a solution of 3 g. citric acid(can be replaced with 30 ml. lemon juice), 10 gr. table salt and 1.2 l. warm drinking water.
The best options for preparing caviar are: the following types mushrooms: boletus, boletus, honey mushrooms, boletus, chanterelles, champignons. You can prepare a dish not only from the caps, but also from the legs.
Before directly preparing the caviar, you need to boil the mushrooms in salted water. Duration heat treatment is 35-45 minutes. Next, the raw materials are fried in vegetable, butter or olive oil.
Mushroom caviar assumes a homogeneous consistency, for this reason all ingredients are crushed immediately before twisting. You can use a food processor, blender, meat grinder.
If you plan to roll the composition into jars, sterilize the containers and lids in advance. If possible, use plastic lids rather than metal ones. In this case, you will avoid oxidation at the neck of the container.
Caviar, sealed with nylon lids, is stored exclusively in the refrigerator, basement or cellar. In this case, the dish, packaged in jars with metal sealed lids, can be kept at room temperature.

Honey mushroom caviar with tomatoes

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

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

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

Place the mushrooms in a sieve, rinse under the tap, and leave until the liquid drains. Clean the raw materials and chop into slices. Place the mushrooms in salted water and cook for 45 minutes. Skim off the foam periodically and cool after cooking.
Pour oil into a frying pan, heat it, fry the chopped onion until golden brown. Mix the fried vegetable with boiled mushrooms, add chopped parsley, lemon juice and the remaining oil from the frying pan.
Salt and pepper the caviar, knead until smooth (as much as possible). Sterilize the containers, dry them, and package the contents. Seal, leave in the kitchen until cool, then refrigerate.

Mushroom caviar with garlic

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

Sort through the mushrooms, excluding spoiled specimens. Wash them, dry them, chop them into slices along the grain. If you wish, you can separate the stems from the caps, then roll them into different jars.
Pass the garlic through a press, mix with mayonnaise and salt. Melt the butter in a frying pan and fry the mushrooms until they reduce in volume.
Once this happens, add the garlic mayonnaise sauce and stir. Simmer the mixture on low power for another 1 hour (under the lid), do not forget to stir.
When the caviar reaches the desired consistency, cool it and pass it through a blender. Pack into dry, pre-sterilized containers and seal.
Prepare a deep saucepan, line the bottom with a towel, and place it inside the jar. Fill them up to their shoulders hot water, cook for 35-50 minutes, constantly adding liquid.
After the expiration date, roll up the containers with lids, turn them upside down, and let cool. Refrigerate for long-term storage, start eating after 5-7 days.

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

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

Mushroom caviar with bell pepper

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

With the help sharp knife remove from carrots top layer, chop the vegetable into cubes or half rings. Process the bell pepper and chop it into random pieces. Peel the onions and cut the component into 6 pieces.
Rinse the tomatoes under the tap and make a cross-shaped cut on one part. Place the vegetable in boiling water and wait 1-2 minutes. Remove the tomatoes and immediately place them in ice water. Peel, cut off the inedible area, chop into cubes.
Combine the peeled vegetables into one mixture, place in a blender or meat grinder, and grind until porridge forms. Wash the mushrooms, cook them in popliteal water, and soak them in the solution for 40 minutes. Then cool and puree.
Mix vegetables with mushrooms, add pepper, oil and salt. Prepare a cauldron and simmer the ingredients in it for 1.5 hours. Stir the contents periodically to prevent burning. When the caviar is cooked, immediately roll it into sterile jars.
Turn the containers upside down and leave for 10-14 hours until cool. Transfer the jars to the basement or refrigerator and start using them after 10 days. Bon appetit!

Consider recipes for preparing mushroom caviar with the addition of tomatoes, lemon juice, bell pepper, table vinegar, garlic, mayonnaise. If desired, add Provençal spices, chili peppers or boiled beans.

Video: mushroom caviar for the winter

Mushroom caviar is a delicacy that even those who are indifferent to mushrooms will not refuse. This wonderful snack has always been appreciated and considered a real decoration. festive table. As soon as the season comes, zealous housewives try to collect as many gifts from the forest as possible and prepare amazingly tasty preserves.

Ingredients for caviar

Now we will look at recipes on how to make mushroom caviar. Canning professionals believe that boletus and chanterelles are ideal for this dish. But usually housewives are not picky and are happy to prepare food from those varieties and species that they managed to collect (for example, honey mushrooms, boletus, saffron milk caps). Even such “third-rate” species as cow mushrooms, morels or oyster mushrooms are not “outcasts” in this case. So, how to make “Classic” mushroom caviar?

You will need:

7 kg of fresh honey mushrooms, chanterelles, etc.;
a tablespoon of mustard powder;
5 tablespoons of 5% vinegar (if 6%, then 4 tablespoons);
5 tablespoons of sunflower oil;
a couple of pinches of ground black pepper;
salt to taste.

How to make mushroom caviar? Preparatory stage

Where to start? Of course, from cleaning the main product. Don't forget that different mushrooms are cleaned differently - it all depends on the variety.

Place each thoroughly washed batch in a colander and place in a bucket of cold water and rinse. Next, transfer the mushrooms to a sieve to drain excess moisture. Special attention Pay attention to worminess - throw away spoiled specimens. When the gifts of the forest are prepared, let's move on to the second stage of the process, how to make mushroom caviar. And here, too, there are some nuances.

Cooking mushrooms

Pour water into a large enamel pan, add about 20 g of salt and 4-5 g of citric acid. Let the water boil and place the mushrooms in it. Make the heat low and cook the product until tender at a low boil. Be sure to stir and skim off foam.

Remember that cooked mushrooms will float from the bottom of the pan. Be guided by this, because each variety has its own cooking time. Be sure to wait until the entire mass is on the surface. Remove the mushrooms using a colander, rinse each batch in cold running water, and let drain thoroughly.

Final stage

So, mushroom caviar continues to be prepared for the winter. The recipe recommends passing the main component through a meat grinder with a fine grid twice or grinding the mushrooms in a blender until pureed. The finer and more delicate the consistency of caviar, the tastier it is!

Season the prepared mushroom mass with oil, pepper and salt to taste. To add piquancy to the dish, crush a small head of garlic and place it in the caviar. Dilute mustard in vinegar and add to the dish. Mix thoroughly, place in glass jars, cover with lids and sterilize for 1 hour at low boil. Then roll up, let the jars cool and store in a cool place. Fragrant mushroom caviar for the winter, the recipe for which is incredibly simple, can be stored in a pantry or cellar for about two years and not lose its high nutritional and taste qualities.

Original mushroom caviar with tomato. Recipe one

This snack is enjoyed at any time of the year. And even more so in winter! Mushroom caviar with tomatoes will delight you and your guests, especially if you serve it with potatoes, fried meat or fish cutlets. You can do it in several ways.

We offer you the first method. For every kilogram of mushrooms you will need:

200 g onions;
300 g ripe tomatoes;
salt and pepper - to taste;
sunflower or olive oil as needed.

So, let's start preparing an appetizer called "Mushroom Caviar with Tomatoes." Prepare the mushrooms: clean, rinse and boil for about 20 minutes in slightly salted water. Place them in a colander and rinse cold water. Next, finely chop or grind with a meat grinder. Fry the resulting mass in vegetable oil about half an hour. Thinly slice the onions and tomatoes and fry them separately from the mushrooms. It is better to first pour boiling water over the tomatoes and remove the skins from them.

In a bowl or saucepan, mix the fried tomato and mushroom masses. Season with salt and pepper, add garlic if desired and fry again over high heat for about 20 minutes. When mushroom spawn fresh mushrooms will be completely ready, place it hot in jars, cover with lids, sterilize for 45 minutes and roll up.

Caviar with tomatoes. Recipe two

Cooking mushroom caviar with tomatoes may look like this. Take the following products:

4 kg of pre-boiled mushrooms;
1 kg of tomatoes;
1 kg of onion;
0.5 liters of vegetable oil;
salt and spices to taste.

Grind the prepared mushrooms (you already know how to cook them) with a meat grinder or finely chop them with a knife. Chop the onion and lightly sauté it in oil. Cut the peeled tomatoes into cubes. Place tomatoes, mushrooms and onions in the cast iron, pour in the remaining oil, stir. Add salt and spices. Cover with a lid and simmer for an hour and a half over low heat, stirring constantly. Without removing from heat, transfer to sterile jars and seal.

Caviar in tomato sauce. Recipe three

Culinary experts believe that this recipe produces mushroom caviar from honey mushrooms best. Their taste goes well with the spices used in the recipe.

For every kilogram of mushrooms you will need:

salt - 20 g;
sugar - 40-45 g;
tomato sauce- 200 g;
water - 200 g;
bay leaf - 4-5 pieces;
allspice peas - 6-8 pieces;
sunflower oil - 60-100 g;
vinegar 9% - 40 g.

The caviar is prepared as follows: clean the mushrooms well. There is a thin film under their cap that must be removed with a sharp knife. Wash the honey mushrooms and place them in salted and acidified water (20 g of salt and 4 g of acid per liter). Cook until done, constantly skimming off the foam. Drain the broth, rinse the mushrooms and chop thoroughly. Place them in a saucepan or cast iron, pour in the prepared tomato sauce, add water, salt, sugar, vinegar, bay leaf, allspice and vegetable oil. Simmer everything for 20-25 minutes, then place it hot in sterile jars and roll up. The caviar is simply finger-licking good!

Butter with vegetables

Mushroom caviar from boletus is not inferior in popularity to other mushroom dishes. Collecting them in the forest is easy, just a real pleasure!

For every kilogram of already boiled and strained mushrooms you will need:

onions - 100-150 g;
carrots - 100-150 g;
vegetable oil - 100 g;
water - 100 g;
salt, pepper - to taste;
garlic (in original recipe it is not specified) - optional.

The only downside to butter is that they are difficult to clean due to the cap covered with a slippery film. It tastes bitter, which is why most housewives try to get rid of it. To make it easier to clean, dry the harvested crop in the oven! Next, boil the butter until tender and grind through a meat grinder. Chop the onion into cubes and grate the carrots on a coarse grater. Fry both components in vegetable oil. Add tomato sauce, salt, pepper. Combine with butter and simmer for at least an hour. While the caviar is hot, place it in sterile jars and seal.

Salted mushroom caviar

It should be noted that the delicacy is prepared not only from fresh mushrooms, but also from canned ones. In this case - from salted ones. Take several onions, cut into half rings, and fry in oil. Rinse the mushrooms from brine and pass through a meat grinder. Add fried onions, pepper to taste, chopped herbs. Mix everything well.

Place lettuce leaves in a vase, fresh caviar on them, and serve! Oh yes, season with garlic for heat and flavor. The appetizer is excellent! Especially with a slice of black bread.

Dried mushroom caviar

The famous dish can be prepared from any dried mushrooms. His taste qualities And appearance will be great! Take 100 g of dried mushrooms, soak them for several hours to soften and swell. Then rinse thoroughly and boil. Cut the onion into small cubes and fry until golden brown. Chop the mushrooms. Mix with onion and simmer for 15 minutes. Add some salt. If you have pickled or salted mushrooms, add them too. Flavor it apple cider vinegar to taste. Crush a few cloves of garlic and add it there. Chop the green onions and parsley leaves. Hard boil and chop a few eggs. Place the finished caviar in a salad bowl, laying it out in a mound, sprinkle with herbs and eggs, and sprinkle with pepper. It's time to enjoy a great snack!

Helpful tip: mushroom caviar can be used as a topping for pizza, omelettes, stuffed potatoes and other delicacies!

Calories: Not specified
Cooking time: Not specified

Ingredients:

- 350 – 400 g frozen forest mushrooms;
- 1 medium-sized onion;
- 1 small carrot;
- 1 - 2 tsp. butter;
- 2-3 tablespoons of vegetable oil;
- salt, ground black pepper to taste.

How to cook with photos step by step

To prepare caviar you can use almost any forest mushrooms: boletus, boletus, boletus, boletus, honey mushroom, chanterelle and others. Usually, before freezing, all wild mushrooms are boiled, that is, the ingredients contain a semi-finished product. If, however, the mushrooms were not boiled before freezing, without defrosting them, place them in boiling water and boil for 5-7 minutes. We take the frozen mushrooms out of the refrigerator 30 minutes in advance so that they remain slightly frozen before processing begins (this makes them easier to chop). If you haven't done this, you can place the mushrooms in a colander and pour boiling water over them - they will quickly begin to defrost.

We wash the carrots and peel them. Grate the carrots on a coarse grater.
Peel the onions and cut them into small cubes or half rings.

Place the onion in a heated frying pan with vegetable oil and saute it for 5-7 minutes until transparent. Add the carrots and fry everything together for another 5-7 minutes, until the carrots are almost ready.

Add butter to the pan and stir.

While the vegetables are cooking, finely chop the mushrooms. Place the mushrooms in the pan with the onions and carrots and fry everything together until all the liquid has evaporated.

Salt and pepper the dish to taste. You can add a little seasoning that is suitable for preparing mushroom dishes.

Cool and either chop everything as finely as possible or pass through a meat grinder with large holes. I like the first option better - with slicing.

Mushroom caviar from frozen mushrooms can be served in small bowls.

Or on crispbread, or on small slices of bread...

Tips and tricks:
It is better to prepare caviar from similar species mushrooms So, white ones can be combined with boletus or aspen mushrooms. But chanterelles need to be cooked separately, otherwise pieces of red color will appear in the caviar, which can worsen the appearance of the dish.
Instead of salt you can use soy sauce. It will give the dish an even richer taste.
Fans of spicy foods can add garlic passed through a press to the finished caviar, the amount according to your taste.
Here's how to prepare

Published on June 8, 2017

Continuing the series of articles about winter preparations, I am publishing the following recipe that I really liked. Today we’ll talk about how mushroom caviar is made. When does it start in the fall? mushroom hunting many go into the forest to collect as much as possible more mushrooms and then cook them accordingly deliciously.

You can make soups from mushrooms, fry them with potatoes, or marinate them. Yes, there is a lot more that can be done using wild mushrooms as a base. Yes, it is wild mushrooms that are best used in this recipe, since they have a wonderful aroma that only those mushrooms that grew in the forest can have.

The list of dishes in which you can use mushroom caviar is huge. It can be eaten as an independent dish, boil pasta and add caviar to pasta, to fried potatoes It's also perfect as a side dish. Yes, just opening a jar and spreading mushroom caviar on a piece of fresh bread will also be just great.

Recipe for mushroom caviar with onions

The recipe is quite simple. Peel and cook the mushrooms and then fry the onions. add to fried onions boiled mushrooms passed through a meat grinder. Well, in general, read about all stages of preparation in more detail.

INGREDIENTS:

1-1.5 kg of wild mushrooms.
2 heads of onions.
Vegetable oil.
Laurel 1-2 leaves.
Salt to taste.
Vinegar 9% half a tablespoon.
Ground red pepper half a teaspoon.
Ground black pepper half a teaspoon.

Cooking process.

Of course, the dish will turn out much tastier from wild mushrooms, but mushroom caviar from those grown on special farms is no worse. So you can cook caviar from any mushrooms you come across.

First you need to sort out the mushrooms. If they are forest mushrooms, make sure there are no worms left in the mushrooms. They especially like to hide in the stems of mushrooms.

You also need to scrape off the dark forest residue.

If these are farm mushrooms, such as oyster mushrooms, they are grown on sunflower husks, which remain on the mushroom stems and also need to be disposed of.

If there are worms in mushrooms, especially forest ones, which can be problematic to get rid of, there is one sure way. Pour into the pan warm water salt and throw in salt water mushrooms for 30 minutes. The salt will cause the worms to crawl out of their hiding places and settle at the bottom of the pan. All you have to do is carefully collect the mushrooms from the surface and drain the water from the pan. This method, of course, does not apply to those mushrooms that are very heavily populated with worms; of course, it is better to get rid of such mushrooms.

Cut the prepared mushrooms into small pieces. Then we put them in a saucepan and boil for 30 minutes. To speed up the process a little, before adding the mushrooms, throw a tablespoon of salt into the water. This will make the water boil much faster.

When you cook the mushrooms, foam will appear that you need to get rid of. If you don’t do this, there will be so much foam that it will fall over the edge of the pan and spread all over the stove. So it's best to remove the foam as needed.

Cook the mushrooms over low heat for 30 minutes. Then I drain the water through a sieve and leave the mushrooms in the sieve so that the water can drain from them while I work on the rest of the ingredients.

While the water is draining from the mushrooms, you can peel the onions. Although I do this at the stage when the mushrooms are boiling. But when they are in the sieve, by this time the onion is completely peeled and cut into thin half rings. And now you can start frying the onions in vegetable oil. Fry the onion until lightly browned.

When the water has drained from the mushrooms and they have cooled a little, they need to be passed through a meat grinder.

After the meat grinder, add the resulting minced mushroom to the onion in a frying pan and simmer the mushrooms and onions. Simmer the mushrooms for about 40 minutes, constantly stirring the mushroom mixture with the onion.

About 10 minutes before the end of the stew you need to add ground black pepper and vinegar. Also at this stage I throw in a couple of bay leaves, which will give the dish an additional fragrant aroma. Stir and simmer for another 10 minutes. Afterwards, turn off the heat completely and remove the bay leaves from the frying pan; they won’t go into jars because they can cause excessive bitterness.

We can say that the caviar is completely ready; now it can be placed in sterilized jars and the lids can be screwed on. You can read how to properly and correctly sterilize jars in the article on how to sterilize jars for preservation.

Place the jars filled with mushroom caviar in a saucepan and sterilize for some more time. We sterilize jars with salads according to the following scheme.

0.5 liter jars 30 minutes.

0.7 liter jars 45 minutes.

1 liter jars 60 minutes.

We take the jars out of the pan, screw on the lids and arrange them with the lids down. Cover with something warm and let cool completely. This may take you about a day.

Then you can turn the jars over to normal. And it is advisable to observe them for about a week. If everything goes well and the lids do not swell, then you can transfer the jars of mushroom caviar to a place for long-term storage.

Mushroom caviar recipe with onions and carrots

This recipe will contain carrots. It will add an additional sweetish taste to the mushroom caviar. Prepares without much effort. It tastes good. Mushroom caviar will help decorate any dish not only with a beautiful color, but also with an excellent aroma.

INGREDIENTS:

1-kg. Gribov.
2 onions.
2-3 medium carrots.
Vegetable oil.
Salt and pepper to taste.
A tablespoon of 9% vinegar.
Spices.

PREPARATION PROCESS:

Let's sort through and sort the mushrooms. Only the best specimens will be used for caviar. Clean and boil the mushrooms in a lightly salted solution. While cooking mushrooms, do not forget to watch for the foam that will constantly appear on the surface of the water. This foam must be removed with a spoon. Otherwise, it may accumulate so much that it will flow over the edges of the pan.

Then we take out the mushrooms using a slotted spoon and transfer them to a sieve to remove excess water from the mushrooms.

While the mushrooms are cooling, prepare the carrots and onions.

Peel the onion and cut it into small cubes.

We peel the carrots and pass them through a meat grinder.

Chopped onions must be placed in a frying pan for frying.

Pour some oil into the pan, wait for it to heat up and add the onion. Fry it for several minutes, stirring constantly.

We take a deep frying pan because we will add carrots to the onions, and then mushrooms. This, of course, can be done in a cauldron.

And so, while the onions were fried, I passed the carrots through a meat grinder, followed by the cooled mushrooms. But just all in different containers.

Now add the carrots to the onions and fry the carrot mixture with the onions a little. Approximately 5-10 minutes.

Then I add ground mushrooms to the carrots and onions, stir, reduce the heat under the frying pan and simmer the dish for 30-40 minutes, stirring occasionally to prevent the caviar from sticking to the walls of the dish.

After 20 minutes of stewing, you need to add the necessary spices to our mushroom caviar, mix and taste for salt. If necessary, add salt to your desired consistency. Also at this stage I add vinegar and a couple of bay leaves.

After another 10 minutes, stop simmering the product.

If you were preparing caviar in order to prepare it for the winter, that is, you plan to preserve it, I recommend removing the laurel. And if the caviar is eaten in the coming days, then you can leave the bay leaf in the dish.

Now the mushroom caviar can be laid out, covered with lids, and sterilization of the caviar can continue directly in the jars.

We put the jars in a pan with water, do not forget to put a piece of gauze in 3-4 layers on the bottom. And we sterilize the jars along with the caviar. Above there is a sign which jars need to be sterilized for how long.

This completes the recipe. mushroom caviar with onions and carrots is ready. Now you can serve it to the table and delight yourself and those around you with its magnificent aroma and enjoy the wonderful taste on winter days while remembering the hot summer days. I wish you that everything turns out tasty and quickly. All the best in peace and health.