Mushroom caviar from boiled mushrooms - recipes for the winter. Mushroom caviar with garlic: the best recipes

Mushroom caviar is a tasty and nutritious snack, because in terms of protein content, “forest dwellers” are slightly inferior to meat. For production they are used not only fresh mushrooms, but also salted, frozen, dried. Let's discuss how to prepare mushroom caviar for the winter.

There is a jar of various snacks in every refrigerator. I opened the lid and a minute later an appetizing dish appeared on the table, to which a spoon was reaching. A popular appetizer made from crushed ingredients is caviar, which turns a simple piece of bread into an appetizing and healthy dish.

What mushrooms do you use to prepare caviar at home? From any edible. After salting and marinating the caps, there are still legs left - feel free to cook caviar from them. Vegetables, herbs and spices will decorate the appetizer and enrich the composition useful substances.

Classic recipe for fresh forest mushrooms

Classic recipe Suitable for connoisseurs of rich mushroom taste. Try making caviar from chanterelles and honey mushrooms; it is considered the most delicious.

Ingredients:

Mushrooms – 2.5 kg.
Salt – ½ cup.
Vegetable oil – ½ cup.
Onions – 800 g.
Water – 400 ml.
Greens – dill and parsley.
Vinegar 9%.

How to cook:

Prepare the mushrooms: remove large debris, wash, and chop. Place the pieces in salted water.
Cook for half an hour over low heat, stirring and removing foam, then drain in a colander.
Chop the onion and sauté in oil until golden brown.
Grind the mushrooms and onions in a meat grinder.
Add chopped herbs and vinegar to the resulting mass: for one jar you will need 1 tbsp. l. vinegar and a couple of sprigs of herbs. Move carefully.
Divide the mixture into jars and cover loosely. Sterilize jars of caviar for 45 minutes.
After seaming, place the jars upside down, cover with a warm cloth, and let cool completely.

Video recipe

Recipe without sterilization

If you don't want to sterilize jars, this recipe is for you. After grinding, the mushroom mixture is additionally stewed for some time, this protects the preparation from spoilage.

Ingredients:

Mushrooms – 1 kg.
Water – 1 l.
Onions – 4 pcs.
Garlic – 3 cloves.
Vinegar – 2 tbsp. l.
Salt pepper.

Preparation:

Pour water over the prepared mushrooms, bring to a boil and cook for 10 minutes. Drain in a colander, rinse well, then place in salted water and cook for 15 minutes.
Drain the broth and grind the mushrooms in a meat grinder.
Chop the onion and garlic. Sauté the onion until translucent.
Mix onions and mushrooms, add garlic and pepper.
Fry the mixture for 10 minutes.
Place in jars, pour 1 tbsp on top. l. vinegar.
Seal the jars using plastic lids or roll them up.
Place the cooled snack in a cool place.

To prevent mold from appearing on the surface, you can put horseradish leaves on top of the caviar. They have bactericidal and antibacterial properties.

Video cooking

Delicious frozen mushroom caviar

Do you want to enjoy caviar, but only mushrooms from the freezer are available? Feel free to prepare a snack from them. It tastes just like a product made from fresh mushrooms.

Ingredients:

Frozen mushrooms – 2 kg.
Vegetable oil – 8 tbsp. l.
Onions – 2-3 pcs.
Carrots – 1 pc.
Tomato paste – 3 tbsp. l.
Ground black pepper – 1 tsp.
Salt.
Parsley.

Step-by-step preparation:

Pre-defrost the mushrooms and boil in salted water for 30-40 minutes.
Pour off excess liquid, reserving about 0.5 cup to preserve the mushroom flavor and smell.
Sauté finely chopped onion until transparent.
Grate the carrots using a coarse grater and fry over medium heat until soft.
Combine mushrooms with vegetables, grind the mixture through a meat grinder.
Place the bowl with the mixture on low heat. Stir constantly to prevent burning.
When the mixture boils, add tomato paste, herbs and spices. The mushrooms were boiled in salted water, so salt carefully and do not overdo it.
Cover the dish with a lid and simmer for 40 minutes. Place the caviar into jars.
Boil the jars for 15 minutes, seal and refrigerate without waiting for them to cool.

Do not use frozen mushrooms expired shelf life: fresh are stored for no more than a year, boiled - no more than 4 months.

Dried mushroom caviar

Mushrooms do not lose after drying useful qualities. Dried ones will produce caviar with a rich aroma. Chefs recommend taking tubular types - white boletus, boletus, boletus, boletus.

Ingredients:

Dried mushrooms – 2 kg.
Onions – 400 g.
Tomatoes – 600g.
Vegetable oil – 300 ml.
Salt pepper.

Preparation:

Place dried mushrooms in boiling water. After half an hour, drain the liquid, rinse, and cut into pieces. Boil in salted water for 30 minutes.
Grind the mushrooms using a meat grinder and fry in oil for half an hour.
Chop the tomatoes, finely chop the onion. Fry the vegetables separately from the mushrooms.
Combine the mushroom mixture with the vegetable mixture, add spices, and simmer for another 15 minutes.
Place the caviar in jars and sterilize.
Place the preparations in the refrigerator or cellar.

How to cook champignon caviar

You don’t need to go into the forest with a basket for champignons, all year round they are easy to find on store shelves. They have a delicate structure, so they cook faster than others. In this recipe, the champignons are not boiled, but fried, which makes the taste richer.

Ingredients:

Champignons – 2 kg.
Onions – 4 pcs.
Carrots – 4 pcs.
Vinegar - 4 tbsp. l.
Bay leaf- 4 things.
Salt pepper.
Vegetable oil for frying.

Preparation:

Wash the champignons, dry them, cut into slices.
Grate the carrots on a fine grater and chop the onion. Fry vegetables with oil until soft.
Add mushrooms, bay leaf, salt and pepper. Simmer for 10 minutes, stirring regularly.
When the mass has cooled, remove the bay leaf. If a lot of juice comes out, drain off the excess.
Grind the mixture with a blender, pour in vinegar and stir thoroughly.
Place the caviar into jars. Sterilize for 15 minutes, seal.

By appearance Champignon caviar is similar to pate. Ideal for sandwiches either alone or in combination with herbs, grated cheese, and chopped egg. Lovers mushroom sauce will be able to cook it themselves using caviar from champignons.

To ensure that the taste of mushroom caviar lives up to expectations, and the jars of the appetizer last the whole winter, experienced chefs recommend.

Do not use different varieties of mushrooms unless you are sure they will go together.
From fresh ones, choose only high-quality specimens, without rot or wormholes.
Milk mushrooms and rows are considered conditionally edible. Soak them in water with added salt (1 tsp) and citric acid(0.5 tsp)
To avoid poisoning, be sure to boil the mushrooms.
Be sure to sterilize jars and lids before use.
The best way storage of cans - under plastic lids. Keep them cold.
If you plan to keep it in a regular room, use metal lids.
Throw away the jars if you notice a bulging lid or bubbles appear in the caviar - this means that bacteria that cause botulism have multiplied in the product.
Do not store open jar more than 5 days.
If caviar is prepared for use in

When there is a good harvest of mushrooms, you need to make preparations from them for future use. How to make mushroom caviar from boiled mushrooms, read below.

Mushroom caviar from boiled mushrooms with garlic

Ingredients:

honey mushrooms – 500 g;
garlic – 3 cloves;
onion – 140 g;
drinking water – 90 ml;
vinegar 9% – 15 ml;
garlic cloves – 3 pcs.;
freshly squeezed lemon juice – 15 ml;
refined vegetable oil.

Preparation

We clean the honey mushrooms, cut them into slices and boil them for about an hour, and then puree them using a blender or meat grinder. Finely chop the onion and saute it in oil. Chop the garlic. Add onion, garlic, freshly squeezed lemon juice, salt, pepper, vinegar. If desired, you can also add chopped herbs. After this, boil everything together for another 10 minutes, put it in sterile jars and seal.

Delicious mushroom caviar from boiled mushrooms

Ingredients:

boiled mushrooms– 2 kg;
- 3 pcs.;
onion – 350 g;
black peppercorns – 10 pcs.;
carrots – 350 g;
vinegar – 20 ml;
vegetable refined oil– 280 ml;
salt.

Preparation

Porcini mushrooms, aspen mushrooms, boletus mushrooms, honey mushrooms or champignons are best suited for preparing caviar.

So, first we wash the mushrooms, cut them into small pieces and boil them for about a quarter of an hour in water salted to taste. Then we strain them using a colander. It is important that the water drains well so that the caviar does not come out too liquid. Twist the mushrooms through a meat grinder or chop with a blender. Finely chop the peeled onion and grate the carrots. Fry the prepared vegetables in oil and add to the mushroom mixture. Salt the caviar well, pour in the rest of the oil, add spices. Simmer the resulting mixture for about one and a half hours. And so that it does not stick to the bottom, it needs to be stirred often. Pour vinegar into almost finished caviar and stir as well. Distribute the resulting caviar into washed jars and roll up.

Mushroom caviar from boiled porcini mushrooms

Ingredients:

onion – 300 g;
porcini mushrooms – 450 g;
pepper;
vegetable oil;
garlic cloves – 4 pcs.;
vinegar – 10 ml;
salt.

Preparation

Cut the well-washed mushrooms into pieces. Cook them for about 20 minutes after the water boils. Next, drain the water and grind the mushrooms in a blender until smooth. Finely chop the onion and fry it in oil until golden brown. Mix the ingredients, salt, pepper, add chopped garlic, add vinegar. Boil for 5 minutes, place the caviar in sterilized jars and roll up.

Mushroom caviar from boiled mushrooms with tomatoes

Ingredients:

onion – 500 g;
ripe tomatoes– 500 g;
mushrooms – 1 kg;
salt;
spices;
vegetable oil.

Preparation

Wash the mushrooms, cut into pieces, boil for about 20 minutes. Then we drain the water. Grind the mushrooms using a meat grinder or blender. Finely chop the remaining vegetables and sauté in vegetable oil. It is better to first remove the skin from the tomatoes by pouring boiling water over them. Then mix the mushroom mass with fried vegetables, simmer for 20 minutes, distribute the caviar into jars and seal.

Mushroom caviar from boiled mushrooms in a slow cooker

Mushroom dishes are a decoration of Russian cuisine, but it is no secret that the onset of progress and urbanization is gradually reducing the number of mushroom dishes in our diet. Limitless possibilities collect the purest and edible mushrooms, preparing many dishes from them all year round, which were perhaps the main diet of our ancestors, are gradually becoming a thing of the past.

Even after purchasing mushrooms, many housewives only know how to prepare 3-5 recipes for dishes that include mushrooms. Only real mushroom pickers know almost everything about mushrooms: what mushrooms should be collected and at what time, how long should boletus, milk mushrooms, russula be cooked, what mushrooms are ideal for pickling, pickling, drying, stewing, what foods do they go perfectly with? Let's try to at least improve this situation a little.

Mushroom caviar from boiled mushrooms - basic technological principles

When preserving food, first of all, pay attention Special attention the issue of the safety of prepared products - for canned mushroom dishes this requirement is doubled. Let us briefly formulate the basic rules of mushroom canning:

The main principle of canning, which ensures long-term storage of products, is the sterility of containers, careful sorting of ingredients to remove dirt and signs of spoilage of vegetables. Shelf life is increased by pasteurization, which destroys harmful microorganisms. The duration of pasteurization depends on the volume of the cans, heating temperature, and the degree of preliminary heat treatment of the products.

Mushrooms have a dense texture and retain their shape even after prolonged cooking, but you should also take into account the degree of cooking of other components included in the dish: the consistency of the caviar components in ready dish should be the same.

When stewing, vegetables and mushrooms, which consist primarily of water, retain at least 50% moisture. For preparations, use purified water.

The tightness of the closure protects the workpieces from the access of air, which, together with the products, contributes to the development pathogenic microorganisms. Therefore, you need to carefully check the quality of the closures of the cans.

If products are prepared without pasteurization, then it is necessary to increase the content of natural preservatives in the products: salt, acetic acid, sugar. But sometimes this technique is not very suitable, because it significantly changes the taste of the product in a way that is not better side.

When you use an unfamiliar recipe for the first time, do not take risks; it is better to pasteurize the product to avoid unnecessary troubles, even if the authors of the recipes emphasize that everything has been tested.

Some natural spices, in addition to taste and aroma, also have an antimicrobial effect: hot peppers, turmeric, bay leaf, juniper and other natural spices. Since various artificial stabilizers are not used in home canning, as in production, it is necessary to take into account the properties of spices in the process of home preparation.

When canning, it is better to add fresh herbs 5-10 minutes before the end of cooking or stewing in order to better preserve their aroma in the jar.

If you are not well versed in the types of mushrooms, then just buy those that are grown in greenhouses: champignons, oyster mushrooms, some types of honey mushrooms. Of course, the taste and smell of caviar from such mushrooms will be less intense, but you don’t have to worry about health safety - these mushrooms can be safely used for any dishes without prior boiling.

Mushroom caviar in a jar or in the freezer is an opportunity to quickly prepare pies or pizza, soup, cabbage rolls, stuffed eggplants, zucchini or tomatoes, add it to meat solyanka or use for cooking cereals and beans.

1. Mushroom caviar from boiled mushrooms - preparation for honey mushroom soups

Ingredients:

Honey mushrooms 5 kg

Muscat, ground

Carrots 400 g

Bay leaf

Purified oil 250 ml

Vinegar 9% 150 ml

Greens (dill, parsley) 200 g

Yield: 5 cans of 0.5 l

Cooking method:

Sort the mushrooms: leave whole ones for pickling, drying or pickling - all the rest are suitable for caviar. Clean them from leaves and pine needles and soak them in cold water and wash well.

Place in a large saucepan, fill with water and bring to a boil. To remove foam, drain the water, drain them through a colander, and rinse. Pour purified water into the pan and add the mushrooms again. Cook over low heat for 20 minutes, adding peeled whole carrots (2 pieces, medium size), 2 washed whole onions in peel, salt, bay leaf, allspice and black pepper. Continue cooking for 20 minutes until the mushrooms sink to the bottom.

Get it boiled mushrooms using a slotted spoon, and strain the broth. Peel the remaining onion and grind in a meat grinder together with the mushrooms. Pour the prepared mixture with broth, simmer for 10 minutes over low heat, adding oil.

Place hot mushroom caviar in heated, dry and sterile jars. Separately add 30 ml of vinegar, nutmeg, ground pepper, and chopped herbs to each jar. Cover them with sterile lids and pasteurize for 40 minutes. Then screw on the lids, turn the jars over, and wrap them up. When it cools down, move it to the basement.

Mushroom caviar from honey mushrooms according to this recipe can be used for fillings. Only in winter, after opening the jar, do not forget to simmer the caviar for butter by adding dried ground mushroom powder.

2. Mushroom caviar from boiled mushrooms - preparation for first courses of milk mushrooms (dry frozen)

Ingredients:

Milk mushrooms 3 kg

Spices - to taste

White roots (celery and parsley) – 50 g each

Carrots, red 90 g

Fresh dill – 120 g

Vegetable fat 150ml

Foil bags

Preparation:

Sort and wash the milk mushrooms. Soak them for a day in salted water. The soaking time can be increased to two days. Before the main preparation, milk mushrooms need to be boiled twice, rinsing and changing the water. Cooking time is 20-25 minutes. When boiling again, add salt (20 g/1 l), bay leaf, white roots (parsley, celery), carrots, dill, and a mixture of peppers.

Finely chop the boiled mushrooms and fry in hot oil, adding finely chopped onion. Divide the prepared caviar into portions and place in prepared food foil bags. Choose the serving size arbitrarily. Seal the edges of the bags tightly and tightly. Place them in the oven preheated to 200°C for another 20 minutes. Then turn off the oven and, without removing the workpiece, cool it. Transfer the caviar in foil, without unwrapping, into a container and put it away. freezer.

Frozen mushroom caviar from boiled mushrooms can be stored for 6 months. Use the preparations for cooking soups, and in order to enhance the aroma of the mushroom broth, also prepare powder (mushroom seasoning) from dried porcini mushrooms and honey mushrooms.

3. Mushroom caviar from boiled mushrooms - chanterelles in tomato

Ingredients:

Chanterelles 4 kg

Firm tomatoes 1.0 kg

Carrots 500 g

Oil, purified 300 ml

Hot pepper, capsicum - to taste

Garlic 100 g

Cloves, coriander, allspice - to taste

Sugar 80 g

Salt, coarse 100 g

Greens 200 g

Vinegar essence40 ml

Milk 1.5 l

Yield: 12 cans of 0.5 l

Progress:

Sort and wash the chanterelles. Soak for 2-3 hours in ordinary cold water, then drain it, and soak again for an hour, adding milk and a little salt to the water. If the chanterelles were collected in hot, dry weather or pine forest, then they probably have accumulated bitterness, which can be removed with milk. After this, rinse the mushrooms in running water and cook in a large volume of water.

Peel and then cut into small cubes the tomatoes, onions, carrots, hot peppers, and chop the herbs. Cut the chanterelles into slices. Heat the oil, sauté the onions and carrots, then add the tomatoes and peppers, season with spices and simmer the dressing for 10 minutes.

Place the chopped chanterelles in jars, waist-deep. Add a teaspoon of vinegar essence, chopped garlic and chopped herbs to each jar. Spread the hot dressing on top in equal parts. Place the jars in a saucepan filled with hot water, sterilize the caviar for 20 minutes from the moment of boiling. Screw on the lids and invert the jars. Wrap it up, and after cooling, put it in a dark and cool place.

4. Mushroom caviar from boiled mushrooms - russula with white beans in tomato

Products:

Beans, pearl 750 g

Russula

Tomato paste 450 g

Oil 300 ml

Bay leaf

Salt 20 g per 1 liter of sauce

Ground coriander

Carnation

Sugar - to taste

Vinegar 9% - 25 ml per 1 jar

Preparation:

Sort the beans and soak overnight. Cook it. The grains should be dense, but not boiled.

Soak the russula in salt water. Mushroom pickers assure that these mushrooms can not be boiled, but can be used immediately for cooking, but for your own safety, boil them for 20 minutes, then rinse and finely chop.

Chop the onion and saute it with tomato paste in vegetable oil. Chop and add garlic, ground spices, sugar, salt and water (1.5-1.7 l). Whisk the dressing until smooth.

Place the prepared mushrooms and beans in a deep bowl, pour in the prepared sauce, simmer for fifteen minutes, and then place the prepared caviar and beans into prepared heated jars with a capacity of 0.5 liters. Pour vinegar into each jar, cover and pasteurize for 25 minutes. Seal the jars and turn them over. Store in a cool and dark place.

5. Mushroom caviar from boiled mushrooms with rice - filling for pies, cabbage rolls and vegetables

Ingredients:

Boletus 3 kg

Carrots 1.2 kg

Oil 200 ml

Rice, polished (boiled) 600 g

Cardamom

Bay leaf

Cooking technology:

Sort through the fresh boletus mushrooms, cut off the stems at the base, rinse thoroughly, and place in a saucepan. Fill with water and bring to a boil. Drain in a colander and refill with cleaned and cold water. Considering the subsequent frying of the mushrooms, cook over moderate heat for 20 minutes over moderate heat, adding a little more salt to the water. Wash the mushrooms again and cut them into cubes or pass them through a meat grinder with large holes.

Cook the rice until half cooked. Finely chop the peeled onion and chop the carrots on a coarse grater. Grind the spices into powder. Heat oil in a deep saucepan. Fry the mushrooms, season with spices, and transfer them with a slotted spoon to a separate bowl. Sauté carrots and onions in the same oil. Place the mushrooms back into the saucepan and add the boiled rice.

After simmering the caviar with rice for 15 minutes, place it in sterile hot jars. Cover them with lids and place on a baking sheet. Pour into the bottom of the baking tray hot water and place it in the oven, preheated to 180°C, for 15 minutes. Immediately seal the jars by removing them from the oven one at a time. Turn over and wrap. After cooling, transfer to the basement.

6. Mushroom caviar from boiled mushrooms – hodgepodge of boiled mushrooms and cabbage

Products:

White cabbage

Vegetable fat

Frozen boiled mushrooms

Spices to taste

Tomato sauce

Vinegar 9% 30 ml per 0.5 l

Preparation procedure:

Chop the washed and peeled vegetables and fry them separately, and then simmer, adding salt, sugar, ready tomato sauce and ground spices along with mushrooms. All ingredients for the dish are taken in the same quantity, tomato sauce and spices are to taste, and vinegar is added before rolling the lids, 30 ml into each jar (0.5 l).

Pasteurization time is 15 minutes. Check the quality of the seal by turning the jars over and wrap them until they cool completely.

For canning, use coarse kitchen salt that is not iodized.

Often, some recipes indicate the amount of salt, sugar and vinegar in grams, while in others the measures are written in tablespoons. This creates confusion that wastes valuable time in the canning process. Make a sign for yourself and attach it in a visible place in the kitchen so that you never forget how many grams and what is contained in a tablespoon or teaspoon, so as not to be distracted from work by searching for tips on the Internet.

Canning jars can be prepared ahead of time so you don't have to waste time on the day you're preparing food for canning. Clean them normally baking soda, rinse under strong running water and dry in a preheated oven. Then sterilize the lids, dry them in the oven and cover the jars. The container can not be removed from the oven until it is needed, and if you need to empty the oven, then transfer the jars to the table and be sure to cover them with a towel to maintain sterility.

When preparing jars and lids for canning, always add a couple of spare jars to the required quantity: it may happen that a defect is suddenly discovered in the jars or lids, or the calculation of the required amount of containers turns out to be not entirely accurate, but the product is already ready for packaging and must be laid out in hot. Free yourself from unnecessary fuss in the kitchen during the hot preparation season.

Mushrooms are famous for their rich composition and presence nutrients. Although they belong to plant foods, they 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.
Grind onion 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 the basic caviar recipe we need only 3 components: onions, mushrooms and vegetable oil, not counting spices. Our mushroom caviar is made from different varieties of mushrooms - you can take chanterelles, boletus, honey mushrooms, it will be prepared in 2 steps: we 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 grated carrots until golden brown.
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 slightly season them with walnuts. This way we get an oriental-style recipe.

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 is a popular appetizer and hearty preparation for the winter. It can be prepared from any edible mushrooms that can be cooked, even frozen ones. It is very economical and tasty dish. It is advisable to roll up a large portion of caviar for the winter using the sterilization method (in a water bath). First, all the ingredients of mushroom caviar, including the mushrooms themselves, are passed through a meat grinder. This is exactly how our grandmothers prepared mushroom caviar for the winter without modern devices, but through a meat grinder. And they cooked in kilograms!

For Lenten or vegetarian menu mushroom preparation will serve as a significant help, a tasty find. There is no more impressive spread on bread, and it’s also satisfying, aromatic, quick and healthy! This preparation can complement the serving of pasta, rice, buckwheat, potatoes or stewed cabbage, cook baked goods with caviar or decorate canapés and toasts. And if you additionally heat mushroom caviar in sour cream or tomato sauce, you will get an excellent dressing for meat without much hassle or expense.

Ingredients

frozen boiled mushrooms 1.5 kg
onion 250 g
carrots 250 g
tomato sauce or paste 1.5-2 tbsp. spoons
parsley 2 tbsp. spoons
ground black pepper ½ teaspoon
salt to taste
vegetable oil 5-6 tbsp. spoons

How to cook caviar from frozen mushrooms

Thaw boiled frozen mushrooms in advance. Drain some of the mushroom broth from them. It is enough to leave half a glass of liquid in the mushrooms.
Prepare carrots and onions. It is advisable to take blue and white onions in equal quantities.
Peel the onion and chop finely.
Wash and peel the carrots thoroughly. Grate the vegetable using a borage grater.
Sauté the chopped onion in a few spoons vegetable oil until transparent and lightly browned. It is better not to fry the sauteed meat.
Simmer the carrots in the same way as the onions over medium heat until the color changes and there is a pleasant aroma.
Grind the mushrooms in a meat grinder. The mass should not be very liquid.
Now add onions and carrots to the mushrooms, which you also first twist through a meat grinder.
Gradually heating the caviar over low heat with constant stirring, bring it to a boil. Salt the workpiece. Add herbs, spices and tomato sauce or paste to it. The taste of caviar should be rich, but not over-salted, especially considering the degree of saltiness of the mushrooms before freezing. Simmer the ingredients over low heat, covering the pan with a lid and stirring the mixture occasionally for about 40 minutes. Cool the finished caviar and serve.

If the preparation is intended for storage for the winter, do not forget to sterilize half-liter jars of caviar before sealing in a water bath for 15-20 minutes. To do this, jars of caviar, covered with lids, are placed on fire in a pan of hot water (the water reaches the shoulders of the jars). Immediately remove the prepared preserves to a cold, dark storage facility.