Mushroom caviar from frozen mushrooms. Mushroom caviar for the winter

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, cook from them all year round Many dishes that were almost 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 special attention to the safety of the prepared products - for canned mushroom dishes this requirement doubles. 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 pepper, 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, soak 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.

Remove the boiled mushrooms with 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 each

Work 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 chop finely.

Chop the onion and saute it with tomato paste for 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 hot water into the bottom of the baking sheet 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 are 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 dishes 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.

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, 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 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 in cold water. Next, finely chop or grind with a meat grinder. Fry the resulting mass in vegetable oil for 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 resulting 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 a few 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!

Autumn is the time to collect and harvest mushrooms! The forest contains rich scatterings of honey mushrooms, chanterelles, russula, boletus and aspen boletuses. Mushroom pickers work from early morning and bring full baskets, and skillful housewives prepare fragrant mushroom caviar for the winter. This page presents 4 simple recipes that allow you to quickly, easily and inexpensively prepare this healthy delicacy.

Very . The cooking process itself is not complicated, and they store very well.

Recipe for preparing mushroom caviar from honey mushrooms for the winter

Mushroom caviar from honey mushrooms can be called a real delicacy. The amazing taste will appeal to everyone without exception.

We use ingredients:

peeled honey mushrooms – 1 kg;
onions and carrots – 2 pieces each;
salt – 3 tbsp. spoons;
pepper – 1 teaspoon;
sunflower oil.

Cooking process:

Fill the mushrooms with water until covered and send to cook. After boiling, remove the foam and add 2 tbsp. spoons of salt. Cook for another 30-40 minutes.

Place the boiled mushrooms in a colander and rinse with cold water.

Roughly chop the onions and carrots and send them to brown in sunflower oil.

Mix the mushrooms with fried vegetables and grind them through a meat grinder or grind them in a blender bowl.

Place the caviar in clean jars up to the shoulders and compact them tightly. Cover with lids and place on a baking sheet.

Place the jars in the oven for sterilization at 110 degrees for 40 minutes.

Cover hot jars with lids. Turn it over onto your head and wrap it until it cools. This mushroom caviar is securely twisted and will last until the January cold!

Mushroom caviar from honey mushrooms with carrots and onions

To prepare juicy mushroom caviar, you will need honey mushrooms, and for every kilogram of mushrooms, housewives take 1 carrot and onion. Easy recipe and quick to prepare, it will definitely appeal to all busy housewives.

Ingredients for caviar:

honey mushrooms – 2.5 kg;
carrots – 2 large pieces;
onions – 2 large heads;
salt – 3 tbsp. spoons;
pepper – 1 teaspoon with a small slide;
sunflower oil for frying.

Cooking progress:

Before preparing the caviar, the mushrooms must be carefully sorted and all damaged specimens must be discarded. Good honey mushrooms must be boiled in a large saucepan until they settle to the bottom. This is a sign that the mushrooms are ready!
At the same time, chop the onion into medium cubes and grate the carrots. We send this vegetable mass to a frying pan to fry until golden brown.
When all the ingredients have cooled, we will pass them through a meat grinder.

Scroll the half-finished caviar 2 times, then the dish will be tender and incredibly juicy.

Generously season the vegetable mass with spices and place in a frying pan to fry for another 20 minutes until fully cooked.
Mushroom caviar from honey mushrooms can be consumed immediately after preparation. But if there is a lot of it, then you can roll it up for the winter or freeze it.

To twist, add 1 teaspoon of 70% vinegar to the caviar. Mix, place in clean jars and sterilize hot water for 30 minutes. To freeze, honey mushroom caviar should be cooled and placed in the freezer in a plastic container.

Ready honey mushroom caviar for dinner can be flavored with chopped garlic and herbs. It will turn out great, you'll just lick your fingers!

Recipe for winter mushroom caviar from honey mushrooms with tomatoes

Mushroom caviar can be prepared from different mushrooms: honey mushrooms, porcini mushrooms or chanterelles. With the addition of ripe tomatoes according to the recipe, this snack will become much brighter, tastier and healthier for digestion!

Ingredients for preparing caviar:

honey mushrooms – 1 kg;
tomato and onion – 4 pieces each;
carrots – 3 pieces;
sunflower oil – 250 ml;
salt and pepper - 1 tbsp.

Preparation:

Fresh, peeled mushrooms are cut, immersed in cold water and put it on the stove. When the water boils, cook them for approximately 5-7 minutes, skim off the foam. Discard the finished mushrooms and rinse again with cold water.
Together with finely chopped vegetables, we pass the honey mushrooms through a meat grinder, mixing the entire fluffy mass thoroughly.
Transfer the mixture to a large saucepan, add oil and spices.
After boiling, simmer the mushroom caviar over low heat for 40-50 minutes, making sure that the vegetables do not burn.
We transfer the finished caviar into sterilized jars, pour a spoonful of hot sunflower oil to cover the workpiece with a thin layer, and close the lid tightly.

This excellent snack is usually stored in the refrigerator. Can be served with sandwiches, salads and meat dishes. Bon appetit!

Mushroom caviar from honey mushrooms without sterilization

There are a lot of mushrooms in season forest gifts goes into storage for the winter. After frying and salting, small, broken or crumbled honey mushrooms often remain. Don't throw them away! This product is perfect for preparing quick caviar according to a simple recipe.

For caviar you will need:

mushrooms – 0.5 kg;
onion – 2 pcs;
sunflower oil;
salt.

Cooking process:

The remains of mushrooms and whole honey mushrooms need to be boiled until tender, cooled and passed through a meat grinder. Peel the onions, wash and cut into small cubes.
Pour oil into a deep frying pan and fry the onion in it until a beautiful golden color. After this, add the scrolled mushrooms.
Mix the delicious ingredients and season with spices to taste. Simmer until excess moisture evaporates and stir slowly.

You can add a couple of cloves of garlic to the caviar for flavor.

Place the finished, thickened snack into clean jars. It is not necessary to sterilize them, but in this case it is better to store the workpiece on the shelves of the refrigerator!

Appetizing mushrooms go well with many main dishes and will be the highlight of any holiday dinner!

Good luck with your preparations and look forward to new recipes!

IN winter time Over the years, hand-made items sell out very quickly. This is mainly jam and canned vegetables. However, another one is no less popular good preparation for the winter - this is mushroom caviar from boiled mushrooms. Be sure to try this appetizer, because it has a very unusual taste. There are several simple recipes preparing this caviar without special expenses.

Assorted caviar

Any mushrooms are suitable for preparing this caviar:

Champignons.
Honey mushrooms.
Chanterelles.
Russula.
Boletus mushrooms.

Before you start preparing the snack, you need to properly process the mushrooms:

Rinse.
Clean.
Slice.
Boil.

The recipe for mushroom caviar for the winter is very simple. To prepare it you will need the following ingredients:

Steps to prepare this dish:

Honey mushroom appetizer

This snack not only has an amazing taste, but also an unusual color, thanks to the tomatoes that are included in its composition. Recipe for honey mushroom caviar for the winter does not require too many products:

Sequence of actions:

Many housewives are interested in how to prepare caviar from honey mushrooms, since these mushrooms have a reasonable price and are not inferior in taste expensive mushrooms. This recipe is sure to please everyone for its originality.

Dried mushroom recipe

This appetizer is very tasty and original. It can be served immediately after preparation. Dried mushroom caviar has a consistency similar to pate and has an unusual aroma. It can be spread on bread, and also added to pizza and pies. To prepare it you will need the following products:

Stages of preparing this caviar:

Sterilization of jars

In order for mushroom caviar to be stored all winter, it is necessary to properly sterilize the jars.

First, you should inspect the container for cracks or chips. Chips will lead to the lid falling off, and a cracked jar may burst if boiling water is poured into it.

Then you need to rinse the jars of powder in hot water. Dry them with a towel and leave for a while so that all the moisture evaporates. It is dry containers that need to be sterilized.

The easiest way to sterilize is to boil the jars in a saucepan. The optimal time is 15 minutes. It is necessary to place a wooden plank on the bottom of the pan and place the jars on it. It is necessary to place gauze between them so that they do not touch each other. Water should cover the jars up to the hangers, but not get inside.

Some useful tips on how to store this snack, and also make it even more tasty and appetizing:

Every self-respecting housewife should be able to prepare mushroom caviar for the winter. The recipes for this snack are very simple, so you will definitely have a supply of delicacies for winter!

Attention, TODAY only!

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 this as a basis. forest mushrooms. 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. After that, 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. When 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 you can lay out the mushroom caviar, cover it with lids, and continue sterilizing the caviar 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. Peace and health to all.