How to prepare mushroom caviar for the winter. Mushroom caviar for the winter recipe with onions and carrots

Everyone remembers the royal treat from Leonid Gaidai’s famous comedy “Ivan Vasilyevich Changes His Profession” - “red caviar, black caviar, overseas eggplant caviar.” But professional chefs know that not only fish and vegetables can be used to prepare this delicious dish, but also mushrooms.

Mushroom dishes are very appetizing and are always welcome on tables. But, it is most convenient to create culinary masterpieces with mushroom caviar, which will already be prepared in advance. This preparation is usually made in autumn period. For preservation, you can use any edible, forest mushrooms. Also, it is not forbidden to mix different types mushrooms Below is a selection of recipes for mushroom caviar, for all tastes and aromas.

Delicious caviar from boiled mushrooms for the winter - photo recipe step by step

In the recipe proposed in the photo, the most important thing is to prepare all the ingredients and boil the mushrooms in advance. The main work needs to be left to the multicooker. Cooking in it will be done easily without any hassle. You just need to turn on the correct mode, set the timer and wait delicious result. This mushroom spawn will become good treat for guests and household members.

Cooking time: 1 hour 25 minutes

Quantity: 4 servings

Ingredients

Boiled mushrooms: 3.5-4 kg
Onions: 300 g
Carrots: 300 g
Salt: 1.5 tbsp. l.
Ground pepper (red or black): 10 g
Vegetable oil: for sautéing
Vinegar 9%: 10 g

Cooking instructions

Mushroom caviar from honey mushrooms

Any forest mushrooms are suitable for preparing caviar - boletus and boletus, boletus and boletus. But one of the first places is occupied by honey mushroom caviar - it has a pronounced mushroom taste and is excellent for preparations. In winter, it is a ready-made filling for pies and tartlets, pancakes or hot sandwiches, or you can eat it just like that, with a large spoon.

Ingredients:

Fresh honey mushrooms – 1 kg.
Onions – 0.3 kg.
Fresh carrots – 0.3 kg.
Bell pepper – 0.3 kg.
Bay leaf, spices, salt, vegetable oil.
Vinegar – 1 tsp. 9% (for each 0.5 liter container).

Algorithm of actions:

Honey mushrooms of any size are suitable for this preparation; it is best to use large, ugly shapes, since after chopping, size and external beauty no longer become important.
Soak mushrooms for 1 hour cold salty water. Now you can absolutely safely wash and sort them. Rinse in several more waters.
Stage two - cooking mushrooms, this needs to be done in sufficient time. large quantities water with bay leaf, spices and salt (a little bit).
While the mushrooms are cooking, you need to prepare the vegetables. Peel and rinse onions, carrots and peppers. Grate onions and carrots into different containers. Finely chop the bell pepper.
Sauté in vegetable oil one by one, first the onions, then add the carrots to the same pan, then the pepper. Add a little salt and pepper.
Drain the mushrooms in a colander and cool slightly. Cool the vegetables too. Pass both mushrooms and vegetables through a meat grinder (grid with small holes).
Simmer the caviar over low heat for one and a half hours.
While the mushrooms are stewing, you need to prepare the containers and lids - sterilize them.
Pack the hot caviar from honey mushrooms into containers, add vinegar to each one on top. Seal it as quickly as possible and hide it under a thick blanket. Additional sterilization is encouraged.

In winter, the whole family will enjoy mushroom evenings!

How to cook caviar from porcini mushrooms

Sometimes a “silent hunt” for boletus mushrooms has incredible results, and there are so many mushrooms collected that the question of their processing arises. Mushroom caviar is one of the the best ways preparations for the winter, especially when the boletus mushrooms are too large. If there are not too many mushrooms to start the canning process, then you can prepare caviar for dinner.

Ingredients:

Boletus mushrooms – 1 kg.
Tomatoes – 4 pcs. (medium size).
Garlic – 3-4 cloves.
Vegetable oil for frying – 50 ml.
Butter – 2 tbsp. l.
Salt, seasonings.

Algorithm of actions:

Sort through the mushrooms, select those that will be used for caviar. Rinse thoroughly and change the water several times.
Pour in water, bring to a boil, drain in a colander. This process will help get rid of any remaining sand and debris.
Cut the mushrooms (can be in large pieces). Fry in a mixture of vegetable and butter for 20 minutes.
Removing the skin from tomatoes is easy by making a cross-shaped cut and pouring boiling water over it.
Pass the tomatoes and slightly cooled porcini mushrooms through a meat grinder.
Return the mushroom caviar to the pan and simmer for 10 minutes.
During the stewing process, add salt, spices, finely chopped garlic.

Serve chilled, if, of course, you can protect it from the household members who are already sitting around the table with spoons and slices of black bread before it cools.

Recipe for mushroom caviar from boletus

If a mushroom picker is lucky and finds a clearing with boletus mushrooms, you can be sure that he will reap a good harvest. These mushrooms grow together in large families and are great for pickling and cooking caviar. For the first course, the boletus should be very small and beautiful; for mushroom caviar, large, broken, substandard ones are suitable.

Ingredients:

Butter – 1 kg.
Salt – 1.5 tsp.
Sugar – 1 tsp.
Onions – 0.8 kg.
Laurel, cloves - 2 pcs.
Black pepper – ½ tsp.
Garlic – 8 cloves.
Vegetable oil.

Algorithm of actions:

The first stage, not entirely pleasant, is reassembly and cleaning. You need to remove the slippery, sticky skin from each oiler. Then the mushroom caviar will be very light and appetizing.
Then rinse the mushrooms and set them to cook, and the first time just bring to a boil, rinse thoroughly again. And then add water, lightly salt and cook until tender.
Place in a colander again and leave to cool. Then grind the butter using a meat grinder.
Twist the onions into a separate container. Send for sautéing in a frying pan with vegetable oil.
After the golden color appears, add the twisted boletus. Simmer for 60 minutes.
Add sugar, pepper, bay, cloves, and garlic squeezed through a press.
Place caviar in glass containers and seal tightly.

Store in the refrigerator for six months. We are sure that the household will like butter caviar so much that the jars will not last more than a quarter.

Mushroom caviar from chanterelles

Another type of mushroom almost always produces a rich harvest - chanterelles. Red-haired beauties also grow in groups, friendly meeting lovers quiet hunt. Chanterelle caviar is good in many ways, not last place takes up aesthetics. In winter, transparent containers with bright orange caviar are a little greeting from sunny summer and golden autumn.

Ingredients:

Chanterelles – 1 kg.
Carrots – 0.3 kg.
Onions – 0.3 kg.
Vegetable oil – 100-150 ml.
Salt – 1 tsp.
Allspice – 0.5 tsp.
Vinegar – 1 tbsp. l. (9%).

Algorithm of actions:

The first stage is traditional, the chanterelles need to be sorted out, and carefully, since these mushrooms really like to cling to pine needles and other forest debris. Use a knife to clean the sand from the legs, trim them if necessary. Rinse the mushrooms and again approach this process with all care.
Next, two options for the development of events are proposed: the first is to boil the mushrooms and grind them through a meat grinder, the second is to send them to the meat grinder raw, avoiding the cooking process.
Transfer the twisted chanterelles to a saucepan or pan with thick walls. Add vegetable oil. Simmer for 60 minutes.
Bye the process is underway stewing chanterelles, you need to prepare the vegetables. The method is also traditional - clean, rinse.
Chop the onion, grate the carrots. Sauté in a separate container.
Combine chanterelles and vegetables. Add salt and allspice.
Simmer for another 20 minutes. Pour in 1 tbsp. l. vinegar, immediately turn off and pack in sterilized containers.

You can leave the chanterelles for cooling and serving for dinner, your household will be delighted.

Mushroom caviar with onions, carrots and garlic

Mushroom caviar is one of the most favorite dishes, goes well with various vegetables and meat. This is a delicious filling for thin pancakes and pies from yeast dough. But caviar itself can be bland, even spices can’t save it, so housewives came up with the idea of cooking it with carrots, which improves the color of the dish, with onions and garlic, which give an amazing aroma.

Ingredients:

Forest mushrooms (boletus, boletus or chanterelle) – 0.5 kg.
Carrots – 1-2 pcs.
Onions – 1-2 pcs.
Garlic – 3-4 cloves.
Salt, spices.
Vegetable oil for frying.

Algorithm of actions:

You will have to start preparing the dish by sorting and washing the mushrooms. Wash thoroughly, removing forest debris, blades of grass, pine or Christmas tree needles.
Porcini mushrooms or chanterelles can be immediately sent to a frying pan where vegetable oil is heated. It is recommended to boil other mushrooms (20 minutes). Fry the mushrooms for a quarter of an hour.
In a separate frying pan, saute the chopped onions for 15 minutes.
In the third - fry the carrots, which you have previously grated.
Place fried mushrooms, sautéed vegetables, fresh garlic, peeled and passed through a press, into a blender.
Add salt, add spices, such as paprika and allspice, and simmer everything together for another 5-10 minutes.

The taster will not be able to immediately say what is better – the taste or the aroma.

Mushroom caviar with tomatoes - a very tasty recipe

In addition to onions and garlic, mushroom caviar goes well with carrots and tomatoes; these vegetables add ready-made dish beautiful, appetizing color. Mushroom caviar with tomatoes is good in winter, especially in a cool place.

Ingredients:

Mushrooms (boletus or boletus, honey mushrooms or chanterelles) – 2 kg.
Tomatoes – 1 kg.
Onions – 0.5 kg (or more, up to 1 kg).
Vegetable oil.
Vinegar – 2 tbsp. l.

Algorithm of actions:

At the start of the preparation, you need to clean the mushrooms from debris and remove the slippery skin from the butter.
Boil for 15-20 minutes. Fry in hot vegetable oil.
It is convenient to remove the skin from the tomatoes by pouring boiling water over them. If you do not remove, pieces of the skin will be felt in the final dish.
Grind the tomatoes into puree. Chop the onion finely.
Send to mushroom caviar. Simmer for 1–1.5 hours.
Pour in vinegar. Proceed with packaging into sterilized containers.

Withstand under warm blanket or a blanket for another day.

How to cook caviar from frozen mushrooms

Sometimes the mushroom harvest is so huge that you no longer have the strength to make any preparations after sorting and washing. Then many housewives simply boil the mushrooms and then freeze them. From such a semi-finished product you can not only cook soup, but also prepare delicious mushroom caviar.

Ingredients:

Mushrooms (any) frozen – 0.3 kg.
Onions – 1 pc.
Salt, spices, herbs.
Vegetable oil.
Sour cream – 150 gr.

Algorithm of actions:

Thaw the mushrooms by placing them in a colander, since there will still be a lot of liquid.
Peel the onion, saute, using a deep frying pan with heated oil.
Chop the mushrooms finely and send to onions. Fry until a delicious aroma appears.
Now you can add salt and pepper. All that remains is to pour in the sour cream and simmer for another 5 minutes.

Ready caviar has a bright taste, a pleasant consistency (you can feel the pieces of mushrooms), and is suitable for tartlets and hot sandwiches.

Dried mushroom caviar recipe

If the forest is blessed with a rich harvest, and the dacha has a stove or an electric vegetable dryer, then the process of processing mushrooms turns into a pleasure. Dried mushrooms, firstly, retain their taste, secondly, they have a more pronounced aroma, and thirdly, they are stored well. And by the way, they make good mushroom caviar.

In winter, homemade products always sell out very well. One of the most popular is mushroom caviar. If you learn how to prepare such a delicacy, you will not regret it, because it tastes simply great. Remember a few recipes for making it.

How to cook mushroom caviar

Housewives make this dish in different ways. As a rule, before preparing mushroom caviar, they are washed, cleaned, cut, and boiled in water with salt. Then they are twisted in a meat grinder or blended. The remaining ingredients, for example, vegetables, are chopped, fried, and then mixed with mushrooms and spices. If the preparation is made for the winter, then vinegar is added to it, placed in sterilized jars and rolled up.

What mushrooms are they made from?

Champignons, honey mushrooms, chanterelles, russula, and boletus mushrooms are suitable for this dish. The assorted appetizer is also very tasty. The main and immutable rule is that mushrooms must be edible. Sort them before cooking, throw out any that are rotten or overripe. You can take not only fresh mushrooms, but also frozen, salted, dried. Some preserve the entire caps, and then use the stems to make several jars of caviar. Both dishes come out very tasty.

Mushroom caviar recipe

There are different methods of preparing caviar, each of them has its own advantages. It is worth noting that caviar is eaten not only as an independent dish. It is spread on sandwiches, added to pies, casseroles, and other baked goods. Caviar can be a side dish for meat or even an ingredient in a first course, for example, soup. Try one of the following recipes and see how delicious it is.

For the winter

This appetizer turns out to be very aromatic and spicy. This is explained by the fact that the recipe for preparing mushroom caviar for the winter includes a lot of greens. The dish looks very beautiful, so you can safely put it on festive table. There is nothing complicated in the cooking process. Even if you've never done canning before, you can easily handle it.

Ingredients:

assorted mushrooms: porcini, boletus, boletus – 1.5 kg;
fresh parsley – 75 g;
onion – 10 small heads;
fresh dill – 75 g;
vegetable oil – 0.3 l;
fresh cilantro – 75 g;
apple cider vinegar(6%) – 120 ml;
salt – 30 g;
water – 2.25 l.

Cooking method:

Wash the mushrooms and cut into pieces. Fill them with water and salt and cook. Remove the foam often.
After 40 minutes, drain the water and mince the mushrooms.
Peel the onion, fry it until golden brown, and chop it using a meat grinder.
Wash and dry the greens. Chop it finely.
Mix mushrooms with onions, herbs, add vinegar and oil.
Place the product in small jars, having previously sterilized them.
Place a towel on the bottom of a large saucepan. Place the blanks there, covered with plastic lids. Place the pan on the stove and pour enough water into it so that it does not reach the necks of the jars by a few centimeters.
Sterilize for about 40 minutes from the moment it starts boiling. Remove the jars and close them with sterilized lids.

From honey mushrooms

The snack is not only very tasty, but also beautiful in color, thanks to the tomatoes that are included in the composition. You can see this for yourself if you look at the photo of her. You definitely need to remember how to prepare caviar from honey mushrooms. You can surprise your loved ones, friends, and guests with this dish. Read on to learn how to prepare this wonderful appetizer.

Ingredients:

honey mushrooms – 1.5 kg;
black pepper (peas) – 8-9 pcs.;
tomatoes – 1.5 kg;
sugar – 30 g;
onion – 1.5 kg;
salt – 15 g;
tomato paste – 75 ml;
vegetable oil – 0.3 l.

Cooking method:

Boil honey mushrooms in salted water.
Scald the tomatoes with boiling water and carefully remove the skins from them.
Peel the onion and chop finely.
Grind the mushrooms and all vegetables with a meat grinder or blender.
Place the ingredients in the pan. Add oil, salt, sugar, tomato paste there.
Place the pan on low heat and simmer for an hour under the lid. Stir the caviar often.
Place peppercorns in sterilized jars. Distribute the caviar over them. Turn the jars over, after closing them with lids, and wrap them in a warm blanket. Once they have cooled, move them to a cool room.

From dried mushrooms

An original and tasty appetizer that you can serve immediately after preparation. Mushroom caviar made from dry mushrooms is very aromatic and has a pate-like consistency. It is ideal for making sandwiches and can be used as a filling for pies, kulebyaki, and pizza. Be sure to read how to prepare this magnificent caviar.

Ingredients:

dried mushrooms – 250 g;
vinegar - 1 tbsp. l.;
onions – 4 pcs.;
salt, allspice - to your taste;
green onion – 4 feathers;
milk – 100 ml;
vegetable oil – 4 tbsp. l.;
sugar - tablespoon;
olive oil – 2 tbsp. l.

Cooking method:

Fill the mushrooms cold water and leave for several hours. They should increase in volume. When this happens, cook them until tender in salted water, then pour in milk and leave for half an hour.
Clean the bulbs. Cut one and fry in vegetable oil. Chop the rest, but leave them raw.
Strain excess milk from mushrooms. Mix them with fried and fresh onions, blend with a blender. Add to dish olive oil, vinegar, salt, sugar and pepper, mix thoroughly.
Serve the appetizer with chopped green onions on top.

Mushroom caviar with carrots and onions

This appetizer turns out to be savory and is incredibly delicious to eat. Mushroom caviar with carrots and onions comes out very bright and looks great in the photo. Having prepared it once, you will start doing it all the time, because everyone loves the appetizer and it sells out very quickly, especially on the holiday table. Treat yourself and your family to this amazing dish.

Ingredients:

saffron milk caps – 2 kg;
ground red pepper – 0.5 tsp;
carrots – 0.4 kg;
salt – 30 g;
onion – 0.4 kg;
vegetable oil – 0.4 l;
table vinegar (9%) – 20 ml.

Cooking method:

Wash the saffron milk caps and cook for 45 minutes in salted water. Strain and cool them.
Peel the vegetables. Finely chop the onion and grate the carrots.
Fry the onion in a frying pan until transparent. Put carrots there too. Cook until soft.
Pass the mushrooms through a meat grinder and mix with the vegetables. Add oil and pepper.
Place the mixture on the stove and simmer for an hour, stirring constantly.
A couple of minutes before turning off, pour vinegar into the snack.
Distribute the caviar into sterilized jars. Roll them up and place them bottom up under a warm blanket. When cool, move to somewhere cool.

From fresh mushrooms

This appetizer is considered a real delicacy; it is very tasty, filling, and aromatic. Every housewife who wants to please her family or guests needs to remember how to prepare mushroom caviar from fresh mushrooms. The recipe you will see below uses milk mushrooms. These mushrooms are famous for their pleasant, rich taste. Mushroom caviar will turn out especially well if they are recently collected.

Ingredients:

milk mushrooms – 1.5 kg;
black pepper (peas) – 15 pcs.;
onion – 10 medium heads;
cloves – 6 branches;
garlic – 1.5 heads;
horseradish leaves – 6 pcs.;
vinegar 3% (wine or apple) – 100 ml;
greens - a bunch;
carrots – 3 pcs.;
vegetable oil – 300 ml;
salt – 3 tbsp. l.;
tomato juice – 300 ml.

Cooking method:

Peel, wash and cut the milk mushrooms. Boil them in salt water. The process will take 40 minutes from the moment of boiling.
Chop the onion, grate the carrots. Fry in vegetable oil until soft.
Mix mushrooms, vegetables, chopped herbs. Stew in tomato juice hour. About five minutes before turning off, pour in vinegar.
Divide the garlic cloves, peppercorns, cloves, and horseradish leaves equally into the jars.
Remove the finished caviar from the heat and pass through a meat grinder. Place it in (sterilized) jars and roll up. Turn the lids down and leave for a day under a blanket. Move to a cool place. The dish will be ready after a week and can be stored for a year.

From frozen

If the main ingredient has been sitting for some time in freezer, it still makes a great snack. Caviar from frozen mushrooms will be no less tasty than from fresh or dried ones. If you see both of these dishes in the photo, you won’t even be able to tell which one is which. Read how to make mushroom caviar from frozen product and be sure to use the recipe.

Ingredients:

frozen champignons – 1 kg;
vegetable oil - 4 tbsp. l.;
onion – 2 small heads;
salt, spices - at your discretion;
carrot – 1 large;
ground black pepper – 0.5 tsp;
tomato paste – 1.5 tbsp. l.;
parsley - several sprigs.

Cooking method:

Defrost the champignons, drain the excess liquid, and cook in salted water.
Grate the carrots and chop the onion finely. Fry the vegetables in a frying pan over medium heat until soft.
Boiled mushrooms pass through a meat grinder together with vegetables, mix well.
Place the workpiece on the stove, stir it constantly and wait for it to boil. Add a little salt, chopped herbs, spices, pepper, tomato paste. Simmer covered for 40 minutes.
You can cool the caviar and serve, or roll it while still hot into a sterilized container. In the second case, the snack is first placed in jars. Afterwards it is sterilized in boiling water for a quarter of an hour, closed and immediately placed in a cold place.

Make your snack using the following guidelines:

If you are planning to cook mushroom caviar from conditionally edible mushrooms, then first soak them in water with salt and citric acid.
The most suitable snacks are honey mushrooms and chanterelles.
To prepare caviar, any mushrooms must be cooked for at least 40 minutes. If you roll it up, you will need to fry all the vegetables that are included in the recipe.
Opened caviar can be stored in the refrigerator for no longer than five days.
If you store the workpiece in a warm place, it is better to cover it with metal lids. In other cases, it is preferable to take nylon ones.

Video

The main ingredient of this caviar is mushrooms. These can be: champignons, porcini mushrooms, honey mushrooms, boletuses, butter mushrooms, boletus mushrooms, moss mushrooms and russula. They can be used either in one form or in assortment.

How to cook delicious mushroom caviar for the winter

For 2 kg of mushrooms you will need:

3 large carrots,

3 large onions,

2 cups sunflower oil,

1 tablespoon 9% vinegar,

10 pcs. peppercorns,

3 bay leaves;

salt to taste.

Preparation:

Mushrooms are washed with running water in a colander, finely chopped and boiled for 15 minutes in salted water. When they are cooked, place them in a colander and rinse.

When the water has drained well, the mushrooms are chopped with a blender or in a meat grinder.

The carrots are grated, the onions are chopped.

The vegetables are fried in sunflower oil until tender, and the mushroom mass is added.

Everything is mixed, added salt, the remaining oil, pepper and bay leaves are added.

Then the mushroom caviar is stewed for about 2 hours. The mixture needs to be stirred from time to time to prevent it from burning.

At the end vinegar is added, stirred and it is ready.

You can eat it right away or put it in sterile preservation jars and roll it up.

A simple recipe for homemade mushroom caviar

A kilogram of mushrooms can make delicious caviar. If you have onions, ground pepper, and salt, such caviar should appear on the table of any good housewife.

Whole mushrooms are cooked for half an hour. Place in a colander and rinse. Place under pressure for 4 hours. Then the mushrooms are chopped, as in the previous recipe - through a meat grinder or in a blender, flavored with ground black pepper, salt and chopped onion. Such caviar can be eaten immediately or placed in sterile jars, filled with oil and hermetically sealed for the winter.

Mushroom caviar with mayonnaise for the winter

0.5 kg mushrooms,

3 cloves of garlic,

2 tablespoons mayonnaise,

salt.

Preparation:

Mushrooms are washed and chopped.

Then they are fried in oil. Salt, crushed garlic and mayonnaise are also added there.

The mushroom mixture is stewed for 1.5 hours.

Then it is allowed to cool, and everything is crushed using a blender or meat grinder.

The caviar is placed in clean, dry, sterile jars and covered with sterile lids.

Jars with the preparation are sterilized in a large saucepan with water for at least 0.5 hours. Then, using a seaming key, close the lids, cover the jars with a warm blanket and leave until they cool completely. Store caviar in the refrigerator or cellar.

Caviar from champignons, honey mushrooms, white mushrooms, boletus mushrooms for the winter

0.5 kilograms of mushrooms,

4 cloves of garlic,

300 grams of onion,

vegetable oil,

ground black pepper,

salt.

Preparation:

Washed and chopped mushrooms are boiled for 20 minutes. Then grind using a meat grinder or blender.

Chopped onions are fried in vegetable oil and everything is mixed. The mixture of mushrooms and onions is salted, peppered, chopped garlic is added, and simmered for 40 minutes over low heat.

This caviar can be frozen for the winter (by sterilizing the jars, as in the recipe above, for at least 0.5 hours) or eaten immediately.

Mushroom caviar from dried mushrooms

Caviar is made from dry mushrooms as follows: the mushrooms are soaked for 10 hours. The infusion is drained, the mushrooms are washed and placed in the infusion, in which they are then boiled for 15 minutes. Then, the cooled mushrooms are chopped three times in a meat grinder.

The mixture should be homogeneous (you can add broth). The mass is salted and placed in jars. Stored in the refrigerator.

Mushroom caviar from honey mushrooms

1.5 kilograms of honey mushrooms,

1 carrot,

1 onion,

1 clove of garlic,

1 tomato

vegetable oil,

ground black pepper,

salt.

Preparation:

Honey mushrooms are cooked for 40 minutes.

Grated carrots are fried until half cooked. Add chopped onion, peeled and chopped tomato, and garlic. Vegetables are salted.

Mushrooms are fried in vegetable oil for 15 minutes.

Everything is individually crushed and mixed.

Caviar from honey mushrooms is placed in sterile jars and covered with sterile lids. The jars are placed in a saucepan with warm water and sterilized in boiling water for at least 30 minutes - half-liter, 45 - liter. Then the jars are hermetically sealed, turned upside down, covered with a warm blanket and left to cool completely.

Any mushroom caviar can be used for stuffed potatoes, zraz, pancakes, sandwiches and much more. It can be frozen and used as needed. This tasty and healthy snack is always good on any table, both on holiday and on an ordinary day.

It is known that people in Rus' dabbled with mushrooms even before the adoption of Christianity. Although the word itself came into use only in the 16th century. Before this, peasants went into the forest to “pluck their lips,” which meant picking mushrooms. Moreover, they were collected by entire villages. And, of course, so that the harvest would not be lost, even then they tried to make preparations.

Garlic appeared relatively recently, only in the 19th century, when they learned to make the first canned food. Today this delicacy is prepared for the winter, added to pies and made into pizza toppings. Served as an appetizer meat dishes and just eat sandwiches with caviar.

Most often, mushroom caviar with garlic is prepared from fresh plants. This is due to the fact that salted and pickled mushrooms can distort the special taste of the dish.

A universal recipe may include the following ingredients:

fresh mushrooms - 0.5 kilograms;
garlic - 3-5 cloves;
vegetable oil - 3 tablespoons;
lemon juice - 1 tablespoon;
dill - 10 grams;
parsley - 10 grams;
spices.

In addition, you can add 1 onion.

How to cook:

The mushrooms need to be peeled, cut, poured into a frying pan and simmered over low heat. Add water there so that the yummy does not burn. Mushrooms should simmer in a frying pan for at least 45-60 minutes.
Finely chopped onion is fried in oil.
The cooled mushrooms are scrolled in a meat grinder twice.
Garlic can be crushed using a special crusher or grated on a fine grater.
All prepared ingredients are mixed, lemon juice and spices (pepper and salt) are added.
If the dish is served, it can be decorated with herbs.

This snack can be stored in the refrigerator for up to 5 days.

Preparation for the winter

It is worth considering that garlic is prepared according to a slightly different recipe. First of all, all the listed ingredients are taken in more. One jar for the winter is not serious. It is best to multiply them proportionally by 3-4 times (not 0.5 mushrooms, but 1.5 kilograms, not 1 onion, but 3, etc.).

In addition, there should be additional products on the kitchen table:

vinegar;
bay leaf.

So, how is mushroom caviar with garlic prepared? The recipe for the winter is:

Peeled and finely chopped mushrooms should be boiled for an hour. Then rinse and wait until all the water has drained. Otherwise, instead of a tasty snack, you will end up with watery mush.
Next you need to fry the onion and add the mushroom preparation to it. Mix.
Add spices to the mixture, bay leaf. Simmer for 1.5-2 hours.
Lastly, add garlic and a tablespoon of vinegar.

After cooking more hot snack put into sterile jars and put into the cellar.

Alternatively, you can store caviar in the freezer. Then there is no need to add vinegar during the cooking process.

The most delicious honey mushroom caviar

Experienced chefs are sure that the food tastes best with garlic.

To indulge in this delicious dish, you need to take the following ingredients:

fresh honey mushrooms - 1 kilogram;
onions - 2 pieces;
garlic - 4-5 cloves;
vegetable oil;
vinegar;
spices to taste.

Those who want to prepare a snack for a couple of days are recommended to use the first recipe described. In this case, there is no need to add vinegar. To treat yourself to mushrooms in winter time, you need to prepare them according to the second recipe.

By the way, to keep the caviar better, you can pour the remaining oil in which the onions were fried into the jar on top.

Do not spoil the dish with vegetables

Besides, experienced housewives We are sure that mushroom caviar with garlic turns out more piquant if you add vegetables to it. Most often found in recipes:

carrots (usually limited to one medium-sized root vegetable);
tomatoes (it is recommended to take 2-3 pieces per kilogram of mushrooms).

Moreover, vegetables can be taken in a duet, or you can use only one ingredient in the recipe. Carrots are usually grated and stewed together with onions. The tomatoes, in turn, are finely chopped and also sent to the frying pan. If the recipe contains both tomatoes and carrots, it is recommended to fry the mixture until golden brown. For those who prefer savory snacks, you can add a little chili pepper to the dish.

Porcini mushroom caviar

The recipe for porcini mushrooms looks different. This noble “forest dweller” is distinguished not only by his taste qualities, but also cooking methods.

So, how is “white” mushroom caviar with garlic prepared? The recipe usually includes the following ingredients:

a kilogram of noble porcini mushrooms;
3-4 tomatoes;
garlic to taste;
vegetable oil;
50 grams of butter;
spices.

For caviar, choose the largest mushrooms, peel them and finely chop them. Then they are sent to the frying pan. It is necessary to preheat the vegetable and butter.

It is worth noting that porcini mushrooms are fried for 20 minutes, then they are cooled and crushed using a blender or meat grinder.

In this recipe, it is recommended to peel the tomatoes and also grind them through a meat grinder. On next step all ingredients are mixed. Then they go into the frying pan for a few minutes. The hostess just has to wait for the excess moisture to evaporate from the snack.

What other mushrooms can be turned into caviar?

Mushroom caviar with garlic can turn out delicious from almost any mushroom. Winning snacks come from:

oily;
champignons;
russula;
saffron milk caps;
chanterelles;
oyster mushroom;
milk mushrooms;
redheads.

In any case, the milk mushrooms must be boiled first. Even if this is not a preparation for the winter, but a dish for the holiday table. They even cook for at least 40 minutes.

In addition, nowadays caviar can be prepared at any time of the year. Frozen and dry mushrooms are suitable for deliciousness. Only in the first case, they need to be thawed and excess moisture drained, and in the second, on the contrary, they need to be soaked for several hours.

Even in winter you can find fresh mushrooms on store shelves. Most often oyster mushrooms and champignons. But sometimes honey mushrooms or porcini mushrooms also appear there.

When you have a multicooker at home

Modern housewives can prepare most dishes in a slow cooker. Mushroom caviar with garlic was no exception. The main thing is to maintain proportions.

For the snack you will need:

fresh frozen mushrooms - 0.6 kilograms;
onion - 2 heads;
carrots - 1 piece;
garlic - 2-3 heads;
vegetable oil - 5-6 tablespoons;
water - 2 liters;
vinegar;
bay leaf - 2-3 pieces;
spices.

Cooking method:

Place the mushrooms in a bowl and cover with water. Add spices, vinegar and garlic, stir. Turn on the “Soup” program and set the timer for 20 minutes.
Strain the cooled mushrooms through a sieve and grind in a meat grinder. Grind onions and carrots.
Pour vegetable oil into the multicooker pan, add and stir the vegetables. Close the lid and set to “Fry” for 15 minutes.
Then mix everything and set the “Stewing” program for 20 minutes.

The caviar is ready. You can put it in sterile jars or simply spread it on a sandwich.

There are a few more tips that you shouldn't ignore.

First of all, experienced housewives advise using loose nylon lids for mushrooms. It is not recommended to seal jars hermetically. The fact is that mushrooms without air create a good environment for bacteria to multiply. Including botulism, which is life-threatening.

You should not prepare a lot of mushroom caviar for the winter. It’s still safer to pickle mushrooms.

You can only cook from safe edible mushrooms. It is better to refuse such a snack when visiting unfamiliar guests. There is no guarantee that the dish is prepared according to all the rules.

In addition, there is no need to let children try it. This is too heavy food for the body.

Mushroom caviar is a frequent dish on our table. This delicious dish can be served as an appetizer or as a separate dish. Almost any mushroom can be used to prepare caviar. Therefore, it is not necessary to wait for the assembly season.

Mushroom caviar from boletus

To prepare this dish we will need the following products:

boletus - 500 g;
green onions- 1 bunch;
low fat sour cream - 50 g;
large onion;
pepper, salt;
oil for frying.

Preparing a snack

Peel, wash and chop the onion. Place it in a frying pan greased with vegetable oil. We select the mushrooms, wash them, peel them and cut them. When our onion acquires a beautiful golden hue, add mushrooms to it. Leave to fry for 5 minutes, remembering to stir regularly. After the specified time has passed, add sour cream to the pan, add salt and pepper and leave to simmer for 1 hour, covering with a lid. Turn off the stove and let our dish cool. Place the resulting mass in a blender bowl (or meat grinder) and grind thoroughly. The final step in preparing caviar is green onions. We will chop it finely and sprinkle the dish generously with it.

Serve boletus mushroom caviar cold.

It should be noted that this dish can be frozen by packaging it in bags. The finished semi-finished product can be used in any way you like - as a snack, as a pate, and as a pizza topping.

Bon appetit!

Mushroom caviar for the winter

To prepare this dish, you need to purchase some ingredients. This:

fresh mushrooms - 500 g;
large onion;
dill - half a bunch;
oil (olive can be used) for frying;
quarter of a lemon;
pepper, salt.

Let's get ready!

First, let's prepare the mushrooms. If your choice fell on milk mushrooms or valui, then they should be placed in water for several days. Rest forest gifts no such preparation is required. So, wash the mushrooms, peel and cut them. Add a little to the pan hot water and lay out our main ingredient. Salt, pepper, add your favorite herbs, reduce the heat to minimum, cover with a lid and leave to cook for 1 hour.

In the meantime, wash, peel and chop the onion. Throw our vegetable into a frying pan greased with oil and fry until a beautiful golden hue. When our mushrooms are thoroughly stewed, add fried onions to them. Place the finished mixture in a blender bowl and grind thoroughly. When the resulting mass has cooled completely, add fresh lemon juice and stir. Now the mixture can be placed in sterilized jars.

Remember: mushroom caviar is not sealed with metal lids! It is without air access that bacteria can form in containers.

The prepared dish can be served immediately, sprinkled generously with dill. Lemon juice in this case it should not be added.

Porcini mushroom caviar

In order to prepare this dish, you should have the following products:

porcini mushrooms - 1 kg;
ripe large tomatoes - 4 pcs.;
garlic cloves - 4 pcs.;
butter - 2 pieces;
black pepper, salt, paprika, ground chili pepper.

How to do

We thoroughly wash the mushrooms, clean and cut them. Pour sunflower oil into a frying pan and throw in our main ingredient. Cook for 10 minutes. Add butter and cook for another 15 minutes. Peel the tomatoes (to remove the skin, just dip the tomato in boiling water) and grind in a blender or meat grinder, add fried mushrooms. Place the resulting mixture back into the frying pan, add salt and pepper and let simmer for 12-15 minutes. Don't forget to stir. Mushroom caviar is served chilled. You can decorate this tasty and aromatic dish with a sprig of parsley or basil.

Bon appetit!

Another recipe for mushroom caviar for the winter

For this dish we need the following products:

porcini mushrooms - 1 kg;
carrot large sizes- 3 pcs.;
large onions - 3 pcs.;
garlic cloves - 5 pcs.;
salt, pepper;
oil for frying.

Cooking mushroom caviar

Wash the carrots and onions, peel and finely chop. In order for our delicious mushroom caviar to turn out properly, you should fry all the vegetables until cooked. So, put our onions and carrots in a frying pan greased with sunflower oil. We carefully select porcini mushrooms, wash, peel and cut them. Add our main ingredient to the vegetables, mix and leave to fry for 10 minutes. Salt and pepper. Don't forget to stir constantly.

Place the fried mixture in a blender bowl or meat grinder and grind thoroughly.

Pour the resulting slurry back into the frying pan, adding a little vegetable oil and chopped garlic. Cover with a lid and simmer for 15 minutes. Place the hot mixture in sterilized jars, add a tablespoon of ghee to each of them. Close with lids. Place the completely cooled dish in the refrigerator. That's all, our mushroom caviar is ready for the winter. Enjoy your meal!

Chanterelle caviar

What do we need for the dish? This:

chanterelles - 1 kg;
large onions - 4 pcs.;
carrots - 2 pcs.;
garlic cloves - 5 pcs.;
frying oil;
ground black pepper, salt;
sugar - 1 tbsp. l.;
tomato paste - 5 tbsp. l.;
apple cider vinegar - 5 tbsp. l.

Cooking process

Chanterelle mushroom caviar begins with cooking our main ingredient. So, we carefully select, wash, cut and throw our red forest gifts into salted boiling water. Cook until half cooked for about 20 minutes.

In the meantime, let's get to the vegetables. Peel the onion and chop into small cubes. Three carrots on a coarse grater. Heat the vegetable oil in a frying pan and fry our vegetables. When they are cooked, you can add the mushrooms. Salt, pepper, close the lid and simmer for 20 minutes. Don't forget to stir.

Add the finished mixture to the blender bowl along with the peeled garlic and chop thoroughly.

Place the resulting mass in a deep frying pan, add tomato paste, vinegar, sugar.

Mix everything thoroughly and leave to simmer for half an hour. Place the finished caviar into sterilized jars. After cooling, leave in a cool place. So our mushroom caviar from chanterelles is ready. Bon appetit!

Dried mushroom caviar

To prepare this dish we need the following ingredients:

any dry mushrooms - 300 g;
carrot;
large onion;
egg;
garlic - 2-3 cloves;
mayonnaise - 40 ml;
salt, pepper;
oil for frying.

Cooking according to recipe

First, let's take care of the mushrooms. To make them soften faster, pour them in for 3 hours. hot water. If after this time the mushrooms do not soften, you can throw them into a saucepan with boiling water and boil for half an hour. Let's take out our forest gifts and place them in a colander.

While the water is draining, boil the egg and peel it. Finely chop the onion and garlic. Grate the carrots on a medium grater.

Place the onion in a hot frying pan and fry it until golden brown. Then add carrots. After frying, add the mushrooms. Reduce heat, add salt, pepper, stir and continue cooking. As soon as our main ingredient is browned, you can turn off the stove and leave the mixture to cool.

In the meantime, coarsely chop the egg.

Place all ingredients together with mayonnaise in a blender and grind thoroughly. Place the caviar on a plate and garnish with a sprig of parsley or basil. That's all, our mushroom caviar from dried mushrooms ready. Bon appetit!

Mushroom caviar in a slow cooker

What do we need for caviar? This:

any mushrooms - 1 kg;
large onions - 3 pcs.;
large size carrots - 3 pcs.;
ripe tomatoes - 3 pcs.;
frying oil;
salt, pepper, spices.

How to cook

We select the mushrooms, clean them, rinse them, put them in the multicooker bowl, fill them with boiling water, set the “Soup” mode, wait for them to boil and set the time to 30 minutes. After sound signal We take out our main ingredient and place it in a blender. Grind. Drain the water from the multicooker bowl, add vegetable oil and set the “Frying” mode. We lay out our mushrooms and fry them for 20 minutes.

In the meantime, let's take care of the vegetables. Wash the onions, carrots, tomatoes, peel and cut into small pieces. When the mushrooms are cooked, take them out and put the vegetables in the multicooker bowl. Fry them thoroughly and add the mushroom mixture, salt, pepper, season and mix.

Set the “Extinguishing” mode for 30 minutes. In the meantime, let's sterilize the jars. Place the hot mixture into jars, close the lids and leave until completely cooled. Our mushroom caviar is ready in the slow cooker! Enjoy your meal!

Mushroom caviar with vegetables

What do we need for the dish? This:

any mushrooms - 1 kg;
large ripe tomatoes - 4 pcs.;
bell pepper- 4 pcs.;
large bulbs - 4 pcs.;
carrots - 4 pcs.;
garlic cloves - 5 pcs.;
sour cream - 100 ml;
salt, pepper, spices.

Let's start cooking

We carefully select the mushrooms, clean them, wash them and cut them into 4 parts. Place our main ingredient in a saucepan of boiling salted water. Cook for 30 minutes. After cooking, remove the fruits and place them in a colander.

Peel the onion and cut into half rings, grate the carrots on a coarse grater, and cut the bell pepper into strips. In a hot frying pan with vegetable oil, first place the onion, then the carrots, and then the pepper. Add some salt and fry thoroughly. Add mushrooms to them and leave to cook for another 20 minutes. Peel the tomatoes and place them in a blender along with the garlic. Grind it well and add it to our caviar. Stir, reduce the heat, add salt, pepper, season with your favorite spices and leave to simmer for another 15 minutes. Don’t forget to stir.

After the specified time has passed, add our mushroom mass into a blender, add sour cream and mix well. Transfer the finished caviar to a deep plate and garnish with a sprig of parsley. That's all, our fresh mushroom caviar is ready.
Bon appetit!

As you can see, this dish is universal. It can be served immediately after cooking; this mushroom caviar is also good for the winter, as a preparation. Try our recipes and you will see that you can prepare a tasty and aromatic dish in a short period of time.