Home Nutrition Mushroom caviar, what to cook with it. Mushroom caviar: homemade recipes. Mushroom caviar for the winter

Nutrition

Mushroom caviar, what to cook with it. Mushroom caviar: homemade recipes. Mushroom caviar for the winter

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

Features of preparing mushroom caviar

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

Honey mushroom caviar with tomatoes

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

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

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

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

Mushroom caviar with garlic

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

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

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

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

Mushroom caviar with bell pepper

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

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

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

Video: mushroom caviar for the winter

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

Ingredients:

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

Preparation:

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

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

3. Peel the carrots and grate them on a coarse grater. Cut the garlic into small pieces. Heat a frying pan or frying pan, add oil, and transfer the vegetables here. Reduce the heat and simmer the mushrooms until fully cooked.

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

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

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

Mushroom caviar of boiled mushrooms for the winter

We offer one more delicious recipe extraordinary caviar. Believe me, your household will appreciate this snack!

Ingredients:

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

Preparation:

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

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

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

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

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

6. After cooking, pour lemon juice over it.

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

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

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

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

Ingredients:

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

Preparation:

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

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

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

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

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

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

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

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 larger quantities. 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 delicious snack it will turn out to be a watery paste.
Next you need to fry the onion and add the mushroom preparation to it. Mix.
Add spices and bay leaves to the resulting mixture. 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 the winter, 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. You must first heat the vegetable oil and butter on it.

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. In the 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 festive 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 dishes are always a hit. It is much easier and faster to prepare them if the housewife has mushroom caviar stored in her bins for the winter. This preparation is very easy to prepare. It will allow you to quickly dispose of all excess forest mushrooms, so it can also be called budget.

Various recipes suggest different ways preparation of raw materials and processing technology. Somewhere one type of mushroom is used, somewhere an assortment of mushrooms is used, where they are mixed in certain proportions. To enrich the aroma and taste, vegetables, spices and garlic are added to the preparation.

Stocking up on wild mushrooms is easy. The main thing is to have a simple recipe for finger-licking caviar on hand.

Ingredients:

1 kg each of butter and honey mushrooms;
0.3 kg of carrots and onions;
40 ml vegetable oil;
a little rock salt and ground pepper.

We wash the mushrooms with hot water to remove the mucus from the oil, and remove spoiled and wormy specimens. Transfer them to a suitable vessel, boil for half an hour, adding a little salt.

Attention! All foam that appears on top of the mushrooms must be removed.

Drain the finished mushrooms through a colander. When there is no liquid left, pass them through a meat grinder with a large grid.

Meanwhile, peel the carrots and onions and chop them with a knife or grater. Fry all vegetables until soft. In a cauldron, combine the mushroom mixture with the fried vegetables and season to taste. Simmer the caviar under the lid at moderate heat for about 40 minutes. Occasionally open the cauldron and thoroughly mix the contents with a wooden spoon.

Fill sterile jars tightly with hot caviar, pour 2 tablespoons of refined oil on top and screw on the tin lids.

Recipe for chanterelles with carrots and onions

Ingredients:

1 kg honey mushrooms;
1 carrot;
2 onions;
50 ml vegetable oil;
1 bay leaf;
a little pepper and salt.

We carefully sort the mushrooms, refresh the cut at the stem and wash them several times.

Advice! It is better to marinate young small mushrooms whole, but overgrown specimens can be used for caviar.

Pour the mushrooms into salted water with bay leaves and boil for 30-40 minutes. Then we filter the contents and rinse with water.

Remove the husks from the onions, cut into cubes, and place in a frying pan. We peel the carrots, three and add them to the onions. Mix everything and fry until lightly browned. Pass the slightly cooled mass through a meat grinder. Grind the boiled chanterelles in the same way.

Mix the crushed products in a cauldron, add spices to taste and simmer over medium heat for 40 minutes. To prevent anything from burning, stir the contents periodically.

Fill a sterile container with mushroom mass. We compact it so that there is about 1 cm left to the top. We fill the rest of the space sunflower oil and seal it. The twist should be stored for no more than a year.

Cooking with tomatoes without sterilization

Don't pass this up wonderful recipe caviar with and mushrooms. Moreover, it is preserved without sterilization.

Ingredients:

2 kg of any forest mushrooms;
1 kg of ripe fleshy tomatoes;
2 tbsp. table vinegar;
0.5 kg of onion;
a little vegetable oil (odorless).

Anything will work for this recipe. Forest mushrooms or a mix of them. We make sure that they are all without damage or wormholes, and we remove all the rubbish. Cook the gifts of the forest for about a quarter of an hour. Strain through a colander, chop finely with a knife and place in hot oil for frying.

Meanwhile, scald the washed tomatoes and cool them sharply in ice water. After such a contrast shower, the peel will come off easily. Puree the resulting pulp with a blender. Peel the onion and finely chop it.

Combine mushrooms, fried onions and tomato puree in a thick-walled bowl. Simmer covered, stirring occasionally, for an hour and a half. At the end of the stewing, pour in the vinegar and place in a prepared glass container. We insulate the sealed jars and leave them for a day until they cool.

Mushroom caviar with zucchini for the winter

An excellent alternative to the rather boring one would be mushroom caviar with zucchini for the winter.

Ingredients:

3 carrots;
1 young zucchini;
1 garlic head;
4 onions;
300 g wild mushrooms;
1 tbsp. table vinegar;
1 tsp granulated sugar;
a little spices and salt.

Remove the skins from the onions, peel and rinse the carrots. Wash the zucchini, thinly cut the peel, split it in half and scrape out the seeds with a spoon. Wash the mushrooms thoroughly and cut them into several pieces if necessary.

Read also: Corn for the winter - 7 recipes

Place diced zucchini and coarsely grated carrots in a cauldron. Cut the onion into cubes, pour into a frying pan, and sauté together with the chopped mushrooms. Transfer the contents into a cauldron, add salt and add spices.

On a note! A mixture of Provençal herbs goes well with mushrooms and vegetables.

Mix the contents, set to simmer for 1.5-2 hours, stir the caviar periodically. 5 minutes before the end of cooking, add salt, crushed garlic, granulated sugar and table vinegar. Stir everything, simmer a little more and pack into prepared containers. After seaming, wrap the caviar and keep it warm until it cools.

From fresh mushrooms

Caviar from fresh mushrooms great spin. It is suitable for sandwiches, tartlets and other snacks.

Ingredients:

1 kg of fresh mushrooms;
1 large onion;
200 g carrots;
2 garlic cloves;
vegetable oil;
a little salt and black pepper.

We clean, sort and wash fresh mushrooms thoroughly. Cut them into pieces and cook with salt until tender. Peel the onion, cut into cubes and sauté until transparent. Then we throw in the grated carrots and garlic gruel. Add salt and simmer over low heat for 20 minutes in a sealed container.

Grind the boiled mushrooms in a blender, combine them with frying, and season with spices. Distribute the hot mass over the prepared container and twist.

Recipe for boiled mushrooms with vegetables

Very tender, appetizing and aromatic caviar from boiled mushrooms with vegetables is obtained according to this recipe.

Ingredients:

1.5 kg of cooked mushrooms;
0.5 kg bell pepper;
0.5 onions;
0.5 kg of green tomatoes;
0.5 kg carrots;
200 ml vegetable oil;
1.5 tbsp. table vinegar (9%);
1 tbsp. salt;
2 bay leaves;
1-2 pinches of black pepper.

Mushrooms of any kind must be carefully sorted, all unnecessary and forest debris must be discarded. Peel, wash if necessary and cut into large pieces.

Boil the workpiece in salted water for half an hour, not forgetting to remove the foam from the surface. Strain the finished mushrooms.

Advice! Mushrooms are considered ready when they sink to the bottom.

We peel the carrots, rinse them, and put them through a meat grinder with a large grid. Wash the sweet pepper, cut out the seed pod and cut into slices. Wash the tomatoes, cut out the stems and cut into medium pieces. Grind the vegetables individually in a meat grinder with a fine mesh. Grind the mushrooms last, because... Because they are slippery, they will clean the meat grinder well from leftover vegetables.

Peel the onion and finely chop it into cubes. Pour vegetable oil into the bottom of the cauldron where the caviar will be stewed. When it warms up, fry the onion. Be sure to stir the frying to achieve a golden hue. Then add the carrots, mix and fry everything together for another 10 minutes.

And finally, add all the other vegetables, add salt and pepper and mix thoroughly until smooth. Cover the cauldron, wait for it to boil and mark the hour. During stewing, it is advisable to stir the mass frequently.

After an hour, add vinegar, add bay leaves and pepper. Stir and boil for another 10 minutes. Remove the bay leaf from the finished caviar, and place the mass rather tightly into sterile jars.

By preparing mushroom caviar for the winter, you will get it into your bins almost free of charge great snack, which can replace tired pickles and marinades. Mushroom preservation goes well with potato dishes, good with meat, fish, and cereals. Can replace meat on fasting days, being a source of complete protein. This is both an appetizer and a separate dish, allowing you to have a thorough meal or a quick snack.

I offer several proven recipes for homemade mushroom caviar from my personal collection.

What mushrooms are mushroom caviar made from?

On winter preparation any gifts from the forest go. Traditionally, the appetizer is made from porcini mushrooms. Honey mushrooms, rows of mushrooms, chanterelles, and black milk mushrooms are good.

A simple recipe for caviar from boiled mushrooms through a meat grinder

The recipe has been known in our family for so long that we prepare it by eye. And they never missed a beat. I consider it the most successful, even those who have never made anything more complicated than a sandwich can prepare it. And the taste will impress you so much that you will lick your fingers. And I can boast of one more preparation. This is what we love and preserve in large quantities.

Take:

Mushrooms.
Refined sunflower oil.
Salt.

We preserve:

Any mushrooms are suitable for preparing caviar. Feel free to take overgrown ones, the main thing is that they are strong and free of worms. You can mix several types of mushrooms at once.
Sort through, sort, remove garbage. Cut as desired.
Place in a pan, fill with water to cover the top 2 fingers higher. Salt, but a little.
Drain in a colander. Pass through large mesh meat grinder. Grind at your discretion; if you like a completely homogeneous mass, take the smallest nozzle.
Place the resulting mass in a frying pan. Add more oil.
Fry over moderate heat. When you decide that the caviar is ready, taste it. Add salt as needed.
Transfer to pre-sterilized jars. Twist it. The preparation works great in an apartment. When serving, if there is too much oil, drain it.

Caviar for the winter from fresh porcini mushrooms - you'll lick your fingers

The recipe is universal, since boletus, honey mushroom, aspen and other noble mushrooms are also suitable for harvesting.

You will need for 5-6 half liter jars:

Porcini mushrooms – 2.5 kg.
Onion – 250 gr.
Salt – ½ cup.
Dill, parsley, apple cider vinegar.

How to make mushroom caviar for the winter:

Pour a large spoonful of vinegar onto the bottom of the jars and add a sprig of herbs.
Sort and chop the mushrooms. Place in a saucepan, add water, completely covering the contents.
Boil after signs of boiling for 25-30 minutes.
Notice that the white ones have settled to the bottom, you can turn off the gas. Don't forget to remove the foam - this is the remaining dirt. Drain the water.
Punch the mushrooms with a blender, or use a meat grinder.
Chop the onion into a large cube. Fry in oil until golden.
Combine with caviar, mix well.
Fill the jars. Set it to sterilize. Heat treatment time – 40-45 minutes.

Recipe for winter honey mushroom caviar with garlic without sterilization

I offer the simplest recipe for preparing honey mushrooms. Three more interesting options can be found in another article.

Mushrooms – 500 gr.
Onion head.
Garlic cloves – 2-3 pcs.
Water – ½ cup.
Lemon juice - a tablespoon (or a few acid crystals).
Salt, vegetable oil, pepper.

Preparation:

Clean and rinse the mushrooms. Cut into arbitrary sizes.
Heat the oil in a frying pan. Lay out the honey mushrooms, pour in water. Make a big fire.
After boiling, reduce the heat and simmer the mushrooms for about an hour until most of the liquid has evaporated. Grind with a blender (meat grinder).
At the same time, cut into cubes and fry the onion. Finely chop the garlic cloves.
Add garlic, fried onions to the mushroom mixture, salt and pepper, and pour in the juice.
Put it back to cook. Let it boil strongly, immediately pour into jars and screw on. Store in a pantry or cellar.

Vegetable caviar from mushrooms with zucchini, carrots, tomatoes for the winter

Caviar is prepared from any forest mushrooms that we are used to storing for the winter - white mushrooms, honey mushrooms, chanterelles, boletus. If the mushroom season has not begun, cook with champignons.

Take:

Zucchini - kilogram.
Mushrooms – 500 gr.
Carrot, Bell pepper, bulb - 1 copy.
Tomatoes - a couple of pieces.
Lemon – ½ part.
Green onions - a pair of feathers.
Sugar – 1.5 large spoons.
Salt, dill, sunflower oil.
Essence is a big spoon.

How to make caviar:

Wash and peel the vegetables. Coarsely grate the carrots and zucchini. Chop the peppers and onions into cubes.
Sprinkle the vegetables with salt. Let stand until the juice releases. Then drain off the excess liquid.
Wash, peel and chop the mushrooms. Boil in salted water (10 minutes is enough).
Fry the onion first. Add carrots and zucchini to it and continue frying. Cook together for 15 minutes.
After the time is up, add the bell pepper. After 5 minutes, mushrooms.
Continue simmering for another quarter of an hour.
Then add finely diced tomatoes, dill, sugar and salt, pepper, and lemon juice.
Stir, cook for 5 minutes, pour in the essence. After boiling vigorously, remove from heat.
Fill the jars and screw them on. Place in winter storage.

Milk mushroom caviar - a recipe for the winter

A stunningly simple recipe for preparing mushrooms, which does not prevent caviar from entering the piggy bank best options from the series you will lick your fingers.

Required:

Milk mushrooms - a kilogram.
Vegetable oil - liter.
Salt.

How to prepare mushroom caviar from milk mushrooms:

Prepare milk mushrooms for work - wash, cut. Boil for about half an hour in lightly salted water.
Place in a colander and drain the brine.
Scroll with a meat grinder through a cell of any size. Place oil in a frying pan.
Fry over low heat for 20 minutes. Taste the caviar for salt, add salt if desired.
Separately, in a saucepan, heat the oil.
Fill the jars with caviar, pour boiling oil to the top. Sterilize the jars for 10-15 minutes. Roll up.

Chanterelle mushroom caviar

Chanterelles are no less suitable for preparing caviar than other mushrooms. We love to spread it on bread, it makes a pretty filling snack. A couple more are in another menu, I invite you.

Take:

Chanterelle mushrooms – 1 kg.
Bulb.
Garlic – 3 cloves.
Large carrots.
Vegetable oil – 100 ml.
Ground red pepper - ½ spoon, bay leaf, allspice - a couple of peas, clove bud, salt.

How to cook:

Boil the chanterelles for 15-20 minutes with the addition of salt, allspice, bay leaves, and cloves.
Drain off excess water, but do not squeeze the mushrooms. Grind into large pieces in a blender.
Finely chop the garlic cloves and add to the mushroom mixture.
Chop the onion, grate the carrot. Fry in oil, add to mushrooms.
Place everything in a saucepan. Simmer over low heat for about an hour.
Then remove the cover. Cook for another 10 minutes. Add red pepper and stir thoroughly.
Place in jars and seal tightly. Place it in a storage room or basement.

Video with a step-by-step story about preparing mushroom caviar for the winter. Good luck with your preparations!