Mushrooms are famous for their rich composition and nutrient content. Although they belong to plant foods, they are not inferior in calorie content to meat. Therefore, our mushroom caviar will appeal to everyone: vegetarians, those on a low-calorie diet, and gourmets. So feel free to offer the caviar recipe to everyone you know.
Delicious caviar recipe
Mushroom caviar, the recipe for which we will now analyze, is prepared from any fresh mushrooms. But it’s better if it’s honey mushrooms. The mushrooms must be boiled, and if they are bitter mushrooms, for example, milk mushrooms, then soak them in cold water. By adding to the recipe, we get the expressive taste of mushroom caviar.
We must have in stock:
- 2 kg of fresh mushrooms;
- 300 gr. onions;
- juice of half a lemon;
- olive oil – 4 tbsp;
- salt and black pepper.
Recipe:
- Place peeled and chopped mushrooms in a large saucepan and cook for an hour. Be sure to follow the cooking time to avoid poisoning. Then cool and drain in a colander.
- Chop the onions and fry in a frying pan in oil.
- Pass the cooled mushrooms through a meat grinder. We do this 2 times. Mix onions, mushrooms, sprinkle with pepper, add 1 tablespoon of salt - mushrooms love salt.
- Fry the entire mixture for 5-10 minutes so that the pepper gives the mushrooms an enhanced taste and aroma. Remove from heat, place in sterile jars, adding lemon juice.
Classic caviar recipe
In the basic caviar recipe we need only 3 components: onions, mushrooms and vegetable oil, not counting spices. Our mushroom caviar is made from different varieties of mushrooms - you can take chanterelles, boletus, honey mushrooms, it will be prepared in 2 steps: we cook the mushrooms, then chop them. Such a simple recipe.
We will need:
- 1.2 kg fresh or 700 gr. salted mushrooms;
- sunflower oil - a few tablespoons;
- a couple of onions.
Recipe:
- Soak the salted mushrooms in water for 2-3 hours to release the salt. If the mushrooms are fresh, then you need to wash them with salt and boil them in a large amount of water - cooking will take 1 hour.
- Drain the water from the mushrooms. Peel the onion and cut into 4 parts.
- Chop onions and mushrooms. Caviar will be better if its grains are small and the mass is homogeneous. For this it is better to use a chop, but a meat grinder is also suitable - we pass it 2 times. Add 1 tsp. pepper and salt, season with oil.
Let's take:
- several carrots and the same amount of onions;
- 1.5 kg of fresh mushrooms - any, preferably honey mushrooms;
- sunflower or olive oil – 180 g;
- table vinegar – 60 g;
- 3-4 bay leaves;
- black peppercorns;
- ground red pepper;
- 2 tbsp salt.
Recipe:
- Sort the mushrooms, rinse in salted water, and boil in a large container for 20 minutes. Drain in a colander.
- Place a large attachment in the meat grinder and pass the boiled mushrooms through.
- Peel the onion and, finely chop, fry in oil with grated carrots until golden brown.
- Mix the mixture with spices, add salt, add bay leaves and place in a clean baking dish. Add the remaining oil.
- Preheat the oven to 240°C. Place the mold and simmer for 2 hours. 15 minutes before the end of the carcass, pour vinegar.
Our mushroom caviar is ready. It’s not hard to guess that thanks to the long simmering in the oven, it acquired a special aroma.
When preparing for the winter, place the mixture in clean, sterile jars and roll up. This caviar is stored until spring.
Mushroom caviar from champignons with walnuts
The caviar, the recipe for which we will now offer, is suitable for gourmets and those who are attracted to everything unusual. We will take champignons - these mushrooms are famous for their extraordinary taste, and lightly season them with walnuts. This way we get a recipe in oriental style.
Let's prepare:
- 800 gr. fresh champignons;
- 300-350 gr. carrots;
- 200 gr. Luke;
- 90 gr. walnut without shell;
- sunflower oil;
- garlic – 3-4 cloves;
- black pepper.
Let's start cooking:
- We clean the mushrooms from debris, wash them and chop them coarsely. Place the mushrooms on a baking sheet, place in the oven, and bake for 20 minutes. The champignons should wilt slightly at a temperature of 180°C.
- Using a coarse grater, chop the carrots. Chop the onion as finely as possible. Peel the garlic cloves.
- Place the onion in a frying pan and fry in oil. Add carrots to the onion and fry over low heat for 8 minutes. We're filming.
- Remove the champignons from the oven, pass them through a meat grinder, adding onions, carrots, garlic, and walnuts. Season with oil, sauce and spices, not forgetting to add salt, and mix.
- 0.5 kg of boiled mushrooms;
- 5 onions;
- 75 ml sunflower oil;
- 1 tsp. 9% vinegar;
- black pepper (ground), salt - to taste;
- 2 bay leaves.
Preparation:
- Rinse the mushrooms thoroughly, remove all dirt from them, and free the stems from plaque. You can use a regular knife for this.
- After the mushrooms are cleared of plaque and washed, they need to be boiled. For this you will need a large saucepan. The mushrooms are filled with water and placed on the fire. It is recommended to add a little salt to the water, to taste. 1 tablespoon per 5 liters of water is enough.
- During the boiling process, a large amount of foam appears on the surface. It must be removed in a timely manner.
- Boil the mushrooms for half an hour, drain the water and carefully place in a colander and let cool. Place the boiled mushrooms on a wire rack with large holes.
- It is recommended to chop the onion with a knife. This will give the workpiece a denser texture.
- Lightly fry the chopped onion in oil. Alternatively, simmer it in water. In this case, it will not be felt in the workpiece.
- As soon as a golden crust has formed on the onion, add it to the mushroom mince. Simmer the resulting mixture for 40 minutes in a container with a tightly closed lid. The mass should be properly steamed. Sometimes you need to stir the workpiece.
- Then pepper, vinegar, and bay leaf are added. Everything is taken in individual proportions, depending on taste preferences. Simmer the contents for 10 minutes. Before putting mushroom caviar into jars, you need to remove the bay leaf.
- Jars must be sterilized. For this you need a large saucepan. Fill the container with warm water. Be sure to put gauze on the bottom and place jars on it for sterilization. Carefully remove the finished containers and screw the lids on tightly. Place it under the blanket.
Read also 
After cooling, store mushroom caviar in a dark, cool place. Can be put in the refrigerator. Cooked mushroom preparations are not stored for a long time - no more than two months.
Attention!
When sterilizing, it is necessary to maintain the exact time depending on the volume of the container: 500 ml jars are sterilized for half an hour, 0.650 and 0.750 liter jars - 45 minutes, 1 liter - 1 hour.
White mushroom caviar - a recipe for the winter with carrots and onions
Large fruits are suitable for preparing mushroom caviar. An important component of preparing a delicious mushroom appetizer is strict adherence to the cooking recipe. The result is excellent.
Ingredients (per 1 kg of mushrooms):
- 50 grams plant. oils;
- 2 carrots;
- 2 heads of salad onion;
- 2 tbsp. l. salt;
- red pepper (ground), cinnamon - at your discretion;
- 5 peas of allspice;
- 1 kg of mushrooms;
- 2 tsp. vinegar 9%.
Preparation:
- Rinse the mushrooms well with running water. Can be cut into pieces (optional).
- Take a saucepan with a deep bottom, add mushrooms and fill with water. There is no need to add anything additional. Cooking time: 25-30 minutes. After the time has passed, place the mushrooms in a colander to rinse again.
- Cool the cooked fruits and pass through a meat grinder.
- Grate the carrots coarsely, cut the onion into rings.
- Heat vegetable oil in a frying pan and lightly fry the onions and carrots on all sides. This will take about 10-15 minutes. Twist the vegetables as well as the mushrooms.
- Combine everything crushed in one pan, stir, season with the right amount of spices to taste.
- Cook over low heat for 25 minutes. It is very important to constantly stir the contents to avoid burning.
- Before the end of cooking, add 2 teaspoons of vinegar to the mixture 5 minutes before the end of cooking. Mix the mass well.
- Snack jars should be well sterilized. All that remains is to fill them with mushroom caviar and close the lids tightly.
When preparing this dish, you should use containers with thick walls. The amount of appetizer (provided the ingredients are strictly followed) is small: even a frying pan with high sides is quite suitable for cooking.
Dried mushroom caviar
Mushroom caviar, prepared for the winter, is especially tasty from dried fruits. It turns out to be a simple dish, but at the same time, it can easily be classified as a delicacy. Only forest mushrooms are suitable for snacks. Their aroma cannot be replaced by any modern flavoring additive. When a dish is made exclusively from mushroom caps, it tastes special. Instead of spices, just add a mixture of Provençal herbs.
Almost every housewife has her own tricks that she uses when making preparations for the winter in order to preserve all the beneficial properties and also surprise with the taste. People think that mushroom caviar can only be prepared during the harvest season. This is wrong. Using the recipes in the article, you will learn how you can put this fresh snack on the table even in winter.
How to cook for the winter
These include:
Lemon juice (half is enough for 1.5 kg);
table vinegar with a concentration of 9% (2 tbsp per 2 kg);
Some spices also have antimicrobial properties (for example, bay leaf, pepper, turmeric).
Jars for preparations for the winter must be thoroughly washed and steamed for about 15 minutes.
In addition, it is better if you also pasteurize them. Place them in a large and deep container, put them on the fire, filling at least half with water and boil for 30 minutes.
It is better to use the addition of one of the preservatives and pasteurization.
Classic boiled mushroom caviar
Using a minimal set of products, we will prepare a delicious snack.
We will need:
1.5 kg of the main component;
250 g onions;
4 tbsp. l. vegetable oil;
7-8 cloves of garlic;
salt and spices.
Fresh mushrooms are cleaned, all damaged areas are cut off and washed several times.
Never cook with mushrooms whose quality there is the slightest doubt.
Move them to a large saucepan and put on fire. As soon as the water boils, immediately drain and place on the stove with fresh liquid. Be sure to cook for at least an hour, after which we place in portions in a colander and cool naturally.
At this time, you can take care of the onion, which we cut into any shape and sauté in a frying pan with butter until browned. We install a meat grinder. With its help, we scroll through all the prepared products for caviar from boiled mushrooms 2 times.
Heat a thick-walled frying pan or cauldron. Pour oil and simmer the mixture over low heat with the addition of your favorite seasonings, chopped garlic and salt. Simmer covered for 15 minutes.
With carrots and onions
The whole family will love this savory snack. Its colorful appearance captivates the eye.
Let's prepare:
300 g onions;
6 cloves of garlic;
300 carrots;
1 tbsp. l. salt;
1 kg of mushrooms;
½ cup vegetable oil;
2 bay leaves;
pepper mixture.
Always remove the debris brought by the mushrooms first. It is better to rinse under running water, clean if necessary, remove damaged areas.
Let it cook in a saucepan with water, after boiling, change the liquid, add some salt and add bay leaf.
After about 25 minutes, the mushrooms should sink to the bottom, place in a colander and let cool slightly.
Peel the carrots and onions and chop them. Fry in a hot frying pan with oil. Grind together with the main component in a meat grinder.
Let it simmer for another half hour, but at low heat.
From frozen
The quality of caviar made from frozen and boiled mushrooms is no different. It is enough to take them out in advance and let them lie at room temperature.
Let's change the composition a little:
1.5 kg of champignons;
5 tomatoes;
salt;
greenery;
300 ml vegetable oil;
700 g red onion;
allspice.
We clean the onions and chop them. Place in a frying pan with oil for sautéing. As soon as you feel the aroma, add grated tomatoes and reduce the flame.
To remove the skin, just scald the tomatoes with boiling water.
Wash the thawed mushrooms, remove the blackened areas and cut into slices. Send to the onion frying, add the necessary seasoning and salt. We will simmer until fully cooked.
Soy sauce added instead of salt will help enhance the flavor.
At the end, add chopped herbs, transfer to a blender bowl, and chop. After cooling a little, we arrange it in a beautiful bowl.
From dried mushrooms
The main difference will be in the training of “forest dwellers”.
Required:
1 kg dried chanterelles;
2 tsp. dry mustard;
4 onions;
garlic to taste;
salt;
black pepper;
a glass of vegetable oil;
2 tsp. Sahara;
Bay leaf.
First, to spawn their dried mushrooms, you need to soak the chanterelles. Fill them with water at room temperature and leave overnight to swell. In the morning, drain the liquid, rinse, add fresh water, add salt and add bay leaf. We put it on fire. Cook for 30 minutes, constantly skimming off the foam with a slotted spoon. Place in a colander.
In a cauldron with butter, sauté the onion, add the chanterelles, and fry until lightly browned. Then grind with a blender. We dilute the spices with a small amount of boiled water and pour them into the mixture. Mix thoroughly.
Mushroom preparation from dried mushrooms
We will cook from the caps of porcini mushrooms, which are the most tender of all varieties.
We will need:
600 g mushrooms;
5 onions;
2 carrots;
salt and pepper to taste;
3 tsp. Sahara;
garlic;
vegetable oil for frying;
3 tbsp. l. vinegar.
Mushroom caviar from dried mushrooms is prepared according to the principle of the previous recipe. That is, we soak the caps overnight, change the water and cook for about half an hour. Fry the onions and carrots first until soft, then add the porcini mushrooms.
When a light golden crust appears on the caps, grind everything in a meat grinder, season, add salt and pour in vinegar (add it little by little, constantly tasting so as not to overdo it). If you are going to store it for a long time, transfer it to clean jars, pasteurize for 30 minutes.
Salted mushroom caviar
This is perhaps the simplest cooking method. That's it, because the first stage of this dish has already been passed. We don't need to boil and fry the mushrooms; they can already be served. But let's add more ingredients there.
The most important thing will be the onion. Its quantity depends on the weight of the finished product. You can also add carrots if desired. All vegetables are sauteed in vegetable or olive oil.
It will take no more than half an hour to prepare caviar from salted mushrooms. We take the canned product out of the jar, place it in a colander and rinse thoroughly, removing excess salt. Let the water drain and dry a little.
Then simply chop together with the vegetables in any way:
chop very, very finely;
Let's use a meat grinder;
crumble blender.
Add your favorite seasonings to taste and mix well.
