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 done in the autumn. For preservation, you can use any edible wild mushrooms. Also, it is not forbidden to mix different types of 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 for a delicious result. This mushroom caviar will be a good treat for guests and household members.
Your mark:
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
Selected and washed wild mushrooms should be boiled until fully cooked.
Typically, cooking edible mushrooms takes about 40 minutes. It is necessary to change the water once during cooking.
Place the boiled mushrooms in a convenient bowl. Let them cool a little.
Puree the mushrooms. This can be easily done using a kitchen blender or meat grinder. Do everything slowly. It is important not to leave whole pieces of mushrooms in the mass.
Take vegetables - onions and carrots. Finely chop the peeled onion and grate the carrot root on a coarse grater. In a multicooker bowl, fry the ingredients in oil. This should take about 15 minutes.
Place the mushroom puree into a multibowl. Add salt and pepper immediately.
Cook in the “Cooking” mode for 30 minutes. The lid of the multicooker needs to be opened to pour vinegar into the bowl, but do this at the end, literally a couple of minutes before the end of the process. Cook to completion.
Sterilize the jars and boil the lids for a couple of minutes.
Fill a sterile container with caviar.
Screw on the lids.
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 in cold salted water for 1 hour. Now you can absolutely safely wash and sort them. Rinse in several more waters.
- Stage two is cooking the mushrooms, this needs to be done in a fairly large amount of water with bay leaves, 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 “quiet 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 best ways to prepare for the winter, especially when the 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 let them cook, 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, welcoming lovers of quiet hunting. Chanterelle caviar is good in many ways, not the least of which is 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.
- While the chanterelles are stewing, 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 made 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 give the finished dish a 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.
Leave under a warm blanket or rug 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 add them to the 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.
Ingredients:
- Dried mushrooms (ideally boletus) – 350 gr.
- Onions – 1-2 heads (depending on size).
- Hot pepper (ground), salt.
- Vegetable oil.
Algorithm of actions:
- The preparatory stage will take the most time. Dried mushrooms need to be returned to almost their “original appearance”; to do this, you need to fill them with water and leave for 3 hours.
- Then change the water and boil the mushrooms until they are completely cooked.
- Next, you need to chop the mushrooms: option one is to chop it with a knife as finely as possible, option two is a meat grinder (blender).
- Peel and wash the onions. Finely chop and sauté in oil.
- Combine together in a blender, add salt and pepper.
This caviar is good for filling pies and for snacks, if you spread it on tartlets or crackers.
Any edible mushrooms are suitable for mushroom caviar; most often, specimens that are too large and not very beautiful, in general, substandard, are processed in this way.
You can make caviar from fresh mushrooms, dried or frozen.
Boletus or chanterelles do not require preliminary boiling; they can be fried immediately. It is better to boil all other mushrooms, bring to a boil the first time, strain the mushrooms, add more water and cook until tender.
In caviar, you can add onions and tomatoes, carrots and bell peppers to the mushrooms. And be sure to experiment with spices!
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Wash honey mushrooms, butter mushrooms, boletus mushrooms, boletus mushrooms, honey mushrooms, milk mushrooms, chanterelles, russula, and other forest crops thoroughly, boil with spices and seasonings, skimming off the foam, and grind through a meat grinder. Use both caps and stems. Further, recipes for mushroom caviar for the winter differ depending on the storage method.
The five most commonly used ingredients in recipes are:
1) Pack in airtight bags and store in the freezer. You don’t need to do anything else, add salt to a minimum. Shelf life - up to a year. 2) Place hot caviar into sterilized glass jars and hide in a cool, dark place, such as a refrigerator. Additionally, simmer in sunflower oil with tomatoes or tomato paste, onions, bell peppers, and garlic. Many housewives also add carrots to the vegetable composition. But there is an opinion that mushrooms grow mold next to carrots. Therefore, it is better not to take risks, because vegetables are optional components. Vinegar is used as a preservative. For this type of preservation, take exclusively nylon lids for air circulation. Iron ones are no good. From these preparations you can make fillings for pizza, pies, pancakes, dumplings, and hot sandwiches. Cook soups and sauces.
Mushroom caviar for the winter is the most delicious preparation for long-term storage. Today I'm talking about different methods of canning at home for family use.
Let's look at the most common recipes for preparing mushrooms for the winter, time-tested and with good reviews. Mushrooms suitable for preparing caviar include: boletus, boletus, boletus, honey mushrooms, chanterelles, oyster mushrooms.
Mushrooms are rich in taste and aromatic qualities. Many people like them because they have a special taste. And yet, vegetable caviar with mushrooms with the addition of peppers, carrots, tomatoes, zucchini, and onions is also a very original and tasty preparation for the winter.
Mushroom caviar for the winter with carrots, tomatoes and onions
The proposed recipe contains vegetables that only slightly emphasize the natural taste of mushrooms.
Preparation:
1. All the necessary ingredients to prepare the recipe are in front of you. We clean them in the usual way.
2. Cut the peeled and washed mushrooms into pieces and place them in a saucepan with water. Place the pan on the fire, bring to a boil, skim off the foam and cook for 5 minutes.
3. Turn off the heat and wash the mushrooms with cold water.
4. Then we grind the mushrooms through a meat grinder along with the vegetables.
5. Place the entire twisted mass in a saucepan in which we will stew the mushrooms.
To preserve the aromatic and taste qualities of mushrooms, you should not overuse pepper, spices and salt. They are added, but in such a way that they themselves are not acutely felt.
6. Add to the contents in the pan: 250 g of vegetable oil, 1 tbsp. a spoonful of salt and a little ground black pepper. Mix everything and put on fire. We stand nearby, stir, and as soon as signs of boiling appear, immediately turn down the heat. Cook at low heat over low heat for 40-50 minutes.
7. Cook the mixture, stirring frequently, taste it and add more salt if necessary. Don't forget that mushroom caviar is prepared for the winter.
8. While hot, place the mixture into sterilized jars. Pour a little hot sunflower oil on top of the caviar.
9. Roll up the jars with lids.
10. Jars should be stored in the refrigerator.
Video on how to prepare porcini mushroom caviar
Look at a simple recipe for preparing porcini mushrooms for the winter.
Mushroom caviar is an excellent food as an appetizer, as a filling for tartlets, or for spreading on pieces of bread.
Vegetable caviar with mushrooms without sterilization
The mushroom delicacy turns out very tasty. You can make sandwiches with it or use it as an addition to a side dish.
Ingredients:
- 1 kg bell pepper
- Carrots – 1 kg
- 1 kg tomatoes
- 1 kg onions
- 3 liters of boiled mushrooms
- 250-300 ml vegetable oil
- salt, ground pepper - to taste
Preparing caviar for the winter is not mathematics, so as needed, you can change the amount of products and create new combinations.
Cooking method:
- Peel the mushrooms and rinse well.
- Remove stems from vegetables and seeds from peppers.
- Then pass everything together through a meat grinder, add oil, salt and pepper. Stirring frequently, cook for 2 hours.
- Then the mushroom caviar with vegetables is put into sterilized jars, rolled up with lids and wrapped until it cools.
Bon appetit!
How to make mushroom caviar from honey mushrooms
Find out the preparation of the most common honey mushrooms, which grow in large quantities in forests. People collect a lot of them and prepare jars for the winter with great pleasure.
We will need:
- honey mushrooms - 1 kg
- salt - 3 tbsp. spoons
- carrots - 2-3 pcs.
- onions - 2 pcs.
- ground black pepper - to taste
- vegetable oil - 50 ml
Cooking process:
1. We sort out the honey mushrooms, clean them and wash them.
2. Place the washed honey mushrooms into a cooking pot and fill with water. There should be 3-4 times more water than mushrooms.
3. Place the pan on the fire and bring to a boil. Be sure to remove the foam.
5. Then drain the water from the pan along with the mushrooms through a colander and rinse them under running water.
6. Meanwhile, fry the chopped carrots and onions in a frying pan with butter until half cooked.
7. Mix honey mushrooms, onions, carrots together and pass through a meat grinder. The grate on the meat grinder should have large holes so that the mushroom caviar is still grains and not porridge.
8. Add another 1 tbsp to the missed caviar. a spoonful of salt and pepper to taste. Then turn on the heat and fry, stirring often, for 30 minutes.
10. Remove from the oven and immediately close tightly with lids. Turn the jars upside down and wrap them until they cool completely.
That's all, the preservation is complete and the mushroom caviar is ready.
Video on how to cook mushroom caviar in a slow cooker
See how you can prepare a preparation from fresh boletus.
Prepare mushroom preparation from any mushrooms in the same way. Where recipes use a blender for chopping, you can use a meat grinder.
Happy preparations!
In autumn there are so many mushrooms that it is almost impossible to eat them all at once. Mushrooms are salted, pickled, dried, but sometimes you want something different, more unusual. And in such a case, delicious mushroom caviar will come to the rescue, which is good immediately after cooking - as an appetizer, sauce, filling for pies, salad, addition to main dishes or in cold winter preparations.
The main ingredient of this caviar is mushrooms. These can be: champignons, porcini mushrooms, honey mushrooms, boletuses, boletus, boletus, boletus 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 pieces. 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, seasoned 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
You will need:
- 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 for the winter
You will need:
- 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
You will need:
- 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 pan 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.
