Mushroom caviar from boiled mushrooms turns out very tasty and aromatic. Be sure to prepare such a delicious winter snack to enjoy 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. We take a container, pour cold water into it, and 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 another most delicious recipe for 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;
ground black 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 ingredients. 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.
Mushrooms are famous for their nutritional 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 a delicious dish at any time of the year. 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. The duration of heat treatment is 35-45 minutes. Next, the raw materials are fried in vegetable, butter or olive oil.
- Mushroom caviar assumes a homogeneous consistency, for this reason all ingredients are crushed immediately before twisting. You can use a 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 the butter in a frying pan and 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 with 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 for long-term storage, start eating 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 composition, 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, vinegar, garlic, and mayonnaise. If desired, add Provençal spices, chili peppers or boiled beans.
Video: mushroom caviar for the winter
Hello my dear readers and blog guests!!
The mushroom hunting season is coming to its logical conclusion and experienced mushroom pickers are collecting the last layers of “forest inhabitants”. And we continue to share with you interesting recipes from this type of harvest. And today on our agenda we have mushroom caviar, a very tasty and appetizing winter snack, with which you definitely won’t be left without dinner or lunch.
Let me remind you that we have already made preparations and remotely touched upon the issue of caviar. Now it’s time to talk about it in more detail; I’ll note right away that the recipes will be considered using boiled mushrooms. And by the way, when preparing an appetizer using my cooking methods, you can stock up on caviar for future use by putting the finished dish in a bag and in the freezer. Well, let's prepare this aromatic dish together.
Mushroom caviar with garlic is actually a very appetizing and tasty preparation, with its help you can stock up on mushrooms for the whole year. The following recipe is my favorite, I hope you like it too.
We will need:
- Honey mushrooms - 2 kg;
- Garlic - 3-5 cloves;
- Onions - to taste;
- Olive oil - for frying;
- Salt - to taste;
- Vinegar 70% - 1/3 tsp;
- Bay leaf - optional.
COOKING METHOD:
1. We clean the honey mushrooms, rinse them, but do not soak them.
3. Then the honey mushrooms need to be washed.
4. Now we pass them through a meat grinder.
5. Peel the garlic and onion and cut into pieces.
6. Pass them through a meat grinder and add them to the mushroom mince.
8. Transfer the finished caviar into sterilized jars, add vinegar and cover with lids. Pour warm water into a large saucepan, put gauze or cloth on the bottom and set the jars to sterilize. Half-liter jars need to be sterilized for 30 minutes, and liter jars for 1 hour. Next, screw on the lids, turn the jars over and cover with a blanket until completely cool.
Our appetizer is ready, store it in a cool place.
Porcini mushroom caviar - recipe without sterilization
To prepare mushroom caviar without sterilization, take tubular types of mushrooms: porcini, boletus, boletus, boletus. We will prepare an appetizer of porcini mushrooms with you.
We will need:
- Mushrooms – 1 kg;
- Water – 1 l;
- Onions – 4 pcs.;
- Garlic – 3 cloves;
- Vinegar – 2 tbsp. l.;
- Salt, pepper - to taste.
COOKING METHOD:
1. Wash the mushrooms, add water, bring to a boil and cook for 10 minutes.
2. Now drain in a colander, rinse well, place in salted water, and cook for 15 minutes.
3. The broth must be washed off, and the mushrooms must be processed in a meat grinder.
5. Fry the mixture for 10 minutes. And put it in jars, don’t forget to pour 1 tbsp on top. l. vinegar.
6. Close the jars using plastic lids. Place the cooled snack in a cool place.
Advice! Place horseradish leaves on top of the finished caviar to prevent mold from appearing on the surface.
Video recipe for preparing mushroom caviar with carrots and onions
This recipe is very simple, because we will only use mushrooms, onions and carrots. This dish can be prepared to eat right away, or you can prepare it for the winter.
Take 1 kg of any fresh mushrooms, 300 gr. carrots and onions, 1 cup vegetable oil, 1 tsp. vinegar 9%, salt and prepare a very tasty dish according to the video recipe:
In this selection, tomatoes are also added to the caviar, it turns out really delicious. And if you want to preserve such yummy food during the winter, then add vinegar before closing the jars.
Mushroom caviar through a meat grinder with tomatoes
We will need:
- Boiled mushrooms – 2 kg;
- Large tomato – 1 pc.;
- Onions – 2 pcs.;
- Carrots – 1 pc.;
- Vegetable oil – 0.5 cups;
- Salt - to taste;
- Ground black pepper - to taste.
COOKING METHOD:
1. Pass the boiled mushrooms through a meat grinder.
2. Cut the onions into rings.
3. Grate the carrots on a coarse grater.
4. Fry the onion in oil over medium heat.
5. Add carrots and fry along with onions.
6. Fried vegetables and tomatoes must be passed through a meat grinder. Combine with mushrooms and add vegetable oil.
7. Fry the caviar in a frying pan over low heat for about 50 minutes. Stir the mixture periodically.
8. Transfer the finished caviar into a clean, dry jar, let it cool and put it in the refrigerator.
You know, while writing this article, I came to the conclusion that the recipes for mushroom caviar are all very similar, we prepare it according to the same algorithm, and by adding different vegetables and spices we make it to suit our taste. Many people still have the question of which mushrooms are best to make caviar from. I’ll tell you that you can make this preparation from any, but I like honey mushrooms best of all. Share your ideas for preparing winter snacks, I will be glad. 😉
I think each of us would like to have a magical self-assembled tablecloth. After all, sometimes we don’t have the energy and time to prepare food. At such a moment, jars of snacks and preparations are always useful. Vegetables, fruits, berries or mushrooms - you can prepare a bunch of tasty and healthy dishes from them. Today we will talk about mushrooms, or more precisely about mushroom caviar.
We all know that they contain a lot of protein. Mushrooms are also often called “forest meat”. The only thing is that it is not recommended to be given to small children; it is a difficult product for digestion. Caviar from them is eaten as an independent dish, spread on bread, baked into pies or casseroles.
What mushrooms can you use to make mushroom caviar?
To prepare caviar, you can use porcini mushrooms, chanterelles, honey mushrooms, champignons or boletus mushrooms. And if you mix several types, the taste of such a snack turns out to be very unusual. You can cook from fresh, salted, dried or frozen mushrooms.
Important - the mushroom must be edible.
There are a great many ways to create caviar. Today I will share the most delicious ones.
Mushroom caviar from honey mushrooms with onions and carrots
This version of caviar turns out to be very piquant and beautiful. The dish looks bright and is suitable even for a festive table. Usually cooked caviar is packaged in jars and left for the winter. Or you can eat this tasty and satisfying dish right away.
You can take any mushrooms - honey mushrooms, chanterelles, porcini and other edible mushrooms.
Grocery list:
- onion - 250 g,
- carrots – 250 g,
- peppercorns – 3-4 pieces,
- a couple of bay leaves,
Procedure for preparing caviar:
- At the first stage, we remove dirt and debris from them. Rinse thoroughly under running water.
- Place our mushrooms in a saucepan with cold water. Add peppercorns and a couple of bay leaves. Cook for 20-25 minutes in salted water. When the mushrooms sink to the bottom, they are cooked.
- Pour the water out of the pan, place the mushrooms in a sieve and rinse with cold water.
- Let's start with the vegetables. Chop the onion into cubes. Pass the carrots through a coarse grater. Grind the garlic with a press or grater.
- Pour oil into a preheated deep frying pan or frying pan and add vegetables to it. Reduce the heat to minimum. Cook until almost done (we will fry them later).
- Grind mushrooms and vegetables using an electric meat grinder or blender.
It is better to use the largest grate for the meat grinder.
- Let's add spices. Vinegar gives the dish some sourness. If you don't like it, you don't have to add this product.
- Fry the caviar for about 30 minutes under the lid.
- The last thing we add to the dish is the garlic just before it’s ready. When all the liquid from the caviar is gone, you can turn it off.
- While the caviar is hot, pack it into sterilized jars. Cover with prepared lids. We sterilize half-liter jars with caviar for about 30 minutes, and liter jars for about an hour. You can do this in a saucepan with water.
or in the oven.
Then we twist the jars well and turn them upside down.
Mushroom caviar from boiled mushrooms for the winter
Another recipe for boiled mushrooms - but with different spices and without carrots. For this recipe we use only fresh mushrooms. The most delicious caviar will come from honey mushrooms and milk mushrooms. The latter must first be soaked in cold water so that they do not become bitter.
Grocery list:
- About a kilogram of mushrooms;
- 200 grams of onions;
- juice of a quarter of a lemon;
- 3-4 tablespoons of vegetable or olive oil;
- salt and black pepper to taste.
The process of creating caviar:
- We remove bad mushrooms (rotten and rotten). We sort them out from debris and twigs. Rinse thoroughly under tap water.
- Cook pure mushrooms for 60 minutes. Using a colander or sieve, remove excess liquid.
- Fry the diced onion.
- Grind the mushrooms and onions twice through a meat grinder with a fine nozzle.
- Salt and pepper to taste.
- In a deep bowl (cauldron or roasting pan), fry the resulting mass for about 10 minutes. At the end of cooking, sprinkle with lemon juice.
- Pack into clean jars. We sterilize half-liter jars with caviar for about 30 minutes, and liter jars for about an hour.
Frozen mushroom caviar
Or you can simply freeze boiled mushrooms in the summer or fall and prepare delicious caviar from them in the winter.
Grocery list:
- assorted mushrooms to your taste – 1 kg,
- onion - 250 g,
- carrots – 250 g,
- garlic about 4-6 cloves,
- vinegar essence – 1/3 tsp,
- refined vegetable oil – 50-70 ml,
- coarse rock salt – 1 tbsp. l.,
- peppercorns – 3-4 pieces,
- a couple of bay leaves,
- black or white pepper - to your taste.
Procedure for preparing caviar:
- When we cook from frozen mushrooms, we first need to remove them from the refrigerator. After defrosting, place in a colander and rinse.
- Let's start with the vegetables. Chop the onion into cubes. Three carrots on a coarse grater. Grind the garlic with a press or grater.
- Pour oil into a preheated deep frying pan or frying pan and add vegetables to it. Reduce the heat to minimum. When the vegetables become soft, remove from the stove.
- Grind mushrooms and vegetables using an electric meat grinder.
- We send the entire mass to a roasting pan or frying pan.
- Let's add spices. Vinegar gives the dish some sourness.
If you don't like it, you don't have to add this product.
- The last thing we add to the dish is the garlic. When all the liquid from the caviar is gone, you can turn it off.
- While the caviar is hot, pack it into sterilized jars. Or we eat right away!
Mushroom caviar in a slow cooker
Most housewives have a multicooker in their kitchen. Mushroom caviar can be prepared in it according to any of the recipes in this article. Or use this recipe as a basis. All the details in the video recipe:
Dried mushroom caviar - the most delicious recipe
For this recipe, I recommend using porcini mushrooms. It is advisable to use only the caps, and the legs can be used for soup.
Grocery list:
- dried mushrooms – 200 g;
- a couple of large onions;
- large carrots - 1;
- a few cloves of garlic to taste;
- salt - to taste;
- white or black pepper – 0.5 tsp;
- vinegar - 1 tbsp. l.;
- granulated sugar – 1 tsp;
- refined vegetable oil for frying;
- soft butter – 80-100 g.
The process of creating caviar:
- Soak the dried mushrooms in clean cold water for a couple of hours. At the same time, we change the water several times. This way we will get rid of the mushroom mucus.
- At this time we will work on other components. Peel and chop the onion and garlic to your heart's content. Because all the ingredients will go into the meat grinder anyway.
- Peel the carrots and grate them.
- Change the water in the mushrooms and place the pan on the gas stove for 30-40 minutes. During cooking, remove any foam that forms. Place the boiled mushrooms in a colander.
- Place the vegetables in a hot frying pan with vegetable oil.
- When the vegetables become soft and golden, add mushrooms to them.
- After the liquid has boiled away from the pan, fry the mushrooms until golden brown.
- Using a blender or meat grinder, grind the mixture from the pan.
- Now we need to season our caviar. Salt, sugar, vinegar, garlic and pepper. Stir and taste, maybe you need to add something.
- Mix the cooled mass with soft butter. The dish is ready.
Methods for storing mushroom caviar:
There are two ways to store our finished caviar:
- Storage in the freezer.
- Rolling into jars and storing in the underground or basement.
To freeze caviar, it is better to use special zip bags. They are completely filled with mushroom mass, excess air is removed. Close the bags and store in the freezer. Caviar can be stored for about a year. We eat the opened package immediately, otherwise harmful bacteria may appear in it. Therefore, do not make large freezer bags.
When stored in jars, caviar is packaged and a small amount of hot vegetable oil is poured. The jars are covered with tin lids. Place a cotton towel in a large saucepan or basin and pour hot water. Jars of caviar are sent into the container. They should be completely covered with water. Liter jars are sterilized for 40-50 minutes, half liter jars for 20-30 minutes. Cover with lids and allow to cool, after wrapping them in a cotton blanket.
In order for caviar to turn out great, you need to know a few rules for preparing it:
That's all the secrets. Cook with pleasure - in winter you will remember summer!
I will be glad to repost your comments.
