mushroom caviar is an excellent preparation for the winter, which incorporates the best combination of mushroom and vegetable flavors. Fragrant aromas will sound like a nostalgic note in memory of the summer and will impress even gourmets.
To prepare caviar from mushrooms, you can take any edible Forest mushrooms: white, boletus, honey agarics, butterflies, chanterelles, boletus, milk mushrooms. A few simple recipes - how to cook mushroom caviar - are given in the article, step by step with a photo.
Mushroom caviar - a great preparation for the winter
Mushroom caviar from boiled mushrooms: a classic recipe
The simplest mushroom caviar recipe does not take much time, and in terms of calories it is very beneficial:
- Cooking time is just over an hour (70 minutes).
- Calorie content per 100 g is about 88 kcal.
Ingredients per 1 liter of finished product
- any forest mushrooms to your taste - 1 kg;
- 1 liter of water;
- salt - 2-3 tablespoons;
- onion - 4 pieces;
- garlic - 4 cloves;
- 4 tablespoons of oil (vegetable);
- 2 large spoons of table vinegar (9%);
- black pepper - at your discretion.
The most important process is, of course, the preparation and processing of mushrooms. It is clear that it is enough to sort classic forest mushrooms (remove old, dry and wormy fruiting bodies), and then rinse several times.
As for mushrooms and russula, they still need to be soaked in cold water for 1-2 days (the water is changed every 4 hours). Then they will completely lose their bitter taste.
How to cook mushroom caviar
Step 1. Cut the mushrooms into medium pieces of the same size. Then we put them in a liter of cold water and cook on high heat for only 10 minutes (the water should not have time to boil).
The liquid must be drained, then add a new liter of water, as well as salt. Now bring to a boil and then cook for 30 minutes.
Step 2. The water must be drained, and the mushrooms must be cooled and then passed through a meat grinder.
Step 3. Meanwhile, pour the oil into the pan and heat it for 5 minutes, and then fry the onion in it for about 7-10 minutes until translucent.
Step 4. Add mushrooms to the onion, simmer for another 25 minutes. At the end, add finely chopped garlic, and after 3 minutes you can remove from heat.
Step 5. Add all the spices. At the end of cooking, pour in 2 tablespoons of 9% vinegar. Now let the mixture cool a little and lay it out in pre-sterilized jars.
We will definitely sterilize dishes for mushroom caviar! We remind you that pasteurization of jars increases the shelf life of mushroom caviar for the winter.
For better preservation, we sterilize jars with caviar (30 minutes). We roll up with boiled lids and cool under a blanket for 1-2 days.
We store mushroom caviar in the refrigerator, and after opening the jar, it is advisable to use the product in a few days.
Such caviar can be served as an addition to a side dish or simply as cold appetizer To festive table. The photo shows a variant of serving caviar with stewed carrots - it is prepared in exactly the same way as described above.
Delicious mushroom caviar with vegetables and nuts
This unpretentious, but very interesting dish can be prepared from any vegetables, because they will serve as a great addition to the main ingredient. Fans can use not only classic options with onions, garlic and carrots, but also:
- bell peppers;
- tomatoes;
- eggplant;
- pickles.
Here, for example, is a very interesting version of mushroom caviar, the recipe of which can be used to prepare snacks for the table or to prepare for the future for the long winter.
We need these ingredients
- 0.5 kg of boiled mushrooms;
- onions and carrots - 1 root crop each;
- pickle- 1 piece;
- 2 tablespoons finely chopped walnuts;
- chopped parsley - 3-4 teaspoons;
- 3 tablespoons of vegetable oil;
- spices - at your discretion.
How to make mushroom caviar according to this original recipe
Step 1. Interesting turns start already from the first stage. First, carrots will come into play - you need to wash it and, in its entirety, with a peel, wrap it in foil, and then put it in the oven for half an hour at 180 ° C. Then cut the baked carrots into wheels.
Compared to frying, this technique gives an incomparable advantage - much less oil will get into the finished dish. Yes, and the appearance of such carrots is more attractive.
Step 2. In the meantime, chop and fry the onion in butter until half cooked.
Step 3. At the same time, finely chop the pre-prepared (boiled) mushrooms and fry them together with onions over medium heat for 10-15 minutes.
Step 4. Add finely chopped parsley and celery, let it warm up for another 5 minutes. Salt and pepper, mix thoroughly. And then add a pinch of finely chopped walnuts.
Step 5. Cool the resulting frying and add carrots and pickles to it, which also need to be cut into circles. We roll the finished mushroom caviar into jars.
Mushroom caviar from fresh mushrooms with lemon
You can cook caviar from mushrooms with this fruit. lemon attached ready meal not only a pleasant sourish tint that compensates for the presence of fat and spices, but also the freshness of citrus fruits. Besides, lemon juice It also performs well as a preservative.
Need these products
- 1 kg of fresh forest mushrooms;
- 2 small onions;
- parsley - a few branches;
- lemon juice - 1 tablespoon is enough;
- vegetable oil - 4-5 tablespoons;
- salt and pepper - at your discretion.
How to make mushroom caviar - step by step recipe
Step 1. We prepare the mushrooms (we sort, sort, mine), fill them with water and cook for a total of only 50 minutes (medium fire after boiling). We remind you that after the first boil, the mushrooms are boiled for 10 minutes, then they are re-filled with water and boiled a second time for 30 minutes from boiling.
Step 2. In the meantime, chop the onion and fry it (you can take no more than 1-2 tablespoons of oil).
Step 3 Parsley is washed, dried and finely chopped.
Step 4. In the meantime, boiled mushrooms are poured into a colander, then passed through a meat grinder, onions and herbs are added, oil is added.
Step 5. The last step is to add lemon juice, all the spices and stir. You can lay out the caviar in jars and roll up.
Spicy mushroom caviar from fresh mushrooms with herbs
And here's how you can make spicy mushroom caviar - with three types of greens.
Ingredients
- 1 kg fresh mushrooms(boletus, boletus, boletus);
- 3 onions;
- apple cider vinegar - 4 tablespoons;
- Dill;
- parsley;
- cilantro (each type of greens - 1 sprig);
- vegetable oil- 1.5 cups.
The principle of preparing mushroom caviar according to this recipe is exactly the same as in previous recipes.
We act in this way
Step 1. We clean the mushrooms, wash them, cut them into pieces. Then the mushroom pieces are boiled for about 40-50 minutes, thrown into a colander, and then chopped in a meat grinder.
Step 2. Onions need to be cut and fried.
Step 3. In the meantime, it is also necessary to prepare the greens - they are washed and dried a little. Of course, we remove the hard stems of dill and parsley, and cut the leaves into small, equal pieces.
Step 4. We mix all the ingredients, add salt, spices and vinegar. Arrange in jars, adding the remaining oil. We pasteurize the jars (pasteurization time is up to 40 minutes) and roll up the lids, turn over, wrap. After it cools down, put it in a cool place.
How to cook caviar from boiled mushrooms with onions and carrots
Of course you can do delicious caviar from mushrooms, adding fried carrots to it. It will not only add a pleasant sweetness, but also enliven appearance finished product - thanks to the positive orange color.
Take these ingredients
- 1 kilogram of mushrooms;
- 2 onions;
- 2 carrots;
- 1 tablespoon 9% vinegar;
- 1.5 cups of vegetable oil;
- salt and spices to taste (you can add 5 g of ground red pepper for spiciness).
Cooking mushroom caviar step by step
Step 1. Boil the prepared mushrooms (peeled, washed, cut into pieces) in water for 40 minutes and drain the water.
Step 2. In the meantime, cut the onion into small pieces, and grate the carrots on a medium-sized grater, and fry them (first the onions, then the carrots) until fully cooked.
Step 3. This time, mix mushrooms with vegetables, add salt and spices and simmer together for 15-20 minutes. If necessary, add a little water so that the mixture does not burn.
Step 4. Just a couple of minutes before readiness, add vinegar, then cool the caviar a little and put it in jars, adding the remaining oil. We cork and pasteurize the jars (20-30 minutes from the moment of boiling).
Mushroom caviar from mushrooms
Let's cook simply and quickly mushroom caviar from boiled mushrooms - in this recipe we will twist the mushrooms through a meat grinder.
Take these products
- boiled mushrooms - 1 kg;
- onion - 2-3 pieces;
- carrots - 2 root crops;
- vegetable oil - 150 ml;
- vinegar 9% - 2 teaspoons;
- salt, black pepper - to taste;
- bay leaf - 2-3 pieces.
Honey mushrooms are excellent mushrooms for cooking caviar Cooking instructions
Step 1. Sort fresh mushrooms, rinse thoroughly. It is very good to pre-soak them in salt water - for 1 hour.
Boil mushrooms in salted water - 30 minutes from the moment of boiling over moderate heat. Then we cool the mushrooms and twist them into a meat grinder.
Step 2. We clean the vegetables. We pass the carrots through a meat grinder, finely chop the onion. Fry on sunflower oil until golden.
Step 3. Now we take a saucepan with thick walls and simmer mushrooms and vegetables for 1 hour: the fire is strong at first, then moderate. If necessary, add a little water.
Step 4. After that, add salt, spices, bay leaf and vinegar to the mushroom caviar and simmer together for another 10 minutes. Then the bay leaf can be thrown away.
Step 5. We lay out the caviar in jars (it is better to take half-liter jars) and put it in a bowl of water for sterilization - so that the jars are covered to the top belt.
We sterilize the jars for 30 minutes, while making sure that water does not get into the jars when boiling. We roll them up, cool them under a blanket and put them in the refrigerator.
Mushroom caviar from mushrooms - a great product for the winter Chanterelle mushroom caviar with tomatoes
Such caviar for the winter is very juicy, tender and appetizing in appearance and taste. And yet - beautiful thanks to bright chanterelles and juicy tomatoes.
You will need these ingredients
- chanterelles - 2 kg;
- fresh tomatoes - 1 kg;
- onions - 0.5-0.6 kg;
- vegetable oil for frying;
- vinegar 9% - 2 tablespoons;
- salt and spices to taste.
How to cook chanterelle mushroom caviar
Step 1. We clean the chanterelles from dirt, wash thoroughly and scald for 20 minutes. Then we send it to fry in hot oil.
Step 2. My tomatoes, pour over with boiling water and remove the skin - this way our caviar will taste better and more pleasant to look at. Then grind.
Step 3 Finely chop the onion and fry.
Step 4. And now we put chanterelles, onions and tomatoes in one bowl, add salt and spices and simmer for about an hour - over moderate heat. Shortly before the end, pour in the vinegar, mix everything thoroughly.
Step 5. It remains to pack the caviar in sterilized jars, roll up and wrap. Let it cool for days.
Mushroom caviar from butter - a delicious recipe for the winter
Beware - butter mushroom caviar is so delicious that once you cook it, you will do it all the time! In addition, we admire and enjoy small and beautiful butterfish in marinated form and in soup. But for mushroom caviar, different oils are suitable - large, broken and other substandard ones.
Ingredients for caviar
fresh oil - 1 kg; kitchen salt (regular, non-iodized) - 2 teaspoons with a slide; sugar - 1 teaspoon without a slide; onion - 0.6 kg; bay leaf 2-3 pieces; cloves - 1-2 things; black ground pepper- ½-1 teaspoon; garlic - 6-8 cloves; and of course vegetable oil.
We make caviar from butter (step by step)
Step 1. It is the most time-consuming - sorting and cleaning mushrooms. Here you need not be too lazy and remove the slippery, sticky skin from each butter dish - then the mushroom caviar will be beautiful and appetizing.
Then rinse and scald the sorted mushrooms - and for the first time only bring to a boil, then rinse well again. And then add water, salt and then cook until tender. Drain the butternut squash in a colander and leave to cool.
Step 2. Grind butter into a meat grinder. Separately, twist the onion and sauté in a pan with vegetable oil.
Step 3. When the onion is golden, add the twisted butternuts to it. Simmer together for 50 minutes. Add sugar, pepper, bay leaf, cloves, squeezed through a press or finely chopped garlic.
Simmer a little more (10-15 minutes). Then take out the bay leaf.
Step 4. Arrange caviar in sterilized glass containers, seal tightly with boiled lids.
Mushroom caviar from butter is stored in the refrigerator, for up to six months.
Mushroom caviar from butter - delicious product for the winter Recipe for mushroom caviar with assorted vegetables
In general, you can cook mushroom caviar with the most different vegetables. For example, let's take these simple products:
Ingredients
- 1 kg of boiled mushrooms;
- 2 bell peppers;
- 2 carrots;
- 2 onions;
- tomatoes - 3-4 pieces;
- salt - 1 tablespoon;
- vegetable oil - 1 glass;
- spices - to taste.
The cooking method is exactly the same as with honey mushroom caviar. And this time, you also need to pass the mushrooms through a meat grinder along with vegetables.
We act like this
Step 1. We sort, wash and boil the mushrooms for 30-40 minutes. Wash, clean, cut vegetables into pieces of arbitrary size, pass them through a meat grinder along with cooled mushrooms.
Step 2. Pour everything with oil, add spices and simmer over moderate heat for 1 hour. Constantly stir the caviar and make sure that there is enough moisture; if necessary, you can add a little water.
Step 3. We lay out the mushroom caviar in jars, sterilize, roll up and cool under the covers. We store in the refrigerator.
Caviar from salted mushrooms with onions
And another option is to cook this homemade preparation for the winter from salted mushrooms. Caviar is prepared from salted mushrooms simply and quickly. If the mushrooms are very salty (milk mushrooms, valui), then they need to be soaked.
We will need
- 1 kg of salted mushrooms;
- 1 onion;
- half a glass of vegetable oil;
- spices to taste - pepper, bay leaf (salt, of course, is no longer needed).
How to make caviar from salted mushrooms
Step 1. We skip the salted mushrooms and onions through a meat grinder (you can first fry the onions in oil until golden brown).
Step 2. Add the remaining oil, spices, mix and heat everything together in a pan for 10-15 minutes.
Step 3. For spiciness, you can add a little garlic and vinegar. You can also add pickled cucumbers, and stewed carrots- then the caviar will turn out both tastier and more elegant.
We send caviar to banks, store in a cool place.
IMPORTANT ADVICE
It is necessary to carefully monitor the banks with mushroom caviar. If any of them swelled or "exploded" - immediately throw the contents of the can into the trash can! Such caviar can be harmful to health and is not suitable for consumption.
What do we know about caviar? That it can be red or black, well, or eggplant. Have you heard of mushroom caviar? Probably not many people know about it and it's a pity. Mushroom caviar for the winter is a very useful spin and the recipe for cooking is not so difficult. This is a great find for mushroom pickers when they have collected too many and need to cook them all somehow. A variety of mushroom caviar recipes include many various ingredients, it can be vegetables or spices. Mushroom caviar for the winter will be a great snack for New Year's table and according to the recipe it can be made both fresh and pickled. By the way, of the latter, it turns out to be the most delicious. There are many recipes for cooking mushroom caviar and you can choose the most delicious for yourself.
Mushroom caviar from salted mushrooms recipe
Would need:
- Mushrooms any, salted. We wash them in cold water;
- Onions 2 or 3 pieces depending on the size;
- Vegetable oil for frying;
- A bunch of any greens.
Fry chopped onion in oil until golden brown. Finely chop the mushrooms or, if you like the consistency more like a paste, pass them through a blender or meat grinder. Add onions to them, mix well. Decorate with herbs before serving.
This is a fairly simple method with a minimum amount of ingredients.
Mushroom caviar recipe with tomatoes
There is a great way to diversify the usual dishes, such as roast potatoes, spaghetti, like this caviar:
You will need:
- Mushrooms, fresh different types, 2-3 kg;
- Onion, red 4pcs;
- Tomatoes, it is better to take dense ones, 1kg;
- Salt 1.5 tbsp, ground black pepper to taste;
- Garlic a couple of cloves;
- Vegetable oil 200ml.
Cooking such caviar is simple. We clean the mushrooms and cook together with onions for half an hour, then we wash them well, pour over the tomatoes with boiling water to make it easier to remove the peel. Tomatoes, mushrooms and onions are processed in a meat grinder and roasted in a pan. After 20 minutes, add salt, pepper and garlic, simmer for another 10 minutes. We can preserve the finished caviar in jars. There is another version of this twist.
Mushroom caviar recipe with tomato paste
If there are no fresh tomatoes, then we take tomato paste. To it we add pre-boiled mushrooms, chopped through a meat grinder, and fry for 30 minutes. Salt and pepper to taste and twist into prepared jars. You don't have to limit yourself to just tomatoes.
Mushroom caviar for the winter recipe with vegetables
Mushroom caviar in a recipe with vegetables becomes tastier and piquant.
First way:
- For this option, we take 1 kg, wash them well and cut them, the less the better;
- Tomatoes we take fresh, large 3-4 pieces, their mode is the same;
- 2 bell peppers, finely chopped
- Grate two large carrots;
- You will also need vegetable oil 200 ml;
- From spices, take 1.5 tablespoons of salt, 1 tablespoon of sugar, ground black pepper to taste.
Mix all the ingredients, add oils and spices. Such caviar can not be twisted, but placed in clean and steamed jars, and closed with a tight lid. You can decorate with herbs. It is convenient to serve such caviar in tartlets.
Second way:
Differs from the first in the presence of fresh mushrooms. Wash them, clean them and boil them in salt water for 30 minutes. All other ingredients are the same and in the same quantity.
Cooking method: stew tomatoes, peppers and carrots in vegetable oil for 5 minutes and add boiled mushrooms, fry for another 40 minutes. We fall asleep spices and insist 10 minutes. We sterilize the jars and roll them up.
Mushroom caviar recipe with garlic
To prepare such a twist, we take: fresh mushrooms 2 kg, clean and boil them in salt water for 45 minutes. We clean 10 cloves of garlic and squeeze them through a press or three on a fine grater. We wash the boiled mushrooms in cold water and pass through a meat grinder. Mix with garlic and black pepper to taste. All this is fried in vegetable oil for 10 minutes. According to the recipe for caviar from mushrooms with garlic, it can be added to dishes immediately or twisted into jars for the winter.
For lovers of spicy, such a recipe for caviar from mushrooms with garlic will become a true delicacy.
For connoisseurs of certain types of mushrooms, there is also a great option!
Mushroom caviar champignon recipe
Our favorite champignons will come in handy in many hot dishes and salads. The recipe for mushroom caviar from fresh mushrooms may surprise you with its variety.
This time we will take the following products:
- Mushrooms 1kg, wash and clean;
- 2 large carrots, grate coarsely;
- Onion 3pcs finely chopped;
- Bay leaf two pieces;
- Salt and ground pepper to taste;
- Table vinegar 1 tbsp.
Fry the mushrooms in a frying pan butter, after 20 minutes carrots and onions, cook for another 15 minutes. Before being ready, we throw spices and lavrushka. We shift the resulting mixture into a deep container and grind everything with a blender. Add a spoonful of vinegar and stir. Pour into sterile jars and seal. Such champignon caviar is perfect for sandwiches, and the recipe does not take much time.
Mushroom caviar from butter for the winter recipe
Another common mushroom is perfect for such a spin. The recipe for butter caviar will also require a minimum of products.
Ingredients:
- Mushrooms boiled 1kg;
- Onion 5pcs, if large, then 3 can be;
- Wine vinegar 1st.l;
- Salt, pepper to taste;
- Greenery.
Cooking:
Butter finely, fry with onion, also chopped. Simmer for 25 minutes, add spices and finely chopped greens. After 10 minutes, remove from the stove, pour in the vinegar, mix and let it brew for a couple of minutes. We roll only in processed cans. Let cool and our snack is ready.
Mushroom caviar from oyster mushrooms recipe for the winter
Wonderful, known for their nutritional and beneficial properties, oyster mushrooms will delight you with a new taste in simple recipe caviar from mushrooms for the winter.
We need : oyster mushrooms 500g, lemon 1pc, onion 2 heads, frying oil, salt and pepper one teaspoon each, herbs, garlic to taste.
Cooking process:
- We clean my mushrooms, finely chop and set them to fry over low heat.
- Chop the onion and send it there after 20 minutes.
- We cut the greens and garlic as convenient, mix with mushrooms and onions and simmer for about 5 more minutes.
- Squeeze the juice from the lemon directly into the pan and add salt and pepper, mix well.
We put the resulting caviar in the prepared jars and sterilize it with it for another half an hour, then twist it and let it cool.
Caviar from porcini mushrooms for the winter recipe
Mushroom caviar perfectly satisfies hunger due to its saturation, and lovers of this delicacy will appreciate the recipe for porcini mushrooms.
Compound:
- White mushrooms, fresh 1kg;
- Oil for frying 100ml;
- Red onion 200gr;
- Carrot medium 2pcs;
- Bulgarian pepper large 2pcs;
- Hot pepper one pod;
- A bunch of dill and parsley;
- Salt to taste;
- Vinegar.
Cooking:
Peeled mushrooms are boiled in salt water, periodically remove the foam. After 15 minutes, rinse, change the water and cook for 20 minutes. At this time, grind the carrots and peppers in a meat grinder. When the mushrooms are ready, wash them in cold water and finely chop. In a heated frying pan with oil, fry the mushrooms with chopped onions, after 5 minutes we send the cooked carrots there and Bell pepper. Simmer for another 15 minutes, then add finely chopped greens, salt and chopped hot peppers. Pour in the vinegar and keep on fire for another 3 minutes.
It is better to wrap the finished caviar in sterilized jars so that it can be stored longer.
Mushroom caviar from boletus for the winter recipe
Such large, fleshy boletus can be quite tender and savory in a recipe for mushroom caviar for the winter. They go well with different vegetables, but eggplant gives them a brighter taste.
For this recipe, we will take 500 gr of already boiled mushrooms, chop them finely and send them to the pan. Medium-sized eggplants 3-4 pieces, peeled, we only need the pulp. Grind and fry everything together, it should be noted that this vegetable absorbs a lot of oil, so pour it without sparing. Onion 3 pcs, cut and add it after 15 minutes. In general, you need to simmer for half an hour, over low heat, a couple of minutes before readiness, pour a mixture of red, white and black peppers, salt 2 tsp, and one tablespoon of vinegar 9%. We make seaming using sterilization.
You probably noticed in the store a mixture of pickled mushrooms consisting of different types. So let's make such a mixed caviar.
Mushroom caviar from boletus and boletus mushrooms recipe
What you need:
- Aspen mushrooms and boletus mushrooms 500 gr each, marinated;
- Pickled cucumbers 200g;
- Onions two large heads;
- Large carrots 2pcs;
- Salt and ground pepper to taste.
Cooking process:
We send clean mushrooms together with cucumbers to a blender. We rub the carrots on a fine grater, chop the onion and fry together in oil for 3-5 minutes. Add mushrooms along with cucumbers and simmer for another five minutes. Then we lay out the banks prepared for twisting and twist them. This recipe for delicious mushroom caviar for the winter will take you only 15 minutes!
Mushroom caviar from russula recipe
Autumn gifts such as mushrooms each have their own taste. And not always pleasant, although such a representative of this species is quite edible. Russula is considered just like that, but they can be tastier and we will tell you how to do it.
You will need: fresh mushrooms 500 grams, unrefined oil for frying, it is important to use this, it will give a special taste. 2 onions, 1 large carrot. Vinegar 6%, salt to taste and mixture provencal herbs one teaspoon without a slide. Greens at your discretion, dried garlic 1 tsp.
Cooking sequence:
- Mushrooms should be thoroughly washed and cleaned, cut into large pieces, poured with one liter of water, slightly salted and boiled until they sink to the bottom. Then rinse and grind in a blender.
- We rub the carrots on a coarse grater, finely chop the onion and fry in oil for 5 minutes.
- Add the chopped russula to the pan and simmer the same amount more.
- Then add the chopped herbs, salt, dried garlic and spices, give another 2-3 minutes and pour in the vinegar.
- Mix everything well, remove from heat and let it brew for a couple more minutes.
- We put the finished caviar in sterilized jars and twist the lid.
I am sure such a spin will surprise you with a new taste of russula.
Recipe for mushroom caviar from mushrooms for the winter
Beautiful, bright, small in size, with red hats - these mushrooms are a real decoration of the forest! Great luck is to find a clearing with such mushrooms. They are suitable for any dish and will decorate it, both with their taste and appearance. An excellent recipe for mushroom caviar from mushrooms is obtained.
The composition is pretty simple:
- 1 kg of these glorious mushrooms;
- Bow 3pcs;
- Vegetable oil;
- Salt and pepper depending on your taste.
Russula, of course, cook, having previously cleaned and washed them. After boiling, it will take 20 minutes. We wash them and grind them in a meat grinder. Peel and finely chop the onion, fry in a pan until golden brown. Add russula and simmer another 10 minutes. Add spices and mix. Such caviar can be immediately put on the table or rolled up in jars for a long time. This is a fairly simple way to prepare, but you can add whatever vegetables you like.
Recipe for caviar from mushrooms with carrots and onions
For example, to regular recipe you can add onions and carrots and notice how the taste of this caviar changes.
Then we will need not only 1 kg mushrooms, onions, oil, salt and pepper, but also 1 large carrot, 3 cloves of garlic and vinegar.
We clean the mushrooms, wash and cook also for 20 minutes. After boiling and washing
finely mode and together with chopped onions and grated carrots we send to stew over low heat for 15 minutes. Add spices, 3 squeezed garlic cloves and a tablespoon of vinegar 9%. We roll the resulting caviar into jars.
Caviar from volnushki recipe for the winter
We are used to picking boletus mushrooms under a birch in the forest, but under this Russian beauty, waves also grow. Pretty pretty mushrooms, with a red and pinkish hat and a velvet edge around the edges. If you meet such a mushroom, do not pass by, great recipe from the waves you get very tasty caviar.
The composition of such caviar includes:
- Mushrooms volnushki take about 1 kg;
- fresh tomatoes 1 kg;
- Salts 1st.l;
- Sunflower oil for frying;
- Onion 1 kg;
- Garlic 5 cloves;
- Vinegar 6%.
Cooking:
My volnushki, clean and boil in salted water for 20 minutes, then drain the water, wash the mushrooms and again boil in clean water for another 15 minutes, this is done because the mushrooms secrete bitter juice. After we wash and grind through a meat grinder. Pour boiling water over fresh tomatoes and remove the skin, as well as chop the mushrooms. We clean the onion and finely chop. We fry all these ingredients in oil with the addition of salt and squeezed garlic for 10 minutes. Add vinegar 6% and let it brew for a couple of minutes. To keep the caviar longer, we make a twist out of it in a jar.
Another well-known mushroom that is often found, but little used, is this.
Mushroom caviar from milk mushrooms the most delicious recipe
It is worth noting that this mushroom is quite unusual, both in appearance, taste, and cooking. The fact is that milk mushrooms must not only be washed or cleaned before cooking, but also left in salt water for 4-5 hours, otherwise even after cooking the mushroom will remain hard and bitter. At the same time, during cooking, you should change the water two or three times and then rinse with clean water the same amount.
Main products: boiled milk mushrooms 1kg, onion 4 pcs, sunflower oil 200 ml, a bunch of dill, salt to taste, wine vinegar 2 tbsp.
Finely chop the mushrooms and onions and simmer over low heat for 15 minutes, add finely chopped greens (it can be any, depending on your preference), salt and vinegar. We leave it on the fire for another 5 minutes and lay out the finished caviar in sterilized jars, twisting with a metal lid.
Our great-grandparents knew a lot more edible mushrooms than we do. Nowadays, attention is focused on more common and well-known species. And it's sad, because so many delicious things are forgotten. Let's remember such rare and delicious mushrooms in our time.
Mushroom caviar from pigs recipe for the winter
These mushrooms are not so rare, but many do not want to "bother" with them. Pigs are almost edible mushrooms, in order to cook them you need to soak for almost a day in cold salted water while changing it three times. Of course, many will not want to spend so much time on them, but if you decide, then you will get the most delicious recipe mushroom caviar.
- Pigs 1kg, soak in salt water for almost a day, then rinse thoroughly and cook for an hour.
- Grate one large carrot.
- Finely chop two onions.
- Rub the head of garlic on a fine grater.
- Boiled and washed mushrooms finely add carrots and onions to them and simmer everything in vegetable oil for 10 minutes.
- Add garlic, salt and pepper to your taste and fry for a couple more minutes.
- Distribute into jars and twist, for storage they should be sterilized.
Such a recipe for pig caviar for the winter is suitable for filling pies, pizza and pies.
Rowing caviar from rows recipe
Take 2 kg of these beautiful mushrooms, 1 kg of eggplant, 1 kg of bell pepper, 500 g of carrots, 0.5 kg of white onion, 0.5 l of vegetable oil, 350 ml of vinegar 9%, any herbs and spices to taste.
- First, let's take a row. We clean and wash them, and then boil them for about half an hour. Once ready, let cool and grind through a blender.
- The remaining vegetables are finely chopped and fried in vegetable oil, after 15 minutes of readiness, combine with mushrooms and simmer for another 10 minutes.
- Five minutes before removing from the stove, pour in the vinegar and pour the spices along with the herbs. Pour salt at your discretion, and for those who want spicy, I advise you to add black and red ground pepper and garlic, depending on tastes.
We add caviar to jars, sterilize, twist and set to be stored until winter.
Mushroom caviar from podtopolnikov recipe
From the name, we understand that such a mushroom grows next to poplars. It is considered conditionally edible, but we already know how to cook them.
Let's prepare the subfloors:
We take about a kilogram of mushrooms, rinse and leave in cold and salty water for 6 to 8 hours. After, once again I wash, clean and send to cook for 45 minutes. Let them cool and finely chop.
For a recipe for delicious mushroom caviar for the winter, I suggest taking the following ingredients:
- Red onion 500 g;
- Garlic 10 cloves;
- A mixture of peppers 1st.l;
- Salt to taste;
- Vinegar 9%, also to taste.
Onions finely mode and set to fry together with prepared mushrooms for about 10 minutes, add chopped garlic and spices. Let's simmer for a couple of minutes. We send the resulting mixture into a blender and grind to the consistency that you like best. Only after that pour in the vinegar and mix. You need to twist caviar only in sterile jars.
Caviar from butternut squash for the winter recipe
Many will ask: “What kind of mushroom is this?”. Don't be surprised by this name. It is a kind of boletus, only differs in gray and sometimes black hats.
For caviar, it is advised to take already marinated 1 kg obabki, or more. Carrots, onions, garlic, bay leaves, spices, take to your liking. Someone likes more onions, someone likes it spicier.
The preparation is simple. We take the washed pickled mushrooms. Carrots and onions finely mode, fry in oil for 5 to 10 minutes, cook together with butter and spices for a couple more minutes. Then we pass everything through a meat grinder with a fine mesh and roll it into jars.
Mushroom caviar from flywheels for the winter
Compound:
- Flywheels boiled 1kg;
- Onions, carrots 500g each;
- Salted tomatoes 5pcs;
- Butter;
- Pepper and salt;
- Dried garlic 2 tsp;
- Vinegar 6%.
Cooking method:
We rub the carrots, finely chop the onion and set it to stew for 10 minutes, add the boiled mushrooms, also finely chopped, cook for another 15 minutes. Salted tomatoes get rid of the skin, coarsely cut and sent to the pan. Then add the remaining ingredients, cover with a lid and let it brew for a couple of minutes. According to this recipe for mushroom caviar, you should do a twist in jars.
Mushroom caviar recipe for the winter
We wash one kilogram of pickled mushrooms and grind in a blender along with one large onion and a couple of garlic cloves. The resulting mixture is fried in oil for 5 minutes, with the addition of salt and pepper to your taste. You can immediately put it on the table or, according to the recipe for mushroom caviar from mushrooms for the winter, add a couple of tablespoons of low-percentage vinegar and boldly roll it into jars.
Mushroom caviar from boiled mushrooms honey mushroom turns out very tasty and fragrant. Be sure to prepare appetizing snack for the winter to enjoy it every day. This dish goes well 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.;
Cooking:
1. We clean the mushrooms from dirt and debris and wash them in running water. We take a container, pour it into it cold water, put the mushrooms here.
2. Add peppercorns, bay leaf, cook for 25 minutes. Be sure to add liquid. As soon as the mushrooms are at the bottom, then they are ready. Drain the brine from the container, transfer the mushrooms to a sieve and rinse. Let's start preparing vegetables. Peel the onion from the husk, chop into small cubes.
3. We clean the carrots and three on a coarse grater. Cut the garlic into small pieces. We heat the brazier or frying pan, pour in the oil, transfer the vegetables here. We make the fire smaller, simmer the mushrooms until fully cooked.
4. Grind mushrooms with vegetables using an electric meat grinder or blender. Transfer the mixture to the skillet. We add spices. Season with vinegar.
5. Fry the caviar for half an hour under the lid. Throw garlic in the delicacy before the end of cooking. As soon as the liquid evaporates, turn off the fire.
6. We lay out the caviar mixture in sterilized jars, close the lids. We send filled containers to be sterilized (liter for an hour, and half-liter for half an hour). We carry out sterilization in an oven or a pan with liquid. We twist the banks, put them upside down, let them cool.
Mushroom caviar of their boiled mushrooms for the winter
We offer another most delicious recipe for extraordinary caviar. Believe me, your household will appreciate this appetizer!
Ingredients:
mushrooms - 1 kg;
onions - 200 g;
lemon juice - ¼ citrus;
vegetable or olive oil - 3 tablespoons;
ground black pepper, salt - to your taste.
Cooking:
1. We take mushrooms, clean them from dirt and rinse thoroughly.
2. Prepared mushrooms are sent to cook for 1 hour.
3. We shift the mushrooms into a colander so that the glass has excess liquid.
4. Remove the husk from the onion, chop the vegetable finely, send it to fry. We take out a meat grinder, chop the mushrooms with onions.
5. Salt the resulting mass, throw the pepper, put it in a bowl, leave to stew for 10 minutes.
6. After cooking, pour over lemon juice.
7. We lay out the caviar in clean jars, send them to be sterilized, roll them up with lids.
8. Cool and put in the refrigerator or basement for storage.
How to make mushroom caviar for the winter: a simple recipe
In order to cook this very satisfying and delicious snack You will need inexpensive and simple products. You can serve such a treat not only to the everyday, but also to the festive table.
Ingredients:
mushrooms - 3 kg;
vegetable oil - 200 ml;
onions - 5 pcs.;
salt - to your taste.
Cooking:
1. We clean the mushrooms, transfer them to an enameled container, in which we boil salt water in advance.
2. Boil for 20 minutes, send to a colander and rinse, wait until all the liquid has drained.
3. We take a meat grinder, put on a fine mesh, grind the product (pre-boiled).
4. Remove the husk from the onion, cut into two parts and also grind.
5. Mix the vegetable with mushrooms, salt, heat the pan with oil, spread the mixture. Saute until the liquid has evaporated, stirring all the time. Cook for half an hour, on low heat.
6. We distribute the snack in jars, which we sterilize in advance, close the lids (plastic).
7. Set aside the filled containers aside, the workpiece should cool. We rearrange the jars of caviar in the refrigerator.
Almost every housewife has her own tricks that she uses when making preparations for the winter in order to save everything. beneficial features and surprise with taste. It seems to people that mushroom caviar can only be prepared during the picking season. This is not true. Using the recipes in the article, you will learn how even in winter you can put this fresh snack on the table.
How to cook for the winter
These include:
Lemon juice (halves are enough for 1.5 kg);
table vinegar with a concentration of 9% (2 tablespoons per 2 kg);
some spices also have antimicrobial properties (for example, bay leaf, pepper, turmeric).
Banks 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 on 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 caviar from boiled mushrooms
Using a minimum set of products, we will prepare a delicious snack.
We will need:
1.5kg main component;
250 g of onions;
4 tbsp. l. vegetable oil;
7-8 cloves of garlic;
salt and spices.
fresh mushrooms clean, cut off all damaged areas and wash several times.
Never cook from mushrooms, the quality of which there is the slightest doubt.
We move them to a large saucepan and put on fire. As soon as the water boils, immediately drain and put on the stove with fresh liquid. Be sure to cook for at least an hour, after which we recline in portions in a colander and cool naturally.
At this time, you can do the onion, which we cut in 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.
We heat up a thick-walled pan or cauldron. Pour in the 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
A savory snack that the whole family will love. Its colorful appearance captivates the eye.
Prepare:
300 g of onion;
6 cloves of garlic;
300 carrots;
1 st. l. salt;
1 kg of mushrooms;
½ cup vegetable oil;
2 bay leaves;
pepper mixture.
Always remove the garbage brought by the mushrooms first. It is better to rinse under running water, clean, if necessary, remove damaged areas.
We put it to boil in a saucepan with water, after boiling we change the liquid, add some salt and add lavrushka.
After about 25 minutes, the mushrooms should sink to the bottom, put them in a colander, let them cool slightly.
We clean the carrots and onions, cut. Fry in a hot pan with oil. Together with the main component we twist in a meat grinder.
We send it to stew for another half an hour, but already with slow heating.
From frozen
In terms of their qualities, caviar from frozen and boiled mushrooms is no different. It is enough to get them in advance and let them lie down at room temperature.
Let's change the ingredients a bit:
1.5 kg of champignons;
5 tomato;
salt;
greenery;
300 ml of vegetable oil;
700 g red onion;
allspice.
We clean the bulbs and chop. We fall asleep in a pan with oil for passivation. As soon as you smell the aroma, add the grated tomatoes and reduce the flame.
To remove the skin, it is enough to scald the tomatoes with boiling water.
Rinse the thawed mushrooms, remove the blackened areas and cut into slices. We send to the onion frying, add the necessary seasoning and salt. We will languish until fully prepared.
Soy sauce added instead of salt will help to saturate the taste.
At the end, pour chopped greens, transfer to a blender bowl, chop. After cooling a little, we decorate in a beautiful bowl.
From dried mushrooms
The main difference will be in the training of "forest dwellers".
Would need:
1 kg of dried chanterelles;
2 tsp dry mustard;
4 bulbs;
garlic to taste;
salt;
black pepper;
a glass of vegetable oil;
2 tsp Sahara;
Bay leaf.
In the beginning, for their caviar dried mushrooms, you need to soak the chanterelles. Fill them with water room temperature and leave overnight to swell. In the morning, drain the liquid, rinse, fill with fresh water, add some salt and add lavrushka. We put on fire. Cook for 30 minutes, constantly removing the foam with a slotted spoon. We throw it away in a colander.
In a cauldron with oil, pass the onion, add the chanterelles, and overcook until a light blush. Then grind with a blender. Dilute spices with a small amount of boiled water and pour into the mass. Mix thoroughly.
Mushroom preparation from dried mushrooms
We will cook from 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 art. l. vinegar.
Mushroom caviar from dried mushrooms is prepared according to the principle of the previous recipe. That is, we soak the hats overnight, change the water and cook for about half an hour. First fry the onion with carrots until soft, then add porcini mushrooms.
When a light golden crust appears on the hats, we twist everything in a meat grinder, season, add salt and pour in the vinegar (add it slowly, constantly trying not to overdo it). If you are going to store for a long time, transferring to clean jars, pasteurize for 30 minutes.
Caviar from salted mushrooms
This is perhaps the easiest way to prepare. That's all, because the first stage of this dish has already been completed. We do not need to boil and fry the mushrooms, they can already be served on the table. But let's add more ingredients.
The most important will be onions. Its quantity depends on the weight of the finished product. You can also add carrots if you like. All vegetables are sauteed in vegetable or olive oil.
It will take no more than half an hour to cook caviar from salted mushrooms. We take out the canned product from the jar, put it in a colander and rinse thoroughly, removing excess salt. Let the water drain and dry a little.
Then just chop together with vegetables in any way:
very, very finely chop;
use a meat grinder;
crumble blender.
Add your favorite spices to taste and mix well.
