Home Product Ratings Preparations from mushrooms for the winter caviar. Mushroom caviar according to recipes for cooking from porcini mushrooms. Mushroom caviar "Assorted"

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Preparations from mushrooms for the winter caviar. Mushroom caviar according to recipes for cooking from porcini mushrooms. Mushroom caviar "Assorted"

You can use not only those mushrooms that are indicated in the recipes, but also others according to your taste. The cooking time must be adjusted depending on the type.

Sort the mushrooms, throw out the worms. Rinse well under running water and clean.

To prepare a dish for the winter, use jars and lids. Keep caviar in a cool and dark place.

Shusha/Depositphotos.com

Ingredients

1 800 g fresh boletus;
400 g of onion;
200 ml of vegetable oil;
1 pinch of sugar;
1 tablespoon of salt;
1 teaspoon ground black pepper;
1 teaspoon vinegar essence 70%.

Cooking

Boil the boletus for 20-25 minutes. Drain in a colander, cool and pass through a meat grinder.

Finely chop the onion. For 5-7 minutes, fry over low heat in oil with the addition of sugar. Throw to fry and continue to cook for another 55-60 minutes. A few minutes before readiness, salt, pepper, pour vinegar essence. Arrange in jars and close with lids.

lentils.org

Ingredients

400 g fresh mushrooms;
4-5 tablespoons of vegetable oil;
1 onion;
5-7 stalks of green onions;
salt and pepper - to taste;
1 tablespoon of vinegar 9%.

Cooking

Boil the mushrooms until cooked through in about 40-50 minutes. Drain in a colander, and then put in a pan with 2 tablespoons of heated vegetable oil. Saute over medium heat for 15-20 minutes or longer, until the moisture released by the mushrooms has evaporated. Transfer them to a plate with a slotted spoon, cool and pass through a meat grinder.

Chop both types of onions. Fry the onion for 5-7 minutes with salt and pepper in the same oil as the mushrooms. Sprinkle and cook for 1 more minute, and then the same amount with vinegar. Return mushrooms to skillet and stir.

Put the caviar in a jar. Top with the remaining heated vegetable oil so that the mixture is completely covered.

tycoon/depositphotos.com

Ingredients

1 kg of chanterelles;
120 ml of vegetable oil;
1 onion;
1 carrot;
salt and pepper - to taste;
1 teaspoon vinegar 9%.

Cooking

Grind the chanterelles with a knife, blender or meat grinder. Put in a pan, pour half the oil. Cover and simmer over low heat for 50-60 minutes. Stir constantly.

Onion cut into small cubes, grate on a fine grater. Fry in the remaining oil over medium heat for 6-8 minutes.

Add stir fry to cooked mushrooms. Mix, salt and pepper. Simmer over low heat for another 15-20 minutes. A few minutes before cooking, pour in the vinegar.

Arrange in jars and roll up the lids.

happykitchen.rocks

Ingredients

800 g of champignons;
1 small bunch of parsley;
100 ml of vegetable oil;
1 onion;
1 tablespoon lemon juice;
salt and pepper - to taste.

Cooking

Boil the mushrooms until tender for 10-15 minutes. Grind with a knife, blender or meat grinder.

Finely chop the parsley.

Heat the oil in a frying pan over medium heat. Chop the onion and fry for 5-7 minutes. Add parsley, lemon juice, salt and pepper. Mix, transfer to a jar and roll up the lid.

smittenkitchen.com

Ingredients

500 g honey mushrooms;
2 onions;
1 tomato;
1-2 cloves of garlic;
salt and pepper - to taste;
1 pinch of sugar;
1 teaspoon vinegar 9%.

Cooking

Boil the mushrooms for 40-50 minutes and drain in a colander.

Cut the onion and tomato into large cubes, chop the garlic or pass through a press.

Heat the oil in a frying pan over medium heat. Brown the garlic for 20–30 seconds, add the onion, after 1 minute -. Fry everything together for a couple of minutes. Throw in the mushrooms and cook for another 7-10 minutes.

Pass the roast through the meat grinder and return to the pan. Cook over low heat and stir constantly. After 30 minutes, add salt, pepper, sugar and vinegar. Leave on the stove for another 5 minutes, then transfer to a jar and close the lid.

bitchinfrommelanieskitchen.com

Ingredients

750 g of boletus;
1 onion;
3-4 tablespoons of vegetable oil;
1 carrot;
5 cloves of garlic;
3 tablespoons of dry white wine;
2 tablespoons of tomato paste.

Cooking

Boil the mushrooms until cooked through in about 20-25 minutes. Cool down.

Cut the onion into medium pieces and brown in vegetable oil for 5-6 minutes.

Pass the boletus, carrots, and fried onions through a meat grinder.

Pour the mixture into the skillet. Pour in wine, add tomato paste. Cover and simmer over low heat for 50-60 minutes, stirring occasionally.

Store the finished dish in the refrigerator, it will remain fresh for several days.

Shusha/Depositphotos.com

Ingredients

400 g honey mushrooms;
50 g walnuts;
2 onions;
2 carrots;
4 tablespoons of vegetable oil;
2-3 tablespoons of soy sauce.

Cooking

Boil the mushrooms until tender, about 40-50 minutes. Drain in a colander and chill.

Grind the nuts with a blender. Cut the onion and carrot into large pieces.

Heat the oil in a frying pan over medium heat. Cook vegetables for 25-30 minutes, stirring occasionally. Transfer with a slotted spoon to a plate.

Grind mushrooms with onions and carrots with a meat grinder or blender. Pour the mixture into the pan where the vegetables were cooked. Fry over medium heat. After 15 minutes, add soy sauce, stir.

This dish will keep in the refrigerator for several days.

DgoniDK/Depositphotos.com

Ingredients

800 g of white mushrooms;
2-3 zucchini;
1 carrot;
3 onions;
1 bell pepper;
4 tomatoes;
3 cloves of garlic;
6-7 tablespoons of vegetable oil;
salt and pepper - to taste.

Cooking

Mushrooms, zucchini, carrots, onions and bell peppers cut into small pieces. Pour boiling water over the tomatoes for half a minute, remove the skin and chop them too. Pass the garlic through a press.

Heat half the oil in a skillet over medium heat. Fry carrots for 5-6 minutes, add zucchini with bell pepper, and after 8 minutes - tomatoes. After 8 minutes, salt, pepper, sprinkle with garlic.

In a separate pan, brown the onion in the remaining oil for 5-6 minutes. Throw in the mushrooms and saute until cooked through, about 20 minutes. Add vegetable stir-fry, stir and cook for another 10-15 minutes.

Pass salted white or black milk mushrooms with onions through a meat grinder. Salt, pepper and add chopped greens.

This dish can be stored in the refrigerator for several days.

notaleaf.com

Ingredients

100 g dried forest mushrooms(boletus, boletus, white and others);
2 onions;
1 carrot;
2 cloves of garlic;
3-4 tablespoons of vegetable oil;
salt and pepper - to taste.

Cooking

Pour the mushrooms with cold water and leave for 1-2 hours. Then rinse under running water. Boil until tender, about 30-40 minutes. Drain in a colander and dry.

Cut the onion and carrot into small pieces. Pass the garlic through a press.

Heat the oil in a frying pan over medium heat. Brown the onions for 4-5 minutes, add the carrots and cook for another 10-15 minutes, stirring constantly. Pour mushrooms with garlic. Salt and pepper. Fry for another 5-7 minutes.

Grind mushrooms with vegetables or pass through a meat grinder.

This dish will keep in the refrigerator for several days.

This recipe for mushroom caviar for the winter is a real find for those who do not like to fiddle with sterilization for a long time. It is enough to boil the mushrooms, pass through a meat grinder, add the fried vegetables to them and simmer for a long time, then simply decompose the workpiece into sterile jars.

Any mushroom is suitable for cooking. You can take a kilogram of always available champignons or roll up forest mushrooms collected with your own hands, and absolutely all edible mushrooms will do, different varieties and types. Therefore, if you have collected a decent mushroom crop, feel free to cook caviar from them - in winter you can eat it with spoons, add it to pies, pizza, etc. Mushroom caviar without sterilization is perfectly stored in a cellar or refrigerator, does not explode, is very tasty and is quickly eaten !

Mine own recipe mushroom caviar for the winter through a meat grinder simply must be in the notebook of every housewife! Convenient, fast, affordable and very tasty!

Ingredients

mushrooms 1 kg
onion 2 pcs.
carrot 1 pc.
vegetable oil 200 ml
bay leaf 1 pc.
ground black pepper 1/3 tsp.
ground red pepper 1/3 tsp.
non-iodized salt 0.5 tsp.
9% vinegar 0.5 tbsp. l.

How to cook mushroom caviar for the winter

Mushrooms thoroughly washed under running water cold water, we clean the dirt and slightly trim the legs. If you are using Forest mushrooms, the upper skin must be removed, for champignons this procedure is superfluous.
Coarsely cut the mushrooms into 2-4 parts.
Pour mushrooms into salted boiling water and boil for 10 minutes (2 liters of water will require 0.5 tablespoons of non-iodized salt). After that, we recline them in a colander so that all the liquid is glassed.
Let the mushrooms cool slightly, and then pass through a meat grinder.
We clean the onion (150 g) from the husk and cut them into small cubes. Peeled carrots (150 g) grind on a coarse grater. We heat 1 cup of refined vegetable oil in a saucepan and sauté the onion along with the carrots on it.
Pour the mushrooms, ground in a meat grinder, to the vegetables fried until soft. Add salt, bay leaf, black and red ground pepper.
Stir and simmer, stirring occasionally, for 2 hours on minimum heat, covering the pan with a lid. During cooking, we adjust the amount of salt (non-iodized!) to your liking - on average, it takes about 0.5 tsp. At the end, add vinegar and be sure to let it boil, after which we remove the saucepan from the heat.
We lay out the caviar in hot sterilized jars and roll up the lids. You can use both turnkey tin lids and twist lids. Most importantly, all utensils are sterile.
We turn the jars upside down and leave in this form until completely cooled, covering the top with a blanket. After a day, we send the seaming for storage in the cellar or in another dark and obligatory cool place.

Shelf life - 1 year. Due to long-term cooking, as well as the use of a large amount of vegetable oil and vinegar, mushroom caviar without sterilization is perfectly stored all year, until the next conservation season.

From boiled mushrooms, you can get the most appetizing and most delicious mushroom caviar for the winter. Proposed step by step recipe with the photo provides for the addition of carrots, which gives the appetizer a special touch of taste and makes it more colorful.

Ingredients:

1 kg of mushrooms;
300 g carrots;
300 g of onion;
150 ml of vegetable oil;
2 tsp vinegar 9%;
salt and pepper to taste;
2 bay leaves.

Cooking:

1. Any mushrooms are suitable for the recipe, but very delicious caviar it turns out, of course, from forest: mushrooms, oil, white, chanterelles. We sort the mushrooms and clean them with a sharp knife from black plaque. It is not worth rinsing the mushrooms, as they absorb a lot of water, and the caviar can turn out to be watery. Put the mushrooms in a saucepan, pour in water, put a little salt and send it to the fire. We cook for half an hour. Drain the mushrooms in a colander and drain off the excess water.

2. We twist the peeled carrots in a meat grinder with a fine nozzle.

3. Twist the mushrooms through larger cells.

4. Chop the onion into small cubes.

5. In a pan, heat the oil and overcook the onion until golden, and then fry together with the carrots for another 10 minutes.

6. Add mushrooms, salt, mix and simmer for 50 minutes. Pepper, flavor with vinegar and put bay leaves. We simmer under the lid for another 10 minutes, and then we throw out the bay leaves, as they will add extra bitterness to the appetizer.

7. Lay hot mushroom caviar in sterile jars, roll up, insulate and after cooling store in a cool dark place.

Advice!
Sometimes in forest mushrooms you can find small worms. In order not to throw away the mushrooms, put them in a bowl with a handful of salt and pour water over it. In half an hour, all the "unwanted guests" will come out.

Mushroom caviar for the winter with tomatoes

The most delicious mushroom caviar for the winter can be preserved with tomatoes. The recipe is just as simple, the appetizer is prepared from boiled mushrooms. The result is not only appetizing snack, but an excellent dressing for pasta and cereals.

Ingredients:

2 kg of mushrooms;
1 large tomato;
2 onions;
1 carrot;
0.5 cups of vegetable oil;
salt and pepper to taste.

Cooking:

1. We sort the mushrooms, clean them, if necessary, keep them in a saline solution and boil for 30 minutes. After boiled mushrooms twist in a conventional meat grinder.

2. We chop the onion with rings, chop the carrots on a grater.

3. First, fry the onion in oil, and then add the carrots, fry the vegetables for about 7-10 minutes.

4. After that, we twist the tomatoes and overcooked vegetables through a meat grinder, then combine with mushrooms, adding salt, pepper and vegetable oil.

5. Put the caviar in the pan and simmer for about 45-50 minutes.

6. We fill the jars with the finished snack, roll them up and cool them, wrapping them in a warm blanket.

On a note!
If the mushroom season has come, and the harvest of tomatoes has already ended, but there are green tomatoes, then such unripe vegetables can also be used for caviar. We also twist green tomatoes in a meat grinder, mix with the rest of the ingredients of the snack and simmer until tender.

Mushroom caviar from boiled mushrooms for the winter with garlic

Today there is different recipes mushroom caviar for the winter from fresh and boiled mushrooms. And it is quite difficult to name which of them is the most delicious. So, there is an interesting option with the addition of garlic - the appetizer turns out to be amazing and fragrant.

Ingredients:

2 kg of mushrooms;
4-5 garlic cloves;
onion to taste;
1/3 tsp vinegar essence 70%;
salt to taste;
bay leaf (optional)
olive oil for frying.

Cooking:

1. We clean the mushrooms and boil for 15 to 30 minutes, the exact time will depend on which mushrooms are used. If it is mushrooms, then 10 minutes will be enough.

2. We wash the boiled mushrooms, squeeze and twist in a meat grinder.

3. Cut the onion and garlic into cubes, chop them with a meat grinder and mix the resulting spicy gruel with the mushroom mass.

4. Send to the pan, salt, pepper and simmer until the liquid has completely evaporated. You can add a bay leaf for flavor if you like.

5. Pour vinegar essence into the finished caviar, mix and place in jars processed with steam, cover with lids.

6. Put the jars in a saucepan, pour in warm water and sterilize for 30 minutes for 0.5 liter cans and within an hour - for liter.

7. After sterilization, we twist the jars with lids, leave them under the blanket until they cool.

On a note!
Caviar can be made not only from boiled, but also from dried mushrooms. It turns out not only a tasty and fragrant snack, but also an excellent filling for pies and kulebyak.

Mushroom caviar recipe for the winter with tomato paste

Mushroom caviar from boiled mushrooms can be prepared for the winter with tomatoes or tomato paste. The appetizer turns out to be one of the most delicious, so we offer such a recipe for treats from mushrooms.

Ingredients:

2 kg of mushrooms;
800 g of onion;
400 ml of vegetable oil;
250 ml of tomato paste;
1 st. l. salt;
pepper to taste.

Cooking:

1. Boil the mushrooms for half an hour, pour them into a colander so that all the liquid is glassed from them and twist in a meat grinder with a large grill.

2. Cut the peeled onions into cubes and fry in oil until soft.

3. Put twisted mushrooms, fried onions directly with oil into a deep stewpan, put tomato paste, salt and pepper.

4. Stew caviar for 1.5 hours, it should boil well. We roll up the finished snack.

On a note!
For some reason, many housewives do not use mushrooms such as oyster mushrooms for caviar. And it’s completely in vain, because they are rich in calcium, potassium, iron. They have a lot of protein, even such a rare vitamin as D2 is included in the composition.

A simple recipe for mushroom caviar for the winter

Among all the proposed options for preparing delicious mushroom caviar, it is worth highlighting the simplest appetizer recipe. Without vinegar and other additives, only boiled mushrooms and salt.

Ingredients:

Mushrooms;
salt.

Cooking:

1. Pour mushrooms into a large container or bucket, mushrooms are used in this recipe. Fill with water, put a plate on top and press down with a load so that all the mushrooms are completely in the water. After half an hour, rinse the mushrooms, leave small specimens whole, cut large ones into 2-3 parts.

2. Now we put a pot of water on the fire, after boiling we put salt, about 0.5 tbsp each. l. for 1 liter of water.

3. We lay the mushrooms and cook for 50 minutes, then drain the water, and rinse the mushrooms and leave them to drain all the liquid. We twist the mushrooms, pack them in bags and freeze.

On a note!
If you do not know how to use frozen caviar in winter, then it is very simple. We spread it on the pan and after the moisture has evaporated, pour in the oil, put the garlic and other spices, simmer for 2-3 minutes and serve a delicious snack to the table or use as a filling for cooking other dishes.

Mushroom caviar from oil

Butter mushrooms are one of the most popular mushrooms that housewives use for canning for the winter. They are pickled or the most delicious mushroom caviar is prepared from boiled mushrooms. There are a lot of recipes, you can cook simply with onions, garlic, as well as other vegetables and spices.

Ingredients:

1 kg butter;
150 ml of vegetable oil;
1 large onion;
salt to taste.

Cooking:

1. We clean the butterflies from debris, dirt and rinse well.

2. Put it in a saucepan, add a little salt, pour in water and put on fire. To prevent the formation of mucus during the cooking process, the water must be changed to fresh at least once.

3. Chop the onion into cubes and fry in oil until golden.

4. Throw the butternuts into a colander and give them time to cool. Grind in a meat grinder, in a blender or just finely cut with a knife. Pour the chopped mushrooms to the overcooked onion and simmer until the liquid evaporates.

6. We lay out the finished caviar in jars, close tightly and cool in a warm place.

On a note!
Butterfish can simply be frozen, and in winter you can cook fresh caviar from them. You can also put spicy fresh herbs in an appetizer, but only 5 minutes before the end of the stew, so they will better retain their flavor in a jar.

Caviar from white mushrooms

Mushroom caviar is prepared for the winter from the most different types boiled mushrooms, but many housewives note that the most tasty snack only comes from whites. Therefore, such a recipe with a photo should be taken into account in order to personally verify this.

Ingredients:

1 kg of white mushrooms;
3 onions;
3 cloves of garlic;
salt and pepper to taste;
vegetable oil for frying.

Cooking:

1. We sort out the porcini mushrooms from the garbage, wipe the hats, cut them into arbitrary sticks and fall asleep in a bowl of water. We do not keep mushrooms in water for a long time so that they do not have time to absorb excess moisture.

2. Now put the mushrooms in a pan without oil. We will not boil them, because in the process of roasting they will give a lot of juice, in which they will quickly cook.

3. Chop the onion and garlic randomly and sauté in a frying pan with hot oil until golden.

4. Now put the mushrooms and overcooked vegetables into the blender, salt and pepper to taste, grind.

Caviar can already be decorated with greens and served at the table, but if you need preparation for the winter, then we additionally stew the appetizer and roll it up in sterile jars.

The recipe for mushroom caviar from boiled mushrooms is not only the most delicious snack for the winter, but also the ability to quickly bake a pie or pizza, stuff zucchini or eggplant. If you are not strong in forest mushrooms, then for caviar it is better to take those that grow in a greenhouse - oyster mushrooms, some types of mushrooms or champignons. Of course, the taste and aroma of caviar will not be as rich, but you don’t have to worry about your health. At the same time, greenhouse mushrooms do not require preliminary heat treatment, that is, they do not need to be cooked.

Mushroom dishes are an adornment of Russian cuisine, but it is no secret that the onset of progress and urbanization is gradually reducing the number of mushroom dishes in our diet. Unlimited opportunities to collect the purest and most edible mushrooms, cook from them all year round many dishes that were almost the main diet of the ancestors are gradually becoming a thing of the past.

Even having bought mushrooms, many housewives know how to cook only 3-5 recipes for dishes that include mushrooms. Only real mushroom pickers know almost everything about mushrooms: what mushrooms and at what time should be picked, how much boletus, milk mushrooms, russula should be cooked, which mushrooms are ideal for pickling, pickling, drying, stewing, what products do they combine ideally? We will try, at least a little, to correct this situation.

Mushroom caviar from boiled mushrooms - basic technological principles

Being engaged in canning products, first of all, pay special attention to the issue of safety of prepared products - this requirement is doubled for canned mushroom dishes. Let us briefly formulate the basic rules of mushroom canning:

The main principle of conservation, which ensures long-term storage of products, is the sterility of containers, careful sorting of ingredients with the removal of dirt, traces of spoilage of vegetables. Pasteurization increases the shelf life, due to which harmful microorganisms are destroyed. The duration of pasteurization depends on the volume of cans, the heating temperature, the degree of preliminary heat treatment of products.

Mushrooms have a dense texture and retain their shape even during prolonged cooking, but the degree of boiling of other components that make up the dish should also be taken into account: the consistency of the caviar components in ready dish should be the same.

When stewing, vegetables and mushrooms, which consist mainly of water, retain at least 50% moisture. For preparations, use purified water.

The tightness of the closure protects the blanks from air access, which, together with the products, contributes to the development of pathogenic microorganisms. Therefore, it is necessary to carefully check the quality of the capping of cans.

If the preparation of products occurs without pasteurization, then it is necessary to increase the content of natural preservatives in the preparations: salt, acetic acid, sugar. But such a technique is sometimes not very suitable, because it significantly changes the taste of the workpiece, not for the better.

When you use an unfamiliar recipe for the first time - do not take risks, it is better to pasteurize the workpiece to avoid unnecessary trouble, even if the authors of the recipes emphasize that everything is checked.

Some natural spices, in addition to taste and aroma, also have an antimicrobial effect: hot peppers, turmeric, bay leaf, juniper and other natural spices. Since various artificial stabilizers are not used in home canning, as in production, it is necessary to take into account the properties of spices in the process of home preparations.

It is better to add fresh spicy herbs during canning 5-10 minutes before the end of cooking or stewing, in order to better preserve their flavor in the jar.

If you are not well versed in the types of mushrooms, then just buy those that are grown in greenhouses: champignons, oyster mushrooms, some types of mushrooms. Of course, the taste and smell of caviar from such mushrooms will be less saturated, but you don’t have to worry about health safety - these mushrooms can be safely used for any dishes without pre-boiling.

Mushroom caviar in a jar or in the freezer is an opportunity to quickly cook pies or pizza, soup, cabbage rolls, stuffed eggplant, zucchini or tomatoes, add it to meat hodgepodges or use for cooking cereals, beans.

Mushroom caviar from boiled mushrooms - a universal recipe

Ingredients:

Boiled mushrooms: 3.5-4 kg
Onion: 300 g
Carrots: 300 g Salt: 1.5 tbsp. l.
Ground pepper (red or black): 10 g
Vegetable oil: for sauteing
Vinegar 9%: 10 g

P preparation:

Selected and washed, forest mushrooms should be boiled until fully cooked. Usually, cooking edible mushrooms is about 40 minutes. It is necessary to change the water once during cooking.
Put boiled mushrooms in a convenient bowl. Let them cool down a bit.
Turn the mushrooms into puree. This is easy to do with 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, grate the carrot root on a coarse grater. Fry them in oil. This should take about 15 minutes.
Mushroom puree send to fry. Add salt and pepper immediately.
Boil for about 30 minutes. Then pour in the vinegar, but do it at the end, literally a couple of minutes before the end of the process. Prepare to the end.
Sterilize the jars, boil the lids for a couple of minutes.
Fill a sterile container with caviar. Screw on the covers.

For canning, use coarse non-iodized kitchen salt.

Often, in some recipes, the amount of salt, sugar and vinegar is indicated in grams, while in others the measures are recorded in tablespoons. This creates confusion that wastes valuable time in the canning process. Make a sign for yourself and attach it in the kitchen in a conspicuous place so that you never forget how many grams and what is contained in a tablespoon or teaspoon, so as not to be distracted from work by looking for clues on the Internet.

Canning jars can be prepared ahead of time so you don't waste time on the day you're preparing food for canning. Clean them with regular baking soda, rinse under a strong stream of water and dry in a preheated oven. Then sterilize the lids, also dry them in the oven and cover the jars. The container can not be removed from the oven until it is needed, and if you need to empty the oven, then transfer the jars to the table and be sure to cover them with a towel to maintain sterility.

When preparing jars and lids for canning, always add a couple of spare jars to the required quantity: it may happen that marriage is suddenly found in the dishes or lids, or the calculation of the required amount of containers is not entirely accurate, and the product is already ready for packaging and it must be laid out in hot. Rid yourself of unnecessary fuss in the kitchen during the hot season of blanks.

Mushrooms are renowned for their nutritional and useful properties, so snacks based on them are served in every family. Many housewives prefer to harvest spins for the future through preservation. As a result of simple manipulations, households can enjoy gourmet dish in any season. There are many recipes for mushroom caviar, we will consider them in order.

Features of cooking caviar from mushrooms

To prepare the dish, you can use any variety of edible mushrooms. However, this aspect does not exclude the need for pre-treatment and purification of raw materials. Without fail, sort through the mushrooms, exclude spoiled, dried and wormy ones.
Experienced chefs recommend soaking those mushrooms that raise doubts about freshness and edibility. To do this, prepare a solution of 3 gr. citric acid(can be replaced with 30 ml of lemon juice), 10 gr. salt and 1.2 liters. warm drinking water.
The following types of mushrooms are considered the best options for preparing caviar: boletus, boletus, honey mushrooms, boletus, chanterelles, champignons. You can cook a dish not only from hats, but also from legs.
Before the direct preparation of caviar, it is necessary to boil the mushrooms in salted water. Duration heat treatment is 35-45 minutes. Next, the raw material is fried in vegetable, butter or olive oil.
Mushroom caviar assumes a homogeneous consistency, for this reason, all ingredients are crushed immediately before spinning. you can use food processor, blender, meat grinder.
If you plan to twist 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 on the neck of the container.
Caviar, sealed with nylon caps, is stored exclusively in a refrigerator, cellar or cellar. At the same time, a dish packaged in jars with metal sealed lids can be kept at room temperature.

Caviar from mushrooms with tomatoes

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

Rinse mushrooms under the tap, move them to a colander or sieve, leave to drain. If necessary, clean the mushrooms, boil in salted water for half an hour, cool.
Wash the tomatoes, make a cross-shaped incision on them, scald each fruit with boiling water. Now move the vegetable into ice water, wait for the skin to peel off. Cut into cubes, remove the stalks.
Chop the onion, mix with tomatoes, chop in a blender / meat grinder. Send the contents to the mushrooms, add oil, granulated sugar, salt, tomato paste. Put the cauldron on the stove, cover with a lid, simmer for 1 hour.
Stir the contents constantly so that the caviar does not start to taste bitter due to burning. Sterilize a glass container, place peas on the bottom. Pack hot caviar in containers, cork.
Turn the jars upside down, wrap in a warm towel / blanket. Leave the eggs for a day at room temperature, then move 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

Throw the mushrooms on a sieve, rinse under the tap, leave until the liquid drains. Clean the raw material, chop into slices. Send the mushrooms in salted water, cook for 45 minutes. Remove the foam periodically, cool after cooking.
Pour oil into a frying pan, heat it, fry the chopped onion until golden brown. Mix fried vegetables with boiled mushrooms, add the chopped parsley, lemon juice and the remaining oil from the pan.
Salt and pepper the caviar, mix until smooth (as far as possible). Sterilize the containers, dry them, pack the contents. Seal, leave in the kitchen to cool, then refrigerate.

Mushroom caviar with garlic

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

Sort the mushrooms, excluding spoiled specimens. Wash them, dry them, chop them into slices along the fibers. Optionally, you can separate the legs from the hats, then roll them into different banks.
Pass the garlic through a press crusher, mix with mayonnaise and salt. Melt in a frying pan butter, fry the mushrooms until they reduce in volume.
As soon as this happens, add garlic-mayonnaise sauce and mix. Simmer the composition at 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 through a blender. Pack in dry, pre-sterilized containers, cork.
Prepare a deep saucepan, cover the bottom with a towel, put the jars inside. Fill them up to the shoulders hot water, cook for 35-50 minutes, constantly adding liquid.
After the expiration date, roll up the container with lids, turn the neck down, let cool. Move to cold long-term storage, start using 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.
acetic solution (concentration 9%) - 30 ml.
salt - 35 gr.

Carry out preliminary preparation of 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 in an arbitrary way. Grate carrots, chop onion very finely, mix vegetables with mushrooms.
Pour the oil into a deep frying pan, heat it, fry the composition 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 start to taste bitter. About a quarter of an hour before readiness, add the vinegar solution.
Boil the jars and let them dry. Spread the caviar in containers, roll up, turn upside down. Wrap in a towel, leave to cool. Refrigerate container or leave 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 (chopped) - 4-6 gr.

Using a sharp knife, remove the top layer from the carrots, chop the vegetable into cubes or half rings. Process the bell pepper, chop it into arbitrary sticks. Peel the onion, cut the component into 6 parts.
Rinse the tomatoes under the tap, make a cross-shaped cut on one part. Dip the vegetable in boiling water, wait 1-2 minutes. Remove tomatoes and immediately place in ice water. Remove the peel, cut off the inedible area, chop into cubes.
Combine the peeled vegetables in one composition, send to a blender or meat grinder, chop until porridge is formed. Wash the mushrooms, send them for cooking in popliteal water, soak in the solution for 40 minutes. Then cool and puree.
Mix vegetables with mushrooms, add pepper, oil and salt. Prepare a cauldron, simmer the components 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, leave for 10-14 hours to cool. Transfer the jars to the basement or refrigerator, start using after 10 days. Bon Appetit!

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