Honey mushrooms caviar cooking recipes for the winter. Caviar from fresh honey mushrooms for the winter with vegetables
Caviar from honey mushrooms - popular dish in our area. They are easy to collect. The main thing is to know the places where they grow. And then just have time to cut it. As a child, my parents and I often went mushroom picking, but it was my father who went to pick mushrooms together with his uncle on a motorcycle with a sidecar. They removed the seat from it and brought a full cradle.
And it was the women's turn. I remember now how the whole kitchen was littered with mushrooms, and I was sitting on the floor and stringing them on a thread to dry for the winter. They were made according to various recipes - pickled, dried, boiled and frozen. I liked the option of preparing mushroom caviar better. It is widely used - spread on bread, as a snack, for pies.
It is convenient to make caviar from raw materials that are not suitable for pickling. For example, if the mushrooms are overgrown, broken, or have other defects. They will look ugly in the jar, but don’t throw away the good stuff? This is where the recipe for such caviar comes in handy; it is very tasty, aromatic, and thanks to grinding, it doesn’t matter how beautiful the honey mushrooms are.
In earlier articles we discussed more than once different recipes using mushrooms - salads, main courses, .
Of course, it can be prepared from different types mushrooms Both forest and industrially grown ones are suitable. The taste varies slightly depending on the raw material, which is why the recipes differ - due to different density, meatiness, softness, and ability to absorb moisture or fat.
Yes, and from honey mushrooms alone you can prepare a snack completely different in taste by adding interesting ingredients. Which? Read on!
Mushrooms go well with onions – it’s already a classic. But a nice addition is sunny, tender, sweetish carrots, which give the caviar a beautiful color and pleasant consistency.
This twist is prepared from the following products:
- Honey mushrooms – 1 kg
- Carrots – 2-3 pcs.
- Onion – 2 pcs.
- Purified water – 3-4 liters
- Salt – 2 tbsp. for cooking + 1 tbsp. at the end of cooking
- Vegetable oil – 50 ml.
- Place the peeled mushrooms in a saucepan and add water. It should be three to four times larger in volume than raw materials.
- Put on fire, let it boil, then skim off the foam.
- Add salt, boil for 30-40 minutes.
- Strain the product, rinse under cold water several times.
- Wash and peel the vegetables, cut the onion into half rings and carrots into pieces.
- Place a frying pan on the fire, pour in vegetable oil, heat it up, then add the vegetables and fry them until half cooked.
- Mix vegetables with mushrooms.
- Place a large mesh in a meat grinder and grind the products.
- Put everything to simmer over low heat, after adding another 1 tbsp. salt and pepper to taste, taste after 30 minutes, add spices if necessary.
- Place in clean jars, compacting tightly, up to the shoulders.
- Cover with lids, but do not roll up, sterilize in the oven at 140 degrees for 40 minutes.
- Take out the jars, roll them up, turn them upside down, wrap them up, wait for them to cool - and you’re ready to eat!
How to make caviar from boiled honey mushrooms with garlic (you'll lick your fingers)
Adding garlic gives the appetizer its spiciness along with its aroma. Not a bad combination for winter preparation!
We will need:
- Honey mushrooms – 1 kg
- Carrots – 1 pc.
- Onion – 1 pc.
- Garlic – 3-4 cloves
- Salt 2 tbsp.
- Vegetable oil - for frying
- Vinegar 9% - 1 tsp.
- We pre-clean the raw materials, then fill them with clean cold water, cook for 10 minutes after boiling, after adding about 1 tbsp. salt.
- Drain the water, wash the mushrooms, add again clean water and cook for 20-30 minutes.
- While the cooking process is in progress, peel the onion, cut into cubes, and chop the carrots into coarse grater, chop the garlic with a knife.
- We put everything in one frying pan and simmer in vegetable oil until half cooked.
- Twist the mushrooms, add them to the vegetables, simmer everything for low heat 30 minutes, stirring.
- Taste and add salt and pepper if necessary.
- Mix the puree with vinegar, put it hot in jars, and store it exclusively in the refrigerator.
The most delicious caviar from honey mushrooms with tomatoes without sterilization
The addition of tomatoes gives the dish juiciness and sourness, it turns out original, fresh, but always tasty.
We will need:
- Boiled honey mushrooms – 1 kg
- Peeled carrots – 1 kg
- Tomatoes – 1 kg
- Onions – 1 kg
- Salt – 1 tbsp.
- Sugar – 2 tbsp.
- Vegetable oil – 200 ml
- Tomato sauce – 2 tbsp.
- Black peppercorns, allspice
Preparation:
- Grind the honey mushrooms, peeled and washed vegetables with a meat grinder (can be replaced with a blender or other kitchen appliance for grinding).
- Add all other ingredients to the puree and simmer for 30 minutes.
- Place 3 peas of black and allspice in each pre-sterilized jar.
- Place the puree into containers and roll up.
Mushroom caviar from honey mushrooms with bell pepper
It is worth noting that this snack belongs to vegetarian dishes. So you can pamper yourself with it even on days of the most severe fasting or if you are a strict abstainer from all products of animal origin. But the nutritional value of mushrooms will help you fill up well, forgetting about the feeling of hunger.
Products:
- Mushrooms – 300 g
- Onion – 2 pcs.
- Carrots – 2 pcs.
- Bell pepper (large) – 1 pc.
- Salt - to taste
- Vegetable fat for frying
- Seasonings as desired
- Slice mushrooms large pieces, boil, strain.
- Peel the onions and carrots, grind into puree (you can use a meat grinder or a blender bowl).
- Fry the vegetables until cooked.
- Fry the honey mushrooms and mix with vegetables.
- Cut the bell pepper into cubes, sauté separately, and add to the rest of the products.
- Grind into puree, add salt and pepper.
- If you are going to eat the snack right away, just let it cool; to prepare it for the winter, you should boil the mixture for another 10-20 minutes, then put it in sterile containers and seal it tightly.
Recipe for preparing caviar for the winter in a slow cooker
This appetizer can be prepared not only from honey mushrooms, but also from almost any mushroom, the main thing is that they are edible and of high quality.
Pre-boiled and then frozen or even dry raw materials are also suitable for the dish (but then they will have to be soaked and boiled in a slightly different way).
The cooking process is already quite simple, but it is made even easier with the help of a multicooker, this invariable kitchen assistant.
For the preparation we take:
- Mushrooms – 1 kg
- Carrots – 2 pcs.
- Onion – 3 pcs.
- Ground black pepper - a pinch
- Peppercorns – 10 pcs.
- Salt – 1 tbsp.
- Vegetable oil – 2-3 tbsp.
- Peel the onion and cut into cubes.
- Peel the carrots using three coarse graters.
- Wash the mushrooms and cut them into medium-sized cubes.
- Boil honey mushrooms for 30 minutes in clean water.
- Grease the multicooker bowl, turn it on to frying mode, cook the onions and carrots until golden brown, stirring occasionally.
- After cooking, drain the mushrooms and add to the vegetables, stirring well.
- Fry for 10-15 minutes with the lid closed.
- Pepper, throw in a pot of pepper for extra flavor.
- Add salt (if the raw material was cooked in salted water, then less salt is needed, about 2 tsp), fry for another 5-10 minutes.
- Then mix again and cook on the “Stew” mode for 30 minutes.
- Grind the caviar with a blender or meat grinder.
- For more long-term storage you can add a little vinegar. But, as practice shows, even this way the snack is perfectly stored in the cellar.
- Place in sterile jars and roll up.
- From this set of products we get two half-liter jars and another plate “to try.”
Mushroom pates and caviar are gourmet dishes, not everyday dishes that require time to prepare, but pay off handsomely with their incomparable taste, aroma, and satiety. If you managed to harvest a good harvest of honey mushrooms, don’t be lazy to prepare at least a little of this snack, you definitely won’t regret it!
Preparing for the winter has long gone beyond the usual understanding of our grandmothers, recipes are becoming more sophisticated and interesting. But remains unchanged traditional caviar mushroom for the winter, recipe through a meat grinder. Many of us remember this kind of caviar, without the addition of preservatives and flavor enhancers, from childhood. For clarity, we are posting a recipe from honey mushrooms with step-by-step photos.
Ingredients:
Mushrooms— 1 kg
Onion— 2 pieces (150-200 grams)
Carrot— 1 piece (100-150 grams)
Sunflower oil— 50 grams
Spices: salt, ground black pepper.
How to cook mushroom caviar for the winter
1. Mushrooms (in in this case honey mushrooms) sort out. Clear forest debris. Cut off the soil-stained legs. Rinse in cool, running water. Leave the small honey mushrooms for or (mmm, my mouth is watering). And from large and overgrown ones, we will prepare delicious caviar.
2
. Boil honey mushrooms in salted water, adding bay leaf 30-40 minutes. Drain the water through a colander and rinse the honey mushrooms under running water.
3
. Peel the carrots and onions. Slice. Sauté in vegetable oil until blush appears.
4.
Pass through a meat grinder fried carrots with onions.
5
. Next, grind the boiled mushrooms in a meat grinder.
6
. Mix carrots, onions and honey mushrooms. Add salt and pepper to taste. Place in a cauldron or frying pan. Simmer the caviar over medium heat for 40 minutes, stirring regularly.
7
. Place in sterilized jars, leaving 1 cm to the neck.
8
. Fill the remaining space with vegetable oil. This way there will be no air left in the jar and, therefore, the shelf life of the product will increase. We roll up the jars. Store in the refrigerator.
Delicious mushroom caviar is ready for the winter
Bon appetit!
Recipes and storage rules
Before preparing caviar for the winter, read the rules for storing caviar. To avoid infecting yourself and your loved ones with botulism.
Remember that botulism develops in mushroom preservation, according to statistics, 80% of the sticks were found there. The most common reason for the appearance of botulism bacteria is soil getting into jars along with honey mushrooms, chanterelles, etc.
To avoid this, you need to:
- First of all, carefully prepare the products, as well as subject the seaming to high-temperature treatment.
- Secondly, storage of mushroom twists must be carried out according to the rules! That is, the temperature should be a maximum of +10 degrees, since botulinum begins to launch its tentacles into preservation at +30 degrees.
Mushroom caviar “combined” recipe through a meat grinder
- Onions – 2 medium-sized pieces.
- Mushrooms, take different ones, about 3 types, maybe more - 1 kilogram. White and chanterelles, honey mushrooms.
- Ground pepper, black – 1 teaspoon.
- Salt – 2 tablespoons.
Let's prepare the mushrooms: rinse them well, dry them and rinse them again, then fill them with cold, clean water and leave for half an hour. Add water and rinse, place in a colander. Then let it cook for 20-30 minutes. This lengthy procedure does not end with boiling, immediately after hot water, you need to immerse the mushrooms in cold water. After they dry, pass them through a meat grinder.
Peel the onion and add to the honey mushrooms, chanterelles, and chopped champignons small pieces, optional. Add salt and pepper, mix and place in pre-sterilized jars, screw and leave in a cool place, cellar or refrigerator until convenient. Caviar needs at least 2 weeks, then you can taste it.
Porcini mushroom caviar for the winter recipe through a meat grinder
- Porcini mushrooms – 1 kilogram. Based on 4 half-liter jars.
- Onions – 5 large pieces.
- Sunflower oil – 10 tablespoons.
- For a bite (6%) – 4 tablespoons.
- Water – about 1 liter.
- Dill and parsley, or other favorite greens - half a bunch.
Wash and peel the white ones well, boil them for half an hour, then change the water, cook for another 5 minutes, remove and rinse with cold water, dry and grind in a meat grinder.
Peel and wash the onion and chop it in small pieces and fry until golden brown, after which we treat it in the same way as mushrooms - put it through a meat grinder. Mix with mushrooms, salt, finely chopped herbs, vinegar and sunflower oil. Then we roll it into pre-prepared jars (boil the lids). Store in a cellar or refrigerator.
Mushroom caviar with vegetables through a meat grinder recipe for the winter
- Champignons or honey mushrooms are great. You need 1 kilogram.
- Onions – 3 large pieces.
- Carrots – 200 grams.
- Vinegar (9%) – 1 teaspoon.
- Sunflower oil – 20 milliliters (1 cup).
- Black pepper and salt.
Wash and peel honey mushrooms or champignons, and grind through a meat grinder. We will do the same with carrots and onions, after which the vegetables need to be fried until golden brown. Mix the rolled mushrooms with fried vegetables. Simmer the mixture for about 1 hour over low heat with the addition of vegetable oil and ground pepper, salt.
A few minutes before you remove the caviar, add vinegar and stir. We put our dish into sterilized jars and roll up the prepared boiled lids. Store at a temperature of +6 degrees.
Mushroom caviar with tomatoes recipe through a meat grinder for the winter
- White mushrooms, honey mushrooms, chanterelles – 1 kilogram.
- Onion – 300 grams.
- Tomatoes – 300 grams.
- Sunflower oil.
- Ground black pepper and salt.
Mushrooms need to be washed thoroughly under running water, dried, boiled for half an hour, then drained, let the mushrooms cool slightly, and grind in a meat grinder. Then fry on sunflower oil, over medium heat.
Peel the onion, cut into thin rings, also chop the tomatoes, stir over medium heat and mix with mushrooms, simmer a little more in a frying pan, adding pepper and salt, maybe a little ground bay leaf and coriander seeds.
Place caviar in sterilized jars, cover with lids, boil the jars with their contents in a large saucepan, then roll up the boiled lids. Store in a cool place.
Spicy mushroom caviar
- Porcini mushrooms – 3 kilograms.
- Hot pepper, red – 3 pods.
- Vegetable oil - for frying.
- Garlic – 1 head.
- Salt and ground black pepper, dried herbs, coriander beans.
Peel and wash the white ones, cut into squares. Remove seeds from hot peppers and cut into small pieces. We also peel the garlic and cut it into rings. Then fry the mushrooms with pepper and garlic in sunflower oil. First you need to throw in the garlic for 1 minute, add to it hot pepper, after 5 minutes - mushrooms. Add all the necessary seasonings and spices.
When the vegetables are fried, grind them in a meat grinder. We sterilize the jars and boil the lids. Place in jars and seal, store in the refrigerator.
Honey mushrooms are included in the list of one of the most favorite mushrooms of nutritionists and people who monitor their health and figure. And not in vain, because in them large number substances necessary to the human body. By canning honey mushrooms in the form of a salad with the addition of other vegetables, you get, in addition to delicious snack, mushroom caviar for the winter with tomatoes is also a storehouse of vitamins.
This recipe for preparing a salad is the fastest and simplest, since the only vegetables it contains are mushrooms and carrots; cooking does not take much time. But this fact does not affect the taste and quality of pickling.
Products:
- 2 kilograms of honey mushrooms;
- 2 heads of garlic;
- 15 grams of salt;
- 3 grams of pepper powder;
- 2 onions;
- 600 grams of carrots.
Ingredients per liter of marinade:
- 750 milliliters of distilled water;
- 130 milliliters of wine vinegar;
- 15 grams of sea salt;
- 9 grams of sugar.
Mushroom caviar for the winter:
- Rinse necessary products and disinfect containers and containers. Peel the mushrooms from dry and damaged parts and chop them into small squares; you can cut them into larger pieces, but this will make it easier to cook and appearance the preparation will be more enjoyable. Next, put them in a deep enamel bowl, pour boiling water over them and leave for thirty minutes. Cut off the peel of the carrots, chop them in the same way as honey mushrooms or grate them. Chop the peeled garlic and onion very finely.
- Fill any container with water, eighty milliliters grape vinegar and the rest of the products from the second list, mix and simmer for eleven minutes. IN hot marinade add mushrooms and cook for twenty-five minutes. Pour the marinade through a colander and leave the water to drain from the mushrooms for a couple of minutes.
- Place mushrooms in a greased frying pan and fry for five minutes. Add garlic, onion, carrots, salt and pepper and simmer for another seventeen minutes. Once the salad has cooled slightly, place the salad in jars. If desired, the “caviar” can be passed through a meat grinder for greater similarity. Big enough for necessary ingredients Place the dishes with water on the fire, initially covering the bottom with a white cloth.
- Carefully arrange the salad and simmer for fifteen minutes. Remove the jars of salad from the water and tightly screw on any type of lid (clip, screw-on, etc.). Wipe and place under a thick cloth. After eighteen hours, take the lettuce wraps to storage.
Caviar from fresh mushrooms - winter recipes
This salad is extremely simple to prepare and perfect as original snack. All you need to do is chop, mix and cook the vegetables that are part of this preparation. Having done all this you will receive a dish with unique taste and unique juiciness.
Ingredients:
- 1 medium head of cabbage;
- 600 grams of honey mushrooms;
- 4 medium onions;
- 2 heads of garlic;
- 1/2 chili pepper;
- 3 carrots;
- 3 tablespoons table salt;
- 230 grams of sunflower oil;
- 150 milliliters of 6% wine vinegar;
- 100 grams of granulated sugar.
Mushroom caviar for the winter, a simple recipe:
- Rinse mushrooms and vegetables, and disinfect containers for preservation. Remove the top layers of cabbage and cut into thin and short strips, grate the peeled carrots on a fine grater, and chop the pepper, freed from seeds and substrate, very finely. Chop the onions and garlic in the same way as the chili pepper. Remove the roots (if any) and dried areas from the mushrooms and cut into small cubes, the smaller the better.
- Before preparing the salad, mushrooms must be boiled in lightly salted water for thirty minutes. Place the boiled honey mushrooms, chopped vegetables and other ingredients from the recipe together in cast iron cauldron, stir and simmer over low heat for thirty-five minutes.
- Then place the salad in jars along with the resulting juice. Disinfect the twists using the example of the first recipe and carefully tighten the lids. Place the workpieces under a warm cloth for fourteen hours, then put them in a cold and dry place.
Mushroom caviar with tomatoes for the winter recipe
Due to the products used in this recipe, the salad turns out very bright and colorful. By preparing it you will provide for yourself delicious dish, which will decorate even the holiday table.
Compound:
- 1.5 kilograms of cabbage;
- 950 grams of fresh tomatoes;
- 2 onions;
- 15 grams of ground pepper;
- 850 grams of honey mushrooms;
- 1 head of garlic;
- 700 grams of carrots;
- 1 leaf of dried bay;
- 20 milliliters of sunflower oil;
- 35 milliliters of grape vinegar;
- 60 grams of finely ground table salt.
Mushroom caviar from honey mushrooms for the winter:
- Remove the top leaves of the cabbage, cut into pieces and set aside the head (we won't need it). We chop it into strips a couple of millimeters thick, but the length should not be more than seven centimeters. This is necessary for convenience, so that when placed on bread or in a salad plate, the cabbage does not stretch all over the table. Wash and peel the carrots, grate them. Cut clean mushrooms and tomatoes into squares four millimeters thick. It is advisable to first peel the tomatoes by keeping them in boiling water for a couple of minutes. Chop the peeled onion and garlic very finely.
- Cook for about thirty minutes salt water mushrooms, drain all the water. Place all the chopped ingredients in a cauldron, add salt and pepper, mix and simmer over low heat for thirty-seven minutes. Place laurel leaves at the bottom of the jars, then pack the salad on them, and pour vinegar on top. As in the recipe described in the first recipe, sterilize the twists, just be careful, otherwise the food will fry in the oil and twist tightly.
- Wrap the jars of salad in thick cloth, placing them on closed lids. After twenty hours of cooling, store in storage.
How to make mushroom caviar for the winter
This salad is a bright representative among its fellows. Bright, rich taste qualities and shades that make it stand out among the whole variety of salads.
Products:
- 370 grams again;
- 2.5 kilograms of tomatoes;
- 4 medium sized onions;
- 5 pieces of carrots;
- 6 bell peppers;
- 12 grams of black pepper powder;
- glass (250 ml) sunflower oil;
- 15 grams of sugar;
- 10 grams of salt;
- 30 milliliters of wine vinegar.
How to prepare mushroom caviar for the winter:
- Wash all the products from the list above, and disinfect jars and other dishes using the best method for you. Clear onions remove the husks and chop into feathers (thin half rings). Cut off the peel of the carrots, cut into strips or grate on a grater with medium-sized holes. Remove the stems and peel from the tomatoes, scald with boiling water, and remove the seeds and substrate from the pepper, and cut into cubes or strips. From an aesthetic point of view, chopping all the ingredients into strips will make the salad look more beautiful on the table. If you don’t want to stand and pore over vegetables, you can simply pass them through a meat grinder.
- Next, place the onions in a deep, preferably cast iron, bowl, lightly sprinkle with oil and fry until golden brown, stirring frequently with a wooden spatula. Pour carrots into the fried onions, mix and keep on fire for another four minutes. Next add the pepper, and ten minutes later add the tomatoes. Thoroughly mix the contents of the dish and simmer over low heat for forty minutes, remembering to stir.
- While stewing vegetables, prepare honey mushrooms. Rinse them with cold water so that no dry leaves or dirt remain in the water. Chop them into strips and boil them in salted water for thirty minutes. When the vegetables have fifteen minutes left to stew, add to them boiled mushrooms, sugar, pepper, salt and keep on fire for another twenty-five minutes. Turn off the stove, let the salad cool slightly and place it in jars.
- Sterilize and seal them. Place the resulting pickles in a thick blanket, and after twenty-two hours, place them in storage.
Caviar from boiled mushrooms for the winter
Cabbage, honey mushrooms and other ingredients in this dish are wonderfully combined to create a sweet and spicy salad that absolutely anyone will like.
Products for salad:
- 400 grams of honey mushrooms;
- 4 pieces of sweet pepper;
- 3 medium onions;
- 500 grams of eggplant;
- 10 grams of pepper powder;
- 500 grams of tomatoes;
- 3 carrots;
- 12 grams of table salt;
- 20 grams of granulated sugar;
- 300 milliliters of sunflower oil;
- 30 milliliters of fruit vinegar.
Mushroom caviar from boiled mushrooms for the winter:
- Since mushrooms will take the longest to cook in the entire recipe, let’s start with them. We rinse them and, after filling them with water, cook them, but remove them from the heat a little before they are ready.
- Peel the carrots and pass through a grater. Remove the seeds and stem of the pepper and cut into strips. Scald the tomatoes with boiling water and grind in a meat grinder. Peel the eggplants and chop into thin strips, and chop the onion into feathers.
- To prepare the marinade, mix oil with vinegar, sugar, salt and other seasonings. Pour the marinade into a deep cauldron, add all the chopped vegetables and simmer over low heat for seventy minutes, stirring thoroughly to avoid burning. Then add the mushrooms and cook for another twenty minutes.
- Arrange the salad over sterile jars. Disinfect the salting steam bath and close the lids. Place them under a thick cloth to cool for twenty-seven hours, and then put them in storage.
Besides unforgettable taste, mushroom caviar in a slow cooker for the winter contains many vitamins that are so necessary for our body. By preparing salads according to the recipes described above, you will acquire excellent preparations, which are good as a side dish for main courses or as separate appetizers. Mushroom caviar with onions for the winter will undoubtedly please your whole family.
Hello, dear friends! Who knows how to prepare mushroom caviar from honey mushrooms for the winter? Today I will tell you about it.
In our family, caviar is prepared every fall and in such quantities that it is enough for the whole winter. After all, you can eat it while making sandwiches when the refrigerator at home suddenly turns out to be empty. Or you can serve it when guests suddenly arrive.
Caviar from honey mushrooms can be used in the preparation of julienne, pizza and different sauces. Mushroom caviar, prepared for the winter, is always a lifesaver for the housewife. IN general dish universal tastenew and useful. Let's prepare it for future use so that we have something to pleaseloved ones. Mushroom caviar is made from different types of mushrooms, but our family really liked mushroom caviar from again, it has its own unique fragrant aroma of the forest. And of course you need to remember that this dish is a source of vitamins and essential microelements for the body.
A moment of humor:
I got sick... Fever, runny nose, sore throat... I crawled under the blanket and breathed boiled potatoes... just in case I grabbed a fork, mushrooms and vodka... I hope it helps...
Recipe for preparing mushroom caviar from honey mushrooms for the winter
We will need:
- honey mushrooms 2.5 kg
- carrots (for every kg of mushrooms we take one carrot) -3 pcs.
- onions (for each kg of mushrooms we take one onion) -3 pcs.
- vegetable oil
- vinegar essence 70%
- salt 3 tablespoons
- ground pepper 1 heaped teaspoon
Preparation:
We sort out the mushrooms, rinse them and set them to boil. They will be ready when they settle to the bottom, about an hour. Cut the onion into cubes. grate the carrots on a coarse grater.
Fry the onions and carrots in a frying pan until golden brown. Strain the mushrooms and cool. Grind the mushrooms and vegetables in a meat grinder, preferably grind twice. Pepper and salt the caviar. Mix everything. Place the caviar in a frying pan and fry over medium heat for 20 minutes, stirring constantly. We divide the caviar into 3 equal parts.
We eat one piece of caviar at dinner. We will freeze the second part for the winter to use for making julienne and pizza.
We will roll up the third part in a jar for the winter. Add 1 teaspoon to the part that we will roll up. vinegar essence, mix and transfer to a liter sterilized jar, cover with a sterilized lid. Place the jar in a pan of water for additional sterilization on the fire and let stand for 30 minutes. First, place a cloth on the bottom of the pan so that the jar does not crack. Fire is medium. Meanwhile, boil 50 ml of vegetable oil.
After the sterilization time has passed, pour boiled oil into the jar with caviar on top, this is protection against botulism and roll up the lid.
The preparations for the winter are ready!
To the part of the mushrooms that remainsor add garlic to dinner and eat it with potatoes)
Place part of the mushroom caviar for freezing into a container or bag and store it in the freezer.
Recipes for caviar from honey mushrooms.
Honey mushrooms are considered the most favorite of all mushrooms among people who try to watch their own figure. And they do it right, because these mushrooms contain a lot useful substances, which are so necessary for the body of every person.
Honey mushrooms make the most incredible dishes. We will describe to you some options for caviar that you can roll up for the winter and enjoy on a cool winter evening with your family and friends.
Pickled honey mushroom caviar with carrots and onions
This recipe for making caviar is the fastest and easiest, since the only vegetables in the composition are carrots and onions, and the cooking itself takes very little time. However, this fact does not mean that the dish will turn out to be familiar. Quite the contrary, you will definitely be surprised by its sophistication and delicate taste.
Of the products you will have to stock up on:
- Raw honey mushrooms – 2 kg
- Garlic – 2 heads
- Salt – 15 g
- Pepper powder – 3 g
- Onions – 2 pcs.
- Carrots – 600 g
For 1 liter marinade:
- Distilled water – 750 ml
- Wine vinegar – 130 ml
- Sea salt – 15 g
- Granulated sugar – 9 g
Cooking process:
- Wash each ingredient thoroughly. Wash the jars and sterilize them. Peel fresh mushrooms and cut into small pieces.
- You can cut the mushrooms larger, then in the first case it will be easier for you to prepare the game and the look itself will be more pleasant. Place the honey mushrooms in a deep bowl, preferably enameled.
- Pour boiling water over them, they should sit for about 30 minutes.
- Peel the carrots, cut them like mushrooms or chop them on a grater. Finely chop the garlic and onion.
- Mix in a separate bowl wine vinegar(80 ml) with other ingredients from list 2. Boil the mixture for 11 minutes. Then add the mushrooms and cook for 25 minutes. Strain the marinade and completely remove the liquid from the mushrooms.
- Place honey mushrooms in a frying pan and fry for 5 minutes. Add garlic, onions and carrots, add seasonings and salt to taste.
- Simmer for another 17 minutes. When the caviar has cooled a little, put it in jars. If you want, then grind the game in a meat grinder.
- Place the jars in a large container and sterilize for 15 minutes. Roll up
Boiled honey mushroom caviar with tomatoes
Since in this recipe you will have to use vegetables of different colors, you will get very bright and colorful caviar. Having prepared it, you can enjoy delicious caviar in winter, which can even decorate a festive table.
To prepare caviar, stock up on the following products in advance:
- Cabbage – 1.5 kg
- Fresh tomatoes – 950 g
- Onions – 2 pcs.
- Ground pepper – 15 g
- Honey mushrooms – 850 g
- Garlic – 1 head
- Carrots – 700 g
- Bay leaf – 1 pc.
- Wine vinegar – 35 ml
- Table salt – 60 g
Cooking process:
- Remove the top leaves from the cabbage. Cut it into pieces and remove the head. Chop into strips (2 mm thick and 7 cm long). Wash the carrots, peel and grate. Cut the washed honey mushrooms and tomatoes into squares (4x4 mm). Remove the skins from them in advance. Finely chop the onion and garlic.
- Boil for approximately 30 minutes. mushrooms in salted water, drain. Place all ingredients in a separate bowl, add salt and pepper, and simmer for 30 minutes.
- Place 1 bay leaf in each jar, arrange the caviar, pour vinegar. Sterilizes jars for 15 minutes.
- Twist the jars and wrap them in a warm blanket.
Mushroom caviar from boiled honey mushrooms with vegetables for the winter
All the ingredients needed for this game are perfectly combined, creating a sweetish aftertaste. To prepare, stock up on the following ingredients:
- Honey mushrooms – 800 g
- Sweet pepper – 8 pcs
- Onions – 6 pcs.
- Eggplants – 1 kg
- Gorky ground pepper– 20 g
- Tomatoes – 1 kg
- Carrots – 6 pcs.
- Table salt – 25 g
- Sugar – 40 g
- Vegetable oil – 600 ml
- Fruit bite – 60 ml
Cooking process:
- Since the mushrooms in this recipe take longer to cook than the other ingredients, then start with them. Wash the mushrooms, add water, boil, but they should be a little damp.
- Peel the carrots and grate. Peel the pepper and cut into strips. Peel the tomatoes and turn them into puree. Cut the skin off the eggplant, cut into strips, and cut the onion into half rings.
- Prepare a marinade from oil, vinegar, sugar, salt and seasonings. Add vegetables to it, simmer for 7 minutes. on low heat. Stir thoroughly to prevent the game from burning. Add honey mushrooms and simmer for another 20 minutes.
- Place the caviar into jars (sterilize them in advance). Sterilize the salad separately for another 15 minutes. Screw the lids on the jars.
Recipe for frozen honey mushroom caviar with garlic for the winter
Frozen mushroom caviar with the addition of garlic is not exotic at all, as many housewives believe. You can easily prepare it, especially since the recipe is quite economical in terms of the number of ingredients.
But you should know that preparations with mushrooms require sterilization, therefore, in order to avoid this, freeze the mushrooms and prepare the game immediately before use.
To prepare, stock up on:
- Frozen honey mushrooms – 1 kg
- Onions – 3 pcs.
- Carrots – 2 pcs.
- Tomatoes – 2 pcs.
- Sweet pepper – 1 pc.
- Garlic – 5 cloves
Cooking process:
- Prepare the mushrooms. Remove the honey mushrooms from the freezer, place them in a container, and boil for 15 minutes. Drain the mushrooms. Remember the main thing - raw honey mushrooms cannot be fried.
- Tackle your vegetables. Peel the carrots, onions and garlic. Set aside 1 onion. Peel the pepper and cut into strips. Grate the carrots, cut the onion into rings, chop the garlic.
- Place honey mushrooms in a frying pan, add 1 chopped onion. Fry until it turns golden.
- In 2 frying pan, fry the remaining vegetables, do not add garlic. When they are ready, add honey mushrooms to the vegetables. Simmer the contents a little, add garlic and seasonings. Grind the caviar in a meat grinder.
- Cool, stir the caviar, place in jars.
Dried honey mushroom caviar with hot pepper for the winter
Dried mushrooms are very similar to fresh ones. They just need to be restored correctly. Proceed as follows:
- Soak mushrooms overnight
- In the morning, drain the water, pour in another and boil the mushrooms for 30 minutes
Now your mushrooms will look like fresh ones. You can choose one of the caviar we listed or cook following recipe, in which hot pepper, mayonnaise, and egg are added.
But it is advisable to make such a dish just before serving, and you can prepare similar caviar for the winter. The recipe is prepared like this:
- Take 300 g of reconstituted honey mushrooms, chop them into cubes
- Fry the carrots and onion. Grind one hot pepper. You can replace it with regular loose black pepper.
- Add vegetables and pepper to mushrooms
- Grind 1 egg
- Add mayonnaise to caviar, sprinkle with herbs
Caviar from the legs of boiled honey mushrooms for the winter
Often, after preparing a particular dish from honey mushrooms, there are a lot of legs left from them. However, an excellent housewife will never throw them away, since delicious caviar is prepared from the legs.
It is very easy to prepare. Stock up on these components:
- Honey mushrooms with legs – 500 g
- Zucchini – 150 g
- Garlic – 1 clove
- Thyme, seasonings
- Carrots – 1 pc.
- Onion – 1 pc.
- Vinegar – 1 tsp.
Cooking process:
- Boil the mushroom stems, cleaning them first
- Fry zucchini, carrots and onions
- Add the cooked mushrooms to the legs, simmer the ingredients for 20 minutes
- Pepper, salt, add seasonings. Pour in vinegar. Simmer for another 7 minutes
- Place caviar in jars, sterilize for about 10 minutes
- Roll up
Bon appetit!
