Mushroom caviar

The first question is - which mushrooms can be used to cook mushroom caviar? The answer is simple: any! What are at hand - those and cook! And be sure to stock it up for the winter!

Silent hunting is in full swing - mushroom pickers use every opportunity to get out into the forest - day off, vacation, day off. Now is the time to enjoy nature and its gifts - delicious mushrooms - mushrooms, boletus, boletus, boletus and bright chanterelles with a delicate spicy aroma in abundance.

Mushrooms are a real gift of nature for humans! How many delicious dishes you can cook with them - do not count! Pies with mushrooms, sauces, julienne, pizza, pasta, risotto and of course winter preparations with mushrooms - now is the time to take care of this. If you have already salted, marinated, fried mushrooms and potatoes and frozen for future use, then it's time to make another delicious appetizer - mushroom caviar! No one will refuse this yummy! A wonderful lean dish for anyone fasting!

If - you now prepare more of it, then in the winter say "thank you" to yourself. After all, this is just a lifesaver for the hostess from it you can quickly cook lunch or dinner in a hurry - cook soup, serve with fried potatoes or meat, bake pizza or make mushroom sauce. Or just put it on the table as a snack even on holidays, even on weekdays - lovely!

And just spread the mushroom caviar on black bread ... M_m ... delicious!

Mushroom caviar recipes - countless!

You can cook mushrooms with onions, and add carrots or tomatoes (green or red), zucchini, eggplants there. You can cook on the stove and in a multicooker - wherever and with what you want - everything is delicious!

Mushroom caviar with carrots and onions from porcini mushrooms (boiled and frozen)

Many hostesses freeze boiled mushrooms for the winter. And this is very good! After all, then you can cook mushroom caviar at any time of the year - even in winter. You just need to unfreeze this very blank and arm yourself with our recipe!

Products:

1 kg of boiled mushrooms
2 medium carrots
2 small onions
Ground salt and black pepper to taste
Vegetable oil for frying
Peel and wash onions and carrots

Cooking step by step:

I use mushrooms already boiled in advance in this recipe, and in boiled form they weigh 1 kg. Moreover, these mushrooms were already frozen. If you are cooking with fresh porcini mushrooms, take the legs, wash them thoroughly and boil them in salted water for 40-45 minutes. Mushroom broth can be poured into molds and frozen, then added to sauces and soups, they will acquire a juicy and rich aroma of forest mushrooms.

Cool the mushrooms and grind in a meat grinder or in a blender with a chopper attachment.

It is better to pass through a meat grinder twice, then the mushroom caviar will be more tender and homogeneous.

Grate the carrots, finely chop the onion.

Heat the vegetable oil in a frying pan and put the onions in it first, and then the carrots.

Lightly salt and fry until tender. If vegetable oil is not enough, add it when frying from time to time.

When the onions and carrots are ready, put chopped mushrooms on them and fry,

We taste it during the frying process, if necessary, add salt and pepper. Fry for another 15-20 minutes, stirring occasionally. The caviar should not burn in any case. It is better to fry mushrooms with carrots and onions under the lid.

Mix the mushroom caviar well and put it in a salad bowl. You can eat it in any form - hot, warm and cold - as you like. Can be used as a delicious spread of yeah bread, cold snacks, or added to pizza and julienne

Mushroom caviar from butter with onions and tomatoes, minced

Butter mushrooms are amazingly tasty mushrooms and caviar from them turns out to be just wonderful, silky!

For the winter, it is good to cook caviar from butter through a meat grinder with tomatoes - you get an ideal snack, spread on sandwiches!

Products:

1 kg oil
0.8 kg of onions
1.5 teaspoons of salt (to taste)
0.5 teaspoon ground black pepper
2-3 tomatoes
50 ml vinegar 6%
1 pc of laurel leaf
3 garlic cloves optional
Vegetable oil for frying
Wash vegetables under running water

Cooking step by step:

Wash the oil, clean it from debris and sand with a brush, remove the skin from the caps and cut
Boil in salted water for 15 minutes.
Throw in a colander.
Peel and chop the onion into cubes. Cut the tomatoes into cubes too
In a frying pan, fry the onions separately in vegetable oil until golden brown.
Add chopped tomatoes to the onion, simmer with salt until tender. We immediately add spices to them - ground black pepper, bay leaf. Simmer for 10-12 minutes.
While the vegetables are stewing, pass the mushrooms through a meat grinder.
Also skip the stewed vegetables.
Stir chopped vegetables with tomatoes and boiled butter, you can pass this mass through a meat grinder again so that it has a more delicate consistency.
We spread the caviar in a frying pan, salt, pepper, if necessary (everyone has a different taste, doesn't it?). Simmer for another five minutes under the lid so that the taste is uniform.
If you will roll caviar from butter into jars, then add vinegar at this stage.
If you plan to eat it in the near future, then you do not need to add vinegar, but garlic can be added at this stage. You can chop the garlic finely or coarsely or pass through the garlic press.
Stir again so that the mushrooms do not burn, add more vegetable oil if necessary, but do not overdo it.
Place the ready-made mushroom caviar in sterilized jars prepared in advance.
Now we will sterilize them in water to make sure that they will be a safe product for your family in winter.

We sterilize half-liter jars in quietly boiling water for 25-30 minutes, 0.7-0.8 jars for about 35 minutes, liter jars for 45-50 minutes.

Then roll up the covers!

It is best to store such caviar in a cool, dark place. Although it's so delicious you'll definitely eat it quickly!

And if there is a desire to leave this yummy for the New Year's table, then put it in the cellar before the holidays, then the delicious mushroom caviar will be oiled for sure for the holiday!

Mushroom caviar in a slow cooker

Caviar can be made from absolutely any mushrooms - boletus, boletus, honey agarics, chanterelles, and even from year-round champignons. Of the latter, however, the caviar is not so fragrant. But from forest mushrooms the most delicious is obtained!

Can be prepared from a mixture of different types of forest mushrooms. If suddenly there are different mushrooms in your basket, then feel free to cook this fragrant snack.

So the products:

1 kg of forest mushrooms (boletus or aspen)
400 g carrots (2 medium)
400 g onions
1 tablespoon salt or 3 teaspoons
Ground black pepper to taste
Black peppercorns - optional
2-4 table. tablespoons of vegetable oil for frying

Cooking step by step:

Dice the onion

Grate the carrots on a coarse grater.

Wash the mushrooms well, remove forest debris. Cut into pieces.

Boil the mushrooms in a saucepan with salted water for 20-25 minutes. Throw in a colander to glass the water.

Pour vegetable oil into a multicooker saucepan.

We turn on the "FRY" or "BAKING" mode.

Add the onions and carrots, stir and fry until golden brown, about 10 minutes. During this time, they will become soft.

Add boiled mushrooms.

You need to salt. If you boiled mushrooms in salted water, then take a little less salt (although everyone has different tastes, carrots and onions are quite sweet)

Put salt to taste, about 1 tablespoon (or 3 level teaspoons).

Black peppercorns 8-10 pieces and black ground pepper - a pinch. Mix everything and fry for another 5-7 minutes.

Now we need to put it out. We turn on the "Extinguishing" mode for 30 minutes.

While the caviar is being prepared, we sterilize the jars. Who does not know how to do this, read our article.

After the mushrooms are stewed, grind them with an immersion blender.

If you do not have a hand blender, then before putting them in the multicooker bowl for stewing, spin them through a meat grinder and only then simmer.

Grind the caviar to a consistency that suits you.

If you will roll up mushroom caviar for the winter, then add vinegar 5 minutes before cooking.

If you do, cook to "eat now", then you don't need to put the vinegar, then the taste of the caviar will be really mushroom.

True, the shelf life of such caviar is greatly reduced, even in the refrigerator. Although it is so tasty that it is unlikely to stagnate on your shelf!

From the specified number of ingredients, we got the following amount of aromatic boletus caviar:

If you want to make such caviar for the winter, then after you put it in the jars (you must add vinegar), you need to sterilize the jars with mushroom caviar. Mushrooms are a complex food and I would not recommend that you make preparations from them for the winter without sterilization - this is very dangerous for your health!

Pour water into a saucepan, put a cloth folded several times on the bottom so that the jars do not burst when boiling. The water should reach up to the shoulders of the cans. Dig up jars of mushrooms with boiled lids and sterilize with a slight boil of water after boiling

0.5 l - 25 minutes
0.7 l - 30 minutes
1 l - 35-40 minutes

Then carefully remove the cans from the water and tighten the screw cap or machine. Turn over and leave to cool completely. Banks closed with screw caps do not need to be turned over.

Bon Appetit!

Tip: Do not pour out the mushroom broth - freeze and use for sauces and first courses

Mushroom caviar from honey agarics through a meat grinder

Do you remember as a child, we had only a meat grinder from the grinders? No blenders, choppers or other bourgeois devices for you! And our mothers and grandmothers made amazingly tasty caviar from honey agarics through a meat grinder. Everything was very simple and insanely delicious!

After all, the point is not how many new-fangled devices you have (although it should be noted that they are very convenient and save our time), but the point is in a proven recipe for caviar from honey agaric and in a great desire to please your loved ones with delicious preparation for the winter. And in the fall, of course, try a jar of delicious wild mushroom caviar!

So we prepare caviar from honey agarics through a meat grinder! The recipe, proven over the years, is very simple, but at the same time, caviar from honey agarics turns out to be fragrant and tasty! This recipe contains a new way to sterilize mushrooms - for those who don't like messing with saucepans!

Products:

1 kg honey agaric
2 pcs. medium carrots
2 pcs. onions
1.5 table. tablespoons of salt
50-100 ml of vegetable oil
2 tea. spoons of 9% vinegar
Ground black pepper to taste and optional

Cooking step by step:

Mushrooms must be thoroughly washed and peeled.

Be sure to boil them in lightly salted water. Pour water into a saucepan,

We put on the fire, when it boils, we lower the prepared mushrooms there, remove the foam, add salt, about 1.5 tablespoons.

We cook honey mushrooms for 35-45 minutes. We put it in a colander.

Peel and wash onions and carrots. Now we need to cut them. Cut the onion into half rings or cubes, and grate the carrots on a coarse grater, you can cut into medium-sized cubes - as you like.

Heat vegetable oil in a frying pan and put chopped onions and carrots there,

Fry vegetables until almost cooked.

Place boiled mushrooms and vegetable stir-fry in one cup

Now we arm ourselves with our favorite meat grinder.

Turn honey mushrooms and onions with carrots through a meat grinder together or one after another. The grill can be any at your discretion - how you like caviar, what consistency. Can be cranked 2 times to make it more uniform. If you like the taste of mushroom pieces in your mouth, you can take the middle wire rack and turn it once.

It seems like honey mushroom caviar is ready, but not quite! Now it needs to be stewed in a pan.

Pour a little vegetable oil on the bottom, put mushrooms with vegetables and simmer under a closed lid for 25 minutes, stirring all the time so that it does not stick or burn. If necessary, add salt, pepper, add your favorite spices. Although I believe that they overpower the taste of the mushrooms.

At the end of frying, add vinegar and mix the caviar well.

Prepare clean sterilized jars in advance. There we spread caviar from honey agarics for the winter.

We cover the jars with boiled lids and send them to sterilize in the oven at 110 degrees for 45-50 minutes.

We take out the jars of mushroom caviar from the oven, tighten the lids, turn over and leave in this form until it cools completely.

Store in a cool, dark place until winter.

If you are going to eat it in the near future, then you skip this point and just put the caviar in a vase or in a container for storing in the refrigerator.

The caviar from honey agaric according to this recipe turns out to be surprisingly aromatic, tasty and tender.

Secrets of cooking any mushrooms

Mushrooms must be thoroughly washed, cleaned of sand and forest debris, which often rushes to them.
To do this, they need to be soaked in water for a short time. It should not be kept for a long time, because they absorb water well and become loose and watery, especially tubular mushrooms - porcini, boletus, boletus.
With butter, it is better to remove the skin from the caps before cooking.
Boil wild mushrooms before frying.
Always skim mushrooms when boiling.
If you are cooking a lot of mushrooms, use a larger saucepan because it creates a lot of foam. Make sure that she does not run away, otherwise you will have to wash the stove later.
Throw in a colander in batches if there are a lot of mushrooms.
Put mushroom caviar in jars tightly, try not to leave air.
If the jar with mushroom caviar swells up during storage, is not tightly closed and leaks, or mold appears - throw away such preservation without a doubt in any case! It is very dangerous! Take care of yourself and your loved ones!

Mushroom caviar with vegetables

An excellent recipe for recycling green tomatoes - a very interesting combination of products, and the taste is amazing!

If you have already spun pickled green tomatoes and caviar from them for the winter according to our recipes:

Then feel free to add the rest to the mushroom caviar - you will not regret it! It turns out insanely delicious!

Products:

1 kg of mushrooms (already boiled)
300 g onions
300 g carrots
300 g bell pepper
300 g green tomatoes
150 ml vegetable oil
1 table. spoon of salt
1 table stock 9% vinegar
1 PC. Bay leaf

Cooking step by step:

Sort out the mushrooms, wash them from sand and dirt.

Cut large mushrooms (for example, if they are boletus, boletus or porcini).

Boil them in salted water for 35 minutes, skimming the foam all the time.

Throw in a colander and let the water drain

You can grind vegetables in any available way (chopper, chopper, etc.). For this recipe, in my opinion, a meat grinder is ideal - after all, we grind raw vegetables here.

We clean the carrots and scroll through the meat grinder.

Wash bell pepper, cut, remove seeds and stalks and also crank through a meat grinder

Wash green tomatoes, cut and roll them in a meat grinder.

Then we twist the boiled mushrooms.

Chop the onions quite finely.

Pour vegetable oil into the pan. If the volume of vegetables and mushrooms is large, it is more convenient to cook caviar in a cauldron.

Fry the onions in vegetable oil until tender.

Add carrots, fry them together for 10-12 minutes.

Add all other vegetables: bell peppers, tomatoes and then chopped mushrooms.

Mix everything and simmer under a closed lid for one hour, stirring all the time so as not to burn.

Ten minutes before readiness, add spices: ground pepper, lavrushka and salt if necessary (taste: what you lack, then add) and, of course, vinegar. If you like spicy dishes, then you can add more pepper and vinegar than in the recipe.

Be sure to mix everything well and simmer for five minutes so that everything boils and the taste is evenly distributed.

Remove the bay leaf from the caviar before placing it in the jars. If you leave it, the taste will be too spicy ... although as you like.

So, we lay out the mushroom caviar with vegetables in the jars, tamping tightly so that there is no air left. We send the cans to be sterilized in a pot of water at medium boil

0.5 l - half an hour
0.7 l -40-45 minutes
1 l - 1 hour

We take it out of the pan and twist the workpiece. Turn over, leave to cool completely.

If you want to play it safe, hide it under the blanket, let it cool down there.

All delicious, aromatic mushroom caviar with vegetables is ready!

Be sure to save some caviar to sample it right now - the perfect snack and spread on the bread!
Bon Appetit!