Mushroom caviar for the winter: recipes

Was the summer successful, and was the "quiet hunt" for mushrooms successful? What to do with the "booty"? Of course, prepare for future use. And mushroom caviar for the winter is much tastier than frozen mushrooms. The recipes for preparing such an appetizer are varied and quite simple, they can be mastered by a non-professional cook. Well, would you like to pamper yourself with a fragrant mushroom snack in the middle of winter? Then we cook caviar in our own home from fresh forest mushrooms!

Basic rules for cooking mushroom caviar for the winter

What mushrooms are good for caviar? Basically, everything is edible. But the most popular are white, mushrooms and boletus, boletus, boletus and chanterelles. But very much nothing is obtained from caviar from milk mushrooms, russula or moss mushrooms. It is possible to make an appetizer from several types of mushrooms. And if you pickled the mushrooms, and the legs remained from them, this is also a good "raw material" for a caviar snack.

Before starting cooking, all mushrooms must be sorted out, peeled and rinsed. Rotten and wormy ones are not suitable - we dispose of them. Housewives know that the most routine thing in cooking mushrooms is to clean the gifts of the forest. I recommend my proven method. I clean fresh mushrooms with the hard side of a dishwashing sponge or a toothbrush, removing adhering debris, and then just rinse in running water.
Mushroom caviar is made from boiled mushrooms, so pre-boil the mushrooms for about forty minutes. Sometimes mushrooms are stewed in a skillet.
But vegetables, which will additionally enrich the caviar with aroma and taste, as well as ennoble the color (onions, carrots), need to be fried.
That is why caviar and caviar, which has a homogeneous consistency, therefore, both mushrooms and vegetables must be chopped. The best helper here is a blender.
It is better to take small jars for storing caviar (up to a liter in volume). We must sterilize them, and do not forget to repeat the procedure for the caps.
Well, and the most important rule that applies to absolutely any blanks: we cook with the mood - then the caviar will taste great and will be stored for a long time.

Mushroom caviar through a meat grinder

The classic version of the appetizer is considered to be a simple mushroom caviar for the winter, a recipe through a meat grinder. You can stock up on any mushrooms for this. Their volume is the same, however, for the convenience of calculating the ingredients, we start from the kilogram. For mushrooms you will need:

150-200 grams of carrots and onions;
vegetable oil - ¼ faceted glass;
spices for seasoning - salt and ground pepper.

Boil the mushrooms in salted water with bay leaves for half an hour. Fry grated carrots and finely chopped onion in oil. Then we pass the finished vegetables and mushrooms through a meat grinder. It would be nice - through a fine-perforated lattice, then the consistency of caviar will be more homogeneous and tender.
After the meat grinder, place the whole mass in a thick-walled dish, salt to taste and add a little pepper. Simmer, stirring constantly, over low heat for 40 minutes.
Ready caviar should be put into sterilized glass jars of small volume and sterilized in any convenient way.

Mushroom caviar for the winter - recipes with garlic

Incredibly fragrant, with a little pungency it turns out mushroom caviar with the addition of garlic.
Ingredients for a versatile recipe with a mushroom and garlic snack:

boiled mushrooms - 2 kg;
2-3 large onions;
a pound of carrots;
A glass of tomato juice;
garlic - 5-10 teeth;
to taste - pepper and salt;
vegetable oil.

Chop the onion as small as possible and fry it very well in a deep frying pan until golden brown. Put the carrot grated on a fine-mesh grater into the fried onion, simmer until tender. Then we send boiled and chopped mushrooms to vegetables. Salt and pepper to taste, mix and simmer with tomato juice until all the liquid has evaporated. At the end of cooking add chopped garlic.
While still warm, lay out the caviar in sterile jars. Sterilize over low heat for half an hour in a saucepan of boiling water. Then we roll up the lids, put it under the "fur coat" upside down until it cools completely.

This is far from the only way to prepare such yummy as mushroom caviar for the winter; cooking recipes are varied. Caviar with garlic with the addition of vinegar is very well stored. It is done like this:

For the same amount of ingredients, we take a tablespoon of 9% vinegar. And we don't need tomato juice.
We fry vegetables, put chopped mushrooms to them, simmer over low heat for an hour and a half, pepper and salt, do not forget about garlic - add it before the end of stewing.
At the end of stewing, add vinegar. Mix everything well - and the caviar is ready for "packing" in sterile jars. Additional sterilization is not required. We roll up the lids, turn the jar upside down until it cools completely.

Mushroom caviar with tomatoes

Mushroom caviar, tasty, comes with tomatoes. It is easy to prepare, it is stored well. It can be served with meat and with any side dish. Or you can just spread it on bread - you get an amazing sandwich. Ingredients:

fresh mushrooms - 1.5 kg;
a couple of large tomatoes;
medium-sized onion;
garlic - 3-4 teeth;
sunflower oil - about 3-5 tablespoons;
salt and red and black pepper (ground) to taste.

Chop the sorted and washed mushrooms very finely with a knife. Fry the mushrooms in a dry, hot skillet without oil until the liquid ceases to stand out from them.
Chop the onion finely. Throw the onion to the mushrooms, stir, add vegetable oil after a minute. Fry until tender, add diced tomato slices.
After 5-10 minutes, remove the pan from the stove, cool its contents a little, grind with a blender. Return to the pan and simmer over low heat for half an hour.
We spread the caviar in jars, sterilize and roll up the lid.

It is also good to harvest caviar with tomatoes like this:

mushrooms - 1 kg. (white, boletus, boletus, boletus will do);
peeled carrots - a pound;
tomatoes - 1 kg;
garlic - 100 gr;
vegetable oil - one and a half glasses;
dill - to taste;
salt - 40 gr;
sugar - 30 gr.

Boil mushrooms in salted water for twenty minutes, strain through a colander.
Cook carrots separately until ready.
Peel the tomatoes.
Skip mushrooms, vegetables, dill in a meat grinder, add oil, salt, add sugar. Put this mass on a quiet fire, cook for an hour and a half, stir at times. Arrange in clean jars, roll up.

Mushroom caviar in a slow cooker

The multicooker will come to the rescue in the preparation of mushroom caviar. This electric saucepan will save you time and make your mushroom snack easier. So how to cook mushroom caviar in a slow cooker?

The mushrooms must first be boiled. Let it be boletus (or any other) - 800-1000 grams. We need to them:

a couple of medium carrots;
large bulbs - a couple of pieces;
garlic teeth - 5 pieces;
salt and pepper as much as you need so that the taste of the dish is pleasant to you;
vegetable oil - about half a glass;
9% vinegar - 2 tablespoons.

First of all, load grated carrots and finely chopped onions into the multicooker. Pour a little oil into them and put them in the "baking" mode for half an hour.
Meanwhile, we pass the mushrooms through a meat grinder. But we do not remove the meat grinder - when the vegetables are cooked, we also grind them with its help.
Combine chopped vegetables and mushrooms in a multicooker more often, salt and pepper, pour in the rest of the oil and keep the ingredients in the "stewing" mode for half an hour. Then add chopped garlic, vinegar, mix - and behold, the caviar is ready to move into the jars.
It is not necessary to sterilize, you can store the jars in the refrigerator - the caviar does not spoil for 3-4 months.

Mushroom caviar from honey agarics

Honey mushrooms are usually recruited a lot, so a couple of kilos can be allocated for caviar. For 2 kilograms of mushrooms, we need:

onions - 500 g;
garlic - teeth 6-7;
salt to taste;
a pinch of citric acid;
vegetable oil - 5 tablespoons.

Chop the onion and fry in oil. Add pre-boiled mushrooms to it. Fry until tender, until the liquid evaporates.
Then add salt, garlic (we pass it through a garlic press). Fry a little more.
We send mouth-watering mushrooms to a blender. Grind.
We put the caviar in jars (sterile), sprinkle with citric acid. Roll up, cool upside down. Honey mushroom caviar is ready!

Mushroom caviar without sterilization

Sterilization is not a prerequisite for keeping caviar for a long time. It is possible to omit this item.

We take a lot of mushrooms - 3 kilograms, less simply does not make sense - such a snack will not stagnate! For mushrooms you need:

half a kilo of onions and carrots;
non-flavored vegetable oil - 2 cups;
ground salt and pepper to taste;
black peppercorns - 5 pieces;
lavrushki - a couple of leaves;
9% vinegar - 3 teaspoons.

Boil the mushrooms. Fry onions and carrots. We pass mushrooms and vegetables through a meat grinder. Then we simmer the mass in oil, adding salt, pepper, lavrushka. It will take at least 1.5 hours to extinguish.
At the end of cooking, add vinegar, mix and begin to lay out the mushroom caviar in sterile jars. We roll up the lid and safely store it in the cellar for six months.

Mushroom caviar with carrots and onions

There is no simpler recipe for caviar from mushrooms than with carrots and onions. How to cook mushroom caviar according to this simplest recipe?

We take any mushrooms, boil. By the way, even frozen ones will do. Then we take vegetables from the calculation - for every half a kilo of mushrooms, one carrot and one onion. You will need vegetable oil, ground pepper and salt. You can also add greens, but be careful with them so as not to kill the mushroom aroma.
Saute vegetables in oil. When they are ready, grind them together with the boiled mushrooms in a blender.
We put the future caviar in a saucepan, salt and pepper, and simmer over low heat for an hour and a half.
After spreading the caviar in jars, we complete the preparation by sterilizing in boiling water and rolling up the lid.

Cep caviar

Noble porcini mushrooms give the caviar a unique taste and a unique aroma. And if you make it with eggplants, it will not be easy to tear yourself away from such a dish!

Ingredients:

a kilogram of fresh porcini mushrooms;
the same amount - eggplants;
onions - a pair of heads;
head of garlic;
a tablespoon of 9% vinegar;
vegetable oil;
salt and ground pepper.

Boil the mushrooms. This is enough for 15 minutes, if you grind them.
Cut the eggplants, without removing the peel, into a medium cube.
Chop the onion and brown in oil. We put pieces of eggplant on it. Squeeze the garlic through a press, cook all the vegetables under the lid until softened. Then we pass the vegetables through a meat grinder or a fine blender. We do the same with mushrooms.
Mix the ingredients, salt, pepper, simmer in a pan for 10 minutes.

Even when I'm lucky to pick up chanterelles in the forest, I cook just such caviar according to the recipe.

You will need:

1 kg each. porcini mushrooms and chanterelles;
1 glass of water;
5 tbsp vegetable oil;
5 tbsp 6% vinegar;
1 tbsp dry mustard;
1 tsp citric acid;
ground black pepper and salt to taste.

We wash and clean the mushrooms.
Dissolve citric acid and 10 grams of salt in water, bring to a boil, lower the chopped mushrooms, cook slowly until tender, stir constantly, remove the foam with a slotted spoon.
The mushrooms float up during the cooking process, we transfer them to a colander, rinse, let the water drain, grind through a meat grinder.
Season with vegetable oil mixed with mustard and vinegar, salt and pepper to taste, mix well.
We transfer the mushroom mass to sterilized jars, cover with clean lids, sterilize for an hour, roll up. Storage - basement or other cool place.

Mushroom caviar from butter

Cooking caviar from butter is a pleasure. This appetizer turns out to be incredibly tender!

You can remove the oily film from raw mushrooms, or you don't have to be puzzled, and just change the water several times during cooking.

Grind a kilogram of boiled butter in a blender. Fry a large onion, chopped into crumbs, in vegetable oil. We send mushroom gruel to the onion, salt and pepper to taste. Simmer over very low heat for an hour and a half.
We put the prepared caviar from butter in jars, sterilize it in boiling water for half an hour, roll it up with a lid and store it calmly in a cool, dark place.

Storage rules for mushroom caviar

You can store caviar in jars in the refrigerator, but its age there is short-lived - an average of a week. Well, this, of course, applies to recipes without sterilization.

Sterilization allows food to be stored longer and is an excellent way to store large quantities of supplies. Sterilized jars of mushroom caviar can be stored underground, in a cellar or in a cool pantry for an average of 3-6 months.

Mushroom time is in full swing. Do you want bright and tasty summer memories? Then let there be among your blanks mushroom caviar for the winter! Cooking recipes such snacks are varied, but simple - cook, experiment, surprise your household with your culinary skills. Hurry to make and roll up the gifts of the forest in jars, and more so that you have something to feast on in winter!

See, mushroom caviar for the winter cooking recipes with garlic, video: