Caviar from frozen porcini mushrooms. Is it possible to freeze mushroom caviar

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

Even after purchasing mushrooms, many housewives only know how to prepare 3-5 recipes for dishes that include mushrooms. Only real mushroom pickers know almost everything about mushrooms: what mushrooms should be collected and at what time, how long should boletus, milk mushrooms, russula be cooked, what mushrooms are ideal for pickling, pickling, drying, stewing, what foods do they go perfectly with? Let's try to at least improve this situation a little.

Mushroom caviar from boiled mushrooms - basic technological principles

When preserving food, first of all, pay attention special attention the issue of safety of prepared products - to mushroom canned food this requirement is doubled. Let us briefly formulate the basic rules of mushroom canning:

The main principle of canning, ensuring long-term storage products - sterility of containers, careful sorting of ingredients to remove dirt and signs of spoilage of vegetables. Shelf life is increased by pasteurization, which destroys harmful microorganisms. The duration of pasteurization depends on the volume of the cans, heating temperature, and the degree of preliminary heat treatment of the products.

Mushrooms have a dense texture and retain their shape even after prolonged cooking, but you should also take into account the degree of cooking of other components included in the dish: the consistency of the caviar components in the finished dish should be the same.

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

The tightness of the closure protects the workpieces from the access of air, which, together with the products, contributes to the development of pathogenic microorganisms. Therefore, you need to carefully check the quality of the closures of the cans.

If products are prepared without pasteurization, then it is necessary to increase the content of natural preservatives in the products: salt, acetic acid, sugar. But sometimes this technique is not very suitable, because it significantly changes the taste of the product, not for the better.

When you use an unfamiliar recipe for the first time, do not take risks; it is better to pasteurize the product to avoid unnecessary troubles, even if the authors of the recipes emphasize that everything has been tested.

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

Fresh herbs when canning, it is better to add 5-10 minutes before the end of cooking or stewing in order to better preserve their aroma 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 honey mushrooms. Of course, the taste and smell of caviar from such mushrooms will be less intense, but you don’t have to worry about health safety - these mushrooms can be safely used for any dishes without prior boiling.

Mushroom caviar in a jar or in freezer– this is an opportunity to quickly prepare pies or pizza, soup, cabbage rolls, stuffed eggplants, zucchini or tomatoes, add it to meat solyanka or use for cooking cereals and beans.

Mushroom caviar from boiled mushrooms - a universal recipe

Ingredients:

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

P preparation:

Selected and washed wild mushrooms should be boiled until full readiness. Typically, cooking edible mushrooms takes about 40 minutes. It is necessary to change the water once during cooking.
Place the boiled mushrooms in a convenient bowl. Let them cool a little.
Puree the mushrooms. This can be easily done using 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 and grate the carrot root on a coarse grater. Fry them in oil. This should take about 15 minutes.
Send mushroom puree for frying. Add salt and pepper immediately.
Cook 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. Cook to completion.
Sterilize the jars and boil the lids for a couple of minutes.
Fill a sterile container with caviar. Screw on the lids.

For canning, use coarse kitchen salt that is not iodized.

Often, some recipes indicate the amount of salt, sugar and vinegar in grams, while in others the measures are written in tablespoons. This creates confusion that wastes valuable time in the canning process. Make a sign for yourself and attach it in a visible place in the kitchen 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 searching for tips on the Internet.

Canning jars can be prepared ahead of time so you don't have to waste time on the day you're preparing food for canning. Clean them normally baking soda, rinse under strong running water and dry in a preheated oven. Then sterilize the lids, 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 a defect is suddenly discovered in the jars or lids, or a miscalculation required quantity containers will not be entirely accurate, but the product is already ready for packaging and must be laid out while hot. Free yourself from unnecessary fuss in the kitchen during the hot preparation season.

We need:

Boiled mushrooms - 1.5 kg
Onions - 700 g
Carrots - 600 g
Black pepper (ground) - 1 teaspoon
Garlic (we use dried powder) - 2 teaspoons
Salt - 2 teaspoons + to taste
Table vinegar (9%) - 2 tbsp. spoons
Vegetable oil - to taste (for frying and stewing, we use up to 150 ml)

If the garlic is fresh, then 5-7 large cloves.

If you want more spices, then 2 bay leaves and 5 peas allspice.

Important details.

The preservation yield is about 2.2 liters.
It is believed that for a rich result it is better to use fresh wild mushrooms and not even all of them, but only lamellar ones. Perfectly cook caviar from saffron milk caps, honey mushrooms, milk mushrooms and champignons.
In cases with a meat grinder, this principle is not so important. Feel free to cook with the tubular mixture. These are white, Polish, moss mushrooms, boletus mushrooms. Some sliminess during boiling and frying will be lost in the overall ensemble.

How to cook.

Wash the mushrooms thoroughly. It’s better in running water, moving it with your hands. Boil in salted water for an average of 20-30 minutes. The mushrooms are cooked if they sink to the bottom.

Drain the liquid through a colander. We don't need excess moisture. You can place it on a towel to air dry while we prepare the onions and carrots.

Everything is also simple with them: we clean, chop and fry in a frying pan, as in soup dressing. First, place the onion in hot oil for 2-3 minutes until translucent. Then add carrots to it - another 5-7 minutes on the fire. We process this colorful mixture through a meat grinder. It is better to install a large grille.

Following the root vegetables, we send them to twisting boiled mushrooms. Mix the mixture, add salt and pepper and garlic powder.

Simmer everything over low heat. This takes up to 50 minutes. At the end, taste for salt, adjust to your liking and add vinegar. Stir, simmer for another 5 minutes and place hot in sterilized jars.

If we use fresh garlic, then it’s better to chop it with a knife and put it in the stew 15 minutes before the end.

Let's add variety

With the same composition you can make caviar differently.

We chop the mushrooms with a knife - at home, randomly, sometimes smaller, sometimes larger. We only grind the fried onions and carrots through a meat grinder. It will turn out richer and very harmonious. This option is one of our favorite supplies for future use.

There is a third algorithm for the specified proportions.

It is for lovers of homogeneous alternatives, when caviar lies on bread like pate. All at once - through a meat grinder with a large grill, add salt and stew. Place garlic, favorite spices and vinegar towards the end. In this case, the moisture evaporation time increases - up to 60 minutes. We focus on the readiness of the carrots and be sure to taste for salt before adding the vinegar.

By the way, among the ingredients there may be ripe tomatoes not the most watery variety (cream, etc.). Slightly reduce the carrots and onions, and decorate the composition with tomatoes based on their total weight. Another idea with a consistent result for our recipes is deliciousness!

“Kaleidoscope” of boiled mushrooms with vegetables

Let's not limit ourselves. Let the first violin be accompanied not only by the usual duet, but by a whole vegetable orchestra. Moreover, this mushroom melody can be preserved until the New Year even without vinegar.

Ingredients:

Mushrooms (boiled) - 1 kg
Tomatoes - 600-800 g
Onions - 500 g
Carrots - 300 g
Sweet pepper (red) - 300 g
Salt - 1-1.5 tbsp. spoons
Sugar - 1 tbsp. spoon
Oil - 150-200 ml
Parsley - 1 medium bunch
Bay leaf - 2-3 leaves
Black pepper (ground) - to taste
Allspice (peas) - to taste

Output - approximately 3 l

Preparation.

Let's prepare the mushrooms. Wash them and boil them in salted water - on average 20-30 minutes. Drain excess liquid through a colander.

Now the key point is to choose one of three grinding options. You can put everything through a meat grinder, blend it in a blender until it reaches a consistency with in small pieces or finely chop with a knife. This will determine the texture of the snack.
We especially like the contrast when the fruits of the forest and tomatoes go through a meat grinder, and the vegetables are finely chopped with a knife or using a grater. Try it if you have an extra minute.

So, we put mushrooms and tomatoes through a large wire rack into different bowls.

Finely chop the pepper and onion. Three carrots on a grater, size to taste, large regular ones - as always, to the point.

Fry the onion until golden - 3-4 minutes. Add pepper and carrots to it - simmer for 5 minutes. Next, simmer the tomatoes for 5 minutes.

The last to be added to the mixture is the mushroom mass. Simmer the caviar for 30 minutes. Do not forget to use the spatula a couple of times with passion - this way the dish will not burn.

Towards the end of cooking, add salt and sugar, herbs and spices. Simmer for another 10 minutes and while hot, place the caviar into jars.

For long storage Sterilization is needed: 500 ml - 10 minutes, 1 liter - up to 20 minutes. We count from the moment of boiling water, which we pour up to the hangers of the cans.

Having rolled it up hermetically, let the supplies cool under the blanket. Best stored cool, away from light.

The beauty will last all winter, if you add 1 teaspoon of vinegar per jar (0.5-0.7 liters). Without a bite, only the acids from the tomatoes act as a preservative.

“Sunny” with carrots, onions and zucchini

The case when extra vegetables delicious cut. Zucchini is the basis here. Our favorites! How easily they adapt to the mushroom character. We'll get a lot delicate dish, where, however, there will be something to chew. A wonderful ensemble not only for bread, but also as a side dish.

According to the algorithm, the recipe is similar to the previous ones, but will require sterilization. But we don’t need to pre-boil the mushrooms. If you have a choice, it is better to take plate ones or a mixture of them with tubular ones.

We need:

Zucchini - 2 kg
Fresh mushrooms - 800 g
Tomatoes - 800 g
Onions - 500 g
Carrots - 300 g
Salt - 2 tbsp. spoons
Turmeric - 1 tbsp. spoon
Sugar - 60-80 g
Vegetable oil - 250 ml (150+100)
Apple cider vinegar (6%) - 5 teaspoons

Important details.

The preservation yield is about 4.5 liters.
We use young zucchini entirely. Remove the skin and seeds from the old ones. It is convenient to scrape out the latter with a spoon.

How to cook.

Cut the zucchini into small cubes. Chop the tomatoes in the same size (you can peel them). Chop the onion even finer. Three carrots on a grater.

Grind the washed and slightly air-dried mushrooms through a meat grinder. If you want to cut it, then cut it to the size of the zucchini.

In a large saucepan, fry the onion and add turmeric and salt. Zucchini goes with them - simmer the mixture for 15 minutes over low heat. Then add tomatoes and sugar - simmer for another 10 minutes.

During this time, fry the mushrooms separately with butter so that the liquid evaporates a little. Place the compacted mushroom mass into a saucepan. Stir and simmer gently for up to 10 minutes.

Taste for salt and add vinegar at the very end. Can be placed in sterilized jars. We will send them for short sterilization and seaming. For jars of 500-700 ml - 15 minutes.

Let the caviar cool, wrapped up, as usual. Store in a cool and dark place.

Mushrooms are famous for their rich composition and presence nutrients. Although they belong to plant foods, are not inferior in calorie content to meat. Therefore, our mushroom caviar will appeal to everyone: both vegetarians and those who observe low calorie diet, and gourmets. So feel free to offer the caviar recipe to everyone you know.

Delicious caviar recipe

Mushroom caviar, the recipe for which we will now analyze, is prepared from any fresh mushrooms. But it’s better if it’s honey mushrooms. The mushrooms must be boiled, and if they are bitter mushrooms, for example, milk mushrooms, then soak them in cold water. By adding to the recipe, we get the expressive taste of mushroom caviar.

We must have in stock:

2 kg of fresh mushrooms;
300 gr. onions;
juice of half a lemon;
olive oil – 4 tbsp;
salt and black pepper.

Recipe:

Place peeled and chopped mushrooms in a large saucepan and cook for an hour. Be sure to follow the cooking time to avoid poisoning. Then cool and drain in a colander.
Grind onions and fry in a frying pan in oil.
Pass the cooled mushrooms through a meat grinder. We do this 2 times. Mix onions, mushrooms, sprinkle with pepper, add 1 tablespoon of salt - mushrooms love salt.
Fry the entire mixture for 5-10 minutes so that the pepper gives the mushrooms an enhanced taste and aroma. Remove from heat, place in sterile jars, adding lemon juice.

Classic caviar recipe

IN basic recipe caviar we only need 3 components: onions, mushrooms and vegetable oil, not including spices. Our mushroom caviar different varieties– you can take chanterelles, boletus, honey mushrooms, it will be prepared in 2 steps: cook the mushrooms, then chop them. Such a simple recipe.

We will need:

1.2 kg fresh or 700 gr. salted mushrooms;
sunflower oil - a few tablespoons;
a couple of onions.

Recipe:

Soak the salted mushrooms in water for 2-3 hours to release the salt. If the mushrooms are fresh, then you need to wash them with salt and boil them in a large amount of water - cooking will take 1 hour.
Drain the water from the mushrooms. Peel the onion and cut into 4 parts.
Chop onions and mushrooms. Caviar will be better if its grains are small and the mass is homogeneous. For this it is better to use a chop, but a meat grinder is also suitable - we pass it 2 times. Add 1 tsp. pepper and salt, season with oil.

Let's take:

several carrots and the same amount of onions;
1.5 kg of fresh mushrooms - any, preferably honey mushrooms;
sunflower or olive oil – 180 g;
table vinegar – 60 g;
3-4 bay leaves;
black peppercorns;
ground red pepper;
2 tbsp salt.

Recipe:

Sort the mushrooms, rinse in salted water, and boil in a large container for 20 minutes. Drain in a colander.
Place a large attachment in the meat grinder and pass the boiled mushrooms through.
Peel the onion and, finely chop, fry in oil with grated carrots until golden brown.
Mix the mixture with spices, add salt, add bay leaves and place in a clean baking dish. Add the remaining oil.
Preheat the oven to 240°C. Place the mold and simmer for 2 hours. 15 minutes before the end of the carcass, pour vinegar.

Our mushroom caviar is ready. It’s not hard to guess that thanks to the long simmering in the oven, it acquired a special aroma.

When preparing for the winter, spread the mixture over clean sterile jars and roll it up. This caviar is stored until spring.

Mushroom caviar from champignons with walnuts

The caviar, the recipe for which we will now offer, is suitable for gourmets and those who are attracted to everything unusual. We will take champignons - these mushrooms are famous for their extraordinary taste, and slightly season them with walnuts. This way we get an oriental-style recipe.

Let's prepare:

800 gr. fresh champignons;
300-350 gr. carrots;
200 gr. Luke;
90 gr. walnut without shell;
sunflower oil;
garlic – 3-4 cloves;
black pepper

Let's start cooking:

We clean the mushrooms from debris, wash them and chop them coarsely. Place the mushrooms on a baking sheet, place in the oven, and bake for 20 minutes. The champignons should wilt slightly at a temperature of 180°C.
Using coarse grater, chop the carrots. Chop the onion as finely as possible. Peel the garlic cloves.
Place the onion in a frying pan and fry in oil. Add carrots to the onion and fry over low heat for 8 minutes. We're filming.
Remove the champignons from the oven, pass them through a meat grinder, adding onions, carrots, garlic, walnut. Season with oil, sauce and spices, not forgetting to add salt, and mix.

Mushroom caviar with onions for the winter can serve as the basis for a large number of dishes. It can be used as a spread on bread or crackers, that is, for preparing snacks. And how independent dish mushroom caviar is also used. There are several preparation methods: winter preservation and the salad is not long-lasting. And interpretations of one recipe for mushroom caviar huge amount
The main feature of this dish is its original taste and appetizing aroma. The versatility and nutritional value of mushroom caviar can be a real boon for diversifying a menu containing large number proteins and fiber. Moreover, the cooking method and ingredients can be varied, and the process itself does not take much time.

Mushroom caviar can be prepared from any type of mushroom: honey mushrooms, milk mushrooms and other plants of this type. It is better to choose mushrooms that grow in deciduous forests, as they have a distinct aroma and enhanced taste.
If used raw mushrooms, then they must first be boiled, stewed and fried until fully cooked. Otherwise, such caviar can cause poisoning. Metal caps must not be used for screwing.
You can use salted, fresh and pickled products. Sometimes they are mixed to create original taste. So, by combining the incompatible, you can create interesting product. If you use canned mushrooms, then they will contribute to food product spicy notes.
Additionally, you can use other vegetables. This will improve taste characteristics and diversifies the palette of the dish. The versatility of this product makes it indispensable for festive table. Spices and herbs can complement the taste and aroma.

Mushroom caviar for the winter

This recipe assumes the presence of the products that I use for cooking. French pate. It is the method of preparation and the composition of the products that make this mushroom caviar piquant and even slightly specific. Moreover, the composition does not imply a huge number of products.

Product composition:

500 gr. fresh mushrooms;
1 small onion;
several branches of greenery;
20 grams of salt;
20 grams of pepper;
1 tablespoon olive oil;
20 milliliters of lemon juice.

Mushroom caviar for the winter, a simple recipe:

Mushrooms are cleaned and washed in running water.
The product must sit in water for 24 hours.
Cut the mushrooms into small pieces.
The plant needs to be stewed. The process takes 1 hour. In this case, water should be added to the container. You can put 1 bay leaf.
Chop the onion and fry on olive oil until it becomes soft.
As a result of cooling, the mushrooms are passed through a meat grinder several times.
The two mixtures must be thoroughly mixed together.
During the mixing process, spices and citrus juice are added.
The finished product is placed in glass containers and covered with plastic lids.
The product can remain in this state for a year, if conditions allow it. You can use mushroom caviar with lemon at any time, and you can simply eat it with bread, forming canapés or sandwiches.

Mushroom caviar from boiled mushrooms for the winter

Mushroom caviar except standard set products may include additional components. Popular due to availability and bright taste, carrots and tomato. In addition, they visually make the dish more appetizing and attractive.

Availability of products:

1000-800 grams of mushrooms;
500 grams of onion;
400 grams of tomato;
300 grams of carrots;
4 tablespoons of spices;
green.

Mushroom caviar for the winter recipe through a meat grinder:

The mushrooms are prepared for the subsequent cooking procedure.
Boil the product in salted water, you can add some spices and a branch of herbs to the broth.
The boiling process continues for half an hour. Then the plant is strained and dried.
When the boiled mushrooms have cooled, they should be finely chopped or minced.
Fry chopped mushrooms in oil for half an hour. The contents must be constantly stirred so that the plant does not burn.
Finely chopped onions, carrots and tomatoes are fried separately from the mushrooms. You can additionally stew the vegetable stew.
While hot, mushrooms and stewed vegetables are mixed, spices are added and sautéed together for about 15 minutes.
Before the mushroom caviar has had time to cool, it needs to be packaged in jars. Containers must be sterilized, otherwise the product will spoil.
The greens can be finely chopped or divided into small sprigs. You can add it at any stage.
The mixture should be consumed within 1-2 weeks. You can also preserve it, but to do this, you need to carefully sterilize glass containers and lids, which must be plastic.

Porcini mushroom caviar for the winter

The main feature of preparing caviar is that the main ingredient is porcini mushrooms. Although you can use any for cooking - even champignons. Additional components are used to enhance the taste.

Qualitative composition:

1000-1500 grams of porcini mushrooms;
2 large onions;
1 small head of garlic;
3-5 tablespoons of salt;
Pepper mixture;
40-50 milliliters of sunflower oil.

How to prepare mushroom caviar for the winter:

Mushrooms need to be thoroughly prepared for further processing: cleaned of debris, peeled off the top layer of plaque, soaked the plants. Do not use spoiled porcini mushrooms.
After this, the ingredient is cut into small pieces and washed under waste water within a few minutes.
White mushrooms need to be served heat treatment, namely, fry them without adding sunflower oil.
The procedure should be continued until all the water has evaporated from each piece of the plant.
After each slice has approximately halved in size, then you can add vegetable oil, a little salt and the mixture ground peppers. It's better not to use a lot of spices. As a result, the mushrooms should acquire a golden color.
The onion is fried separately from the main ingredient. Vegetables can be cut in any way: rings, half rings, cubes. Fry until the onions become the same color as the mushrooms.
Products fried to medium are ground in a food processor or using a blender to a certain value - this can be a puree or a grainy mixture of the specified goods.
After the grinding procedure ready dish used as a spread on toast or bread. Sometimes caviar is used as a snack. Preserve this product It is not recommended, since the plant does not lend itself to sufficient heat treatment during the preparation process.
Mushroom caviar from porcini mushrooms is intended for immediate use as food. You can store it for a week, after which the food product will become unfit for consumption. Thanks to a non-standard ingredient, namely porcini mushrooms, the dish becomes original and especially tasty.

Caviar from fresh mushrooms - winter recipes

This appetizer is a flavorful and extraordinary addition to main courses. Thus, standard champignons, which are eaten more often than any other mushrooms, take on a completely different meaning in the diet.

Main components:

500 gr. champignons;
2 small onions;
2 small carrots;
100 grams of vegetable oil;
Salt;
Ground pepper.

Caviar from boiled mushrooms for the winter:

The carrots and onions are chopped into small, same-sized cubes. It is better if the vegetables are grated.
Fry them in half the indicated portion of oil until the ingredients become soft.
Place the fried vegetables in a food processor and chop completely.
The same thing happens with champignons and in the same way, additional components are ground in the specified device.
Boil semi-finished caviar in a saucepan for 10 minutes until fully cooked.
Pack the finished product into jars and seal metal lids.
The product can be stored in the refrigerator for two weeks. Since champignons are quite affordable product, then it is not advisable to store caviar from this type of mushroom, so there is no need to produce a huge amount of this type of caviar.

Mushroom caviar from honey mushrooms for the winter recipes

This dish can be prepared from any type of mushroom. You can also use this plant in any form: dried, fresh, salted or canned. But at the same time taste qualities calves do not deteriorate.

Ingredients:

500 gr. honey mushrooms;
Vegetable, butter or olive oil;
Salt and pepper;
Green.

Mushroom caviar from honey mushrooms for the winter:

First, the plant is boiled for 10 minutes.
Then the frying process occurs.
After this, add herbs, salt, and pepper to the mixture.
The prepared product is crushed using a blender or food processor. The same consistency is formed by passing the composition through a meat grinder.
The storage method depends on what mushrooms were used in the base of the dish. If the basis is forest fresh mushrooms, then it is better to sterilize. Champignons and dried samples do not require special storage conditions, or rather long ones.

Mushroom caviar for the winter with tomatoes is very nutritious and original dish, which is available in a wide range. The main feature of the dish is that it can be consumed at any time and with any product together. Mushrooms are used for cooking various types and any storage. This is what makes mushroom caviar so popular among the population and housewives.