Mushroom caviar: recipes for preparations for the winter. Mushroom caviar from boiled mushrooms - recipes for the winter

Published on June 8, 2017

Continuing the series of articles about winter preparations, I am publishing the following recipe that I really liked. Today we’ll talk about how mushroom caviar is made. In the fall, when mushroom hunting begins, many people go to the forest to collect as many mushrooms as possible and then cook them deliciously.

You can make soups from mushrooms, fry them with potatoes, or marinate them. Yes, there is a lot more that can be done using wild mushrooms as a base. Yes, it is wild mushrooms that are best used in this recipe since they have wonderful aroma which can only be possessed by those mushrooms that grew in the forest.

The list of dishes in which you can use mushroom caviar is huge. It can be used as independent dish, cook the pasta and add caviar to the pasta, to fried potatoes It's also perfect as a side dish. Yes, just open the jar and spread mushroom caviar on a piece fresh bread It will also be just great.

Recipe for mushroom caviar with onions

The recipe is quite simple. Peel and cook the mushrooms and then fry the onions. To fried onions add boiled mushrooms minced through a meat grinder. Well, in general, read about all stages of preparation in more detail.

INGREDIENTS:

1-1.5 kg forest mushrooms.
2 heads of onions.
Vegetable oil.
Laurel 1-2 leaves.
Salt to taste.
Vinegar 9% half a tablespoon.
Ground red pepper half a teaspoon.
Ground black pepper half a teaspoon.

Cooking process.

Of course, the dish will be much tastier from forest mushrooms, but mushroom caviar from those grown on special farms is no worse. So you can cook caviar from any mushrooms you come across.

First you need to sort out the mushrooms. If they are forest mushrooms, make sure there are no worms left in the mushrooms. They especially like to hide in the stems of mushrooms.

You also need to scrape off the dark forest residue.

If these are farm mushrooms, such as oyster mushrooms, they are grown on sunflower husks, which remain on the mushroom stems and also need to be disposed of.

If there are worms in mushrooms, especially forest ones, which can be problematic to get rid of, eat one the right way. Pour warm water into a saucepan, add salt and add salt water mushrooms for 30 minutes. The salt will cause the worms to crawl out of their hiding places and settle at the bottom of the pan. All you have to do is carefully collect the mushrooms from the surface and drain the water from the pan. This method, of course, does not apply to those mushrooms that are very heavily populated with worms; of course, it is better to get rid of such mushrooms.

Cut the prepared mushrooms into small pieces. Then we put them in a saucepan and boil for 30 minutes. To speed up the process a little, before adding the mushrooms, throw a tablespoon of salt into the water. This will make the water boil much faster.

When you cook the mushrooms, foam will appear that you need to get rid of. If you don’t do this, there will be so much foam that it will fall over the edge of the pan and spread all over the stove. So it's best to remove the foam as needed.

Cook the mushrooms over low heat for 30 minutes. Then I drain the water through a sieve and leave the mushrooms in the sieve so that the water can drain from them while I work on the rest of the ingredients.

While the water is draining from the mushrooms, you can peel the onions. Although I do this at the stage when the mushrooms are boiling. But when they are in the sieve, by this time the onion is completely peeled and cut into thin half rings. And now you can start frying the onions vegetable oil. Fry the onion until lightly browned.

When the water has drained from the mushrooms and they have cooled down a little, they need to be passed through a meat grinder.

After the meat grinder the resulting minced mushroom add the onions to the frying pan and simmer the mushrooms and onions. Simmer the mushrooms for about 40 minutes, constantly stirring the mushroom mixture with the onion.

About 10 minutes before the end of the stew you need to add ground black pepper and vinegar. Also at this stage I throw in a couple of bay leaves, which will give the dish an additional fragrant aroma. Stir and simmer for another 10 minutes. Afterwards, turn off the heat completely and remove the bay leaves from the frying pan; they won’t go into jars because they can cause excessive bitterness.

We can say that the caviar is completely ready; now it can be placed in sterilized jars and the lids can be screwed on. You can read how to properly and accurately sterilize jars in the article on how to sterilize jars for preservation.

Place the jars filled with mushroom caviar in a saucepan and sterilize for some more time. We sterilize jars with salads according to the following scheme.

0.5 liter jars 30 minutes.

0.7 liter jars 45 minutes.

1 liter jars 60 minutes.

We take the jars out of the pan, screw on the lids and arrange them with the lids down. Cover with something warm and let cool completely. This may take you about a day.

Then you can turn the jars over to normal. And it is advisable to observe them for about a week. If everything goes well and the lids do not swell, then you can transfer the jars of mushroom caviar to a place for long-term storage.

Mushroom caviar recipe with onions and carrots

This recipe will contain carrots. It will give additional sweetish taste mushroom caviar Prepared without special effort. Has good taste. Mushroom caviar will help decorate any dish not only with a beautiful color, but also with an excellent aroma.

INGREDIENTS:

1-kg. Gribov.
2 onions.
2-3 medium carrots.
Vegetable oil.
Salt and pepper to taste.
A tablespoon of 9% vinegar.
Spices.

PREPARATION PROCESS:

Let's sort through and sort the mushrooms. Only the best specimens will be used for caviar. Clean and boil the mushrooms in a lightly salted solution. When cooking mushrooms, do not forget to watch for the foam that will constantly appear on the surface of the water. This foam must be removed with a spoon. Otherwise, it may accumulate so much that it will flow over the edges of the pan.

Then we take out the mushrooms using a slotted spoon and transfer them to a sieve to remove excess water from the mushrooms.

While the mushrooms are cooling, prepare the carrots and onions.

Peel the onion and cut it into small cubes.

We peel the carrots and pass them through a meat grinder.

Chopped onions must be placed in a frying pan for frying.

Pour some oil into the pan, wait for it to heat up and add the onion. Fry it for several minutes, stirring constantly.

We take a deep frying pan because we will add carrots to the onions, and then mushrooms. This, of course, can be done in a cauldron.

And so, while the onions were fried, I passed the carrots through a meat grinder, followed by the cooled mushrooms. But just all in different containers.

Now add the carrots to the onions and fry the carrot mixture with the onions a little. Approximately 5-10 minutes.

Then I add carrots and onions ground mushrooms I stir, reduce the heat under the frying pan and simmer the dish for 30-40 minutes, stirring occasionally to prevent the caviar from burning to the walls of the dish.

After 20 minutes of stewing, you need to add the necessary spices to our mushroom caviar, mix and taste for salt. If necessary, add salt to your desired consistency. Also at this stage I add vinegar and a couple of bay leaves.

After another 10 minutes, stop simmering the product.

If you were preparing caviar in order to prepare it for the winter, that is, you plan to preserve it, I recommend removing the laurel. And if the caviar is eaten in the coming days, then you can leave the bay leaf in the dish.

Now you can lay out the mushroom caviar, cover it with lids, and continue sterilizing the caviar directly in the jars.

We put the jars in a pan with water, do not forget to put a piece of gauze in 3-4 layers on the bottom. And we sterilize the jars along with the caviar. Above there is a sign which jars need to be sterilized for how long.

This completes the recipe. mushroom caviar with onions and carrots is ready. Now you can serve it to the table and delight yourself and those around you with its magnificent aroma and enjoy the wonderful taste on winter days while remembering the hot summer days. I wish you that everything turns out tasty and quickly. Peace and health to all.

Mushroom caviar recipes are always simple and affordable. You can prepare honey mushrooms for the winter in just half an hour.

Honey mushrooms are very delicious mushrooms in any preparation. Fresh, salted, pickled, and especially caviar. You can use caviar to prepare delicious dishes that are perfect for both the daily menu and holidays.

There are many recipes for delicious caviar. You can add vegetables, herbs, hot pepper and other products.
Below are recipes for caviar, which can be made from any mushroom.
Tasty, fast and healthy! Record, save, cook and enjoy unique taste wild mushrooms, collected with your own hands or purchased at the market.

So, the mushroom hunting season begins. All mushroom lovers go to the forest to collect a lot of forest beauties and cook delicious dishes from them. Of course, every housewife tries to make supplies for the winter - she dries, salts or prepares dishes from pickled mushrooms.

But the most delicious mushroom caviar from boiled mushrooms for the winter. Her recipe is simple. You will make such a preparation, spending a minimum of time, and in winter you can serve caviar as a dish on its own or prepare tartlets, croutons, pies, potato zrazy, pancakes or vol-au-vents. Recipe for mushroom caviar with vegetables:

For 6 half liter jars, prepare the following ingredients:

boiled mushrooms - 1.5 kg;
onion - 0.5 kg;
carrots - 0.5 kg;
bell pepper red and green tomatoes - 0.5 kg each;
sunflower oil - 0.2 l;
salt, pepper, bay leaf- to taste;
vinegar - 1.5 tablespoons.

Honey mushrooms - how to prepare mushroom caviar from boiled mushrooms for the winter?

How to cook:

Fresh mushrooms you need to sort, peel, wash and boil for 20 minutes. Drain the water and place the mushrooms in a colander.
Carrot peel and grind through a meat grinder raw. The remaining vegetables can be finely chopped or minced through a meat grinder using a large grill or a special attachment if you have an electric meat grinder.
Then cut small cubes mushrooms.
Onion finely chop.
Take a large container cast iron cauldron , warm it up on gas and pour in oil.
Lay out the onions and fry until transparent.
Now add the carrots and simmer for 10 minutes. Then add the remaining vegetables and simmer again for 10 minutes.
Add mushrooms to vegetables. Stir the mixture, add salt and cover with a lid.
After the mixture boils, simmer covered for 1 hour.
Finally add black pepper and bay leaf. Simmer for another 5 minutes, add vinegar and pour the mixture into jars.
IN large saucepan make jars, pour warm water to the “belt”, turn on the gas and leave to sterilize for 30 minutes.
After the time has passed, remove the cans, roll them up and turn them over under a warm blanket.

Important: Keep an eye on the banks. If any of them swell or “explode,” immediately throw the contents in the trash. This caviar is not suitable for consumption.

Honey mushroom caviar for the winter - a simple recipe through a meat grinder

Making mushroom caviar through a meat grinder is simple and quick. You won’t spend a lot of time preparing it, and in winter you can open the jar at any time and cook sandwiches on a quick fix or other dishes. Caviar from honey mushrooms for the winter, a simple recipe through a meat grinder:

What you will need:

honey mushrooms - 1 kg boiled;
onion - 300 grams;
carrots - 300 grams;
vegetable oil - 150 ml;
vinegar 9% - 2 teaspoons;
salt, black pepper - to taste;
bay leaf - a couple of pieces.

Honey mushroom caviar for the winter - a simple recipe

How to cook:

First, sort the mushrooms, wash them and boil them in salted water for 20 minutes. Then separate 1 kg of boiled mushrooms; we will use this weight to prepare caviar.
Grind mushrooms, onions, carrots through a meat grinder. If you like the onion to be felt in a dish, then you can finely chop it and fry it until golden brown.
Now put the mushrooms and vegetables in a cauldron or another thick-walled container and put it on gas to simmer for 30-40 minutes.
After the specified time has elapsed, add salt, pepper, bay leaf and vinegar to the container with caviar. Simmer for another 10 minutes and then remove the bay leaf.
Spread the caviar on the floor liter jars , and place to sterilize in a vat of water so that the jars are covered to the top. But make sure that the water does not overflow into the jars when boiling. Sterilization of half-liter jars should take at least 30 minutes.
Take out the cans and roll them up. Then turn it over and wrap it in a warm blanket.

Advice: This caviar can be made without carrots. You will get an excellent semi-finished product for cooking spicy dishes with mushrooms and onions, with the addition of garlic. This dish can also be eaten separately, spread on toast or bread.

Garlic adds a piquant and unique taste to any dish. There are many recipes for honey mushroom caviar with garlic. You can grind mushrooms, garlic, onions, and herbs through a meat grinder. Stew it all, put it in jars, sterilize it, and roll it up.

In winter, if desired, you can add carrots to this mixture for sweetness or hot peppers for even more spiciness. But there is unique recipe mushroom caviar with tomatoes, carrots and garlic.

What you will need:

boiled honey mushrooms - 1-1.5 kg;
carrots - 50 grams;
onion - 50 grams;
sunflower oil - 25 grams;
garlic - 2-3 medium-sized cloves;
tomatoes - 100 grams;
vinegar - 1 teaspoon;
salt, pepper - to taste.

Preparation consists of the following steps:

Sort the mushrooms, wash and boil. Remember that this product is boiled down by 2 times, so cook a lot so that you get 1-1.5 kg of boiled honey mushrooms.
When the mushrooms are ready (after 30 minutes), place them in a colander to drain.
Grind the carrots on a grater. Place in a heated frying pan with a little oil and fry over low heat.
After 15 minutes, add diced onions to the carrots. Cook for another 15 minutes.
Peel the tomatoes. To do this, first pour boiling water over it and then remove the skin. Cut them into cubes and add to the carrots and onions. Simmer for 15 minutes.
Cut the cooked mushrooms into cubes, fry in a separate frying pan and add to the vegetables.
Add chopped garlic, salt, pepper and vinegar. Simmer for another 10 minutes.
In this form, the caviar can be transferred to jars, sterilized for 30 minutes and rolled up. But you can grind the whole mixture in a meat grinder, put it in jars, sterilize it and then roll it up. Choose the method that suits you best.

Important: Many housewives put the hot mixture directly into sterilized jars and roll it up. But it’s better to roll up the mushrooms after boiling the jars in hot water. This is what the cooking technology provides.

Mushrooms are traditionally prepared with carrots and onions. The above were given original recipes honey mushroom caviar with green tomatoes or vegetables and garlic. Caviar made from honey mushrooms with carrots and onions is popular among housewives, as it turns out very tasty. Carrots provide sweetness and onions provide piquancy.

Here are the products you will need:

boiled honey mushrooms - 1 kg;
carrots - 400 grams;
onion - 200 grams;
salt, pepper - to taste;
vinegar - 1-2 teaspoons.

How to cook:

Boil the mushrooms. First sort them out and wash them.
Drain the mushrooms in a colander to drain excess liquid.
Grate the carrots coarse grater and fry in a hot frying pan with vegetable oil for 10 minutes.
Cut the onion into medium sized cubes and also fry, but separately from the carrots.
Now cut the mushrooms in small pieces and also fry separately from the vegetables.
Combine vegetables with mushrooms and simmer everything together for 15 minutes.
Add salt and pepper to taste. Pour in the vinegar and after 5 minutes turn off the mixture.
Place it in jars and sterilize for 30 minutes.
Roll up the cans - delicious caviar ready!

These ingredients are enough for 2 half liter jars and still have some left over for testing. Therefore, if you want to make more rolled mushrooms, then take 2 or 3 times more of all the products.

Tomatoes and honey mushrooms are the main ingredients in this recipe. If desired, you can add more to this caviar sweet pepper or garlic, or eggplant. Recipes with garlic and sweet pepper were described above. Try making mushroom caviar from honey mushrooms with tomatoes, with the addition of eggplant.

So what you will need:

boiled honey mushrooms - 1.5 kg;
tomatoes - 700 grams;
eggplants - 300 grams;
onion - 300 grams;
garlic - 3-5 cloves, but you can do without it;
salt - to taste;
horseradish leaves - 2 pieces;
sunflower oil - for frying vegetables and mushrooms;
vinegar - 2 tablespoons.

Prepare caviar following these steps:

Wash, peel and boil the mushrooms for 20 minutes. Drain them in a colander.
Wash and peel the eggplants. Cut into cubes and fry in oil.
Also peel the tomatoes., cut into pieces and fry separately.
Chop onion and garlic and simmer in vegetable oil until transparent.
Cut the honey mushrooms into cubes and add to the onion for 15 minutes.
Then add the fried eggplant and tomatoes.
Simmer the mixture for half an hour. Then add salt, pepper and vinegar. Simmer for another 5 minutes.
Divide the mixture into jars, place a leaf of horseradish in each container, cover with pasteurized lids and sterilize for 30 minutes.
Then roll it up and turn it over under a warm blanket.

If you did not add garlic, then in winter open the jar and add it to fresh. Juicy and spicy taste you are guaranteed!

There is not always time to prepare dishes from mushrooms immediately after picking them. Firstly, I’m tired after a hike in the forest, and I don’t want to bother with cooking anymore. Therefore, you can freeze mushrooms and cook them in winter delicious dish- caviar from frozen honey mushrooms.

To freeze mushrooms, they need to be peeled, washed, and boiled for 20 minutes. When all the mushrooms have sunk to the bottom of the pan, drain them in a colander. Water glass? Place in bags or containers and put in the freezer.

So, do you have some free time? Do the following:

Take the mushrooms out of the freezer and let them cool down.
When they melt, cut them into cubes Place in a frying pan with vegetable oil and simmer for 15 minutes.
You can also chop bell peppers in advance. and freeze it, tomatoes, eggplants and so on.
Fry the vegetables separately: carrots, onions, eggplants or tomatoes.
Add vegetables to the mushrooms and simmer the mixture for another 15 minutes.
Add garlic, salt, pepper. Stir the caviar, bring to a boil and remove from heat. Place the dish on a plate.
Chop some green onions and sprinkle on the caviar. The dish is ready!

This caviar can be spread on bread, toast or served as a main course.

Often after cooking mushroom dish from honey mushrooms, their legs remain. But good housewife doesn't throw anything away. You can make caviar from this product. Caviar from the legs of honey mushrooms for the winter with zucchini will help diversify the daily menu.

This caviar is easy to prepare. Prepare the following ingredients:

honey mushroom legs - 1 kg;
zucchini - 300 grams;
garlic - 2 cloves;
thyme, salt, pepper - to taste;
onions and carrots - 1 piece each;
sunflower oil for frying;
vinegar - 2 teaspoons.

You need to prepare such caviar according to one of the recipes that were described above for preparing whole mushrooms:

First, prepare the legs: peel and boil.
Then fry the vegetables separately.
Combine mushrooms and vegetables and simmer for 20 minutes.
Add spices and salt, simmer for another 5 minutes. Remove the thyme sprig.
Place the caviar in jars and sterilize. Roll it up and put it under the blanket.

Advice: Add vinegar at the very end of stewing the caviar, before putting the dish into jars.

Mushroom caviar from dried honey mushrooms - recipe

Dried mushrooms are no different from fresh ones if they are properly restored. Soak the mushrooms overnight, and then boil the mushrooms in another water for 30 minutes. Now mushroom caviar from dried honey mushrooms can be prepared in the same way as from fresh mushrooms. Choose a recipe from those described above and prepare the dish to your liking: with tomatoes, garlic, carrots and onions, with zucchini and so on.

In winter, you can make delicious caviar with mayonnaise and egg from boiled mushrooms. But this dish needs to be made before the table, it is not suitable for long-term storage. Recipe:

Take 150 already reconstituted mushrooms and cut them into cubes.
Fry the onions and carrots over low heat.
Combine vegetables and mushrooms. Add one finely chopped egg.
Season the caviar with mayonnaise and sprinkle with chopped herbs.

Such caviar will be great addition festive table - tasty and original.

Every housewife has pickled mushrooms if there is a forest near the house. Marinated mushrooms are a delicious dish in themselves. But it can be used as a semi-finished product for preparing other savory dishes. Mushroom caviar from pickled honey mushrooms:

Rinse honey mushrooms (300 grams) under the tap in a colander and leave it to go away excess water.
Peel one onion, cut into cubes and fry in a small amount of vegetable oil.
Finely chop the mushrooms and place in a bowl.
Add fried onions to them.
Pour over the mixture lemon juice. Mix well. Add salt to taste, pepper and stir again.
Spread the mixture into a serving dish and sprinkle with chopped green onions.

This caviar goes great with any side dishes, and can also be spread on bread.

Video: Mushroom caviar video recipe. A book about tasty and healthy food

In winter, homemade products always sell out very well. One of the most popular is mushroom caviar. If you learn how to prepare such a delicacy, you will not regret it, because it tastes simply great. Remember a few recipes for making it.

How to cook mushroom caviar

Housewives make this dish in different ways. As a rule, before preparing mushroom caviar, they are washed, cleaned, cut, and boiled in water with salt. Then they are twisted in a meat grinder or blended. The remaining ingredients, for example, vegetables, are chopped, fried, and then mixed with mushrooms and spices. If the preparation is made for the winter, then vinegar is added to it, placed in sterilized jars and rolled up.

What mushrooms are they made from?

Champignons, honey mushrooms, chanterelles, russula, and boletus mushrooms are suitable for this dish. The assorted appetizer is also very tasty. The main and immutable rule is that mushrooms must be edible. Sort them before cooking, throw out any that are rotten or overripe. You can take not only fresh mushrooms, but also frozen, salted, dried. Some preserve the entire caps, and then use the stems to make several jars of caviar. Both dishes come out very tasty.

Mushroom caviar recipe

Eat different methods cooking caviar, each of them has its own advantages. It is worth noting that caviar is eaten not only as an independent dish. It is spread on sandwiches, added to pies, casseroles, and other baked goods. Caviar can be a side dish for meat or even an ingredient in a first course, for example, soup. Try cooking it one at a time the following recipes and see how delicious it is.

For the winter

This appetizer turns out to be very aromatic and spicy. This is explained by the fact that the recipe for preparing mushroom caviar for the winter includes a lot of greens. The dish looks very beautiful, so you can safely put it on the festive table. There is nothing complicated in the cooking process. Even if you've never done canning before, you can easily handle it.

Ingredients:

assorted mushrooms: porcini, boletus, boletus – 1.5 kg;
fresh parsley – 75 g;
onion – 10 small heads;
fresh dill – 75 g;
vegetable oil – 0.3 l;
fresh cilantro – 75 g;
apple cider vinegar(6%) – 120 ml;
salt – 30 g;
water – 2.25 l.

Cooking method:

Wash the mushrooms and cut into pieces. Fill them with water and salt and cook. Remove the foam often.
After 40 minutes, drain the water and mince the mushrooms.
Peel the onion, fry it until golden brown, and chop it using a meat grinder.
Wash and dry the greens. Chop it finely.
Mix mushrooms with onions, herbs, add vinegar and oil.
Place the product in small jars, having previously sterilized them.
Place a towel on the bottom of a large saucepan. Place the blanks there, covered with plastic lids. Place the pan on the stove and pour enough water into it so that it does not reach the necks of the jars by a few centimeters.
Sterilize for about 40 minutes from the moment it starts boiling. Remove the jars and close them with sterilized lids.

From honey mushrooms

The snack is not only very tasty, but also beautiful in color, thanks to the tomatoes that are included in the composition. You can see this for yourself if you look at the photo of her. You definitely need to remember how to prepare caviar from honey mushrooms. You can surprise your loved ones, friends, and guests with this dish. Read on to learn how to prepare this wonderful appetizer.

Ingredients:

honey mushrooms – 1.5 kg;
black pepper (peas) – 8-9 pcs.;
tomatoes – 1.5 kg;
sugar – 30 g;
onion – 1.5 kg;
salt – 15 g;
tomato paste – 75 ml;
vegetable oil – 0.3 l.

Cooking method:

Boil honey mushrooms in salted water.
Scald the tomatoes with boiling water and carefully remove the skins from them.
Peel the onion and chop finely.
Grind the mushrooms and all vegetables with a meat grinder or blender.
Place the ingredients in the pan. Add butter, salt, sugar there, tomato paste.
Place the pan on low heat and simmer for an hour under the lid. Stir the caviar often.
Place peppercorns in sterilized jars. Distribute the caviar over them. Turn the jars over, after closing them with lids, and wrap them in a warm blanket. Once they have cooled, move them to a cool room.

From dried mushrooms

Original and delicious snack, which you can serve immediately after preparation. Mushroom caviar made from dry mushrooms is very aromatic and has a pate-like consistency. It is ideal for making sandwiches and can be used as a filling for pies, kulebyaki, and pizza. Be sure to read how to prepare this magnificent caviar.

Ingredients:

dried mushrooms – 250 g;
vinegar - 1 tbsp. l.;
onions – 4 pcs.;
salt, allspice - to your taste;
green onion – 4 feathers;
milk – 100 ml;
vegetable oil – 4 tbsp. l.;
sugar - tablespoon;
olive oil – 2 tbsp. l.

Cooking method:

Fill the mushrooms cold water and leave for several hours. They should increase in volume. When this happens, cook them until tender in salted water, then pour in milk and leave for half an hour.
Clean the bulbs. Cut one and fry in vegetable oil. Chop the rest, but leave them raw.
Strain the excess milk from the mushrooms. Mix them with fried and fresh onions, blend with a blender. Add to dish olive oil, vinegar, salt, sugar and pepper, mix thoroughly.
Serve the appetizer with chopped green onions on top.

Mushroom caviar with carrots and onions

This appetizer turns out to be savory and is incredibly delicious to eat. Mushroom caviar with carrots and onions comes out very bright and looks great in the photo. Having prepared it once, you will begin to do it constantly, because everyone loves the snack and it flies away very quickly, especially on festive table. Treat yourself and your family to this amazing dish.

Ingredients:

saffron milk caps – 2 kg;
ground red pepper – 0.5 tsp;
carrots – 0.4 kg;
salt – 30 g;
onion – 0.4 kg;
vegetable oil– 0.4 l;
table vinegar (9%) – 20 ml.

Cooking method:

Wash the saffron milk caps and cook for 45 minutes in salted water. Strain and cool them.
Peel the vegetables. Finely chop the onion and grate the carrots.
Fry the onion in a frying pan until transparent. Put carrots there too. Cook until soft.
Pass the mushrooms through a meat grinder and mix with the vegetables. Add oil and pepper.
Place the mixture on the stove and simmer for an hour, stirring constantly.
A couple of minutes before turning off, pour vinegar into the snack.
Distribute the caviar into sterilized jars. Roll them up and place them bottom up under a warm blanket. When cool, move to somewhere cool.

From fresh mushrooms

This appetizer is considered a real delicacy; it is very tasty, filling, and aromatic. Every housewife who wants to please her family or guests needs to remember how to prepare mushroom caviar from fresh mushrooms. The recipe you will see below uses milk mushrooms. These mushrooms are famous for their pleasant, rich taste. Mushroom caviar will turn out especially well if they are recently collected.

Ingredients:

milk mushrooms – 1.5 kg;
black pepper (peas) – 15 pcs.;
onion – 10 medium heads;
cloves – 6 branches;
garlic – 1.5 heads;
horseradish leaves – 6 pcs.;
vinegar 3% (wine or apple) – 100 ml;
greens - a bunch;
carrots – 3 pcs.;
vegetable oil – 300 ml;
salt – 3 tbsp. l.;
tomato juice – 300 ml.

Cooking method:

Peel, wash and cut the milk mushrooms. Boil them in salt water. The process will take 40 minutes from the moment of boiling.
Chop the onion, grate the carrots. Fry in vegetable oil until soft.
Mix mushrooms, vegetables, chopped herbs. Stew in tomato juice hour. About five minutes before turning off, pour in vinegar.
Divide the garlic cloves, peppercorns, cloves, and horseradish leaves equally into the jars.
Remove the finished caviar from the heat and pass through a meat grinder. Place it in (sterilized) jars and roll up. Turn the lids down and leave for a day under a blanket. Move to a cool place. The dish will be ready after a week and can be stored for a year.

From frozen

If main ingredient spent some time in freezer, it still makes a great snack. Caviar from frozen mushrooms will be no less tasty than from fresh or dried ones. If you see both of these dishes in the photo, you won’t even be able to tell which one is which. Read how to make mushroom caviar from frozen product and be sure to use the recipe.

Ingredients:

frozen champignons – 1 kg;
vegetable oil - 4 tbsp. l.;
onion – 2 small heads;
salt, spices - at your discretion;
carrot – 1 large;
ground black pepper – 0.5 tsp;
tomato paste – 1.5 tbsp. l.;
parsley - several sprigs.

Cooking method:

Defrost the champignons, drain the excess liquid, and cook in salted water.
Grate the carrots and chop the onion finely. Fry the vegetables in a frying pan, making medium heat until soft.
Boiled mushrooms pass through a meat grinder together with vegetables, mix well.
Place the workpiece on the stove, stir it constantly and wait for it to boil. Add a little salt, chopped herbs, spices, pepper, tomato paste. Simmer covered for 40 minutes.
You can cool the caviar and serve, or roll it while still hot into a sterilized container. In the second case, the snack is first placed in jars. Afterwards it is sterilized in boiling water for a quarter of an hour, closed and immediately placed in a cold place.

Make your snack using the following guidelines:

If you are planning to cook mushroom caviar from conditionally edible mushrooms, then first soak them in water with salt and citric acid.
The most suitable snacks are honey mushrooms and chanterelles.
To prepare caviar, any mushrooms must be cooked for at least 40 minutes. If you roll it up, you will need to fry all the vegetables that are included in the recipe.
Opened caviar can be stored in the refrigerator for no longer than five days.
If you store the workpiece in a warm place, it is better to cover it with metal lids. In other cases, it is preferable to take nylon ones.

Video

The main ingredient of this caviar is mushrooms. These can be: champignons, porcini mushrooms, honey mushrooms, aspen mushrooms, boletus mushrooms, boletus mushrooms, moss mushrooms and russula. They can be used either in one form or in assortment.

How to cook delicious mushroom caviar for the winter

For 2 kg of mushrooms you will need:

3 large carrots,

3 large onions,

2 cups sunflower oil,

1 tablespoon 9% vinegar,

10 pcs. peppercorns,

3 bay leaves;

salt to taste.

Preparation:

Mushrooms are washed running water in a colander, finely chopped and boiled for 15 minutes in salted water. When they are cooked, place them in a colander and rinse.

When the water has drained well, the mushrooms are chopped with a blender or in a meat grinder.

The carrots are grated, the onions are chopped.

Vegetables are fried on sunflower oil until cooked, and the mushroom mass is added there.

Everything is mixed, added salt, the remaining oil, pepper and bay leaves are added.

Then the mushroom caviar is stewed for about 2 hours. The mixture needs to be stirred from time to time to prevent it from burning.

At the end vinegar is added, stirred and it is ready.

You can eat it right away or spread it out over sterile jars for preservation and roll up.

A simple recipe for homemade mushroom caviar

A kilogram of mushrooms can make delicious caviar. If you have onions, ground pepper, and salt, such caviar should appear on the table of any good housewife.

Whole mushrooms are cooked for half an hour. Place in a colander and rinse. Place under pressure for 4 hours. Then the mushrooms are chopped, as in the previous recipe - through a meat grinder or in a blender, flavored with black ground pepper, salt and chopped onion. Such caviar can be eaten immediately or placed in sterile jars, filled with oil and sealed hermetically for the winter.

Mushroom caviar with mayonnaise for the winter

0.5 kg mushrooms,

3 cloves of garlic,

2 tablespoons mayonnaise,

salt.

Preparation:

Mushrooms are washed and chopped.

Then they are fried in oil. Salt, crushed garlic and mayonnaise are also added there.

The mushroom mixture is stewed for 1.5 hours.

Then it is allowed to cool, and everything is crushed using a blender or meat grinder.

The caviar is placed in clean, dry, sterile jars and covered with sterile lids.

Jars with the preparation are sterilized in a large saucepan with water for at least 0.5 hours. Then, using a seaming key, close the lids, cover the jars with a warm blanket and leave until they cool completely. Store caviar in the refrigerator or cellar.

Caviar from champignons, honey mushrooms, white mushrooms, boletus mushrooms for the winter

0.5 kilograms of mushrooms,

4 cloves of garlic,

300 grams of onion,

vegetable oil,

ground black pepper,

salt.

Preparation:

Washed and chopped mushrooms are boiled for 20 minutes. Then grind using a meat grinder or blender.

Chopped onions are fried in vegetable oil and everything is mixed. The mixture of mushrooms and onions is salted, peppered, chopped garlic is added, and simmered for 40 minutes over low heat.

This caviar can be frozen for the winter (by sterilizing the jars, as in the recipe above, for at least 0.5 hours) or eaten immediately.

Mushroom caviar from dried mushrooms

Caviar is made from dry mushrooms as follows: the mushrooms are soaked for 10 hours. The infusion is drained, the mushrooms are washed and placed in the infusion, in which they are then boiled for 15 minutes. Then, the cooled mushrooms are chopped three times in a meat grinder.

The mixture should be homogeneous (you can add broth). The mass is salted and placed in jars. Stored in the refrigerator.

Mushroom caviar from honey mushrooms

1.5 kilograms of honey mushrooms,

1 carrot,

1 onion,

1 clove of garlic,

1 tomato

vegetable oil,

ground black pepper,

salt.

Preparation:

Honey mushrooms are cooked for 40 minutes.

Grated carrots are fried until half cooked. Add chopped onion, peeled and chopped tomato, and garlic. Vegetables are salted.

Mushrooms are fried in vegetable oil for 15 minutes.

Everything is individually crushed and mixed.

Caviar from honey mushrooms is placed in sterile jars and covered with sterile lids. The jars are placed in a saucepan with warm water and sterilized in boiling water for at least 30 minutes - half-liter, 45 - liter. Then the jars are hermetically sealed, turned upside down, covered with a warm blanket and left to cool completely.

Any mushroom caviar can be used for stuffed potatoes, immediately, pancakes, for sandwiches and much more. It can be frozen and used as needed. It's delicious and healthy snack always good on any table, both on holiday and on an ordinary day.