Mushroom caviar for the winter: the most delicious recipes. Mushroom caviar from boiled mushrooms: home canning technology

Mushrooms are famous for their nutritious and beneficial properties, so snacks based on them are served in every family. Many housewives prefer to prepare twists for future use through preservation. As a result of simple manipulations, household members can enjoy a delicious dish at any time of the year. There are many recipes for mushroom caviar, let's consider them in order.

Features of preparing mushroom caviar

1. To prepare the dish, you can use any variety edible mushrooms. However, this aspect does not at all exclude the need for pre-processing and purification of raw materials. Be sure to sort through the mushrooms, eliminating spoiled, dried and wormy ones.
2. Experienced chefs recommend soaking those mushrooms that raise doubts regarding freshness and edibility. To do this, prepare a solution of 3 g. citric acid (can be replaced with 30 ml lemon juice), 10 gr. table salt and 1.2 l. warm drinking water.
3. The following types of mushrooms are considered the best options for preparing caviar: boletus, aspen boletus, honey mushrooms, boletus, chanterelles, and champignons. You can prepare a dish not only from the caps, but also from the legs.
4. Before directly preparing the caviar, you need to boil the mushrooms in salted water. The duration of heat treatment is 35-45 minutes. Next, the raw materials are fried in vegetable, butter or olive oil.
5. Mushroom caviar assumes a homogeneous consistency, for this reason all ingredients are crushed immediately before twisting. you can use food processor, blender, meat grinder.
6. If you plan to roll the composition into jars, sterilize the containers and lids in advance. If possible, use plastic lids, not metal. In this case, you will avoid oxidation at the neck of the container.
7. Caviar, sealed with nylon lids, is stored exclusively in the refrigerator, basement or cellar. In this case, the dish, packaged in jars with metal sealed lids, can be kept at room temperature.

Honey mushroom caviar with tomatoes

• tomato paste - 45 gr.
• onions - 800 gr.
• tomatoes - 850 gr.
• honey mushrooms - 0.95-1 kg.
• granulated sugar - 15 gr.
• pepper - 5 peas
• salt -7-8 gr.
• vegetable oil - 175 ml.

1. Rinse the honey mushrooms under the tap, transfer them to a colander or sieve, and leave to drain. If necessary, peel the mushrooms, cook in salted water for half an hour, and cool.
2. Wash the tomatoes, make a cross-shaped cut on them, scald each fruit with boiling water. Now move the vegetable to ice water, wait until the peel comes off. Chop into cubes and remove stems.
3. Chop the onion, mix with tomatoes, grind in a blender/meat grinder. Send the contents to honey mushrooms, add butter, granulated sugar, salt, tomato paste. Place the cauldron on the stove, cover with a lid, and simmer for 1 hour.
4. Stir the contents constantly so that the caviar does not start to taste bitter due to burning. Sterilize the glass container and place peppercorns on the bottom. Pack the hot caviar into containers and seal.
5. Turn the jars upside down and wrap them in a warm towel/blanket. Leave the caviar for a day at room temperature, then move it to a place for long-term preservation.

• onion - 160 gr.
• mushrooms (any) - 800 gr.
• lemon juice - 15 ml.
• olive oil - 90 ml.
• fresh parsley - 40 gr.
• salt - 15 gr.
• crushed pepper (black) - on the tip of a knife

1. Place the mushrooms in a sieve, rinse under the tap, and leave until the liquid drains. Clean the raw materials and chop into slices. Place the mushrooms in salted water and cook for 45 minutes. Skim off the foam periodically and cool after cooking.
2. Pour oil into a frying pan, heat it, fry the chopped onion until golden brown. Mix the fried vegetable with boiled mushrooms, add chopped parsley, lemon juice and the remaining oil from the frying pan.
3. Salt and pepper the caviar, knead until smooth (as much as possible). Sterilize the containers, dry them, and package the contents. Seal, leave in the kitchen until cool, then refrigerate.

Mushroom caviar with garlic

• garlic - 5 cloves
• mayonnaise - 55 gr.
• butter - 60 gr.
• chanterelles or honey mushrooms - 550 gr.
• salt - 15 gr.

1. Sort through the mushrooms, excluding spoiled specimens. Wash them, dry them, chop them into slices along the grain. If you wish, you can separate the stems from the caps, then roll them into different jars.
2. Pass the garlic through a press, mix with mayonnaise and salt. Melt the butter in a frying pan and fry the mushrooms until they reduce in volume.
3. Once this happens, add the garlic mayonnaise sauce and stir. Simmer the mixture on low power for another 1 hour (under the lid), do not forget to stir.
4. When the caviar reaches the desired consistency, cool it and pass it through a blender. Pack into dry, pre-sterilized containers and seal.
5. Prepare a deep saucepan, line the bottom with a towel, and place it inside the jar. Fill them up to their shoulders hot water, cook for 35-50 minutes, constantly adding liquid.
6. After the expiration date, roll up the containers with lids, turn them upside down, and let cool. Refrigerate for long-term storage, start eating after 5-7 days.

• carrots - 550 gr.
• mushrooms (chanterelles or champignons) - 2.4-2.6 kg.
• sweet onion - 550 gr.
• vegetable oil - 280 ml.
• chili pepper (dry) - 3 gr.
• vinegar solution (concentration 9%) - 30 ml.
• salt - 35 gr.

1. Pre-prepare the mushrooms: sort, clean and rinse them. Make a solution of water and salt, send the raw materials to cook. The duration of heat treatment is 35-45 minutes.
2. After the allotted time, remove the mushrooms with a slotted spoon, let them cool, then chop them as desired. Grate the carrots, chop the onion very finely, mix the vegetables with mushrooms.
3. Pour the oil into a deep frying pan, heat it, fry the mixture until a soft consistency is obtained. Salt and pepper (optional) the dish, leave the mixture to simmer for one hour.
4. Do not forget to stir the caviar, otherwise it will burn and begin to taste bitter. About a quarter of an hour before cooking, add the vinegar solution.
5. Boil the jars and let them dry. Place the caviar in containers, roll them up, and turn them upside down. Wrap in a towel and leave to cool. Take the container to the refrigerator or leave it at room temperature.

Mushroom caviar with bell pepper

• onion - 475 gr.
• tomatoes - 500 gr.
• mushrooms - 1.4 kg.
• salt - 20 gr.
• vegetable oil - 185 ml.
• carrots - 450 gr.
• bell pepper- 475 gr.
• black pepper (crushed) - 4-6 gr.

1. Using a sharp knife, remove the top layer from the carrots and chop the vegetable into cubes or half rings. Process the bell pepper and chop it into random pieces. Clear onion, cut the component into 6 parts.
2. Rinse the tomatoes under the tap and make a cross-shaped cut on one part. Place the vegetable in boiling water and wait 1-2 minutes. Remove the tomatoes and immediately place them in ice water. Peel, cut off the inedible area, chop into cubes.
3. Combine the peeled vegetables into one mixture, place in a blender or meat grinder, and grind until porridge forms. Wash the mushrooms, cook them in popliteal water, and soak them in the solution for 40 minutes. Then cool and puree.
4. Mix vegetables with mushrooms, add pepper, oil and salt. Prepare a cauldron and simmer the ingredients in it for 1.5 hours. Stir the contents periodically to prevent burning. When the caviar is cooked, immediately roll it into sterile jars.
5. Turn the containers upside down and leave for 10-14 hours until cool. Transfer the jars to the basement or refrigerator and start using them after 10 days. Bon appetit!

Consider recipes for preparing mushroom caviar with the addition of tomatoes, lemon juice, bell pepper, vinegar, garlic, and mayonnaise. If desired, add Provençal spices, chili peppers or boiled beans.

Video: mushroom caviar for the winter

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 go to the forest to collect as much as possible more mushrooms and then cook them accordingly 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 this as a basis. Forest mushrooms. Yes, it is wild mushrooms that are best used in this recipe because they have a wonderful aroma that only those mushrooms that grew in the forest can have.

The list of dishes in which you can use mushroom caviar is huge. It can be eaten as an independent dish, boil pasta and add caviar to pasta, to fried potatoes It's also perfect as a side dish. Yes, just opening a jar and spreading mushroom caviar on a piece of fresh bread 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. Add boiled mushrooms minced through a meat grinder to the fried onions. 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 farmed mushrooms, such as oyster mushrooms, they are grown on sunflower husk which remains on the stems of the mushrooms and also needs 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 pan, add salt and add mushrooms to the salted water 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 in 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, add the resulting minced mushroom to the onion in a 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. After that, 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 add an additional sweetish taste to the mushroom caviar. Prepares without much effort. It tastes good. 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.

COOKING 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. While 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 ground mushrooms to the carrots and onions, 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 the mushroom caviar can be laid out, covered with lids, and sterilization of the caviar can continue 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.

Cooking mushroom caviar- this is wonderful and convenient way prepare forest gifts for the winter. Caviar can be used as an appetizer on sandwiches, placed on fresh bread or croutons (toast); it is added to pizza, stewed or baked meat; They bake pies with it, wrap pancakes, prepare sauces and much, much more. And all these dishes, including similar ones, turn out extraordinarily tasty, appetizing and aromatic!

In most cases, mushroom caviar comes out very tender, with subtle notes of forest aroma. “Mushroom caviar” recipe can be served immediately or placed in sterilized jars, rolled up and stored in a cool place for long-term storage.

How can a housewife who went to the forest or market to pick mushrooms the day before prepare caviar from them? At all, mushroom caviar cook from almost all varieties: honey mushrooms, chanterelles, white mushrooms, boletus mushrooms, boletus mushrooms, oyster mushrooms and even purchased champignons. Both fresh or frozen mushrooms, as well as salted and pickled ones, will work for her. And to get a savory dish, you need to experiment with dried mushrooms. So let's cook and try it soon!

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 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, and 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 one of 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 vinegar(6%) – 120 ml;
• salt – 30 g;
• water – 2.25 l.

Cooking method:

1. Wash the mushrooms and cut into pieces. Fill them with water and salt and cook. Remove the foam often.
2. After 40 minutes, drain the water and mince the mushrooms.
3. Peel the onion and fry it until golden color, grind using a meat grinder.
4. Wash and dry the greens. Chop it finely.
5. Mix mushrooms with onions, herbs, add vinegar and oil.
6. Place the workpiece in small jars, having previously sterilized them.
7. Place a towel on the bottom of a large saucepan. Place the blanks there, covered 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.
8. Sterilize for about 40 minutes from the moment it starts boiling. Remove the jars and close them with sterilized lids.

From honey mushrooms

The appetizer 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:

1. Boil honey mushrooms in salted water.
2. Scald the tomatoes with boiling water and carefully remove the skins from them.
3. Peel the onion and chop finely.
4. Grind the mushrooms and all vegetables with a meat grinder or blender.
5. Place the ingredients in the pan. Add butter, salt, sugar there, tomato paste.
6. Place the pan on low heat and simmer for an hour under the lid. Stir the caviar often.
7. 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 cooking. 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:

1. 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.
2. Clean the bulbs. Cut one and fry in vegetable oil. Chop the rest, but leave them raw.
3. Express extra milk with mushrooms. Mix them with fried and fresh onions, blend with a blender. Add to dish olive oil, vinegar, salt, sugar and pepper, mix thoroughly.
4. 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 start doing it all the time, because everyone loves the appetizer and it sells out very quickly, especially on the holiday 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:

1. Wash the saffron milk caps and cook for 45 minutes in salted water. Strain and cool them.
2. Peel the vegetables. Finely chop the onion and grate the carrots.
3. Fry the onion in a frying pan until transparent. Put carrots there too. Cook until soft.
4. Pass the mushrooms through a meat grinder and mix with the vegetables. Add oil and pepper.
5. Place the mixture on the stove and simmer for an hour, stirring constantly.
6. A couple of minutes before turning off, pour vinegar into the snack.
7. 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:

1. Peel, wash and cut the milk mushrooms. Boil them in salt water. The process will take 40 minutes from the moment of boiling.
2. Chop the onion, grate the carrots. Fry in vegetable oil until soft.
3. Mix mushrooms, vegetables, chopped herbs. Simmer in tomato juice for an hour. About five minutes before turning off, pour in vinegar.
4. Divide the garlic cloves, peppercorns, cloves, and horseradish leaves equally into the jars.
5. 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 the main ingredient has been sitting for 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:

1. Thaw the champignons, drain excess liquid, cook in salted water.
2. Grate the carrots and chop the onion finely. Fry the vegetables in a frying pan over medium heat until soft.
3. Boiled mushrooms pass through a meat grinder together with vegetables, mix well.
4. 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.
5. 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:

1. If you are going to prepare mushroom caviar from conditionally edible mushrooms, then first soak them in water with salt and citric acid.
2. The most suitable snacks are honey mushrooms and chanterelles.
3. 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.
4. Opened caviar can be stored in the refrigerator for no longer than five days.
5. 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

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 peppers and other products.
• Below are recipes for caviar, which can be made from any mushroom.
• Tasty, fast and healthy! Record, save, cook and enjoy the unique taste of 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 is made 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 zrazas, 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;
• red bell peppers and green tomatoes - 0.5 kg each;
• sunflower oil - 0.2 l;
• salt pepper, Bay leaf- taste;
• vinegar - 1.5 tablespoons.

How to cook:

1. Fresh mushrooms you need to sort, peel, wash and boil for 20 minutes. Drain the water and place the mushrooms in a colander.
2. 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.
3. Then cut the mushrooms into small cubes.
4. Onion finely chop.
5. Take a large container such as a cast iron cauldron, warm it up on gas and pour in oil.
6. Lay out the onions and fry until transparent.
7. Now add the carrots and simmer for 10 minutes. Then add the rest of the vegetables and simmer again for 10 minutes.
8. Add mushrooms to vegetables. Stir the mixture, add salt and cover with a lid.
9. After the mixture boils, simmer covered for 1 hour.
10. Finally add black pepper and bay leaf. Simmer for another 5 minutes, add vinegar and pour the mixture into jars.
11. Place jars in a large saucepan, pour warm water up to the waist, turn on the gas and leave to sterilize for 30 minutes.
12. 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.

How to cook:

1. 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.
2. 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.
3. Now put the mushrooms and vegetables in a cauldron or another thick-walled container and put on gas to simmer for 30-40 minutes.
4. 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.
5. 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.
6. 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 a unique recipe for 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:

1. 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.
2. When the mushrooms are ready (after 30 minutes), place them in a colander to drain.
3. Grind the carrots on a grater. Place in a heated frying pan with a little oil and fry over low heat.
4. After 15 minutes, add diced onions to the carrots. Cook for another 15 minutes.
5. 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.
6. Cut cooked mushrooms into cubes, fry in a separate frying pan and add to the vegetables.
7. Add chopped garlic, salt, pepper and vinegar. Simmer for another 10 minutes.
8. 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 them 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:

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

1. Wash, peel and boil the mushrooms for 20 minutes. Drain them in a colander.
2. Wash and peel the eggplants. Cut into cubes and fry in oil.
3. Also peel the tomatoes., cut into pieces and fry separately.
4. Chop onion and garlic and simmer in vegetable oil until transparent.
5. Cut the honey mushrooms into cubes and add to the onion for 15 minutes.
6. Then add the fried eggplant and tomatoes.
7. Simmer the mixture for half an hour. Then add salt, pepper and vinegar. Simmer for another 5 minutes.
8. Divide the mixture into jars, place a leaf of horseradish in each container, cover with pasteurized lids and sterilize for 30 minutes.
9. 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 fresh. Juicy and piquant taste is 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 tasty 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 it appeared 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 the 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 preparing a mushroom dish from honey mushrooms, their legs remain. But a good housewife does not 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:

1. First, prepare the legs: peel and boil.
2. Then fry the vegetables separately.
3. Combine mushrooms and vegetables and simmer for 20 minutes.
4. Add spices and salt, simmer for another 5 minutes. Remove the thyme sprig.
5. 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.

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.

This caviar would be a 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 to drain 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 lemon juice over the mixture. 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