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How to make mushroom caviar from pickled mushrooms. Recipes for making caviar from milk mushrooms

In autumn, mushroom caviar becomes one of the main dishes on the table for every lover of "quiet hunting". It is very simple to prepare it, everyone can cope with the recipe, and the variety of options and additives will allow you to create treats that are completely different in taste. The appetizer can be prepared and eaten right away, or you can prepare it for the future.

How to cook mushroom caviar?

It is very simple to prepare caviar from mushrooms, the ingredients are chopped very finely with a knife, pierced with a blender or scrolled through a meat grinder, it all depends on what consistency you want to achieve. If the appetizer is prepared from forest mushrooms, you need to carefully prepare them:

  • any forest mushrooms are first soaked in cold water for 5-10 minutes to soak the dirt;
  • get rid of debris, leaves;
  • rinse the mushrooms a couple of times, cut off damage, wormholes, remove unnecessary films;
  • be sure to boil mushrooms: large for 20 minutes, small for 10 minutes.

Delicious mushroom caviar will be obtained by every culinary specialist if you follow the basic recommendations:

  1. Mushrooms absorb different aromas very well, therefore, if you need to preserve the characteristic flavor, you should not add strong-smelling spices, ground pepper and lavrushka are enough.
  2. During the frying process, a dense foam will stand out from the forest mushrooms, it must be collected with a slotted spoon.
  3. Even the most delicious mushroom caviar for the winter can deteriorate and harm your health. To avoid this, the workpiece must be sterilized before rolling.

Mushroom caviar from honey agarics is quickly prepared through a meat grinder, the recipe for which is very simple. Often, after preparing a dish in which only hats are used (for example, canning), the hostesses do not know what to do with the legs - this is the ideal way to get rid of them! Thanks to this grinding, the dish comes out very tender with a bright mushroom aroma.

Ingredients:

  • honey agaric legs - 1 kg;
  • onion - 1 pc.;
  • hot pepper - 1 pod;
  • salt, pepper and oil for frying.

Preparation

  1. Grind mushrooms, onions and peppers through a fine strainer in a meat grinder.
  2. Put in a saucepan, fry until the liquid evaporates.
  3. Pour in oil, simmer until tender, season with salt and pepper.

Simple mushroom caviar with carrots and onions is delicious and very tender. You can grind the ingredients different ways: a meat grinder or grater, it is better to cut the onion into small cubes, so its juice and aroma will come out during the cooking process, and not when chopping. Any mushrooms will do, even all-season champignons or oyster mushrooms.

Ingredients:

  • mushrooms - 1 kg;
  • onion - 1 pc.;
  • carrots - 1 pc.;
  • salt, pepper, lavrushka;
  • oil for frying.

Preparation

  1. Chop the onion finely, sauté in butter.
  2. Throw in the chopped mushrooms, fry until the liquid evaporates, add a little oil, stir, season with salt and pepper.
  3. Grate carrots on a fine grater, put in a roast, put laurel, cover.
  4. Mushroom caviar languishes for 15 minutes on minimum heat.

The harvested has the richest forest taste. This appetizer is opened on a special occasion, its aroma is simply extraordinary. Cooking will take a lot of time, but the result will pay off all the efforts. It is better to use an autoclave for sterilization, but if one is not available a large pot of water will do. Small jars are sterilized for 15 minutes, 25 liters.

Ingredients:

  • boletus - 3 kg;
  • onions - 3 pcs.;
  • carrots - 3 pcs.;
  • laurel - ½ leaf in a jar;
  • salt, oil for frying.

Preparation

  1. Wash the mushrooms, peel, cut, boil in salted water for 30 minutes.
  2. Scroll the mushrooms through a large strainer in a meat grinder, through small onions and carrots.
  3. Fry in a pan first mushroom puree, after evaporating the liquid, pour in the oil, throw the onions and carrots, salt.
  4. Fry until tender.
  5. Put the caviar in steamed jars, put ½ a laurel leaf on top, put in a saucepan, fill up the shoulders of the jars with water.
  6. Sterilize in boiling water for 15 minutes, roll up with boiled lids, wrap with a blanket, after cooling, the mushroom game is moved to the basement.

Mushroom caviar with tomatoes


Mushroom has a pleasant taste. Close it with the addition of vinegar, if its presence is unacceptable, the workpieces must be sterilized. It is better to use forest mushrooms, their taste is brighter and the appetizer will come out more aromatic. From one kilogram of mushrooms, as a rule, 0.5 ml of caviar comes out.

Ingredients:

  • forest mushrooms - 1 kg;
  • onions, carrots - 1 pc.;
  • tomatoes - 2 pcs.;
  • salt - 1 tsp;
  • vinegar - 20 ml;
  • sugar - ½ tsp;
  • oil for frying.

Preparation

  1. Chop the mushrooms in a convenient way, fry on low heat until the liquid evaporates.
  2. Add oil, followed by finely chopped onion.
  3. Grate the carrots finely, add to the mushrooms.
  4. Blanch the tomatoes, cut into small cubes, pour into a roast.
  5. Simmer on low heat for 15 minutes, season with salt, sprinkle with sugar.
  6. Pour in vinegar, simmer for 3 minutes.
  7. Pour into a steamed jar, immediately roll up, wrap in warmth, clean in cool after a day.

Mushroom caviar with garlic


Mushroom caviar, the recipe of which is described below turns out to be especially spicy. In addition to garlic, you can add hot pepper, and the appetizer will sparkle with a completely different taste. If there is a desire to prepare it for future use, the cans must be sterilized so that bacteria do not form during storage. You can taste this caviar immediately after cooking, as soon as it cools down a little.

Ingredients:

  • mushrooms - 1 kg;
  • garlic - 2 cloves;
  • hot pepper - 1 pod;
  • onions and carrots - 1 pc.;
  • salt and pepper;
  • tomato - 1 pc.

Preparation

  1. Chop the mushrooms, put in a saucepan, simmer until the liquid evaporates.
  2. Add chopped onions, carrots, mix, salt and season with pepper.
  3. Add garlic and hot peppers, followed by blanched and finely chopped tomato.
  4. Covered with a lid, simmer for 15-20 minutes.

Mushroom caviar with eggplant for the winter


Mushroom caviar with eggplant - hearty snack, which can be prepared for future use. In the off-season, it comes in handy for a quick bite, it can be used as a filling of baked goods. Prepare the eggplants in advance by cutting off the skin and salt to get rid of the bitterness. Forest mushrooms need to be boiled for 15 minutes; purchased ones do not need to be boiled.

Ingredients:

  • mushrooms - 1 kg;
  • eggplant - 2 pcs.;
  • onions, carrots, hot peppers - 1 pc.;
  • garlic - 3 cloves;
  • salt and pepper;
  • oil for frying.

Preparation

  1. Salt the eggplants, bake in the oven for 15 minutes.
  2. Grind mushrooms and eggplant pulp through a large strainer.
  3. Place in a skillet and fry until the liquid evaporates.
  4. Add oil, toss in chopped onions and peppers, grated carrots, salt and season.
  5. Simmer for 15 minutes, throw in the garlic, stir. Transfer to jars after 5 minutes.
  6. Sterilize for 15 minutes. Cork, put in a warm place, in a day the mushroom is removed to the basement.

Caviar from pickled mushrooms has an unusual taste, you can use milk mushrooms, russula or other large "fleshy" mushrooms. This appetizer is good both on its own and with a sandwich, but its qualities are best manifested as a filling for a pie, snack roll or a stuffing mixture for eggs.

Ingredients:

  • pickled milk mushrooms - 500 g;
  • onions, carrots - 1 pc.;
  • garlic - 2 cloves;
  • hot pepper - ½ pod;
  • vinegar- 2 tbsp. l;
  • butter;
  • lavrushka - 2 leaves.

Preparation

  1. Grind the milk mushrooms in a blender.
  2. Saute onions, add grated carrots.
  3. Introduce the mushroom mass, simmer until the liquid evaporates.
  4. Toss in the laurel and chopped peppers.
  5. Cool, add crushed garlic and wine vinegar, stir.

Mushroom caviar with Bulgarian pepper


The prepared mushroom is useful for housewives when you need to surprise guests unusual snack... This dish will appeal to all eaters who love sandwiches with hot sauce... It is better to use ratunda or paprika, their pulp is denser and "fleshy" and the taste is more intense.

Ingredients:

  • forest mushrooms - 2 kg;
  • onion - 1 pc.;
  • carrots - 1 pc.;
  • ratunda - 2 pcs.;
  • hot pepper - 2 pods;
  • tomatoes - 2 pcs.;
  • garlic - 5 cloves;
  • oil - 50 ml;
  • vinegar - 1 tbsp. l .;
  • salt - 1 tbsp. l .;
  • sugar - 1 tsp

Preparation

  1. Boil and dry the mushrooms.
  2. Blanch the tomatoes and peppers.
  3. Skip mushrooms, tomatoes, ratunda, garlic through a meat grinder.
  4. Add oil, salt and sugar. Simmer for 40 minutes.
  5. Add vinegar, simmer for another 5 minutes.
  6. Pour into sterilized jars, roll up, wrap with a blanket.

Mushroom caviar from dry mushrooms is cooked in small quantities just before serving. A very aromatic appetizer is obtained from dried forest hats, the recipe does not require special spices, the mixture is enough provencal herbs... Caviar is good as a filling for tartlets, pies, snack rolls.

Ingredients:

  • dry mushrooms - 1.5 tbsp.;
  • onion - 1 pc.;
  • frying oil;
  • salt, provencal herbs.

Preparation

  1. Soak mushrooms for 2 hours.
  2. Change the water, cook the mushrooms for 1 hour, drain the broth.
  3. Spread the onion, throw the herbs, introduce the mushrooms.
  4. Simmer for 15 minutes.
  5. Punch the onion with mushrooms with a blender, salt.
  6. Mushroom served spicy caviar immediately after cooling.

Mushroom caviar in a slow cooker for the winter


Cooked mushroom caviar in a multicooker does not differ from the traditional one. Almost any recipe can be adapted to the capabilities of the device, but you need to understand that you cannot cook a lot of snacks at one time, given the small volume of the bowl. From these ingredients, you get about 2 cans of 0.5 liters.

Not only salmon and sturgeon caviar can be tasty and healthy. An equally exquisite delicacy is made from the autumn gifts of the forest - mushroom caviar. Unlike a store-bought delicacy, it is easily prepared at home and covered in jars for the winter.

Any types of mushrooms are suitable for caviar, the main condition is only excellent quality, freshness and firm pulp. For example, it is difficult to prepare mushroom caviar from butter, since during cooking they acquire a soft and slimy consistency.

Salted mushrooms are used to make a minute caviar, which is used as an appetizer and filling for tartlets and sandwiches. From fresh products, caviar is cooked, which is not only eaten immediately, but also rolled into jars.

The secret to delicious caviar is simple. At least half of the total mass of products should be mushrooms, the rest may include onions and garlic, herbs, hot peppers, paprika, some potatoes, eggs and bread.

How to cook mushroom caviar is described below.

Mushroom caviar-minute from salted mushrooms

Any salted or pickled mushrooms are suitable for the dish.

Ingredient List:

  • Pickled mushrooms (salted) - 500 g.
  • Onions - 1 pc.
  • Fresh parsley - 30 g.
  • Fresh chili peppers - optional.
  • Salt.
  • Pepper.

Cooking method:

  1. If the mushrooms are too sour, then rinse them from the marinade and vinegar.
  2. Twist through a meat grinder with fresh parsley, onions and hot pepper Chile.
  3. Mix thoroughly, bring to taste with spices.
  4. Serve cold.

Snack caviar

Caviar on hastily for filling tartlets and rolls, making canapes and sandwiches.

Ingredient List:

  • Pickled or salted mushrooms - 400 g.
  • Potatoes - 100 g.
  • Garlic - 6-8 cloves.
  • Chicken egg - 1-2 pcs.
  • Fresh or dried dill - 1 tsp. or 20 g.
  • Salt.
  • Pepper.
  • Wine vinegar - 1-2 tbsp. l.

Cooking method:

  1. Boil potatoes and eggs.
  2. Twist the washed mushrooms with boiled potatoes, eggs, dill and garlic cloves.
  3. Knead and taste with spices and salt.
  4. Use for filling waffle tartlets, puff molds or yeast dough.

Mushroom game with fresh mushrooms

For caviar, you need fresh wild mushrooms, well-sorted. It is advisable not to add old overripe specimens to the dish. If the products require it, then they must first be soaked in several waters (valui, for example).

Ingredient List:

  • Fresh mushrooms - 1 kg.
  • Onion - 300 g.
  • Lemon - 1 pc.
  • Fresh chili to taste.
  • Sweet paprika - 1 pc.
  • Salt.
  • Pepper.
  • Garlic - half a head.
  • Vegetable oil (butter) - 50 g.

Cooking method:

  1. Sort the mushrooms and wash well. Cook until tender with spices and salt.
  2. Saute the onions in oil until transparent. Then add paprika, chopped into cubes, to it.
  3. WITH boiled mushrooms strain the liquid, twist in a meat grinder or beat in a blender with paprika and onions. To get coarse-grained caviar, select the pulse mode of the blender.
  4. Mix the finished puree with the grated chili pod and garlic, add a little lemon zest and 2-3 tbsp. l. freshly squeezed lemon juice.
  5. Cool and use as directed.

    6. Mushroom caviar for rolling

    An excellent recipe for harvesting for the winter.

    List of ingredients for 10 cans of 0.5 l each:

  • Mushrooms - 3 kg.
  • Bulb onions - 2 kg.
  • Water - 1.5 liters.
  • Vegetable oil - 300 ml.
  • Table vinegar - 80-100 ml.
  • Dried herbs to taste.
  • Bay leaf.
  • Allspice peas.
  • Bay leaf with peas.
  • Salt.

Cooking method:

  1. Sort out, rinse the mushrooms. Twist fresh in a meat grinder twice with fresh onions.
  2. Put the mixture in an enamel saucepan. Pour in spices, salt, herbs. For one half-liter jar, it is enough to lay 1-2 bay leaves and 3 to 5 peppercorns (allspice and black together).
  3. Cover with water and oil, simmer over very low heat.
  4. An hour later, when the mass has boiled down twice, remove from the stove and spread over sterilized jars.
  5. Roll up, cover in a blanket to ensure gradual cooling.
  6. Mushroom caviar is stored in a cool dark place for no more than 1 year.

Mushrooms are famous for their rich composition and the presence of nutrients. Although they are plant foods, they are not inferior in calories to meat. That is why our mushroom caviar will appeal to everyone: vegetarians, those who follow a low-calorie diet, and gourmets. So feel free to offer the caviar recipe to all your friends.

Delicious caviar recipe

Mushroom caviar, the recipe for which we will now analyze, is prepared from any fresh mushrooms... But it is better if it will be honey mushrooms. Mushrooms must be boiled, and if they are mushrooms with bitterness, for example, milk mushrooms, then soak in cold water. By adding to the recipe, we get an 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 tablespoons;
  • salt and black pepper.

Recipe:

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

Classic caviar recipe

V basic recipe We need only 3 components of caviar: onions, mushrooms and vegetable oil, not counting spices. Our mushroom caviar from mushrooms different varieties- you can take, chanterelles, boletus, honey agarics, will be prepared in 2 steps: cook the mushrooms, then grind. Such a simple recipe.

We will need:

  • 1.2 kg fresh or 700 gr. salted mushrooms;
  • sunflower oil - a few spoons;
  • a pair of onions.

Recipe:

  1. Soak the salted mushrooms in water for 2-3 hours to release the salt. If the mushrooms are fresh, then you need to rinse them with salt and boil them in plenty of water - it will take 1 hour to cook.
  2. Drain the water from the mushrooms. Peel the onion and cut into 4 pieces.
  3. Chop the onion and mushrooms. Caviar will be better if its grains are small and the mass is homogeneous. For this, it is better to use a cut, but a meat grinder is also suitable - we skip 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, honey mushrooms are better;
  • sunflower or olive oil - 180 gr;
  • table vinegar - 60 gr;
  • 3-4 leaves of lavrushka;
  • black peppercorns;
  • ground red pepper;
  • 2 tablespoons of salt.

Recipe:

  1. Sort out the mushrooms, rinse in salted water, boil in a large container for 20 minutes. Discard in a colander.
  2. Place a large nozzle in a meat grinder and skip the boiled mushrooms.
  3. Peel the onion and, chop finely, fry in oil with carrots grated on a coarse grater until golden brown.
  4. Mix the mass with spices, salt, add lavrushka and place in a clean baking dish. Add the remaining oil.
  5. Preheat oven to 240 ° C. We put on the form and simmer for 2 hours. Pour vinegar 15 minutes before the end of the carcass.

Our mushroom caviar is ready. It is easy to guess that thanks to the long languishing in the oven, it acquired a special aroma.

Preparing for the winter, spread the mass in clean sterile jars and roll up. Such caviar is stored until spring.

Mushroom caviar from champignons with walnuts

The caviar, the recipe of which we will now offer, is suitable for gourmets and those who are attracted by everything unusual. We will take champignons - these mushrooms are famous for their extraordinary taste, and we will slightly season them with walnuts. This will give us 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:

  1. We clean the mushrooms from debris, wash and chop them coarsely. We spread the mushrooms on a baking sheet, put in the oven, set for 20 minutes. The champignons should wither a little at a temperature of 180 ° C.
  2. Using a coarse grater, grind the carrots. Chop the onion as small as possible. We clean the cloves of garlic.
  3. Put onion in a frying pan and fry in oil. Add carrots to the onion and fry over low heat for 8 minutes. We shoot.
  4. We take out the mushrooms from the oven, pass them through a meat grinder, adding onions with carrots, garlic, Walnut... Season with oil, sauce and spices, not forgetting to add salt, mix.

Everyone remembers the royal treat from the famous comedy by Leonid Gaidai "Ivan Vasilyevich changes his profession" - "red caviar, black caviar, overseas eggplant caviar." But professional chefs know that not only fish and vegetables can serve to prepare this delicious dish, but also mushrooms.

Mushroom dishes are very appetizing and always welcome on the tables. But, it is most convenient to create culinary masterpieces with mushroom caviar, which will already be prepared in advance. This harvesting is usually done in the fall. Any edible forest mushrooms can be used for conservation. Also, it is not forbidden to mix different types mushrooms. Below is a selection of mushroom caviar recipes for all tastes and aromas.

Delicious caviar from boiled mushrooms for the winter - step by step photo recipe

In the proposed photo recipe, the most important thing is to prepare all the ingredients and boil the mushrooms in advance. The main work must be provided to the multicooker. Cooking in it will be done easily without any hassle. You just need to turn on the correct mode, set a timer and wait for a delicious result. This mushroom caviar will be a good treat for guests and households.

Cooking time: 1 hour 25 minutes


Quantity: 4 servings

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

Cooking instructions


Mushroom caviar from honey agarics

Any forest mushrooms are suitable for the preparation of caviar - boletus and boletus, boletus and boletus. But one of the first places is occupied by honey agaric caviar - it has a pronounced mushroom flavor, great for workpieces. In winter, it is a ready-made filling for pies and tartlets, pancakes or hot sandwiches, or you can eat it just like that, with a large spoon.

Ingredients:

  • Fresh mushrooms - 1 kg.
  • Onions - 0.3 kg.
  • Fresh carrots - 0.3 kg.
  • Bulgarian pepper - 0.3 kg.
  • Bay leaves, spices, salt, vegetable oil.
  • Vinegar - 1 tsp 9% (for each 0.5 liter container).

Algorithm of actions:

  1. Honey mushrooms of any size are suitable for this blank, it is best to use large, ugly shapes, since after grinding the size and external beauty no longer matter.
  2. Pour mushrooms for 1 hour cold salty water. Now they can be absolutely calmly washed and sorted out. Rinse with several more waters.
  3. Stage two - boiling mushrooms, you need to do this in a sufficiently large amount of water with bay leaves, spices and salt (a little).
  4. While the mushrooms are boiling, you need to cook the vegetables. Peel and rinse onions with carrots and peppers. Grate onions, carrots in different containers. Finely chop the Bulgarian pepper.
  5. Saute in vegetable oil in turn, first onions, then add carrots to the same pan, then pepper. Add a little salt and pepper.
  6. Throw the mushrooms in a colander, cool slightly. Cool vegetables too. Pass both mushrooms and vegetables through a meat grinder (wire rack with fine holes).
  7. Simmer caviar over low heat for an hour and a half.
  8. While honey mushrooms are stewed, containers and lids need to be prepared - sterilized.
  9. Pack hot caviar from mushrooms in containers, add vinegar to each top. Cork and hide under a thick blanket as soon as possible. Additional sterilization is encouraged.

In winter, the whole family will be happy to wait for mushroom evenings!

How to cook caviar from porcini mushrooms

Sometimes the "quiet hunt" for boletus has incredible results, and there are so many collected mushrooms that the question of their processing arises. Mushroom caviar is one of better ways harvesting for the winter, especially when the boletus is too large. If there are not too many mushrooms to start the canning process, then you can prepare caviar for dinner.

Ingredients:

  • Boletus - 1 kg.
  • Tomatoes - 4 pcs. (medium size).
  • Garlic - 3-4 cloves.
  • Vegetable oil for frying - 50 ml.
  • Butter - 2 tablespoons l.
  • Salt, seasonings.

Algorithm of actions:

  1. Sort out the mushrooms, choose those that will go for caviar. Rinse thoroughly, change the water several times.
  2. Pour in water, bring to a boil, drain in a colander. This process will help get rid of any remaining sand and debris.
  3. Chop mushrooms (you can in large pieces). Fry in a mixture of vegetable and butter, time is 20 minutes.
  4. Remove the skin from the tomatoes; this can be done simply by making a cross-shaped incision and pouring boiling water over it.
  5. Pass the tomatoes and slightly cooled porcini mushrooms through a meat grinder.
  6. Return the mushroom caviar to the pan, simmer for 10 minutes.
  7. In the process of stewing, add salt, spices, finely chopped garlic.

Serve chilled, if, of course, it will be possible to protect it from household members who are already sitting around the table with spoons and slices of black bread before it cools.

Recipe for mushroom caviar from butter

If the mushroom picker is lucky and he finds a clearing with butter, you can be sure that he will harvest a good harvest. These mushrooms grow together in large families and are great for pickling and cooking caviar. For the first course, boletus should be very small and beautiful; for mushroom caviar, large, broken, substandard ones are suitable.

Ingredients:

  • Butterlets - 1 kg.
  • Salt - 1.5 tsp.
  • Sugar - 1 tsp
  • Bulb onions - 0.8 kg.
  • Laurel, cloves - 2 pcs.
  • Black pepper - ½ tsp.
  • Garlic - 8 cloves.
  • Vegetable oil.

Algorithm of actions:

  1. Stage one, not entirely pleasant - bulkhead and cleaning. Remove the slippery, sticky skin from each oiler. Then the mushroom caviar will be very light and delicious.
  2. Then rinse the mushrooms and cook, and for the first time just bring to a boil, rinse thoroughly again. And then add water, lightly salt and cook until tender.
  3. Again in a colander and leave to cool. Then grind the boletus using a meat grinder.
  4. V separate container twist the onion. Send for sautéing in a skillet with vegetable oil.
  5. After the appearance of a golden color, add the twisted butter. Simmer for 60 minutes.
  6. Add sugar, pepper, laurel, cloves, garlic squeezed through a press.
  7. Arrange the caviar in glass containers, seal tightly.

Storage place in the refrigerator, period - six months. We are sure that households will like caviar from butter so much that the jars will not last more than a block.

Mushroom caviar from chanterelle

Another type of mushroom almost always pleases with a rich harvest - these are chanterelles. Red-haired beauties also grow in groups, amicably meeting lovers of quiet hunting. Chanterelle caviar is good in many ways, not the least of which is aesthetics. In winter, transparent containers with bright orange caviar are a little hello from sunny summer and golden autumn.

Ingredients:

  • Chanterelles - 1 kg.
  • Carrots - 0.3 kg.
  • Onions - 0.3 kg.
  • Vegetable oil - 100-150 ml.
  • Salt - 1 tsp
  • Allspice - 0.5 tsp
  • Vinegar - 1 tbsp. l. (nine%).

Algorithm of actions:

  1. The first stage is traditional, the chanterelles need to be sorted out, and carefully, since these mushrooms are very fond of clinging to pine needles and other forest debris. Use a knife to clean off the sand from the legs, cut them off if necessary. Rinse the mushrooms, again approach this process with all care.
  2. Further, two options are proposed for the development of events: the first is to boil the mushrooms and twist through a meat grinder, the second is to send them to the meat grinder raw, avoiding the cooking process.
  3. Transfer the twisted chanterelles to a saucepan or heavy-walled saucepan. Top up with vegetable oil. Simmer for 60 minutes.
  4. While the process of stewing the chanterelles is going on, you need to prepare the vegetables. The method is also traditional - to clean, rinse.
  5. Chop the onion, grate the carrots. Saute in a separate container.
  6. Combine chanterelles and vegetables. Pour in salt and allspice.
  7. Simmer for another 20 minutes. Pour in 1 tbsp. l. vinegar, immediately turn off and pack in a sterilized container.

You can leave the chanterelles for cooling and serving for dinner, as the household will be delighted.

Mushroom caviar with onions, carrots and garlic

Mushroom caviar is one of the most favorite dishes, goes well with different vegetables, meat. it delicious filling for thin pancakes and yeast dough pies. But caviar itself can be bland, even spices do not save it, so the housewives came up with the idea of ​​cooking it with carrots, it improves the color of the dish, with onions and garlic, which give an amazing aroma.

Ingredients:

  • Forest mushrooms (boletus, aspen or chanterelles) - 0.5 kg.
  • Carrots - 1-2 pcs.
  • Bulb onions - 1-2 pcs.
  • Garlic - 3-4 cloves.
  • Salt, spices.
  • Vegetable oil for frying.

Algorithm of actions:

  1. You will have to start cooking by picking and washing mushrooms. Wash thoroughly, removing forest debris, blades of grass, pine needles or Christmas trees.
  2. Porcini mushrooms or chanterelles can be immediately sent to the pan, where the vegetable oil is heated. Boil other mushrooms (20 minutes). Fry mushrooms for a quarter of an hour.
  3. Saute the chopped onions in a separate skillet for 15 minutes.
  4. In the third, fry the carrots, which are pre-grated.
  5. Send fried mushrooms, sauteed vegetables to a blender, fresh garlic cleaned and passed through a press.
  6. Season with salt, add spices, for example, paprika and allspice and simmer everything together for another 5-10 minutes.

The taster will not be able to tell right away which taste or aroma is better.

Mushroom caviar with tomatoes - a delicious recipe

In addition to onions and garlic, mushroom caviar goes well with carrots and tomatoes, these vegetables give ready meal beautiful, appetizing color. Mushroom caviar with tomatoes - well worth it in winter, especially in a cool place.

Ingredients:

  • Mushrooms (boletus or boletus, honey agarics or chanterelles) - 2 kg.
  • Tomatoes - 1 kg.
  • Onions - 0.5 kg (or more, up to 1 kg.).
  • Vegetable oil.
  • Vinegar - 2 tbsp. l.

Algorithm of actions:

  1. At the start of the workpiece, you need to clean the mushrooms from debris, remove the slippery skin from the oil.
  2. Boil for 15-20 minutes. Send for frying in hot vegetable oil.
  3. Remove the skin from the tomatoes; it is convenient to do this by pouring boiling water over them. If left unopened, the skins will be felt in the final dish.
  4. Chop the tomatoes in mashed potatoes. Chop the onion finely.
  5. Send to mushroom caviar. Simmer for 1–1.5 hours.
  6. Pour in vinegar. Proceed with packaging in sterilized containers.

Keep under a warm blanket or blanket for another day.

How to cook frozen mushroom caviar

Sometimes the mushroom harvest is so huge that there is no longer any strength to make some preparations after the bulkhead and washing. Then many housewives simply boil the mushrooms and then freeze them. From such a semi-finished product, you can not only cook soup, but also cook delicious mushroom caviar.

Ingredients:

  • Mushrooms (any) frozen - 0.3 kg.
  • Bulb onions - 1 pc.
  • Salt, spices, herbs.
  • Vegetable oil.
  • Sour cream - 150 gr.

Algorithm of actions:

  1. Defrost the mushrooms by placing them in a colander, since there will still be a lot of liquid.
  2. Peel the onion, sauté using a deep frying pan with heated oil.
  3. Chop mushrooms finely, send to onions... Fry until a delicious aroma appears.
  4. Now you can salt and pepper. It remains to pour in sour cream and simmer for another 5 minutes.

Ready caviar has bright taste, pleasant consistency (mushroom pieces are felt), suitable for tartlets and hot sandwiches.

Dried Mushroom Caviar Recipe

If the forest pleased with a rich harvest, and there is a stove or an electric dryer for vegetables in the country, then the process of processing mushrooms becomes a pleasure. Dried mushrooms, firstly, they retain the taste, secondly, they have a more pronounced aroma, and thirdly, they are well stored. And from them, by the way, good mushroom caviar is obtained.