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, 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

There are different methods of preparing 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 cider 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, fry it until golden brown, and chop it 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 product in small jars, having previously sterilized them.
7. 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.
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 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:

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 oil, salt, sugar, tomato paste there.
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

An original and tasty appetizer that 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:

1. Cover the mushrooms with cold water and leave for several hours. They should increase in volume. When this happens, cook them until tender in salted water, and 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. Strain the excess milk from the mushrooms. Mix them with fried and fresh onions and blend with a blender. Add olive oil, vinegar, salt, sugar and pepper to the dish and 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 in the freezer for a while, it can still make a great appetizer. 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. Defrost the champignons, drain the excess liquid, and 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. Pass the boiled mushrooms through a meat grinder along with the 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

In the winter season, hand-made items sell out very quickly. This is mainly jam and canned vegetables. However, another good preparation for the winter is no less popular - mushroom caviar from boiled mushrooms. Be sure to try this appetizer, because it has a very unusual taste. There are several simple recipes for preparing this caviar without much expense.

Assorted caviar

Any mushrooms are suitable for preparing this caviar:

1. Champignons.
2. Honey mushrooms.
3. Chanterelles.
4. Russula.
5. Boletus mushrooms.

Before you start preparing the snack, you need to properly process the mushrooms:

1. Rinse.
2. Clean.
3. Slice.
4. Boil.

The recipe for mushroom caviar for the winter is very simple. To prepare it you will need the following ingredients:

Steps to prepare this dish:

Honey mushroom appetizer

This snack not only has an amazing taste, but also an unusual color, thanks to the tomatoes that are included in its composition. Recipe for honey mushroom caviar for the winter does not require too many products:

Sequence of actions:

Many housewives are interested in how to prepare caviar from honey mushrooms, since these mushrooms have a reasonable price and are not inferior in taste to expensive mushrooms. This recipe is sure to please everyone for its originality.

Dried mushroom recipe

This appetizer is very tasty and original. It can be served immediately after preparation. Dried mushroom caviar has a consistency similar to pate and has an unusual aroma. It can be spread on bread, and also added to pizza and pies. To prepare it you will need the following products:

Stages of preparing this caviar:

Sterilization of jars

In order for mushroom caviar to be stored all winter, it is necessary to properly sterilize the jars.

First, you should inspect the container for cracks or chips. Chips will lead to the lid falling off, and a cracked jar may burst if boiling water is poured into it.

Then you need to rinse the jars of powder in hot water. Dry them with a towel and leave for a while so that all the moisture evaporates. It is dry containers that need to be sterilized.

The easiest way to sterilize is to boil the jars in a saucepan. The optimal time is 15 minutes. It is necessary to place a wooden plank on the bottom of the pan and place the jars on it. It is necessary to place gauze between them so that they do not touch each other. Water should cover the jars up to the hangers, but not get inside.

Some useful tips on how to store this snack and make it even more tasty and appetizing:

Every self-respecting housewife should be able to prepare mushroom caviar for the winter. The recipes for this snack are very simple, so you will definitely have a supply of delicacies for winter!

Attention, TODAY only!

Autumn is the time to collect and harvest mushrooms! The forest contains rich scatterings of honey mushrooms, chanterelles, russula, boletus and aspen boletuses. Mushroom pickers work from early morning and bring full baskets, and skillful housewives prepare fragrant mushroom caviar for the winter. This page presents 4 simple recipes that allow you to quickly, easily and inexpensively prepare this healthy delicacy.

Very . The cooking process itself is not complicated, and they store very well.

Recipe for preparing mushroom caviar from honey mushrooms for the winter

Mushroom caviar from honey mushrooms can be called a real delicacy. The amazing taste will appeal to everyone without exception.

We use ingredients:

• peeled honey mushrooms – 1 kg;
• onions and carrots – 2 pieces each;
• salt – 3 tbsp. spoons;
• pepper – 1 teaspoon;
• sunflower oil.

Cooking process:

Fill the mushrooms with water until covered and send to cook. After boiling, remove the foam and add 2 tbsp. spoons of salt. Cook for another 30-40 minutes.

Place the boiled mushrooms in a colander and rinse with cold water.

Roughly chop the onions and carrots and send them to brown in sunflower oil.

Mix the mushrooms with fried vegetables and grind them through a meat grinder or grind them in a blender bowl.

Place the caviar in clean jars up to the shoulders and compact them tightly. Cover with lids and place on a baking sheet.

Place the jars in the oven for sterilization at 110 degrees for 40 minutes.

Cover hot jars with lids. Turn it over onto your head and wrap it until it cools. This mushroom caviar is securely twisted and will last until the January cold!

Mushroom caviar from honey mushrooms with carrots and onions

To prepare juicy mushroom caviar, you will need honey mushrooms, and for every kilogram of mushrooms, housewives take 1 carrot and onion. The recipe is easy and quick to prepare and will definitely appeal to all busy housewives.

Ingredients for caviar:

• honey mushrooms – 2.5 kg;
• carrots – 2 large pieces;
• onions – 2 large heads;
• salt – 3 tbsp. spoons;
• pepper – 1 teaspoon with a small slide;
• sunflower oil for frying.

Cooking progress:

1. Before preparing the caviar, the mushrooms must be carefully sorted and all spoiled specimens must be discarded. Good honey mushrooms must be boiled in a large saucepan until they settle to the bottom. This is a sign that the mushrooms are ready!
2. At the same time, chop the onion into medium cubes and grate the carrots. We send this vegetable mass to a frying pan to fry until golden brown.
3. When all the ingredients have cooled, we will pass them through a meat grinder.

Scroll the half-finished caviar 2 times, then the dish will be tender and incredibly juicy.

1. Generously season the vegetable mass with spices and place in a frying pan to fry for another 20 minutes until fully cooked.
2. Mushroom caviar from honey mushrooms can be consumed immediately after preparation. But if there is a lot of it, then you can roll it up for the winter or freeze it.

To twist, add 1 teaspoon of 70% vinegar to the caviar. Mix, place in clean jars and sterilize in hot water for 30 minutes. To freeze, honey mushroom caviar should be cooled and placed in the freezer in a plastic container.

Ready honey mushroom caviar for dinner can be flavored with chopped garlic and herbs. It will turn out great, you'll just lick your fingers!

Recipe for winter mushroom caviar from honey mushrooms with tomatoes

Mushroom caviar can be prepared from different mushrooms: honey mushrooms, porcini mushrooms or chanterelles. With the addition of ripe tomatoes according to the recipe, this snack will become much brighter, tastier and healthier for digestion!

Ingredients for preparing caviar:

• honey mushrooms – 1 kg;
• tomato and onion – 4 pieces each;
• carrots – 3 pieces;
• sunflower oil – 250 ml;
• salt and pepper - 1 tbsp.

Preparation:

1. We cut fresh, peeled mushrooms, immerse them in cold water and place them on the stove. When the water boils, cook them for approximately 5-7 minutes, skim off the foam. Discard the finished mushrooms and rinse again with cold water.
2. Together with finely chopped vegetables, we pass the honey mushrooms through a meat grinder, mixing the entire fluffy mass thoroughly.
3. Transfer the mixture to a large saucepan, add oil and spices.
4. After boiling, simmer the mushroom caviar over low heat for 40-50 minutes, making sure that the vegetables do not burn.
5. We transfer the finished caviar into sterilized jars, pour a spoonful of hot sunflower oil to cover the workpiece with a thin layer, and close the lid tightly.

This excellent snack is usually stored in the refrigerator. It can be served with sandwiches, salads and meat dishes. Bon appetit!

Mushroom caviar from honey mushrooms without sterilization

During the mushroom season, many forest products are stored for the winter. After frying and salting, small, broken or crumbled honey mushrooms often remain. Don't throw them away! This product is perfect for preparing quick caviar according to a simple recipe.

For caviar you will need:

• mushrooms – 0.5 kg;
• onion – 2 pcs;
• sunflower oil;
• salt.

Cooking process:

1. The remains of mushrooms and whole honey mushrooms need to be boiled until tender, cooled and passed through a meat grinder. Peel the onions, wash and cut into small cubes.
2. Pour oil into a deep frying pan and fry the onion in it until a beautiful golden color. After this, add the scrolled mushrooms.
3. Mix the delicious ingredients and season with spices to taste. Simmer until excess moisture evaporates and stir slowly.

You can add a couple of cloves of garlic to the caviar for flavor.

1. Place the finished, thickened snack into clean jars. It is not necessary to sterilize them, but in this case it is better to store the workpiece on the shelves of the refrigerator!

Appetizing mushrooms go well with many main dishes and will be the highlight of any holiday dinner!

Good luck with your preparations and look forward to new recipes!

Mushroom dishes are a decoration of Russian cuisine, but it is no secret that the onset of progress and urbanization is gradually reducing the number of mushroom dishes in our diet. The endless possibilities of collecting the purest and most edible mushrooms and preparing many dishes from them all year round, which were perhaps the main diet of our ancestors, are gradually becoming a thing of the past.

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

Mushroom caviar from boiled mushrooms - basic technological principles

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

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

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

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

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

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

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

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

When canning, it is better to add fresh herbs 5-10 minutes before the end of cooking or stewing in order to better preserve their aroma in the jar.

If you are not well versed in the types of mushrooms, then just buy those that are grown in greenhouses: champignons, oyster mushrooms, some types of honey mushrooms. Of course, the taste and smell of caviar from such mushrooms will be less intense, but you don’t have to worry about health safety - these mushrooms can be safely used for any dishes without prior boiling.

Mushroom caviar in a jar or in the freezer is an opportunity to quickly prepare pies or pizza, soup, cabbage rolls, stuffed eggplants, zucchini or tomatoes, add it to meat soups or use it to prepare porridges and beans.

1. Mushroom caviar from boiled mushrooms - preparation for honey mushroom soups

Ingredients:

Honey mushrooms 5 kg

Muscat, ground

Carrots 400 g

Bay leaf

Purified oil 250 ml

Vinegar 9% 150 ml

Greens (dill, parsley) 200 g

Yield: 5 cans of 0.5 l

Cooking method:

Sort the mushrooms: leave whole ones for pickling, drying or pickling - all the rest are suitable for caviar. Clean them from leaves and pine needles, soak in cold water and wash well.

Place in a large saucepan, fill with water and bring to a boil. To remove foam, drain the water, drain them through a colander, and rinse. Pour purified water into the pan and add the mushrooms again. Cook over low heat for 20 minutes, adding peeled whole carrots (2 pieces, medium size), 2 washed whole onions in peel, salt, bay leaf, allspice and black pepper. Continue cooking for 20 minutes until the mushrooms sink to the bottom.

Remove the boiled mushrooms with a slotted spoon and strain the broth. Peel the remaining onion and grind in a meat grinder together with the mushrooms. Pour the prepared mixture with broth, simmer for 10 minutes over low heat, adding oil.

Place hot mushroom caviar in heated, dry and sterile jars. Separately add 30 ml of vinegar, nutmeg, ground pepper, and chopped herbs to each jar. Cover them with sterile lids and pasteurize for 40 minutes. Then screw on the lids, turn the jars over, and wrap them up. When it cools down, move it to the basement.

Mushroom caviar from honey mushrooms according to this recipe can be used for fillings. Only in winter, after opening the jar, do not forget to simmer the caviar in butter, adding dried ground mushroom powder.

2. Mushroom caviar from boiled mushrooms - preparation for first courses of milk mushrooms (dry frozen)

Ingredients:

Milk mushrooms 3 kg

Spices - to taste

White roots (celery and parsley) – 50 g each

Carrots, red 90 g

Fresh dill – 120 g

Vegetable fat 150ml

Foil bags

Preparation:

Sort and wash the milk mushrooms. Soak them for a day in salted water. The soaking time can be increased to two days. Before the main preparation, milk mushrooms need to be boiled twice, rinsing and changing the water. Cooking time is 20-25 minutes. When boiling again, add salt (20 g/1 l), bay leaf, white roots (parsley, celery), carrots, dill, and a mixture of peppers.

Finely chop the boiled mushrooms and fry in hot oil, adding finely chopped onion. Divide the prepared caviar into portions and place in prepared food foil bags. Choose the serving size arbitrarily. Seal the edges of the bags tightly and tightly. Place them in the oven preheated to 200°C for another 20 minutes. Then turn off the oven and, without removing the workpiece, cool it. Transfer the caviar in foil, without unwrapping, into a container and put it in the freezer.

Frozen mushroom caviar from boiled mushrooms can be stored for 6 months. Use the preparations for cooking soups, and in order to enhance the aroma of the mushroom broth, also prepare powder (mushroom seasoning) from dried porcini mushrooms and honey mushrooms.

3. Mushroom caviar from boiled mushrooms - chanterelles in tomato

Ingredients:

Chanterelles 4 kg

Firm tomatoes 1.0 kg

Carrots 500 g

Oil, purified 300 ml

Hot pepper, capsicum - to taste

Garlic 100 g

Cloves, coriander, allspice - to taste

Sugar 80 g

Salt, coarse 100 g

Greens 200 g

Vinegar essence40 ml

Milk 1.5 l

Yield: 12 cans of 0.5 l

Work progress:

Sort and wash the chanterelles. Soak for 2-3 hours in ordinary cold water, then drain it, and soak again for an hour, adding milk and a little salt to the water. If the chanterelles were collected in hot, dry weather or in a pine forest, then they probably have accumulated bitterness, which can be removed with milk. After this, rinse the mushrooms in running water and cook in a large volume of water.

Peel and then cut into small cubes the tomatoes, onions, carrots, hot peppers, and chop the herbs. Cut the chanterelles into slices. Heat the oil, sauté the onions and carrots, then add the tomatoes and peppers, season with spices and simmer the dressing for 10 minutes.

Place the chopped chanterelles in jars, waist-deep. Add a teaspoon of vinegar essence, chopped garlic and chopped herbs to each jar. Spread the hot dressing on top in equal parts. Place the jars in a pan filled with hot water, sterilize the caviar for 20 minutes from the moment it boils. Screw on the lids and invert the jars. Wrap it up, and after cooling, put it in a dark and cool place.

4. Mushroom caviar from boiled mushrooms - russula with white beans in tomato

Products:

Beans, pearl 750 g

Russula

Tomato paste 450 g

Oil 300 ml

Bay leaf

Salt 20 g per 1 liter of sauce

Ground coriander

Carnation

Sugar - to taste

Vinegar 9% - 25 ml per 1 jar

Preparation:

Sort the beans and soak overnight. Cook it. The grains should be dense, but not boiled.

Soak the russula in salt water. Mushroom pickers assure that these mushrooms can not be boiled, but can be used immediately for cooking, but for your own safety, boil them for 20 minutes, then rinse and chop finely.

Chop the onion and saute it with tomato paste in vegetable oil. Chop and add garlic, ground spices, sugar, salt and water (1.5-1.7 l). Whisk the dressing until smooth.

Place the prepared mushrooms and beans in a deep bowl, pour in the prepared sauce, simmer for fifteen minutes, and then place the prepared caviar and beans into prepared heated jars with a capacity of 0.5 liters. Pour vinegar into each jar, cover and pasteurize for 25 minutes. Seal the jars and turn them over. Store in a cool and dark place.

5. Mushroom caviar from boiled mushrooms with rice - filling for pies, cabbage rolls and vegetables

Ingredients:

Boletus 3 kg

Carrots 1.2 kg

Oil 200 ml

Rice, polished (boiled) 600 g

Cardamom

Bay leaf

Cooking technology:

Sort through the fresh boletus mushrooms, cut off the stems at the base, rinse thoroughly, and place in a saucepan. Fill with water and bring to a boil. Drain in a colander and refill with purified and cold water. Considering the subsequent frying of the mushrooms, cook over moderate heat for 20 minutes over moderate heat, adding a little more salt to the water. Wash the mushrooms again and cut them into cubes or pass them through a meat grinder with large holes.

Cook the rice until half cooked. Finely chop the peeled onion and chop the carrots on a coarse grater. Grind the spices into powder. Heat oil in a deep saucepan. Fry the mushrooms, season with spices, and transfer them with a slotted spoon to a separate bowl. Sauté carrots and onions in the same oil. Place the mushrooms back into the saucepan and add the boiled rice.

After simmering the caviar with rice for 15 minutes, place it in sterile hot jars. Cover them with lids and place on a baking sheet. Pour hot water into the bottom of the baking sheet and place it in the oven, preheated to 180°C, for 15 minutes. Immediately seal the jars by removing them from the oven one at a time. Turn over and wrap. After cooling, transfer to the basement.

6. Mushroom caviar from boiled mushrooms – hodgepodge of boiled mushrooms and cabbage

Products:

White cabbage

Vegetable fat

Frozen boiled mushrooms

Spices to taste

Tomato sauce

Vinegar 9% 30 ml per 0.5 l

Preparation procedure:

Chop the washed and peeled vegetables and fry them separately, and then simmer by adding salt, sugar, ready-made tomato sauce and ground spices along with mushrooms. All ingredients for the dish are taken in the same quantity, tomato sauce and spices are to taste, and vinegar is added before rolling the lids, 30 ml into each jar (0.5 l).

Pasteurization time is 15 minutes. Check the quality of the seal by turning the jars over and wrap them until they cool completely.

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

Often, some recipes indicate the amount of salt, sugar and vinegar in grams, while in others the measures are written in tablespoons. This creates confusion that wastes valuable time in the canning process. Make a sign for yourself and attach it in a visible place in the kitchen so that you never forget how many grams and what is contained in a tablespoon or teaspoon, so as not to be distracted from work by searching for tips on the Internet.

Canning jars can be prepared ahead of time so you don't have to waste time on the day you're preparing food for canning. Clean them with regular baking soda, rinse under strong running water and dry in a preheated oven. Then sterilize the lids, dry them in the oven and cover the jars. The container can not be removed from the oven until it is needed, and if you need to empty the oven, then transfer the jars to the table and be sure to cover them with a towel to maintain sterility.

When preparing jars and lids for canning, always add a couple of spare jars to the required quantity: it may happen that a defect is suddenly discovered in the dishes or lids, or the calculation of the required amount of containers turns out to be not entirely accurate, but the product is already ready for packaging and must be laid out in hot. Free yourself from unnecessary fuss in the kitchen during the hot preparation season.

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 look at them in order.

Features of preparing mushroom caviar

1. To prepare the dish, you can use any variety of 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 a 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 rather than metal ones. 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 place the vegetable in ice water and 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 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 with 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. Peel the onions and cut the component into 6 pieces.
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 composition, 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, table vinegar, garlic, and mayonnaise. If desired, add Provençal spices, chili peppers or boiled beans.

Video: mushroom caviar for the winter