I think each of us would like to have a magical self-assembled tablecloth. After all, sometimes we don’t have the energy and time to prepare food. At such a moment, jars of snacks and preparations are always useful. Vegetables, fruits, berries or mushrooms - you can use them to prepare a bunch of delicious and healthy dishes. Today we will talk about mushrooms, or more precisely about mushroom caviar.

We all know that they contain a lot of protein. Mushrooms are also often called “forest meat”. The only thing is that it is not recommended to be given to small children; it is a difficult product for digestion. The caviar from them is eaten as independent dish, spread on bread, bake pies or casseroles.

What mushrooms can you use to make mushroom caviar?

To prepare caviar, you can use porcini mushrooms, chanterelles, honey mushrooms, champignons or boletus mushrooms. And if you mix several types, the taste of such a snack turns out to be very unusual. You can cook from fresh, salted, dried or frozen mushrooms.

Important - the mushroom must be edible.

There are a great many ways to create caviar. Today I will share the most delicious ones.

Mushroom caviar from honey mushrooms with onions and carrots

This version of caviar turns out to be very piquant and beautiful. The dish looks bright and is suitable even for festive table. Usually cooked caviar is packaged in jars and left for the winter. Or you can eat this tasty and satisfying dish right away.

You can take any mushrooms - honey mushrooms, chanterelles, porcini and others edible mushrooms.

Grocery list:

• onion - 250 g,
• carrots – 250 g,
• peppercorns – 3-4 pieces,
• a couple of bay leaves,

Procedure for preparing caviar:

1. At the first stage, we remove dirt and debris from them. Rinse thoroughly under running water.

   

2. In a saucepan with cold water We send our mushrooms. Add peppercorns and a couple of bay leaves. Cook for 20-25 minutes in salted water. When the mushrooms sink to the bottom, they are cooked.

   

3. Pour the water out of the pan, place the mushrooms in a sieve and rinse with cold water.
4. Let's start with the vegetables. Chop the onion into cubes. Pass the carrots through a coarse grater. Grind the garlic with a press or grater.
5. Pour oil into a preheated deep frying pan or frying pan and add vegetables to it. Reduce the heat to minimum. Cook until almost done (we will fry them later).

   

6. Grind mushrooms and vegetables using an electric meat grinder or blender.

   It is better to use the largest grate for the meat grinder.

   
   

7. Let's add spices. Vinegar gives the dish some sourness. If you don't like it, you don't have to add this product.
8. Fry the caviar for about 30 minutes under the lid.
9. The last thing we add to the dish is the garlic just before it’s ready. When all the liquid from the caviar is gone, you can turn it off.
   
10. While the caviar is hot, pack it into sterilized jars. Cover with prepared lids. We sterilize half-liter jars with caviar for about 30 minutes, and liter jars for about an hour. You can do this in a saucepan with water.

    
    

    or in the oven.

    

Then we twist the jars well and turn them upside down.

Mushroom caviar from boiled mushrooms for the winter

Another recipe from boiled mushrooms- but with different spices and without carrots. For this recipe we use only fresh mushrooms. The most delicious caviar will come from honey mushrooms and milk mushrooms. The latter must first be soaked in cold water so that they do not become bitter.

Grocery list:

• About a kilogram of mushrooms;
• 200 grams of onions;
• juice of a quarter of a lemon;
• 3-4 tablespoons vegetable or olive oil;
• salt and black pepper to taste.

The process of creating caviar:

1. We remove bad mushrooms (rotten and rotten). We sort them out from debris and twigs. Rinse thoroughly under tap water.
2. Cook pure mushrooms for 60 minutes. Using a colander or sieve, remove excess liquid.
3. Fry the diced onion.
4. Grind the mushrooms and onions twice through a meat grinder with a fine nozzle.
5. Salt and pepper to taste.
6. In a deep bowl (cauldron or roasting pan), fry the resulting mass for about 10 minutes. At the end of cooking, sprinkle with lemon juice.
7. Pack into clean jars. We sterilize half-liter jars with caviar for about 30 minutes, and liter jars for about an hour.

Frozen mushroom caviar

Or you can simply freeze boiled mushrooms in the summer or fall and prepare delicious caviar from them in the winter.

Grocery list:

• assorted mushrooms to your taste – 1 kg,
• onion - 250 g,
• carrots – 250 g,
• garlic about 4-6 cloves,
• vinegar essence – 1/3 tsp,
• refined vegetable oil – 50-70 ml,
• coarse rock salt – 1 tbsp. l.,
• peppercorns – 3-4 pieces,
• a couple of bay leaves,
• black or white pepper - to your taste.

Procedure for preparing caviar:

1. When we cook from frozen mushrooms, we first need to remove them from the refrigerator. After defrosting, place in a colander and rinse.
2. Let's start with the vegetables. Chop the onion into cubes. Three carrots on a coarse grater. Grind the garlic with a press or grater.
3. Pour oil into a preheated deep frying pan or frying pan and add vegetables to it. Reduce the heat to minimum. When the vegetables become soft, remove from the stove.
4. Grind mushrooms and vegetables using an electric meat grinder.
5. We send the entire mass to a roasting pan or frying pan.
6. Let's add spices. Vinegar gives the dish some sourness.
   

   If you don't like it, you don't have to add this product.

7. The last thing we add to the dish is the garlic. When all the liquid from the caviar is gone, you can turn it off.
8. While the caviar is hot, pack it into sterilized jars. Or we eat right away!

Mushroom caviar in a slow cooker

Most housewives have a multicooker in their kitchen. Mushroom caviar can be prepared in it according to any of the recipes in this article. Or use this recipe as a basis. All the details in the video recipe:

Dried mushroom caviar - the most delicious recipe

For this recipe, I recommend using porcini mushrooms. It is advisable to use only the caps, and the legs can be used for soup.

Grocery list:

• dried mushrooms – 200 g;
• a couple of large onions;
• large carrots - 1;
• a few cloves of garlic to taste;
• salt - to taste;
• white or black pepper – 0.5 tsp;
• vinegar - 1 tbsp. l.;
• granulated sugar – 1 tsp;
• refined vegetable oil for frying;
• soft butter – 80-100 g.

The process of creating caviar:

1. Soak the dried mushrooms in clean cold water for a couple of hours. At the same time, we change the water several times. This way we will get rid of the mushroom mucus.
2. At this time we will work on other components. Peel and chop the onion and garlic to your heart's content. Because all the ingredients will go into the meat grinder anyway.
3. Peel the carrots and grate them.
4. Change the water in the mushrooms and send the pan to gas stove for 30-40 minutes. During cooking, remove any foam that forms. Boiled mushrooms Drain in a colander.
5. Place the vegetables in a hot frying pan with vegetable oil.
6. When the vegetables become soft and golden, add mushrooms to them.
7. After the liquid has boiled away from the pan, fry the mushrooms until golden brown.
8. Using a blender or meat grinder, grind the mixture from the pan.
9. Now we need to season our caviar. Salt, sugar, vinegar, garlic and pepper. Stir and taste, maybe you need to add something.
10. Mix the cooled mass with soft butter. The dish is ready.

Methods for storing mushroom caviar:

Keep our ready caviar can be done in two ways:

• Storage in the freezer.
• Rolling into jars and storing in the underground or basement.

To freeze caviar, it is better to use special zip bags. They are completely filled with mushroom mass, excess air is removed. Close the bags and store in the freezer. Caviar can be stored for about a year. We eat the opened package immediately, otherwise harmful bacteria may appear in it. Therefore, do not make large freezer bags.

When stored in jars, caviar is packaged and poured a small amount of hot vegetable oil. Banks are covered tin lids. IN large saucepan or basin, place a cotton towel and pour hot water. Jars of caviar are sent into the container. They should be completely covered with water. Liter jars sterilize for 40-50 minutes, half liter for 20-30 minutes. Cover with lids and allow to cool, after wrapping them in a cotton blanket.

In order for caviar to turn out great, you need to know a few rules for preparing it:

That's all the secrets. Cook with pleasure - in winter you will remember summer!

I will be glad to repost your comments.

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

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

Mushroom caviar from boiled mushrooms - basic technological principles

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

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

Mushrooms have a dense texture and retain their shape even after prolonged cooking, but you should also take into account the degree of cooking of other components included in the dish: the consistency of the caviar components in ready 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 peppers, turmeric, bay leaf, juniper and other natural spices. Since in home canning Since various artificial stabilizers are not used, as in production, it is necessary to take into account the properties of spices in the process of home preparation.

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

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

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

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.

Get it boiled mushrooms using 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.

Hot mushroom caviar Place in warm, dry, sterile jars. To each jar separately add 30 ml of vinegar, nutmeg, ground pepper, chopped greens. 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 for butter by adding powder from dried ground mushrooms.

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 bags of food foil. 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 away. 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 mushroom broth, also prepare the 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

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 large volume water.

Peel and then cut small cubes tomatoes, onions, carrots, hot peppers, chopped greens. 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 to each jar vinegar essence, chopped garlic and chopped herbs. Place on top hot dressing in equal parts. Place the jars in a saucepan filled with hot water, sterilize the caviar for 20 minutes from the moment of boiling. 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 russulas 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 it out fresh boletus, cut off the stems at the base, rinse thoroughly, and place in a pan. 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, adding salt, sugar, ready tomato sauce and ground spices along with mushrooms. All ingredients for the dish are taken in the same amount, tomato sauce and spices - 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 normally baking soda, rinse under strong running water and dry in a preheated oven. Then sterilize the lids, dry them in the oven and cover the jars. The container can not be removed from the oven until it is needed, and if you need to empty the oven, then transfer the jars to the table and be sure to cover them with a towel to maintain sterility.

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

Canning mushrooms requires maximum concentration from the cook, especially in terms of the safety of these preparations. This has always been the main requirement for products closed for the winter, but for mushrooms it needs to be tripled.

To make mushroom caviar from boiled mushrooms both tasty and safe, you need to adhere to following rules:

1. Sterile containers, careful sorting of products and their cleaning - this should be in the first place, and in second place is pasteurization, because it is with its help that all pathogenic flora can be destroyed.
2. If the recipe involves boiling all the ingredients, then you need to understand that the mushroom has a denser structure, which means they need to be cooked longer than other products.
3. Basically, caviar is prepared from mushrooms and vegetables, which are almost half saturated with water. Therefore, it is advisable to take it filtered.
4. The safety of the product and its shelf life will depend on the quality of sealing of the cans.
5. In recipes without sterilization, the amount of natural preservatives needs to be increased, but the taste of the product suffers.
6. Spices not only improve the taste of preserves, but can also serve as antimicrobial agents. This includes turmeric, pepper, bay, etc.
7. Fresh spices are added a few minutes before the end of cooking so that their aroma and taste are better preserved.

If your knowledge in the mushroom business is far from good, then for preservation you need to take only those mushrooms that are grown artificially.

Delicious mushroom caviar (video)

Mushroom caviar from boiled mushrooms: step-by-step cooking recipe

To prepare mushrooms according to this recipe, you need to take them only in fresh. The tastiest caviar is made from honey mushrooms. Milk mushrooms are no less tasty, but before cooking they are soaked in cold water to remove the bitterness. Having mastered this step by step recipe, you can easily prepare other variations of it.

The basis of the dish consists of the following ingredients:

• about a kilogram of mushrooms;
• 150-200 grams of onion;
• juice from a quarter of a lemon;
• 3-4 tablespoons of olive oil;
• salt and black pepper to taste.

5 steps perfect recipe:

1. Cleaned mushrooms are boiled in large quantities water for at least 60 minutes. Drain through a colander and allow to cool.
2. Fry the chopped onion in oil until golden brown.
3. Both mushrooms and onions are passed through a meat grinder with a fine sieve a couple of times, generously sprinkled with black pepper and salt.
4. Fry the mixture in a hot cauldron for 10 minutes, adding lemon juice at the end.
5. Place into prepared jars. Sterilize for at least half an hour, provided that the container volume is no more than 0.5 liters.

How to prepare caviar from honey mushrooms for the winter

An equally tasty recipe for preserving honey mushrooms for the winter with carrots. It is not much more difficult to prepare, but the result is excellent, and such a dish instantly flies off the table. Using it you can prepare 5 cans of caviar, 0.5 liters in volume.

Ingredients:

• about five kilograms of mushrooms;
• a little more than a kilogram of onions;
• about half a kilogram of carrots;
• a couple of onions;
• spices: black pepper, nutmeg, bay;
• vegetable oil - a glass;
• a third of a glass of vinegar;
• salt and herbs to taste.

Prepare like this:

1. Even deformed mushrooms can be used for caviar, and the beautiful ones can be left for drying or salting. They are washed and soaked in cold water for a quarter of an hour.
2. Put in cold water and put on fire. From the moment the water boils, cook for 30 minutes, adding a whole peeled onion and one carrot with spices.
3. After the mushrooms sink to the bottom, they are placed in a colander and washed, removing the spices.
4. Grind mushrooms and vegetables through a meat grinder, preferably a couple of times.
5. Boil the mixture with vinegar and oil until bubbles appear, and place in prepared containers.

Sterilize 1 hour from the moment the water boils.

Classics of the genre: mushroom caviar with onions

This recipe is considered a classic for preparing mushroom caviar for the winter. After mastering it, you can introduce any components and conduct various experiments. A prerequisite is a tandem of several types of mushrooms in one caviar.

Products:

• one and a half kilograms of mushroom mixture;
• a few tablespoons of vegetable oil;
• three onions.

Prepare like this:

1. Clean and sort the mushrooms. Boil them in salted water for at least an hour. Drain the water.
2. Grind mushrooms and fresh peeled onions through a meat grinder. This needs to be done at least a couple of times and on the finest mesh.
3. Season with spices, salt, oil. Boil for a couple of minutes.

Place in containers and sterilize for 1 hour if the container volume is 1 liter.

Chanterelles: caviar with tomato

The mushrooms according to this recipe are so delicious that they are closed several times during the mushroom season. After all, they often begin to eat them long before the onset of winter cold. This recipe is 12 cans of caviar, 0.5 liters each.

Ingredients:

• a little more than four kilograms of chanterelles;
• a kilogram of dense, ripe tomatoes;
• half a kilo of onions and carrots;
• hot pepper pod;
• large head of garlic;
• spices: allspice, cloves and coriander to taste;
• 80 grams of salt and sugar;
• a large bunch of greenery;
• half a 100-gram shot of vinegar;
• one and a half liters of milk.

Preparation:

1. Wash the mushrooms, sort and soak for 3 hours in cold water. Drain the water and soak again, but in a mixture of milk and water for an hour.
2. Rinse and boil in salted water until they settle to the bottom of the pan.
3. Peel and chop the remaining vegetables. Fry in heated vegetable oil.
4. Mix all ingredients and pass through a meat grinder.

Bring to a boil and distribute into containers. Sterilize for 45 minutes.

Russula: caviar with beans in tomato

This recipe will also not leave you indifferent. Moreover, it can serve as a complete replacement for any meal. The dish is nutritious, but not heavy.

Products:

• 2-2.5 kilograms of mushrooms;
• half a kilo of onions and beans;
• big jar tomato paste;
• a quarter liter of oil;
• salt to taste, like garlic, and spices with sugar;
• vinegar - 50 ml per liter jar.

How to cook:

1. The beans are sorted and soaked for a day in cold water. Boil until soft, but not crumbly.
2. Cleaned and sorted mushrooms are soaked for a couple of hours in salted water and then boiled for at least 20 minutes.
3. Make a fry of onion and tomato paste, add spices, garlic and sugar. Pass through a blender.
4. In a large saucepan, combine mushrooms, beans and roast. Simmer for a quarter of an hour from the moment it boils.
5. Place in a container and pour in vinegar. Sterilize for 40 minutes. Roll up. Afterwards, it is better to keep it in the house for three days to make sure that the preservation went well.

If the jars swell, they need to be thrown in.

Mushroom caviar (video)

Now cooking mushroom caviar will not cause you any difficulties. But you can always surprise your guests. So why forget ancient traditions and eat fast food? Such dishes will not only add variety to your diet, but will also help you lose weight. And now it’s not only important, but at the peak of popularity. So eat mushrooms and stay slim.

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

Delicious caviar recipe

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

We must have in stock:

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

Recipe:

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

Classic caviar recipe

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

We will need:

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

Recipe:

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

Let's take:

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

Recipe:

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

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

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

Mushroom caviar from champignons with walnuts

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

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

Preparing for the winter has long gone beyond the usual understanding of our grandmothers, recipes are becoming more sophisticated and interesting. But remains unchanged traditional caviar mushroom for the winter, recipe through a meat grinder. Many of us remember this kind of caviar, without the addition of preservatives and flavor enhancers, from childhood. For clarity, we are posting a recipe from honey mushrooms with step-by-step photos.

Ingredients:

Mushrooms- 1 kg

Bulb onions— 2 pieces (150-200 grams)

Carrot— 1 piece (100-150 grams)

Sunflower oil— 50 grams

Spices: salt, ground black pepper.

How to cook mushroom caviar for the winter

1. Sort out the mushrooms (in this case, honey mushrooms). Clear forest litter. Cut off the soil-stained legs. Rinse in cool, running water. Leave the small honey mushrooms for or (mmm, my mouth is watering). And from large and overgrown ones, we will prepare delicious caviar.

2 . Boil honey mushrooms in salted water, adding bay leaf 30-40 minutes. Drain the water through a colander and rinse the honey mushrooms under running water.

3 . Peel the carrots and onions. Slice. Sauté in vegetable oil until blush appears.

4. Pass through a meat grinder fried carrots with onion.

5 . Next, grind the boiled mushrooms in a meat grinder.

6 . Mix carrots, onions and honey mushrooms. Add salt and pepper to taste. Place in a cauldron or frying pan. Simmer the caviar over medium heat for 40 minutes, stirring regularly.

7 . Place in sterilized jars, leaving 1 cm to the neck.

8 . Fill the remaining space with vegetable oil. This way there will be no air left in the jar and, therefore, the shelf life of the product will increase. We roll up the jars. Store in the refrigerator.

Delicious mushroom caviar is ready for the winter

Bon appetit!

Recipes and storage rules

Before preparing caviar for the winter, read the rules for storing caviar. To avoid infecting yourself and your loved ones with botulism.

Remember that botulism develops in mushroom preservation, according to statistics, 80% of the sticks were found there. The most common reason for the appearance of botulism bacteria is soil getting into jars along with honey mushrooms, chanterelles, etc.

To avoid this, you need to:

• First of all, carefully prepare the products, as well as subject the seaming to high-temperature treatment.
• Secondly, storage of mushroom twists must be carried out according to the rules! That is, the temperature should be a maximum of +10 degrees, since botulinum begins to launch its tentacles into preservation at +30 degrees.

Mushroom caviar “combined” recipe through a meat grinder

• Onions – 2 medium-sized pieces.
• Mushrooms, take different ones, about 3 types, maybe more - 1 kilogram. White and chanterelles, honey mushrooms.
• Ground pepper, black – 1 teaspoon.
• Salt – 2 tablespoons.

Let's prepare the mushrooms: rinse them well, dry them and rinse them again, then pour cold clean water, leave it for half an hour. Add water and rinse, place in a colander. Then let it cook for 20-30 minutes. This lengthy procedure does not end with boiling; immediately after hot water, you need to immerse the mushrooms in cold water. After they dry, pass them through a meat grinder.

Peel the onion and add to the honey mushrooms, chanterelles, and chopped champignons small pieces, optional. Add salt and pepper, mix and place in pre-sterilized jars, screw and leave in a cool place, cellar or refrigerator until convenient. Caviar needs at least 2 weeks, then you can taste it.

Porcini mushroom caviar for the winter recipe through a meat grinder

• Porcini mushrooms – 1 kilogram. Based on 4 half-liter jars.
• Onions – 5 large pieces.
• Sunflower oil – 10 tablespoons.
• For a bite (6%) – 4 tablespoons.
• Water – about 1 liter.
• Dill and parsley, or other favorite greens - half a bunch.

Wash and peel the white ones well, boil them for half an hour, then change the water, cook for another 5 minutes, remove and rinse with cold water, dry and grind in a meat grinder.

Peel and wash the onion, cut it into small pieces and fry until golden brown, after which we treat it in the same way as mushrooms - put it through a meat grinder. Mix with mushrooms, salt, finely chopped herbs, vinegar and sunflower oil. Then we roll it into pre-prepared jars (boil the lids). Store in a cellar or refrigerator.

Mushroom caviar with vegetables through a meat grinder recipe for the winter

• Champignons or honey mushrooms are great. You need 1 kilogram.
• Onions – 3 large pieces.
• Carrots – 200 grams.
• Vinegar (9%) – 1 teaspoon.
• Sunflower oil – 20 milliliters (1 cup).
• Black pepper and salt.

Wash and peel honey mushrooms or champignons, and grind through a meat grinder. We will do the same with carrots and onions, after which the vegetables need to be fried until golden color. Mix the rolled mushrooms with fried vegetables. Simmer the mixture for about 1 hour over low heat with the addition of vegetable oil and ground pepper and salt.

A few minutes before you remove the caviar, add vinegar and stir. We put our dish into sterilized jars and roll up the prepared boiled lids. Store at a temperature of +6 degrees.

Mushroom caviar with tomatoes recipe through a meat grinder for the winter

• White mushrooms, honey mushrooms, chanterelles – 1 kilogram.
• Onion – 300 grams.
• Tomatoes – 300 grams.
• Sunflower oil.
• Ground black pepper and salt.

The mushrooms need to be washed thoroughly under running water, dried, boiled for half an hour, then drained, let the mushrooms cool slightly, and grind in a meat grinder. Then fry on sunflower oil, over medium heat.

Peel the onion, cut into thin rings, also chop the tomatoes, stir over medium heat and mix with mushrooms, simmer a little more in a frying pan, adding pepper and salt, maybe a little ground bay leaf and coriander seeds.

Place caviar in sterilized jars, cover with lids, boil the jars with their contents in a large saucepan, then roll up the boiled lids. Store in a cool place.

Spicy mushroom caviar

• Porcini mushrooms – 3 kilograms.
• Hot pepper, red – 3 pods.
• Vegetable oil - for frying.
• Garlic – 1 head.
• Salt and ground black pepper, dried herbs, coriander beans.

Peel and wash the white ones, cut into squares. Remove seeds from hot peppers and cut into small pieces. We also peel the garlic and cut it into rings. Then fry the mushrooms with pepper and garlic in sunflower oil. First you need to throw in the garlic for 1 minute, add hot pepper to it, after 5 minutes add mushrooms. Let's put everything necessary seasonings and spices.

When the vegetables are fried, grind them in a meat grinder. We sterilize the jars and boil the lids. Place in jars and seal, store in the refrigerator.