This recipe for mushroom caviar for the winter is a real find for those who don’t like to spend a lot of time with sterilization. It is enough to boil the mushrooms, pass them through a meat grinder, add fried vegetables to them and simmer for a long time, then simply put the preparation into sterile jars.

Any mushrooms are suitable for cooking. You can take a kilogram of always available champignons or roll up wild mushrooms collected with your own hands, and absolutely all edible mushrooms, of different varieties and types, will do. Therefore, if you have collected a decent mushroom harvest, feel free to prepare caviar from them - in winter you can eat it with spoons, add it to pies, pizza, etc. Mushroom caviar without sterilization is perfectly stored in the cellar or refrigerator, does not explode, is very tasty and is quickly eaten !

Your own recipe for mushroom caviar for the winter through a meat grinder simply must be in the notebook of every housewife! Convenient, fast, affordable and very tasty!

Ingredients

• mushrooms 1 kg
• onions 2 pcs.
• carrots 1 pc.
• vegetable oil 200 ml
• bay leaf 1 pc.
• ground black pepper 1/3 tsp.
• ground red pepper 1/3 tsp.
• non-iodized salt 0.5 tsp.
• 9 percent vinegar 0.5 tbsp. l.

How to cook mushroom caviar for the winter

1. We thoroughly wash the mushrooms under running cold water, clean up any dirt and lightly trim the stems. If you use wild mushrooms, you need to remove the outer skin; for champignons, this procedure is unnecessary.
2. 
   Coarsely chop the mushrooms into 2-4 pieces.
3. 
   Pour the mushrooms into salted boiling water and boil for 10 minutes (for 2 liters of water you will need 0.5 tablespoons of non-iodized salt). After that, put them in a colander to drain all the liquid.
4. 
   Let the mushrooms cool slightly and then pass through a meat grinder.
5. 
   Peel the onions (150 g) and cut them into small cubes. Grind peeled carrots (150 g) on ​​a coarse grater. Heat 1 glass of refined vegetable oil in a saucepan and sauté the onion and carrots in it.
6. 
   Add mushrooms, ground in a meat grinder, to the vegetables fried until soft. Add salt, bay leaf, black and red pepper.
7. 
   Stir and simmer, stirring occasionally, for 2 hours over low heat, covering the pan with a lid. During cooking, adjust the amount of salt (non-iodized!) to your taste - on average it takes about 0.5 tsp. At the end, add vinegar and be sure to let it boil, then remove the saucepan from the heat.
8. Place the caviar in hot sterilized jars and roll up the lids. You can use both turnkey tin lids and screw-on lids. The most important thing is that all utensils are sterile.
9. 
   Turn the jars upside down and leave them like this until they cool completely, covering them with a blanket on top. After a day, we send the seaming for storage in the cellar or in another dark and necessarily cool place.

Shelf life - 1 year. Due to long-term cooking, as well as the use of a large amount of vegetable oil and vinegar, mushroom caviar is perfectly stored all year long without sterilization, until the next preservation season.

Mushrooms are famous for their rich composition and nutrient content. Although they belong to plant foods, they are not inferior in calorie content to meat. Therefore, our mushroom caviar will appeal to everyone: vegetarians, those on a 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. Chop the onions 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 the basic caviar recipe we need only 3 components: onions, mushrooms and vegetable oil, not counting spices. Our mushroom caviar is made from different varieties of mushrooms - you can take chanterelles, boletus, honey mushrooms, it will be prepared in 2 steps: we 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, and walnuts. Season with oil, sauce and spices, not forgetting to add salt, and mix.

Mushroom caviar with onions for the winter can serve as the basis for a large number of dishes. It can be used as a spread on bread or crackers, that is, for preparing snacks. And mushroom caviar is also used as an independent dish. There are several ways to prepare: winter canning and salad for non-long-term storage. And there are a huge number of interpretations of one recipe for mushroom caviar
The main feature of this dish is its original taste and appetizing aroma. The versatility and nutritional value of mushroom caviar can be a real boon for diversifying a menu containing a large amount of protein and fiber. Moreover, the cooking method and ingredients can be varied, and the process itself does not take much time.

1. Mushroom caviar can be prepared from any type of mushroom: honey mushrooms, milk mushrooms and other plants of this type. It is better to choose mushrooms that grow in deciduous forests, as they have a distinct aroma and enhanced taste.
2. If raw mushrooms are used, they must first be boiled, stewed and fried until fully cooked. Otherwise, such caviar can cause poisoning. Metal caps must not be used for screwing.
3. You can use salted, fresh and pickled products. Sometimes they are mixed to create an original taste. So, by combining the incongruous, you can create an interesting product. If you use canned mushrooms, they will add spicy notes to the food product.
4. Additionally, you can use other vegetables. This will improve the taste characteristics and diversify the palette of the dish. The versatility of this product makes it indispensable on the holiday table. Spices and herbs can complement the taste and aroma.

Mushroom caviar for the winter

This recipe assumes the presence of products that I use to prepare French pate. It is the method of preparation and the composition of the products that make this mushroom caviar piquant and even slightly specific. Moreover, the composition does not imply a huge number of products.

Product composition:

• 500 gr. fresh mushrooms;
• 1 small onion;
• several branches of greenery;
• 20 grams of salt;
• 20 grams of pepper;
• 1 tablespoon olive oil;
• 20 milliliters of lemon juice.

Mushroom caviar for the winter, a simple recipe:

1. Mushrooms are cleaned and washed in running water.
2. The product must sit in water for 24 hours.
3. Cut the mushrooms into small pieces.
4. The plant needs to be stewed. The process takes 1 hour. In this case, water should be added to the container. You can put 1 bay leaf.
5. Chop the onion and fry in olive oil until it becomes soft.
6. As a result of cooling, the mushrooms are passed through a meat grinder several times.
7. The two mixtures must be thoroughly mixed together.
8. During the mixing process, spices and citrus juice are added.
9. The finished product is placed in glass containers and covered with plastic lids.
10. The product can remain in this state for a year, if conditions allow it. You can use mushroom caviar with lemon at any time, and you can simply eat it with bread, forming canapés or sandwiches.

Mushroom caviar from boiled mushrooms for the winter

In addition to the standard set of products, mushroom caviar may also include additional components. Carrots and tomatoes are popular due to their availability and bright taste. In addition, they visually make the dish more appetizing and attractive.

Availability of products:

• 1000-800 grams of mushrooms;
• 500 grams of onion;
• 400 grams of tomato;
• 300 grams of carrots;
• 4 tablespoons of spices;
• greenery.

Mushroom caviar for the winter recipe through a meat grinder:

1. The mushrooms are prepared for the subsequent cooking procedure.
2. Boil the product in salted water, you can add some spices and a branch of herbs to the broth.
3. The boiling process continues for half an hour. Then the plant is strained and dried.
4. When the boiled mushrooms have cooled, they should be finely chopped or minced.
5. Fry chopped mushrooms in oil for half an hour. The contents must be constantly stirred so that the plant does not burn.
6. Finely chopped onions, carrots and tomatoes are fried separately from the mushrooms. You can additionally stew the vegetable stew.
7. While hot, mushrooms and stewed vegetables are mixed, spices are added and sautéed together for about 15 minutes.
8. Before the mushroom caviar has had time to cool, it needs to be packaged in jars. Containers must be sterilized, otherwise the product will spoil.
9. The greens can be finely chopped or divided into small sprigs. You can add it at any stage.
10. The mixture should be consumed within 1-2 weeks. You can also preserve it, but to do this, you need to carefully sterilize glass containers and lids, which must be plastic.

Porcini mushroom caviar for the winter

The main feature of preparing caviar is that the main ingredient is porcini mushrooms. Although you can use any for cooking - even champignons. Additional components are used to enhance the taste.

Qualitative composition:

• 1000-1500 grams of porcini mushrooms;
• 2 large onions;
• 1 small head of garlic;
• 3-5 tablespoons of salt;
• Pepper mixture;
• 40-50 milliliters of sunflower oil.

How to prepare mushroom caviar for the winter:

1. Mushrooms need to be thoroughly prepared for further processing: cleaned of debris, peeled off the top layer of plaque, soaked the plants. Do not use spoiled porcini mushrooms.
2. After this, the ingredient is cut into small pieces and washed under waste water for several minutes.
3. Porcini mushrooms need to be heat treated, namely frying them without adding sunflower oil.
4. The procedure should be continued until all the water has evaporated from each piece of the plant.
5. After each slice has approximately halved in size, then you can add vegetable oil, a little salt and a mixture of ground peppers. It's better not to use a lot of spices. As a result, the mushrooms should acquire a golden color.
6. The onion is fried separately from the main ingredient. Vegetables can be cut in any way: rings, half rings, cubes. Fry until the onions become the same color as the mushrooms.
7. Products fried to medium are ground in a food processor or using a blender to a certain value - this can be a puree or a grainy mixture of the specified goods.
8. After the grinding procedure, the finished dish is used as a spread on croutons or bread. Sometimes caviar is used as a snack. It is not recommended to preserve this product, since the plant does not lend itself to sufficient heat treatment during the preparation process.
9. Mushroom caviar from porcini mushrooms is intended for immediate use as food. You can store it for a week, after which the food product will become unfit for consumption. Thanks to a non-standard ingredient, namely porcini mushrooms, the dish becomes original and especially tasty.

Caviar from fresh mushrooms - winter recipes

This appetizer is a flavorful and extraordinary addition to main courses. Thus, standard champignons, which are eaten more often than any other mushrooms, take on a completely different meaning in the diet.

Main components:

• 500 gr. champignons;
• 2 small onions;
• 2 small carrots;
• 100 grams of vegetable oil;
• Salt;
• Ground pepper.

Caviar from boiled mushrooms for the winter:

1. The carrots and onions are chopped into small, same-sized cubes. It is better if the vegetables are grated.
2. Fry them in half the indicated portion of oil until the ingredients become soft.
3. Place the fried vegetables in a food processor and chop completely.
4. The same thing happens with champignons and the same way as additional components are ground in the specified device.
5. Boil semi-finished caviar in a saucepan for 10 minutes until fully cooked.
6. Pack the finished product into jars and screw on metal lids.
7. The product can be stored in the refrigerator for two weeks. Since champignons are a fairly affordable product, it is not advisable to store caviar from this type of mushroom, so there is no need to produce a huge amount of this type of caviar.

Mushroom caviar from honey mushrooms for the winter recipes

This dish can be prepared from any type of mushroom. You can also use this plant in any form: dried, fresh, salted or canned. But at the same time, the taste of caviar does not deteriorate.

Ingredients:

• 500 gr. honey mushrooms;
• Vegetable, butter or olive oil;
• Salt and pepper;
• Greenery.

Mushroom caviar from honey mushrooms for the winter:

1. First, the plant is boiled for 10 minutes.
2. Then the frying process occurs.
3. After this, add herbs, salt, and pepper to the mixture.
4. The prepared product is crushed using a blender or food processor. The same consistency is formed by passing the composition through a meat grinder.
5. The storage method depends on what mushrooms were used in the base of the dish. If the basis is fresh forest mushrooms, then it is better to sterilize. Champignons and dried samples do not require special storage conditions, or rather long ones.

Mushroom caviar for the winter with tomatoes is a very nutritious and original dish, which is available in a wide range. The main feature of the dish is that it can be consumed at any time and with any product together. For cooking, mushrooms of various types and any storage are used. This is what makes mushroom caviar so popular among the population and housewives.

Mushroom caviar from boiled mushrooms turns out very tasty and aromatic. Be sure to prepare such a delicious winter snack to enjoy every day. This dish goes perfectly with a variety of side dishes.

Ingredients:

mushrooms – 1 kg;
onions – 250 g;
carrots – 250 g;
garlic – 4 cloves;
vinegar essence – 1/3 tsp;
refined vegetable oil – 70 ml;
salt – 1 tbsp;
peppercorns – 3 pcs.;
bay leaf – 2 pcs.;

Preparation:

1. Clean the mushrooms from dirt and debris and rinse them in running water. We take a container, pour cold water into it, and put the mushrooms here.

2. Add peppercorns, bay leaf, cook for 25 minutes. Be sure to add some salt to the liquid. As soon as the mushrooms are at the bottom, they are ready. Drain the brine from the container, transfer the mushrooms to a sieve and rinse. Let's start preparing the vegetables. Peel the onion and chop it into small cubes.

3. Peel the carrots and grate them on a coarse grater. Cut the garlic into small pieces. Heat a frying pan or frying pan, add oil, and transfer the vegetables here. Reduce the heat and simmer the mushrooms until fully cooked.

4. Grind mushrooms and vegetables using an electric meat grinder or blender. Transfer the resulting mixture into a frying pan. Add spices. Season with vinegar.

5. Fry the caviar for half an hour under the lid. Add garlic to the treat before finishing cooking. As soon as the liquid has evaporated, turn off the heat.

6. Place the caviar mixture into sterilized jars and close the lids. We send filled containers to be sterilized (liter ones for an hour, and half-liter ones for half an hour). We carry out sterilization in an oven or pan with liquid. We twist the jars, put them upside down, let them cool.

Mushroom caviar of boiled mushrooms for the winter

We offer another most delicious recipe for extraordinary caviar. Believe me, your household will appreciate this snack!

Ingredients:

mushrooms – 1 kg;
onions – 200 g;
lemon juice – ¼ citrus;
vegetable or olive oil – 3 tbsp;
ground black pepper, salt - to your taste.

Preparation:

1. Take the mushrooms, remove dirt and rinse thoroughly.

2. Send the prepared mushrooms to cook for 1 hour.

3. Place the mushrooms in a colander to drain excess liquid.

4. Remove the skins from the onion, finely chop the vegetable, and send to fry. We take out a meat grinder and chop the mushrooms and onions.

5. Add some salt to the resulting mass, add pepper, transfer to a bowl, and leave to simmer for 10 minutes.

6. After cooking, pour lemon juice over it.

7. Place the caviar into clean jars, send them to be sterilized, and roll up the lids.

8. Cool and place in the refrigerator or basement for storage.

How to make caviar from honey mushrooms for the winter: a simple recipe

In order to prepare this very satisfying and tasty snack, you will need inexpensive and simple ingredients. This treat can be served not only for everyday, but also for festive occasions.

Ingredients:

honey mushrooms – 3 kg;
vegetable oil – 200 ml;
onions – 5 pcs.;
salt - to your taste.

Preparation:

1. We clean the honey mushrooms, transfer them to an enamel container in which we boil salted water in advance.

2. Boil for 20 minutes, place in a colander and rinse, wait until all the liquid has drained.

3. Take a meat grinder, put on a fine mesh, and grind the product (pre-boiled).

4. Remove the peel from the onion, cut it into two parts and also grind it.

5. Mix the vegetable with mushrooms, add salt, heat the frying pan with oil, and add the mixture. Fry until the liquid evaporates, stirring all the time. Cook for half an hour over low heat.

6. Distribute the snack into jars, which we sterilize in advance and close with lids (plastic).

7. Set the filled containers aside to allow the workpiece to cool. We move the jars of caviar into the refrigerator.

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. Champignon.
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:

Sequencing:

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.