A little more and the quiet hunting season will gain full momentum. How I love this time of year, when the forest is full of a variety of mushrooms. You collect sunny chanterelles, noble white ones, young slippery boletus, coveted redheads or slender boletus mushrooms, and then cook whatever your heart desires. Today we are preparing incredibly delicious mushroom caviar for the winter!

Almost any forest mushrooms are suitable for the mushroom caviar recipe (for example, milk mushrooms, trumpet mushrooms are best used for pickling). The main thing is that they are not wormy or spoiled. This time I have boletus, chanterelles (here you can see the recipe for mushroom caviar from chanterelles), boletus and boletus (ceps). I also really like aspen mushrooms (remember that they darken a lot after cooking?), but it’s still too early for them.

Frankly speaking, mushroom caviar is universal dish. This is a snack for toasts and sandwiches, and a filling for vegetables or homemade baked goods. In addition, mushroom caviar can also be used as a semi-finished product for puree soups and sauces. But I like to eat it just with a spoon, a big spoon!

Ingredients:

Cooking the dish step by step with photos:

The first thing you need to do is sort out the mushrooms. We mercilessly throw away the wormy and spoiled ones (if you do come across them). Carefully clean off sand, leaves and soil. In general, everyone separate species mushrooms are processed in their own way. For example, chanterelles are quite clean, but with butterfish you need to remove all the films from the legs and caps.

Very good, wash the mushrooms in several waters and put them in large saucepan. Fill in cold water, put on fire and cook for about 30 minutes. After boiling, do not forget to remove the foam - there is also a lot of debris left in it.

In the meantime, we are preparing vegetables for mushroom caviar for the winter. Carrots and onion clean and grind. Cut the carrots into small pieces or grate them on a coarse grater. Cut the onion into arbitrary pieces, but not very large. Place in a frying pan with heated vegetable oil (80 milliliters) and fry over medium heat until beautifully golden brown. Don't forget to stir, otherwise the vegetables may burn!

I love the smell of fried onions and carrots, and I love eating them. It is this additive that will give the finished mushroom caviar wonderful aromatic notes and more. rich taste. And, of course, it will add richness of color.

Now you need to pass the fried vegetables through a meat grinder into a suitable container - a cauldron or other pan with thick walls is best. I advise you to grind them first, so that the oil contained in fried vegetables, then they took it with them boiled mushrooms.

We scroll through them after the carrots and onions. Thus, the meat grinder remains practically non-greasy after the oil.

Add salt and a little ground black pepper. I don’t recommend adding any more seasonings so as not to overwhelm mushroom taste and aroma. Stir and place on medium heat. Simmer covered, stirring occasionally, for about 40 minutes. During this time, we will prepare the jars and lids. I like to sterilize jars microwave oven- wash them in soda solution, rinse and pour about 100 ml into each cold water. I steam them in the microwave at the highest power for 5-7 minutes each. I just boil the lids for about 5 minutes.

Fragrant and very tasty mushroom caviar is ready. During the process, do not forget to taste it for salt and, if necessary, add more salt.

Mushroom dishes are always a hit. It is much easier and faster to prepare them if the housewife has mushroom caviar stored in her bins for the winter. This preparation is very easy to prepare. It will allow you to quickly utilize all excess wild mushrooms, so it can also be called budgetary.

Various recipes suggest different ways preparation of raw materials and processing technology. Somewhere one type of mushroom is used, somewhere an assortment of mushrooms is used, where they are mixed in certain proportions. To enrich the aroma and taste, vegetables, spices and garlic are added to the preparation.

Stock up forest mushrooms not difficult. The main thing is to have a simple recipe for finger-licking caviar on hand.

Ingredients:

• 1 kg each of butter and honey mushrooms;
• 0.3 kg of carrots and onions;
• 40 ml vegetable oil;
• A little rock salt and ground pepper.

We wash the mushrooms hot water To wash off the mucus from the oil, we remove spoiled and wormy specimens. Transfer them to a suitable vessel, boil for half an hour, adding a little salt.

Attention! All foam that appears on top of the mushrooms must be removed.

Ready mushrooms drain through a colander. When there is no liquid left, pass them through a meat grinder with a large grid.

Meanwhile, peel the carrots and onions and chop them with a knife or grater. Fry all vegetables until soft. In a cauldron, combine the mushroom mixture with the fried vegetables and season to taste. Simmer the caviar under the lid at moderate heat for about 40 minutes. Occasionally open the cauldron and thoroughly mix the contents with a wooden spoon.

Fill sterile jars tightly with hot caviar, pour 2 tablespoons on top refined oil and screw on the tin caps.

Recipe for chanterelles with carrots and onions

Ingredients:

• 1 kg honey mushrooms;
• 1 carrot;
• 2 onions;
• 50 ml vegetable oil;
• 1 Bay leaf IR;
• a little pepper and salt.

We carefully sort the mushrooms, refresh the cut at the stem and wash them several times.

Advice! It is better to marinate young small mushrooms whole, but overgrown specimens can be used for caviar.

Pour mushrooms into salt water with bay leaf, boil for 30-40 minutes. Then we filter the contents and rinse with water.

Remove the husks from the onions, cut into cubes, and place in a frying pan. We peel the carrots, three and add them to the onions. Mix everything and fry until lightly browned. Pass the slightly cooled mass through a meat grinder. Grind the boiled chanterelles in the same way.

Mix the crushed products in a cauldron, add spices to taste and simmer over medium heat for 40 minutes. To prevent anything from burning, stir the contents periodically.

Fill a sterile container with mushroom mass. We compact it so that there is about 1 cm left to the top. We fill the rest of the space with sunflower oil and seal it. The twist should be stored for no more than a year.

Cooking with tomatoes without sterilization

Don't pass this up wonderful recipe caviar with and mushrooms. Moreover, it is preserved without sterilization.

Ingredients:

• 2 kg of any forest mushrooms;
• 1 kg of ripe fleshy tomatoes;
• 2 tbsp. table vinegar;
• 0.5 kg of onion;
• a little vegetable oil (odorless).

Any wild mushrooms or a mix of them will work for this recipe. We make sure that they are all without damage or wormholes, and we remove all the rubbish. Cook the gifts of the forest for about a quarter of an hour. Strain through a colander, chop finely with a knife and place in hot oil for frying.

Meanwhile, scald the washed tomatoes and cool them sharply in ice water. After such a contrast shower, the peel will come off easily. Puree the resulting pulp with a blender. Peel the onion and finely chop it.

Combine mushrooms, fried onions and tomato puree in a thick-walled bowl. Simmer covered, stirring occasionally, for an hour and a half. At the end of the stewing, pour in the vinegar and spread over the prepared glass containers. We insulate the sealed jars and leave them for a day until they cool.

Mushroom caviar with zucchini for the winter

An excellent alternative to the rather boring one would be mushroom caviar with zucchini for the winter.

Ingredients:

• 3 carrots;
• 1 young zucchini;
• 1 garlic head;
• 4 onions;
• 300 g wild mushrooms;
• 1 tbsp. table vinegar;
• 1 tsp granulated sugar;
• a little spices and salt.

Remove the skins from the onions, peel and rinse the carrots. Wash the zucchini, thinly cut the peel, split it in half and scrape out the seeds with a spoon. Wash the mushrooms thoroughly and cut them into several pieces if necessary.

Read also: Korean cucumbers for the winter - 9 of the most delicious recipes

Place diced zucchini and coarsely grated carrots in a cauldron. Cut the onion into cubes, pour into a frying pan, and sauté together with the chopped mushrooms. Transfer the contents into a cauldron, add salt and add spices.

On a note! A mixture of Provençal herbs goes well with mushrooms and vegetables.

Mix the contents, set to simmer for 1.5-2 hours, stir the caviar periodically. 5 minutes before the end of cooking, add salt, crushed garlic, granulated sugar and table vinegar. Stir everything, simmer a little more and pack into prepared containers. After seaming, wrap the caviar and keep it warm until it cools.

From fresh mushrooms

Caviar from fresh mushrooms great twist. It is suitable for sandwiches, tartlets and other snacks.

Ingredients:

• 1 kg of fresh mushrooms;
• 1 large onion;
• 200 g carrots;
• 2 garlic cloves;
• vegetable oil;
• a little salt and black pepper.

We clean, sort and wash fresh mushrooms thoroughly. Cut them into pieces and cook with salt until tender. Peel the onion, cut into cubes and sauté until transparent. Then we throw in the grated carrots and garlic gruel. Add salt and simmer over low heat for 20 minutes in a sealed container.

Grind the boiled mushrooms in a blender, combine them with frying, and season with spices. Distribute the hot mass over the prepared container and twist.

Recipe for boiled mushrooms with vegetables

Very tender, appetizing and aromatic caviar from boiled mushrooms This recipe works with vegetables.

Ingredients:

• 1.5 kg of cooked mushrooms;
• 0.5 kg bell pepper;
• 0.5 onions;
• 0.5 kg of green tomatoes;
• 0.5 kg carrots;
• 200 ml vegetable oil;
• 1.5 tbsp. table vinegar (9%);
• 1 tbsp. salt;
• 2 bay leaves;
• 1-2 pinches of black pepper.

Mushrooms of any kind must be carefully sorted, all unnecessary and forest debris must be discarded. Peel, wash if necessary and cut into large pieces.

Boil the workpiece in salted water for half an hour, not forgetting to remove the foam from the surface. Strain the finished mushrooms.

Advice! Mushrooms are considered ready when they sink to the bottom.

We peel the carrots, rinse them, and put them through a meat grinder with a large grid. Wash the sweet pepper, cut out the seed pod and cut into slices. Wash the tomatoes, cut out the stems and cut into medium pieces. Grind the vegetables individually in a meat grinder with a fine mesh. Grind the mushrooms last, because... Because they are slippery, they will clean the meat grinder well from leftover vegetables.

Peel the onion and finely chop it into cubes. Pour into the bottom of the cauldron where the caviar will be stewed vegetable oil. When it warms up, fry the onion. Be sure to stir the frying to achieve a golden hue. Then add the carrots, mix and fry everything together for another 10 minutes.

And finally, add all the other vegetables, add salt and pepper and mix thoroughly until smooth. Cover the cauldron, wait for it to boil and mark the hour. During stewing, it is advisable to stir the mass frequently.

After an hour, add vinegar, add bay leaves and pepper. Stir and boil for another 10 minutes. Remove the bay leaf from the finished caviar, and place the mass rather tightly into sterile jars.

Published on June 8, 2017

Continuing the series of articles about preparations for the winter, I publish next recipe which I really liked. Today we’ll talk about how mushroom caviar is made. In the fall, when mushroom hunting begins, many people go to the forest to collect as many mushrooms as possible and then cook them deliciously.

You can make soups from mushrooms, fry them with potatoes, or marinate them. Yes, there is a lot more that can be done using wild mushrooms as a base. Yes, it is wild mushrooms that are best used in this recipe since they have wonderful aroma which can only be possessed by those mushrooms that grew in the forest.

The list of dishes in which you can use mushroom caviar is huge. It can be eaten as an independent dish, boil pasta and add caviar to pasta, to fried potatoes It's also perfect as a side dish. Yes, just open the jar and spread mushroom caviar on a piece fresh bread It will also be just great.

Recipe for mushroom caviar with onions

The recipe is quite simple. Peel and cook the mushrooms and then fry the onions. To fried onions add boiled mushrooms minced through a meat grinder. Well, in general, read about all stages of preparation in more detail.

INGREDIENTS:

• 1-1.5 kg of wild mushrooms.
• 2 heads of onions.
• Vegetable oil.
• Laurel 1-2 leaves.
• Salt to taste.
• Vinegar 9% half a tablespoon.
• Ground red pepper half a teaspoon.
• Black ground pepper half a teaspoon.

Cooking process.

Of course, the dish will be much tastier from forest mushrooms, but mushroom caviar from those grown on special farms is no worse. So you can cook caviar from any mushrooms you come across.

First you need to sort out the mushrooms. If they are forest mushrooms, make sure there are no worms left in the mushrooms. They especially like to hide in the stems of mushrooms.

You also need to scrape off the dark forest residue.

If these are farm mushrooms, such as oyster mushrooms, they are grown on sunflower husks, which remain on the mushroom stems and also need to be disposed of.

If there are worms in mushrooms, especially forest ones, which can be problematic to get rid of, eat one the right way. Pour warm water into a pan, add salt and add mushrooms to the salted water for 30 minutes. The salt will cause the worms to crawl out of their hiding places and settle at the bottom of the pan. All you have to do is carefully collect the mushrooms from the surface and drain the water from the pan. This method, of course, does not apply to those mushrooms that are very heavily populated with worms; of course, it is better to get rid of such mushrooms.

Cut the prepared mushrooms into small pieces. Then we put them in a saucepan and boil for 30 minutes. To speed up the process a little, before adding the mushrooms, throw a tablespoon of salt into the water. This will make the water boil much faster.

When you cook the mushrooms, foam will appear that you need to get rid of. If you don’t do this, there will be so much foam that it will fall over the edge of the pan and spread all over the stove. So it's best to remove the foam as needed.

Cook the mushrooms over low heat for 30 minutes. Then I drain the water through a sieve and leave the mushrooms in the sieve so that the water can drain from them while I work on the rest of the ingredients.

While the water is draining from the mushrooms, you can peel the onions. Although I do this at the stage when the mushrooms are boiling. But when they are in the sieve, by this time the onion is completely peeled and cut into thin half rings. And now you can start frying the onions in vegetable oil. Fry the onion until lightly browned.

When the water has drained from the mushrooms and they have cooled down a little, they need to be passed through a meat grinder.

After the meat grinder the resulting minced mushroom add the onions to the frying pan and simmer the mushrooms and onions. Simmer the mushrooms for about 40 minutes, constantly stirring the mushroom mixture with the onion.

About 10 minutes before the end of the stew you need to add ground black pepper and vinegar. Also at this stage I throw in a couple of bay leaves, which will give the dish an additional fragrant aroma. Stir and simmer for another 10 minutes. Afterwards, turn off the heat completely and remove the bay leaves from the frying pan; they won’t go into jars because they can cause excessive bitterness.

We can say that the caviar is completely ready; now it can be placed in sterilized jars and the lids can be screwed on. You can read how to properly and accurately sterilize jars in the article on how to sterilize jars for preservation.

Place the jars filled with mushroom caviar in a saucepan and sterilize for some more time. We sterilize jars with salads according to the following scheme.

0.5 liter jars 30 minutes.

0.7 liter jars 45 minutes.

1 liter jars 60 minutes.

We take the jars out of the pan, screw on the lids and arrange them with the lids down. Cover with something warm and let cool completely. This may take you about a day.

Then you can turn the jars over to normal. And it is advisable to observe them for about a week. If everything goes well and the lids do not swell, then you can transfer the jars of mushroom caviar to a place for long-term storage.

Mushroom caviar recipe with onions and carrots

This recipe will contain carrots. It will give additional sweetish taste mushroom caviar Prepared without special effort. It has pleasant taste. Mushroom caviar will help to embellish any dish not only beautiful color, but also an excellent aroma.

INGREDIENTS:

• 1 kg. Gribov.
• 2 onions.
• 2-3 medium carrots.
• Vegetable oil.
• Salt and pepper to taste.
• A tablespoon of 9% vinegar.
• Spices.

COOKING PROCESS:

Let's sort through and sort the mushrooms. Only the best specimens will be used for caviar. Clean and boil the mushrooms in a lightly salted solution. While cooking mushrooms, do not forget to watch for the foam that will constantly appear on the surface of the water. This foam must be removed with a spoon. Otherwise, it may accumulate so much that it will flow over the edges of the pan.

Then we take out the mushrooms using a slotted spoon and transfer them to a sieve to remove excess water from the mushrooms.

While the mushrooms are cooling, prepare the carrots and onions.

Peel the onion and cut it into small cubes.

We peel the carrots and pass them through a meat grinder.

Chopped onions must be placed in a frying pan for frying.

Pour some oil into the pan, wait for it to heat up and add the onion. Fry it for several minutes, stirring constantly.

We take a deep frying pan because we will add carrots to the onions, and then mushrooms. This, of course, can be done in a cauldron.

And so while the onions were fried, I passed the carrots through a meat grinder, followed by the cooled mushrooms. But just all in different containers.

Now add the carrots to the onions and fry the carrot mixture with the onions a little. Approximately 5-10 minutes.

Then I add carrots and onions ground mushrooms stir, reduce the heat under the frying pan and simmer the dish for 30-40 minutes, stirring occasionally to prevent the caviar from burning to the walls of the dish.

After 20 minutes of stewing, you need to add the necessary spices to our mushroom caviar, mix and taste for salt. If necessary, add salt to your desired consistency. Also at this stage I add vinegar and a couple of bay leaves.

After another 10 minutes, stop simmering the product.

If you were preparing caviar in order to prepare it for the winter, that is, you plan to preserve it, I recommend removing the laurel. And if the caviar is eaten in the coming days, then you can leave the bay leaf in the dish.

Now the mushroom caviar can be laid out, covered with lids, and sterilization of the caviar can continue directly in the jars.

We put the jars in a pan with water, do not forget to put a piece of gauze in 3-4 layers on the bottom. And we sterilize the jars along with the caviar. Above there is a sign which jars need to be sterilized for how long.

This completes the recipe. mushroom caviar with onions and carrots is ready. Now you can serve it to the table and delight yourself and those around you with its magnificent aroma and enjoy wonderful taste on winter days, remembering the hot summer days. I wish you that everything turns out tasty and quickly. Peace and health to all.

Good afternoon.

Let's continue mushroom theme, which began with the previous article about. Today I want to offer you a cooking recipe that absolutely occupies a leading position in our family. I'm talking about honey mushroom caviar.

Caviar from honey mushrooms is incredibly tasty and is used in the most different options. This is both a simple sandwich and part of a side dish and an additive for stewing vegetables and meat.

Mix it, for example, with boiled pasta and you get gourmet dish with mushroom aroma.

You can come up with a lot of combinations, so take the time to prepare more honey mushroom caviar for the winter and you won’t regret it.

Mushroom caviar from honey mushrooms for the winter: recipe with onions and carrots

This recipe can be called classic. Minimum ingredients. Honey mushrooms themselves do not have a strong taste of their own, so we will add flavor to the caviar using onions and carrots. We will not use vinegar, so the workpiece will require sterilization.

Ingredients:

• Honey mushrooms – 1 kg
• Onions - 2 pcs.
• Medium carrots - 3 pcs.
• Vegetable oil – 50 ml
• Salt - 3 tbsp
• Pepper to taste

These ingredients are enough for 3 floors liter jars and there will still be 200 grams left to try to enjoy right now.

Preparation:

To begin with, we put honey mushrooms that have been cleared of soil and debris and washed under running water, put them in a deep saucepan and fill with 3 liters of cold water.

Place the pan on the fire, cover with a lid and bring to a boil.

When the water boils, reduce the heat to low, add 2 tablespoons of salt and cook for 30 minutes, covered, periodically skimming off the resulting foam.

When the mushrooms are cooked, drain them in a colander and rinse well with cold running water.

Then chop the onions and carrots. Cut the carrots into small cubes, and the onions into half rings, since before we pass them through the meat grinder, we will need to fry them a little.

Place the vegetables in a frying pan and sauté in vegetable oil until half cooked.

Half-ready is when the onion has already softened, but has not yet acquired a golden hue.

Now take a frying pan and pour its contents into a bowl with mushrooms. Do not drain the oil from the frying pan to the mushrooms.

Mix all the ingredients and pass them through a meat grinder. Take a medium-sized grill.

Throw the vegetables and mushrooms directly into the frying pan with oil in which the onions and carrots were previously fried.

The next step is to put this frying pan on medium heat, add one tablespoon of salt and pepper, stir and fry over medium heat under the lid for another 30 minutes, stirring occasionally.

When the caviar is ready, remove the pan from the heat and place the mushrooms in clean jars. It is not necessary to pre-sterilize the jars.

We fill the jars strictly up to their hangers, compacting them tightly.

Now you need to sterilize the workpieces. Place the filled jars in cold oven, covering them with lids, but without screwing them on.

Close the oven, set it to 110 degrees and leave the jars to sterilize for 20 minutes.

Do not put jars in a hot oven, they may burst due to temperature differences

Then we take out the jars, tighten the lids tightly and leave them to cool upside down. There is no need to cover them.

Mushroom caviar is immediately ready to eat; there is no need to soak it.

How to make honey mushroom caviar in jars for the winter: a simple recipe with garlic and carrots

In this recipe to classic ingredients garlic and vinegar are added - for those who like it “more spicy”. In addition, there are differences in preliminary preparation products, which affects the final consistency of caviar.

Ingredients:

• Honey mushrooms – 1 kg
• Onion - 1 piece
• Medium carrots - 2 pcs.
• Vegetable oil
• Garlic - 1 head
• Salt - 3 tbsp
• Vinegar 9% - 3 tbsp

As in the previous recipe, there will be enough ingredients for 3 0.5 liter jars.

Preparation:

We will cook honey mushrooms in two broths. This will not affect the final properties of the mushrooms, it is simply believed that you first need to extract everything from them harmful substances using salted boiling water, and only then cook.

Therefore, we take peeled and washed honey mushrooms, put them in a saucepan with cold water, add 2 tablespoons of salt, bring to a boil and cook for 10 minutes over medium heat, skimming off the foam.

Then we put the mushrooms in a colander and rinse with cold water, and drain the water from the pan and wash the pan.

After this procedure, fill the pan again with cold water (2 liters), put the mushrooms in it, bring to a boil and cook for 20 minutes over low heat under the lid.

The advantage of double boiling is that after the second boiling you are left with clean mushroom broth, which can be used for soup now or frozen in plastic bottles for the future

While the mushrooms are cooking, prepare the vegetables. In this recipe we will not pass them through a meat grinder, so we grate the onion on a coarse grater, chop the onion and garlic small cubes and fry them all together in vegetable oil until a beautiful golden color.

We pass the cooked mushrooms through a meat grinder.

And add to the vegetables in the frying pan. Add salt, mix everything well and fry over low heat under the lid, stirring occasionally for 30 minutes.

Don't forget to add oil to the pan as it boils.

5 minutes before the end, pour vinegar into the pan. It will not only add pungency to the mushrooms, but will also serve as a preservative for seaming.

Transfer the finished hot honey mushroom caviar directly from the frying pan to the very necks in advance and compact it. Then we close them with lids and leave them to cool upside down. After cooling, you can store caviar either in the cellar or in the refrigerator.

Mushroom caviar from boiled honey mushrooms through a meat grinder with tomatoes

The peculiarity of this caviar is the presence of tomatoes (or tomato paste) in it, which changes the color of the mushrooms and the caviar turns out not dark, but light and similar in appearance. But, to be honest, I won’t feel much of a difference in taste, whether with or without tomatoes.

Ingredients:

• Honey mushrooms - 2 kg
• Carrots – 300 g
• Onions – 1 kg
• Tomatoes - 1 kg or tomato paste 500 g
• Refined sunflower oil – 300 ml
• Salt to taste
• Vinegar 9% - 2 tbsp

At the end you will get 3 liters of excellent mushroom caviar.

Preparation:

As in previous recipes, boil honey mushrooms for a total of 30-40 minutes. If you want, do it in one cooking, or if you want, in two. Actually it doesn't matter.

Grate the carrots.

Finely chop the ruk and fry until golden crust.

Pass the boiled mushrooms through a meat grinder. If you took tomatoes and not tomato paste, then scroll through them together with the tomatoes, removing their peels and stalks.

Tomato skins can be easily removed by placing them in boiling water for a few seconds.

Place all the ingredients in a saucepan with thick walls (a cauldron is best), add oil, salt and tomato paste, if you didn’t use tomatoes before.

Mix all the ingredients, bring the pan to a boil, and then simmer the caviar under the lid for 40 minutes over low heat.

5 minutes before cooking (i.e. after 35 minutes), pour vinegar into the pan.

After this, all that remains is to spread the hot caviar into sterilized jars (up to the neck), close or roll them up and leave to cool upside down.

Cooking mushroom caviar from honey mushrooms for the winter without sterilization in a slow cooker

When I say that the caviar recipe is without sterilization, I mean 2 cases: first, the jars are pre-sterilized and a jar already filled with caviar does not need sterilization. Second, you don’t sterilize anything at all, but then the caviar needs to be stored in the refrigerator and eaten within three months. Let's just say, no the best option, if you want to cook a lot.

And the composition and recipe of mushroom caviar in a slow cooker is no different from cooking in a frying pan (except in terms of convenience).

Ingredients:

• 2.5 kg boiled honey mushrooms
• 500 g carrots
• 500 g onions
• 2 tbsp vegetable oil
• 3 bay leaves
• 10 black peppercorns
• Salt to taste
• 1 tbsp 9% vinegar

The indicated ingredients are enough to obtain 3.5 liters of mushroom caviar.

Preparation:

I’ll cheat a little and skip the moment of cooking mushrooms, since I already wrote a lot about it today. So, take 2.5 kg of boiled honey mushrooms and grind them through a meat grinder.

Then chop the onions and carrots. We will pass them through a meat grinder, so we literally cut the vegetables into several parts so that they fit into the meat grinder.

We also twist the vegetables.

Fry the vegetables in a slow cooker for 15 minutes, adding one glass of oil (sauté). Don't forget to stir.

Then add mushrooms to the vegetables, pour in another glass of vegetable oil, salt and pepper, mix everything well. Place a bay leaf on top.

Select the “quenching” mode, set the time to 30 minutes, close the lid and wait.

Then open the lid, remove the bay leaf and add vinegar.

All that remains is to fill the jars with caviar and leave them to cool.

But then you have two options: if you have sterilized the jars, then you can store honey mushroom caviar even in kitchen cabinet until next fall. And if the jars are not sterilized, then store the cooled caviar in the refrigerator for no longer than three months

How to make caviar from honey mushrooms at home: video recipe with a blender

Well last recipe for today for those who are too lazy to assemble a meat grinder and who have a blender. I offer the recipe in video format, without detailed description and the photo simply because, apart from the method of grinding the products, nothing changes.

As you can see, mushroom caviar from honey mushrooms is a dish whose preparation does not require a lot of time, rare ingredients and cooking skills. Therefore, even the most unprepared person can cook it.

I hope I was able to convey to you all the beauty of this product and you will make yourself a few jars for the winter.

Thank you for your attention.

Freshly picked boletus and boletus can be quickly turned into aromatic and tasty dish, if you fry them with onions. If you want to extend the pleasure and prepare a non-standard delicacy that can be stored for several months, boletus mushroom caviar certainly deserves your attention. Such products are possible, but it is caviar that will act as an excellent independent dish or spicy addition for pies.

We have prepared for you a collection of delicious boletus caviar recipes that you can use to create culinary masterpieces today.

Ingredients:

• fresh mushrooms – 1 kg;
• tomatoes – 0.3 kg;
• onion – 0.2 kg;
• salt and pepper to taste;
• sunflower oil for frying.

Cooking process:

1. First, start cleaning the mushrooms. Can forest products pre-soak, and then walk over their surface with a hard washcloth. Next, place in a saucepan with cold water and place over medium heat. The mushrooms should be cooked for 30 minutes, or a little longer. Then transfer the finished boletus mushrooms into a colander and leave until all excess moisture has drained. Boletus caviar should have a dense and uniform structure, so we don’t need additional juice.
2. While the boletus mushrooms are cooling, the recipe provides pre-treatment vegetables Fresh tomatoes wash thoroughly and then cut thin slices. The onions also need to be peeled and cut into small cubes. Heat the vegetable oil in a frying pan, and then brown the onion in it. Only then can chopped tomatoes be added to the grill surface. Some chefs believe that it is better to fry tomatoes separately.
3. Prepared mushrooms, onions and tomatoes should be put into a meat grinder. Pour the finished homogeneous paste mixture into a frying pan and season with salt along with your favorite spices. To prepare caviar, mushroom paste must be fried over medium heat for 10 minutes. To prevent the food from burning, be sure to stir the bubbling sauce using a wooden spoon.
4. Ready-made boletus caviar, hot, can be distributed into sterilized jars. It should cool almost completely. Only after this can the containers be tightly closed with lids and stored in the cellar or refrigerator. This dish is sure to be a delicious addition. everyday cuisine or the real pride of the hostess at the festive table.

Mushroom caviar with garlic

Ingredients:

• fresh boletus- 1 kg.;
• sunflower oil – 0.5 l.;
• onions – 1 kg;
• garlic - 2 or 3 heads;
• carrots – 1 kg;
• Bay leaf;
• vinegar to taste;
• salt and pepper to taste.

Cooking process:

1. If zucchini and eggplant caviar Today you won’t surprise anyone, but boletus caviar with garlic will certainly interest you. like this delicious preparation You can cook it for the winter or eat it right away. This recipe will win you over from the very first spoon. Prepare fresh boletus mushrooms. To do this, wash them, remove the top film and finely chop them. Next, you need to boil the mushrooms by pouring cold water over them. Cooking time can vary between 40-60 minutes. Do not forget to constantly stir the broth and remove the foam.
2. It is better to drain the boiled boletus mushrooms in a colander so that they completely get rid of the water. Then all that remains is to pass them through a meat grinder and start processing the vegetables. It is necessary to peel and wash the carrots and remove the peel from the onions. Proceed in a similar way with garlic. Pour all the sunflower oil into the frying pan, wait until it boils, and then add chopped carrots and chopped onions with crushed garlic. When the products soften and acquire a pleasant golden brown crust, remove vegetable mixture from heat and grind in a meat grinder. You will also need to add salt, spices, bay leaf and vinegar to them.
3. Mix vegetables with spices and mushroom paste, place the food in a deep bowl and put it on the fire. They need to be stewed thoroughly. Then all you have to do is cool ready caviar and pour it into jars. You can add boletus mushrooms along with boletuses or other wild mushrooms that you have.

Caviar from several types of mushrooms

Ingredients:

• onions – 0.2 kg;
• boletus - 0.3 kg;
• carrots – 0.1 kg;
• boletus - 0.3 kg;
• pickled cucumbers – 0.1 kg;
• ground pepper and salt to taste;
• sunflower oil – 0.05 l.

Cooking process:

1. Prepare everything first necessary ingredients. Wash the mushrooms, peel the onions and carrots, and rinse the pickles under running water.
2. The washed onions must be cut into small cubes and then browned sunflower oil. Fry it until full readiness It’s not at all necessary, it’s enough to achieve a soft state and a slight golden crust. The carrots should be grated, and then added to the onion and simmered for several minutes, stirring continuously.
3. Now you can move on to the mushrooms. Cut them into small pieces and put them on the fire in a saucepan with cold water. Cook for 15 minutes from the moment it boils. Then the products need to be freed from liquid, dried and ground using a blender.

After this, the mushroom paste will need to be simmered for 5 minutes along with the onions and carrots. Ready mixture transfer to a deep glass bowl. Cut the fresh onions into thin half rings, and chop the pickled cucumbers on a coarse grater. All that remains is to mix chopped vegetables with mushroom paste, season with salt and spices to taste and serve. Caviar from boletus and boletus is ready. Bon appetit!