In the kitchen, mushroom dishes are table decoration. Oddly enough, the greater the progress, the less of these dishes in the diet. And the fear of eating a bad mushroom has nothing to do with it. It is worth returning to traditions. Mushroom caviar from boiled mushrooms will be a great start to this process. Shall we cook?

What you need to know about the technological process

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 the 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 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. Once you master 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 for the perfect recipe:

1. Boil peeled mushrooms in plenty of 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. Place 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;
• large jar of 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.

A huge number of people in our country are fond of mushroom picking. This is an interesting activity and a wonderful form of leisure, which also brings tasty fruits. After all, mushrooms can be used in cooking in a variety of ways. Based on them, you can prepare a delicious and aromatic soup, a hearty main course or a good salad. Mushrooms are also great for preparing food for the winter. We have already written about how honey mushrooms are pickled. Let's now clarify how mushroom caviar is prepared from honey mushrooms with garlic; we will provide a recipe for this using a meat grinder.

Mushroom caviar with garlic

To prepare mushroom caviar, prepare four liters of honey mushrooms, a couple of medium onions, one hundred milliliters of vegetable oil, four cloves of garlic. You will also need some salt and pepper depending on your taste preferences.

First of all, clean the mushrooms from debris and rinse thoroughly. Boil them for ten minutes, then drain them completely. Pour a new portion of water over the mushrooms, bring to a boil and cook for another fifteen minutes. Drain the water, drain the mushrooms in a colander and cool. Pass them through a meat grinder once.

Peel the onion and cut it into small cubes. Fry in vegetable oil until nicely golden. Add the prepared mushrooms to the pan and simmer over low heat until all excess moisture has evaporated (about half an hour). Add finely chopped garlic to the container, add salt and pepper (based on your taste preferences). Mix well and heat over the fire for a couple more minutes.

Place the finished caviar in a sterilized jar and seal with a sterile lid. To keep caviar not only in the refrigerator, you should also pour boiling vegetable oil all the way to the top.

Mushroom caviar from honey mushrooms with garlic and carrots

To prepare such a dish, you need to prepare half a kilogram of mushrooms, one medium carrot, a couple of onions and three large cloves of garlic. Also use vegetable oil, salt and pepper.

Rinse the mushrooms thoroughly, peel and cover with cold water in a saucepan. Boil for a quarter of an hour after boiling. Then dump the mushrooms in a colander to drain the water.
Heat a frying pan with vegetable oil, fry the mushrooms in it for twenty minutes, stirring occasionally. No need to add salt.
In a separate frying pan, fry finely chopped onion. It should be painted in pleasant golden tones.

Peel the carrots and grate on a medium grater. Fry it in a separate container. This component will give your caviar a softer taste.
Pass all the prepared ingredients together with the garlic through a meat grinder (you can do it twice), add salt, pepper and mix well. Mushroom caviar is ready.

Mushroom caviar from honey mushrooms - recipe through a meat grinder with garlic

To prepare this version of mushroom caviar you will need four hundred grams of honey mushrooms, four medium carrots, one medium onion, three large cloves of garlic. Also use one hundred and fifty milliliters of vegetable oil, one medium tomato, salt, black pepper and curry to taste.

Clean the honey mushrooms, wash them thoroughly and boil them. Peel the carrots and onions and pass through a meat grinder. Place a frying pan with vegetable oil on the fire and heat it up. Place prepared vegetables in it. Simmer for five to seven minutes. Chop the honey mushrooms and add them to the vegetables. Cut the tomato into small cubes and also add to the caviar. Simmer for ten minutes. Then add finely chopped garlic (or passed through a garlic press) into the pan, add salt and pepper. Keep the mixture on low heat for five minutes, then leave to infuse. Mushroom caviar is ready.

Mushroom caviar from honey mushrooms with garlic and tomato paste

To prepare such a dish, you need to prepare four hundred grams of fresh honey mushrooms, a large onion, a large clove of garlic, a couple of tablespoons of vegetable oil, and a tablespoon of tomato paste. Also use twenty grams of dill, salt and pepper depending on your taste preferences.

Clean the mushrooms and wash them thoroughly. Pour in hot water, bring to a boil and simmer for forty minutes. Drain the mushrooms in a colander, cool and grind through a meat grinder.
Peel the onion and garlic. Chop the onion into smaller pieces, pass the garlic through a garlic press.

Fry the onion and garlic in vegetable oil for three minutes, then add the mushrooms and simmer for a quarter of an hour, stirring occasionally. Salt and pepper the future caviar, add tomato paste to it, stir and cover with a lid. Simmer over low heat for another five minutes, then cool. Serve this dish to the table, sprinkled with dill.

Additional Information

Honey mushrooms are quite interesting mushrooms that are popular among mushroom pickers. But few people know that these mushrooms can bring enormous benefits to the body. They contain natural antibiotics and anticancer substances. Honey mushrooms saturate our body with a huge amount of ascorbic acid and vitamin B1; in addition, they are rich in tocopherol, vitamins PP and B2. Such foods are a source of potassium, phosphorus, magnesium, iron, zinc and sodium. There is evidence that eating honey mushrooms helps improve the condition of patients with skin diseases (eczema and psoriasis). And such mushrooms also slow down the aging process quite well.

However, you should not get carried away with honey mushrooms if you suffer from disorders in the digestive tract.

Summer was successful, and the “silent hunt” for mushrooms was successful? Where to put the “prey”? Of course, prepare for future use. And mushroom caviar for the winter is much tastier than frozen mushrooms. The recipes for preparing such a snack are varied and quite simple; even a non-professional cook can master them. Well, do you want to treat yourself to a fragrant mushroom snack in the middle of winter? Then we prepare caviar at home from fresh wild mushrooms!

Basic rules for preparing mushroom caviar for the winter

What mushrooms are good for caviar? Basically, everything is edible. But especially popular are white mushrooms, honey mushrooms and boletus, aspen boletuses, boletus mushrooms and chanterelles. But caviar from milk mushrooms, russula or moss mushrooms turns out very well. It is possible to make a snack from several types of mushrooms. And if you pickled mushrooms and the stems remained, this is also a good “raw material” for a caviar snack.

1. Before cooking, all mushrooms must be sorted, peeled and washed. Rotten and wormy ones are not suitable - we dispose of them. Housewives know that the most routine thing in cooking mushrooms is to clean the fruits of the forest. I recommend my proven method. I clean fresh mushrooms with the hard side of a dish sponge or a toothbrush, removing any adhering debris, and then just rinse them in running water.
2. Mushroom caviar is made from boiled mushrooms, so first boil the mushrooms for about forty minutes. Sometimes mushrooms are stewed in a frying pan.
3. But vegetables that will additionally enrich the caviar with aroma and taste, as well as enhance the color (onions, carrots), need to be fried.
4. The reason why caviar is caviar is that it has a homogeneous consistency, so both mushrooms and vegetables need to be chopped. The best assistant here is a blender.
5. It is better to take small jars for storing caviar (up to a liter in volume). We make sure to sterilize them, and don’t forget to repeat the procedure for the lids.
6. Well, the most important rule, which applies to absolutely any preparation: we cook with the mood - then the caviar will taste great and will be stored for a long time.

Mushroom caviar through a meat grinder

A classic snack option is simple mushroom caviar for the winter, recipe through a meat grinder. You can stock up on any mushrooms for this. Their volume is the same, but for the convenience of calculating the ingredients, we start from a kilogram. For the mushrooms you will need:

• 150-200 grams of carrots and onions;
• vegetable oil - ¼ faceted glass;
• spices for seasoning - salt and ground pepper.

1. Boil the mushrooms in salted water with bay leaves for half an hour. Fry grated carrots and finely chopped onion in oil. Then we pass the prepared vegetables and mushrooms through a meat grinder. It would be nice to do it through a fine-hole mesh, then the consistency of the caviar will be more uniform and tender.
2. After the meat grinder, place the entire mass in a thick-walled bowl, salt to taste and add a little pepper. Simmer, stirring constantly, over low heat for 40 minutes.
3. The finished caviar should be placed in small glass, sterilized jars and sterilized in any convenient way.

Mushroom caviar for the winter - recipes with garlic

Mushroom caviar with the addition of garlic is incredibly aromatic and slightly spicy.
Ingredients for a universal recipe with mushroom and garlic appetizer:

• boiled mushrooms - 2 kg;
• 2-3 large onions;
• half a kilo of carrots;
• A glass of tomato juice;
• garlic - 5-10 cloves;
• to taste - pepper and salt;
• vegetable oil.

1. Chop the onion as finely as possible and fry it very well in a deep frying pan until golden brown. Place carrots grated on a fine-mesh grater into the fried onion and simmer until tender. Then we add boiled and chopped mushrooms to the vegetables. Season with salt and pepper to taste, mix and simmer with tomato juice until all the liquid has evaporated. At the end of cooking, add chopped garlic.
2. While still warm, place the caviar into sterile jars. Sterilize over low heat for half an hour in a pan of boiling water. Then we roll up the lids and place them upside down under the “fur coat” until they cool completely.

This is far from the only way to prepare such a tasty treat as mushroom caviar for the winter; the recipes are varied. Caviar with garlic and vinegar is stored very well. It's done like this:

• For the same amount of ingredients, take a tablespoon of 9% vinegar. We don't need tomato juice.
• Fry the vegetables, add chopped mushrooms to them, simmer over low heat for an hour and a half, add pepper and salt, don’t forget about the garlic - add it before finishing the stewing.
• At the end of the stewing, add vinegar. Mix everything well - and the caviar is ready to be “packed” into sterile jars. No additional sterilization is required. Roll up the lids and turn the jars upside down until they cool completely.

Mushroom caviar with tomatoes

Pleasant-tasting mushroom caviar, served with tomatoes. Easy to prepare and stores well. You can serve it with meat or with any side dish. Or you can just spread it on bread and you’ll get an amazing sandwich. Ingredients:

• fresh mushrooms - 1.5 kg;
• a couple of large tomatoes;
• medium sized onion;
• garlic - 3-4 cloves;
• sunflower oil - approximately 3-5 tablespoons;
• salt and red and black pepper (ground) to taste.

1. We chop the sorted and washed mushrooms very finely with a knife. In a dry, hot frying pan without oil, fry the mushrooms until liquid stops oozing from them.
2. Finely chop the onion. Throw the onion into the mushrooms, mix, after a minute add vegetable oil. Fry until cooked, add diced tomato pieces.
3. After 5-10 minutes, remove the pan from the stove, cool its contents a little, and grind with a blender. Return to the pan and simmer over low heat for half an hour.
4. Place the caviar in jars, sterilize and cover with a lid.

It’s also good to prepare caviar with tomatoes like this:

• mushrooms - 1 kg. (white boletus, boletus, boletus, boletus are suitable);
• peeled carrots - half a kilo;
• tomatoes - 1 kg;
• garlic - 100 gr;
• vegetable oil - one and a half glasses;
• dill - to taste;
• salt - 40 g;
• sugar - 30 gr.

1. Boil the mushrooms in salted water for twenty minutes, drain through a colander.
2. Separately, cook the carrots until ready.
3. Peel the tomatoes.
4. Mince mushrooms, vegetables, dill, add oil, salt and sugar. Place this mixture on low heat, cook for an hour and a half, stirring occasionally. Place into clean jars and roll up.

Mushroom caviar in a slow cooker

A slow cooker will also come to the rescue in preparing mushroom caviar. This electric saucepan will save your time and simplify the process of preparing mushroom appetizers. So how to cook mushroom caviar in a slow cooker?

Mushrooms must first be boiled. Let it be boletus (or any other) - 800-1000 grams. We will need them:

• a couple of medium carrots;
• large onions - a couple of pieces;
• garlic cloves - 5 pieces;
• as much salt and pepper as needed so that the taste of the dish is pleasant to you;
• vegetable oil - about half a glass;
• 9% vinegar - 2 tablespoons.

1. First of all, add grated carrots and finely chopped onions into the multicooker. Pour a little oil into them and set them to “baking” mode for half an hour.
2. Meanwhile, we pass the mushrooms through a meat grinder. But we don’t remove the meat grinder - when the vegetables are cooked, we will also grind them with its help.
3. Combine chopped vegetables and mushrooms in a multi-cooker, add salt and pepper, add the rest of the oil and keep the ingredients in the “stew” mode for half an hour. Then add chopped garlic, vinegar, mix - and lo and behold, the caviar is ready to go into jars.
4. It is not necessary to sterilize; you can store the jars in the refrigerator - the caviar does not spoil for 3-4 months.

Mushroom caviar from honey mushrooms

There is usually a lot of honey mushrooms, so you can allocate a couple of kilos for caviar. For 2 kilograms of mushrooms we will need:

• onion - 500 g;
• garlic - 6-7 cloves;
• salt to taste;
• a pinch of citric acid;
• vegetable oil - 5 tablespoons.

1. Chop the onion and fry in oil. Add pre-boiled mushrooms to it. Fry until cooked until the liquid has evaporated.
2. Next, add salt and garlic (pass it through a garlic press). Fry a little more.
3. Place the delicious mushrooms in a blender. Grind.
4. Transfer the caviar into jars (sterile) and sprinkle with citric acid. Roll up and cool upside down. Honey mushroom caviar is ready!

Mushroom caviar without sterilization

Sterilization is not a necessary condition for caviar to be stored for a long time. It is possible to omit this item.

We take a lot of mushrooms - 3 kilograms, less simply does not make sense - such an appetizer will not stagnate! For mushrooms you need:

• half a kilo of onions and carrots;
• unflavored vegetable oil - 2 cups;
• ground salt and pepper to taste;
• black peppercorns - 5 pieces;
• bay leaves - a pair of leaves;
• 9% vinegar - 3 teaspoons.

1. Boil the mushrooms. Fry onions and carrots. We pass mushrooms and vegetables through a meat grinder. Then simmer the mixture in oil, adding salt, pepper, and bay leaves. It will take at least 1.5 hours to extinguish.
2. At the end of cooking, add vinegar, mix and begin to place the mushroom caviar into sterile jars. Roll up the lid and safely store for six months in the cellar.

Mushroom caviar with carrots and onions

There is no simpler recipe for mushroom caviar than with carrots and onions. How to prepare mushroom caviar according to this simplest recipe?

1. Take any mushrooms and boil them. By the way, even frozen ones will do. Then we take vegetables at the rate of one carrot and onion for every half a kilo of mushrooms. You will need vegetable oil, ground pepper and salt. You can also add greens, but be careful with them so as not to interrupt the mushroom flavor.
2. Sauté vegetables in oil. When they are ready, grind them together with the boiled mushrooms in a blender.
3. We transfer the future caviar into a saucepan, add salt and pepper, and simmer over low heat for an hour and a half.
4. Having placed the caviar in jars, we complete the preparation by sterilizing in boiling water and rolling up the lid.

Porcini mushroom caviar

Noble porcini mushrooms give their caviar a unique taste and unique aroma. And if you make it with eggplants, it will be oh so difficult to tear yourself away from such a dish!

Ingredients:

• kilogram of fresh porcini mushrooms;
• the same amount of eggplants;
• onions - a couple of heads;
• head of garlic;
• tablespoon 9% vinegar;
• vegetable oil;
• salt and ground pepper.

1. Boil the mushrooms. This will take 15 minutes if you chop them.
2. Cut the eggplants into medium cubes without removing the peel.
3. Chop the onion and brown it in oil. Add eggplant pieces to it. Press the garlic through a press, cook all the vegetables under the lid until softened. Then we pass the vegetables through a meat grinder or a fine blender. We do the same with mushrooms.
4. Mix the ingredients, salt and pepper, simmer in a frying pan for 10 minutes.

Whenever I’m lucky enough to pick chanterelles in the forest, I prepare this caviar according to the recipe.

You will need:

• 1 kg each. porcini mushrooms and chanterelles;
• 1 glass of water;
• 5 tbsp. vegetable oil;
• 5 tbsp. 6% vinegar;
• 1 tbsp. dry mustard;
• 1 tsp citric acid;
• ground black pepper and salt to taste.

1. We wash and clean the mushrooms.
2. Dissolve citric acid and 10 grams of salt in water, bring to a boil, lower the chopped mushrooms, cook slowly until tender, stir constantly, skim off the foam with a slotted spoon.
3. The mushrooms float to the surface during cooking, put them in a colander, rinse them, let the water drain, and grind them through a meat grinder.
4. Season with vegetable oil mixed with mustard and vinegar, add salt and pepper to taste, mix well.
5. Transfer the mushroom mass into sterilized jars, cover with clean lids, sterilize for an hour, and seal. Storage - basement or other cool place.

Mushroom caviar from boletus

Cooking caviar from butterfish is a pleasure. This appetizer turns out incredibly tender!

You can remove the oily film from raw mushrooms, or you can not be bothered and just change the water several times during cooking.

1. Grind a kilogram of boiled butter in a blender. Fry a large onion, chopped into crumbs, in vegetable oil. Add mushroom pulp to the onion, salt and pepper to taste. Simmer over very low heat for one and a half hours.
2. We put the finished caviar from boletus into jars, sterilize it in boiling water for half an hour, cover it with a lid and safely store it in a cool, dark place.

Rules for storing mushroom caviar

You can store caviar in jars in the refrigerator, but its life there is short-lived - on average a week. Well, this, of course, applies to recipes without sterilization.

Sterilization allows food to be stored longer and is an excellent way to store large quantities of supplies. Sterilized jars of mushroom caviar can be stored underground, cellar or cool pantry for an average of 3-6 months.

Mushroom season is in full swing. Do you want bright and tasty memories of summer? Then let it be among your preparations mushroom caviar for the winter! Cooking recipes These snacks are varied but simple - cook, experiment, surprise your household with your culinary skills. Hurry up to make and put the gifts of the forest into jars, and lots of them, so that you have something to enjoy in winter!

Look, mushroom caviar for the winter, recipes for cooking with garlic, video:

Of all the winter preparations, I love mushrooms the most. Mushrooms, prepared in any form, are a big hit in our family. We especially love mushroom caviar, which can be prepared from milk mushrooms or honey mushrooms (I think other types are also suitable). Caviar is excellently stored all winter, and no sterilization is required. It will be an excellent appetizer even for a holiday table, or an addition to salads and other dishes. So, I offer my recipe for mushroom caviar.

Mushroom caviar over the winter: photo recipe

Ingredients:

1. Honey mushrooms 10 l,
2. Carrots 3-4 pcs.,
3. Onion 3 pcs.,
4. Garlic (not for long-term storage!),
5. Vegetable oil,
6. Vinegar 70%,
7. Salt.

If we talk about quantity, then there are no clear proportions. I had a 15-liter bucket of honey mushrooms, after sorting and removing the wormy specimens, there was about 10 liters left. For this amount of mushrooms I used 3 carrots and 3 onions. At first glance it may seem that there are few vegetables, but this is not the case; the mushrooms are boiled down very much. So, after all the treatments I have about 2 liters of mushrooms left! It’s a pity that their mass after heat treatment decreases several times, but nothing can be done about it, alas.

So, as you already understand, the mushrooms need to be sorted, washed and cooked. After about an hour of cooking, remove them from the pan and grind them using a meat grinder or food processor.

While the mushrooms are cooking, you should take care of the vegetables. Peel the onions and carrots, chop them and fry them separately until fully cooked. Please note that in order for mushroom caviar to be stored well all winter, all ingredients must be thoroughly fried.

We also fry the chopped mushrooms separately until the water has completely evaporated. Don't forget to stir constantly.

When the vegetables are ready, mix them together and add chopped mushrooms to them. Salt to taste and add 0.5 teaspoon of vinegar, fry everything together for another 7 minutes.

Place the finished hot caviar into clean and dry jars and screw on the lids, which we boil for 5 minutes before screwing.

Cover mushroom spawn with lids for the winter

If you plan to eat caviar in the near future, and do not leave it for long-term storage, then there is no need to add vinegar, but you can add chopped garlic to it to taste. In my opinion, it is much tastier with garlic, although it is advisable to eat such a product as soon as possible and store it only in the refrigerator. But I think you won’t have any problems with this, since such a delicious treat will be eaten very quickly. Oh, yes, of course, there is no need to twist the caviar with garlic, just close the usual nylon lid. Enjoy!

I still have fresh honey mushrooms that did not pass strict aesthetic control. I don't pickle large mushrooms. This is what I will use today to make mushroom caviar.

I will add that if you are collecting honey mushrooms and accidentally find a family of chanterelles, champignons, russula, then you can safely take them - all edible agaric mushrooms will do for caviar!

To prepare mushroom caviar from honey mushrooms you will need:

Honey mushrooms - 4 liters;

Onions - 2 pcs;

Vegetable oil - 100 ml;

Garlic - 4 cloves;

Freshly ground black pepper.

The products are designed for approximately two half-liter jars.

Recipe for making mushroom caviar from honey mushrooms:

1. Clean the mushrooms from debris and rinse well in water.

2. Boil for 10 minutes and drain completely. Cook in the second water for another 10-15 minutes.

3. Drain the water and cool the mushrooms. There is no need to rinse the mushrooms!

4. Pass the mushrooms through a meat grinder once.

Next I I divide the scrolled mushrooms into 2 parts. I put one part in portions into bags and freeze. The main thing is to make portions so that there is enough for exactly one preparation. Mushrooms, like other food products, do not like to be frozen and defrosted more than once.

In winter, I use this semi-finished product, dumplings, to prepare mushroom sauces. These bags take up very little space in the freezer.

From the second part I continue to prepare full-fledged mushroom caviar, which can be opened at any time and put on the table as an appetizer. Again, the toast with caviar turns out simply excellent!

5. Fry the onion until golden brown.

6. Add scrolled mushrooms to the pan with the onions.

7. Simmer over low heat for about 30 minutes until excess moisture has evaporated. Add chopped garlic, Add salt and pepper to taste.

8. Mix well and keep on fire for just a couple of minutes. The caviar is ready.

9. Place tightly in a sterilized jar., pour boiled sunflower oil on top for better preservation in winter.

10. Close with a sterilized lid. Place in a cool place

This kind of caviar can be taken out of the refrigerator at any time and eaten immediately. You can, of course, use it to add to the filling, but in this case you need to take into account its light garlic flavor, which not everyone likes.

It is worth noting that mushroom caviar can be made at any time of the year. from purchased frozen mushrooms. However, you need to eat it right away (it’s better not to freeze it a second time - I’ve already written about this), and fresh mushrooms make caviar tastier.

Bon appetit!

Do you love pickled mushrooms as much as I love them? Then, before making mushroom caviar, select the most beautiful and neat mushrooms and marinate them. Recipe