step by step recipe with photos

Squash caviar with mushrooms does not last long in the refrigerator, and not because the shelf life of such products is strictly limited. Its amazing taste and juiciness are a guarantee of special demand.

Wild mushrooms with their amazing smell, which cannot be confused with any other, will transform the dish into the category of real delicacies that do not appear on the dinner table every day. But the familiar tight champignons significantly change the “image” of ordinary caviar made from sweetish zucchini, which will not surprise anyone.

Brief frying will enhance the onion note, which harmoniously complements the mushroom aroma.

Ingredients

• zucchini 1 pc. (400-500 g)
• onion 1 pc.
• carrots 1 pc.
• tomato paste 1-1.5 tbsp. l.
• champignons 5-6 pcs.
• vegetable oil 3 tbsp. l.
• salt to taste
• ground black pepper to taste

Preparation

1. First, prepare all the ingredients. Peel the onions and carrots. Rinse and dry the vegetables. Cut the onion into arbitrary pieces, chop the carrots on a coarse grater. Fry the chopped vegetables in heated vegetable oil for 5-7 minutes over low heat.

2. During this time, prepare the zucchini. You can use zucchini and squash. Young and mature vegetables are suitable. Peel large fruits and remove seeds. Wash the vegetables, dry them, cut them into cubes. Add to the pan. Stir and fry over medium heat for 5-7 minutes.

3. Rinse the champignons. Check each mushroom for dirt. The skin may not be removed if the champignons are very fresh with white, clean skin. Cut into slices along with the legs. Add to other ingredients. Stir. Continue frying in the same mode for 5-7 minutes. Instead of champignons, you can use oyster mushrooms or wild mushrooms. Boil mushrooms from the forest for 10 minutes 2-3 times before using.

4. Add tomato paste, add salt and ground black pepper to taste. Stir. Cover with a lid and simmer over low heat for 15-20 minutes. If there is little braising liquid in the pan, add just a little boiling water.

Squash caviar for the winter can be prepared in different ways. A people's favorite, it often arouses the jealousy of housewives. It's clear, love - when it comes to super popular recipes, it can't be done without jealousy! And really: who has it better? Which one tastes better? With additives or “pure” zucchini? According to GOST or fantasy? Spicy or sweet? And how much salt to make it just right?.. And so on.

I will say conciliatoryly: the best is the one that is loved. Everything else is details.
Today I offer an original recipe for sliced ​​squash caviar with mushrooms. The consistency of the caviar will be uneven.

Ingredients

• zucchini 500 g
• dried mushrooms 15-20 g
• tomatoes 250 g
• onion 2 pcs.
• Svan salt 15-30 g
• salt a pinch
• sugar 25 g
• vegetable oil 70 ml
• vinegar 2 tsp.

How to cook squash caviar with mushrooms for the winter

1. First soak a handful of mushrooms in warm boiled water. After 30 minutes, boil the mushrooms, add a little salt to the water (2 cups).
2. 
   Squeeze the mushrooms from the broth and chop finely. Then add the mushroom broth to the caviar during cooking. Dried mushrooms can be replaced with champignons.
3. 
   Peel and cut medium-sized onions into cubes.
4. 
   Also cut the zucchini into small cubes. If the zucchini has rough skin, it is best to remove it with a paring knife.
5. 
   Prepare spices and herbs for squash caviar. I used a ready-made mixture called “Svan salt”, you can use any other spices at your discretion. Yellow Svan salt contains a lot of spices, harmoniously and correctly selected for vegetable dishes. Turmeric and dry ginger give the salt a yellow color.
6. 
   Place the onions in heated vegetable oil and sauté for several minutes. Add Svan salt to the onion.
7. 
   Next, add the zucchini, stir and cook for 15 minutes.
8. 
   Finely chop the fleshy tomatoes, peeling them if desired.
9. 
   Add tomatoes to squash mixture.
10. 
    Mix all the ingredients and simmer the caviar for another 20 minutes. Now you can add chopped mushrooms to the vegetable mixture.
11. 
    Boil the liquid a little (10 minutes) in a saucepan with caviar, add sugar and salt to taste, pour a spoonful of bite.
12. 
    Place the squash caviar in carefully sterilized glass jars. Additionally, sterilize the caviar for 15 minutes (300 ml jars). Roll up the finished caviar, turn the top upside down, and cover with a thick towel.
13. 
    I recommend adding greens to squash caviar with mushrooms immediately before serving. Fresh parsley or dill will remind you of summer. And also add a little chopped garlic to this caviar - this is the last, final accent of taste.

Among the many edible mushrooms, the cute family of honey mushrooms is especially popular. The mushroom got its name because of its love of settling on forest stumps. The honey mushrooms themselves are small - summer ones grow up to 6 cm, autumn ones reach 15 cm in length. The cylindrical legs are thin - the average thickness is 0.5-1 cm. The semicircular cap is also not large (8-10 cm).

Honey mushrooms attract gourmets with their whitish fleshy pulp, which has a tart taste and a pleasant mushroom smell. Representatives of forest flora are good fresh and preserved. Caviar from honey mushrooms is popular among winter preparations.

Each housewife has her own recipes for a delicious snack, but the preparation of raw materials is identical in all cases. To begin with, the mushrooms are sorted, removing damaged, overripe and wormy ones. Next perform the following steps:

• the selected raw materials are placed in a colander and, periodically immersed in a bucket of cold water, the honey mushrooms are washed;
• at this time, salted and acidified water boils on the stove (20 g of salt and 8 g of lemon are added to 0.5 liters of liquid);
• washed mushrooms (in the amount of 2 kg) are placed in a boiling pan;
• cook over low heat, stirring gently until the honey mushrooms sink to the bottom;
• During the cooking process, the foam that forms on the surface is removed with a slotted spoon.

When the mushrooms are ready, they are drained into a colander, separated from the liquid, and washed with running water. Honey mushrooms need to be chopped using a sharp stainless steel knife or a meat grinder (you can also use a blender). Subsequent actions depend solely on the requirements of the recipe.

The best recipes for honey mushroom caviar for the winter

Honey mushrooms themselves are a tasty product. If you fry them, stew them, add spices, you will get an original savory appetizer for a festive winter feast.

To prepare delicious caviar from honey mushrooms, first stew chopped mushrooms in their own juice, adding for each kilogram of raw materials a glass of boiling water and tomato paste, 40 g of salt, 20 g of sugar, 3 cloves, bay leaves, allspice and black peppercorns.

After simmering the mixture on fire for 10 minutes, it is packaged in sterile jars. Containers of 0.5 liters with caviar are placed in a sterilizer (a pan filled with hot salted water) and steamed for 1.5 hours.

Honey mushroom caviar - a very tasty recipe: video

In this recipe, it is recommended to fry the mushrooms in a large amount of vegetable oil (with constant stirring). To prepare caviar, take fresh ripe tomatoes in a 1:1 ratio to the mushroom preparation. They are separated from the skin and wiped, and then boiled to 1/3 of the original volume.

Place fried mushroom mass (1 kg) along with oil into boiled tomatoes. Add salt (20 g), sugar (50 g), vinegar (40 g), bay leaf (4 leaves).

After mixing well, the mixture is removed from the heat, packaged in jars below the neck and sent for sterilization for 30 minutes.

All housewives have mastered the simplest method of preparing caviar. Boiled crushed honey mushrooms in an amount of 1 kg are seasoned with vegetable oil (5 tbsp), pepper and salt to taste. Mustard powder (1 tbsp) is diluted with 9% vinegar (2.5-3 tbsp) and also added to the mushroom mass.

The packaged jars are placed in a pan with warm water (40 degrees) and sterilized for 45 minutes. The rolled containers are set aside for air cooling (without turning over).

Without sterilization

Many winter preparations can be prepared without tedious sterilization. But then the jars of caviar will have to be stored in the cellar or in the refrigerator. Some housewives manage to freeze mushroom caviar by packaging it in containers. Below are recipes suitable for preservation without sterilization.

To prepare caviar according to this recipe, you need to follow this algorithm (based on 1 kg of fresh mushrooms):

• 250 g onions, finely chopped;
• grate the same amount of carrots;
• vegetables are fried in half a glass of vegetable oil;
• onions, carrots and boiled mushrooms are passed through a meat grinder;
• salt the mass to taste, add bay leaves (2 pcs.) and peppercorns (7 pcs.);
• pour in 100 ml of oil and simmer over low heat for an hour;
• pour in 1 tbsp. vinegar (9%), simmer for another 10 minutes.

Having packaged the hot caviar into heated sterile jars, the lids were immediately rolled up. Store in a cool place after the containers have cooled completely.

Honey mushroom caviar with onions and carrots for the winter: video

Garlic adds a pleasant spiciness to any dish. And in this recipe it will be just right. The amount of ingredients needed to prepare caviar is indicated per 1.5 kg of boiled honey mushrooms. The sequence of actions in this case is as follows:

• 2 medium-sized onions, chopped and fried in oil;
• twist in a meat grinder and combine with chopped mushrooms;
• transfer the mass into a saucepan, pour in ½ cup of vegetable oil and simmer for 20 minutes;
• add salt, red and black ground pepper, 2 tsp to the caviar to taste. sugar, 1 tbsp. vinegar and chopped garlic cloves (4 pcs.).

After simmering for 10 minutes, the mass is laid out in sterile jars and covered with plastic lids. After letting it cool completely, transfer it to the basement.

From the legs honey mushrooms

The caps of mushrooms are most valued, but the stems are also good in honey mushrooms. Some housewives stew caviar from a whole mushroom, others separate the product into components and make preparations separately from the caps and legs.

To prepare a spicy dish, for 1.5 kg of boiled mushroom legs, take 10 cloves of garlic, 2 onions, 1 tbsp. Sahara.

Cumin, cilantro, ground black pepper and salt are added to taste. The legs are fried along with onions and garlic. After adding the remaining ingredients, mix, cool and grind in a meat grinder.

The combination of mushroom legs with zucchini allows you to create an unusual dish that can satisfy the most sophisticated tastes. This caviar is prepared according to this recipe:

• zucchini (300 g) peeled and seeds, cut into small cubes;
• fry in vegetable oil, then place on a plate;
• boiled legs of honey mushrooms (1 kg) are fried until golden brown;
• in the process add chopped onions (2 heads), garlic (3 cloves), grated carrots (1 piece);
• simmer for 15 minutes and combine with zucchini;
• the whole mass is passed through a meat grinder and put back into the frying pan;
• After adding salt and pepper to taste, add caraway leaves, pour in 50 ml of vinegar and vegetable oil.

After stewing for 15 minutes, the caviar is packaged in jars. If sterilization is implied, then the workpiece is steamed for 40 minutes.

Caviar according to this recipe can be prepared not only from the legs, but the addition of mayonnaise makes this particular part of the mushroom especially tender. To prepare the dish you will need 1 kg of fresh legs:

• Having boiled the mushroom parts, fry them for 20 minutes in oil, then add chopped onions (2 pieces) and garlic (3 cloves);
• Having brought the onion until golden, remove the mass from the stove, cool and grind in a blender;
• After salting to taste, add the following ingredients: 2 tsp. sugar, 150 ml mayonnaise, 2 tbsp. tomato paste;
• simmer, covered, for half an hour.

For those who like it spicy, we suggest trying this caviar recipe. After boiling a kilogram of legs from honey mushrooms, proceed to the following manipulations:

• the mushroom preparation is fried for 15-20 minutes;
• chop onions and bell peppers - 2 pcs.;
• adding vegetables to mushrooms, fry for another 15 minutes;
• separate chopped tomatoes (6 pcs.) in oil, then add them to the legs;
• the cooled mass is twisted in a meat grinder;
• adding salt to taste and half a chili pepper, simmer for 30 minutes.

Having packaged the caviar hot, cover it with nylon lids, allow it to cool naturally, then take it to the cellar or put it in the refrigerator.

The description of recipes for preparing mushroom caviar can be continued endlessly. Even if the housewife did not have the opportunity to make preparations from fresh honey mushrooms, this dish can be quickly prepared for the table from pickled mushrooms. Dried and frozen honey mushrooms are also suitable. And what ingredients to add to the mixture, each housewife will proceed from her own preferences. Caviar prepared according to any of the recipes is served as an independent dish and is also an excellent addition to meat, fish, and potatoes.

We invite you to prepare squash caviar with mushrooms according to our recipe. Autumn is the time for vegetables, mushrooms, fruits and more. After all, after summer there is so much harvest left that sometimes you don’t know what to cook from it. In this case, we want to offer you an excellent alternative to simple squash caviar - an option with mushrooms. It has a mushroom flavor, and the zucchini adds tenderness and a pleasant texture. Of course, this caviar can be rolled into jars for the winter, the main thing is to follow all the rules of sterilization. But in this recipe we will prepare it for one or two days, depending on the appetite of your family and friends. Squash caviar with mushrooms is very tasty served on white toast or simply with black bread.

Ingredients

• Boiled-frozen mushrooms- 300 g
• Zucchini - 400 g
• Large carrots - 1 pc.
• Large onion- 1 PC.
• Vegetable oil- for frying
• Salt - to taste

Information

Snack
Servings - 3
Cooking time - 0 h 40 min

How to cook

Peel the onion, chop into medium pieces, place in a frying pan heated with vegetable oil. Wash the carrots, peel them, grate them on a coarse grater and place them in a frying pan with the onions, fry over medium heat until soft.

Place the thawed mushrooms in a frying pan with the fried vegetables, stir and fry over medium heat for about 15 minutes.

Wash the zucchini, peel, remove the seeds, cut into medium pieces and fry in a separate hot frying pan with vegetable oil over medium heat until soft.

Place the fried zucchini, fried mushrooms and vegetables into a bowl, add salt to taste, cool slightly and grind with a blender into a homogeneous mass. If you don’t have a blender, you can put it through a meat grinder.

Transfer the caviar to a container and refrigerate for at least 2 hours. Serve chilled as a snack.