Mushroom caviar- a universal dish. It can be used not only as cold snack, but also as a filling for pies and other baked goods. A sandwich made from bread and mushroom caviar will be an excellent nutritious and healthy snack. After all, thanks high content protein, as well as various vitamins and microelements, mushrooms become an indispensable element of nutrition.

To prepare delicious and aromatic caviar from chanterelles, you should use mushrooms that were recently collected. Once collected, chanterelles can be stored for a week. Bright orange color, elastic texture and rich mushroom aroma- all these are signs of fresh chanterelles.

It is best to give preference to medium-sized and small mushrooms. If you make caviar from large, old specimens, it may have a bitter aftertaste.

Before you start preparing caviar, the chanterelles need to be prepared.

1. To begin with, the mushrooms are sorted. Remove everything that is damaged and rotten.
2. Then they are cleared of forest debris: grass, dry leaves, earth.
3. Then rinse thoroughly under running water. It is necessary to take into account that chanterelles quickly absorb moisture, so avoid prolonged contact of mushrooms with water. Otherwise, the dish may turn out watery.
4. After the water has drained from the mushrooms, you can start cooking.

Additional Ingredients

• Carrot. Gives mushroom caviar a pleasant orange hue and a slightly sweet taste.
• Zucchini. Soften up a little mushroom taste caviar makes it not so rich. Adding zucchini makes chanterelle caviar more juicy.
• Garlic. Gives a unique aroma and pungency.
• Mustard. Turns bland caviar into a savory, spicy appetizer.
• Tomato. Makes the color of caviar rich and also adds sourness to the dish.
• Greenery. Give a peculiar unusual taste mushroom caviar, you can add dill, cilantro or basil.

How to cook mushroom caviar from chanterelles

The essence of preparing mushroom caviar is that prepared chanterelles are stewed in a frying pan until tender, and then chopped using a meat grinder or blender. You can prepare caviar only from chanterelles, or you can add it to it various vegetables, for example onions, carrots, zucchini.

Caviar can be consumed immediately after preparation, but it tastes best when eaten chilled. This caviar should be stored in the refrigerator, in a container with a tightly closed lid.

Basic recipe for chanterelle mushroom caviar

1. Prepare 1 kg of chanterelles. Clean them of any forest debris stuck to them, wash them well and dry them. Small mushrooms leave whole and cut large ones into pieces.
2. Pour 50 ml of deodorized sunflower oil, heat it up, place the chanterelles there.
3. Simmer the mushrooms until all the liquid has evaporated.
4. Pass the chanterelles through a meat grinder once or twice (optional), then place them back in the pan, adding another 100 ml of vegetable oil and salt to taste.
5. Fry the mushrooms, stirring constantly, for 20 minutes.
6. Remove the caviar from the heat, transfer to a container with a lid and cool.

Mushroom caviar from dried chanterelles with mustard

1. Soak in cold water 200 g dried chanterelles. After 2 hours, drain the water and rinse the mushrooms thoroughly under running water.
2. Then pour in the chanterelles cold water with addition small quantity salt and boil them for 30 minutes. Skim off foam as it forms.
3. Meanwhile, peel one medium-sized onion and dice it. Pour 30 ml of oil into the frying pan and sauté the onion.
4. When the mushrooms are cooked, drain the water. To make the water better than glass, drain the chanterelles in a colander.
5. Add the finished mushrooms to the onion and simmer them together until the liquid has evaporated.
6. Using a meat grinder, chop the mushrooms and onions.
7. Add 0.5 teaspoon to caviar mustard powder and sugar, as well as salt and pepper to taste. Mix thoroughly. Once cooled, store in the refrigerator with the lid tightly closed.

Mushroom caviar from chanterelles for the winter

To prepare chanterelle caviar for the winter, it is prepared as usual, but almost always an acid is added as a preservative: vinegar or lemon juice. It is safest to close jars nylon covers and store caviar in a cool place, preferably in the refrigerator or cellar.

Caviar with zucchini and tomato for the winter

1. Clean and wash 1 kg of chanterelles. Place them in a saucepan with water and boil for about 20 minutes. Drain the broth into a separate container.
2. Chop 150 g of onion. Fry it in 50 ml of odorless sunflower oil. Add 150 g of grated carrots to the frying pan with the onions and simmer along with the onions until soft. Then add 3 teaspoons tomato paste and simmer for another 3 minutes.
3. Prepare 350 g of zucchini pulp. To do this, wash the zucchini, remove the skin and seeds, grate coarse grater. Simmer the zucchini until soft in a separate frying pan with 20 ml of oil.
4. Boiled mushrooms, stewed zucchini, onions and carrots, pass through a meat grinder. Repeat the procedure if necessary.
5. IN large frying pan place the spawn. Pour in 100 ml of oil and 2 cups of mushroom broth. Stir until smooth.
6. Then salt the mixture to taste, add 1 teaspoon of sugar and 5 chopped garlic cloves.
7. Simmer the caviar over low heat for half an hour.
8. At the end of cooking, add 1 tbsp. spoon table vinegar (9%).
9. Transfer the hot caviar into sterile half-liter jars. Sterilize jars of caviar for at least 10 minutes and seal with lids.

Chanterelle mushroom caviar with lemon juice for the winter

1. Cut the washed mushrooms into arbitrary pieces. Heat a frying pan and place the chanterelles in it. Simmer until all the water has boiled away. Then add a little more water and simmer for an hour.
2. Meanwhile, prepare the onions. Peel one onion and cut into cubes. Place the onion in a heated frying pan with 3 tablespoons of vegetable oil and simmer until golden color.
3. Grind the cooled chanterelles using a meat grinder twice.
4. Add fried onions, salt and pepper to taste to the chopped mushrooms, 2 teaspoons lemon juice. Mix the mixture thoroughly. Then bring the caviar to a boil over low heat.
5. Place the hot preparation into jars, which must be sterilized in advance. Close the jars with nylon lids. After cooling, store in a cool place.

Video recipe: mushroom caviar in a slow cooker

Subtleties of cooking

• The grain size of the caviar can be adjusted. To obtain a homogeneous mass, caviar can be crushed using a blender. To obtain coarse-grained caviar, mince the mushrooms once or twice.
• Mushroom caviar can be prepared not only from fresh chanterelles, but also from dried, salted, pickled ones.
• You can prepare a preparation for caviar from chanterelles. To do this, they are boiled, passed through a meat grinder and placed in freezer. Before eating, mushrooms are fried in oil with onions and carrots, seasoned with salt and pepper.

How to store chanterelle caviar

It is not recommended to seal jars of mushroom caviar with metal lids. Without oxygen, the risk of developing botulism increases. But if metal lids are still used, vinegar must be added to the caviar composition.

Canned mushroom caviar should be stored in a dark place. Storage temperature should be close to 5-8 degrees C. Storage at room temperature allowed subject to two conditions:

• sterile jars and lids were used;
• caviar is filled with oil.

Making mushroom caviar from chanterelles is as easy as shelling pears. This healthy snack will become one of the favorites of everyone who tries it at least once.

Mushroom caviar from chanterelles - few people know the recipe for its preparation, especially the correct one. At the very moment when the time comes for collecting mushrooms, the question arises about what would be most appropriate to put aside from harvested for preparing supplies for the winter. From almost all representatives of the mushroom kingdom, you can cook up something incredibly tasty, healthy, or even mind-expanding. In order to prevent your consciousness from expanding beyond limits and harming your health, you need to know something about safety in the mushroom business.

This refers to one unpleasant fact, which is that the vast majority of mushrooms absorb toxins found in the surrounding area. Fortunately, there are exceptions. For example, chanterelles are not included in this very majority, which, without a doubt, is a significant advantage of this type of mushroom.

Chanterelles are a versatile culinary ingredient., which can be used both as a snack or preservative, and as delicious filling for a wide variety of dishes. It turns out phenomenally tasty and melts in your mouth properly prepared chanterelle caviar. Recipe provided especially for fans mushroom dishes, and will also provide an opportunity to join them for those who have not yet been able to appreciate the beauty of the taste of mushrooms. This recipe will help you experience all the facets of the pleasant flavor bouquet of mushrooms.

• Chanterelles - 1 kg (boiled);
• carrots - 150 g;
• garlic - 3 cloves;
• spicy peas;
• onions - 150 g;
• Bay leaf(2-3 pieces);
• ground red pepper - ½ teaspoon;
• cloves (1-2 pieces);
• vegetable oil (100 ml).

Cooking process

First you need to thoroughly wash the mushrooms and then chop them. Before immersing the mushrooms in a boiling pot, you must first add bay leaves, cloves and peas to the water. Also remember that too much spice in the water can overshadow the full flavor of the mushrooms. The cooking process should not take more than 20 minutes.

Grinding of components

Place the boiled mushrooms, along with a small part of the broth, in a blender (if you don’t have one, then a meat grinder will do; if you don’t have that, then you’re in for a tough one). manual labor=0). After this, you need to add chopped garlic cloves. Also, to
To the resulting mixture you need to add a frying mixture consisting of onions and carrots.

Stew the mixture obtained in a blender: 50 minutes under the lid, then another 10 minutes without it.

Final stage

Process the prepared mushroom mass ground pepper and other spices and additives to your taste. Preservation occurs quite conservatively: sterilize the jars, fill them with deliciousness, seal them and transfer them to a dark, cool place.

We hope you enjoy chanterelle mushroom caviar - this recipe should become a family recipe!

To prepare mushroom caviar from chanterelles, you will not need many ingredients. It goes without saying that we need fresh chanterelles, as well as onions, carrots and the most standard spices. And if mushrooms are suitable for dishes like or small size(for aesthetics or something), then to prepare our caviar you can take larger specimens - in the end they will still be crushed.

Chanterelles, of course, need to be sorted out, damaged areas cut off, and cleaned of small forest debris. Then rinse thoroughly with cold water to remove sand.

If they are quite large, cut the prepared mushrooms into several parts and put them in a saucepan, then fill them with clean cold water and put them on the fire. When the contents boil, reduce the heat to medium.

Add a little salt, and also add bay leaves and peppercorns - black and allspice. So that later (before chopping) I don’t have to look for peppercorns among the mushrooms, I wrap them in a small piece of gauze - this makes it much easier to remove them. Cook the mushrooms for no more than half an hour; if necessary, remove the foam with a slotted spoon.

While the chanterelles are cooking, there is time to prepare the remaining ingredients for the caviar.

We peel the onions and carrots, wash them and chop them without fanaticism: the onions into half rings, the carrots coarsely grated.

Then first fry the onion in heated vegetable oil until slightly golden. And then add the carrots and fry everything together until softened. It is important to ensure that our frying does not burn - for this we need to stir it periodically.

Remove the boiled chanterelles from the broth with a slotted spoon (do not pour it out) and transfer to a blender. We also send the fried vegetables from the frying pan there. Grind everything together to a paste.

Transfer the resulting mass back into the pan and simmer a little. At this stage, we taste what we got and add salt and any favorite spices to taste: in my case, marjoram, ground black pepper and just a little crushed garlic. If the resulting mass seems thick, you can add the broth remaining after cooking the mushrooms a little at a time until you get the consistency you want. At the end of the stew, I also added chopped dill.

Delicious and satisfying mushroom caviar from chanterelles, recipes with photos

When it’s time to harvest the mushroom harvest, it’s time to think about what to prepare for the winter from the fabulously tasty forest product. You can prepare something special and original from almost any mushroom. However, in addition to taste qualities mushrooms, it is important to consider their safety. We are talking about harmful substances, which " mushroom caps"absorb into themselves. Enough a large number of mushrooms become unsafe due to toxic substances which they absorb. The same cannot be said about such “cunning” mushrooms as chanterelles. It is they, in comparison with other “forest beauties”, who absorb “poisons” the least environment. Therefore, their extraordinary taste and high natural quality are undeniable. Chanterelles are those unique mushrooms, from which you can prepare not only delicious preparations for the winter, but also to do great snack, as well as fillings for pizzas, pies, pies, pancakes and much more. Chanterelle caviar is especially aromatic and delicate in taste. And for those who have never tried to cook it before or are simply looking for something new universal recipe for your mushroom culinary masterpiece, it's time to talk about new technology cooking caviar.

Recipe for chanterelle caviar with garlic for the winter

Ingredients:

• 1 kg. chanterelles (boiled);
• garlic – 3 cloves;
• carrots – 150 gr.;
• sweet peas;
• onions – 150 gr.;
• several bay leaves;
• ground red pepper - half a teaspoon;
• cloves – 1-2 pcs.;
• vegetable oil– 100 gr.

You need to prepare mushroom caviar from chanterelles as follows: Boil the mushrooms. Before that " forest gifts“You need to peel, cut and boil in slightly salted water. It is worth adding peas, cloves and bay leaves to the water in advance. But you need to add spices wisely, otherwise, if you go too far with their quantity, the taste of mushrooms will practically not be felt. Boil mushrooms in spicy water preferably up to 20 minutes. After cooking, pour the mushrooms into a blender along with part of the broth in which they were cooked, and mix everything thoroughly. Afterwards, chop the garlic and add the chopped mass to the mushroom mixture. You also need to add carrots and onions to the mushrooms, but they need to be finely chopped in advance and fried in a frying pan in oil. Then, the so-called minced mushroom transfer to a saucepan and simmer over low heat. The carcass will take up to an hour. Mushrooms should be stewed for 50 minutes under a covered lid and 10 minutes without it at all, this will allow excess liquid evaporate. As soon as the mushrooms are cooked, they need to be seasoned with ground pepper and spices to your taste. Fans of spicy foods can add 9% vinegar (half a tablespoon) to the mushroom mixture. For preservation gentle chanterelles you will need to sterilize the jars, and then place hot water on them mushroom mixture. Carefully seal everything and store it in a cooler place. That’s all - the chanterelles are ready. Enjoy exquisite taste delicate product!

Delicious mushroom caviar from chanterelles has been prepared every year in our family according to this recipe for many, many years. It’s so nice to eat a sandwich with such a beautiful “golden” preparation for breakfast in the morning.

This delicacy can take its rightful place on festive table. If you love mushroom caviar and beautiful red chanterelle mushrooms, then using my recipe with step-by-step photos you can prepare it for the winter.

How to cook mushroom caviar from chanterelles

We will need 1 kilogram of peeled chanterelles. We wash the mushrooms under running water to remove sand, dust and leaves. Place them in a sieve to remove any dripping water. Some people recommend boiling the mushrooms before cooking. I prefer to omit this stage, since while we are stewing the mushrooms, they will have time to cook.

And put them in a frying pan with thick walls. You can use a saucepan or a thick-walled pan for these purposes.

Add odorless vegetable oil (50 milliliters). Now close the pan with a lid, set the heat to the lowest setting and leave to simmer, stirring occasionally.

You don't need to add anything other than oil. There is already enough water in the mushrooms. Stewing the chanterelles will last 50 minutes.

While the chanterelles are stewing, let's take care of the onions and carrots. Cut 300 grams of onion (about two large onions) into cubes. Grate carrots (300 grams) through a coarse grater.

Pour another 50 milliliters of oil into another frying pan and begin to fry the vegetables.

This process is quite lengthy, since you need to achieve a slightly golden color, and not just stew the vegetables. Our task at this stage is to ensure that nothing sticks or burns.

The chanterelles are stewed, which means it’s time to add fried vegetables to them. Add salt (1 heaped teaspoon) and mix everything.

Try the caviar, you may need to add more salt to your taste. All that remains is to give the chanterelle caviar time to absorb the aromas of the fried vegetables. To do this, keep the caviar on the fire for another 20 minutes.

After this, you can lay out the workpiece in hot jars and tighten it.

Chanterelle mushroom caviar is very nutritious and tasty. It is better to store jars in the refrigerator and not for a very long time. In our family, preparations with “golden” chanterelle caviar are the first to go.