Hello dear friends! Who knows how mushroom caviar is prepared from mushrooms for the winter? Today I will tell you about it.

In our family, caviar is prepared every autumn and in such quantities that it is enough for the whole winter. After all, you can eat it making sandwiches when the house suddenly turned out to be empty in the refrigerator. Or you can serve it on the table when guests suddenly appeared.

Caviar from mushrooms can be used in the preparation of julienne, pizza and various sauces. Mushroom caviar prepared for the winter is always a lifesaver for the hostess. In general, the dish has a universal taste.new and useful. Let's prepare it for the future, so that there is something to pleaseloved ones. Mushroom caviar is made from different types of mushrooms, but our family is very fond of mushroom caviar from again, it has its own unique fragrant aroma of the forest. And of course, you need to remember that this dish is a source of vitamins and essential trace elements for the body.

A moment of humor:

I got sick... Temperature, runny nose, sore throat... I crawled under the covers and breathe boiled potatoes... just in case, I grabbed a fork, mushrooms and vodka... I hope it helps...

Recipe for mushroom caviar from mushrooms for the winter

We will need:

• honey mushrooms 2.5 kg
• carrots (for each kg of mushrooms we take one carrot) -3 pcs
• onions (for each kg of mushrooms we take one onion) -3 pcs
• vegetable oil
• vinegar essence 70%
• salt 3 tablespoons
• ground pepper 1 heaping teaspoon

Cooking:

We sort the mushrooms, wash and set to boil. They will be ready when they sink to the bottom, about an hour. We cut the onion into cubes. grate the carrots on a coarse grater.

Fry the onion and carrot in a pan until golden brown. Strain the mushrooms and set aside. We grind mushrooms and vegetables in a meat grinder, it is advisable to grind twice. Pepper caviar and salt. We mix everything. put the caviar in a pan and fry over medium heat for 20 minutes, stirring constantly. We divide the caviar into 3 equal parts.
We eat one part of caviar at dinner. We will freeze the second part for the winter to use it for making julienne and pizza.

We roll up the third part for the winter in a jar. In the part that we will roll up, add 1 teaspoon of vinegar essence, mix and transfer to a liter sterilized jar, cover with a sterilized lid. We put the jar in a pot of water for additional sterilization on fire, hold for 30 minutes. Put a rag on the bottom of the pan first so that the jar does not crack. The fire is medium. Meanwhile, boil 50 ml of vegetable oil.

After the sterilization time has elapsed, pour boiled oil into a jar of caviar on top, this is protection against botulism and roll up the lid.
Preparation for the winter is ready!
In that part of the mushrooms, which remainsadd garlic for dinner and eat it with potatoes)
Transfer part of the mushroom caviar for freezing to a container or bag and send it to the freezer for storage.

Good afternoon.

We continue the mushroom theme that began with the last article about. Today I want to offer you a recipe for cooking, which in our family certainly occupies a leading position. I'm talking about caviar from mushrooms.

Caviar from mushrooms is insanely delicious and is used in a variety of ways. This is a simple sandwich and part of a side dish and an additive for stewing vegetables and meat.

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

You can come up with a lot of combinations, so take the time to prepare more caviar from mushrooms for the winter and you will not regret it.

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

This recipe is a classic. Minimum ingredients. The mushrooms themselves do not have their own strongly pronounced taste, so we will give the caviar aroma with the help of onions and carrots. We will not use vinegar, so the workpiece will need sterilization.

Ingredients:

• Honey mushrooms - 1 kg
• Onion - 2 pcs
• Medium carrot - 3 pcs
• Vegetable oil - 50 ml
• Salt - 3 tbsp
• Pepper to taste

The indicated ingredients are enough for 3 half-liter jars and there will be another 200 grams per sample to feast on right now.

Cooking:

To begin with, we put honey mushrooms cleaned of earth and debris and washed under running water, put them in a deep saucepan and pour 3 liters of cold water.

Put the pot on the fire, cover with a lid and bring to a boil.

When the water boils, reduce the heat to a minimum, add 2 tablespoons of salt and cook for 30 minutes under the lid, periodically removing the resulting foam.

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

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

We put the vegetables in a pan and sauté until half cooked in vegetable oil.

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

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

Mix all the ingredients and pass them through a meat grinder. Grating take a medium size.

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

The next step is to put this pan on medium heat, add one tablespoon of salt and pepper, mix 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 lay the mushrooms in clean jars. It is not necessary to pre-sterilize jars.

We fill the jars strictly on the shoulders, tightly tamping

Now you need to sterilize the blanks. We put the filled jars in a cold oven, covering them with lids, but without twisting.

We close the oven, set 110 degrees and leave the jars to be sterilized for 20 minutes.

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

Then we take out the jars, tightly twist the lids and leave them to cool upside down. You don't need to cover them.

Mushroom caviar is immediately ready for use, it is not necessary to withstand it.

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

In this recipe, garlic and vinegar are added to the classic ingredients - for lovers of "po-vigilant". In addition, there are differences in the preliminary preparation of products, which affects the final consistency of caviar.

Ingredients:

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

As in the previous recipe, the ingredients are enough for 3 cans of 0.5 liters.

Cooking:

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

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

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

After this procedure, again fill the pan with cold water (2 l), 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 have a pure mushroom broth that can be used for soup right 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 rub the onion on a coarse grater, cut the onion and garlic into small cubes and fry them all together in vegetable oil until a beautiful golden color.

We pass the boiled mushrooms through a meat grinder.

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

Do not forget to add oil to the pan as it boils away.

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

Ready hot caviar from mushrooms directly from the pan is transferred to the very necks in advance and rammed. Then close them with lids and leave to cool upside down. After cooling, caviar can be stored both in the cellar and in the refrigerator.

Mushroom caviar from boiled mushrooms through a meat grinder with tomatoes

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

Ingredients:

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

As a result, you will get 3 liters of excellent mushroom caviar.

Cooking:

As in previous recipes, boil mushrooms for a total of 30-40 minutes. If you want, do it in one brew, if you want - in two. In fact, this is not important.

Grate carrots.

Finely chop the hand and fry until golden brown.

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

The peel of tomatoes is easily removed if they are dipped in boiling water for a few seconds.

Put all the ingredients in a saucepan with thick walls (best of all - a cauldron), add oil, salt and tomato paste, if you have not taken 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 readiness (i.e. after 35 minutes), pour vinegar into the pan.

After that, it remains only to spread the hot caviar in sterilized jars (up to the neck), close or roll up and leave to cool upside down.

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

Saying that the recipe for caviar without sterilization, I mean 2 cases: the first - the jars are pre-sterilized and the jar already filled with caviar does not need sterilization. The second is that you do not sterilize anything at all, but then the caviar must be stored in the refrigerator and eaten within three months. Let's just say, not the best option if you want to cook a lot.

And the composition and recipe of mushroom caviar in a slow cooker does not differ from cooking in a pan (except for convenience).

Ingredients:

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

These ingredients are enough to get 3.5 liters of mushroom caviar.

Cooking:

I’ll cheat a little and skip the moment of cooking mushrooms, since I’ve already written a lot about this today. So, we take 2.5 kg of boiled mushrooms and twist them through a meat grinder.

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

We twist the vegetables too.

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

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

We select the "extinguishing" mode, set the time to 30 minutes, close the lid and wait.

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

It remains only to fill the jars with caviar and leave them to cool.

But then you have two ways: if you sterilized the jars, then you can even store the caviar from mushrooms in the kitchen cabinet until next autumn. And if the jars are not sterilized, then we store the cooled caviar in the refrigerator for no longer than three months

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

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

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

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

Thank you for your attention.

Mushroom caviar is a wonderful snack! It is very tasty, but at the same time easy to prepare. You can take any mushrooms, but the appetizer from mushrooms is especially successful. How to cook caviar from them?

How to cook caviar from mushrooms - general principles

Honey mushrooms are usually boiled and fried before cooking, but it all depends on the recipe. Usually mushrooms are boiled for at least 20 minutes. Willingness is again determined "by eye". As soon as they settle to the bottom, you can turn it off. The broth is drained immediately. Then the mushrooms are fried separately or together with other products.

What else is put in caviar:

Carrot;

eggplant;

Tomatoes.

Other vegetables, liver, different types of mushrooms can be added. Season the appetizer with garlic, pepper, vinegar, herbs. You can use it immediately or roll up for the winter. Also, the temperature of the dish does not really matter. Someone likes chilled caviar, uses it for sandwiches, layered salads. But you can use it hot, serve with cereals, boiled pasta and other side dishes.

How to cook honey mushroom caviar with carrots and onions

The simplest and easiest recipe for caviar from mushrooms, which can be consumed immediately or used for winter harvesting.

Ingredients

500 g boiled mushrooms;

200 ml of oil;

2 onion heads;

2 carrots;

1 st. l. vinegar;

Salt pepper.

Cooking

1. We take a large frying pan, pour 30 ml of oil into it, put it on fire.

2. Add onion cut into half rings, start frying it.

3. After a couple of minutes, add carrots and fry too. As soon as the vegetables are slightly browned, remove from heat, transfer to a bowl.

4. Pour 70 ml of oil into the pan, heat up and fry the boiled mushrooms for about five minutes, make the fire strong.

5. We twist vegetables and mushrooms in a meat grinder. Uses a mesh with medium-sized cells.

6. Pour the remaining oil into a saucepan or saucepan, put on fire.

7. Spread the mushroom mass, season with spices to taste, simmer under the lid for a quarter of an hour.

8. If caviar will be consumed immediately, then we do not put vinegar. If the dish is a preparation for the winter, then add a tablespoon of essence, stir thoroughly.

9. Boil the workpiece with vinegar for several minutes, lay out the mushroom caviar in sterile jars, cork. Store the workpiece only in a cool place. A refrigerator or a good basement where the temperature does not rise above 10°C will do.

How to cook honey mushroom caviar with tomatoes

Recipe for mushroom caviar from fresh mushrooms with a rich tomato flavor. If you do not like garlic, then you can reduce its amount or eliminate it.

Ingredients

1.5 kg honey mushrooms;

3 cloves of garlic;

1 carrot;

3 ripe tomatoes;

1 onion;

180 g butter;

Cooking

1. Boil mushrooms until tender in salted water. Throw the mushrooms in a colander, let the water drain.

2. Fry the onion and carrot in a pan.

3. Add mushrooms, fry together at maximum heat.

4. Chop the tomatoes with a blender or just grate, but in this case it is better to remove the skins.

5. Pour the mushrooms with vegetables with grated tomato mass, simmer until the juice has evaporated by about half.

6. Pass the cooked vegetables with mushrooms through a meat grinder.

7. Fill the mass with the remaining oil, spices, add garlic and simmer together for another five minutes. If the caviar turns out to be liquid, then you need to evaporate excess moisture over high heat, remove the lid.

How to cook mushroom caviar with green onions and vinegar

A recipe for spicy and very fragrant caviar from mushrooms. Onions are used both onion and green, vinegar according to the recipe is table.

Ingredients

1 head of onion;

1 bunch of green onions;

100 ml of oil;

400 g boiled mushrooms;

2 tablespoons of vinegar;

Cooking

1. Fry boiled mushrooms until golden brown in oil, put out of the pan, chop after cooling. You can twist in a meat grinder or grind with a blender.

2. Add more oil to the pan, put the chopped onion, fry until tender.

3. Finely chop the green onion, add to the onion vegetable, cook for half a minute.

4. Pour the vinegar on the onion.

5. Add twisted mushrooms. Season to taste with salt and pepper, you can use different spices.

6. Fry the caviar for a couple of minutes over low heat, serve cold or hot.

How to cook caviar from mushrooms with eggplant

A wonderful way to cook caviar from honey mushrooms so that you get a lot of it. Eggplants are very similar in taste to mushrooms, they are excellent friends in the dish.

Ingredients

1 kg of mushrooms;

1 kg of eggplant;

100 g parsley;

4 cloves of garlic;

3 onion heads;

1 st. l. vinegar 9%;

Spices, oil.

Cooking

1. Boil the mushrooms for a quarter of an hour, then finely chop, put in a pan and fry a little.

2. Eggplants need to be cut into pieces of arbitrary size, soaked in salt water, fried in parts in a pan.

3. In the pan after the eggplant, add a little oil, put the chopped onion and also lightly fry.

4. All the fried caviar ingredients must be twisted through a meat grinder and put back into the pan.

5. Add salt, pepper, pour in a little more oil and season with garlic. Fry the chopped mass for a couple of minutes, bring to the desired taste.

6. Pour chopped parsley, take a lot, cook for a couple more minutes. You can use not only parsley, but also dill, basil.

7. Serve caviar with black bread, use it for filling tartlets.

How to cook caviar from mushrooms with liver

A variant of very fragrant caviar or pate, you can call the dish whatever you like. In any case, it will turn out unrealistically tasty, economical.

Ingredients

400 g of liver;

200 g of onion;

200 g carrots;

400 g boiled mushrooms;

100 ml vegetable oil;

0.2 packs of butter.

Cooking

1. Cut the carrots and onions into large pieces, pour half the vegetable oil into a large saucepan, heat and fry the vegetables until golden brown at maximum heat.

2. We wash the liver, cut it into pieces, add to the vegetables, stir quickly, pour in a glass of boiling water, cover and simmer for 15-2 minutes. The pieces should be cooked inside, but not dry out. As soon as the ichor disappears, you can turn off the fire, the offal will reach readiness.

3. In the second part of the vegetable oil, fry the boiled mushrooms.

4. We twist the vegetables with liver and mushrooms through a meat grinder, put them in a saucepan.

5. Add spices to your taste: salt, pour pepper of any kind, you can add garlic, herbs.

6. Mix everything, heat on the stove for about ten minutes.

7. Add the butter cut into pieces. It will make the taste of caviar softer, more tender. Stir until dissolved, remove from heat. Liver caviar can be consumed immediately, served with side dishes or cooled and used for sandwiches.

How to cook caviar from mushrooms for the winter with vinegar

The recipe for a wonderful preparation for the winter. Before preparing caviar from mushrooms, rinse the mushrooms thoroughly, you can boil them in advance.

Ingredients

1 kg of mushrooms;

1 st. l. salt;

250 g of carrots and onions;

0.5 tsp vinegar essence;

5 cloves of garlic;

Allspice;

70 ml of oil.

Cooking

1. Boil the mushrooms in salted water, drain all the liquid.

2. Cut the onion, put it in hot oil, fry for a couple of minutes. Add grated carrots to it, bring the vegetables to softness and fry a little.

3. Now you can lay out the mushrooms, cook everything together for another ten minutes.

4. We twist through a meat grinder, put it again in a pan or in a saucepan, season with spices, add garlic, pour 200 ml of water.

5. Put on the stove, cook caviar for a quarter of an hour.

6. Five minutes before the end, add vinegar. Mix thoroughly.

7. We lay out in sterile jars, twist, cool the caviar under the blanket upside down. We keep it cold.

How to cook caviar from mushrooms with bell pepper

This caviar from mushrooms is distinguished not only by taste, but also by appearance. Use only ripe and red peppers to really make it beautiful.

Ingredients

500 g boiled mushrooms;

100 g of onion;

200 g of pepper;

2 cloves of garlic;

1 tsp vinegar;

120 ml of oil.

Cooking

1. The onion is cut into cubes, fried for a couple of minutes in half the oil.

2. Add mushrooms to the onion, fry until the vegetable is ready.

3. We twist the mass through a meat grinder along with two cloves of garlic.

4. We free the pepper from the cores, cut it first into thin strips, then across. We need small cubes, the size should not exceed a pea.

5. Pour the rest of the oil into the pan, spread the pepper, fry until soft.

6. Add twisted caviar with mushrooms, salt and pepper, simmer together for another ten minutes. We look at readiness.

7. If you need to spin the caviar for the winter, then add vinegar, put the boiling mass in jars.

8. If the caviar is cooked just like that, then turn it off, put any greens, you can add fresh garlic, stir and cool.

Caviar from mushrooms should have the aroma of mushrooms. Therefore, you should not clog the dish with a lot of fragrant spices and very fragrant herbs, for example, cilantro or basil.

If there are a lot of vegetables in caviar, then the taste will be lost. In this case, crushed mushroom cube or granulated broth can be added for flavor, just remember that it is very salty.

Mushrooms have a lot of water. Therefore, after cooking, they must be left in a colander, squeezed well before frying, spread only in hot oil.

Usually a lot of vegetable oil is added to caviar. It is used for frying and stewing. But you can always use part of the butter if the workpiece is not intended for long-term storage.

Mushroom caviar can not only be preserved, but also frozen. To do this, the dish is laid out in small containers or plastic glasses, placed in the freezer. The method is convenient in that it allows you to eliminate or reduce the amount of vinegar.

Did the summer succeed, and was the "quiet hunt" for mushrooms successful? Where to put "prey"? Of course, prepare for the future. And much tastier than frozen mushrooms is mushroom caviar for the winter. The recipes for preparing such an appetizer are varied and quite simple, they can be mastered by a non-professional cook. Well, do you want to treat yourself to a fragrant mushroom snack in the middle of winter? Then we cook caviar in our own houses from fresh forest mushrooms!

Basic rules for preparing mushroom caviar for the winter

What mushrooms are good for caviar? Basically, everything is edible. But white, honey mushrooms and butter, boletus, boletus and chanterelles are especially popular. But very much nothing turns out caviar from milk mushrooms, russula or mossiness mushrooms. It is possible to make an appetizer from several types of mushrooms. And if you pickled mushrooms, and the legs remained from them, this is also a good “raw material” for caviar snacks.

1. Before cooking, all mushrooms must be sorted, cleaned and washed. Rotten and wormy are no good - we recycle them. The housewives know that in the preparation of mushrooms, the most routine thing is to clean the gifts of the forest. I recommend my proven method. I clean fresh mushrooms with the hard side of a dishwashing sponge or a toothbrush, removing adhering debris, and then just rinse in running water.
2. Mushroom caviar is made from boiled mushrooms, so pre-boil the mushrooms for about forty minutes. Sometimes mushrooms are stewed in a frying pan.
3. But vegetables that will further enrich the caviar with aroma and taste, as well as ennoble the color (onions, carrots), need to be fried.
4. Caviar is caviar because it has a uniform consistency, so both mushrooms and vegetables must 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 must sterilize them, and do not forget to repeat the procedure for the caps.
6. Well, and the most important rule, which applies to absolutely any blanks: 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 option for an appetizer is considered a simple mushroom caviar for the winter, a recipe through a meat grinder. You can stock up on any mushrooms for this. Their volume is also, however, for the convenience of calculating the ingredients, we start from a kilogram. For 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 mushrooms in salted water with bay leaf for half an hour. Fry grated carrots and finely chopped onions in oil. Then we pass the prepared vegetables and mushrooms through a meat grinder. It would be nice - through a finely perforated grate, then the consistency of caviar will be more uniform and tender.
2. The whole mass after the meat grinder is placed in a thick-walled bowl, salt to taste and add a little pepper. Simmer, stirring constantly, over low heat for 40 minutes.
3. Ready caviar should be put into sterilized glass jars of small volume and sterilized in any convenient way.

Mushroom caviar for the winter - cooking recipes with garlic

Incredibly fragrant, slightly spicy mushroom caviar with garlic is obtained.
Ingredients for the universal recipe with mushroom and garlic snack:

• boiled mushrooms - 2 kg;
• 2-3 large onions;
• half a kilo of carrots;
• A glass of tomato juice;
• garlic - 5-10 teeth;
• 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. In the fried onion we put the carrot grated on a fine-mesh grater, simmer until tender. Then we send boiled and chopped mushrooms to the vegetables. 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. Still warm, lay out the caviar in sterile jars. Sterilize over low heat for half an hour in a pot of boiling water. Then we roll up the lids, put under the "fur coat" upside down until completely cooled.

This is far from the only way to prepare such yummy things as mushroom caviar for the winter; cooking recipes are varied. Very well stored caviar with garlic with the addition of vinegar. It is done like this:

• For the same amount of ingredients, take a tablespoon of 9% vinegar. We don't need tomato juice.
• We fry the vegetables, put chopped mushrooms to them, simmer on low heat for an hour and a half, pepper and salt, do not forget about the garlic - we add it before the end of the stew.
• At the end of the stew, add vinegar. We mix everything well - and the caviar is ready for "packing" in sterile jars. Additional sterilization is not required. We roll up the lids, turn the jars upside down until they cool completely.

Mushroom caviar with tomatoes

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

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

1. Very finely chop the washed and sorted mushrooms with a knife. Fry the mushrooms in a dry, oil-free frying pan until the liquid ceases to stand out from them.
2. Finely chop the onion. We throw the onion to the mushrooms, mix, after a minute add vegetable oil. Fry until cooked, add sliced ​​\u200b\u200btomatoes in the form of cubes.
3. After 5-10 minutes, remove the pan from the stove, cool its contents a little, grind with a blender. Return to the pan and simmer over low heat for half an hour.
4. We lay out the caviar in jars, sterilize and roll up the lid.

It is also good to prepare caviar with tomatoes like this:

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

1. Boil the mushrooms in salted water for twenty minutes, drain through a colander.
2. Separately, cook carrots until cooked.
3. Peel the skin off the tomatoes.
4. Skip mushrooms, vegetables, dill in a meat grinder, pour in oil, salt, add sugar. Put this mass on a quiet fire, cook for an hour and a half, stir occasionally. Arrange in clean jars, roll up.

Mushroom caviar in a slow cooker

The multicooker will come to the rescue in the preparation of mushroom caviar. This electric saucepan will save your time and simplify the process of preparing mushroom snacks. So how to cook caviar from mushrooms in a slow cooker?

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

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

1. First of all, we load grated carrots and finely chopped onions into the slow cooker. Pour a little oil into them and put them in the “baking” mode for half an hour.
2. In the meantime, we pass mushrooms through a meat grinder. But we don’t remove the meat grinder - when the vegetables are cooked, we also chop them with it.
3. We combine chopped vegetables and mushrooms in a multi-cooker, salt and pepper, pour in the rest of the oil and keep the ingredients in the “stewing” mode for half an hour. Then add chopped garlic, vinegar, mix - and behold, the caviar is ready to move into jars.
4. It is not necessary to sterilize, you can store jars in the refrigerator - caviar does not deteriorate for 3-4 months.

Mushroom caviar from mushrooms

Honey mushrooms are usually recruited a lot, so a couple of kilos can be allocated for caviar. For 2 kilograms of mushrooms we need:

• onion - 500 g;
• garlic - teeth 6-7;
• 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. Cook until cooked through, until the liquid has evaporated.
2. Next, add salt, garlic (pass it through a garlic press). Fry a little more.
3. We send mouth-watering mushrooms to a blender. We grind.
4. We shift the caviar into jars (sterile) and sprinkle with citric acid. Roll up, cool upside down. Caviar from mushrooms is ready!

Mushroom caviar without sterilization

Sterilization is not a prerequisite 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 with you! For mushrooms you need:

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

1. Boil the mushrooms. Fry onions and carrots. Pass mushrooms and vegetables through a meat grinder. Then stew the mass in oil, adding salt, pepper, lavrushka. It will take at least 1.5 hours to extinguish.
2. At the end of cooking, add vinegar, mix and begin to lay out the mushroom caviar in sterile jars. We roll up the lid and calmly store for six months in the cellar.

Mushroom caviar with carrots and onions

There is no easier recipe for caviar from mushrooms than with carrots and onions. How to cook mushroom caviar according to this simple recipe?

1. We take any mushrooms, boil. By the way, even frozen will do. Then we take vegetables from the calculation - for every pound of mushrooms, one carrot and onion. You will need vegetable oil, ground pepper and salt. You can add greens, but be careful with it so as not to interrupt the mushroom aroma.
2. Saute vegetables in oil. When they are ready, grind together with boiled mushrooms with a blender.
3. We shift the future caviar into a saucepan, salt and pepper, and simmer over low heat for an hour and a half.
4. Having spread the caviar in jars, we complete the preparation by sterilization in boiling water and rolling the lid.

Caviar from white mushrooms

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

Ingredients:

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

1. Boil the mushrooms. It takes 15 minutes if you grind them.
2. We cut the eggplant, without removing the peel, into a medium cube.
3. Chop onion and brown in oil. We put eggplant slices on it. We squeeze the garlic through the 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, pepper, simmer in a pan for 10 minutes.

Even when I'm lucky to pick up chanterelles in the forest, I cook just such caviar according to the recipe.

You will need:

• 1 kg. white 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. Wash and clean mushrooms.
2. We dissolve citric acid and 10 grams of salt in water, bring to a boil, lower the chopped mushrooms, cook slowly until cooked, mix constantly, remove the foam with a slotted spoon.
3. Mushrooms float during the cooking process, we transfer them to a colander, rinse, let the water drain, grind through a meat grinder.
4. Season with vegetable oil mixed with mustard and vinegar, salt and pepper to taste, mix well.
5. We transfer the mushroom mass to sterilized jars, cover with clean lids, sterilize for an hour, roll up. Storage - basement or other cool place.

Mushroom caviar from oil

Cooking caviar from butter is a pleasure. This appetizer is incredibly tender!

You can remove the oily film from raw mushrooms, or you can not be puzzled, 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. We send the mushroom gruel to the onion, salt and pepper to taste. Simmer over very low heat for an hour and a half.
2. We lay out the finished caviar from butter in jars, sterilize it in boiling water for half an hour, roll it up with a lid and calmly store it in a cool dark place.

Rules for storing mushroom caviar

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

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

Mushroom season is in full swing. Do you want bright and tasty memories of the summer? Then let among your blanks be mushroom caviar for the winter! cooking recipes such snacks are varied, but simple - cook, experiment, surprise your household with your culinary skills. Hurry up to make and roll up the gifts of the forest in jars, but more, so that there is something to eat in the winter!

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

I still have fresh mushrooms that have not passed strict aesthetic control. I don't pickle large mushrooms. From them I will cook mushroom caviar today.

I will add that if you collect mushrooms and accidentally find a family of chanterelles, champignons, russula, then you can safely take them - all edible agaric mushrooms will fit into caviar!

To prepare mushroom caviar from mushrooms, you will need:

Honey mushrooms - 4 liters;

Onion - 2 pcs;

Vegetable oil - 100 ml;

Garlic - 4 cloves;

Freshly ground black pepper.

Products are designed for approximately two half-liter jars.

Recipe for mushroom caviar from mushrooms:

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

2. Boil for 10 minutes and drain completely. In the second water, cook for another 10-15 minutes.

3. Drain the water and cool the mushrooms. You don't need to wash the mushrooms!

4. Skip the mushrooms through a meat grinder once.

Next I I divide the scrolled mushrooms into 2 parts. One part I lay out in portions in bags and freeze. The main thing is to make portions such that it is enough, for exactly one preparation. Mushrooms, like other foods, do not like to be frozen and thawed more than once.

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

From the second part, I continue to cook full-fledged mushroom caviar, which can be opened at any time and put on the table as a snack. Again, toasts with caviar are simply excellent!

5. Fry the onion until golden brown.

6. Add rolled mushrooms to the pan with onions.

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

8. Mix well and hold on fire for just a couple of minutes. Caviar is ready.

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

10. Close with a sterilized lid. Put away in a cold place

Such 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 the second time - I already wrote about this), and caviar is tastier from fresh mushrooms.

Bon appetit!

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