The first question is: what mushrooms can you use to make mushroom caviar? The answer is simple: from any! Whatever you have on hand, cook it! And be sure to stock up for the winter!

Quiet hunting is in full swing - mushroom pickers use every opportunity to get out into the forest - a day off, vacation, time off. Now is the time to enjoy nature and its gifts - delicious mushrooms - honey mushrooms, aspen boletus, boletus, boletus and bright chanterelles with a delicate spicy aroma in abundance.

Mushrooms are a real gift of nature for humans! You can’t count how many delicious dishes you can prepare with them! Mushroom pies, sauces, julienne, pizza, pasta, risotto and of course winter preparations with mushrooms - now is the time to take care of it. If you have already salted, marinated, fried mushrooms with potatoes and frozen them for future use, then it’s time to make another delicious appetizer - mushroom caviar! No one will refuse this delicious treat! A wonderful Lenten dish for everyone who is fasting!

If you prepare more of it now, then in winter say “thank you.” After all, this is just a lifesaver for the housewife; you can quickly prepare lunch or dinner from it. a quick fix– cook soup, serve with fried potatoes or meat, bake pizza or make mushroom sauce. Or just put it on the table as a snack, even on holidays or on weekdays - lovely!

And just spread mushroom caviar on black bread... M_mmm... delicious!

There are countless recipes for mushroom caviar!

You can cook mushrooms with onions, and add carrots or tomatoes (green or red), zucchini, and eggplant. You can cook on the stove or in a slow cooker - wherever you want and with whatever you want - everything is delicious!

Mushroom caviar with carrots and onions from porcini mushrooms (boiled and frozen)

Many housewives freeze boiled mushrooms for the winter. And this is very good! After all, then you can cook mushroom caviar at any time of the year - even in winter. You just need to defrost this very preparation and arm yourself with our recipe!

Products:

• 1 kg boiled mushrooms
• 2 medium carrots
• 2 small onions
• Salt and ground black pepper to taste
• Vegetable oil for frying
• Peel and wash onions and carrots

Cooking step by step:

I use mushrooms that have already been boiled in advance in this recipe, and when boiled they weigh 1 kg. Moreover, these mushrooms were already frozen. If you are cooking from fresh porcini mushrooms, take the legs, wash them thoroughly and boil in salted water for 40-45 minutes. Mushroom broth can be poured into molds and frozen, then added to sauces and soups, they will acquire a juicy and rich aroma forest mushrooms.

Cool the mushrooms and grind them in a meat grinder or in a blender with a chopper attachment.

It is better to pass it through a meat grinder twice, then the mushroom caviar will be more tender and homogeneous.

Grate the carrots on a coarse grater and finely chop the onion.

Heat in a frying pan vegetable oil and put the onions in it first, and then the carrots.

Lightly salt and fry them until cooked. If there is not enough vegetable oil, add it during frying from time to time.

When the onions and carrots are ready, add chopped mushrooms to them and fry them,

We taste it during frying; if necessary, add salt and pepper. Fry for another 15-20 minutes, stirring from time to time. Caviar should not burn under any circumstances. It is better to fry mushrooms with carrots and onions under the lid.

Mix the mushroom caviar well and put it in a salad bowl. You can eat it in any form - hot, warm or cold - as you like. Aga bread can be used as a delicious spread, cold snack or add to pizza and julienne

Mushroom caviar from boletus with onions and tomatoes, minced

Butter is amazing delicious mushrooms and the caviar they make is simply wonderful, silky!

For the winter, it’s good to prepare caviar from boletus through a meat grinder with tomatoes - it will make an ideal snack, spread on sandwiches!

Products:

• 1 kg butter
• 0.8 kg onions
• 1.5 teaspoons salt (to taste)
• 0.5 teaspoon ground black pepper
• 2-3 tomatoes
• 50 ml vinegar 6%
• 1 piece bay leaf
• 3 cloves garlic optional
• Vegetable oil for frying
• Wash vegetables under running water

Cooking step by step:

1. Wash the butternuts, clean them from debris and sand with a brush, remove the skin from the caps and cut them
2. Boil in salted water for 15 minutes.
3. Drain in a colander.
4. Peel the onion and chop into cubes. Cut the tomatoes into cubes too
5. In a frying pan, fry the onion separately in vegetable oil until golden brown.
6. Add chopped tomatoes to the onion, add salt and simmer until done. Immediately add spices to them - ground black pepper, Bay leaf. Simmer for 10-12 minutes.
7. While the vegetables are stewing, pass the mushrooms through a meat grinder.
8. Skip the steamed vegetables next.
9. Mix the chopped vegetables with tomatoes and boiled butter, you can pass this mass through a meat grinder again so that it has a more delicate consistency.
10. Place the caviar in a frying pan, add salt and pepper if necessary (everyone has a different taste, right?). Simmer covered for another five minutes until the taste is uniform.
11. If you roll butter caviar into jars, add vinegar at this stage.
12. If you plan to eat it in the near future, then you don’t need to add vinegar, but you can add garlic at this stage. You can chop the garlic finely or coarsely or pass it through a garlic press.
13. Stir again so that the mushrooms do not burn, add more vegetable oil if necessary, but do not overdo it.
14. Place the prepared mushroom caviar into prepared pre-sterilized jars.
15. Let's now sterilize them in water to be sure that in winter there will be a safe product for your family.

Sterilize half-liter jars in gently boiling water for 25-30 minutes, 0.7-0.8 jars for about 35 minutes, Liter jars-45-50 minutes.

After that, roll up the lids!

It is better to store such caviar in a cool, dark place. Although it is so tasty that you will definitely eat it quickly!

And if you want to leave this yummy New Year's table, then put it in the cellar before the holidays, then the delicious mushroom caviar will definitely be preserved for the holiday!

Mushroom caviar in a slow cooker

Caviar can be prepared from absolutely any mushroom - boletus, boletus, honey mushroom, chanterelle and even year-round champignons. Of the latter, however, caviar is not so fragrant. But wild mushrooms make the most delicious!

Can be prepared from a mixture of wild mushrooms different types. If suddenly you find different mushrooms in your basket, then feel free to prepare this aromatic appetizer.

So, the products:

• 1 kg of forest mushrooms (boletus or boletus)
• 400 g carrots (2 medium)
• 400 g onions
• 1 table spoon of salt or 3 teaspoons
• Ground black pepper to taste
• Black peppercorns - optional
• 2-4 table. tablespoons vegetable oil for frying

Cooking step by step:

Cut the onion into cubes

Grate the carrots on a coarse grater.

Wash the mushrooms well and remove any forest debris. Cut into pieces.

Be sure to boil the mushrooms in a saucepan with salted water for 20-25 minutes. Place in a colander to drain.

Pour vegetable oil into the multicooker pan.

Turn on the “ROAST” or “BAKING” mode.

Add onions and carrots, stir and fry until golden brown, about 10 minutes. During this time they will become soft.

Add boiled mushrooms.

Needs some salt. If you boiled mushrooms in salted water, then use a little less salt (although everyone has different tastes, carrots and onions are quite sweet)

Add salt to taste, about 1 tablespoon (or 3 level teaspoons).

Black peppercorns 8-10 pieces and ground black pepper – a pinch. Mix everything and fry for another 5-7 minutes.

Now we need to put it out. Turn on the “Extinguishing” mode for 30 minutes.

While the caviar is cooking, sterilize the jars. For those who don’t know how to do this, read our article

After the mushrooms have stewed, grind them with an immersion blender.

If you don’t have an immersion blender, then before putting them in the multicooker bowl for stewing, run them through a meat grinder and only then simmer.

Grind the caviar to a consistency that is pleasant to you.

If you are rolling up mushroom caviar for the winter, add vinegar 5 minutes before it’s ready.

If you are cooking it to “eat now,” then you don’t need to add vinegar, then the caviar will have a truly mushroom taste.

It’s true that the shelf life of such caviar is greatly reduced, even in the refrigerator. Although it is so tasty that it is unlikely to stagnate on your shelf!

From the specified amount of ingredients we got this amount of aromatic caviar from boletus:

If you want to make such caviar for the winter, then after you put it in jars (you must add vinegar), you need to sterilize the jars with mushroom caviar. Mushrooms are a complex food and I would not recommend that you prepare them for the winter without sterilization - this is very dangerous for your health!

Pour water into a saucepan, put a cloth folded several times on the bottom so that the jars do not burst when boiling. The water should reach the hangers of the jars. Fill jars with mushrooms with boiled lids and sterilize with water at a low boil after boiling.

• 0.5 l – 25 minutes
• 0.7 l - 30 minutes
• 1 l - 35-40 minutes

Then carefully remove the jars from the water and tighten the lid with a screw or machine. Turn over and leave until completely cool. Jars closed with screw lids do not need to be turned over.

Bon appetit!

Tip: Don’t throw out the mushroom broth - freeze it and use it for sauces and first courses

Mushroom caviar from honey mushrooms through a meat grinder

Do you remember when you were a child, the only grinder we had was a meat grinder? No blenders, choppers or other bourgeois devices for you! And our mothers and grandmothers made amazingly tasty caviar from honey mushrooms through a meat grinder. Everything was very simple and incredibly delicious!

After all, the point is not how many newfangled devices you have (although it should be noted that they are very convenient and save our time), but the point is a proven recipe for honey mushroom caviar and a great desire to please your loved ones delicious preparation for the winter. And in the fall, of course, try a jar of delicious wild mushroom caviar!

So we prepare caviar from honey mushrooms through a meat grinder! The recipe, proven over the years, is very simple, but the caviar from honey mushrooms turns out aromatic and tasty! This recipe contains a new way to sterilize mushrooms - for those who don’t like fiddling with saucepans!

Products:

• 1 kg honey mushrooms
• 2 pcs. medium carrots
• 2 pcs. onions
• 1.5 table. spoons of salt
• 50-100 ml vegetable oil
• 2 tsp. spoons 9% vinegar
• Ground black pepper to taste and optional

Cooking step by step:

Mushrooms must be thoroughly washed and peeled.

Be sure to boil them in lightly salted water. Pour water into a saucepan,

We put it on the fire, when it boils, put the prepared honey mushrooms in there, skim off the foam, add salt, about 1.5 tablespoons.

Cook honey mushrooms for 35-45 minutes. Place in a colander.

Onions and carrots, peel and wash. Now we need to cut them. We will cut the onion into half rings or cubes, and grate the carrots on a coarse grater; you can cut them into small cubes - as you like.

Heat vegetable oil in a frying pan and add chopped onions and carrots.

Fry the vegetables until almost done.

Fold into one cup boiled mushrooms and vegetable frying

Now we arm ourselves with our favorite meat grinder.

Grind honey mushrooms and onions and carrots together or one after another through a meat grinder. The lattice can be any at your discretion - how you like caviar, what consistency. You can turn it 2 times to make it more uniform. If you like to feel pieces of mushrooms in your mouth, you can take the middle rack and turn it once.

It looks like honey mushroom caviar is ready, but not quite! Now you need to simmer it in a frying pan.

Pour a little vegetable oil onto the bottom, add honey mushrooms with vegetables and simmer under closed lid 25 minutes, stirring all the time so that it does not stick or burn. If necessary, add salt, pepper, and add your favorite spices. Although I think they overpower the taste of the mushrooms.

At the end of frying, add vinegar and mix the caviar well.

Prepare clean, sterilized jars in advance. This is where we place honey mushroom caviar for the winter.

Cover the jars with boiled lids and send them to sterilize in the oven at 110 degrees for 45-50 minutes.

We take the jars of mushroom caviar out of the oven, screw on the lids, turn them over and leave them like this until they cool completely.

Store in a cool, dark place until winter.

If you are going to eat it in the near future, then skip this point and simply put the caviar in a vase or container for storage in the refrigerator.

Caviar from honey mushrooms according to this recipe turns out to be surprisingly aromatic, tasty and tender.

Secrets of cooking any mushrooms

• Mushrooms must be thoroughly washed and cleared of sand and forest debris, which often attaches to them.
• To do this, they need to be soaked in water for a short time. You should not keep them for a long time, because they absorb water well and become loose and watery, especially tubular mushrooms - porcini, boletus, and aspen mushrooms.
• It is better to remove the skins from the caps before cooking.
• Boil Forest mushrooms definitely before frying.
• Always skim mushrooms when cooking.
• If you are cooking a lot of mushrooms, use a larger pan because a lot of foam will form. Make sure that she doesn’t run away, otherwise you’ll have to wash the stove later.
• Place in a colander in batches if there are a lot of mushrooms.
• Place the mushroom caviar tightly into the jars, making sure that there is no air left.
• If a jar of mushroom caviar swells during storage, is not tightly closed and leaks, or mold appears, throw away such preserved food without a doubt in any case! It is very dangerous! Take care of yourself and your loved ones!

Mushroom caviar with vegetables

An excellent recipe for recycling green tomatoes - a very interesting combination of products, and the taste is amazing!

If you have already had enough pickled green tomatoes and caviar from them for the winter according to our recipes:

Then feel free to add the rest to the mushroom caviar - you won’t regret it! It turns out incredibly delicious!

Products:

• 1 kg mushrooms (already boiled)
• 300 g onions
• 300 g carrots
• 300 g bell pepper
• 300 g green tomatoes
• 150 ml vegetable oil
• 1 table. spoon of salt
• 1 table spoon of 9% vinegar
• 1 PC. Bay leaf

Preparation step by step:

Sort the mushrooms, wash them from sand and dirt.

Cut large mushrooms (for example, if they are boletus, aspen or white mushrooms).

Boil them in salted water for 35 minutes, skimming off the foam all the time.

Place in a colander and let the water drain

You can chop vegetables in any way. in an accessible way(chopper, chopper, etc.). For this recipe, in my opinion, a meat grinder is ideal - after all, we all grind raw vegetables here.

Peel the carrots and grind through a meat grinder.

Wash the bell pepper, cut it, remove the seeds and stalks and also grind it through a meat grinder.

Wash the green tomatoes, cut them and grind them in a meat grinder.

Then twist the boiled mushrooms.

Chop the onion quite finely.

Pour vegetable oil into the frying pan. If the volume of vegetables and mushrooms is large, it is more convenient to cook caviar in a cauldron.

Fry the onion in vegetable oil until tender.

Add carrots and fry them together for 10-12 minutes.

Add all other vegetables: bell pepper, tomatoes and then chopped mushrooms.

Mix everything and simmer under the lid closed for one hour, stirring all the time so as not to burn.

Ten minutes before it’s ready, add spices: ground pepper, bay leaf and salt if necessary (taste it: add what you’re missing) and of course, vinegar. If you like spicier dishes, you can add more pepper and vinegar than in the recipe.

Be sure to mix everything well and simmer for about five minutes so that everything boils and the flavor is evenly distributed.

Before putting it into jars, remove the bay leaf from the caviar. If you leave it, the taste will be too spicy... but as you like.

So, put the mushroom caviar with vegetables in jars, compacting tightly so that there is no air left. We send the jars to sterilize in a saucepan with water at medium boil

• 0.5 l – half an hour
• 0.7 l -40-45 minutes
• 1 l - 1 hour

Remove from the pan and twist the workpiece. Turn over and leave until completely cool.

If you want to be on the safe side, hide it under a blanket and let it cool there.

The delicious, aromatic mushroom caviar with vegetables is ready!

Be sure to save some caviar to taste right now - an ideal appetizer and spread on bread!
Bon appetit!

Picking mushrooms is a pleasure! But real mushroom pickers know that the greatest joy comes from preparing delicious mushroom dishes. Only one beautiful view“Forest caps” excite culinary imagination and force housewives to come up with more and more new masterpieces created from mushrooms. An excellent option for preparing amazing and varied mushroom dishes are boletus mushrooms. These tender mushrooms They always grow in a visible place, so it’s impossible not to notice them. So, ready-made boletus dishes turn out so appetizing and beautiful that it’s very difficult not to pay attention to them.

For example, boletus caviar is a universal dish that fascinates at first sight, and the taste of the mushroom delicacy is simply beyond praise. But it’s better to try mushroom food yourself, at least once, and then it will immediately become clear where so many words of praise come from. Ready-made boletus mushroom caviar can be served immediately, or you can also roll it up for the winter so that it’s delicious throughout the cold months. home preparation decorated your table.

1. Type of dish: preparation for the winter
2. Subtype of dish: boletus dish.
3. Number of servings out: 10-12 servings.
4. Weight of the finished dish: 750 g.
5. Cooking time: .
6. National cuisine to which the dish belongs: Russian.
7. Energy or the nutritional value dishes:

Ingredients for preparing mushroom caviar

• boletus - 1 kg;
• tomatoes – 300 gr.;
• onion– 200 gr.;
• sunflower oil– 1-2 tsp;
• pepper and salt - to taste.

How to cook boletus caviar: step-by-step recipe

1. The preparation of caviar from obabki begins with boiling the mushrooms. To prepare the caviar, boletus mushrooms need to be boiled for at least half an hour. As soon as the mushrooms are cooked, they will need to be poured into a colander so that all the water drains from them.
2. Bye " gray mushrooms" will be cooked, you can start chopping vegetables for caviar. You will need to cut the tomatoes (medium slices) and onions (small cubes). Chopped onions must be fried in oil until slightly “gilded”. Appetizing pieces of juicy tomato should also be lightly fried, but only separately from the onion.
3. Next, mix the mushrooms, onions and tomatoes and grind in a meat grinder. Pour the resulting mushroom-vegetable mass into a frying pan and sprinkle the almost finished dish with fragrant spices. After this, the caviar should fry for about 10 minutes. During the frying process, the caviar must be stirred all the time. As soon as the dish is ready, you can begin to put it in jars. It will be better if the product is still hot. Having packaged the mushroom delicacy into containers, the jars can be rolled up for the winter. While the caviar is cooling, the jars can be covered with a warm cloth. As soon as the product has cooled, it must be stored in a cool place. The dish can be considered ready. The whole family will be happy with such amazing supplies for the winter.
4. And if you want the dish to be especially piquant and with a slight spiciness, add medium-chopped carrots and a little crushed garlic to the boletus caviar. The taste will exceed all your expectations.

Enjoy winter's gourmet mushroom dish prepared by your “golden” hands. Bon appetit!

Mushrooms make delicious dishes. Find out how to cook mushroom caviar with carrots below.

Mushroom caviar for the winter with carrots

Ingredients:

• onion – 250 g;
• carrots – 350 g;
• pepper;
• tomato – 250 g;
• fresh mushrooms – 1.3 kg;
• salt;
• odorless vegetable oil – 40 ml.

Preparation

1. First of all, thoroughly wash and clean the mushrooms. Then we place them in a saucepan, add some salt and boil for 30 minutes.
2. Chop the carrots and fry for 10-12 minutes.
3. Chop the onion, add it to the carrots, add the tomato cut into small cubes and peeled, add salt, crush with pepper and cook for about 7 minutes.
4. Fry the mushrooms in the remaining oil for about 10 minutes.
5. Grind the prepared vegetables in a meat grinder or using a blender. Cool the caviar and let it brew before serving.

Mushroom caviar with onions and carrots for the winter

Ingredients:

• carrots – 400 g;
• vinegar 9% – 70 ml;
• onion – 500 g;
• mushrooms boiled until tender – 2 kg;
• oil – 130 ml;
• ground black pepper.

Preparation

1. We clean the carrots and chop them. Finely chop the onion.
2. Pour the oil into a frying pan and heat it well, fry the chopped onion in it, then add the carrots and simmer, stirring.
3. Grind the cooled ones using a meat grinder. Add the resulting mass to the fried vegetables. Add salt, pepper, bay leaf. Simmer the caviar for about 50 minutes. Then add vinegar and mix thoroughly.
4. We put the caviar into jars, roll them up and put them in the cold for storage.

Mushroom caviar with tomatoes, carrots and onions

Ingredients:

• carrots – 300 g;
• meaty tomatoes – 300 g;
• mushrooms – 1.3 kg;
• pepper;
• onion – 240 g;
• salt;
• oil.

Preparation

1. Boil the peeled mushrooms for 20 minutes in salted water, then place in a colander, cool and grind through a meat grinder.
2. Chop the onion, carrot, tomato and lightly fry.
3. Add the mushroom mixture, mix thoroughly, pepper, salt and cook for about 10 minutes.
4. Distribute the finished caviar into jars, place in a pan with water and sterilize for 15 minutes. We roll up the jars with lids and send them for storage.

Mushroom caviar through a meat grinder with carrots - recipe

Ingredients:

• fresh mushrooms – 1 kg;
• onion – 250 g;
• carrots – 260 g;
• table vinegar – 10 ml;
• vegetable oil – 180 ml;
• salt.

Preparation

1. Separately grind onions, carrots and raw mushrooms in a meat grinder.
2. First, sauté the onion in oil, then add the carrots and fry again. Add mushroom mixture, stir well.
3. Place the caviar in a saucepan, add the remaining oil and salt. Simmer for 1 hour over low heat, stirring occasionally. 5 minutes before readiness, add vinegar.
4. Immediately place the prepared mushroom caviar with onions and carrots for the winter in sterilized containers and roll them up.

Recipe for mushroom caviar with carrots and onions

Ingredients:

• fresh honey mushrooms – 1.5 kg;
• – 180 ml;
• ground black pepper;
• onions – 450 g;
• salt is not iodized.

Preparation

1. Wash the honey mushrooms well and fill cold water and let it boil. Be sure to skim off any foam that forms. Cook for about half an hour, then drain the water and let the mushrooms cool well.
2. Grind the mushrooms in a meat grinder.
3. Peel the onion and chop into small cubes. Fry it until lightly browned in half the oil.
4. Fry the chopped carrots in the remaining oil until soft.
5. Mix the prepared products, add salt and pepper, place in a cauldron, cover with a lid and put in the oven for 2 hours.
6. Distribute the prepared caviar into prepared sterilized jars, roll it up, turn it upside down, cover it and let it cool.

Bon appetit and happy cooking everyone!

There are plenty of recipes for mushroom caviar from aromatic barns for the winter. Each of them has its own flavor and can decorate any main dish. This appetizer is quite simple to prepare; the main thing is to follow the recipe exactly. The most popular options for mushroom caviar are discussed in the material.

Cow mushrooms, or, as they are also called, pig mushrooms, are mushrooms classified by experts as conditionally edible. They are named so because such mushrooms are prohibited from being consumed raw. Required condition To eat mushrooms from the category of conditionally edible, they are subjected to heat treatment.

Another specific property of barns is the fact that they quickly deteriorate and lose their edible qualities. Before preparing mushroom caviar, they are pre-cooked.

Processing mushrooms after harvesting

Fresh mushrooms brought into the house must be cleaned of dirt, branches and other “gifts of the forest.” To make it convenient to do this, the pigs are poured into a basin and filled with cold water. Then you should rinse them and change the water to salted water. The mushrooms remain in this solution for 6 hours; then change the water. The procedure is repeated three times.

After the barns have soaked in salt water, we rinse them and start cooking. In this case we use a large number of water. To add some spice, put a small bag in boiling water and put spices in it: allspice, cloves. Cook for 1 hour. Now the pigs are ready to prepare caviar.

Choosing the right mushrooms

There are two types of pigs: thin and thick. Only the thick variety can be used to prepare caviar, since the thin variety is considered poisonous and unsuitable for food.

It is not worth collecting mushrooms growing near roads, since barns tend to absorb toxic substances.

The best places to collect fat pigs:

1. Near the potato fields.
2. On the edges and forest hills.
3. In clearings with access to sunlight.

How to make mushroom caviar from barns

You can prepare caviar using various additional ingredients. Each recipe is delicious in its own way, and it is recommended to try all types. We propose to consider several of the most popular recipes caviar from barns and methods of preparing them for the winter.

Delicious caviar from pigs

After the mushrooms have undergone preliminary preparation, we make the marinade for the pigs. To do this you will need the following components:

1. A glass of sunflower oil.
2. A tablespoon of vinegar (70%).
3. Two cloves and a few peppercorns.

Attention! This recipe designed for 1 basin of cleaned and soaked barns.

We wash the prepared mushrooms with cold water, dry them and grind them in a blender. Along with them we put three onions (we peel them, cut them and fry them until golden brown, then pass them through a blender), for additional intensity of taste.

Mix all the components of the future caviar and simmer over low heat for 15 minutes. Stir occasionally, as mushrooms tend to burn.

After the caviar is ready, it is placed in jars (without allowing it to cool). The jars are pre-sterilized. We close it, and the preparation for the winter is ready.

With carrots and garlic

To make the taste of caviar more rich and interesting, it is prepared with the addition of carrots and garlic.

For one kilogram of pigs you will need:

1. Three tomatoes.
2. One carrot.
3. Two onions.
4. A glass of vegetable oil.
5. Head of garlic.
6. Salt and pepper to taste.

Grind the boiled barns using a blender or meat grinder and place them in a frying pan, after adding oil. It will take 10 minutes to fry the minced meat.

Chop the vegetables (chop the onions and tomatoes, and grate the carrots) and fry them separately from the mushroom mass.

Then mix the resulting ingredients, place them in one frying pan and add garlic and spices (pre-press the garlic). Simmer for ten minutes and place in sterilized jars.

Important! We sterilize the jars in a pan with boiling water for 30-45 minutes.

With tomato juice with sterilization

An interesting recipe for caviar with the addition of tomato juice. For two kilograms of mushrooms you will need 400 grams. In addition, you will need a head of garlic, sunflower oil and spices (salt, pepper).

Boiled mushrooms are chopped and added to the pan along with tomato juice. Simmer over low heat for half an hour, add salt, pepper and garlic.

The finished caviar is placed in jars and sterilized for 30 minutes. Then we close the jars and put them under a blanket (warm). After the caviar has cooled, we take it to a storage place (cellar, basement, pantry).

From frozen mushrooms

To freeze the barns without them losing taste qualities, adhere to the following rules:

1. After the mushrooms have been cleaned, soaked and boiled in water until tender, they are placed in a colander and cooled.
2. Dried, dry mushrooms are frozen.
3. Shelf life in the freezer is no more than six months.

When preparing caviar from frozen mushrooms, cool them at room temperature.

You can use these pigs in any recipe.

In a slow cooker

To prepare delicious caviar in a slow cooker, you will need:

1. Two kilograms of mushrooms.
2. Two medium onions.
3. One carrot (small).
4. Three tomatoes.
5. Bay leaf.
6. Vinegar (9%) – tablespoon.
7. Salt, garlic and pepper to taste.

We pass the pre-prepared pigs through a meat grinder, we also chop the onions and carrots (the carrots can be grated using a grater).

Pour 200 grams of oil into a multicooker and fry the onions and carrots (about 20 minutes). Then add the mushrooms and the remaining oil with spices. Stir and simmer for 2 hours. After this, all that remains is to add vinegar.

We prepare the jars and lids - wash, sterilize (boil the lids). Hot caviar is rolled into jars. Once cooled, it can be stored for a year at room temperature.

How and for how long are canned pigs stored?

Whatever recipe you choose, you need to store the preserves carefully. We offer several options for storing caviar from barns.

Probably every housewife dreams of a wonderful self-assembled tablecloth that will set the table in no time without wasting extra time. After all, admit it, you don’t always have the time and desire for culinary feats. It is precisely in such cases that winter preparations are very helpful. If you have a miracle jar in stock, consider your quick snack ready. In such cases, different canned salads or caviar. Actually, it’s caviar that I want to talk about today. This is crazy delicious caviar of mushrooms for the winter with carrots and onions. The recipe is through a meat grinder, it’s quite quick, you can make a lot of caviar at once, if only there were mushrooms. I prepare it every year, and I always use one, in my opinion, the most successful version of the recipe. This caviar can be served as an appetizer, or can be used as a sandwich mass or as a filling for pies.

Ingredients:

• mushrooms – 1 kg,
• onion – 250 g,
• carrots – 250 g,
• garlic (large) – 5-6 cloves,
• vinegar essence – 1/3 tsp,
• vegetable oil – 50-70 ml,
• salt – 1 tbsp. l.,
• allspice – 3-4 peas,
• bay leaf (small) – 2 pcs.,
• ground pepper - to taste and desire.

How to cook mushroom caviar with carrots and onions for the winter

Mushroom caviar is equally successful from both fresh and frozen mushrooms. This time I used mine home freezing. The mushrooms were already boiled, all I had to do was defrost them, rinse them and drain them in a colander to get rid of excess liquid. That's it, the mushrooms are ready for further work - we grind them in a meat grinder.

What to do with fresh mushrooms? We first sort them out, get rid of excess debris and only then wash them. Pour the washed mushrooms with cold, or lightly salted (but not necessarily) water and boil until tender. Honey mushrooms are cooked for 20-30 minutes, as soon as they settle, they are ready. Drain the water and the mushrooms can be used.

Now vegetables. I would like to note right away that only the addition of onions is mandatory, carrots are optional. I always put it in caviar, because with carrots the caviar comes out juicier and more flavorful. Grind the carrots and onions as you would a regular vegetable frying, say, into a soup. Chop the onion into cubes.

Chop the carrots using a coarse grater.

Pour oil into a deep frying pan or frying pan, heat it, then add vegetables and turn down the heat. Vegetables should be stewed more, not fried. Bring them to a soft state and remove.

As soon as we remove them, we grind them into caviar with a meat grinder, it is thanks to this technology that we will get caviar, and not vegetable puree. Here too I used the second option.

We send the chopped vegetables back to the roasting pan, and add chopped mushrooms to them.

Now it’s time to salt the caviar, add pepper (both ground and allspice), bay leaf and vinegar essence. Here it does not act as a preservative, but is added solely for taste, so if you don’t like the vinegary sourness, don’t worry, you can safely exclude this ingredient from the list. Instead of essence, you can take regular table vinegar, adjust the proportions to your taste.

Lastly, add crushed garlic using a press or fine grater to the caviar and mix. Leave the caviar on the stove until the liquid has completely evaporated, then remove.

We put the hot caviar into sterile jars, screw it on, let it cool and either put it away for storage or take a sample. ;)