Canning mushrooms requires maximum concentration from the cook, especially in terms of the safety of these preparations. This has always been the main requirement for products closed for the winter, but for mushrooms it needs to be tripled.

To make mushroom caviar from boiled mushrooms it turned out to be both tasty and safe, you need to stick to it following rules:

1. Sterile containers, careful sorting of products and their cleaning - this should be in the first place, and in second place is pasteurization, because it is with its help that all pathogenic flora can be destroyed.
2. If the recipe involves boiling all the ingredients, then you need to understand that the mushroom has a denser structure, which means they need to be cooked longer than other products.
3. Basically, caviar is prepared from mushrooms and vegetables, which are almost half saturated with water. Therefore, it is advisable to take it filtered.
4. The safety of the product and its shelf life will depend on the quality of sealing of the cans.
5. In recipes without sterilization, the amount of natural preservatives needs to be increased, but the taste of the product suffers.
6. Spices not only improve the taste of preserves, but can also serve as antimicrobial agents. This includes turmeric, pepper, bay, etc.
7. Fresh spices are added a few minutes before the end of cooking so that their aroma and taste are better preserved.

If your knowledge in the mushroom business is far from good, then for preservation you need to take only those mushrooms that are grown artificially.

Delicious mushroom caviar (video)

Mushroom caviar from boiled mushrooms: step-by-step cooking recipe

To prepare mushrooms according to this recipe, you need to take them only fresh. The tastiest caviar is made from honey mushrooms. Milk mushrooms are no less tasty, but they are soaked in water before cooking. cold water to remove bitterness. Having mastered this step by step recipe, you can easily prepare other variations of it.

The basis of the dish consists of the following ingredients:

• about a kilogram of mushrooms;
• 150-200 grams of onion;
• juice from a quarter of a lemon;
• 3-4 tablespoons olive oil;
• salt and black pepper to taste.

5 steps perfect recipe:

1. Cleaned mushrooms are boiled in large quantities water for at least 60 minutes. Drain through a colander and allow to cool.
2. Fry the chopped onion in oil until golden brown.
3. Both mushrooms and onions are passed through a meat grinder with a fine sieve a couple of times, generously sprinkled with black pepper and salt.
4. Fry the mixture in a hot cauldron for 10 minutes, adding lemon juice at the end.
5. Place into prepared jars. Sterilize for at least half an hour, provided that the container volume is no more than 0.5 liters.

How to prepare caviar from honey mushrooms for the winter

No less delicious recipe preserve honey mushrooms for the winter with carrots. It is not much more difficult to prepare, but the result is excellent, and such a dish instantly flies off the table. Using it you can prepare 5 cans of caviar, 0.5 liters in volume.

Ingredients:

• about five kilograms of mushrooms;
• a little more than a kilogram onions;
• about half a kilogram of carrots;
• a couple of onions;
• spices: black pepper, nutmeg, bay;
• vegetable oil - a glass;
• a third of a glass of vinegar;
• salt and herbs to taste.

Prepare like this:

1. Even deformed mushrooms can be used for caviar, and the beautiful ones can be left for drying or salting. They are washed and soaked in cold water for a quarter of an hour.
2. Place in cold water and put on fire. From the moment the water boils, cook for 30 minutes, adding a whole peeled onion and one carrot with spices.
3. After the mushrooms sink to the bottom, they are placed in a colander and washed, removing the spices.
4. Grind mushrooms and vegetables through a meat grinder, preferably a couple of times.
5. Boil the mixture with vinegar and oil until bubbles appear, and place in prepared containers.

Sterilize 1 hour from the moment the water boils.

Classics of the genre: mushroom caviar with onions

This recipe is considered a classic for preparing mushroom caviar for the winter. After mastering it, you can introduce any components and conduct various experiments. A prerequisite is a tandem of several types of mushrooms in one caviar.

Products:

• one and a half kilograms of mushroom mixture;
• a few tablespoons of vegetable oil;
• three onions.

Prepare like this:

1. Clean and sort the mushrooms. Boil them in salted water for at least an hour. Drain the water.
2. Grind mushrooms and fresh peeled onions through a meat grinder. This needs to be done at least a couple of times and on the finest mesh.
3. Season with spices, salt, oil. Boil for a couple of minutes.

Place in containers and sterilize for 1 hour if the container volume is 1 liter.

Chanterelles: caviar with tomato

The mushrooms according to this recipe are so delicious that they are closed several times during the mushroom season. After all, they often begin to eat them long before the onset of winter cold. This recipe is 12 cans of caviar, 0.5 liters each.

Ingredients:

• a little more than four kilograms of chanterelles;
• a kilogram of dense, ripe tomatoes;
• half a kilo of onions and carrots;
• hot pepper pod;
• large head of garlic;
• spices: allspice, cloves and coriander to taste;
• 80 grams of salt and sugar;
• a large bunch of greenery;
• half a 100-gram shot of vinegar;
• one and a half liters of milk.

Preparation:

1. Wash the mushrooms, sort and soak for 3 hours in cold water. Drain the water and soak again, but in a mixture of milk and water for an hour.
2. Rinse and boil in salted water until they settle to the bottom of the pan.
3. Peel and chop the remaining vegetables. Fry over hot vegetable oil.
4. Mix all ingredients and pass through a meat grinder.

Bring to a boil and distribute into containers. Sterilize for 45 minutes.

Russula: caviar with beans in tomato

This recipe will also not leave you indifferent. Moreover, it can serve as a complete replacement for any meal. The dish is nutritious, but not heavy.

Products:

• 2-2.5 kilograms of mushrooms;
• half a kilo of onions and beans;
• big jar tomato paste;
• a quarter liter of oil;
• salt to taste, like garlic, and spices with sugar;
• vinegar - 50 ml per liter jar.

How to cook:

1. The beans are sorted and soaked for a day in cold water. Boil until soft, but not crumbly.
2. Cleaned and sorted mushrooms are soaked for a couple of hours in salted water and then boiled for at least 20 minutes.
3. Make a fry of onion and tomato paste, add spices, garlic and sugar. Pass through a blender.
4. In a large saucepan, combine mushrooms, beans and roast. Simmer for a quarter of an hour from the moment it boils.
5. Place in a container and pour in vinegar. Sterilize for 40 minutes. Roll up. Afterwards, it is better to keep it in the house for three days to make sure that the preservation went well.

If the jars swell, they need to be thrown in.

Mushroom caviar (video)

Now cooking mushroom caviar will not cause you any difficulties. But you can always surprise your guests. So why forget ancient traditions and eat fast food? Such dishes will not only add variety to your diet, but will also help you lose weight. And now it’s not only important, but at the peak of popularity. So eat mushrooms and stay slim.

Mushrooms are famous for their rich composition and presence nutrients. Although they belong to plant foods, they are not inferior in calorie content to meat. Therefore, our mushroom caviar will appeal to everyone: vegetarians, those on a low-calorie diet, and gourmets. So feel free to offer the caviar recipe to everyone you know.

Delicious caviar recipe

Mushroom caviar, the recipe for which we will now analyze, is prepared from any fresh mushrooms. But it’s better if it’s honey mushrooms. The mushrooms must be boiled, and if they are bitter mushrooms, for example, milk mushrooms, then soak them in cold water. By adding to the recipe, we get the expressive taste of mushroom caviar.

We must have in stock:

• 2 kg of fresh mushrooms;
• 300 gr. onions;
• juice of half a lemon;
• olive oil – 4 tbsp;
• salt and black pepper.

Recipe:

1. Place peeled and chopped mushrooms in a large saucepan and cook for an hour. Be sure to follow the cooking time to avoid poisoning. Then cool and drain in a colander.
2. Chop the onions and fry in a frying pan in oil.
3. Pass the cooled mushrooms through a meat grinder. We do this 2 times. Mix onions, mushrooms, sprinkle with pepper, add 1 tablespoon of salt - mushrooms love salt.
4. Fry the entire mixture for 5-10 minutes so that the pepper gives the mushrooms an enhanced taste and aroma. Remove from heat, place in sterile jars, adding lemon juice.

Classic caviar recipe

In the basic caviar recipe we need only 3 components: onions, mushrooms and vegetable oil, not counting spices. Our mushroom caviar is made from different varieties of mushrooms - you can take chanterelles, boletus, honey mushrooms, it will be prepared in 2 steps: we cook the mushrooms, then chop them. Such a simple recipe.

We will need:

• 1.2 kg fresh or 700 gr. salted mushrooms;
• sunflower oil - a few tablespoons;
• a couple of onions.

Recipe:

1. Soak the salted mushrooms in water for 2-3 hours to release the salt. If the mushrooms are fresh, then you need to wash them with salt and boil them in a large amount of water - cooking will take 1 hour.
2. Drain the water from the mushrooms. Peel the onion and cut into 4 parts.
3. Chop onions and mushrooms. Caviar will be better if its grains are small and the mass is homogeneous. For this it is better to use a chop, but a meat grinder is also suitable - we pass it 2 times. Add 1 tsp. pepper and salt, season with oil.

Let's take:

• several carrots and the same amount of onions;
• 1.5 kg of fresh mushrooms - any, preferably honey mushrooms;
• sunflower or olive oil – 180 g;
• table vinegar – 60 g;
• 3-4 bay leaves;
• black peppercorns;
• ground red pepper;
• 2 tbsp salt.

Recipe:

1. Sort the mushrooms, rinse in salted water, and boil in a large container for 20 minutes. Drain in a colander.
2. Place a large attachment in the meat grinder and pass the boiled mushrooms through.
3. Peel the onion and, finely chop, fry in oil with grated carrots until golden brown.
4. Mix the mixture with spices, add salt, add bay leaves and place in a clean baking dish. Add the remaining oil.
5. Preheat the oven to 240°C. Place the mold and simmer for 2 hours. 15 minutes before the end of the carcass, pour vinegar.

Our mushroom caviar is ready. It’s not hard to guess that thanks to the long simmering in the oven, it acquired a special aroma.

When preparing for the winter, place the mixture in clean, sterile jars and roll up. This caviar is stored until spring.

Mushroom caviar from champignons with walnuts

The caviar, the recipe for which we will now offer, is suitable for gourmets and those who are attracted to everything unusual. We will take champignons - these mushrooms are famous for their extraordinary taste, and lightly season them with walnuts. This way we get a recipe in oriental style.

Let's prepare:

• 800 gr. fresh champignons;
• 300-350 gr. carrots;
• 200 gr. Luke;
• 90 gr. walnut without shell;
• sunflower oil;
• garlic – 3-4 cloves;
• black pepper.

Let's start cooking:

1. We clean the mushrooms from debris, wash them and chop them coarsely. Place the mushrooms on a baking sheet, place in the oven, and bake for 20 minutes. The champignons should wilt slightly at a temperature of 180°C.
2. Using a coarse grater, chop the carrots. Chop the onion as finely as possible. Peel the garlic cloves.
3. Place the onion in a frying pan and fry in oil. Add carrots to the onion and fry over low heat for 8 minutes. We're filming.
4. Remove the champignons from the oven, pass them through a meat grinder, adding onions, carrots, garlic, Walnut. Season with oil, sauce and spices, not forgetting to add salt, and mix.

I think each of us would like to have a magical self-assembled tablecloth. After all, sometimes we don’t have the energy and time to prepare food. At such a moment, jars of snacks and preparations are always useful. Vegetables, fruits, berries or mushrooms - you can use them to prepare a bunch of delicious and healthy dishes. Today we will talk about mushrooms, or more precisely about mushroom caviar.

We all know that they contain a lot of protein. Mushrooms are also often called “forest meat”. The only thing is that it is not recommended to be given to small children; it is a difficult product for digestion. Caviar from them is eaten as an independent dish, spread on bread, baked into pies or casseroles.

What mushrooms can you use to make mushroom caviar?

To prepare caviar, you can use porcini mushrooms, chanterelles, honey mushrooms, champignons or boletus mushrooms. And if you mix several types, the taste of such a snack turns out to be very unusual. You can cook from fresh, salted, dried or frozen mushrooms.

Important - the mushroom must be edible.

There are a great many ways to create caviar. Today I will share the most delicious ones.

Mushroom caviar from honey mushrooms with onions and carrots

This version of caviar turns out to be very piquant and beautiful. The dish looks bright and is suitable even for festive table. Usually cooked caviar is packaged in jars and left for the winter. Or you can eat this tasty and satisfying dish right away.

You can take any mushrooms - honey mushrooms, chanterelles, porcini and other edible mushrooms.

Grocery list:

• onion - 250 g,
• carrots – 250 g,
• peppercorns – 3-4 pieces,
• a couple of bay leaves,

Procedure for preparing caviar:

1. At the first stage, we remove dirt and debris from them. Rinse thoroughly under running water.

   

2. In a saucepan with cold water We send our mushrooms. Add peppercorns and a couple of bay leaves. Cook for 20-25 minutes in salted water. When the mushrooms sink to the bottom, they are cooked.

   

3. Pour the water out of the pan, place the mushrooms in a sieve and rinse with cold water.
4. Let's start with the vegetables. Chop the onion into cubes. Pass the carrots through a coarse grater. Grind the garlic with a press or grater.
5. Pour oil into a preheated deep frying pan or frying pan and add vegetables to it. Reduce the heat to minimum. Cook until almost done (we will fry them later).

   

6. Grind mushrooms and vegetables using an electric meat grinder or blender.

   It is better to use the largest grate for the meat grinder.

   
   

7. Let's add spices. Vinegar gives the dish some sourness. If you don't like it, you don't have to add this product.
8. Fry the caviar for about 30 minutes under the lid.
9. The last thing we add to the dish is the garlic just before it’s ready. When all the liquid from the caviar is gone, you can turn it off.
   
10. While the caviar is hot, pack it into sterilized jars. Cover with prepared lids. We sterilize half-liter jars with caviar for about 30 minutes, and liter jars for about an hour. You can do this in a saucepan with water.

    
    

    or in the oven.

    

Then we twist the jars well and turn them upside down.

Mushroom caviar from boiled mushrooms for the winter

Another recipe for boiled mushrooms - but with different spices and without carrots. For this recipe we use only fresh mushrooms. The most delicious caviar will come from honey mushrooms and milk mushrooms. The latter must first be soaked in cold water so that they do not become bitter.

Grocery list:

• About a kilogram of mushrooms;
• 200 grams of onions;
• juice of a quarter of a lemon;
• 3-4 tablespoons of vegetable or olive oil;
• salt and black pepper to taste.

The process of creating caviar:

1. We remove bad mushrooms (rotten and rotten). We sort them out from debris and twigs. Rinse thoroughly under tap water.
2. Cook pure mushrooms for 60 minutes. Using a colander or sieve, remove excess liquid.
3. Fry the diced onion.
4. Grind the mushrooms and onions twice through a meat grinder with a fine nozzle.
5. Salt and pepper to taste.
6. In a deep bowl (cauldron or roasting pan), fry the resulting mass for about 10 minutes. At the end of cooking, sprinkle with lemon juice.
7. Pack into clean jars. We sterilize half-liter jars with caviar for about 30 minutes, and liter jars for about an hour.

Frozen mushroom caviar

Or you can simply freeze boiled mushrooms in the summer or fall and prepare delicious caviar from them in the winter.

Grocery list:

• assorted mushrooms to your taste – 1 kg,
• onion - 250 g,
• carrots – 250 g,
• garlic about 4-6 cloves,
• vinegar essence – 1/3 tsp,
• refined vegetable oil – 50-70 ml,
• coarse rock salt – 1 tbsp. l.,
• peppercorns – 3-4 pieces,
• a couple of bay leaves,
• black or white pepper - to your taste.

Procedure for preparing caviar:

1. When we cook from frozen mushrooms, we first need to remove them from the refrigerator. After defrosting, place in a colander and rinse.
2. Let's start with the vegetables. Chop the onion into cubes. Three carrots on a coarse grater. Grind the garlic with a press or grater.
3. Pour oil into a preheated deep frying pan or frying pan and add vegetables to it. Reduce the heat to minimum. When the vegetables become soft, remove from the stove.
4. Grind mushrooms and vegetables using an electric meat grinder.
5. We send the entire mass to a roasting pan or frying pan.
6. Let's add spices. Vinegar gives the dish some sourness.
   

   If you don't like it, you don't have to add this product.

7. The last thing we add to the dish is the garlic. When all the liquid from the caviar is gone, you can turn it off.
8. While the caviar is hot, pack it into sterilized jars. Or we eat right away!

Mushroom caviar in a slow cooker

Most housewives have a multicooker in their kitchen. Mushroom caviar can be prepared in it according to any of the recipes in this article. Or use this recipe as a basis. All the details in the video recipe:

Dried mushroom caviar - the most delicious recipe

For this recipe, I recommend using porcini mushrooms. It is advisable to use only the caps, and the legs can be used for soup.

Grocery list:

• dried mushrooms – 200 g;
• a couple of large onions;
• large carrots - 1;
• a few cloves of garlic to taste;
• salt - to taste;
• white or black pepper – 0.5 tsp;
• vinegar - 1 tbsp. l.;
• granulated sugar – 1 tsp;
• refined vegetable oil for frying;
• soft butter – 80-100 g.

The process of creating caviar:

1. Soak the dried mushrooms in clean cold water for a couple of hours. At the same time, we change the water several times. This way we will get rid of the mushroom mucus.
2. At this time we will work on other components. Peel and chop the onion and garlic to your heart's content. Because all the ingredients will go into the meat grinder anyway.
3. Peel the carrots and grate them.
4. Change the water in the mushrooms and place the pan on the gas stove for 30-40 minutes. During cooking, remove any foam that forms. Place the boiled mushrooms in a colander.
5. Place the vegetables in a hot frying pan with vegetable oil.
6. When the vegetables become soft and golden, add mushrooms to them.
7. After the liquid has boiled away from the pan, fry the mushrooms until golden brown.
8. Using a blender or meat grinder, grind the mixture from the pan.
9. Now we need to season our caviar. Salt, sugar, vinegar, garlic and pepper. Stir and taste, maybe you need to add something.
10. Mix the cooled mass with soft butter. The dish is ready.

Methods for storing mushroom caviar:

There are two ways to store our finished caviar:

• Storage in the freezer.
• Rolling into jars and storing in the underground or basement.

To freeze caviar, it is better to use special zip bags. They are completely filled with mushroom mass, excess air is removed. Close the bags and store in the freezer. Caviar can be stored for about a year. We eat the opened package immediately, otherwise harmful bacteria may appear in it. Therefore, do not make large freezer bags.

When stored in jars, caviar is packaged and a small amount of hot vegetable oil is poured. The jars are covered with tin lids. Place a cotton towel in a large saucepan or basin and pour hot water. Jars of caviar are sent into the container. They should be completely covered with water. Liter jars sterilize for 40-50 minutes, half liter for 20-30 minutes. Cover with lids and allow to cool, after wrapping them in a cotton blanket.

In order for caviar to turn out great, you need to know a few rules for preparing it:

That's all the secrets. Cook with pleasure - in winter you will remember summer!

I will be glad to repost your comments.

Everyone remembers the royal treat from Leonid Gaidai’s famous comedy “Ivan Vasilyevich Changes His Profession” - “red caviar, black caviar, overseas eggplant caviar.” But professional chefs know that not only fish and vegetables can be used to prepare this delicious dish, but also mushrooms.

Mushroom dishes are very appetizing and are always welcome on tables. But, it is most convenient to create culinary masterpieces with mushroom caviar, which will already be prepared in advance. This preparation is usually done in the autumn. For preservation, you can use any edible, Forest mushrooms. Also, it is not forbidden to mix different types mushrooms Below is a selection of recipes for mushroom caviar, for all tastes and aromas.

Delicious caviar from boiled mushrooms for the winter - photo recipe step by step

In the recipe proposed in the photo, the most important thing is to prepare all the ingredients and boil the mushrooms in advance. The main work needs to be left to the multicooker. Cooking in it will be done easily without any hassle. You just need to turn on the correct mode, set the timer and wait for a delicious result. This mushroom caviar will be a good treat for guests and household members.

Cooking time: 1 hour 25 minutes

Quantity: 4 servings

Ingredients

• Boiled mushrooms: 3.5-4 kg
• Onions: 300 g
• Carrots: 300 g
• Salt: 1.5 tbsp. l.
• Ground pepper (red or black): 10 g
• Vegetable oil: for sautéing
• Vinegar 9%: 10 g

Cooking instructions

Mushroom caviar from honey mushrooms

Any forest mushrooms are suitable for preparing caviar - boletus and boletus, boletus and boletus. But one of the first places is occupied by honey mushroom caviar - it has a pronounced mushroom taste and is excellent for preparations. In winter, it is a ready-made filling for pies and tartlets, pancakes or hot sandwiches, or you can eat it just like that, with a large spoon.

Ingredients:

• Fresh honey mushrooms – 1 kg.
• Onions – 0.3 kg.
• Fresh carrots – 0.3 kg.
• Bell pepper – 0.3 kg.
• Bay leaf, spices, salt, vegetable oil.
• Vinegar – 1 tsp. 9% (for each 0.5 liter container).

Algorithm of actions:

1. Honey mushrooms of any size are suitable for this preparation; it is best to use large, ugly shapes, since after chopping, size and external beauty no longer become important.
2. Soak mushrooms for 1 hour cold salty water. Now you can absolutely safely wash and sort them. Rinse in several more waters.
3. Stage two is cooking the mushrooms, this needs to be done in a fairly large amount of water with bay leaves, spices and salt (a little bit).
4. While the mushrooms are cooking, you need to cook the vegetables. Peel and rinse onions, carrots and peppers. Grate onions and carrots into different containers. Finely chop the bell pepper.
5. Sauté in vegetable oil one by one, first the onions, then add the carrots to the same pan, then the pepper. Add a little salt and pepper.
6. Drain the mushrooms in a colander and cool slightly. Cool the vegetables too. Pass both mushrooms and vegetables through a meat grinder (grid with small holes).
7. Simmer the caviar over low heat for one and a half hours.
8. While the mushrooms are stewing, you need to prepare the containers and lids - sterilize them.
9. Pack the hot caviar from honey mushrooms into containers, add vinegar to each one on top. Seal it as quickly as possible and hide it under a thick blanket. Additional sterilization is encouraged.

In winter, the whole family will enjoy mushroom evenings!

How to cook caviar from porcini mushrooms

Sometimes a “quiet hunt” for boletus mushrooms has incredible results, and there are so many mushrooms collected that the question of their processing arises. Mushroom caviar is one of the the best ways preparations for the winter, especially when the boletus mushrooms are too large. If there are not too many mushrooms to start the canning process, then you can prepare caviar for dinner.

Ingredients:

• Boletus mushrooms – 1 kg.
• Tomatoes – 4 pcs. (medium size).
• Garlic – 3-4 cloves.
• Vegetable oil for frying – 50 ml.
• Butter – 2 tbsp. l.
• Salt, seasonings.

Algorithm of actions:

1. Sort through the mushrooms, select those that will be used for caviar. Rinse thoroughly and change the water several times.
2. Pour in water, bring to a boil, drain in a colander. This process will help get rid of any remaining sand and debris.
3. Slice mushrooms (you can in large pieces). Fry in a mixture of vegetable and butter, time 20 minutes.
4. Removing the skin from tomatoes is easy by making a cross-shaped cut and pouring boiling water over it.
5. Pass the tomatoes and slightly cooled porcini mushrooms through a meat grinder.
6. Return the mushroom caviar to the pan and simmer for 10 minutes.
7. During the stewing process, add salt, spices, finely chopped garlic.

Serve chilled, if, of course, you can protect it from the household members who are already sitting around the table with spoons and slices of black bread before it cools.

Recipe for mushroom caviar from boletus

If a mushroom picker is lucky and finds a clearing with boletus mushrooms, you can be sure that he will reap a good harvest. These mushrooms grow together in large families and are great for pickling and cooking caviar. For the first course, the boletus should be very small and beautiful; for mushroom caviar, large, broken, substandard ones are suitable.

Ingredients:

• Butter – 1 kg.
• Salt – 1.5 tsp.
• Sugar – 1 tsp.
• Onions – 0.8 kg.
• Laurel, cloves - 2 pcs.
• Black pepper – ½ tsp.
• Garlic – 8 cloves.
• Vegetable oil.

Algorithm of actions:

1. The first stage, not entirely pleasant, is reassembly and cleaning. You need to remove the slippery, sticky skin from each oiler. Then the mushroom caviar will be very light and appetizing.
2. Then rinse the mushrooms and set them to cook, and the first time just bring to a boil, rinse thoroughly again. And then add water, lightly salt and cook until tender.
3. Place in a colander again and leave to cool. Then grind the butter using a meat grinder.
4. Twist the onions into a separate container. Send for sautéing in a frying pan with vegetable oil.
5. After the golden color appears, add the twisted boletus. Simmer for 60 minutes.
6. Add sugar, pepper, bay, cloves, and garlic squeezed through a press.
7. Place caviar in glass containers and seal tightly.

Store in the refrigerator for six months. We are sure that the household will like butter caviar so much that the jars will not last more than a quarter.

Mushroom caviar from chanterelles

Another type of mushroom almost always produces a rich harvest - chanterelles. Red-haired beauties also grow in groups, welcoming lovers of quiet hunting. Chanterelle caviar is good in many ways, not the least of which is aesthetics. In winter, transparent containers with bright orange caviar are a little greeting from sunny summer and golden autumn.

Ingredients:

• Chanterelles – 1 kg.
• Carrots – 0.3 kg.
• Onions – 0.3 kg.
• Vegetable oil – 100-150 ml.
• Salt – 1 tsp.
• Allspice – 0.5 tsp.
• Vinegar – 1 tbsp. l. (9%).

Algorithm of actions:

1. The first stage is traditional, the chanterelles need to be sorted out, and carefully, since these mushrooms really like to cling to pine needles and other forest debris. Use a knife to clean the sand from the legs, trim them if necessary. Rinse the mushrooms and again approach this process with all care.
2. Next, two options for the development of events are proposed: the first is to boil the mushrooms and grind them through a meat grinder, the second is to send them to the meat grinder raw, avoiding the cooking process.
3. Transfer the twisted chanterelles to a saucepan or pan with thick walls. Add vegetable oil. Simmer for 60 minutes.
4. While the chanterelles are stewing, you need to prepare the vegetables. The method is also traditional - clean, rinse.
5. Chop the onion, grate the carrots. Sauté in a separate container.
6. Combine chanterelles and vegetables. Add salt and allspice.
7. Simmer for another 20 minutes. Pour in 1 tbsp. l. vinegar, immediately turn off and pack in sterilized containers.

You can leave the chanterelles for cooling and serving for dinner, your household will be delighted.

Mushroom caviar with onions, carrots and garlic

Mushroom caviar is one of the most favorite dishes, goes well with various vegetables and meat. This delicious filling For thin pancakes and pies from yeast dough. But caviar itself can be bland, even spices can’t save it, so housewives came up with the idea of ​​cooking it with carrots, which improves the color of the dish, with onions and garlic, which give an amazing aroma.

Ingredients:

• Forest mushrooms (boletus, boletus or chanterelle) – 0.5 kg.
• Carrots – 1-2 pcs.
• Onions – 1-2 pcs.
• Garlic – 3-4 cloves.
• Salt, spices.
• Vegetable oil for frying.

Algorithm of actions:

1. You will have to start preparing the dish by sorting and washing the mushrooms. Wash thoroughly, removing forest debris, blades of grass, pine or Christmas tree needles.
2. Porcini mushrooms or chanterelles can be immediately sent to a frying pan where vegetable oil is heated. It is recommended to boil other mushrooms (20 minutes). Fry the mushrooms for a quarter of an hour.
3. In a separate frying pan, saute the chopped onions for 15 minutes.
4. In the third - fry the carrots, which you have previously grated.
5. Place fried mushrooms, sautéed vegetables, fresh garlic, peeled and passed through a press, into a blender.
6. Add salt, add spices, such as paprika and allspice, and simmer everything together for another 5-10 minutes.

The taster will not be able to immediately say what is better – the taste or the aroma.

Mushroom caviar with tomatoes - a very tasty recipe

In addition to onions and garlic, mushroom caviar goes well with carrots and tomatoes; these vegetables give the finished dish a beautiful, appetizing color. Mushroom caviar with tomatoes is good in winter, especially in a cool place.

Ingredients:

• Mushrooms (boletus or boletus, honey mushrooms or chanterelles) – 2 kg.
• Tomatoes – 1 kg.
• Onions – 0.5 kg (or more, up to 1 kg).
• Vegetable oil.
• Vinegar – 2 tbsp. l.

Algorithm of actions:

1. At the start of the preparation, you need to clean the mushrooms from debris and remove the slippery skin from the butter.
2. Boil for 15-20 minutes. Fry in hot vegetable oil.
3. It is convenient to remove the skin from the tomatoes by pouring boiling water over them. If you do not remove, pieces of the skin will be felt in the final dish.
4. Grind the tomatoes into puree. Chop the onion finely.
5. Send to mushroom caviar. Simmer for 1–1.5 hours.
6. Pour in vinegar. Proceed with packaging into sterilized containers.

Leave under a warm blanket or rug for another day.

How to cook caviar from frozen mushrooms

Sometimes the mushroom harvest is so huge that you no longer have the strength to make any preparations after sorting and washing. Then many housewives simply boil the mushrooms and then freeze them. From such a semi-finished product you can not only cook soup, but also prepare delicious mushroom caviar.

Ingredients:

• Mushrooms (any) frozen – 0.3 kg.
• Onions – 1 pc.
• Salt, spices, herbs.
• Vegetable oil.
• Sour cream – 150 gr.

Algorithm of actions:

1. Thaw the mushrooms in a colander, since there will still be a lot of liquid.
2. Peel the onion, saute, using a deep frying pan with heated oil.
3. Chop the mushrooms finely and send to onions. Fry until a delicious aroma appears.
4. Now you can add salt and pepper. All that remains is to pour in the sour cream and simmer for another 5 minutes.

Ready caviar has a bright taste, a pleasant consistency (you can feel the pieces of mushrooms), and is suitable for tartlets and hot sandwiches.

Dried mushroom caviar recipe

If the forest is blessed with a rich harvest, and the dacha has a stove or an electric vegetable dryer, then the process of processing mushrooms turns into a pleasure. Dried mushrooms, firstly, they retain their taste, secondly, they have a more pronounced aroma, and thirdly, they are well stored. And by the way, they make good mushroom caviar.

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

Basic rules for preparing mushroom caviar for the winter

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

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

Mushroom caviar through a meat grinder

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

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

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

Mushroom caviar for the winter - recipes with garlic

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

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

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

This is far from the only way preparing such yummy things as mushroom caviar for the winter, the recipes are varied. Caviar with garlic and vinegar is stored very well. It's done like this:

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

Mushroom caviar with tomatoes

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

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

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

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

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

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

Mushroom caviar in a slow cooker

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

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

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

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

Mushroom caviar from honey mushrooms

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

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

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

Mushroom caviar without sterilization

Sterilization is not required condition so that the caviar can be stored for a long time. It is possible to omit this item.

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

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

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

Mushroom caviar with carrots and onions

No easier than a recipe caviar from mushrooms than with carrots and onions. How to prepare mushroom caviar according to this simplest recipe?

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

Porcini mushroom caviar

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

Ingredients:

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

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

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

You will need:

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

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

Mushroom caviar from boletus

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

You can remove the oily film from raw mushrooms, or you don’t have to worry about it and just change the water several times during cooking.

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

Rules for storing mushroom caviar

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

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

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

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