How to make caviar from mushrooms for the winter. Mushroom caviar from boiled mushrooms the most delicious recipe

This recipe for mushroom caviar for the winter is a real find for those who do not like to fiddle with sterilization for a long time. It is enough to boil the mushrooms, pass through a meat grinder, add the fried vegetables to them and simmer for a long time, then simply decompose the workpiece into sterile jars.

Any mushroom is suitable for cooking. You can take a kilogram of always available champignons or roll forest mushrooms collected with your own hands, and absolutely all edible mushrooms will do, different varieties and types. Therefore, if you have collected a decent mushroom crop, feel free to cook caviar from them - in winter you can eat it with spoons, add it to pies, pizza, etc. mushroom caviar without sterilization, it is perfectly stored in a cellar or refrigerator, does not explode, is very tasty and is quickly eaten!

Your own recipe for mushroom caviar for the winter through a meat grinder simply must be in the notebook of every housewife! Convenient, fast, affordable and very tasty!

Ingredients

• mushrooms 1 kg
• onion 2 pcs.
• carrot 1 pc.
• vegetable oil 200 ml
• bay leaf 1 pc.
• ground black pepper 1/3 tsp.
• ground red pepper 1/3 tsp.
• non-iodized salt 0.5 tsp.
• 9% vinegar 0.5 tbsp. l.

How to cook mushroom caviar for the winter

1. Rinse the mushrooms thoroughly under running cold water, clean the dirt and slightly trim the legs. If you use forest mushrooms, the upper skin must be removed; for champignons, this procedure is superfluous.
2. 
   Coarsely cut the mushrooms into 2-4 parts.
3. 
   Pour mushrooms into salted boiling water and boil for 10 minutes (2 liters of water will require 0.5 tablespoons of non-iodized salt). After that, we recline them in a colander so that all the liquid is glassed.
4. 
   Let the mushrooms cool slightly, and then pass through a meat grinder.
5. 
   We clean the onion (150 g) from the husk and cut them into small cubes. Peeled carrots (150 g) grind on a coarse grater. We heat 1 cup of refined vegetable oil in a saucepan and sauté the onion along with the carrots on it.
6. 
   Pour the mushrooms, ground in a meat grinder, to the vegetables fried until soft. Add salt, bay leaf, black and red ground pepper.
7. 
   Stir and simmer, stirring occasionally, for 2 hours on minimum heat, covering the pan with a lid. During cooking, we adjust the amount of salt (non-iodized!) to your liking - on average, it takes about 0.5 tsp. At the end, add vinegar and be sure to let it boil, after which we remove the saucepan from the heat.
8. We lay out the caviar in hot sterilized jars and roll up the lids. You can use both turnkey tin lids and twist lids. Most importantly, all utensils are sterile.
9. 
   We turn the jars upside down and leave in this form until completely cooled, covering the top with a blanket. After a day, we send the seaming for storage in the cellar or in another dark and obligatory cool place.

Shelf life - 1 year. Due to long cooking, as well as the use of a large amount of vegetable oil and vinegar, mushroom caviar without sterilization is perfectly stored all year, until the next conservation season.

The first question is what mushrooms can be used to prepare mushroom caviar? The answer is simple: from any! Whatever is at hand - cook those! And be sure to stock up for the winter!

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

Mushrooms are a real gift of nature for humans! How many delicious meals you can cook with them - do not count! Pies with mushrooms, 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 for future use, then it's time to make another delicious snack - mushroom caviar! Nobody can resist this delicious treat! A great lenten dish for everyone who keeps fasting!

If - you now prepare more of it, then in the winter say “thank you” to yourself. After all, this is just a lifesaver for the hostess, you can quickly cook lunch or dinner from it. hastily- cook soup, serve with fried potatoes or meat, bake pizza or make mushroom sauce. Or just put it on the table as an appetizer even on holidays, even on weekdays, it's a charm!

Yes, and just spread mushroom caviar on black bread ... M_m-m ... delicious!

Mushroom caviar recipes - do not count!

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

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

Many hostesses 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 blank 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 already boiled in advance in this recipe, and when boiled, they weigh 1 kg. Moreover, these mushrooms were already frozen. If you cook from fresh porcini mushrooms, take the legs, wash them well and boil them 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 of forest mushrooms.

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

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

Carrots should be grated on a coarse grater, finely chopped onion.

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

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

When the onions and carrots are ready, put chopped mushrooms on them and fry,

we try in the process of frying to taste, if necessary - you need to add salt and pepper. Fry for another 15-20 minutes, stirring occasionally. Caviar should not burn in any case. 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. Can be used as a delicious spread, yes bread, cold appetizer or add to pizza and julienne

Mushroom caviar from butter with onions and tomatoes, passed through a meat grinder

Butter mushrooms are amazingly tasty mushrooms and the caviar from them turns out just wonderful, silky!

For the winter, it’s good to cook caviar from butter through a meat grinder with tomatoes - you get the perfect snack, spread on sandwiches!

Products:

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

Cooking step by step:

1. Wash butternuts, clean from debris and sand with a brush, remove the skin from the caps and cut
2. Boil in salted water for 15 minutes.
3. Throw away in a colander.
4. Peel the onion and cut into cubes. Cut the tomatoes into cubes too.
5. In a frying pan, fry the onion in vegetable oil until golden brown.
6. Add chopped tomatoes to the onion, salt and simmer until tender. 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. Then skip the stewed vegetables as well.
9. Mix chopped vegetables with tomatoes and boiled butter, you can skip this mass again through a meat grinder so that it has a more delicate texture.
10. We spread the caviar in the pan, salt, pepper, if necessary (for all different taste, is not it?). Simmer under the lid for another five minutes, so that the taste is uniform.
11. If you will roll caviar from oil into jars, then add vinegar at this stage.
12. If you plan to eat it in the near future, then vinegar can be omitted, but garlic can be added at this stage. Garlic can be finely or coarsely chopped or passed 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. Arrange the prepared mushroom caviar in pre-prepared sterilized jars.
15. We will now sterilize them in water to be sure that in the winter there will be a safe product for your family.

We sterilize half-liter jars in quietly boiling water for 25-30 minutes, jars 0.7-0.8 for about 35 minutes, Liter cans-45-50 minutes.

Then roll up the lids!

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

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

Mushroom caviar in a slow cooker

Caviar can be prepared from absolutely any mushrooms - boletus, boletus, mushrooms, chanterelles, and even from year-round champignons. Of the latter, however, caviar is not so fragrant. But from wild mushrooms it turns out the most delicious!

It can be prepared from a mixture of forest mushrooms of various types. If suddenly there are different mushrooms in your basket, then feel free to cook this fragrant snack.

So the products are:

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

Cooking step by step:

Onion cut into cubes

Grate carrots on a coarse grater.

Wash mushrooms well, clean from forest debris. Cut into pieces.

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

Pour vegetable oil into the multicooker pan.

Turn on the "FRY" or "BAKE" mode.

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

Add boiled mushrooms.

You need to salt. If you boiled mushrooms in salted water, then take a little less salt (although everyone has different tastes, carrots and onions are quite sweet)

We put salt to taste, about 1 tablespoon (or 3 teaspoons without a slide).

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

Now we need to extinguish. Turn on the "Extinguishing" mode for 30 minutes.

While the caviar is cooking, we sterilize the jars. Who does not know how to do this, read our article

After the mushrooms are stewed, grind them with a submersible blender.

If you do not have an immersion blender, then before putting them in the bowl of the multicooker for stewing, scroll them through a meat grinder and only then simmer.

Grind caviar to a consistency that is pleasant to you.

If you will roll mushroom caviar for the winter, then add vinegar 5 minutes before it is ready.

If you do, cook to "eat now", then you can not put vinegar, then the taste of the caviar will be truly mushroom.

True, 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 indicated amount of ingredients, this amount of fragrant boletus caviar was obtained:

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 shoulders of the jars. Dig jars with mushrooms with boiled lids and sterilize with a slight boil of water 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 screw cap or machine. Turn over and leave to cool completely. Banks closed with screw caps do not need to be turned over.

Bon appetit!

Advice: mushroom broth do not pour - freeze and use for sauces and first courses

Mushroom caviar from mushrooms through a meat grinder

Do you remember in childhood, we only had a meat grinder from grinders? No blenders, choppers and other bourgeois devices for you! And our mothers and grandmothers made surprisingly tasty caviar from mushrooms through a meat grinder. Everything was very simple and very tasty!

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 caviar from mushrooms and a great desire to please your loved ones delicious preparation for the winter. Well, in the fall, of course, try a jar of delicious wild mushroom caviar!

So we cook caviar from mushrooms through a meat grinder! The recipe, tested over the years, is very simple, but at the same time, honey mushroom caviar turns out fragrant and tasty! In this recipe - a new way to sterilize mushrooms - for those who do not like to mess around with saucepans!

Products:

• 1 kg
• 2 pcs. medium carrot
• 2 pcs. onion
• 1.5 table. spoons of salt
• 50-100 ml vegetable oil
• 2 teaspoons spoons of 9% vinegar
• Ground black pepper to taste and optional

Cooking step by step:

Mushrooms should be thoroughly washed and cleaned.

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

We put it on the fire, when it boils, we lower the prepared mushrooms there, remove the foam, add salt, somewhere around 1.5 tablespoons.

Cook mushrooms for 35-45 minutes. We throw it away 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 we will rub the carrots on a coarse grater, you can cut them into medium-sized cubes - as you like.

Heat vegetable oil in a frying pan and put chopped onions and carrots into it,

Saute vegetables until almost done.

Put boiled mushrooms and fried vegetables in one cup

Now we arm ourselves with our favorite meat grinder.

Crank mushrooms and onions with 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 the pieces of mushrooms in your mouth, then you can take the middle grill and turn it once.

It seems like honey agaric caviar is ready, but not quite! Now it must be stewed in a pan.

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

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

Prepare clean sterilized jars in advance. There we lay out caviar from mushrooms for the winter.

We cover the jars with boiled lids and send them to be sterilized in the oven at a temperature of 110 degrees for 45-50 minutes.

We take out the jars of mushroom caviar from the oven, tighten the lids, turn over and leave in this form until completely cooled.

We store in a cool dark place until winter.

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

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

Secrets of cooking any mushrooms

• Mushrooms must be thoroughly washed, cleaned of sand and forest debris, which often rushes to them.
• To do this, they need to be briefly soaked in water. You should not keep it for a long time, because they absorb water well and become loose and watery, especially tubular mushrooms - porcini, boletus, boletus.
• With butter, it is better to remove the skin from the hats before cooking.
• Cooking forest mushrooms before frying is a must.
• Always defrost mushrooms while cooking.
• If you cook a lot of mushrooms, then take a larger pan, because a lot of foam will form. Make sure that she does not run away, otherwise you will have to wash the stove later.
• Throw in a colander in batches if there are a lot of mushrooms.
• Put mushroom caviar tightly in jars, try not to leave air.
• If a jar of mushroom caviar is swollen during storage, loosely closed and leaking, or mold has appeared - throw away such preservation without a doubt in any case! It is very dangerous! Take care of yourself and your loved ones!

Mushroom caviar with vegetables

A great recipe for utilizing green tomatoes - a very interesting combination of products, and the taste is amazing!

If you have already spun 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 will not regret it! It turns out insanely delicious!

Products:

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

Cooking step by step:

Sort mushrooms, wash from sand and dirt.

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

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

Drain in a colander and let the water drain

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

We clean the carrots and scroll through a meat grinder.

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

My green tomatoes, cut and scroll in a meat grinder.

Then we twist the boiled mushrooms.

Chop the onion quite finely.

Pour vegetable oil into the 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, fry them together for 10-12 minutes.

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

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

Ten minutes before the readiness to add spices: ground pepper, parsley and salt if necessary (taste: what you lack, then add) and of course, vinegar. If you like spicy dishes, then 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 taste is evenly distributed.

Before laying out on the banks, we remove the bay leaf from the caviar. If you leave it, the taste will be too spicy ... although you like it.

So, we lay out the mushroom caviar with vegetables in jars, tamping tightly so that there is no air left. We send the jars to be sterilized in a pot of water at a medium boil.

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

Take it out of the pan and twist the workpiece. Turn over, leave to cool completely.

If you want to play it safe, hide it under a blanket, let it cool down there.

All delicious, fragrant mushroom caviar with vegetables is ready!

Be sure to save some caviar to enjoy right away - the perfect appetizer and bread spread!
Bon appetit!

Mushrooms are the main ingredient of such caviar. It can be: champignons, porcini mushrooms, honey agaric, boletus, boletus, boletus, mushrooms and russula. They can be used both in one form and in assorted.

How to cook delicious mushroom caviar for the winter

For 2 kg of mushrooms you will need:

3 large carrots

3 large onions

2 cups sunflower oil,

1 tablespoon 9% vinegar,

10 pieces. peppercorns,

3 bay leaves;

salt to taste.

Cooking:

Mushrooms are washed with running water in a colander, finely chopped and boiled for 15 minutes in salted water. When they are boiled, they lean back in a colander and are washed.

When the water drains well, the mushrooms are chopped with a blender or in a meat grinder.

The carrots are rubbed on a grater, the onion is chopped.

Vegetables are fried sunflower oil until ready, and the mushroom mass is added there.

Everything is mixed, salted, the remaining oil, pepper and bay leaves are added.

Then the mushroom caviar is stewed for about 2 hours. The mass must be stirred from time to time so as not to burn.

At the end, vinegar is added, mixed and it is ready.

You can immediately eat or arrange in sterile jars for preservation and roll up.

A simple recipe for homemade mushroom caviar

A kilogram of mushrooms can make delicious caviar. If there is onion, ground pepper, and salt, such caviar should appear on the table of any good housewife.

Whole mushrooms are boiled for half an hour. They recline in a colander and rinse. Put under pressure for 4 hours. Then the mushrooms are chopped, as in the previous recipe - through a meat grinder or in a blender, flavored with ground black pepper, salt and chopped onion. Such caviar can be eaten immediately or laid out in sterile jars, poured with oil and hermetically sealed for the winter.

Mushroom caviar with mayonnaise for the winter

0.5 kg of mushrooms,

3 cloves of garlic

2 tablespoons of mayonnaise,

salt.

Cooking:

Mushrooms are washed and cut.

Then they are fried in oil. Salt, crushed garlic and mayonnaise are also added there.

The mushroom mixture is stewed for 1.5 hours.

Then she is allowed to cool, and everything is crushed with a blender or meat grinder.

Caviar is laid out in clean, dry sterile jars, covered with sterile lids.

Jars with blanks are sterilized in a large pot of water for at least 0.5 hours. Then, using a seaming key, close the lids, cover the jars with a warm blanket and leave to cool completely. Store caviar in the refrigerator or cellar.

Caviar from champignons, mushrooms, white, boletus for the winter

0.5 kilograms of mushrooms,

4 garlic cloves,

300 grams of onion,

vegetable oil,

ground black pepper,

salt.

Cooking:

Washed and chopped mushrooms boil for 20 minutes. Then grind with a meat grinder or blender.

Chopped onions are fried in vegetable oil and everything is mixed. A mixture of mushrooms and onions is salted, peppered, chopped garlic is added, boiled for 40 minutes over low heat.

This caviar can be twisted for the winter (after sterilizing the jars, as in the recipe above, for at least 0.5 hours) or eaten right away.

Mushroom caviar from dried mushrooms

Caviar is made from dry mushrooms as follows: mushrooms are soaked for 10 hours. The infusion is drained, the mushrooms are washed and placed in the infusion, in which they are then boiled (boiled) for 15 minutes. Then, the cooled mushrooms are crushed three times in a meat grinder.

The mixture should be homogeneous (you can add the broth). The mass is salted and laid out in banks. Stored in the refrigerator.

Mushroom caviar from mushrooms

1.5 kilograms again,

1 carrot

1 onion

1 garlic clove

1 tomato

vegetable oil,

ground black pepper,

salt.

Cooking:

Honey mushrooms are boiled for 40 minutes.

Shredded carrots are fried until half cooked. Add chopped onion, peeled and chopped tomato, garlic. Vegetables are salted.

Mushrooms are fried in vegetable oil for 15 minutes.

Everything is crushed and mixed.

Caviar from mushrooms is laid out in sterile jars, covered with sterile lids. Banks are installed in a pot with warm water and sterilized in boiling water for at least 30 minutes - half-liter, 45 - liter. Then the jars are hermetically sealed, turned upside down, covered with a warm blanket and left to cool completely.

Any mushroom caviar can be used for stuffed potatoes, zrazy, pancakes, sandwiches and more. It can be frozen and used as needed. This tasty and healthy snack is always good on any table, both on a holiday and on an ordinary day.

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

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

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

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

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

The best recipes for caviar from mushrooms for the winter

By themselves, mushrooms are a delicious product. If you fry them, stew them, add spices, you get an original savory snack for a festive winter feast.

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

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

Caviar from mushrooms - a very tasty recipe: video

In this recipe, mushrooms are recommended to be fried in a large amount of vegetable oil (with constant stirring). For the preparation of caviar, fresh ripe tomatoes are taken in a 1: 1 ratio to the mushroom preparation. They are separated from the skin and rubbed, and then boiled down to 1/3 of the original volume.

In the boiled tomatoes spread the fried mushroom mass (1 kg) along with the oil. Salt (20 g), sugar (50 g), vinegar (40 g), bay leaf (4 leaves) are added.

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

The simplest option for preparing caviar was mastered by all housewives. Boiled chopped mushrooms in the amount of 1 kg are seasoned with vegetable oil (5 tablespoons), pepper and salt to taste. Mustard powder (1 tbsp) is diluted with 9% vinegar (2.5-3 tbsp) and also injected into the mushroom mass.

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

Without sterilization

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

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

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

Having packaged hot caviar in heated sterile jars, the lids are immediately rolled up. Storage in a cool place is determined after the containers have completely cooled down.

Caviar from mushrooms with onions and carrots for the winter: video

Garlic gives any dish a pleasant spiciness. And in this recipe, it will be perfect. The number of ingredients needed for the preparation of caviar is indicated per 1.5 kg of boiled mushrooms. The sequence of actions in this case is as follows:

• 2 medium-sized onions chopped and fried in oil;
• twisted in a meat grinder and combined with chopped mushrooms;
• the mass is transferred to a saucepan, pour in ½ cup of vegetable oil and simmer for 20 minutes;
• salt, red and black ground peppers, 2 tsp are added to the caviar to taste. sugar, 1 tbsp. vinegar and minced garlic cloves (4 pcs.).

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

From the legs again

In mushrooms, hats are most valued, but legs are also good in mushrooms. Some housewives stew caviar from a whole mushroom, others separate the product into components and make blanks separately from hats and legs.

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

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

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

• zucchini (300 g) peeled and seeds, cut into small cubes;
• fried in vegetable oil, then spread on a plate;
• boiled legs of mushrooms (1 kg) are fried until golden brown;
• in the process add chopped onions (2 heads), garlic (3 teeth), grated carrots (1 pc.);
• stew for 15 minutes and combine with zucchini;
• the whole mass is passed through a meat grinder and again laid out in a pan;
• salt and pepper to taste, add caraway leaves, pour in 50 ml of vinegar and vegetable oil.

After stewing for 15 minutes, the caviar is packed in jars. If sterilization is implied, then the workpiece is kept for a couple of 40 minutes.

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

• after boiling the mushroom parts, they are fried for 20 minutes in oil, then chopped onion (2 pcs.) And garlic (3 cloves) are added;
• bringing the onion to golden brown, the mass is removed from the stove, cooled and chopped in a blender;
• salt to taste, add the following ingredients: 2 tsp. sugar, 150 ml mayonnaise, 2 tbsp. tomato paste;
• stew, covered with a lid, for half an hour.

For those who like it spicier, it is suggested to try this caviar recipe. Having boiled a kilogram of legs with mushrooms, proceed to the following manipulations:

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

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

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

Mushrooms are famous for their rich composition and availability of nutrients. Although they belong to plant foods, they are not inferior in calories to meat. Therefore, everyone will like our mushroom caviar: vegetarians, those who follow a low-calorie diet, and gourmets. So feel free to offer the caviar recipe to all your friends.

Delicious caviar recipe

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

We must have:

• 2 kg of fresh mushrooms;
• 300 gr. onion;
• 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 observe the cooking time to avoid poisoning. Then cool and drain in a colander.
2. Chop onion and fry in oil in a pan.
3. We 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 whole mixture for 5-10 minutes so that the pepper gives the mushrooms an enhanced taste and aroma. Remove from the stove, put in sterile jars, adding lemon juice.

Classic caviar recipe

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

We will need:

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

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 - it will take 1 hour to cook.
2. Drain water from mushrooms. Peel the onion and cut into 4 pieces.
3. Chop the onion and mushrooms. Caviar will be better if its grains are small and the mass is homogeneous. For this, it is better to use a cut, but a meat grinder is also suitable - skip 2 times. Add 1 tsp. pepper and salt, season with oil.

Let's take:

• a few carrots and the same amount of onions;
• 1.5 kg of fresh mushrooms - any, honey mushrooms are better;
• sunflower or olive oil - 180 gr;
• table vinegar - 60 gr;
• 3-4 leaves of lavrushka;
• black peppercorns;
• red ground pepper;
• 2 tablespoons of salt.

Recipe:

1. Sort the mushrooms, rinse in salt water, boil in a large container for 20 minutes. Throw it in a colander.
2. Install a large nozzle in the meat grinder and skip the boiled mushrooms.
3. Peel the onion and, finely chopped, fry in oil with carrots grated on a coarse grater until golden brown.
4. We mix the mass with spices, salt, add lavrushka and place in a clean baking dish. Add the remaining oil.
5. Preheat oven to 240°C. We put the form and simmer for 2 hours. 15 minutes before the end of the carcass, pour vinegar.

Our mushroom caviar is ready. It is not difficult to guess that due to the long languishing in the oven, it acquired a special aroma.

When preparing for the winter, spread the mass in clean sterile jars and roll up. Such caviar is stored until spring.

Mushroom caviar from champignons with walnut

Caviar, the recipe of which we will now offer, is suitable for gourmets and those who are attracted by everything unusual. We will take champignons - these mushrooms are famous for their extraordinary taste, and we will slightly season them with walnuts. So we get an oriental-style recipe.

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. Mushrooms are cleaned of debris, washed and cut into large pieces. We spread the mushrooms on a baking sheet, put in the oven, detect for 20 minutes. Mushrooms should dry out a little at 180°C.
2. Using a large grater, chop the carrots. Cut the onion as small as possible. We clean the garlic cloves.
3. Put the onion in the pan and fry in oil. Add carrots to the onion and fry over low heat for 8 minutes. We're filming.
4. We take out the mushrooms from the oven, pass them through a meat grinder, adding onions with carrots, garlic, walnuts. Seasoned with oil, sauce and spices, do not forget to salt, mix.