Honey mushroom caviar with garlic recipes. Caviar from honey mushrooms: recipes for preparing the most delicious mushroom caviar for the winter

I still have fresh honey mushrooms that did not pass strict aesthetic control. I don't pickle large mushrooms. This is what I will use today to make mushroom caviar.

I will add that if you are collecting honey mushrooms and accidentally find a family of chanterelles, champignons, russula, then you can safely take them - all edible agaric mushrooms will do for caviar!

To prepare mushroom caviar from honey mushrooms you will need:

Honey mushrooms - 4 liters;

Onions - 2 pcs;

Vegetable oil - 100 ml;

Garlic - 4 cloves;

Freshly ground black pepper.

The products are designed for approximately two half-liter jars.

Recipe for making mushroom caviar from honey mushrooms:

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

2. Boil for 10 minutes and drain completely. Cook in the second water for another 10-15 minutes.

3. Drain the water and cool the mushrooms. There is no need to rinse the mushrooms!

4. Pass the mushrooms through a meat grinder once.

Next I I divide the scrolled mushrooms into 2 parts. I put one part in portions into bags and freeze. The main thing is to make portions so that there is enough for exactly one preparation. Mushrooms, like other food products, do not like to be frozen and defrosted more than once.

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

From the second part I continue to prepare full-fledged mushroom caviar, which can be opened at any time and put on the table as an appetizer. Again, the toast with caviar turns out simply excellent!

5. Fry the onion until golden brown.

6. Add scrolled mushrooms to the pan with the onions.

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

8. Mix well and keep on fire for just a couple of minutes. The caviar is ready.

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

10. Close with a sterilized lid. Place in a cool place

This kind of caviar can be taken out of the refrigerator at any time and eaten immediately. You can, of course, use it to add to the filling, but in this case you need to take into account its light garlic flavor, which not everyone likes.

It is worth noting that mushroom caviar can be made at any time of the year. from purchased frozen mushrooms. However, you need to eat it right away (it’s better not to freeze it a second time - I’ve already written about this), and fresh mushrooms make caviar tastier.

Bon appetit!

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

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 prepare a bunch of tasty and healthy dishes from them. 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 a 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. Place our mushrooms in a saucepan with cold water. 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 are sterilized for 40-50 minutes, half liter jars 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 wild mushrooms. Also, it is not forbidden to mix different types of 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 in cold salted water for 1 hour. 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 best ways to prepare for the winter, especially when the 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. Cut the mushrooms (can be in large pieces). Fry in a mixture of vegetable and butter for 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 is a delicious filling for thin pancakes and pies made 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 by placing them 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 add them to the 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, retain their taste, secondly, they have a more pronounced aroma, and thirdly, they are stored well. And by the way, they make good mushroom caviar.

Honey mushroom caviar is not a very popular dish. At least I don’t often see it on the tables of my friends and acquaintances. This makes it more interesting because you can surprise your guests.

Let's look at the usefulness of such a product. They contain vitamins such as C, PP, E and trace elements phosphorus, sodium, calcium, potassium, etc.

Often, false honey mushrooms pass themselves off as real, so be careful when purchasing or in the forest when you go mushroom hunting. It is also very important that honey mushrooms undergo good heat treatment, otherwise it can cause stomach upset.

To summarize, we can conclude that it is tasty and healthy, so I suggest you quickly start studying a cooking method that is more suitable for you. Let's begin!

I love dishes that can be prepared using a meat grinder. I think you do too, because it’s always easy and the end result is very tasty. This recipe is certainly no exception.

Simple, tasty, and most importantly unusual. So beautiful! Let's see what we have would need:

• honey mushrooms – 1 kg;
• salt – 3 tablespoons;
• onions – 2 pcs.;
• carrots – 2-3 pcs.;
• pepper - to taste;
• vegetable oil – 50 ml;

Preparation:

1. Clean and rinse honey mushrooms. Then we put it in a saucepan and fill it with water 2-3 times more than the amount of mushrooms themselves.

2. Put it on the fire and boil for 30-40 minutes. Don’t forget to remove any foam that has formed and add salt.

3. After cooking, be sure to rinse under cold water.

4. The next step is to cut the onion into half rings and the carrots into pieces.

5. Now fry the vegetables in vegetable oil.

6. Mix the roast with mushrooms and pass through a meat grinder.

7. Fry the resulting mass over medium heat for 30 minutes. Pepper to taste and add 1 tablespoon of salt.

8. Place the caviar in clean jars and compact tightly. Cover with lids, but do not close, and bake in the oven for 40 minutes at 110 degrees.

9. Roll up the jars, turn them over and leave until completely cool.

The most delicious honey mushroom caviar with tomatoes in jars

They say that if you want a dish to be tasty, add tomatoes to it. Well, let's check it out by preparing honey mushroom caviar with tomatoes.

Arm yourself with a pen and notepad. You will have something to write down.

Ingredients:

• honey mushrooms – 2 kg;
• carrots – 1 kg;
• tomatoes – 1 kg;
• onion – 1 kg;

Preparation:

1. Grind the boiled honey mushrooms, tomatoes, onions and carrots in a meat grinder. Then put it on fire.

2. Cook for 1 hour over moderate heat and after that you can put it in sterilized jars.

Here is such a short, but as simple as possible recipe. Personally, I have never seen honey mushroom caviar with tomatoes! Try it, maybe this method of cooking will be to your liking. Bon appetit!

Video recipe for mushroom caviar without sterilization at home

I know how much you love video recipes, so I suggest you watch how to cook mushrooms without sterilization. Many people don't like to bother with boiling the jars at the end of cooking. I'm actually in favor of skipping this because if prepared properly, your jars will be fine.

Okay, I won’t delay, just watch it!

Ingredients:

• boiled honey mushrooms – 2 kg;
• onion – 800 g;
• vegetable oil – 400 g;
• tomato paste – 250 g;
• salt – 1 tablespoon;
• pepper - to taste;

So what do you think? Very easy, and most importantly delicious! Be sure to repeat it at home, you will definitely succeed!

Honey mushroom caviar through a meat grinder with vinegar and garlic

Oh, garlic is an incredible product! It combines harmoniously in almost every dish and imparts a delicious aroma. So mushroom caviar did not go unnoticed.

Let's learn how to cook it deliciously and repeat it at home. I think you'll like it!

Ingredients:

• honey mushrooms – 1 kg;
• garlic – 50 g;
• carrots – 2 pcs.;
• onion – 300 g;
• vegetable oil – 3 tbsp. spoons;
• salt - to taste;
• citric acid – 1 pinch;

Preparation:

1. Pour honey mushrooms into a saucepan and fill with cold water and put on fire. When the water boils, cook for 10 minutes. Be sure to add salt.

2. After they are cooked, drain the water and refill with cold water. This time they should simmer for about 20 minutes.

3. While the mushrooms are cooking, chop the vegetables. Cut the onion into cubes. Grate the carrots and finely chop the garlic (or put it through a garlic press).

4. When our mushrooms are cooked, we twist them using a meat grinder.

5. Sauté onions, carrots and garlic. Then add the twisted mushrooms. Fry over low heat for about 20 minutes. Towards the end add vinegar.

6. Place the caviar in sterile jars. And Done!

This is such a delicious recipe! The garlic added a special flavor, and the vinegar marinated our jars better. Bon appetit and have a warm winter!

A simple recipe for making caviar from honey mushrooms for the winter in a slow cooker

In the 21st century, every second housewife has a multicooker. We can’t do without a recipe in it, because this unit is in your kitchen for a reason, right? You need to use everything, so read the simplest recipe and cook at home.

Ingredients:

• honey mushrooms – 500 g;
• onions – 2 pcs.;
• carrots – 1 pc.;
• salt – 1 teaspoon;
• pepper - to taste;
• vegetable oil – 50 ml;

Preparation:

1. If your honey mushrooms are frozen, then rinse them in hot water, then pour boiling water over them and leave for 10 minutes.

2. Cut the onion into half rings and the carrots into strips. Place in the slow cooker and fry for 10 minutes. Pour vegetable oil into a container.

3. Then close the lid and set it to fry for 30 minutes.

In this recipe, we did not grind the ingredients in a meat grinder. If you feel more comfortable, do this before you heat-treat them a second time.

4. Place our dish in sterile jars and seal it until winter.

That's all the recipes for today. I hope you found something for yourself and prepare these delicious mushrooms in a way that suits you. See you again with new recipes!

Hello hostesses!

The long-awaited summer will soon pass and golden autumn will come - mushroom time. Let's go to the fairytale forest in search of mushrooms, which are very small and pretty, they just beg to be put in a jar. Collecting them is simply a pleasure, I found a stump, cut it once - and there you have it - a bucket.

And processing takes a very short amount of time. Honey mushrooms are good in any form, fried, boiled, or even dried. Recently, another unusual dish has become very popular - caviar, namely mushroom caviar made from honey mushrooms with various vegetables.

These preparations are made in jars and stored in a cool place or cellar. Confess who prepares such snacks for the winter and then surprises everyone. After all, such a miracle can be added to the fillings of pies. It turns out very tasty. And when you take it out, you will be enchanted by the aroma and remember those wonderful minutes of walking through the forest.

I eat this deliciousness with fresh bread or a loaf, just spread it on and sit and enjoy the pleasant taste.

But, before moving on to the cooking process itself, you need to know about some nuances. For example, honey mushrooms can be easily and quickly washed under running water. The main thing is to sort them well from under the garbage, remove unnecessary leaves, sticks, etc. You can take mushrooms of any size, from small to large.

After all, all cooking recipes assume that honey mushrooms will be twisted through a meat grinder or crushed in a blender. Therefore, you can even take hats and stems.

Well, now let’s go to the kitchen and right now put ourselves in a great mood and sing along to prepare a great snack.

The first option will be designed for those who do not really like all kinds of herbs and seasonings. This is done in order to better experience the forest aroma that nature itself gave us. In any case, you can easily add anything you want to the finished caviar if you want. Or move on to the second recipe and cook according to it.

Homemade mushroom appetizer - it’s so tasty, natural, without any impurities or junk, not exactly like a store-bought one. There are no flavors, additives or any E-shells in it. And even acetic acid, as everyone often does as usual. There is nothing criminal about this; I often add essence myself. You can add whatever your heart desires.

The only other reservation is that if you make such a preparation, and then after about a month and a half or three months open it and do a tasting, then there is no need to add a preservative, in this case citric acid or vinegar. But if, after all, you are doing it for long-term storage, then bring it in.

Did you know? This option is also good because it is without sterilization. And it is suitable for all types of mushrooms, that is, universal.

We will need:

• Honey mushrooms - 2 kg
• Onions - 600 g
• Garlic - 1 head
• Vegetable oil - 6 tbsp
• Table salt
• Citric acid - 2 pinches

Stages:

1. Rinse the mushrooms in water, removing all sticks and specks. Then place them in a saucepan and fill with water, lightly salt in moderation. Bring to a boil, remove the foam with a special spoon. And cook for about 40 minutes.

2. Then drain all the water and let them cool, transfer them to a bowl.

4. Then fry the onions in a frying pan with vegetable oil. Chop it into cubes and fry until nicely crusted, then add the prepared mass and stir. Add finely chopped garlic and salt if necessary. And fry until done, about 1 hour, so that all the liquid is gone.

5. And then place the prepared mushroom caviar in clean and dry sterile jars and close under the nylon lid. Do not use metal ones for a special seaming machine. You can take screw ones. But, before this, you need to put citric acid on top of each jar, that is, sprinkle it over the entire surface.

Please note that do not place the mixture all the way to the top. Store strictly in the cellar or refrigerator.

Honey mushrooms through a meat grinder - a simple recipe for mushroom caviar with onions and carrots

Honestly, I can’t imagine such an appetizer without vegetables, because carrots and onions are, in principle, always added to such dishes. What this gives is a great added flavor, as well as a beautiful and charming attractive appearance. Beauty, and that's all.

This is a versatile dish that goes really well with any holiday appetizer, but also makes a great sandwich on its own. Most importantly, such mushroom caviar is easy to prepare and you do not need to have any special skills, and to ensure the mass is uniform in consistency, use an electric meat grinder for this purpose.

Wow! By the way, you can make caviar from fresh mushrooms, from frozen ones (we’ll talk about this a little further down the line), but even from pickled ones.

We will need:

• boiled honey mushrooms - 1 kg
• carrots - 1 pc.
• onions - 2 heads
• garlic - head
• vegetable oil

Stages:

1. First, wash the mushrooms in water, you can only use the caps or stems, and it doesn’t matter at all that they will not be the same size, because they will grind finely later anyway. Next, you should boil them in water for about 40 minutes, after boiling.

2. They will darken slightly when they are almost ready and decrease in size, this is how it should be. Although it would be better if they weren't made so small so you could cook more.

3. Then place them in a meat grinder and grind until you get a porridge like this.

4. Then grate the carrots on a coarse grater and cut the onions into pieces.

Place this vegetable dressing in a frying pan and simmer with vegetable oil until the onion is soft and golden over low heat.

5. Next, as you guessed, add twisted honey mushrooms. Fry over low heat and in vegetable oil. Don't forget to add salt and pepper if desired. Avoid burning and overcooking.

6. Place the finished caviar in jars and screw on the lids. Or eat it right away, piping hot))). For long-term storage, place in the refrigerator or cellar.

Use only sterile jars and lids so that this caviar can last for a long time, but not more than one year. Then it is dangerous to use!

What do you usually eat such deliciousness with? You can eat it with a slice of bread, or you can serve it as an original salad in a bowl. In any case, everyone will be happy.

For your attention, I also suggest watching one video from the YouTube channel, for those who are lazy and don’t want to read this step-by-step instructions.

Delicious option for a slow cooker

For some reason, everything marinated turns out so delicious like never before, you didn’t notice this feature. I love such magical preparations. Besides, you can experiment, because even in any recipe you like, you can add your own twists, for example, tomatoes or bell peppers; it will undoubtedly be delicious to add eggplants. After all, they are somewhat reminiscent of mushrooms. Therefore, experiment and improve your menu.

Remember, I shared with you my experiences about this. If there is no harvest, then you can prepare just such original snacks. Don't forget this. Well, one more know-how is that you can cook mushroom caviar in a slow cooker, because it is in it that the bowl with high sides and this dish can stand and simmer for a long time, like in an oven.

We will need:

• boiled mushrooms - 5 kg
• carrots - 1 kg
• onions - 1 kg
• vegetable oil - 4 tbsp
• bay leaf - 5 pcs.
• black pepper - 20 pcs.
• vinegar 9% - 2 tbsp

Stages:

1. Before you start cooking, process the mushrooms in water, wash them well and thoroughly, then shake in a colander. Throw them into the pan and cook, if you use whole ones, then 40 -45 minutes, if you cook only the legs or caps - about 50 minutes, because they are harder.

2. After the required time has passed, return them to the colander and rinse them again with running water. Let the liquid drain completely.

3. Then turn on the appliance and quickly puree everything. Use a grater with medium or small holes.

4. Do the same with peeled carrots and onions.

5. Turn on the multicooker and select the “Frying” mode with the lid open, first simmer the vegetables with vegetable oil for about 10 minutes, at a temperature of 120 degrees.

6. Next, put the honey mushrooms, for some reason I want to call them kittens. I even do not know why). Yes, okay, continue frying, pepper and salt the workpiece. Stir and leave on the “Warming” mode for 1-2 hours.

Check back occasionally and stir to make sure nothing burns. 10 minutes before readiness, add salt and pepper, add bay leaf and pepper. Pour in vinegar.

7. Meanwhile, prepare the jars by sterilizing them in the oven. Or hold over steam, along with the lids.

You may not need to sterilize at all. But do it differently. Place the caviar mass in jars, cover with lids and place the dishes in a saucepan, put a towel on the bottom, pour water up to the hangers and turn on low heat, keep in this boiling state for about 1 hour if the jars are liter.

8. Screw the lids on tightly in any case and let the jars cool to room temperature. Happy discoveries!

Recipe for caviar without sterilization with vinegar

The next option will be unique in its own way, it is quite simple. But, at the same time, it has one feature, I would say a trick - the addition of pickled garlic arrows. Of course, you don’t have to add them, but if you do, it will be great! How, my friend says, amazing. Definitely lick your fingers, friends!

We will need:

• boiled honey mushrooms - 2 kg
• carrots - 3 pcs.
• onion - 2 pcs.
• ground pepper
• ground coriander
• marinated garlic arrows - 2 tbsp

Stages:

1. Grind boiled honey mushrooms together with vegetables, such as onions and carrots, in a meat grinder. And then place the whole mass in a cauldron and simmer in vegetable oil for about 1 hour. Keep the fire moderately low so that the mass does not burn.

2. At the very end, add salt, add coriander and pepper to your liking, add garlic arrows and move everything around. Close the lid and let it sit for another couple of minutes.

3. Then eat for your health or put in jars and close tightly under nylon lids.

Be sure to sterilize the jars along with the lids to prevent the growth of bacteria. And remember that this snack option will need to be eaten before the New Year, because it does not contain a single preservative.

The most delicious recipe for mushroom caviar from honey mushrooms with garlic and tomatoes

What housewives don’t add, this time add exactly such ingredients as tomatoes or tomato paste together with garlic. It tastes amazingly delicious, you will be satisfied. The cooking technology is basically no different from previous recipes.

You know, someone also makes mushroom caviar with mayonnaise, but I haven’t tried it. I think it’s better if you really love this product, add it to a ready-made treat. This type is rightly called sandwich. Guess why?

We will need:

• Boiled forest mushrooms – 2 kg
• Vegetable oil – 0.5 cups
• Salt, ground black pepper
• Garlic - 1 head
• Small tomatoes – 2 pcs.
• Carrot – 1 pc.

Stages:

1. Peel the onions and chop them into small cubes with a sharp culinary knife.

2. Grate fresh carrots on a coarse grater, wash them first and remove the peel.

3. Boiled honey mushrooms pass through a meat grinder along with garlic. Stir to distribute the garlic evenly. The aroma in the kitchen will be magical.

4. First fry the onions and carrots in a frying pan, that is, fry them like you would for borscht. And then add the mushrooms and chopped tomatoes (take only the pulp, by the way, you can cheat and when you spin the mushrooms, skip the tomatoes too).

5. Place the resulting mixture back into the frying pan or cauldron and simmer in vegetable oil for about 40 minutes, keeping the heat low, otherwise it will get fried, which is not acceptable for this summer dish.

6. Now just look how beautiful it looks, because it is the tomatoes and carrots that give this dish its rich and vibrant color.

Place hot caviar in sterile jars and cover with nylon lids, store in a cool place, but not in the cold.

Preparing an appetizer from frozen mushrooms

And finally, I have prepared another culinary masterpiece for you. I know that many housewives, and I am no exception, prepare boiled mushrooms in the freezer. After all, you can then take them out and easily make any dish, for example, cook them or add them to. And of course, make caviar.

Moreover, you can take absolutely any mushrooms, the main thing is to adhere to certain rules and then everything will certainly be 5+. I recommend watching this video, it is very educational and won’t take much time. Everything is shown neatly. Turn on the button and watch.

And also, as the owner of this film assures, she got this recipe from her mother and grandmother, so it is proven and will probably become the best in your piggy bank.

Well, the conversation has come to an end. Summarize. Today we learned how to deliciously cook mushroom caviar from honey mushrooms with various ingredients and mastered new cooking techniques. I hope everything works out for you. And perhaps one of you will write your favorite recipe.

Write, comment, because reviews are always needed. I'm glad to always read them at my leisure.

Have a great day, sunny and warm weather. Bye, subscribers and guests of the blog!