Good afternoon dear blog readers! Today there will be a continuation of the mushroom theme, and we will cook caviar from mushrooms! After all, the “hunting” season is already in full swing, and everyone who loves mushrooms goes to the forest to collect them as much as possible.
Each hostess tries to stock up on forest beauties for the future - she salts, dries, freezes, marinates and, of course, makes caviar! Honestly, I do not know a person who does not like this fragrant gourmet.
I think everyone loves it, especially kids! Therefore, I highly recommend cooking for the winter - this is a delicious snack that can be served as a separate independent dish or used as a filling for dumplings, pies, pies, you can also make sandwiches and tartlets from caviar.
In the last article, we, and, as a rule, beautiful, whole mushrooms are selected for pickling. But the large ones, which have lost their beautiful shape and are broken, just went to prepare caviar. After all, they have not lost their taste and useful properties!
Caviar from mushrooms for the winter with carrots and onions through a meat grinder
There are a great many recipes for making caviar from mushrooms, and each hostess tries to change them to her liking, adding or removing an extra ingredient, in her opinion. But I can say with confidence that any caviar is very tasty with a mushroom aroma and the smell of the forest. And the best treats for the festive table are hard to find. Therefore, be sure to prepare such an appetizer, treat yourself and loved ones to this wonderful yummy! Let's start with the most delicious recipe...
Ingredients:
- Honey mushrooms - 1 kg
- Carrots - 2-3 pcs.
- Salt 2 tbsp. spoons
- Onion - 2 pcs.
- Vegetable oil - 50 ml.
- Ground black pepper to taste
You can add spices to the caviar that you like.
Cooking process:
Honey mushrooms, you need to soak in water for several hours. Then rinse thoroughly and sort out.
Important! Water should be 3-4 times more than mushrooms
We put the pan on the fire and bring to a boil, from time to time removing the resulting foam.
Add salt to the pan and cook for 30-40 minutes over low heat.
Cut the peeled onion into half rings, carrots into medium-sized pieces.
Fry the onions and carrots until half cooked in vegetable oil.
Mix boiled mushrooms and fried onions and carrots. We pass through the meat grinder 1 time.
After frying, spread the mushroom mass in clean jars and tamp tightly. The jar should have caviar up to the shoulders, then cover with lids (do not twist).
Then we put the jars in the oven, set the heating mode to 110C and leave them to be sterilized there for 40 minutes.
Important! If you are preparing mushroom caviar for the winter, be sure to sterilize it! And keep it for no more than 1 year!
Bon appetit!
Mushroom caviar from mushrooms with tomato sauce for the winter
This appetizer will diversify your menu, whether it's a quiet family dinner or a birthday! The recipe is very simple, so novice housewives will definitely appreciate it. So let's start cooking...
Ingredients:
- Honey mushrooms (boiled) - 2 kg
- Onion - 500 gr.
- Garlic - 4-5 cloves
- Bay leaf - 2 pcs.
- Tomato sauce - 500 ml.
- Vegetable oil - 500 ml.
- Salt - 2 tbsp. l. (without slide)
- Ground black pepper to taste
Cooking:
First of all, we boil mushrooms, having previously washed them thoroughly and sorted them out.
Then we pass the onion through a meat grinder.
We put a frying pan on the stove, pour in 250 ml of oil, when the oil heats up, add the ground onion and fry over low heat until tender. When the onion is fried, add another 250 ml of vegetable oil, tomato sauce to the pan and gently mix and simmer for another 5 minutes.
We shift the mushrooms into a deep saucepan, add onion with tomato sauce, bay leaf, black pepper to taste and put on a slow fire to simmer for 2 hours.
After a while, we add the garlic passed through the press, mix, turn off the heat and leave the caviar on the stove for 15 minutes.
Then we lay out the mushroom caviar in clean jars and sterilize.
After sterilization, turn the jars upside down, cover with a warm towel and leave to cool completely!
Good luck with your preparations!
A delicious and simple recipe for caviar from mushrooms without sterilization
According to this recipe, it is unnecessary to sterilize the jars along with the caviar, but in order for the mushroom preparation to stand for as long as possible, the caviar must be well fried in a large amount of oil.
And by adding lemon juice, we will give our caviar an expressive taste and an unusual aroma.
Ingredients:
- Honey mushrooms - 2 kg
- Onion - 5 pcs.
- Squeezed lemon juice - 1/2 part
- Vegetable oil - 200 ml.
- Salt and pepper to taste
Cooking process:
First of all, we prepare the mushrooms, thoroughly wash them in running water, and clean them from forest debris.
Boil mushrooms in a deep saucepan for 40 minutes
Important! Boil mushrooms for a long time to prevent poisoning.
When our forest mushrooms are cooked, we need to throw them in a colander, let them drain and cool.
We skip the mushrooms through a meat grinder 2 times
Peel the onion, cut into small cubes and fry in vegetable oil until golden brown.
We combine mushrooms and onions, add salt and pepper to taste, tasting and lemon juice.
Fry the whole mixture over low heat for 15 minutes.
After hot frying, lay out the caviar in sterile jars, cover with nylon lids and let the mushroom caviar cool.
It is best to close with nylon lids, since in a sealed environment, without access to oxygen, a favorable environment is created for the development of the pathogen - bacteria - botulism, the disease is very dangerous for human life.
Important! Make caviar for the winter in small quantities so that it does not stand for a long time. And best of all, boil the mushrooms and freeze, and make fresh caviar from frozen mushrooms, cover with nylon lids and store in the refrigerator for no more than 3 months.
Bon appetit!
Caviar from mushrooms with tomatoes
A very tasty and simple recipe for mushroom caviar will not leave anyone indifferent.
Ingredients:
- Honey mushrooms - 1 kg
- Onions - 5-6 pcs.
- Tomatoes - 6 pcs.
- Vegetable oil
- Salt and pepper to taste
Cooking process:
Boil the mushrooms in salted water for 20 minutes, then rinse under running water and drain in a colander to drain the liquid. Grind in a blender or food processor and fry for 30 minutes in a pan.
Chop tomatoes and onions and fry in a little oil.
We lay out hot caviar in sterilized jars, cover with a lid and roll up with a key.
Let the caviar cool and brew for several days in the room, after which we sterilize the jars in the oven or saucepan for 40-60 minutes.
Good luck preparing!
A classic recipe for mushroom caviar from mushrooms with garlic. Real jam!
Mushroom caviar is delicious! While you are cooking it, such unusual mushroom aromas hover around the kitchen mmm ... and the caviar turns out - you will lick your fingers in the truest sense of the word!
Ingredients:
- Fresh mushrooms - 1kg
- Onion - 300 gr
- Vegetable oil - 3 tbsp. l.
- Garlic - 3-4 cloves
- Salt to taste
Cooking process:
We prepare the mushrooms for cooking, thoroughly rinse from forest debris, and sort through.
We cut large onions and fry in vegetable oil until golden brown or a little stronger, the taste of the finished mushroom caviar depends on the taste of the fried onions.
Boil the mushrooms until tender, I cook for 40 minutes, when the onion is ready I transfer them to the onion in a saucepan
Fry the mushrooms in vegetable oil until tender, until a delicious crispy crust appears. A few minutes before cooking, add garlic, salt and pepper.
Important! If you like a strong garlic flavor, then increase the amount of garlic to your liking.
We leave the fried mushrooms to cool, then pass them through a blender or meat grinder as you like.
Spread mushroom caviar in clean sterilized jars and roll up.
That's all the delicious mushroom caviar is ready!
Video recipe: Caviar from mushrooms with vegetables for the winter at home
Mushroom caviar is a very tasty, versatile snack that is served at least on the festive table, at least for a family meal. It goes well with any dish. I suggest watching a video recipe for cooking mushroom caviar with vegetables. To prepare this caviar, you can use any mushrooms, but in my opinion, it turns out to be especially tasty and very tender from mushrooms.
When serving caviar on the table, it can be decorated with grated cheese, boiled egg, herbs.
Bon appetit! And delicious flavors in your kitchen!
Caviar from mushrooms
Mushroom caviar is a wonderful snack! It is very tasty, but at the same time easy to prepare. You can take any mushrooms, but the appetizer from mushrooms is especially successful. How to cook caviar from them?
How to cook caviar from mushrooms - general principles
Honey mushrooms are usually boiled and fried before cooking, but it all depends on the recipe. Usually mushrooms are boiled for at least 20 minutes. Willingness is again determined "by eye". As soon as they settle to the bottom, you can turn it off. The broth is drained immediately. Then the mushrooms are fried separately or together with other products.
What else is put in caviar:
Carrot;
eggplant;
Tomatoes.
Other vegetables, liver, different types of mushrooms can be added. Season the appetizer with garlic, pepper, vinegar, herbs. You can use it immediately or roll up for the winter. Also, the temperature of the dish does not really matter. Someone likes chilled caviar, uses it for sandwiches, layered salads. But you can use it hot, serve with cereals, boiled pasta and other side dishes.
How to cook honey mushroom caviar with carrots and onions
The simplest and easiest recipe for caviar from mushrooms, which can be consumed immediately or used for winter harvesting.
Ingredients
500 g boiled mushrooms;
200 ml of oil;
2 onion heads;
2 carrots;
1 st. l. vinegar;
Salt pepper.
Cooking
1. We take a large frying pan, pour 30 ml of oil into it, put it on fire.
2. Add onion cut into half rings, start frying it.
3. After a couple of minutes, add carrots and fry too. As soon as the vegetables are slightly browned, remove from heat, transfer to a bowl.
4. Pour 70 ml of oil into the pan, heat up and fry the boiled mushrooms for about five minutes, make the fire strong.
5. We twist vegetables and mushrooms in a meat grinder. Uses a mesh with medium-sized cells.
6. Pour the remaining oil into a saucepan or saucepan, put on fire.
7. We spread the mushroom mass, season with spices to taste, simmer under the lid for a quarter of an hour.
8. If caviar will be consumed immediately, then we do not put vinegar. If the dish is a preparation for the winter, then add a tablespoon of essence, stir thoroughly.
9. Boil the workpiece with vinegar for several minutes, lay out the mushroom caviar in sterile jars, cork. Store the workpiece only in a cool place. A refrigerator or a good basement where the temperature does not rise above 10°C will do.
How to cook honey mushroom caviar with tomatoes
Recipe for mushroom caviar from fresh mushrooms with a rich tomato flavor. If you do not like garlic, then you can reduce its amount or eliminate it.
Ingredients
1.5 kg honey mushrooms;
3 cloves of garlic;
1 carrot;
3 ripe tomatoes;
1 onion;
180 g butter;
Cooking
1. Boil mushrooms until tender in salted water. Throw the mushrooms in a colander, let the water drain.
2. Fry onions and carrots in a pan.
3. Add mushrooms, fry together at maximum heat.
4. Chop the tomatoes with a blender or just grate, but in this case it is better to remove the skins.
5. Pour the mushrooms with vegetables with grated tomato mass, simmer until the juice has evaporated by about half.
6. Pass the cooked vegetables with mushrooms through a meat grinder.
7. Fill the mass with the remaining oil, spices, add garlic and simmer together for another five minutes. If the caviar turns out to be liquid, then you need to evaporate excess moisture over high heat, remove the lid.
How to cook mushroom caviar with green onions and vinegar
A recipe for spicy and very fragrant caviar from mushrooms. Onions are used both onion and green, vinegar according to the recipe is table.
Ingredients
1 head of onion;
1 bunch of green onions;
100 ml of oil;
400 g boiled mushrooms;
2 tablespoons of vinegar;
Cooking
1. Fry boiled mushrooms until golden brown in oil, put out of the pan, chop after cooling. You can twist in a meat grinder or grind with a blender.
2. Add more oil to the pan, put the chopped onion, fry until tender.
3. Finely chop the green onion, add to the onion vegetable, cook for half a minute.
4. Pour the vinegar on the onion.
5. Add twisted mushrooms. Season to taste with salt and pepper, you can use different spices.
6. Fry the caviar for a couple of minutes over low heat, serve cold or hot.
How to cook caviar from mushrooms with eggplant
A wonderful way to cook caviar from honey mushrooms so that you get a lot of it. Eggplants are very similar in taste to mushrooms, they are excellent friends in the dish.
Ingredients
1 kg of mushrooms;
1 kg of eggplant;
100 g parsley;
4 cloves of garlic;
3 onion heads;
1 st. l. vinegar 9%;
Spices, oil.
Cooking
1. Boil the mushrooms for a quarter of an hour, then finely chop, put in a pan and fry a little.
2. Eggplants need to be cut into pieces of arbitrary size, soaked in salt water, fried in parts in a pan.
3. In the pan after the eggplant, add a little oil, put the chopped onion and also lightly fry.
4. All the fried caviar ingredients must be twisted through a meat grinder and put back into the pan.
5. Add salt, pepper, pour in a little more oil and season with garlic. Fry the chopped mass for a couple of minutes, bring to the desired taste.
6. Pour chopped parsley, take a lot, cook for a couple more minutes. You can use not only parsley, but also dill, basil.
7. Serve caviar with black bread, use it for filling tartlets.
How to cook caviar from mushrooms with liver
A variant of very fragrant caviar or pate, you can call the dish whatever you like. In any case, it will turn out unrealistically tasty, economical.
Ingredients
400 g of liver;
200 g of onion;
200 g carrots;
400 g boiled mushrooms;
100 ml vegetable oil;
0.2 packs of butter.
Cooking
1. Cut the carrots and onions into large pieces, pour half the vegetable oil into a large saucepan, heat and fry the vegetables until golden brown at maximum heat.
2. We wash the liver, cut it into pieces, add to the vegetables, stir quickly, pour in a glass of boiling water, cover and simmer for 15-2 minutes. The pieces should be cooked inside, but not dry out. As soon as the ichor disappears, you can turn off the fire, the offal will reach readiness.
3. In the second part of the vegetable oil, fry the boiled mushrooms.
4. We twist the vegetables with liver and mushrooms through a meat grinder, put them in a saucepan.
5. Add spices to your taste: salt, pour pepper of any kind, you can add garlic, herbs.
6. Mix everything, heat on the stove for about ten minutes.
7. Add the butter cut into pieces. It will make the taste of caviar softer, more tender. Stir until dissolved, remove from heat. Liver caviar can be consumed immediately, served with side dishes or cooled and used for sandwiches.
How to cook caviar from mushrooms for the winter with vinegar
The recipe for a wonderful preparation for the winter. Before preparing caviar from mushrooms, rinse the mushrooms thoroughly, you can boil them in advance.
Ingredients
1 kg of mushrooms;
1 st. l. salt;
250 g of carrots and onions;
0.5 tsp vinegar essence;
5 cloves of garlic;
Allspice;
70 ml of oil.
Cooking
1. Boil the mushrooms in salted water, drain all the liquid.
2. Cut the onion, put it in hot oil, fry for a couple of minutes. Add grated carrots to it, bring the vegetables to softness and fry a little.
3. Now you can lay out the mushrooms, cook everything together for another ten minutes.
4. We twist through a meat grinder, put it again in a pan or in a saucepan, season with spices, add garlic, pour 200 ml of water.
5. Put on the stove, cook caviar for a quarter of an hour.
6. Five minutes before the end, add vinegar. Mix thoroughly.
7. We lay out in sterile jars, twist, cool the caviar under the blanket upside down. We keep it cold.
How to cook caviar from mushrooms with bell pepper
This caviar from mushrooms is distinguished not only by taste, but also by appearance. Use only ripe and red peppers to really make it beautiful.
Ingredients
500 g boiled mushrooms;
100 g of onion;
200 g of pepper;
2 cloves of garlic;
1 tsp vinegar;
120 ml of oil.
Cooking
1. The onion is cut into cubes, fried for a couple of minutes in half the oil.
2. Add mushrooms to the onion, fry until the vegetable is ready.
3. We twist the mass through a meat grinder along with two cloves of garlic.
4. We free the pepper from the cores, cut it first into thin strips, then across. We need small cubes, the size should not exceed a pea.
5. Pour the rest of the oil into the pan, spread the pepper, fry until soft.
6. Add twisted caviar with mushrooms, salt and pepper, simmer together for another ten minutes. We look at readiness.
7. If you need to spin the caviar for the winter, then add vinegar, put the boiling mass in jars.
8. If the caviar is cooked just like that, then turn it off, put any greens, you can add fresh garlic, stir and cool.
Caviar from mushrooms - useful tips and tricks
Caviar from mushrooms should have the aroma of mushrooms. Therefore, you should not clog the dish with a lot of fragrant spices and very fragrant herbs, for example, cilantro or basil.
If there are a lot of vegetables in caviar, then the taste will be lost. In this case, crushed mushroom cube or granulated broth can be added for flavor, just remember that it is very salty.
Mushrooms have a lot of water. Therefore, after cooking, they must be left in a colander, squeezed well before frying, spread only in hot oil.
Usually a lot of vegetable oil is added to caviar. It is used for frying and stewing. But you can always use part of the butter if the workpiece is not intended for long-term storage.
Mushroom caviar can not only be preserved, but also frozen. To do this, the dish is laid out in small containers or plastic glasses, placed in the freezer. The method is convenient in that it allows you to eliminate or reduce the amount of vinegar.
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Mushroom mushrooms are delicious, no matter what recipe they are prepared for. Especially interesting taste has caviar from them. After all, it is used not only as an independent snack, but also used to prepare other dishes for everyday or festive treats.
Caviar from mushrooms for the winter
A lot of variants of caviar from mushrooms have been developed. For example, they cook similar caviar with tomatoes. If desired, sweet peppers or pieces of eggplant are placed in it. This dish will only benefit. For such a workpiece, you need:
- Pre-cooked mushrooms - 1.5 kg.
- Tomatoes - 0.7 kg.
- Eggplant - 0.3 kg.
- Onion - 0.3 kg.
- Horseradish leaves - 2 sheets.
- Sunflower oil for frying foods.
- Salt and garlic.
- Table vinegar - 2 large spoons.
Caviar from mushrooms with carrots
Caviar with mushrooms with the addition of carrots is prepared for winter storage or used immediately for food. For the simplest option you will need:
- Boiled mushrooms in advance - 0.5 kg.
- Vegetable oil - 0.2 l.
- Onions - 2 heads of medium size.
- Carrot - 2 pieces.
- Vinegar - 1 large spoon.
- Spices and salt.
For long-term storage, the mass needs to be darkened a little more. After the product is transferred to sterilized containers and carefully corked. It is necessary to store ready-made caviar in a cool place, for example, in the lower section of the refrigerator.
Caviar from mushrooms with onions
To make caviar according to this recipe, cook:
- Half a kilogram of mushrooms, you can use broken or crumbled leftovers.
- Two heads of onions.
- Sunflower oil for frying
- Salt.
- Mushrooms are washed and boiled, then cooled and chopped using a meat grinder.
- Onions are peeled and cut into small cubes. The prepared onion is fried in a pan with high sides until golden brown, then chopped mushrooms are placed.
- After that, the mass is mixed, after adding your favorite spices and salt.
- Stirring occasionally, the mushroom mass is stewed until the excess liquid has evaporated.
The prepared caviar is transferred to sterilized jars and carefully corked. It is possible to store caviar in this form without sterilization, but only in the refrigerator.
Mushroom caviar from mushrooms for the winter is an appetizing and fragrant snack, loved by many. Did the summer succeed, and was the "quiet hunt" for mushrooms successful? Where to put "prey"? Prepare for the future delicious caviar from mushrooms for the winter. For this, it is not necessary to take selected mushrooms. All substandard, broken, overgrown will go. Hats are allowed to pickle, and caviar is made only from legs. A delicious mushroom appetizer can be made according to several recipes, with carrots, onions, and garlic. It is prepared with or without vinegar. Pass through a meat grinder, achieving the consistency of mashed potatoes, or canned in small pieces. In any case, opening a jar of mushroom caviar, you will say: delicious so that you lick your fingers.
Having prepared caviar from mushrooms for the winter, you will receive a wonderful snack in your bins almost free of charge that can replace boring pickles with marinades. This is both an appetizer and a separate dish that allows you to thoroughly refresh yourself or have a quick bite.
Mushroom caviar from mushrooms for the winter through a meat grinder. Recipe with onions, carrots and garlic
Cooking from pre-boiled mushrooms. Take note of the recipe if you want to make a portion of new caviar in winter, and frozen mushrooms are waiting in the freezer bins. Defrost them and cook them, the taste will be just as good.
Ingredients:
Boiled mushrooms - liter jar
large carrot
Bulb
Sunflower oil - 150 ml.
garlic clove
Salt, ground pepper
How to cook delicious honey mushroom caviar with onions and carrots
Sort the mushrooms, set aside the young ones for pickling. Wash the selected legs and overgrown mushrooms. Put in a saucepan, fill with water. Boil 40 minutes. Count the time after boiling.
Drain in a colander, removing excess liquid. Peel onions, carrots, garlic. Chop the onion into small cubes.
Grate the carrot with shavings. Fry, laying on the pan in turn.
Pass the boiled and cooled mushrooms through a meat grinder. If you want to chop into a pulp, repeat the process. In addition to the usual meat grinder, they use a blender, combine and other devices.
Put the mushroom grind in the pan with the vegetables. Add more oil, salt and black pepper. Mix well. During the frying process, make sure that there is enough oil. Top up if necessary.
Continue to fry the mass for about 30 minutes. At the same time, send the jars for sterilization.
For guaranteed safety, it is recommended to sterilize the jars. Although this process, provided that it is stored in a sufficiently cold room, can be skipped. Process jars in a water bath. For half a liter, the duration of sterilization is 10-15 minutes.
When the caviar is almost ready, crush the garlic clove into a snack. Cook the last 2-3 minutes. Turn off the heat, transfer the mass into jars. Sprinkle a spoonful of hot oil on top. 
Bon appetit!
How to cook caviar from mushrooms twisted through a meat grinder with carrots and onions for the winter - video recipe
Very appetizing and tasty caviar from this video will appeal to your family and guests! Recipe - lick your fingers!
On a note
For reinsurance, on top of each jar, you can pour a large spoonful of boiled sunflower oil. This will keep the caviar from spoiling.
A simple recipe for caviar from mushrooms for the winter with garlic, vinegar or lemon juice without sterilization
I offer the simplest recipe for harvesting caviar from mushrooms. Mushroom caviar from mushrooms for the winter can be prepared without using sterilization. In this case, either a longer heat treatment is used, or some kind of acid is added: acetic or lemon juice.
Ingredients:
Honey mushrooms - 500 gr.
onion head
Garlic cloves - 2-3 pcs.
Water - ½ cup
Lemon juice (or 9% vinegar) - 1 tbsp. l.
Salt, vegetable oil, pepper
Cooking:
Clean and wash the mushrooms. Cut to any size. Put mushrooms in a saucepan, pour in water. It should be three to four times more in volume than raw materials. Make a big fire.
After boiling, moderate the power of the fire, remove the foam. Add salt, cook mushrooms for 30-40 minutes.
At the same time, cut into cubes and fry the onion. Chop the garlic cloves finely.
Add garlic, fried onions to the mushroom mass, salt, pepper, pour in juice or vinegar.
Put it on to boil again. Let it boil strongly, immediately put it in jars, twist it. Store in a pantry, cellar. Bon appetit!
Mushroom caviar from honey mushrooms with tomatoes for the winter - you will lick your fingers
In autumn, you can diversify your usual diet with fragrant mushroom caviar from mushrooms with tomatoes, onions and carrots. Caviar is an excellent side dish for meat dishes, boiled potatoes, and is also great for making sandwiches for a snack. Mushrooms are perfect for making snacks. They have a fairly dense structure. And during heat treatment, it is preserved, which allows you to get a slightly crispy and final product. And the more ingredients, the more satisfying, tasty and appetizing it turns out.
Ingredients:
1.5 kg fresh mushrooms
2 medium tomatoes
1 large onion
1 carrot
150 ml vegetable oil
1 garlic clove
Salt, ground black pepper to taste
How to make an appetizer of mushrooms with tomatoes through a meat grinder
Clean fresh mushrooms from plaque and dirt with the back of a knife blade. Pour the mushrooms into a saucepan with plenty of boiling water and bring to a boil. After boiling, drain the water and pour the mushrooms with new boiling water. Bring to a boil again. Salt a little and cook mushrooms at a low boil for about half an hour.
Peel the carrots and grate on a coarse grater. Heat up half of the vegetable oil in a frying pan. Fry the carrots in it over medium heat until soft, stirring with a spatula.
Peel the onion and cut into medium sized cubes. Add to the pan and fry for a few more minutes over low heat until golden brown.
Peel the tomatoes. Make small cuts on the peel and lower the fruit for a minute in boiling water. Next, transfer them to cold water, let cool. Peel the pulp from the skin and cut the pulp into small cubes. Peel the garlic and chop as finely as possible with a knife. Add the tomatoes and garlic to the skillet and stir. Cook for another 3-4 minutes over low heat.
Throw the boiled mushrooms in a colander and squeeze well from the water. Heat the other half of the oil in a frying pan. Large mushrooms can be cut into halves. Put the boiled mushrooms in a frying pan with heated oil. Fry them over medium heat for about 10-15 minutes, stirring with a spatula.
Pass the fried mushrooms and vegetable mixture through a meat grinder or chop in a blender. Transfer caviar from mushrooms with tomatoes to a large frying pan, pour in a couple of tablespoons of water. Simmer everything together for a couple more minutes, stirring constantly with a spatula.
Arrange the finished mushroom caviar from honey mushrooms in sterile jars. Roll up the lids and turn upside down. Wrap the jars with a blanket and leave to cool completely. Remove the cooled cans to the blanks for the winter in a dark, cool place. Bon appetit!
Advice
Instead of tomatoes, you can use 200 ml of tomato paste.
Cooking caviar from pickled mushrooms
Pickled mushrooms are a separate tasty dish. But if it so happened that too many pickled mushrooms were stocked, then you can diversify the menu by preparing delicious mushroom caviar from them.
Ingredients:
Pickled mushrooms - 300 g
Bulb - 1 pc.
Juice from half a lemon
Salt and pepper - to taste
Cooking:
Honey mushrooms are washed under running water and left for a while to dry.
The onion is peeled, cut into small pieces and fried until transparent.
Mushrooms finely chopped, put in a bowl, add fried onions.
Add spices and pour lemon juice on top.
Stir, decorate on a dish and sprinkle with green onions on top. Bon appetit!
Mushroom appetizer from forest mushrooms for the winter
Mushroom caviar can be prepared from one type of mushroom if you have collected enough of them. But it often happens that in a basket there is a real mushroom hodgepodge: the first summer mushrooms, a couple of oil, a few boletus, Polish, red (boletus). Here from all this team we will prepare wonderful mushroom caviar.
Ingredients:
forest mushrooms
Bulb onions
Carrot
Salt
Ground black pepper
Vegetable oil
How to cook wild mushroom caviar
First of all, the mushrooms must be cleaned, washed and cut into pieces. Then fill the mushrooms with water and put on fire. Be sure to remove the foam. It needs to be removed several times. At first there will be a lot. Then reduce the heat and cook the mushrooms for 20-30 minutes. Run the spoon along the edge of the pan a couple of times. Dark islands of foam are visible.
Throw the boiled mushrooms in a colander and rinse with hot water from the kettle. As expected, the volume of mushrooms decreased by almost three times. It turned out a little more than 1 liter of boiled mushrooms. For caviar, you still need to take 2 onions, 1 carrot, salt, ground black pepper, 3-4 tbsp. tablespoons of vegetable oil.
Saute onions and carrots in oil. Add mushrooms, salt them, pepper, we can sprinkle with mushroom seasoning. Simmer over low heat for 30 minutes covered. Do not forget to periodically stir with a wooden spatula, as mushrooms are very prone to sticking. Let the cooked mushrooms cool down.
Next, scroll the mushrooms in a meat grinder. Mushroom caviar is ready.
To preserve caviar for future use, it is best to freeze it. It does not lose its qualities when frozen. To do this, place the package with caviar in a rectangular container and put it in the freezer. When the caviar freezes, we lower the container for a few seconds in warm water and the caviar briquette comes out well. It is convenient to store such briquettes in the freezer. Mushroom caviar can be used for filling pies and pies. Bon appetit!
Video recipe on how to make delicious mushroom caviar from mushrooms
Bon appetit!
On a note
Before opening the jar, inspect it, the lid should not be swollen. If this is present, then the contents of the jar must be thrown away. The jar was loose and air got inside. It is strictly forbidden to eat such preservation!
Having prepared caviar from mushrooms for the winter, you will receive a wonderful snack in your bins almost free of charge that can replace boring pickles with marinades. Mushroom preservation goes well with potato dishes, good with meat, fish, cereals. Able to replace meat during fasting days, being a source of complete protein. This is both an appetizer and a separate dish that allows you to thoroughly refresh yourself or have a quick bite.
Cook with pleasure! See you again on my blog.
P.S. Dear readers, today I am starting to take my first steps on YouTube. I created and set up my channel of musical greetings for the holidays. Please support me on YouTube, watch my first video - subscribe to the channel, like it. Now I will have more work to do, I will congratulate everyone on the holidays, and we have a lot of them!
Honey mushrooms are included in the list of one of the most favorite mushrooms of nutritionists and people who monitor their health and figure. And not in vain, since they contain a large number of substances necessary for the human body. Having preserved mushrooms in the form of a salad with the addition of other vegetables, in addition to an appetizing snack, you get mushroom caviar for the winter with tomatoes and a storehouse of vitamins.
This salad recipe is the fastest and easiest, since it contains only mushrooms and carrots from vegetables, cooking does not take much time. But this fact does not affect the taste and quality of salting.
Products:
- 2 kilograms of mushrooms;
- 2 heads of garlic;
- 15 grams of salt;
- 3 grams of powdered pepper;
- 2 onions;
- 600 grams of carrots.
Ingredients per liter of marinade:
- 750 milliliters of distilled water;
- 130 milliliters of wine vinegar;
- 15 grams of sea salt;
- 9 grams of sugar.
Caviar from mushrooms for the winter:
- Rinse the necessary products and disinfect containers and containers. Clean the mushrooms from dry and damaged parts and chop into small squares, you can cut into larger pieces, but it will be easier to cook and the appearance of the workpiece will be more pleasant. Next, put them in a deep enameled bowl, pour boiling water over and leave for thirty minutes. Cut off the peel from the carrots, cut in the same way as honey mushrooms or rub on a grater. Chop the peeled garlic and onion very finely.
- Pour water into any container, eighty milliliters of grape vinegar and the rest of the products from the second list, mix and hold on fire for eleven minutes. Pour the mushrooms into the hot marinade and cook for twenty-five minutes. Pour the marinade through a colander and let the water drain from the mushrooms for a couple of minutes.
- Put the mushrooms in a greased pan and fry for five minutes. Add garlic, onions, carrots, salt, pepper and simmer for another seventeen minutes. Slightly cooled salad, arrange the salad in jars. If desired, "caviar" can be passed through a meat grinder for greater similarity. Place a dish large enough for the necessary ingredients with water on the fire, initially covering the bottom with a white cloth.
- Carefully arrange the salad and hold for fifteen minutes on fire. Remove the jars of salad from the water and tightly tighten the lids of any kind (with a clip, twisting, and so on). Wipe and place under a thick cloth. After eighteen hours, take the salad rolls to storage.
Caviar from fresh mushrooms recipes for the winter
This salad in preparation is extremely simple and ideal as an original appetizer. All you need to do is cut, mix and cook the vegetables that are part of this blank. Having done all this, you will get a dish with a unique taste and unique juiciness.
Composition of ingredients:
- 1 medium head of cabbage;
- 600 grams of mushrooms;
- 4 medium onions;
- 2 heads of garlic;
- 1/2 chili pepper;
- 3 carrots;
- 3 tablespoons of table salt;
- 230 grams of sunflower oil;
- 150 milliliters of 6% wine vinegar;
- 100 grams of granulated sugar.
Mushroom caviar for the winter is a simple recipe:
- Rinse mushrooms and vegetables, and disinfect containers for preservation. Remove the upper layers of cabbage and cut into thin and not long strips, grate the peeled carrots on a fine grater, and chop the pepper, freed from seeds and substrate, very finely. Cut the onions and garlic in the same way as the chili peppers. Remove the roots (if any), dried spots from the mushrooms and cut into small cubes, the smaller the better.
- Mushrooms, before directly preparing the salad, you need to boil for thirty minutes in lightly salted water. Put boiled mushrooms, chopped vegetables and other ingredients from the recipe together in a cast-iron cauldron, mix and simmer over low heat for thirty-five minutes.
- Then put the salad in jars along with the resulting juice. Sanitize the twists using the example of the first recipe and carefully tighten the lids. Place the blanks under a warm cloth for fourteen hours, then put them in a cold and dry place.
Mushroom caviar with tomatoes for the winter recipe
Because of the products used in this recipe, the salad is very bright and colorful. Having prepared it, you will provide yourself with an appetizing dish that will decorate even the festive table.
Compound:
- 1.5 kilograms of cabbage;
- 950 grams of fresh tomatoes;
- 2 onions;
- 15 grams of ground pepper;
- 850 grams of mushrooms;
- 1 head of garlic;
- 700 grams of carrots;
- 1 sheet of dried laurel;
- 20 milliliters of sunflower oil;
- 35 milliliters of grape vinegar;
- 60 grams of finely ground table salt.
Mushroom caviar from mushrooms for the winter:
- Remove the upper leaves of the cabbage, cut into pieces and set aside the head of cabbage (we will not need it). We chop it with straws a couple of millimeters thick, but the length should not be more than seven centimeters. This is necessary for convenience, so that when applied to bread or a plate of salad, cabbage does not stretch all over the table. We wash and clean the carrots, rub on a grater. We cut clean mushrooms and tomatoes into squares four millimeters thick. Before that, it is advisable to remove the peel from the tomatoes by holding it in boiling water for a couple of minutes. Onions and garlic, peeled, cut very finely.
- Boil the mushrooms for about thirty minutes in salted water, drain all the water. We put all the chopped products in a cauldron, salt, pepper, mix and simmer over low heat for thirty-seven minutes. Place laurel leaves on the bottom of the jars, then we pack the salad on them, and pour vinegar on top. As in the recipe described in the first recipe, sterilize the twists, just be careful, otherwise the products will fry in oil and twist tightly.
- Wrap the lettuce jars in a thick cloth, placing them on closed lids first. After twenty hours of cooling, store in storage.
How to make mushroom caviar for the winter
Such a salad is a prominent representative among its fellows. Bright, rich flavors and shades that distinguish it from the whole variety of salads.
Products:
- 370 grams again;
- 2.5 kilograms of tomatoes;
- 4 medium sized onions;
- 5 pieces of carrots;
- 6 bell peppers;
- 12 grams of powdered black pepper;
- a glass (250 ml) of sunflower oil;
- 15 grams of sugar;
- 10 grams of salt;
- 30 milliliters of wine vinegar.
How to cook mushroom caviar for the winter:
- Wash all the products from the list above, and disinfect jars and other utensils in the best way for you. Peel the onion from the husk and chop with feathers (thin half rings). Cut off the skin of the carrot, cut into strips or grate on a grater with medium-sized holes. Remove the ponytails and peel from the tomatoes, scalding with boiling water, and the seeds and substrate from the pepper, and cut into cubes or strips. From an aesthetic point of view, by chopping all the products into strips, the salad will look prettier on the table. If you do not want to stand and pore over vegetables, you can simply pass them through a meat grinder.
- Next, put the onion in a deep, preferably cast-iron dish, lightly drizzle with oil and fry until golden brown, stirring often with a wooden spatula. Pour carrots into fried onions, mix and keep on fire for another four minutes. Next we put the pepper, and after ten minutes - the tomatoes. Thoroughly mix the contents of the dishes and simmer over low heat for forty minutes, not forgetting to stir.
- While stewing vegetables, cook mushrooms. Rinse them with cold water so that no dry leaves or dirt remain in the water. Chop straws and boil them in salt water for thirty minutes. When the vegetables are left to stew for fifteen minutes, add boiled mushrooms, sugar, pepper, salt to them and keep on fire for another twenty-five minutes. Turn off the stove, let the salad cool down a bit and put it in jars.
- Sterilize and seal them. Fold the resulting pickles into a thick blanket, and after twenty-two hours spread them around the store.
Caviar from boiled mushrooms for the winter
Cabbage, mushrooms and other ingredients in this dish combine wonderfully and create a sweet and spicy salad that absolutely anyone will like.
Salad Ingredients:
- 400 grams of mushrooms;
- 4 pieces of sweet pepper;
- 3 medium onions;
- 500 grams of eggplant;
- 10 grams of powdered pepper;
- 500 grams of tomatoes;
- 3 carrots;
- 12 grams of table salt;
- 20 grams of granulated sugar;
- 300 milliliters of sunflower oil;
- 30 milliliters of fruit vinegar.
Mushroom caviar from boiled mushrooms for the winter:
- Since mushrooms will take the longest to cook from the entire recipe, let's start with them. We wash them and, pouring water, boil them, but remove them from the fire a little without bringing them to readiness.
- Peel the carrots and pass through a grater. Remove the seeds and stalk of the pepper and cut into strips. Scald tomatoes with boiling water and twist in a meat grinder. Remove the peel from the eggplant and chop into thin strips, and the onion into feathers.
- To prepare the marinade, mix the oil with vinegar, sugar, salt and other seasonings. Pour the marinade into a deep cauldron, add all the chopped vegetables and simmer over low heat for seventy minutes, stirring thoroughly to avoid burning. Then add the mushrooms and cook for another twenty minutes.
- Arrange the salad in sterile jars. Disinfect the pickling in the steam bath and close the lids. Place them under a heavy cloth to cool for twenty-seven hours, then store them in storage.
In addition to an unforgettable taste, mushroom caviar in a slow cooker for the winter contains many vitamins that our body needs so much. By preparing salads according to the recipes described above, you acquire excellent preparations that are good as a side dish for main courses, as well as separate snacks. Mushroom caviar with onions for the winter will undoubtedly please your whole family.
