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.

Your mark:

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

Selected and washed wild mushrooms should be boiled until fully cooked.



Typically, cooking edible mushrooms takes about 40 minutes. It is necessary to change the water once during cooking.



Place the boiled mushrooms in a convenient bowl. Let them cool a little.



Puree the mushrooms. This can be easily done using a kitchen blender or meat grinder. Do everything slowly. It is important not to leave whole pieces of mushrooms in the mass.



Take vegetables - onions and carrots. Finely chop the peeled onion and grate the carrot root on a coarse grater. In a multicooker bowl, fry the ingredients in oil. This should take about 15 minutes.



Place the mushroom puree into a multibowl. Add salt and pepper immediately.



Cook in the “Cooking” mode for 30 minutes. The lid of the multicooker needs to be opened to pour vinegar into the bowl, but do this at the end, literally a couple of minutes before the end of the process. Cook to completion.



Sterilize the jars and boil the lids for a couple of minutes.



Fill a sterile container with caviar.



Screw on the lids.

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.

Ingredients:

• Dried mushrooms (ideally boletus) – 350 gr.
• Onions – 1-2 heads (depending on size).
• Hot pepper (ground), salt.
• Vegetable oil.

Algorithm of actions:

1. The preparatory stage will take the most time. Dried mushrooms need to be returned to almost their “original appearance”; to do this, you need to fill them with water and leave for 3 hours.
2. Then change the water and boil the mushrooms until they are completely cooked.
3. Next, you need to chop the mushrooms: option one is to chop it with a knife as finely as possible, option two is a meat grinder (blender).
4. Peel and wash the onions. Finely chop and sauté in oil.
5. Combine together in a blender, add salt and pepper.

This caviar is good for filling pies and for snacks, if you spread it on tartlets or crackers.

Any edible mushrooms are suitable for mushroom caviar; most often, specimens that are too large and not very beautiful, in general, substandard, are processed in this way.

You can make caviar from fresh mushrooms, dried or frozen.

Boletus or chanterelles do not require preliminary boiling; they can be fried immediately. It is better to boil all other mushrooms, bring to a boil the first time, strain the mushrooms, add more water and cook until tender.

In caviar, you can add onions and tomatoes, carrots and bell peppers to the mushrooms. And be sure to experiment with spices!

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Everyone knows squash and eggplant caviar. It turns out that this dish can also be made from mushrooms. It is especially tasty made from butter. Let's try to cook it.

Caviar can also be made from mushrooms

Mushrooms are quite heavy food for the stomach. Of all the abundance of mushrooms, it is boletus that is distinguished by its ease of protein absorption. And if the dish is prepared in the form of caviar, it can be eaten even by those for whom mushrooms are usually contraindicated. Preparing mushroom caviar is a simple process, but it has its own characteristics.

Adding pepper and garlic to the mushrooms gives this dish a rich, spicy flavor. It can be eaten immediately, and can be prepared very well for the winter, then spices are added to the jars.

We will need:

• 750 g butter;
• a pair of medium-sized onions;
• 3 cloves of garlic, but more is possible;
• 90 g vegetable oil;
• a level teaspoon of salt and sugar;
• a pinch of ground black pepper;
• 1 clove bud, bay leaf and allspice pea in each jar.

Peeled mushrooms, and not only the membranous ring is removed, but also the skin covering the cap, are washed well in several waters, and then again under the tap. Boil in slightly salted water for about 20 minutes. Strain well and grind in a meat grinder. Choose a fine grate. The onion also needs to be chopped using a meat grinder. Simmer it in a frying pan with oil until the liquid evaporates, add the scrolled mushrooms and simmer under the lid for another 40 minutes. Season with sugar, pepper and crushed garlic, salt to taste. Simmer for another quarter of an hour. The dish is ready to be served. To enjoy it all winter, put it immediately after cooking in a sterilized bowl with spices on the bottom. Store the sealed jars in the cold.

For better storage of canned food, it is good to add vinegar to them during the cooking process. In an acidic environment, the likelihood of developing botulism is much less.

Caviar with vinegar and herbs

Ingredients:

• 2 kg mushrooms;
• 12 cloves of garlic;
• 200 g vegetable oil;
• 12 onions;
• 60 ml vinegar;
• 2 bunches of parsley and dill leaves.

Fry the chopped onion and garlic by adding oil to the pan for 10 minutes. Boil the peeled mushrooms until tender. It is easy to determine: ready-made mushrooms will settle to the bottom. Grind them in a blender and add to the onions and garlic. Season with salt and vinegar. Simmer everything together for another quarter of an hour. Add chopped herbs and simmer together over low heat. Pack into sterilized jars, seal and store in the cold.

In addition to traditional use, this caviar can be an excellent filling for pies.

If you add tomato paste and sweet pepper to the butter, you get a kind of salad with a mushroom taste, but with the consistency of caviar.

Butter caviar with garlic and tomato paste

It is very good both as a winter preparation and as a dish for immediate consumption.

Products:

• boletus – 1 kg;
• a pair of onions;
• large sweet peppers in the amount of 3 pcs.;
• the same number of tablespoons of thick tomato paste;
• 6 tbsp. spoons of vegetable oil;
• large head of garlic;
• Art. spoon of salt;
• the same amount of sugar;
• a bunch of dill;
• vegetable oil;
• half a teaspoon of ground black pepper.

Boil the washed and peeled mushrooms in water with salt for half an hour. Strain well and grind using a meat grinder. Its grille should have small holes. We do the same with onions, sweet peppers and garlic. Fry the vegetable mixture over low heat for a quarter of an hour with the addition of oil, add the mushrooms to it, mix and continue simmering for another 30 minutes. Season the dish with tomato paste, sugar, salt and pepper. If you are preparing caviar for serving, you can turn off the heat and sprinkle it with dill. For winter preparation, you will have to simmer it with dill for another 10 minutes, immediately package it in sterilized containers, roll it up and insulate the jars for a day.

You can prepare this dish with carrots and tomatoes. It will look very elegant on the table.

How to prepare mushroom caviar for the winter (video)

Vegetables for it are grated on a fine grater.

Ingredients:

• 1 kg of already boiled mushrooms;
• 4 large onions and the same amount of carrots;
• 500 g tomatoes;
• 2 large heads of garlic;
• 6 tbsp. spoons of vegetable oil;
• one and a half tbsp. spoons of salt.

Finely chop the onion, grate the carrots on a fine grater. Fry the vegetables for 10 minutes, add the tomatoes cut into small cubes and simmer together for 5 minutes. Grind the boiled mushrooms in a meat grinder and fry separately for 20 minutes. We combine them with the vegetable mixture and simmer together for the same amount. Season with salt and garlic. After a few minutes of stewing, we pack it into sterilized jars, roll it up and wrap it.

If the dish is being prepared for immediate consumption, after adding garlic, the caviar does not need to be stewed anymore.

How to prepare delicious mushroom caviar from boletus

A strong pleasant aroma and rich taste are the hallmark of all dishes prepared from mushrooms. Mushroom caviar is no exception. This dish can be served at any table as an appetizer, or you can make delicious and appetizing sandwiches with it.

Classic boletus caviar

It is not suitable for preparation, but it will be just right for the table, especially if served with boiled potatoes.

Products for cooking:

• 500 g mushrooms;
• a pair of onions;
• a bunch of green onions;
• 2 tbsp. spoons of sour cream;
• 70 g of vegetable oil, can be replaced with butter.

Simmer the peeled, washed and finely chopped mushrooms with the addition of some oil. Chop the onion very finely, sauté in the remaining oil until it turns golden, add sour cream and heat for a few minutes. Pass the onions and mushrooms through a meat grinder. Cool the dish, mix with chopped green onions and serve.

You can make butter caviar without sour cream, with the addition of carrots and ground red pepper. This dish will be a good preparation for the winter.

Mushroom caviar from boletus (video)

Ingredients:

• fresh mushrooms – 1 kg;
• one carrot and one onion;
• 250 ml vegetable oil;
• ground red pepper, bay leaf, salt, coriander if desired.

Finely chop the carrots and fry with oil, after 5-7 minutes add the finely chopped onion and fry together for another 15 minutes. Boil the peeled boletus in salted water for 10 minutes, strain and grind using a meat grinder. We choose a large grate. Add them to the vegetables and simmer together for another 20 minutes. When the dish is almost ready, add the bay leaf, which we remove after cooking. Season the caviar with spices and salt and package it in sterilized containers. Store the sealed jars in the cold.

The addition of Provençal herbs and mustard gives ordinary mushroom caviar a piquant taste. This preparation will be a highlight even on the holiday table.

Spicy caviar

This workpiece will have to be additionally sterilized so that it is well stored all winter.

To prepare spicy caviar you will need:

• fresh butter - 2 kg;
• lean oil – 100 g;
• mustard powder - 1 tbsp. spoon;
• 9% vinegar - 3 tbsp. spoons;
• a pinch of Provençal herbs;
• ground black pepper - teaspoon.

Clean the mushrooms, cook until tender, cut and fry with oil for 10 minutes. Chop the onion and fry everything together with the mushrooms for another 10 minutes. Grind the mixture with a blender 2 times until it turns into puree. We dilute mustard powder in vinegar, add it to the caviar along with crushed garlic, pepper, salt and Provençal herbs. Warm the well-mixed mixture a little and divide it into half-liter containers. jars and heat them in a water bath for an hour with water barely boiling. Store the sealed jars in the cold.

If you have frozen boletus in the refrigerator, you can make very tasty caviar from it.

Recipe for delicious frozen mushroom caviar

Mushrooms for this dish must first be thawed. They eat this caviar as soon as it has cooled down a little. If you put it on crackers and decorate it with greenery, then it will become a real decoration on the holiday table.

Ingredients:

• frozen mushrooms – 300 g;
• bulb;
• thick sour cream – 150 g;
• vegetable oil or butter - tbsp. spoon.

Pepper and salt to taste.

Fry the diced onion with the addition of oil until tender. Cook thawed mushrooms for 30 minutes. Finely chop, after straining. Fry until the liquid evaporates, mix with onions and sour cream. Pepper, salt and simmer together for about 5 minutes. The dish is ready.

Adding tomatoes and garlic will allow you to enjoy a completely new taste of boletus caviar.

How to make mushroom caviar from boiled mushrooms with tomatoes and garlic

You can prepare this dish for the winter, or you can serve it for lunch or dinner. Ingredients:

• boiled mushrooms – 500 g;
• one carrot and one onion;
• one tomato;
• clove of garlic;
• vegetable oil.

Lightly fry finely chopped carrots in vegetable oil, add onion and fry for another 10 minutes. Peel the tomato, chop it and add it to the vegetables. Season with chopped garlic and spices, add mushrooms chopped in a meat grinder and simmer all together for another 10 minutes. When serving, sprinkle with herbs.

You can make caviar from mushrooms, vegetables and rice. This dish is eaten hot with boiled potatoes.

How to cook chanterelle caviar (video)

Cooking mushroom caviar from boletus with vegetables and rice

For this you will need;

• mushrooms – 0.5 kg;
• 3 large sweet peppers;
• bulb;
• tomatoes – 0.5 kg;
• already cooked rice – 200 g;
• salt to taste;
• vegetable oil – 40 g.

Boil the mushrooms until tender, drain. Fry the diced onion for 5-7 minutes, add finely chopped pepper, and after 5 minutes peeled and chopped tomatoes, simmer until the vegetables are ready. Grind the mushrooms, rice and vegetable mixture through a meat grinder. Salt, pepper and serve with white bread.

Mushroom dishes are loved by many. A variety of soups, stewed and fried mushrooms have long become familiar. Mushroom caviar, prepared according to original recipes, will open up new horizons in the use of a traditional product.

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All mushroom pickers are accustomed to rolling up fruits for the winter, but you can also make caviar from boletus mushrooms. This is not only an excellent preparation for the winter, but also a whole dish that guests and owners will be delighted with. The mushroom appetizer can be simply spread on bread or used as a filling for pancakes or stuffing other dishes.

Classic cooking method

For caviar you will need:

1. Fresh mushrooms – 500 gr.
2. Sour cream – 50 gr.
3. Onion – 2 pcs.
4. Vegetable oil – 4 tbsp.

Preparation:

1. First, you need to wash the mushroom and then cut it into small pieces. Next, you need to dry them in a frying pan, into which a little oil is first poured.
2. Next, you need to chop the onion quite finely and add sour cream, salt and pepper to taste in a separate frying pan. So the onion should be sautéed until it reaches its characteristic golden color.
3. When everything turns golden, you need to simmer the food for another 10 minutes and then let it cool.
4. After cooling, you need to add mushrooms to the onions and put the ingredients into a meat grinder. Another 100 grams of fresh onion is added to the pulp and mixed.

This simple caviar is ready and ready to serve. It is recommended to consume the product chilled.

Spicy caviar

There is another method of preparing the dish. To do this you need to prepare:

1. Butter – 2 kg.
2. Onions and carrots, 1 medium size each.
3. Vegetable oil – 0.5 l.
4. Black peppercorns – 8 pcs.
5. Bay leaf – 4 pcs.
6. Salt and red pepper to taste.

Caviar is made from butterfish as follows:

1. You need to wash and peel the mushrooms, and then boil them over low heat for about 10 minutes.
2. While the mushrooms are cooking, you can cut the carrots and fry them in a frying pan, after 5 minutes you can add the onions. Vegetables are sautéed for about 15 minutes.
3. Next, the butter is filtered and passed through a meat grinder. Then onions and carrots are added.
4. Now you need to heat the frying pan and place the mush in it and simmer for about 20 minutes. 5 minutes before adding the bay leaf. At the end of the stewing, the bay leaf is removed and spices, salt and pepper are added.
5. If caviar will be prepared for winter, then the jars need to be sterilized and the prepared caviar should be rolled up. If the caviar is consumed immediately, it is simply poured into jars and can be eaten chilled.

Caviar with tomatoes

For people who want a more piquant caviar, you can use the recipe with tomatoes. To do this you need:

1. Butter – 1 kg.
2. Carrots – 1 pc.
3. Onion – 1 pc.
4. Tomato – 1 pc.
5. Garlic – 1 tooth.
6. Vegetable oil and spices.

This recipe can be used both for winter use and for consumption immediately after preparation. Prepare mushroom caviar with tomatoes as follows:

1. You need to wash the mushrooms and dry them with a napkin.
2. Place the butter in the pan and fill it with water until it is completely covered. After this, you can turn on the gas and leave them to cook for 40 minutes.
3. While the mushrooms are cooking, you can chop the carrots and fry them until almost fully cooked.
4. Add chopped onions to the carrots and continue frying.
5. The tomato should be washed and the peel removed. To make peeling easier, you can pour boiling water over the tomato. After this, it is crushed and added to the onions and carrots. A clove of garlic also goes there. Everything is salted, spices are added if desired, and the frying continues.
6. When the mushrooms are cooked, drain the water from them, place them in a separate frying pan and fry for 10 minutes.
7. Next, the sauteed vegetables are passed through a meat grinder, followed by mushrooms. Everything is mixed and the caviar is ready.

This product can be frozen, rolled up or used immediately.

To preserve the caviar for a long time, you will need to put a little more salt in it than usual. Any recipe described in the article can not only be used as winter, standard canning. Mushrooms can be placed in bags and placed in the freezer. This will allow you to defrost the product in winter and immediately spread it on sandwiches or put it on plates. In addition, such caviar will be an excellent base for stuffing vegetables or creating sauces.

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

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

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

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

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

There are countless recipes for mushroom caviar!

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

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

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

Products:

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

Cooking step by step:

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

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

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

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

Heat vegetable oil in a frying pan and place first the onions and then the carrots.

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

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

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

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

Mushroom caviar from boletus with onions and tomatoes, minced

Butterflies are amazingly tasty mushrooms and the caviar they make is simply wonderful, silky!

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

Products:

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

Cooking step by step:

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

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

After that, roll up the lids!

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

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

Mushroom caviar in a slow cooker

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

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

So, the products:

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

Cooking step by step:

Cut the onion into cubes

Grate the carrots on a coarse grater.

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

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

Pour vegetable oil into the multicooker pan.

Turn on the “ROAST” or “BAKING” mode.

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

Add boiled mushrooms.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Bon appetit!

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

Mushroom caviar from honey mushrooms through a meat grinder

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

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

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

Products:

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

Cooking step by step:

Mushrooms must be thoroughly washed and peeled.

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

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

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

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

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

Fry the vegetables until almost done.

Place boiled mushrooms and fried vegetables in one cup

Now we arm ourselves with our favorite meat grinder.

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

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

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

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

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

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

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

Store in a cool, dark place until winter.

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

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

Secrets of cooking any mushrooms

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

Mushroom caviar with vegetables

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

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

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

Products:

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

Preparation step by step:

Sort the mushrooms, wash them from sand and dirt.

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

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

Place in a colander and let the water drain

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

Peel the carrots and grind through a meat grinder.

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

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

Then twist the boiled mushrooms.

Chop the onion quite finely.

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

Fry the onion in vegetable oil until tender.

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

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

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

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

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

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

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

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

The delicious, aromatic mushroom caviar with vegetables is ready!

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

Any edible mushrooms are suitable for preparing mushroom caviar: russula, boletus, boletus, chanterelle, champignon. Delicious caviar is obtained from milk mushrooms and poplar rows, however, before cooking, the mushrooms need to be soaked for several days. Butterfly caviar melts in your mouth, which is why housewives love it.

Recipe for mushroom caviar for the winter through a meat grinder

A common recipe for preparing mushroom snacks for the winter is the classic method through a meat grinder. During its cooking, no flavor enhancers or preservatives are used.

Ingredients:

• 1 kg of forest mushrooms (you can use russula);
• 100 g carrots;
• 2 medium onions;
• 2 bay leaves;
• ground black pepper and salt to taste;
• 50 g of any vegetable oil.

Cooking process

1. The russula are sorted out and cleared of forest debris: pine needles, moss, and damaged areas are removed. Then washed and cut into arbitrary pieces.
2. The prepared mushrooms are boiled until tender in salted water with the addition of a bay leaf, and placed in a colander to drain the liquid.
3. Finely chopped onion and carrots grated on a coarse grater are sautéed in oil in a frying pan.
4. To obtain a homogeneous mass, vegetables and mushrooms are chopped in the usual way, spices and salt are added to the mixture and simmered until tender over low heat for 40 minutes.
5. The finished mushroom appetizer is placed in jars, leaving a space of 1 cm at the very top, which is then filled with vegetable oil.

Ready-made mushroom caviar from russula should be stored in a cool room or in the refrigerator.

Mushroom caviar recipe without sterilization

Red paprika adds piquancy to mushroom caviar and combines interestingly with the delicate taste of mushrooms and the softness of carrots.

Ingredients:

• 3 kg of wild mushrooms – chanterelles must be present in the mixture;
• 0.5 kg carrots;
• 500 ml sunflower oil;
• 1.5 tbsp. l. salt (without a slide);
• the same amount of vinegar;
• 1 tsp. ground hot pepper;
• 0.5 kg of onion.

Cooking process:

1. Prepared mushrooms are boiled in water with added salt for at least an hour. Then they are thrown into a sieve and crushed.
2. While the mushrooms are cooking, you can start preparing the vegetables. Finely chopped onion is fried in sunflower oil until golden brown. Saute the carrots separately.
3. Place chopped mushrooms and fried vegetables in a separate pan with thick walls, add the remaining oil, spices and salt to taste.
4. Mushroom caviar should be simmered for 1 hour, stirring the mass all the time so that it does not burn.
5. 5 minutes before removing from heat, add vinegar to the mixture, then put it in jars and roll up. To increase the shelf life of the snack, the preservation will have to be wrapped until the contents of the jars have completely cooled.

Advice! With this method of preservation, caviar can be stored indoors, hidden, for example, in a cabinet niche.

Mushroom caviar with carrots and onions

A savory appetizer can become a decoration for a holiday table. For cooking, you can take honey mushrooms, porcini mushrooms or chanterelles.

Ingredients:

• 1 kg of mushroom mixture: chanterelles, boletus, boletus;
• 250 g carrots;
• 250 g onions;
• 1/3 tsp. vinegar essence;
• 4 cloves of garlic;
• 1 tbsp. l. salt;
• 50 ml of any sunflower or olive oil;
• 4 things. peppercorns, the same amount of bay leaf;
• ground black pepper to taste.

Preparation of the workpiece

1. Place prepared and chopped mushrooms in a pan with salted water, add peppercorns and bay leaves, and boil for 20 minutes. Readiness is determined by how they sink to the bottom.
2. Chopped vegetables (onions, carrots and garlic) need to be fried in a frying pan until golden brown.
3. Mushrooms and vegetables are first chopped, then fried again in a frying pan with spices added for about half an hour.
4. Finally, chopped garlic is added to the caviar.
5. The finished snack with the evaporated liquid is placed in jars and sterilized for half an hour - half-liter containers, 1 hour - liter jars.

The finished twists are placed upside down and wrapped until they cool completely. Fresh mushroom caviar should be stored in a cool place.

Mushroom caviar from boiled mushrooms

For a tasty snack, it is better to take porcini mushrooms, boletus, champignons or honey mushrooms.

Ingredients:

• 2 kg of mushrooms boiled until half cooked;
• 350 g carrots;
• 10 black peppercorns;
• 300 g vegetable oil;
• 350 g onions (2 large heads);
• 3 bay leaves;
• 20 ml vinegar;
• salt to taste.

Cooking process:

1. The mushrooms are cleaned, washed in running water, cut into small pieces and boiled in water with added salt for half an hour. Then put it in a colander and let the water drain.
2. Onions and carrots are fried in vegetable oil in a frying pan.
3. Now mix the vegetables and mass, add salt and pepper, the remaining oil and simmer for 1.5 hours until cooked.
4. At the end, vinegar is added to the caviar.

Note! During preparation, the mixture may stick to the bottom. How to cook mushroom caviar to avoid burning? It's simple, you need to regularly mix the workpiece using a wooden spatula.

Mushroom caviar with onion and garlic

Quite a simple and tasty recipe.

Ingredients:

• 3 liters of milk mushrooms boiled until tender;
• 100 ml tomato juice;
• 1 kg carrots;
• vegetable oil;
• 1 kg of onion;
• garlic to taste;
• salt, ground black pepper.

Cooking process:

1. First, clean the milk mushrooms, remove the skin that covers the cap, and cut out all the black spots.
2. Then the mushrooms are placed in boiling water and cooked for 40 minutes. After this, the products are drained in a colander and placed in a meat grinder.
3. Fry finely chopped onion and grated carrots in a frying pan in oil. When the carrots and onions acquire a golden hue, add milk mushrooms to the frying pan and slowly pour in tomato juice. The mixture should be mixed thoroughly, salt and pepper to taste.
4. Caviar is boiled for 30 minutes. At the end, add garlic passed through a garlic press.

The finished caviar is placed in jars, placed in a pan with water and sterilized for 50 minutes over low heat. The twist is wrapped in a blanket until it cools completely. Store in a cool place.

Advice! Mushroom caviar is prepared from salted mushrooms in the same way, only the milk mushrooms are pre-soaked from salt in cold water for several hours.

Mushroom caviar from frozen mushrooms

If for some reason in the summer there was not enough time to roll up mushroom caviar for the winter, it can be made from frozen mushrooms.

Ingredients:

• 800 g frozen mushrooms;
• 2 onions (large);
• salt;
• green onion feather;
• 4 tbsp. l. sunflower or olive oil;
• lemon juice or vinegar (to taste).

Preparation of the workpiece:

1. The mushrooms are thawed and boiled in lightly salted water, then placed on a sieve to drain the liquid.
2. The onion is finely chopped and fried.
3. After the mushrooms have cooled, add fried onions.
4. The caviar needs to be salted, spices added, and seasoned with lemon juice or vinegar.

Before serving, the appetizer of frozen mushrooms is decorated with herbs. It makes delicious caviar as a stand-alone dish or as a spread on bread.

Recipe for mushroom caviar from champignons

In the recipe, champignons can be replaced with other mushrooms: dry, fresh or frozen.

Ingredients:

• 500 g champignons;
• 2 cloves of garlic;
• 150 g carrots;
• 200 g onion;
• 70 g sunflower oil (for frying);
• ground black pepper to taste;
• salt.

Cooking process:

1. The champignons are washed and cut into random pieces, the carrots are grated on a coarse grater, and the onions are cut into rings or half rings.
2. The prepared products are sent to a frying pan and fried. The champignons are fried separately.
3. After the frying process, all ingredients need to be placed in the bowl of a food processor and chopped.
4. Then the caviar is transferred to a thick-walled bowl, spices are added to taste, add salt and cook for 5 minutes over low heat.
5. The resulting champignon caviar is placed in jars, refined sunflower oil is poured on top and rolled up.

Advice! You don’t have to roll up champignon caviar for the winter, but cook it whenever you want, since mushrooms are sold in the store all year round.

Mushroom caviar from subtopolniks

Podtopolnik or poplar row is a conditionally edible mushroom. With proper canning, an excellent preparation is obtained.

Ingredients:

• 1 kg of poplar rows;
• garlic to taste;
• 7 tbsp. l. sunflower oil;
• 50 g salt.

Note! To get rid of the bitterness of floodplains, they should be soaked in water for 2 days, constantly changing the water.

Preparation of the workpiece:

1. After soaking the poplar rows, they are placed in boiling water with the addition of soda and boiled for 1 hour.
2. Then drain in a colander and chop as usual.
3. The resulting mixture is placed in a frying pan greased with vegetable oil and simmered until the liquid evaporates.
4. Peeled garlic is passed through a garlic press, added to the rows and mixed.
5. After the snack is ready, it is laid out in sterilized jars, refined sunflower oil is poured to the top (to the very neck) and sealed with lids.

Mushroom caviar for the winter with tomatoes

To prepare caviar, take assorted mushrooms: boletus, boletus, chanterelle, russula, boletus, boletus and others. Onions and peppers are used to add flavor.

Ingredients:

• 3 kg of assorted mushrooms;
• 1 kg of tomatoes;
• 700 g onions;
• 300 ml sunflower oil;
• 3 large carrots;
• salt and pepper to taste.

Ready mushroom and tomato caviar can be spread on salted cookies or made into mini toasts.

Cooking process:

1. Place the peeled and washed mushrooms in a saucepan, add warm water, add salt, bring to a boil and boil for half an hour.
2. Then drain in a colander, chop, and fry in a frying pan for 15 minutes.
3. The onions are cut into thin half rings, the tomatoes into small pieces, and the carrots are grated.
4. All prepared ingredients are mixed and sauteed in a frying pan.
5. Vegetables are placed in a pan with mushrooms, spices and salt are added. For lovers of spicy taste, you can add chili or garlic to the caviar.
6. The finished snack is placed in jars with screw-on lids, placed in a saucepan and sterilized over low heat for 30 minutes.

Store in a cool place. You can add mayonnaise or tomato paste to the tomato appetizer, immediately before eating.

Mushroom caviar from boletus

Maslyata are tasty and tender mushrooms, so they make caviar that tastes delicate. It is prepared according to a simple recipe.

Ingredients:

• 2 kg boiled butter;
• 4 onions;
• 1 tsp. Black pepper, ground;
• 1/2 tsp. Ground red pepper;
• 3 bay leaves;
• 300 ml olive or vegetable oil;
• salt;
• 10 black peppercorns.

Preparation of the workpiece:

1. Pre-boiled and cooled boletus should be finely chopped and placed in a frying pan for frying. Fry in sunflower oil for 10 minutes. Then remove them from the pan and cool.
2. Next you need to fry the finely chopped onion.
3. Then the butter and onions are chopped in a meat grinder, seasoned with salt and pepper and sent to a stewpan for stewing. Peppercorns are also placed here.
4. After simmering over low heat for 15 minutes, remove the container with caviar from the heat and remove all bay leaves from the mass.

The finished caviar is placed in jars, sealed and sent to the refrigerator for storage.

Porcini mushroom caviar for the winter

Delicious caviar can be used to decorate a holiday table, placed on tartlets or simply spread on bread, you can bake pizza or use it as an ingredient for preparing sauce for vegetable and meat dishes.

Ingredients:

• 3 kg boletus;
• 6 tbsp. l. white wine vinegar;
• 2 medium onions;
• salt to taste;
• 50 ml. any refined vegetable oil;
• 1 head of garlic;
• red, black, and allspice (you can use a mixture of peppers);
• 10 pieces. black peppercorns;
• 1 PC. bay leaf.

Advice! Fragrant boletus caviar can be served either hot or cold.

Cooking process:

Before boiling, the mushrooms are inspected for wormholes, sorted, cleaned of blackening on the stems, and washed in running water.

1. The finished boletus mushrooms are placed in boiling water and boiled for 30 minutes until they settle to the bottom. It is recommended to change the water several times during the cooking process.
2. Finely chop the onion or grind it in a blender. The gruel is fried in olive oil. You can use refined sunflower oil, but olive oil adds a piquant taste to the caviar, making it tastier.
3. Boiled boletus mushrooms are crushed in the usual way.
4. Place the mushrooms in a thick-walled container, add the garlic and onions passed through the garlic and continue to simmer for 15 minutes.
5. 10 minutes before rolling, add salt to taste, red, black, allspice ground black pepper.
6. The finished mass is placed in hot, dried jars, placed in a saucepan on the fire and sterilized for 1 hour.
7. After sterilization, the jars are sealed, placed upside down and wrapped.

Store porcini mushroom caviar in a cool place. Caviar made from pickled mushrooms tastes good.

Mushroom caviar from milk mushrooms

Delicious caviar will perfectly complement hot and cold sandwiches. It can be added to salads, soups, and filled into snack tartlets.

Ingredients:

• 1 kg of fresh milk mushrooms;
• salt to taste;
• 2-3 pcs. carrots;
• 2 onions;
• 1 clove of garlic;
• pepper;
• 125 ml vegetable or olive oil.

Before cooking caviar, it is important to prepare milk mushrooms. They are sorted and soaked in water. It is necessary to soak for 2-3 days, constantly changing the water.

Preparation of the workpiece:

After all the preparatory work, you need to start preparing mushroom caviar from milk mushrooms.

1. Take a pan with thick walls, place milk mushrooms in it and fill it with water. When the water boils, boil the mushrooms for 40 minutes.
2. After cooking, the milk mushrooms are placed in a colander and left for a while to cool. Then they are crushed.
3. Then you need to finely chop the onion and fry it in sunflower oil.
4. Finely chopped carrots and mashed milk mushrooms are added to the onions.
5. Cover the container with a lid and simmer for 0.5 hours over low heat.
6. Add finely chopped garlic 10 minutes before removing from heat.
7. The finished caviar from milk mushrooms is placed in hot sterilized jars and covered with lids. The rolled up cans are turned over and wrapped.

After cooling, the workpiece is stored in the cellar, on the balcony or in the refrigerator.

Conclusion

The given recipes for mushroom caviar are easy to prepare, do not take much time and are prepared from available ingredients. Thanks to the variety of products used in the masterpieces, each recipe is sure to find its fan.

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