Mushroom dishes are always a success. Cooking them is much easier and faster if the hostess has mushroom caviar in store for the winter. This blank is very easy to prepare. It will allow you to quickly dispose of all surplus forest mushrooms, so it can also be called budget.

Different recipes imply different methods of preparing raw materials and processing technology. Somewhere one type of mushrooms is used, somewhere they are mixed, where they are mixed in certain proportions. To enrich the aroma and taste, vegetables, spices and garlic are added to the preparation.

It is not difficult to stock up on forest mushrooms. The main thing is to have on hand a simple recipe for caviar "Lick your fingers."

Ingredients:

• 1 kg of boletus and honey agarics;
• 0.3 kg of carrots and onions;
• 40 ml of vegetable oil;
• some rock salt and ground pepper.

We wash the mushrooms with hot water to wash off the mucus from the oil, remove the spoiled and wormy specimens. We transfer them to a suitable vessel, boil for half an hour, slightly salting.

Attention! All the foam that will appear on top of the mushrooms must be removed.

Drain the finished mushrooms through a colander. When there is no liquid left, we pass them through a meat grinder with a large grid.

Meanwhile, peel the carrots and onions, chop them with a knife or grater. Fry all vegetables until soft. In a cauldron, combine the mushroom mass with vegetable roast, season to taste. Simmer the caviar under the lid with moderate heat for about 40 minutes. Occasionally we open the cauldron, mix the contents thoroughly with a wooden spoon.

Tightly fill sterile jars with hot caviar, pour 2 tablespoons of refined oil on top and tighten with tin lids.

Chanterelle with carrots and onions

Ingredients:

• 1 kg of honey agarics;
• 1 carrot;
• 2 onions;
• 50 ml of vegetable oil;
• 1 bay leaf;
• some pepper and salt.

We carefully sort out the mushrooms, refresh the cut at the leg and rinse it several times.

Advice! It is better to marinate young small mushrooms whole, but overgrown specimens can be put on caviar.

Pour the mushrooms into salt water with lavrushka, boil for 30-40 minutes. Then we filter the contents, rinse with water.

Remove the husks from the bulbs, cut into cubes, put in a frying pan. We clean the carrot, three and attach it to the onion. Mix everything, fry until light blush. Pass the slightly cooled mass through a meat grinder. Grind the boiled chanterelles in the same way.

We mix the chopped food in a cauldron, add spices to taste and simmer with medium heat for 40 minutes. So that nothing burns, mix the contents from time to time.

We fill sterile containers with mushroom mass. We seal it so that about 1 cm remains to the top. Fill the rest of the space with sunflower oil and seal it. The twist should be stored for no more than a year.

Cooking with tomatoes without sterilization

Do not pass up this wonderful recipe for caviar with and mushrooms. Moreover, it is canned without sterilization.

Ingredients:

• 2 kg of any forest mushrooms;
• 1 kg of ripe fleshy tomatoes;
• 2 tbsp table vinegar;
• 0.5 kg of onions;
• some vegetable oil (odorless).

For this recipe, any forest mushrooms or a mix of them will work. We make sure that they are all without damage and wormholes, we remove all the litter. We cook the gifts of the forest for about a quarter of an hour. Strain through a colander, chop finely with a knife and send into hot oil for frying.

Meanwhile, we scald the washed tomatoes and cool them sharply in ice water. After such a contrasting shower, the peel will easily come off. Puree the resulting pulp with a blender. We clean the onion and chop finely.

Combine mushrooms, fried onions and tomato puree in a thick-walled bowl. Simmer under the lid, stirring from time to time, for an hour and a half. At the end of the stewing, pour in the vinegar and put it in a prepared glass container. We insulate the sealed cans and keep them for 24 hours before cooling.

Mushroom caviar with zucchini for the winter

Mushroom caviar with zucchini for the winter will serve as an excellent alternative to the rather boring one.

Ingredients:

• 3 carrots;
• 1 young vegetable marrow;
• 1 head of garlic;
• 4 onions;
• 300 g of forest mushrooms;
• 1 tbsp table vinegar;
• 1 tsp granulated sugar;
• some spices and salt.

Remove the husk from the onion, peel and rinse the carrots. Wash the zucchini, thinly cut the peel, dissolve it in half and scoop out the seeds with a spoon. We wash the mushrooms thoroughly, cut them into several pieces, if necessary.

Read also: Korean cucumbers for the winter - 9 most delicious recipes

In the cauldron we put the zucchini cut into cubes, coarsely grated carrots. Cut the onion into cubes, pour into the pan, sauté with the chopped mushrooms. We shift the contents into a cauldron, salt and throw in the spices.

On a note! A mixture of Provencal herbs goes well with mushrooms and vegetables.

Stir the contents, set to stew for 1.5-2 hours, periodically stir the caviar. 5 minutes before the end of cooking, add salt, add crushed garlic, granulated sugar and vinegar. Stir everything, put out a little more and pack in prepared containers. After rolling, wrap the caviar, keep it warm until cooled.

Fresh mushrooms

Fresh mushroom caviar excellent curling. It is perfect for sandwiches, tartlets and other snacks.

Ingredients:

• 1 kg of fresh mushrooms;
• 1 large onion;
• 200 g carrots;
• 2 garlic cloves;
• vegetable oil;
• a little salt and black pepper.

We clean the fresh mushrooms, sort out and wash them thoroughly. Cut them into pieces, cook with salt until tender. We clean the onion, cut into cubes and sauté until transparent. Then we throw in the grated carrots, garlic gruel. Add salt, simmer at low heat for 20 minutes in a sealed container.

Grind the boiled mushrooms in a blender, combine them with roast, season with spices. We distribute the hot mass over the prepared container and twist it.

Boiled mushroom with vegetables recipe

Very tender, appetizing and aromatic caviar from boiled mushrooms with vegetables is obtained according to this recipe.

Ingredients:

• 1.5 kg of cooked mushrooms;
• 0.5 kg of bell pepper;
• 0.5 onions;
• 0.5 kg of green tomatoes;
• 0.5 kg of carrots;
• 200 ml of vegetable oil;
• 1.5 tbsp. table vinegar (9%);
• 1 tbsp salt;
• 2 bay leaves;
• 1-2 pinches of black pepper.

Mushrooms of any kind must be carefully sorted out, discarded all unnecessary and forest debris. Peel, wash if necessary and cut into large pieces.

We boil the workpiece in salted water for half an hour, not forgetting to remove the foam from the surface. Filter the finished mushrooms.

Advice! The mushrooms are considered ready when they sink to the bottom.

Peel the carrots, rinse them, and drive them through a meat grinder with a large grill. My sweet pepper, cut out the seed box, cut into slices. My tomatoes, cut out the stalks and cut into medium pieces. Grind the vegetables separately in a meat grinder with a fine mesh. Grind the mushrooms last, because they are slippery, then they will well clean the meat grinder from the remnants of vegetables.

Peel the onion, finely chop it into cubes. At the bottom of the cauldron, where the caviar will be stewed, pour vegetable oil. When it warms up, send the onions to fry. Be sure to interfere with the frying, achieving a golden hue. Then add the carrots, mix and fry everything together for another 10 minutes.

And finally, add all the other vegetables, salt the mass, pepper and mix carefully until smooth. We cover the cauldron, wait for the boil and mark the hour. During stewing, it is advisable to mix the mass frequently.

An hour later, add vinegar, throw in lavrushka, pepper. Knead and boil for another 10 minutes. We take out the bay leaf from the finished caviar, and lay the mass quite tightly in sterile jars.

There are a lot of recipes for mushroom caviar from fragrant cowsheds for the winter. Each of them has its own flavor and is able to decorate any main dish. Preparing such an appetizer is quite simple, the main thing is to follow the recipe exactly. The most popular options for mushroom caviar are discussed in the material.

Cowsheds or, as they are also called, pigs are mushrooms classified by experts as conditionally edible. They are named so because it is forbidden to eat such mushrooms raw. A prerequisite for eating mushrooms from the category of conditionally edible is their heat treatment.

Another of the specific properties of barns is the fact that they quickly deteriorate and lose their edible qualities. Before preparing caviar from mushrooms, they are pre-cooked.

Processing mushrooms after harvest

Fresh mushrooms brought into the house must be cleaned of dirt, branches and other "gifts of the forest". To make it convenient to do, the pigs are poured into a basin and filled with cold water. Then you should rinse them and change the water to salty. In such a solution, the mushrooms remain for 6 hours; after - change the water. The procedure is repeated three times.

After the barns have steeped in salted water, rinse them and start cooking. At the same time, we use a large amount of water. To add spice, put a small bag in boiling water, in which we put spices: allspice, cloves. Cook for 1 hour. The pigs are now ready to cook the caviar.

Choosing the right mushrooms

There are two types of pigs: thin and fat. Only a thick variety can be used for cooking caviar, since a thin one is considered poisonous and unsuitable for food.

It is not worth picking mushrooms growing near roads, as barns tend to absorb toxic substances.

The best places to collect fat pigs:

1. Near the potato fields.
2. On the edges and forest hills.
3. In the clearings with access to sunlight.

How to cook mushroom caviar from barns

You can cook caviar using various additional ingredients. Each recipe is tasty in its own way, and all types are recommended to try. We propose to consider several of the most popular recipes for caviar from barns and how to prepare them for the winter.

Delicious pig caviar

After the mushrooms have passed preliminary preparation, we make a marinade for pigs. This requires the following components:

1. A glass of sunflower oil.
2. A tablespoon of vinegar (70%).
3. Two cloves and a few peppercorns.

Attention! This recipe is for 1 bowl of cleaned and soaked barns.

We wash the prepared mushrooms with cold water, squeeze out and grind in a blender. Put three onions with them (peel them, cut and fry until golden brown, then pass through a blender), for additional intensity of taste.

We mix all the components of the future caviar and simmer over low heat for 15 minutes. Stir occasionally, as mushrooms tend to burn.

After the caviar is ready, it is laid out in jars (without letting it cool). Banks are pre-sterilized. We close, and the preparation for the winter is ready.

With carrots and garlic

To make the caviar taste richer and more interesting, it is prepared with the addition of carrots and garlic.

For one kilogram of pigs you will need:

1. Three tomatoes.
2. One carrot.
3. Two onions.
4. A glass of vegetable oil.
5. Head of garlic.
6. Salt and pepper to taste.

Grind the boiled barns with a blender or a meat grinder and put them in a pan, after adding oil. It will take 10 minutes to fry the minced meat.

Chop vegetables (chop onions and tomatoes, and pass carrots through a grater) and fry them separately from the mushroom mass.

Then we mix the resulting components, put them in one pan and add the garlic with spices (pre-crush the garlic). We simmer for ten minutes and put in sterilized jars.

Important! We sterilize the cans in a saucepan with boiling water for 30-45 minutes.

With tomato juice with sterilization

An interesting recipe for caviar with the addition of tomato juice. For two kilograms of mushrooms, it will need 400 grams. In addition, you will need a head of garlic, sunflower oil and spices (salt, pepper).

The boiled mushrooms are crushed and added to the pot along with the tomato juice. Simmer over low heat for half an hour, add salt, pepper and garlic.

Ready caviar is laid out in jars and sterilized for 30 minutes. Then we close the jars and put them under the blanket (warm). After the caviar has cooled down, we take it to the storage place (cellar, basement, pantry).

Frozen mushrooms

To freeze the barns without losing their taste, follow these rules:

1. After the mushrooms have been peeled, soaked and boiled in water until tender, they are laid out in a colander and cooled.
2. Dried, dry mushrooms are frozen.
3. The shelf life in the freezer is no more than six months.

When making caviar from frozen mushrooms, refrigerate it at room temperature.

You can use these pigs in any recipe.

In a multicooker

To cook delicious caviar in a slow cooker, you will need:

1. Two kilograms of mushrooms.
2. Two medium onions.
3. One carrot (small).
4. Three tomatoes.
5. Bay leaf.
6. Vinegar (9%) - a tablespoon.
7. Salt, garlic and pepper to taste.

We pass the prepared pigs through a meat grinder, chop the onion and carrots (you can grate the carrots with a grater).

Pour 200 grams of oil into a multicooker and fry the onions and carrots (about 20 minutes). Then add the mushrooms and the remaining oil with spices. Stir and simmer for 2 hours. After that, all that remains is to add vinegar.

Preparing jars and lids - rinse, sterilize (boil lids). Hot caviar is rolled into jars. After cooling, it can be stored for up to a year at room temperature.

How and how long are canned pigs stored?

Whichever recipe you choose, you need to store the preservation carefully. We offer several options for storing caviar from barns.

Delicious dishes are made from mushrooms. You will find out how to cook mushroom caviar with carrots below.

Mushroom caviar for the winter with carrots

Ingredients:

• onions - 250 g;
• carrots - 350 g;
• pepper;
• tomato - 250 g;
• fresh mushrooms - 1.3 kg;
• salt;
• odorless vegetable oil - 40 ml.

Preparation

1. First of all, the mushrooms are thoroughly washed and cleaned. Then we put them in a saucepan, add some salt and boil for 30 minutes.
2. Grind the carrots and fry for 10-12 minutes.
3. Chop the onion, send it to the carrot, add the tomato, cut into small cubes and peeled from the skin, salt, crush with pepper and cook for about 7 minutes.
4. Fry the mushrooms in the remaining oil for about 10 minutes.
5. Grind the prepared vegetables in a meat grinder or using a blender. Cool the caviar and let it brew before serving.

Mushroom caviar with onions and carrots for the winter

Ingredients:

• carrots - 400 g;
• vinegar 9% - 70 ml;
• onions - 500 g;
• mushrooms boiled until tender - 2 kg;
• oil - 130 ml;
• ground black pepper.

Preparation

1. We clean the carrots and chop them. Finely chop the onion.
2. Pour the oil into the pan and heat it well, fry the chopped onion in it, then put the carrots and simmer, stirring occasionally.
3. Grind the cooled ones with a meat grinder. Add the resulting mass to the fried vegetables. Add salt, pepper, bay leaf. Simmer the caviar for about 50 minutes. Then pour in the vinegar and mix thoroughly.
4. We put the caviar in jars, roll it up and send it to the cold for storage.

Mushroom caviar with tomatoes, carrots and onions

Ingredients:

• carrots - 300 g;
• fleshy tomatoes - 300 g;
• mushrooms - 1.3 kg;
• pepper;
• onions - 240 g;
• salt;
• butter.

Preparation

1. Boil the peeled mushrooms for 20 minutes in salted water, then discard them in a colander, cool and turn them through a meat grinder.
2. Chop the onion, carrot, tomato and lightly fry.
3. We spread the mushroom mass, mix thoroughly, pepper, salt and cook for about 10 minutes.
4. We distribute the prepared caviar in jars, place in a saucepan with water and sterilize for 15 minutes. We roll up the jars with lids and send them for storage.

Mushroom caviar through a meat grinder with carrots - recipe

Ingredients:

• fresh mushrooms - 1 kg;
• onions - 250 g;
• carrots - 260 g;
• table vinegar - 10 ml;
• vegetable oil - 180 ml;
• salt.

Preparation

1. Separately, twist the onions, carrots and raw mushrooms in a meat grinder.
2. First, sauté the onion in oil, then put the carrots and fry again. Add the mushroom mass, stir well.
3. Place the caviar in a saucepan, pour in the remaining oil and salt. Simmer for 1 hour on low heat, stirring occasionally. Pour in vinegar 5 minutes before cooking.
4. Immediately lay out the cooked mushroom caviar with onions and carrots for the winter in sterilized containers and roll up.

Mushroom caviar recipe with carrots and onions

Ingredients:

• fresh mushrooms mushrooms - 1.5 kg;
• - 180 ml;
• ground black pepper;
• onions - 450 g;
• salt is not iodized.

Preparation

1. Honey mushrooms wash well, fill with cold water and let it boil. The resulting foam must be removed. Cook for about half an hour, then drain the water, and let the mushrooms cool well.
2. Grind the mushrooms in a meat grinder.
3. Peel and chop the onion into small cubes. Fry it until lightly browned in half the butter.
4. In the remaining oil, fry the chopped carrots until soft.
5. We mix the prepared products, salt, pepper, place in a cauldron, cover with a lid on top and send to the oven for 2 hours.
6. We distribute the prepared caviar into prepared sterilized jars, roll it up, turn it upside down, cover it and let it cool.

Bon appetit and successful preparations!

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

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

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

Ingredients

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

How to cook mushroom caviar for the winter

1. Thoroughly rinse the mushrooms under running cold water, clean up the dirt and slightly trim the legs. If you use forest mushrooms, the top skin must be removed; for champignons, this procedure is superfluous.
2. 
   Coarsely chop the mushrooms into 2-4 pieces.
3. 
   We put the mushrooms in salted boiling water and boil for 10 minutes (for 2 liters of water, 0.5 tbsp. L of non-iodized salt will be needed). After that, we put them in a colander so that all the liquid is glass.
4. 
   Let the mushrooms cool slightly, and then pass through a meat grinder.
5. 
   Peel the onion (150 g) and cut them into small cubes. Grind peeled carrots (150 g) on ​​a coarse grater. Heat 1 cup of refined vegetable oil in a saucepan and sauté onion and carrots on it.
6. 
   Pour mushrooms, ground in a meat grinder, to the vegetables fried to softness. Add salt, bay leaves, black and red ground pepper.
7. 
   Stir and simmer, stirring occasionally, for 2 hours on low heat, covering the pan with a lid. During cooking, adjust the amount of salt (non-iodized!) To your taste - on average, it takes about 0.5 tsp. At the end, add vinegar and be sure to let it boil, after which we remove the stewpan from the heat.
8. We spread the caviar in hot sterilized jars and roll up the lids. It is possible to use both turnkey tin caps and screw caps. The most important thing is that all utensils are sterile.
9. 
   We turn the cans upside down and leave in this form until they cool completely, covering them with a blanket on top. A day later, we send the roll-up for storage in a cellar or in another dark and obligatory cool place.

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