Mushroom caviar is a delicacy that even those who are indifferent to mushrooms will not refuse. This wonderful appetizer has always been appreciated and considered a real decoration of the festive table. As soon as the season comes, zealous housewives try to collect the gifts of the forest as much as possible and prepare amazingly tasty preserves.

Ingredients for caviar

Now we will look at recipes for making mushroom caviar. Canning professionals believe that mushrooms and chanterelles are ideal for the dish. But usually the housewives are not picky and are happy to cook food from those varieties and species that they managed to collect (for example, honey mushrooms, boletus, mushrooms). Even such "third-rate" species as cows, morels or oyster mushrooms are not "outcasts" in this case. So, how to make "Classic" mushroom caviar?

You will need:

• 7 kg of fresh mushrooms, chanterelles, etc.;
• a tablespoon of mustard powder;
• 5 tablespoons of 5% vinegar (if 6%, then 4 tablespoons);
• 5 tablespoons of sunflower oil;
• a couple of pinches of black ground pepper;
• salt to taste.

How to make mushroom caviar? Preparatory stage

Where to start? Of course, with cleaning the main product. Do not forget that different mushrooms are cleaned in different ways - it all depends on the variety.

Transfer each thoroughly washed batch to a colander, dip in a bucket of cold water and rinse. Next, transfer the mushrooms to a sieve to drain excess moisture. Pay special attention to worminess - discard spoiled specimens. When the gifts of the forest are prepared, let's move on to the second stage of the process, how to make mushroom caviar. And here, too, there are nuances.

Mushroom cooking

Pour water into a large enameled pan, add about 20 g of salt and 4-5 g of citric acid. Let the water boil and dip the mushrooms into it. Make the fire small, cook the product until tender at a low boil. Be sure to stir and remove the foam.

Remember that cooked mushrooms will float from the bottom of the pot. Be guided by this, because each variety has its own cooking time. Be sure to wait until the entire mass is on the surface. Remove the mushrooms with a colander, rinse each batch in cold running water, let it drain well.

The final stage

So, mushroom caviar continues to be prepared for the winter. The recipe recommends passing the main component twice through a meat grinder with a fine grate or chopping the mushrooms with a blender to a puree state. The finer and more tender the consistency of caviar, the tastier it is!

Season the prepared mushroom mass with oil, pepper, salt to taste. To add spice to the dish, crush a small head of garlic and put in caviar. Dilute the mustard in vinegar and add to the dish. Mix thoroughly, put in glass jars, cover with lids and sterilize for 1 hour at a low boil. Then roll up, let the jars cool and store in a cool place. Fragrant mushroom caviar for the winter, the recipe of which is unusually simple, can be stored in a pantry or cellar for about two years and not lose its high nutritional and taste qualities.

Original mushroom caviar with tomato. Recipe one

This appetizer is eaten with pleasure at any time of the year. And even more so in winter! Mushroom caviar with tomatoes will delight you and your guests, especially if you serve it with potatoes, fried meat or fish cutlets. It can be done in several ways.

We offer you the first method. For every kilogram of mushrooms you will need:

• 200 g of onions;
• 300 g of ripe tomatoes;
• salt and pepper - to taste;
• sunflower or olive oil as needed.

So, let's start preparing an appetizer called "Mushroom caviar with tomatoes." We prepare mushrooms: we clean, wash and boil for about 20 minutes in slightly salted water. Throw them in a colander, rinse in cold water. Next, finely chop or grind with a meat grinder. The resulting mass is fried in vegetable oil for about half an hour. Finely chop the onion and tomatoes and fry separately from the mushrooms. Preliminary, it is better to pour over the tomatoes with boiling water and remove the skin from them.

In a bowl or saucepan, mix the fried tomato and mushroom masses. Salt and pepper, add garlic if desired and fry again over high heat for about 20 minutes. When mushroom caviar from fresh mushrooms is completely ready, lay it hot in jars, cover with lids, sterilize for 45 minutes and roll up.

Caviar with tomatoes. Recipe two

Cooking mushroom caviar with tomatoes may look like this. Take the following foods:

• 4 kg of pre-boiled mushrooms;
• 1 kg of tomatoes;
• 1 kg of onion;
• 0.5 l of vegetable oil;
• salt and spices to taste.

Grind ready-made mushrooms (you already know how to cook them) with a meat grinder or finely chop with a knife. Chop the onion, lightly saute it in oil. Dice peeled tomatoes. Put the tomatoes, mushrooms and onions in the pot, pour in the remaining oil, mix. Add salt and spices. Cover and simmer for an hour and a half over low heat, stirring constantly. Without removing from heat, transfer to sterile jars and roll up.

Caviar in tomato sauce. Recipe three

Culinary experts believe that according to this recipe, mushroom caviar from mushrooms is best obtained. Their taste goes well with the spices used in the recipe.

For every kilogram of mushrooms you will need:

• salt - 20 g;
• sugar - 40-45 g;
• tomato sauce - 200 g;
• water - 200 g;
• bay leaf - 4-5 pieces;
• allspice peas - 6-8 pieces;
• sunflower oil - 60-100 g;
• vinegar 9% - 40 g.

Caviar is prepared like this: clean the mushrooms well. Under their hat there is a thin film that must be removed with a sharp knife. Wash the mushrooms and put them in salted and acidified water (20 g of salt and 4 g of acid per liter). Cook until tender, constantly skimming off the foam. Drain the broth, rinse the mushrooms and chop thoroughly. Transfer them to a saucepan or cast iron, pour the prepared tomato sauce, add water, salt, sugar, vinegar, bay leaf, allspice and vegetable oil. Simmer everything for 20-25 minutes, then spread it hot in sterile jars and roll up. Caviar turns out - just lick your fingers, noble!

Butter with vegetables

Mushroom caviar from butter is not inferior in popularity to other mushroom dishes. Collecting them in the forest is easy, just a real pleasure!

For each kilogram of already boiled and strained mushrooms, you will need:

• onions - 100-150 g;
• carrots - 100-150 g;
• vegetable oil - 100 g;
• water - 100 g;
• salt, pepper - to taste;
• garlic (not listed in the original recipe) - optional.

The only minus is oil - they are difficult to clean because of the cap covered with a slippery film. It tastes bitter, so most housewives try to get rid of it. To make it easier to peel off, dry the harvested crop in the oven! Next, boil the butternuts until tender and turn through a meat grinder. Chop the onion into cubes, grate the carrots on a coarse grater. Fry both components in vegetable oil. Add tomato sauce, salt, pepper. Combine with butter and simmer for at least an hour. While the caviar is hot, place it in sterile jars and twist.

Caviar from salted mushrooms

It should be noted that the delicacy is prepared not only from fresh mushrooms, but also from canned ones. In this case - from salty. Take a few onions, cut into half rings, stew in oil. Rinse mushrooms from brine, pass through a meat grinder. Add fried onion, pepper to taste, chopped herbs. Mix everything well.

Put lettuce leaves in a vase, put fresh caviar on them, and serve! Oh yes, season with garlic for spiciness and flavor. The snack is excellent! Especially with a slice of black bread.

Caviar from dried mushrooms

The famous dish can be prepared from any dried mushrooms. Its taste and appearance will be on top! Take 100 g of dried mushrooms, soak them for several hours to soften and swell. Then rinse thoroughly and boil. Cut the onion into small cubes, fry until golden brown. Chop the mushrooms. Mix with onions, simmer for 15 minutes. Salt. If you have pickled or salted mushrooms, add those too. Season with apple cider vinegar to taste. Crush a few cloves of garlic and add to the same. Chop green onion feathers and parsley leaves. Hard boil and chop a few eggs. Transfer the finished caviar to a salad bowl, laying it out in a slide, sprinkle with herbs and eggs, sprinkle with pepper. It's time to enjoy a great snack!

Useful tip: mushroom caviar can be used as a filling for pizza, scrambled eggs, stuffed potatoes and other goodies!

Did the summer succeed, and was the "quiet hunt" for mushrooms successful? Where to put "prey"? Of course, prepare for the future. And much tastier than frozen mushrooms is mushroom caviar for the winter. The recipes for preparing such an appetizer are varied and quite simple, they can be mastered by a non-professional cook. Well, do you want to treat yourself to a fragrant mushroom snack in the middle of winter? Then we cook caviar in our own houses from fresh forest mushrooms!

Basic rules for preparing mushroom caviar for the winter

What mushrooms are good for caviar? Basically, everything is edible. But white, honey mushrooms and butter, boletus, boletus and chanterelles are especially popular. But very much nothing turns out caviar from milk mushrooms, russula or mossiness mushrooms. It is possible to make an appetizer from several types of mushrooms. And if you pickled mushrooms, and the legs remained from them, this is also a good “raw material” for caviar snacks.

1. Before cooking, all mushrooms must be sorted, cleaned and washed. Rotten and wormy are no good - we recycle them. The housewives know that in the preparation of mushrooms, the most routine thing is to clean the gifts of the forest. I recommend my proven method. I clean fresh mushrooms with the hard side of a dishwashing sponge or a toothbrush, removing adhering debris, and then just rinse in running water.
2. Mushroom caviar is made from boiled mushrooms, so pre-boil the mushrooms for about forty minutes. Sometimes mushrooms are stewed in a frying pan.
3. But vegetables that will further enrich the caviar with aroma and taste, as well as ennoble the color (onions, carrots), need to be fried.
4. Caviar is caviar because it has a uniform consistency, so both mushrooms and vegetables must be chopped. The best assistant here is a blender.
5. It is better to take small jars for storing caviar (up to a liter in volume). We must sterilize them, and do not forget to repeat the procedure for the caps.
6. Well, and the most important rule, which applies to absolutely any blanks: we cook with the mood - then the caviar will taste great and will be stored for a long time.

Mushroom caviar through a meat grinder

A classic option for an appetizer is considered a simple mushroom caviar for the winter, a recipe through a meat grinder. You can stock up on any mushrooms for this. Their volume is also, however, for the convenience of calculating the ingredients, we start from a kilogram. For mushrooms you will need:

• 150-200 grams of carrots and onions;
• vegetable oil - ¼ faceted glass;
• spices for seasoning - salt and ground pepper.

1. Boil mushrooms in salted water with bay leaf for half an hour. Fry grated carrots and finely chopped onions in oil. Then we pass the prepared vegetables and mushrooms through a meat grinder. It would be nice - through a finely perforated grate, then the consistency of caviar will be more uniform and tender.
2. The whole mass after the meat grinder is placed in a thick-walled bowl, salt to taste and add a little pepper. Simmer, stirring constantly, over low heat for 40 minutes.
3. Ready caviar should be put into sterilized glass jars of small volume and sterilized in any convenient way.

Mushroom caviar for the winter - cooking recipes with garlic

Incredibly fragrant, slightly spicy mushroom caviar with garlic is obtained.
Ingredients for the universal recipe with mushroom and garlic snack:

• boiled mushrooms - 2 kg;
• 2-3 large onions;
• half a kilo of carrots;
• A glass of tomato juice;
• garlic - 5-10 teeth;
• to taste - pepper and salt;
• vegetable oil.

1. Chop the onion as finely as possible and fry it very well in a deep frying pan until golden brown. In the fried onion we put the carrot grated on a fine-mesh grater, simmer until tender. Then we send boiled and chopped mushrooms to the vegetables. Salt and pepper to taste, mix and simmer with tomato juice until all the liquid has evaporated. At the end of cooking, add chopped garlic.
2. Still warm, lay out the caviar in sterile jars. Sterilize over low heat for half an hour in a pot of boiling water. Then we roll up the lids, put under the "fur coat" upside down until completely cooled.

This is far from the only way to prepare such yummy things as mushroom caviar for the winter; cooking recipes are varied. Very well stored caviar with garlic with the addition of vinegar. It is done like this:

• For the same amount of ingredients, take a tablespoon of 9% vinegar. We don't need tomato juice.
• We fry the vegetables, put chopped mushrooms to them, simmer on low heat for an hour and a half, pepper and salt, do not forget about the garlic - we add it before the end of the stew.
• At the end of the stew, add vinegar. We mix everything well - and the caviar is ready for "packing" in sterile jars. Additional sterilization is not required. We roll up the lids, turn the jars upside down until they cool completely.

Mushroom caviar with tomatoes

Pleasant-tasting mushroom caviar, comes out with tomatoes. Easy to prepare and keeps well. You can serve it with meat, and with any side dish. Or you can just spread it on bread - you get an amazing sandwich. Ingredients:

• fresh mushrooms - 1.5 kg;
• a couple of large tomatoes;
• medium-sized bulb;
• garlic - 3-4 teeth;
• sunflower oil - about 3-5 tablespoons;
• salt and red and black pepper (ground) to taste.

1. Very finely chop the washed and sorted mushrooms with a knife. Fry the mushrooms in a dry, oil-free frying pan until the liquid ceases to stand out from them.
2. Finely chop the onion. We throw the onion to the mushrooms, mix, after a minute add vegetable oil. Fry until cooked, add sliced ​​\u200b\u200btomatoes in the form of cubes.
3. After 5-10 minutes, remove the pan from the stove, cool its contents a little, grind with a blender. Return to the pan and simmer over low heat for half an hour.
4. We lay out the caviar in jars, sterilize and roll up the lid.

It is also good to prepare caviar with tomatoes like this:

• mushrooms - 1 kg. (White, boletus, boletus, boletus are suitable);
• peeled carrot - half a kilo;
• tomatoes - 1 kg;
• garlic - 100 gr;
• vegetable oil - one and a half glasses;
• dill - to taste;
• salt - 40 gr;
• sugar - 30 gr.

1. Boil the mushrooms in salted water for twenty minutes, drain through a colander.
2. Separately, cook carrots until cooked.
3. Peel the skin off the tomatoes.
4. Skip mushrooms, vegetables, dill in a meat grinder, pour in oil, salt, add sugar. Put this mass on a quiet fire, cook for an hour and a half, stir occasionally. Arrange in clean jars, roll up.

Mushroom caviar in a slow cooker

The multicooker will come to the rescue in the preparation of mushroom caviar. This electric saucepan will save your time and simplify the process of preparing mushroom snacks. So how to cook caviar from mushrooms in a slow cooker?

Mushrooms must first be boiled. Let it be boletus (or any other) - 800-1000 grams. For them we need:

• a couple of medium carrots;
• large onions - a couple of pieces;
• garlic cloves - 5 pieces;
• salt and pepper as much as you need so that the taste of the dish is pleasant for you;
• vegetable oil - about half a glass;
• 9% vinegar - 2 tablespoons.

1. First of all, we load grated carrots and finely chopped onions into the slow cooker. Pour a little oil into them and put them in the “baking” mode for half an hour.
2. In the meantime, we pass mushrooms through a meat grinder. But we don’t remove the meat grinder - when the vegetables are cooked, we also chop them with it.
3. We combine chopped vegetables and mushrooms in a multi-cooker, salt and pepper, pour in the rest of the oil and keep the ingredients in the “stewing” mode for half an hour. Then add chopped garlic, vinegar, mix - and behold, the caviar is ready to move into jars.
4. It is not necessary to sterilize, you can store jars in the refrigerator - caviar does not deteriorate for 3-4 months.

Mushroom caviar from mushrooms

Honey mushrooms are usually recruited a lot, so a couple of kilos can be allocated for caviar. For 2 kilograms of mushrooms we need:

• onion - 500 g;
• garlic - teeth 6-7;
• salt to taste;
• a pinch of citric acid;
• vegetable oil - 5 tablespoons.

1. Chop the onion and fry in oil. Add pre-boiled mushrooms to it. Cook until cooked through, until the liquid has evaporated.
2. Next, add salt, garlic (pass it through a garlic press). Fry a little more.
3. We send mouth-watering mushrooms to a blender. We grind.
4. We shift the caviar into jars (sterile) and sprinkle with citric acid. Roll up, cool upside down. Caviar from mushrooms is ready!

Mushroom caviar without sterilization

Sterilization is not a prerequisite for caviar to be stored for a long time. It is possible to omit this item.

We take a lot of mushrooms - 3 kilograms, less simply does not make sense - such an appetizer will not stagnate with you! For mushrooms you need:

• half a kilo of onions and carrots;
• unflavored vegetable oil - 2 cups;
• salt and ground pepper to taste;
• black peppercorns - 5 pieces;
• lavrushki - a couple of leaves;
• 9% vinegar - 3 teaspoons.

1. Boil the mushrooms. Fry onions and carrots. Pass mushrooms and vegetables through a meat grinder. Then stew the mass in oil, adding salt, pepper, lavrushka. It will take at least 1.5 hours to extinguish.
2. At the end of cooking, add vinegar, mix and begin to lay out the mushroom caviar in sterile jars. We roll up the lid and calmly store for six months in the cellar.

Mushroom caviar with carrots and onions

There is no easier recipe for caviar from mushrooms than with carrots and onions. How to cook mushroom caviar according to this simple recipe?

1. We take any mushrooms, boil. By the way, even frozen will do. Then we take vegetables from the calculation - for every pound of mushrooms, one carrot and onion. You will need vegetable oil, ground pepper and salt. You can add greens, but be careful with it so as not to interrupt the mushroom aroma.
2. Saute vegetables in oil. When they are ready, grind together with boiled mushrooms with a blender.
3. We shift the future caviar into a saucepan, salt and pepper, and simmer over low heat for an hour and a half.
4. Having spread the caviar in jars, we complete the preparation by sterilization in boiling water and rolling the lid.

Caviar from white mushrooms

Noble porcini mushrooms give caviar from them a unique taste and unique aroma. And if you make it with eggplant, it will be oh so difficult to break away from such a dish!

Ingredients:

• kilogram of fresh porcini mushrooms;
• the same amount - eggplant;
• onions - a pair of heads;
• head of garlic;
• a tablespoon of 9% vinegar;
• vegetable oil;
• salt and ground pepper.

1. Boil the mushrooms. It takes 15 minutes if you grind them.
2. We cut the eggplant, without removing the peel, into a medium cube.
3. Chop onion and brown in oil. We put eggplant slices on it. We squeeze the garlic through the press, cook all the vegetables under the lid until softened. Then we pass the vegetables through a meat grinder or a fine blender. We do the same with mushrooms.
4. Mix the ingredients, salt, pepper, simmer in a pan for 10 minutes.

Even when I'm lucky to pick up chanterelles in the forest, I cook just such caviar according to the recipe.

You will need:

• 1 kg. white mushrooms and chanterelles;
• 1 glass of water;
• 5 tbsp vegetable oil;
• 5 tbsp 6% vinegar;
• 1 tbsp dry mustard;
• 1 tsp citric acid;
• ground black pepper and salt to taste.

1. Wash and clean mushrooms.
2. We dissolve citric acid and 10 grams of salt in water, bring to a boil, lower the chopped mushrooms, cook slowly until cooked, mix constantly, remove the foam with a slotted spoon.
3. Mushrooms float during the cooking process, we transfer them to a colander, rinse, let the water drain, grind through a meat grinder.
4. Season with vegetable oil mixed with mustard and vinegar, salt and pepper to taste, mix well.
5. We transfer the mushroom mass to sterilized jars, cover with clean lids, sterilize for an hour, roll up. Storage - basement or other cool place.

Mushroom caviar from oil

Cooking caviar from butter is a pleasure. This appetizer is incredibly tender!

You can remove the oily film from raw mushrooms, or you can not be puzzled, and just change the water several times during cooking.

1. Grind a kilogram of boiled butter in a blender. Fry a large onion, chopped into crumbs, in vegetable oil. We send the mushroom gruel to the onion, salt and pepper to taste. Simmer over very low heat for an hour and a half.
2. We lay out the finished caviar from butter in jars, sterilize it in boiling water for half an hour, roll it up with a lid and calmly store it in a cool dark place.

Rules for storing mushroom caviar

You can store caviar in jars in the refrigerator, but its age there is short-lived - an average of a week. Well, this, of course, applies to recipes without sterilization.

Sterilization allows food to be stored longer and is a great way to stockpile large amounts of supplies. Sterilized jars of mushroom caviar can be stored underground, in a cellar or in a cool pantry for an average of 3-6 months.

Mushroom season is in full swing. Do you want bright and tasty memories of the summer? Then let among your blanks be mushroom caviar for the winter! cooking recipes such snacks are varied, but simple - cook, experiment, surprise your household with your culinary skills. Hurry up to make and roll up the gifts of the forest in jars, but more, so that there is something to eat in the winter!

See, mushroom caviar for the winter cooking recipes with garlic, video:

Fresh, dried and pickled mushrooms are known to any housewife. And what else tasty and unusual can be prepared from mushrooms to please relatives and surprise guests with a new recipe?

Mushroom caviar is an amazingly tasty and versatile dish: you can make cold and hot sandwiches with it, you can use it as a filling for pies and pizza, you can add it to sauces and soups to give them a unique flavor. Mushroom caviar can be prepared for the winter or made for everyday use.

Assorted Mushroom Caviar Recipe

Wash mushrooms, peel, boil over medium heat in salted water for 20-25 minutes. Drain, immerse in cold water and cool quickly, then pat dry and finely chop. Finely chop the onion, mix with mushrooms, salt and pepper. Put in an enamel pan and cover with a clean cloth. Put oppression on top and remove for 15 days in a dark, cold place (cellar, basement). After 15 days, caviar is ready for use!

Recipe for mushroom caviar with lemon

Wash mushrooms (valui), peel and soak for several days in cold salted water. Then wash and cut. Simmer over low heat for 1 hour. Cut the onion into half rings and sauté until golden brown. Twist mushrooms and onions 2 times in a meat grinder. Add salt, pepper to taste, pour in lemon juice. Arrange in sterilized jars, close with nylon lids. Store in a dark, cool place, you can in the refrigerator.

Recipe for mushroom caviar with spices (preparation for the winter)

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

Delicious caviar recipe

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

We must have:

• 2 kg of fresh mushrooms;
• 300 gr. onion;
• juice of half a lemon;
• olive oil - 4 tbsp;
• salt and black pepper.

Recipe:

1. Place peeled and chopped mushrooms in a large saucepan and cook for an hour. Be sure to observe the cooking time to avoid poisoning. Then cool and drain in a colander.
2. Chop onion and fry in oil in a pan.
3. We pass the cooled mushrooms through a meat grinder. We do this 2 times. Mix onions, mushrooms, sprinkle with pepper, add 1 tablespoon of salt - mushrooms love salt.
4. Fry the whole mixture for 5-10 minutes so that the pepper gives the mushrooms an enhanced taste and aroma. Remove from the stove, put in sterile jars, adding lemon juice.

Classic caviar recipe

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

We will need:

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

Recipe:

1. Soak the salted mushrooms in water for 2-3 hours to release the salt. If the mushrooms are fresh, then you need to wash them with salt and boil them in a large amount of water - it will take 1 hour to cook.
2. Drain water from mushrooms. Peel the onion and cut into 4 pieces.
3. Chop the onion and mushrooms. Caviar will be better if its grains are small and the mass is homogeneous. For this, it is better to use a cut, but a meat grinder is also suitable - skip 2 times. Add 1 tsp. pepper and salt, season with oil.

Let's take:

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

Recipe:

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

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

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

Mushroom caviar from champignons with walnut

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

Prepare:

• 800 gr. fresh champignons;
• 300-350 gr. carrots;
• 200 gr. Luke;
• 90 gr. walnut without shell;
• sunflower oil;
• garlic - 3-4 cloves;
• black pepper.

Let's start cooking:

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

Everyone remembers the royal treat from the famous comedy by Leonid Gaidai "Ivan Vasilievich 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 always welcome on the 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 conservation, you can use any edible, forest mushrooms. Also, it is not forbidden to mix different types of mushrooms. Below is a selection of mushroom caviar recipes for all tastes and aromas.

Delicious caviar from boiled mushrooms for the winter - step by step photo recipe

In the proposed photo recipe, the most important thing is to prepare all the components and boil the mushrooms in advance. The main work must be given to the multicooker. Cooking in it will be carried out 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 households.

Time for preparing: 1 hour 25 minutes

Quantity: 4 servings

Ingredients

• Boiled mushrooms: 3.5-4 kg
• Onion: 300 g
• Carrot: 300 g
• Salt: 1.5 tbsp. l.
• Ground pepper (red or black): 10 g
• Vegetable oil: for sautéing
• Vinegar 9%: 10 g

Cooking instructions

Mushroom caviar from mushrooms

For the preparation of caviar, any wild mushrooms are suitable - boletus and boletus, boletus and boletus. But one of the first places is occupied by honey agaric caviar - it has a pronounced mushroom taste, great for harvesting. In winter, this 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 mushrooms - 1 kg.
• Onions - 0.3 kg.
• Fresh carrots - 0.3 kg.
• Bulgarian pepper - 0.3 kg.
• Bay leaf, spices, salt, vegetable oil.
• Vinegar - 1 tsp 9% (for each container of 0.5 liters).

Action algorithm:

1. Mushrooms of any size are suitable for this blank, it is best to use large, ugly shapes, because after grinding, size and external beauty already become unimportant.
2. Soak the mushrooms for 1 hour in cold salted water. Now they can be absolutely safely washed, sorted out. Rinse with a few more waters.
3. Stage two - cooking mushrooms, this should be done in a sufficiently large amount of water with bay leaves, spices and salt (a little bit).
4. While the mushrooms are cooking, prepare the vegetables. Peel and rinse onions with carrots and peppers. Grate onions, carrots in different containers. Finely chop the bell pepper.
5. Saute in vegetable oil in turn, first onion, then add carrots to the same pan, then pepper. Add a little salt and pepper.
6. Throw the mushrooms in a colander, cool slightly. Refrigerate vegetables too. Pass both mushrooms and vegetables through a meat grinder (grid with small holes).
7. Stew caviar over low heat for an hour and a half.
8. While mushrooms are stewing, you need to prepare containers and lids - sterilize.
9. Pack hot caviar from mushrooms in containers, add vinegar to each top. Cork as soon as possible and hide under a thick blanket. Additional sterilization is welcome.

In winter, the whole family will be happy to wait for mushroom evenings!

How to cook caviar from porcini mushrooms

Sometimes the "quiet hunt" for mushrooms has incredible results, and there are so many collected mushrooms that the question arises with their processing. Mushroom caviar is one of the best ways to harvest for the winter, especially when mushrooms are too large. If there are not too many mushrooms to start the canning process, then you can cook caviar for dinner.

Ingredients:

• Mushrooms - 1 kg.
• Tomatoes - 4 pcs. (medium size).
• Garlic - 3-4 cloves.
• Vegetable oil for frying - 50 ml.
• Butter - 2 tbsp. l.
• Salt, spices.

Action algorithm:

1. Sort the mushrooms, choose those that will go for caviar. Rinse thoroughly, change water several times.
2. Pour in water, bring to a boil, drain in a colander. This process will help get rid of the remaining sand and debris.
3. Mushrooms cut into large pieces. Fry in a mixture of vegetable and butter, time 20 minutes.
4. To remove the skin from the tomatoes, this is easy to do if you make a cross-shaped incision and pour over boiling water.
5. Skip the tomatoes and slightly cooled porcini mushrooms through a meat grinder.
6. Return the mushroom caviar to the pan again, simmer for 10 minutes.
7. In the process of stewing, add salt, spices, garlic, finely chopped.

Serve chilled, unless, of course, it is possible to protect it from the household before cooling, who are already sitting around the table with spoons and slices of black bread.

Recipe for mushroom caviar from oil

If the mushroom picker is lucky, and he finds a clearing with butterflies, you can be sure that he will reap a good harvest. These mushrooms grow together in large families, great for pickling and cooking caviar. For the first course, butterfish 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
• Onion - 0.8 kg.
• Laurel, cloves - 2 pcs.
• Black pepper - ½ tsp
• Garlic - 8 cloves.
• Vegetable oil.

Action algorithm:

1. Stage one, not very pleasant - bulkhead and cleaning. From each oiler you need to remove the slippery, sticky skin. Then the mushroom caviar will be very light and appetizing.
2. Then rinse the mushrooms and set to boil, and for the first time just bring to a boil, rinse well again. And then add water, salt lightly and cook until tender.
3. Again in a colander and leave to cool. After grinding the butternuts using a meat grinder.
4. Twist the onion into a separate container. Send for browning in a pan with vegetable oil.
5. After the appearance of a golden color, add twisted boletus. Simmer for 60 minutes.
6. Add sugar, pepper, laurel, cloves, garlic squeezed through a press.
7. Arrange caviar in glass containers, seal tightly.

Storage in the refrigerator, shelf life - six months. We are sure that the household will like butter caviar so much that the jars will not last more than a quarter.

Chanterelle mushroom caviar

Another type of mushroom almost always pleases with a rich harvest - these are chanterelles. Red-haired beauties also grow in groups, meeting lovers of quiet hunting together. Chanterelle caviar is good in many ways, not least aesthetics. In winter, transparent containers with bright orange caviar are a little hello from sunny summer and golden autumn.

Ingredients:

• Chanterelles - 1 kg.
• Carrots - 0.3 kg.
• Onion - 0.3 kg.
• Vegetable oil - 100-150 ml.
• Salt - 1 tsp
• Allspice - 0.5 tsp
• Vinegar - 1 tbsp. l. (9%).

Action algorithm:

1. The first stage is traditional, the chanterelles need to be sorted out, and carefully, since these mushrooms are very fond of clinging to pine needles and other forest debris. With a knife, clean the sand from the legs, trim them if necessary. Rinse the mushrooms, again carefully approach this process.
2. Further, two options for the development of events are proposed: the first is to boil the mushrooms and twist them through a meat grinder, the second is to send them raw to the meat grinder, avoiding the cooking process.
3. Transfer the twisted chanterelles to a saucepan or a thick-walled saucepan. Add vegetable oil. Simmer for 60 minutes.
4. While the process of stewing chanterelles is in progress, you need to prepare vegetables. The method is also traditional - clean, rinse.
5. Chop the onion, grate the carrot. Saute in a separate container.
6. Combine chanterelles and vegetables. Add salt and allspice.
7. Simmer another 20 minutes. Pour in 1 tbsp. l. vinegar, immediately turn off and pack in a sterilized container.

You can leave the chanterelles for cooling and serving for dinner, as the household will be delighted.

Mushroom caviar with onions, carrots and garlic

Mushroom caviar is one of the most favorite dishes that goes well with various vegetables and meat. This is a delicious filling for thin pancakes and yeast dough pies. But by itself, caviar is insipid, even spices do not save it, so the housewives came up with the idea of ​​​​cooking it with carrots, it improves the color of the dish, with onions and garlic, which give an amazing aroma.

Ingredients:

• Forest mushrooms (boletus, boletus or chanterelles) - 0.5 kg.
• Carrots - 1-2 pcs.
• Onion - 1-2 pcs.
• Garlic - 3-4 cloves.
• Salt, spices.
• Vegetable oil for frying.

Action algorithm:

1. Cooking will have to start with sorting and washing the mushrooms. Wash thoroughly, removing forest debris, blades of grass, pine needles or Christmas trees.
2. Porcini mushrooms or chanterelles can be immediately sent to the pan, where the vegetable oil is heated. Other mushrooms are recommended to boil (20 minutes). Fry the mushrooms for a quarter of an hour.
3. In a separate frying pan, sauté the chopped onion for 15 minutes.
4. In the third - fry the carrots, which are grated beforehand.
5. Send fried mushrooms, browned vegetables, fresh garlic, peeled and passed through a press, into a blender.
6. Salt, add spices, for example, paprika and allspice and simmer everything together for another 5-10 minutes.

The taster will not be able to say right away what is better - taste or aroma.

Mushroom caviar with tomatoes - a delicious 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 - well worth it in winter, especially in a cool place.

Ingredients:

• Mushrooms (boletus or boletus, mushrooms or chanterelles) - 2 kg.
• Tomatoes - 1 kg.
• Onions - 0.5 kg (or more, up to 1 kg.).
• Vegetable oil.
• Vinegar - 2 tbsp. l.

Action algorithm:

1. At the start of the harvest, you need to clean the mushrooms of debris, remove the slippery skin from the oil.
2. Boil for 15-20 minutes. Send for frying in hot vegetable oil.
3. Remove the skin from the tomatoes, it is convenient to do this by dousing them with boiling water. If not removed, then pieces of the skin will be felt in the final dish.
4. Chop the tomatoes into puree. Finely chop the onion.
5. Send to mushroom caviar. Simmer for 1-1.5 hours.
6. Pour in the vinegar. Proceed to packaging in sterilized containers.

Keep under a warm blanket or blanket for another day.

How to cook caviar from frozen mushrooms

Sometimes the mushroom harvest is so huge that it is no longer possible to make some 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 cook delicious mushroom caviar.

Ingredients:

• Mushrooms (any) frozen - 0.3 kg.
• Onion - 1 pc.
• Salt, spices, herbs.
• Vegetable oil.
• Sour cream - 150 gr.

Action algorithm:

1. Defrost the mushrooms by putting them in a colander, since there will still be a lot of liquid.
2. Peel the onion, sauté, using a deep frying pan with hot oil.
3. Finely chop the mushrooms, send to the onions. Roast until a delicious aroma appears.
4. Now you can salt, pepper. It remains to pour sour cream and simmer for another 5 minutes.

Ready-made caviar has a bright taste, a pleasant texture (pieces of mushrooms are felt), suitable for tartlets and hot sandwiches.

dried mushroom caviar recipe

If the forest pleased with a rich harvest, and in the country there is a stove or an electric dryer for vegetables, 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 well stored. And from them, by the way, you get a good mushroom caviar.