Mushroom caviar is an excellent preparation for the winter, which incorporates the best combination of mushroom and vegetable flavors. Fragrant aromas will sound like a nostalgic note in memory of summer and will not leave indifferent even gourmets.

To prepare caviar from mushrooms, you can take any edible forest mushrooms: porcini, boletus, honey mushrooms, boletus, chanterelles, boletus, milk mushrooms. Several simple recipes - how to cook mushroom caviar - are given in the article, step by step with a photo.

Mushroom caviar is an excellent preparation for the winter

The simplest recipe for caviar from mushrooms will not take much time, and in terms of calorie content, it is very beneficial:

1. The cooking time is just over an hour (70 minutes).
2. Caloric content per 100 g is about 88 kcal.

Ingredients for 1 liter of finished product

• any forest mushrooms to your taste - 1 kg;
• 1 liter of water;
• salt - 2-3 tablespoons;
• onions - 4 pieces;
• garlic - 4 cloves;
• 4 tablespoons of oil (vegetable);
• 2 large tablespoons of vinegar (9%);
• black pepper - at your discretion.

The most important process is, of course, the preparation and processing of mushrooms. It is clear that it is enough to sort the classic forest mushrooms (remove old, dry and wormy fruiting bodies), and then rinse several times.

As for milk mushrooms and russules, they still need to be soaked in cold water for 1-2 days (water is changed every 4 hours). Then they will completely lose the bitter taste.

How to cook mushroom caviar

Step 1. Cut the mushrooms into medium sized pieces. Then we put them in a liter of cold water and cook over high heat for only 10 minutes (the water should not have time to boil).

The liquid must be drained, then add a new liter of water, as well as salt. Now bring to a boiling state and then cook for 30 minutes.

Step 2. The water must be drained, and the mushrooms must be cooled and then passed through a meat grinder.

Step 3. Meanwhile, pour oil into the pan and heat it for 5 minutes, and then fry the onion in it for about 7-10 minutes until translucent.

Step 4. Add mushrooms to the onion, simmer for another 25 minutes. At the end, add finely chopped garlic, and after 3 minutes you can remove from heat.

Step 5. Add all the spices. At the end of cooking, pour in 2 tablespoons of 9% vinegar. Now let the mixture cool down a little and lay it out in pre-sterilized jars.

We must sterilize dishes for mushroom caviar! We remind you that pasteurization of cans increases the shelf life of caviar from mushrooms for the winter.

For better preservation, we sterilize cans of caviar (30 minutes). Roll them up with boiled lids and cool them under a blanket for 1-2 days.

We store the mushroom caviar in the refrigerator, and after opening the can, it is advisable to consume the product in a few days.

Such caviar can be served as an addition to a side dish or simply as a cold appetizer to a festive table. The photo shows a variant of serving caviar with stewed carrots - it is prepared in the same way as described above.

Delicious mushroom caviar with vegetables and nuts

This unpretentious, but very interesting dish can be prepared from any vegetables, because they will serve as an excellent addition to the main ingredient. Lovers can use not only the classic options with onions, garlic and carrots, but also:

• bell peppers;
• tomatoes;
• eggplant;
• pickles.

For example, here is a very interesting version of mushroom caviar, the recipe for which can be used to prepare a snack for the table or prepare it for future use for a long winter.

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