There is a harvest of honey mushrooms - there will be a delicious mushroom caviar! She just can't help but be! Imagine, dear hostesses, how many culinary products can be prepared from this workpiece. Stuff pancakes, fill tartlets, and bake pies. I am already silent about the exquisite. What an opportunity to show off culinary abilities!

Select a portion of the collected wealth for caviar from honey mushrooms for the winter according to the recipe through a meat grinder. You will not regret! Moreover, you can even use selected substandard legs.

If you did not have to do this before, it does not matter. This is not a complicated matter. Moreover, recipes with photos will help you, where all processes are described in detail, step by step.

Could mushrooms with a fried onion be not tasty? That's it. And twisted in a meat grinder, these ingredients form the basis of caviar.

So prepare the ingredients for ten servings:

• Honey mushrooms - 400 gr.
• Medium onion
• A tablespoon of vinegar 9 percent
• Five to six tablespoons of vegetable oil
• To taste salt and ground black pepper.

Step-by-step process

1. First of all, mushrooms are moved, dubious ones recline.
2. The selected material is boiled twice. The first time in 10 minutes. after which the water drains, the mushrooms are washed. The second time until ready. In time it is min. 30. Mushrooms should sink to the bottom. The broth merges, the mushrooms are washed, reclined in a colander, so that some water escapes.
3. Then honey mushrooms are sent to the pan for frying in vegetable oil. It is necessary to salt, pepper, fry until the liquid completely evaporates.
4. After cooling, honey agarics are twisted in a meat grinder.
5. The peeled onion is chopped finely, fried to a slight blush in the oil on which honey agarics were thinned.
6. Vinegar is added to the onion, the frying is mixed.
7. Mushroom mass is laid, everything is well mixed, stewed for 5 minutes. Remember to taste it.
8. Caviar is laid out in sterile jars.
9. In a separate bowl, sunflower oil is heated.
10. Caviar in jars is poured with this oil. The mass should be completely coated with oil.
11. After that, the jars are sent for sterilization, which lasts 30 minutes.
12. Then the jars are twisted with sterile lids.
13. Caviar is stored in dark and cool places.

But such a yummy will not stand for a long time, it’s unique. After all, even in soup, you can add it. And what delicious sandwiches with it turn out, can not convey! Bon Appetit!

How to cook caviar from honey mushrooms for the winter with garlic

To your attention - spicy caviar from mushrooms for the winter with garlic! Rich taste, beautiful appearance provides a variety of vegetables. A recipe through a meat grinder will not cause trouble. I recommend!

We need

• Boiled honey mushrooms - 1 - 1.5 kg.
• Carrots - 50 gr.
• Onion - 50 gr.
• Vegetable oil - 25 gr.
• Garlic - 2 - 3 medium cloves
• Tomatoes - 100 gr.
• A teaspoon of vinegar 9 percent
• To taste salt and pepper.

Cooking steps

1. The recipe with garlic involves a kilogram, one and a half boiled mushrooms. To do this, you need to select fresh honey mushrooms twice as much, since when cooking their weight will decrease.
2. Boil mushrooms in two waters. 10 minutes each and 20 min, respectively.
3. Boiled and thoroughly washed mushrooms must be freed from the liquid with a colander, or sieve.
4. Grated carrots need to be fried over low heat for 15 minutes.
5. Add chopped onion, fry another 15 minutes.
6. At this time, you can peel the tomato, dipping them alternately in boiling and cold water.
7. Chopped tomatoes to fry, continue stewing for 15 minutes.
8. Mushrooms cut into pieces, fry separately, not forgetting to add salt, pepper.
9. After frying, honey agarics should be sent to vegetables, add chopped garlic and vinegar. Stir the mass, simmer for 10 minutes. Remember to taste it.
10. Pass the slightly cooled mass through a meat grinder.
11. Arrange in sterile jars.
12. Sterilize jars with caviar for 40 minutes, covered with an iron lid.
13. Tighten, cool, send to storage.

Caviar from honey mushrooms with carrots and onions for the winter

From honey agarics the main solo, from carrots a sweet note, from onion a piquant motive. And so it turned out not a culinary product, but a song. You cannot say otherwise about this caviar. Let's see this together.

Product List

• Boiled mushrooms - 1 kg.
• Carrots - 400 gr.
• Onion - 200 gr.
• Vegetable oil - 70 gr.
• Vinegar - 2 teaspoons
• Salt, pepper to taste.

How to cook yummy

1. Toe mushrooms, wash, boil in two vodichki - 10 minutes. in the first, 30 min. in the second.
2. Remove excess fluid using a colander.
3. Cut into pieces, fry, salted and stiff.
4. Separate from chopped mushrooms chopped onions with grated carrots.
5. Pass all ingredients through a meat grinder, combine, add vinegar
6. Put out the whole mass in a pan with the addition of vegetable oil. The process should last min. 15. Be sure to taste, add what is missing in your opinion.
7. Spawn caviar in sterile jars, cover with iron lids, send for sterilization.
8. Sterilize for 30-40 minutes, then roll up.

From the specified number of products, two half-liter jars are obtained, and a little try. Maybe you should increase the proportions? The thing is wonderful!

Caviar from the legs is mushrooms through a meat grinder. Winter recipe

This is exactly the option when you can use the material left over for cooking. Beautiful hats make up the marinade, and the legs go to the caviar. And it turns out so delicious that you lick your fingers.

In caviar, I add garlic, a mixture of peppers, basil. It turns out a little pungent and very fragrant. If desired, ground red pepper can be laid more, to please lovers of thrills.

Grocery list

• Honey agaric legs - 2 kg.
• Carrots - 3 medium
• Luke - 3 medium
• Garlic Slices - 10
• Vegetable oil - 150 ml.
• Tomato paste - 3 tbsp.
• Salt to taste
• Vinegar - 50 ml. 9 percent
• Half a tsp. black and red ground peppers
• Basilica 3 branches.

Step cooking

1. The legs need to be washed, cut off the remains of the mycelium.
2. Boil for 10 minutes, drain the water, wash the mushrooms.
3. Boil in the second water for 30 - 35 minutes, adding a little salt.
4. Transfer to a sieve, let liquids escape.
5. Fry chopped onion and grated carrot until light gold.
6. Send the legs to the vegetables, chopped basil, salt, pepper with a mixture of peppers. Stir, make friends ingredients in a pan for 5 minutes. Then turn off the stove, allow the mass to cool slightly.
7. Skip through the meat grinder. To make caviar more tender, you can do it twice. But this is not for everybody.
8. The crushed semi-finished product is again sent to the pan, add the remaining oil, tomato paste. Stir, simmer for 30 minutes. on a slow flame.
9. Lay vinegar, passed through a garlic press. Nuance! Add vinegar little by little, tasting the mass to taste. Earlier we added tomato paste, its acid can be different.
10. Put out another 7 to 10 minutes.
11. Arrange in sterile jars, cover with lids, send for sterilization.
12. Sterilize for 20-30 minutes. Then roll up the cans.
13. Put to cool upside down under warm things. Caviar is stored in a cool place.

Spicy caviar from the legs of honey mushrooms will be very good with meat dishes. I also add it to ham sandwiches. Eating!

I think I persuaded you to cook a delicacy. I would be glad if my step-by-step recipes for caviar from honey mushrooms through a meat grinder for the winter with a photo will be helpful. Successful preparations for the winter!

Honey mushrooms are delicious, no matter what the recipe they are prepared. The caviar of them has a particularly interesting taste. After all, it is used not only as an independent snack, but also used to prepare other dishes for everyday or holiday refreshments.

Caviar from honey mushrooms for the winter

Developed a lot of options for caviar from mushrooms. For example, they cook similar caviar with tomatoes. If desired, put sweet pepper or pieces of eggplant in it. From this dish will only benefit. For such a workpiece, you must:

• Pre-cooked mushrooms - 1.5 kg.
• Tomatoes - 0.7 kg.
• Eggplant - 0.3 kg.
• Onion - 0.3 kg.
• Horseradish leaves - 2 sheets.
• Sunflower oil to fry food on it.
• Salt and garlic.
• Table vinegar - 2 large spoons.

Caviar from honey mushrooms with carrots

Caviar with mushrooms with the addition of carrots is prepared for winter storage or used immediately for nutrition. For the simplest option you will need:

• Boiled mushrooms in advance - 0.5 kg.
• Vegetable oil - 0.2 l.
• Onions - 2 medium-sized heads.
• Carrot - 2 pieces.
• Vinegar - 1 large spoon.
• Spices and salt.

For long-term storage, the mass needs to be darkened a little more. After the product is transferred to sterilized containers and carefully clogged. It is necessary to store the finished caviar in a cool place, for example, in the lower section of the refrigerator.

Caviar from mushrooms with onions

To make caviar for this recipe, cook:

• Half a kilogram of mushrooms, you can use broken or crumbled leftovers.
• Two onion heads.
• Roasting sunflower oil
• Salt.

1. The mushrooms are washed and boiled, then cooled and chopped using a meat grinder.
2. Onions are peeled and cut into small cubes. Prepared onions are fried in a pan with high sides to a golden tone, after which chopped mushrooms are put.
3. After that, the mass is mixed, after adding your favorite spices and salt.
4. Stirring occasionally, the mushroom mass is stewed until the excess liquid evaporates.

The prepared caviar is transferred to sterilized jars and carefully corked. It is possible to store caviar in this form even without sterilization, but exclusively in the refrigerator.

Dear friends, please tell me, which of you do not like mushrooms? And even if there are such among us, everyone likes to collect them while walking through the forest.

And if you have to look for many varieties in the clearing, and in the bushes literally one at a time, then honey mushrooms grow as a family. You will find a stump strewn with small forest gifts, and immediately you can collect a whole basket of them. Therefore, they are loved, and perhaps mushroom pickers already have their treasured stumps, where each year they collect a basket, another of forest gifts.

Young, not overgrown reptiles are very tender and tasty. They are boiled, fried, canned and boiled caviar. There are many options for its preparation. Someone likes to cook it in the simplest version, adding only onions to them. But sometimes you want variety, and along with onions add carrots, tomatoes or tomato paste, and even bell pepper.

Each time the taste is different, but invariably always the same - caviar, in any of its performance, is desired on every table, whether it is weekdays or holidays.

Plus, the preparation of caviar is also in the fact that in mushrooms there is a so-called substandard. These are broken, slightly overgrown specimens, and sometimes just legs that will no longer fit. But in such an appetizer they will be just right. Everything will be twisted in a meat grinder, or finely chopped with a knife, and where there are legs and broken hats no one will figure it out.

The result is just a delicious dish that you can simply feast on, or you can prepare it for the future. Today, we are going to prepare such an appetizer in different designs, and everyone will be able to choose an option for themselves to their liking. By the way, you can see.

This is a very simple option with a minimum of ingredients. In this way, you can harvest mushrooms by rolling them in jars. Then it will be very convenient to open a jar and eat the contents even with potatoes, even with pasta. Or just spread on a piece of bread and drink tea with such a sandwich.

And also such an appetizer can be used as a filling for pies.

We will need:

• boiled honey mushrooms - 2 kg
• onion - 5 pcs (large)
• vegetable oil - 150 gr
• salt, black pepper to taste

Cooking:

1. Boil mushrooms in salted water in advance. I cook them 20-30 minutes after boiling. Time depends on their size. Hats cook faster, legs longer.

Foam will appear, it must be removed as it appears. After they boil, they should be thrown into a colander and allowed to drain all the water.

If the mushrooms are quite dirty, then they should be boiled for 20 minutes, then drain the water through a colander. After rinsing them under running water, add cold water again, bring to a boil and cook for another 10 minutes.

2. Mushrooms are twisted through a meat grinder through a large grate so that they do not turn out in the form of porridge, but are in the form of small tangible pieces.

Put them in a small cauldron, or a pan with a thick bottom. In such dishes, the frying process occurs without surprises - nothing burns to the bottom and walls.

You can salt the contents right away. While not adding very much, during frying, when the salt is dispersed, you can try and add if necessary.

3. Onion cut into small cubes. Take large onions, they will give a lot of juice and caviar will turn out more juicy and tasty.

4. Pour vegetable oil into a skillet, warm it and fry chopped onion on it. It should soften slightly, or brown. For softness, you can even cover it with a lid.

5. Put the fried and stewed onions to the mushrooms, mix. If the mass is too thick, then you can add half a glass of warm water to it, and sometimes a whole glass is required. And also, if it seems to you that there is not enough oil, then you can add a couple more tablespoons.

6. Simmer for one hour over very low heat, stirring occasionally every 7 to 10 minutes. Make sure that the mass does not burn.

After this time, add pepper, ground black and allspice, and simmer for another 5 minutes.

7. In the meantime, the contents languished in a cauldron, prepare cans. They should be washed and sterilized, as well as the covers with which we will close.

8. Fill the jars, they will need 4 pieces a half liter .. Fill up to the top is not necessary. There should be a little free space.

9. Put them in a pan lined with rags with warm water. Cover with lids. After the water boils, detect 30 minutes. This time, banks should be sterilized.

10. Heat approximately 16 tablespoons of oil. 30 minutes after the start of sterilization, open the lid in each of the cans and pour 4 tablespoons of hot vegetable oil into them. Then cover with lids and sterilize for another 10 minutes.

11. Pulling one by one, tighten the lids, put in a warm place and cover with a towel. As the contents cool gradually, the cooking and sterilization process will continue.

Turning the jars onto the lids is not necessary!

When the contents have completely cooled, the jars should be removed in a cool place. A pantry or a subfloor will do. It is advisable to store such a blank for no more than a year.

And of course, if you wish, you can eat such an appetizer right away. For this, of course, it does not need to be sterilized.

Pickled mushroom caviar for the winter - the most delicious step-by-step recipe

If you cook such caviar at least once, then it will definitely remain in the piggy bank of your family recipes. The taste of such an appetizer is simply amazing, the color and aroma are not far behind. And no matter how much you procure it for the future, it is always eaten first.

I cook such a snack for the winter because, in a jar, you can collect all the most delicious and fragrant. And combined in a single whole, vegetables and mushrooms give a combination that is remembered for a long time.

One of the highlights of this method is that I add green tomatoes to the ingredients. They do not give a lot of juice and the sourness that is contained in ripe fruits, but give an unusual, refined taste.

We will need:

• boiled honey mushrooms - 1.5 kg
• carrots - 500 gr
• onions - 500 gr
• bell pepper - 500 gr
• green tomatoes - 500 gr
• vinegar 9% - 1.5 tbsp. spoons
• salt - 1 tbsp. spoon (or better to taste)
• ground black pepper to taste
• bay leaf - 2 pcs.
• sunflower oil - 200 ml

Ingredient preparation

1. Boil mushrooms in advance. After the water begins to boil, it should be boiled for 20-30 minutes (the second figure for large specimens), constantly removing the resulting foam. Pour salt into the water 5 minutes before cooking.

If you use only legs, then they should be cooked for 45 minutes.

When time runs out, throw them in a colander and let all the water drain.

2. Pass the carrots through a meat grinder. To do this, you need a large lattice so that the flesh does not turn into porridge.

3. Similarly chop the bell pepper.

I use red vegetables, but with coloring you can play, the yellow or orange fruits will look beautiful.

4. Tomatoes also mince through the grill.

You can use both very green fruits, and slightly gaining color. And it is better to take both those and others, in approximately equal amounts.

If you do not have such tomatoes, then take hard red, or pink fruits.

5. But we will not twist the onion, just cut it into very small cubes. Let him keep his juice inside.

6. Mushrooms also pass through a meat grinder. They are slippery, rather dense and perfectly clean our knives, collecting all the remains of vegetables inside.

And now that we have everything at hand, we can start cooking.

Cooking

1. To fry the components we need a pan with a thick bottom and walls, or a cauldron. I have a cauldron, and I will cook in it. In addition, I took a double portion of all the components and the dishes I need are large and voluminous.

2. Warm the container thoroughly and pour oil. Allow him to warm in turn, and send onions there. Strongly fry it is not necessary. It is enough that it only becomes softer, and even better to bring it to a translucent state.

3. Now you need to lightly fry the carrots. We spread it to the onion and also give the opportunity to slightly soften. It will be enough to withstand it in oil for 6-7 minutes, with stirring of course.

4. And now, one by one, we spread the bell pepper, green tomatoes, and finally, the mushrooms. Now we need to salt the mixture to taste, given that we already salted the water in which our forest representatives were brewing.

5. Set a medium heat and wait for the vegetable mass to boil. Then reduce the heat and cover. Boil in this way for 1 hour, with stirring. Make sure that nothing burns to the bottom. That is, when stirring, hook the entire mass from the bottom. This is convenient to do with a slotted spoon.

On the juice that stood out from vegetables, the snack should be cooked. If for some reason this juice was not enough (this practically does not happen, but just in case), then add half a glass of boiled water.

But in an hour, the juice should be completely absorbed in all the components present, the liquid should not remain.

6. After the allotted time, open the lid and add vinegar. Pour in 1 tablespoon, mix and try. If you want to add more, then add another half spoon. If you do not want, then leave it. For one, and check if there is enough salt, if not, then salt. Yes, we almost forgot to add a lavrushka, piquancy in taste will not hurt us.

And you will also need to add black ground pepper. Of course, it should be added to taste. Someone likes sharper, and someone only wants to indicate the presence of pepper aroma and taste.

Mix the contents of the cauldron once again and let it warm for 10 minutes so that the added components are distributed as they want.

Sterilization

And so, our caviar has already been cooked. We tried it right hot, spreading it on a piece of bread. Amazing !!! What more can be said?! I specially make a double portion to eat fresh and to prepare for the future. From a double portion you get 6 half liter jars and a small bowl of snacks to feast on.

1. I think that by this time everyone had washed and scalded the cans and lids with boiling water. If not, then you need to do it without delay. Caviar should be laid out in jars directly from the heat, with heat - hot.

2. We fill the cans tightly, to the very top, so that “air pockets” do not form inside. To avoid this, tamp each layer thoroughly, and if the air bubble is missed somewhere, then help it to get out.

3. Line the bottom of the large pan with a cloth or gauze and place cans in it. I use a 5 - liter capacity, 5 small jars are placed in it. I’ll sterilize another one in a small pan.

I use the covers that you need to roll up the machine. But you can use screwdrivers. They immediately cover all the banks. And that's all, it is impossible to open them under any circumstances. It is not advisable for air to get in.

4. Pour warm water into the container so that it reaches the “shoulders” of each jar. Now you need to bring the water to a boil and detect for 30 minutes, after which, without opening the lid, remove them from the pan and tighten.

If you use cans of 650 grams, then you need to sterilize for 45 minutes, and if liter, then 1 hour.

5. Put the twisted jars on the lid and cover with a warm blanket. Leave for 3 to 4 days, then put in a cool and dark place for storage.

It is not recommended to open containers with any mushroom preservation within a month. If during this time the lid does not swell, then you did everything right and did not violate the technology. Content can be opened and enjoyed.

Well, today, of course, we were not left without sweets. Here she lies in a vase and beckons with her mouth-watering appearance and delicious aroma. It's time to cut the loaf and put the kettle on!

If desired, the same recipe can be applied to all other mushrooms. And in winter, cook it even with fresh champignons.

Caviar with boiled mushrooms and garlic in tomato

Such an appetizer can be prepared with just one garlic, or with tomatoes. Tasty in any case. I propose to consider a more complex option, that is, with tomatoes. However, if you do not want to cook like that, then just exclude them from the ingredients.

Tomatoes give the appetizer an additional taste, a slight sourness. And I like to cook it in this way.

We will need:

• boiled mushrooms - 2 kg
• onion - 0.5 kg
• garlic - 5 cloves
• tomato sauce - 0.5 l
• vegetable oil - 300 ml (a little more is possible)
• salt, pepper to taste
• bay leaf - 1 pc.

Cooking:

1. Wash in advance and boil the mushrooms in slightly salted water. Boil them for about 20 minutes, it is after boiling. Foam will appear on the surface, it must be removed.

Then lay them in a colander and let cool slightly.

2. Meanwhile, peel the onion and garlic. Twist onions through a meat grinder, through a large grill.

3. Heat the oil in a pan. We add 300 ml of it, but in general, I have seen varants where it is used and much more. In my opinion, this is too much, and I add it in this ratio. And sometimes even less.

When you cook, consider this fact, and if necessary, add oil. But when you start to fry, pour the indicated amount first.

4. Put the twisted onions in oil and fry it over low heat. Make sure that it does not burn, it is enough to simply darken it so that it becomes translucent and saturated with fat.

5. In the meantime, it is fried, twist honey mushrooms on a large grill of a meat grinder. Put them in a large pan, in which we will cook caviar.

6. Meanwhile, the onion has reached the desired condition and it is time to pour tomato sauce on it.

If there is none, then you can peel the tomatoes, cut them into cubes and add them. Or use a thick tomato paste. But for her, 0.5 liters will be too much, it is concentrated, and it will be enough to add only 2 - 3 tablespoons.

7. Fry everything together until the sauce is dispersed and the mass gets a uniform color. This may take 5 minutes.

8. Put the onion and tomato in a pan with mushrooms, add bay leaf. Salt to taste and mix everything. Simmer over low heat for 1.5 hours. During this time, the mass should be mixed several times.

And if she will pester, then then you can add a little more oil.

Cookware for everyone is different. So, if you cook caviar in a cauldron, then oil is no longer needed. But if you use an enameled pan, you will likely have to add it.

9. At the end of cooking, squeeze the garlic through a press, introduce it into the mixture, and add black ground pepper to taste. This is for pinworm lovers. Mix well again and simmer another 5-6 minutes.

10. Still hot caviar can be spread on bread and eat with a sandwich with hot tea. And of course, you can cool the appetizer, and serve it with any dishes, just putting it in a salad bowl on the table for lunch, or dinner.

You can also prepare a snack by twisting it in jars. How to do this already. Follow the link and read. There you will also find other varieties of delicious caviar from other representatives of the forest kingdom.

A simple recipe for mushroom snacks with carrots and onions

And this is another simple way, thanks to which the appetizer is very tender and slightly piquant from the presence of garlic. You can cook it just to eat, as well as for preparation for the winter, that is, for twisting into cans.

For the second option, it just takes a little more time.

We will need:

• honey agarics - 1 kg
• onion - 5 pcs.
• carrots - 3 pcs (medium)
• garlic - cloves (small)
• salt, pepper to taste
• vegetable oil - 150 ml

Cooking:

1. First of all, boil the mushrooms. To do this, pour them with water, bring to a boil and cook by removing the foam for 20 - 30 minutes, depending on their size.

Then drain the water, let it drain completely and pass through a meat grinder.

2. Grind peeled onions through a meat grinder.

3. Do the same with carrots. It is best to use a large grill for these manipulations.

4. Warm the pan thoroughly and pour two tablespoons of vegetable oil into it, fry the onions on it. Transfer it to a large pot, oiled.

5. In the same pan, in a new serving of oil (2 tbsp. Tablespoons), fry the carrots for 3 to 4 minutes. And then also put it in a common pot.

6. Now go to the pan came the turn of the mushrooms. They love butter, and so we’ll pour 4 tbsp for them. spoons. Fry them for about 7 minutes. During this time, do not leave them unattended and stir occasionally so that they fry evenly.

Fried forest products also send to vegetables in a pot. And now is the time to salt all this splendor and pepper.

7. Add the remaining oil, mix and put the pan on a slow fire. If you prepare a snack just to eat, then it will be enough to extinguish the contents of 25 minutes. After the allotted time add chopped garlic, mix again and then darken for another 10 minutes.

At the same time, do not forget to stir the whole mass of the time so that nothing burns.

But if you decide to prepare it in banks for the winter, then put out 1 hour. And only then it will be possible to add garlic, after which it will be darkened with stirring for another 20 minutes. That is, the time for harvesting has been doubled.

Then put the snack in scalded jars and sterilize as described in the second recipe. Half liter cans - 30 minutes, and 650 grams - 45 minutes.

Delicious caviar is ready and you can already try it.

And at the end of our article today, let's summarize a little. And so, caviar from honey mushrooms can be prepared very simple, using only directly themselves and onions.

You can add carrots and garlic to it. And of course, it turns out to be very tasty if you introduce tomatoes and bell pepper into the composition of the ingredients. Such options are not often used, but in vain. It turns out very tasty appetizer.

There are two options in cooking technology

1. When the ingredients are laid out in a frying pan sequentially, one by one
2. When all the components are fried separately, and then combined to extinguish together in a single bowl

According to all the recipes offered today, you can eat an appetizer as soon as it is cooked, or you can preserve it in jars for the winter. Since it is cooked for a long time, there are no problems with storage with it. It is well stored in a cool dark place for up to a year, and even more.

Before opening the jar, inspect it, the lid should not be swollen. If this is present, then the contents of the can should be discarded. The jar is badly twisted and air has got inside. It is strictly forbidden to eat such preservation!

If you have closed the cans with nylon caps, you can only keep them in the refrigerator. And I think that no more than a month. To be honest, I don’t keep caviar like that, and therefore I don’t know the exact time.

Dear friends, prepare a delicious mushroom snack, eat it for health and harvest for the winter. There is nothing complicated in the preparation, and the product is very tasty and desirable on every table.

Bon Appetit!

As a rule, caviar from any mushroom is a puree mass, in which, in addition to the basic ingredient, vegetables and aromatic herbs can be present. A jar with such an appetizer can be stored for the winter, while maintaining a rich forest aroma until the cold season. Recipes of caviar from mushrooms for winter will help us deal with the preparation of home-made mushroom caviar.

How to cook caviar from honey mushrooms for the winter?

In the presence of a large number of honey mushrooms, you can only prepare caviar from them, but in general it is permissible to combine honey mushrooms with other, more affordable mushrooms, such as mushrooms and oyster mushrooms.

Ingredients:

• onions - 260 g;
• carrots - 170 g;
• honey agarics - 1.1 kg;
• garlic - 2 cloves;
• vegetable oil - 140 ml;
• vinegar - 45 ml.

Cooking

If you have doubts about the place in which the mushrooms were collected, then before cooking, it is better to boil them to get rid of toxins that may have accumulated in the porous pulp. Usually mushrooms are boiled in salted water until they settle to the bottom.

While the mushrooms are boiling, prepare the usual sauté from a mixture of onions and carrots. At the very end of cooking, add garlic cloves. Mix vegetables with mushrooms, season, add with vinegar and grind the mixture to a paste consistency using a blender or meat grinder. Combine the mixture with vegetable oil and distribute in clean jars. After sterilization, delicious caviar from honey mushrooms is closed as usual for the winter.

Caviar from mushrooms with tomatoes for the winter

In this recipe, a set of ingredients from the previous list is complemented by tomatoes. They not only affect the color and consistency of the workpiece, but also make the taste of caviar more pronounced, sweet and sour, perfectly combined with a rich mushroom aroma.

Ingredients:

• honey agarics - 1.6 kg;
• tomatoes - 240 g;
• onions - 140 g;
• garlic - 2 cloves;
• carrots - 140 g;
• vegetable oil - 25 ml.

Cooking

Cooking caviar from honey mushrooms for the winter begins with the preparation of the mushrooms themselves, which should be washed, and then boiled in salted water for 40 minutes. The scalded mushrooms are discarded, cut, and then fried. In parallel with vegetables, a standard onion-carrot frying is sent to the fire, which is flavored with garlic and spices. Tomatoes divided into cubes are laid to it. When the tomatoes give away the excess juice and it has time to evaporate, put mushrooms in the roasting and cook everything together for another 7 minutes. The resulting mixture is whipped with a blender and laid out in clean jars. After sterilization, the preform is rolled up.

Mushroom caviar from legs mushrooms for the winter with vinegar

The mushroom caps are considered the most valuable in the mushroom; they are often dried and canned separately from the legs. So that the separated legs do not disappear, they can also be closed, however, in the form of caviar.

Caviar from honey mushrooms is a delicious homemade preparation that will appeal to every member of the family. It can be prepared both for the holiday and as a daily meal, snacks for alcoholic beverages. Caviar from mushrooms can be eaten immediately after cooking, both in hot and chilled form. In addition, in the mushroom season it is convenient to harvest it for future use - after cooking, eggs are laid out in sterile jars and covered with a lid.

Caviar from honey mushrooms is a delicious homemade preparation that will appeal to every member of the family

The taste and quality of mushroom caviar depends entirely on the products that are used. That is why it is necessary to choose only those mushrooms that are suitable for heat treatment. It is worth noting that these fruits are perishable products, so for some mushroom pickers, the recipes described below will help save a rich harvest from death.

After collecting the mushrooms must be inspected and sorted out in the next two hours. Otherwise, they may begin to deteriorate, insects will get into them.

1. First of all, each fetus is checked for damage or worms. All poisonous or overripe mushrooms are removed.
2. Before cooking, each mushroom must be cleaned. Some species are recommended not to be washed under running water, as they may lose their taste (for example, mushrooms). Others, on the contrary, are washed or even boiled over with boiling water.
3. It is necessary to remove debris from each fetus, and scrape off the legs from the remnants of the soil and prune. If the fungus has a film on the hat (mucus or stickiness), then it is also removed.
4. After the second time, the legs are cut off (after the first they managed to darken and begin to deteriorate). Edible mushrooms are boiled in salted water before cooking.

If you do not carry out all these actions even with fruits bought in the store, then there is the likelihood of a rotten smell, decomposition of their structure. The use of such fruits can cause poisoning.

How to cook caviar from honey mushrooms (video)

A quick recipe for mushroom caviar from honey mushrooms for the winter

Caviar according to this recipe is especially aromatic and bright due to the addition of carrots to it. Mushrooms give an additional smell and are the basis of taste. It’s easy to cook caviar, it’s not necessary to follow the process, which means that even a beginner can cope with cooking.

To prepare fast caviar you will need:

• 400 grams of honey mushrooms;
• 4 medium-sized carrots;
• 1 onion;
• 4 cloves of garlic;
• 200 milliliters of sunflower oil;
• ground pepper to taste;
• 1 tomato;
• curry seasoning to taste.

Boil honey mushrooms in salted water for about 20 minutes. Pass carrots and onions through a meat grinder or grate with small holes. Fry chopped vegetables in a pan for about 10 minutes. Honey mushrooms sliced \u200b\u200bin thin plates are sent to the vegetables. Finely chop the tomato, add to the caviar. Cook the dish for another 15 minutes, salt and hot roll in jars.

Cooking caviar from honey mushrooms with tomatoes at home

Mushroom caviar with tomato is a universal appetizer that can be eaten both in the summer and in winter. In addition to it, a side dish of cereals or potatoes, meat, fish, alcohol is served. You can prepare a snack with tomatoes for the future - just cook it according to this recipe.

For manufacturing you will need:

• 2 tomatoes;
• 1 onion;
• 1 kilogram of honey mushrooms;
• ground black pepper;
• ground red pepper;
• salt to taste.

Mushroom appetizer is prepared as follows:

1. Wash mushrooms thoroughly from debris, remove damaged areas and cut off the legs in the place where they came into contact with the ground. Then they need to be cut into small cubes, using either a knife with a very sharp blade or a food processor. When using a blender, caviar will be much smaller, but more uniform.
2. Preheat the pan, add a few tablespoons of sunflower oil and pour the mushrooms. Fry them until the liquid begins to evaporate. In this case, you need to make a slow fire.
3. Chop the peeled onion until medium-sized. So that the onion does not pinch your eyes during slicing, you need to put a container of water next to it and constantly dip it into the liquid.
4. Pour the onion into a pan, fry for about five minutes.
5. Cut fresh tomatoes into several parts, and then each into several slices. Put tomatoes in a pan, simmer for 10 minutes. Add garlic cloves, pepper at the end. Stir and place in sterilized jars.
6. Cool in a warm place, store in a cellar or refrigerator.

How to prepare caviar from honey mushrooms for the winter (video)

Mushroom caviar recipe from mushrooms with onions and carrots

This caviar is obtained as a product that was freely available on Soviet shelves. That is why she is beloved by all family members, she is valued as a hearty snack and a full dinner.

Ingredients:

• 3 pieces of onion medium size;
• 1 kilogram of honey mushrooms;
• 1 carrot;
• 120 milliliters of vegetable oil;
• 2 tablespoons of table vinegar;
• ground black pepper to taste.

Caviar is prepared like this:

1. Clean mushrooms and rinse under water. Also pour liquid into the pan. Dip the fruits in heated water, boil them over medium heat until cooked. It is possible to determine that they are ready by the way honey mushrooms settle to the bottom.
2. Peel and chop the onion into small pieces, and grate the carrots in a shallow tera. In a stewpan, pass the onions and carrots until golden brown, cool.
3. Twist the mushrooms through a meat grinder to get a homogeneous minced meat. Add vegetables, salt and pepper to taste. Fry the mushrooms for about twenty minutes.
4. In a hot state, lay out in sterile jars, leave to cool in a warm place. Store in a cool place.

The cooking time for this recipe is about two hours. Honey mushrooms turn out a little sharp due to the addition of garlic, but at the same time fragrant and very tasty. It is noteworthy that due to the lack of vinegar, caviar can be given to children and eat those who have digestive problems.

You will need:

• 1.2 kilograms of mushrooms;
• 2 medium onions;
• 3 large tomatoes;
• 4 cloves of garlic;
• 2 tablespoons of vegetable oil;
• ground black pepper;
• water.

We start cooking:

1. Pre-sort mushrooms, rinse and place in a pan. Wait for the liquid to boil and boil for about twenty minutes over medium heat. Salt water to taste and dip honey mushrooms into it.
2. Fold the mushrooms on a sieve or colander, and after the liquid drains, rinse again with cold running water.
3. Peel the vegetables (onions and garlic), chop the onion, and let the garlic pass through the garlic press.
4. Peel the tomatoes, pass through a meat grinder.
5. Heat oil in a saucepan, fry onions and garlic, as well as tomatoes and simmer for about twenty minutes.
6. Fry the mushrooms before evaporating the liquid and combine with vegetables. Cook caviar over low heat for half an hour.
7. Prepare containers for seaming - sterilize glass jars of a suitable size in any convenient way (for example, in a microwave oven or oven). Dip the metal cans in boiling water and completely cool, dry with a paper towel.
8. Put eggs in cans and sterilize for about 50 minutes, roll up the lids. Cool in a warm place, and then store in a dark, cool place.

A simple recipe for caviar

Caviar in this form looks advantageous on the festive table. Preparing is easy and simple.

You will need:

• about half a kilogram of honey mushrooms;
• whole grain tartlets;
• 1 onion.

The preparation of the dish is very simple:

1. Cut the onion into a small cube with a knife. Put it in a pan, fry until golden.
2. Scald mushrooms with boiling water, boil in salted water for about half an hour. Over time, drain the liquid. Cut the fruit into small pieces and fry until the liquid has evaporated.
3. After that add sour cream and onions to the mushrooms, stew for another 5 minutes. Caviar is ready - it can be served at the table or rolled up in cans.

How to quickly cook mushroom caviar (video)

Preservation must be kept in a cool place, but before that, an important rule must be observed - banks should cool in a warm place. Often, housewives even wrap them with blankets or blankets. Gradual cooling will preserve the contents.
Honey mushrooms are mushrooms that must undergo heat treatment before cooking (boiling or soaking in water for several days). Moreover, they have a pleasant taste and aroma, which compensates for all the inconvenience during cooking. Caviar from honey mushrooms is soft in structure and light, it is impossible to fill the stomach with it. For additional satiety, bread or bread, as well as meat dishes are often served.

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