Mushroom stem caviar. Mushroom caviar - finger-licking recipes for the winter. Mushroom caviar from porcini mushrooms with mustard

Almost every housewife has her own tricks that she uses when making preparations for the winter in order to preserve all the beneficial properties and also surprise with the taste. People think that mushroom caviar can only be prepared during the harvest season. This is wrong. Using the recipes in the article, you will learn how you can put this fresh snack on the table even in winter.

How to cook for the winter

These include:

Lemon juice (half is enough for 1.5 kg);
table vinegar with a concentration of 9% (2 tbsp per 2 kg);
Some spices also have antimicrobial properties (for example, bay leaf, pepper, turmeric).
Jars for preparations for the winter must be thoroughly washed and steamed for about 15 minutes.
In addition, it is better if you also pasteurize them. Place them in a large and deep container, put them on the fire, filling at least half with water and boil for 30 minutes.

It is better to use the addition of one of the preservatives and pasteurization.

Classic boiled mushroom caviar

Using a minimal set of products, we will prepare a delicious snack.

We will need:

1.5 kg of the main component;
250 g onions;
4 tbsp. l. vegetable oil;
7-8 cloves of garlic;
salt and spices.
Fresh mushrooms are cleaned, all damaged areas are cut off and washed several times.

Never cook with mushrooms whose quality there is the slightest doubt.

Move them to a large saucepan and put on fire. As soon as the water boils, immediately drain and place on the stove with fresh liquid. Be sure to cook for at least an hour, after which we place in portions in a colander and cool naturally.
At this time, you can take care of the onion, which we cut into any shape and sauté in a frying pan with butter until browned. We install a meat grinder. With its help, we scroll through all the prepared products for caviar from boiled mushrooms 2 times.
Heat a thick-walled frying pan or cauldron. Pour oil and simmer the mixture over low heat with the addition of your favorite seasonings, chopped garlic and salt. Simmer covered for 15 minutes.

With carrots and onions

The whole family will love this savory snack. Its colorful appearance captivates the eye.

Let's prepare:

300 g onions;
6 cloves of garlic;
300 carrots;
1 tbsp. l. salt;
1 kg of mushrooms;
½ cup vegetable oil;
2 bay leaves;
pepper mixture.
Always remove the debris brought by the mushrooms first. It is better to rinse under running water, clean if necessary, remove damaged areas.
Let it cook in a saucepan with water, after boiling, change the liquid, add some salt and add bay leaf.
After about 25 minutes, the mushrooms should sink to the bottom, place in a colander and let cool slightly.
Peel the carrots and onions and chop them. Fry in a hot frying pan with oil. Grind together with the main component in a meat grinder.
Let it simmer for another half hour, but at low heat.

From frozen

The quality of caviar made from frozen and boiled mushrooms is no different. It is enough to take them out in advance and let them lie at room temperature.

Let's change the composition a little:

1.5 kg of champignons;
5 tomatoes;
salt;
greenery;
300 ml vegetable oil;
700 g red onion;
allspice.
We clean the onions and chop them. Place in a frying pan with oil for sautéing. As soon as you feel the aroma, add grated tomatoes and reduce the flame.

To remove the skin, just scald the tomatoes with boiling water.

Wash the thawed mushrooms, remove the blackened areas and cut into slices. Send to the onion frying, add the necessary seasoning and salt. We will simmer until fully cooked.

Soy sauce added instead of salt will help enhance the flavor.

At the end, add chopped herbs, transfer to a blender bowl, and chop. After cooling a little, we arrange it in a beautiful bowl.

From dried mushrooms

The main difference will be in the training of “forest dwellers”.

Required:

1 kg dried chanterelles;
2 tsp. dry mustard;
4 onions;
garlic to taste;
salt;
black pepper;
a glass of vegetable oil;
2 tsp. Sahara;
Bay leaf.
First, to spawn their dried mushrooms, you need to soak the chanterelles. Fill them with water at room temperature and leave overnight to swell. In the morning, drain the liquid, rinse, add fresh water, add salt and add bay leaf. We put it on fire. Cook for 30 minutes, constantly skimming off the foam with a slotted spoon. Place in a colander.
In a cauldron with butter, sauté the onion, add the chanterelles, and fry until lightly browned. Then grind with a blender. We dilute the spices with a small amount of boiled water and pour them into the mixture. Mix thoroughly.

Mushroom preparation from dried mushrooms

We will cook from the caps of porcini mushrooms, which are the most tender of all varieties.

We will need:

600 g mushrooms;
5 onions;
2 carrots;
salt and pepper to taste;
3 tsp. Sahara;
garlic;
vegetable oil for frying;
3 tbsp. l. vinegar.
Mushroom caviar from dried mushrooms is prepared according to the principle of the previous recipe. That is, we soak the caps overnight, change the water and cook for about half an hour. Fry the onions and carrots first until soft, then add the porcini mushrooms.
When a light golden crust appears on the caps, grind everything in a meat grinder, season, add salt and pour in vinegar (add it little by little, constantly tasting so as not to overdo it). If you are going to store it for a long time, transfer it to clean jars, pasteurize for 30 minutes.

Salted mushroom caviar

This is perhaps the simplest cooking method. That's it, because the first stage of this dish has already been passed. We don't need to boil and fry the mushrooms; they can already be served. But let's add more ingredients there.
The most important thing will be the onion. Its quantity depends on the weight of the finished product. You can also add carrots if desired. All vegetables are sauteed in vegetable or olive oil.
It will take no more than half an hour to prepare caviar from salted mushrooms. We take the canned product out of the jar, place it in a colander and rinse thoroughly, removing excess salt. Let the water drain and dry a little.
Then simply chop together with the vegetables in any way:
chop very, very finely;
Let's use a meat grinder;
crumble blender.
Add your favorite seasonings to taste and mix well.

Rows, according to many mushroom pickers, are delicious in any preparation. They can be pickled, salted, fried, stewed, dried and frozen. However, no one will refuse another delicious dish - mushroom caviar, prepared from rows of mushrooms for the winter. It would not be a shame to put such a dish even on a festive table, because its taste and aroma will surprise and delight everyone who tries it at least once.

There is a large selection of recipes showing how to prepare mushroom caviar from rows for the winter. When preparing this dish, you can add herbs, vegetables, garlic and hot peppers, tomato paste and mayonnaise.

This article presents 5 amazingly tasty and detailed recipes for caviar from rows. They are prepared quite simply and quickly; you are required to save the recipe, and then cook and enjoy the taste of the prepared dish.

The simplest and most affordable option for preparing caviar from rows for the winter is to pass all the products through a meat grinder and simmer. In winter, when you open a jar, you can whip up sandwiches, soup or stew.

2 kg rows;
500 g onions;
Vegetable oil - for frying.
1 tbsp. l. vinegar 9%;
1 tsp. ground black pepper;
Salt - to taste.

The recipe for making caviar from rows is described step by step, so it is easy to follow.

After harvesting, carefully sort out the rows, discarding the rotten ones.

Rinse thoroughly with plenty of water, as the plates always contain sand.

Pour in cold water, put on fire and boil after boiling for 20 minutes, regularly skimming off the foam from the surface.

Let the mushrooms drain and cool, grind in a meat grinder.

Peel the onion, cut into pieces and also chop using a meat grinder.

Place the mushroom and onion mixture in a deep saucepan, add oil and simmer over low heat for 40 minutes.

Add salt, stir and add ground black pepper.

Simmer over low heat for 15 minutes, add vinegar, mix thoroughly.

Place the caviar in sterilized jars, place in a pan with warm water and sterilize for 30 minutes. Make sure that boiling water does not get into the jars.

Remove the jars from the water, roll up the lids, turn them over and insulate them with a blanket.

After cooling, take it to a cool basement and store for no more than 8 months.

How to cook caviar from rows with onions and carrots

The recipe for making mushroom caviar from rows of onions and carrots will allow you to get an excellent semi-finished product for pies or pies. In addition, caviar can be used as a “spread” for sandwiches or toast. The proposed ingredients will be enough for 4 cans with a capacity of 0.5 liters.

2 kg of boiled rows;
700 g carrots;
400 g onions;
Salt - to taste;
2 tsp. sweet paprika;
1 tbsp. l. 9% vinegar;
Vegetable oil.

How to prepare caviar from rows so that the end result is a tasty and healthy dish?

Place the boiled rows in a heated frying pan and fry for 15 minutes. over high heat.
Add oil and continue frying for 15 minutes. over medium heat.
Peel the top layer of carrots and onions, grate the carrots on a coarse grater, cut the onion into rings.
Fry in vegetable oil until tender and combine with mushrooms.
Use a meat grinder to chop the mushrooms and vegetables.
Place everything in a saucepan and simmer for 15 minutes. over low heat.
Add salt, add sweet paprika, stir and pour in vinegar.
Stir again and simmer for 5 minutes. over low heat.
Distribute the caviar into jars, place in warm water and sterilize for 30 minutes.
Roll up the jars and, after cooling, take them to the basement.

How to make caviar from row mushrooms with tomato paste

Caviar prepared from row mushrooms for the winter is an amazingly tasty dish that will appeal to all household members and guests. This caviar will look great as an appetizer among the dishes placed on the festive table. You can take it to work or school and use it for snacks during lunch breaks.

3 kg of boiled rows;
Vegetable oil;
Salt - to taste;
300 ml tomato paste;
2 tbsp. water;
10 cloves of garlic;
10 onions;
Parsley and dill - to taste;
3 tbsp. l. vinegar 9%.

A step-by-step description will show you how to make caviar from rows yourself.

The boiled rows are crushed through a meat grinder and placed in a deep saucepan.
The onion is chopped into rings, placed in a heated frying pan and fried for 10 minutes. over medium heat until golden brown.
Pass through a meat grinder and mix with mushrooms, fry everything together for 10 minutes.
Add vinegar, salt to taste, chopped parsley and dill.
Tomato paste is mixed with water, poured into mushrooms and onions, and the whole mass is simmered for 40 minutes. over low heat.
At the end of cooking, add vinegar, add crushed garlic and simmer for 5 minutes.
Distribute into jars, cover with lids and sterilize in boiling water for 20 minutes. To prevent the jars from bursting, place a kitchen towel on the bottom of the pan.
The jars are carefully removed, rolled up with lids, turned upside down and covered with an old blanket to cool completely.
Only cooled jars can be taken out into a cool room.
This dish can be used to prepare vegetable stews or mushroom soups.

How to make mushroom caviar from rows of bell peppers: recipe with video

One of the most delicious for many housewives is caviar from rows with vegetables. How to make mushroom spawn from rows, spending a minimum of time? Pre-boil the fruiting bodies and prepare all the necessary products. In winter, serve caviar as a snack or use it as a filling for pancakes, potato zrazas, pies or open pies.

2 kg of boiled rows;
600 g each of eggplant and onion;
500 g each of carrots and bell pepper;
Salt - to taste;
Vegetable oil – for frying vegetables;
10 cloves of garlic;
100 g parsley;
50 ml 6% vinegar;
Spices - to your taste.

We invite you to watch a video of preparing mushroom caviar from rows for the winter with the addition of vegetables.

Peel, wash and chop all vegetables into arbitrary pieces.
Fry each in a separate frying pan in vegetable oil until cooked.
Combine, mix and pass through a fine-hole meat grinder.
Also fry the mushrooms in oil until golden brown, grind and combine with the vegetables in one deep frying pan.
Add salt to taste, add your favorite spices (do not overdo it, so as not to interrupt the taste of mushrooms and vegetables), stir.
Simmer over low heat for 40 minutes, stirring regularly to prevent burning.
Add vinegar, finely chopped garlic and chopped herbs, simmer for another 10 minutes.
Place in prepared sterile jars, cover with metal lids and place in warm water.
Sterilize after boiling water for 20 minutes. over low heat.
Roll up the lids and simply cover with a blanket until the workpiece is completely cooled.

We need:

Boiled mushrooms - 1.5 kg
Onions - 700 g
Carrots - 600 g
Black pepper (ground) - 1 teaspoon
Garlic (we use dried powder) - 2 teaspoons
Salt - 2 teaspoons + to taste
Table vinegar (9%) - 2 tbsp. spoons
Vegetable oil - to taste (for frying and stewing, we use up to 150 ml)

If the garlic is fresh, then 5-7 large cloves.

If you want more spices, then 2 bay leaves and 5 allspice peas.

Important details.

The preservation yield is about 2.2 liters.
It is believed that for a rich result it is better to use fresh wild mushrooms and not even all of them, but only lamellar ones. Perfectly cook caviar from saffron milk caps, honey mushrooms, milk mushrooms and champignons.
In cases with a meat grinder, this principle is not so important. Feel free to cook with the tubular mixture. These are white, Polish, moss mushrooms, boletus mushrooms. Some sliminess during boiling and frying will be lost in the overall ensemble.

How to cook.

Wash the mushrooms thoroughly. It’s better in running water, moving it with your hands. Boil in salted water for an average of 20-30 minutes. The mushrooms are cooked if they sink to the bottom.

Drain the liquid through a colander. We don't need excess moisture. You can place it on a towel to air dry while we prepare the onions and carrots.

Everything is also simple with them: we clean, chop and fry in a frying pan, like for a soup dressing. First, place the onion in hot oil for 2-3 minutes until translucent. Then add carrots to it - another 5-7 minutes on the fire. We process this colorful mixture through a meat grinder. It is better to install a large grille.

Following the root vegetables, we send the boiled mushrooms into twisting. Mix the mixture, add salt and pepper and garlic powder.

Simmer everything over low heat. This takes up to 50 minutes. At the end, taste for salt, adjust to your liking and add vinegar. Stir, simmer for another 5 minutes and place hot in sterilized jars.

If we use fresh garlic, it is better to chop it with a knife and put it in the stew 15 minutes before the end.

Let's add variety

With the same composition you can make caviar differently.

We chop the mushrooms with a knife - at home, randomly, sometimes smaller, sometimes larger. We only grind the fried onions and carrots through a meat grinder. It will turn out richer and very harmonious. This option is one of our favorite supplies for future use.

There is a third algorithm for the specified proportions.

It is for lovers of homogeneous alternatives, when caviar falls on bread like pate. All at once - through a meat grinder with a large grill, add salt and stew. Place garlic, favorite spices and vinegar towards the end. In this case, the time for evaporation of moisture increases - up to 60 minutes. We focus on the readiness of the carrots and be sure to taste for salt before adding the vinegar.

By the way, among the ingredients there may be ripe tomatoes of a not very watery variety (cream, etc.). Slightly reduce the carrots and onions, and decorate the composition with tomatoes based on their total weight. Another idea with a consistent result for our recipes is deliciousness!

“Kaleidoscope” of boiled mushrooms with vegetables

Let's not limit ourselves. Let the first violin be accompanied not only by the usual duet, but by a whole vegetable orchestra. Moreover, this mushroom melody can be preserved until the New Year even without vinegar.

Ingredients:

Mushrooms (boiled) - 1 kg
Tomatoes - 600-800 g
Onions - 500 g
Carrots - 300 g
Sweet pepper (red) - 300 g
Salt - 1-1.5 tbsp. spoons
Sugar - 1 tbsp. spoon
Oil - 150-200 ml
Parsley - 1 medium bunch
Bay leaf - 2-3 leaves
Black pepper (ground) - to taste
Allspice (peas) - to taste

Output - approximately 3 l

Preparation.

Let's prepare the mushrooms. Wash them and boil them in salted water - on average 20-30 minutes. Drain excess liquid through a colander.

Now the key point is to choose one of three grinding options. You can pass everything through a meat grinder, blend it in a blender until it reaches a consistency with small pieces, or finely chop it with a knife. This will determine the texture of the snack.
We especially like the contrast when the fruits of the forest and tomatoes go through a meat grinder, and the vegetables are finely chopped with a knife or using a grater. Try it if you have an extra minute.

So, we put mushrooms and tomatoes through a large wire rack into different bowls.

Finely chop the pepper and onion. Three carrots on a grater, size to taste, large regular ones - as always, to the point.

Fry the onion until golden - 3-4 minutes. Add pepper and carrots to it - simmer for 5 minutes. Next, simmer the tomatoes for 5 minutes.

The last to be added to the mixture is the mushroom mass. Simmer the caviar for 30 minutes. Do not forget to use the spatula a couple of times with passion - this way the dish will not burn.

Towards the end of cooking, add salt and sugar, herbs and spices. Simmer for another 10 minutes and while hot, place the caviar into jars.

For long-term storage, sterilization is required: 500 ml - 10 minutes, 1 liter - up to 20 minutes. We count from the moment of boiling water, which we pour up to the hangers of the cans.

Having rolled it up hermetically, let the supplies cool under the blanket. Best stored cool, away from light.

The beauty will last all winter, if you add 1 teaspoon of vinegar per jar (0.5-0.7 liters). Without a bite, only the acids from the tomatoes act as a preservative.

“Sunny” with carrots, onions and zucchini

This is the case when additional vegetables are tasty to cut. Zucchini is the basis here. Our favorites! How easily they adapt to the mushroom character. We will get a very tender dish, which, however, will have something to chew. A wonderful ensemble not only for bread, but also as a side dish.

According to the algorithm, the recipe is similar to the previous ones, but will require sterilization. But we don’t need to pre-boil the mushrooms. If you have a choice, it is better to take plate ones or a mixture of them with tubular ones.

We need:

Zucchini - 2 kg
Fresh mushrooms - 800 g
Tomatoes - 800 g
Onions - 500 g
Carrots - 300 g
Salt - 2 tbsp. spoons
Turmeric - 1 tbsp. spoon
Sugar - 60-80 g
Vegetable oil - 250 ml (150+100)
Apple cider vinegar (6%) - 5 teaspoons

Important details.

The preservation yield is about 4.5 liters.
We use young zucchini entirely. Remove the skin and seeds from the old ones. It is convenient to scrape out the latter with a spoon.

How to cook.

Cut the zucchini into small cubes. Chop the tomatoes in the same size (you can peel them). Chop the onion even finer. Three carrots on a grater.

Grind the washed and lightly air-dried mushrooms through a meat grinder. If you want to cut it, then cut it to the size of the zucchini.

In a large saucepan, fry the onion and add turmeric and salt. Zucchini goes with them - simmer the mixture for 15 minutes over low heat. Then add tomatoes and sugar - simmer for another 10 minutes.

During this time, fry the mushrooms separately with butter so that the liquid evaporates a little. Place the compacted mushroom mass into a saucepan. Stir and simmer gently for up to 10 minutes.

Taste for salt and add vinegar at the very end. Can be placed in sterilized jars. We will send them for short sterilization and seaming. For jars of 500-700 ml - 15 minutes.

Let the caviar cool, wrapped up, as usual. Store in a cool and dark place.

Before serving, add chopped herbs and 2 cloves of garlic. Pass it through a press for 3-5 servings.

Do you prepare mushroom caviar for the winter through a meat grinder? Recipes with carrots and onions are an impeccable choice. It seems to be without any frills, but the scope for creativity is inspiring. Here they played with the cutting, there they added new spices. And the perfect dish is ready in a new way!

P.S. By the way, here is a reminder on spices for the gifts of the forest - for the dinner table and for seaming for future use. Bon appetit and stop by for updates in the “Homemade Preparations” section!

Mushroom dishes are a decoration of Russian cuisine, but it is no secret that the onset of progress and urbanization is gradually reducing the number of mushroom dishes in our diet. The endless possibilities of collecting the purest and most edible mushrooms and preparing many dishes from them all year round, which were perhaps the main diet of our ancestors, are gradually becoming a thing of the past.

Even after purchasing mushrooms, many housewives only know how to prepare 3-5 recipes for dishes that include mushrooms. Only real mushroom pickers know almost everything about mushrooms: what mushrooms should be collected and at what time, how long should boletus, milk mushrooms, russula be cooked, what mushrooms are ideal for pickling, pickling, drying, stewing, what foods do they go perfectly with? Let's try to at least improve this situation a little.

Mushroom caviar from boiled mushrooms - basic technological principles

When preserving food, first of all, pay special attention to the issue of the safety of the prepared products - for canned mushroom dishes this requirement doubles. Let us briefly formulate the basic rules of mushroom canning:

The main principle of canning, which ensures long-term storage of products, is the sterility of containers, careful sorting of ingredients to remove dirt and signs of spoilage of vegetables. Shelf life is increased by pasteurization, which destroys harmful microorganisms. The duration of pasteurization depends on the volume of the cans, heating temperature, and the degree of preliminary heat treatment of the products.

Mushrooms have a dense texture and retain their shape even after prolonged cooking, but you should also take into account the degree of cooking of other components included in the dish: the consistency of the caviar components in the finished dish should be the same.

When stewing, vegetables and mushrooms, which consist primarily of water, retain at least 50% moisture. For preparations, use purified water.

The tightness of the closure protects the workpieces from the access of air, which, together with the products, contributes to the development of pathogenic microorganisms. Therefore, you need to carefully check the quality of the closures of the cans.

If products are prepared without pasteurization, then it is necessary to increase the content of natural preservatives in the products: salt, acetic acid, sugar. But sometimes this technique is not very suitable, because it significantly changes the taste of the product, not for the better.

When you use an unfamiliar recipe for the first time, do not take risks; it is better to pasteurize the product to avoid unnecessary troubles, even if the authors of the recipes emphasize that everything has been tested.

Some natural spices, in addition to taste and aroma, also have an antimicrobial effect: hot pepper, turmeric, bay leaf, juniper and other natural spices. Since various artificial stabilizers are not used in home canning, as in production, it is necessary to take into account the properties of spices in the process of home preparation.

When canning, it is better to add fresh herbs 5-10 minutes before the end of cooking or stewing in order to better preserve their aroma in the jar.

If you are not well versed in the types of mushrooms, then just buy those that are grown in greenhouses: champignons, oyster mushrooms, some types of honey mushrooms. Of course, the taste and smell of caviar from such mushrooms will be less intense, but you don’t have to worry about health safety - these mushrooms can be safely used for any dishes without prior boiling.

Mushroom caviar in a jar or in the freezer is an opportunity to quickly prepare pies or pizza, soup, cabbage rolls, stuffed eggplants, zucchini or tomatoes, add it to meat soups or use it to prepare porridges and beans.

Mushroom caviar from boiled mushrooms - a universal recipe

Ingredients:

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

P preparation:

Selected and washed wild mushrooms should be boiled until fully cooked. Typically, cooking edible mushrooms takes about 40 minutes. It is necessary to change the water once during cooking.
Place the boiled mushrooms in a convenient bowl. Let them cool a little.
Puree the mushrooms. This can be easily done using a kitchen blender or meat grinder. Do everything slowly. It is important not to leave whole pieces of mushrooms in the mass.
Take vegetables - onions and carrots. Finely chop the peeled onion and grate the carrot root on a coarse grater. Fry them in oil. This should take about 15 minutes.
Send mushroom puree for frying. Add salt and pepper immediately.
Cook for about 30 minutes. Then pour in the vinegar, but do it at the end, literally a couple of minutes before the end of the process. Cook to completion.
Sterilize the jars and boil the lids for a couple of minutes.
Fill a sterile container with caviar. Screw on the lids.

For canning, use coarse kitchen salt that is not iodized.

Often, some recipes indicate the amount of salt, sugar and vinegar in grams, while in others the measures are written in tablespoons. This creates confusion that wastes valuable time in the canning process. Make a sign for yourself and attach it in a visible place in the kitchen so that you never forget how many grams and what is contained in a tablespoon or teaspoon, so as not to be distracted from work by searching for tips on the Internet.

Canning jars can be prepared ahead of time so you don't have to waste time on the day you're preparing food for canning. Clean them with regular baking soda, rinse under strong running water and dry in a preheated oven. Then sterilize the lids, dry them in the oven and cover the jars. The container can not be removed from the oven until it is needed, and if you need to empty the oven, then transfer the jars to the table and be sure to cover them with a towel to maintain sterility.

When preparing jars and lids for canning, always add a couple of spare jars to the required quantity: it may happen that defects are suddenly discovered in the jars or lids, or the calculation of the required amount of containers turns out to be not entirely accurate, but the product is already ready for packaging and must be laid out in hot. Free yourself from unnecessary fuss in the kitchen during the hot preparation season.

Hello my dear readers and blog guests!!

The mushroom hunting season is coming to its logical conclusion and experienced mushroom pickers are collecting the last layers of “forest inhabitants”. And we continue to share with you interesting recipes from this type of harvest. And today on our agenda we have mushroom caviar, a very tasty and appetizing winter snack, with which you definitely won’t be left without dinner or lunch.

Let me remind you that we have already made preparations and remotely touched upon the issue of caviar. Now it’s time to talk about it in more detail; I’ll note right away that the recipes will be considered using boiled mushrooms. And by the way, when preparing an appetizer using my cooking methods, you can stock up on caviar for future use by putting the finished dish in a bag and in the freezer. Well, let's prepare this aromatic dish together.

Mushroom caviar with garlic is actually a very appetizing and tasty preparation, with its help you can stock up on mushrooms for the whole year. The following recipe is my favorite, I hope you like it too.

We will need:

Honey mushrooms - 2 kg;
Garlic - 3-5 cloves;
Onions - to taste;
Olive oil - for frying;
Salt - to taste;
Vinegar 70% - 1/3 tsp;
Bay leaf - optional.

COOKING METHOD:

1. We clean the honey mushrooms, rinse them, but do not soak them.

3. Then the honey mushrooms need to be washed.

4. Now we pass them through a meat grinder.

5. Peel the garlic and onion and cut into pieces.

6. Pass them through a meat grinder and add them to the mushroom mince.

8. Transfer the finished caviar into sterilized jars, add vinegar and cover with lids. Pour warm water into a large saucepan, put gauze or cloth on the bottom and set the jars to sterilize. Half-liter jars need to be sterilized for 30 minutes, and liter jars for 1 hour. Next, screw on the lids, turn the jars over and cover with a blanket until completely cool.

Our appetizer is ready, store it in a cool place.

Porcini mushroom caviar - recipe without sterilization

To prepare mushroom caviar without sterilization, take tubular types of mushrooms: porcini, boletus, boletus, boletus. We will prepare an appetizer of porcini mushrooms with you.

We will need:

Mushrooms – 1 kg;
Water – 1 l;
Onions – 4 pcs.;
Garlic – 3 cloves;
Vinegar – 2 tbsp. l.;
Salt, pepper - to taste.

COOKING METHOD:

1. Wash the mushrooms, add water, bring to a boil and cook for 10 minutes.

2. Now drain in a colander, rinse well, place in salted water, and cook for 15 minutes.

3. The broth must be washed off, and the mushrooms must be processed in a meat grinder.

5. Fry the mixture for 10 minutes. And put it in jars, don’t forget to pour 1 tbsp on top. l. vinegar.

6. Close the jars using plastic lids. Place the cooled snack in a cool place.

Advice! Place horseradish leaves on top of the finished caviar to prevent mold from appearing on the surface.

Video recipe for preparing mushroom caviar with carrots and onions

This recipe is very simple, because we will only use mushrooms, onions and carrots. This dish can be prepared to eat right away, or you can prepare it for the winter.

Take 1 kg of any fresh mushrooms, 300 gr. carrots and onions, 1 cup vegetable oil, 1 tsp. vinegar 9%, salt and prepare a very tasty dish according to the video recipe:

In this selection, tomatoes are also added to the caviar, it turns out really delicious. And if you want to preserve such yummy food during the winter, then add vinegar before closing the jars.

Mushroom caviar through a meat grinder with tomatoes

We will need:

Boiled mushrooms – 2 kg;
Large tomato – 1 pc.;
Onions – 2 pcs.;
Carrots – 1 pc.;
Vegetable oil – 0.5 cups;
Salt - to taste;
Ground black pepper - to taste.

COOKING METHOD:

1. Pass the boiled mushrooms through a meat grinder.

2. Cut the onions into rings.

3. Grate the carrots on a coarse grater.

4. Fry the onion in oil over medium heat.

5. Add carrots and fry along with onions.

6. Fried vegetables and tomatoes must be passed through a meat grinder. Combine with mushrooms and add vegetable oil.

7. Fry the caviar in a frying pan over low heat for about 50 minutes. Stir the mixture periodically.

8. Transfer the finished caviar into a clean, dry jar, let it cool and put it in the refrigerator.

You know, while writing this article, I came to the conclusion that the recipes for mushroom caviar are all very similar, we prepare it according to the same algorithm, and by adding different vegetables and spices we make it to suit our taste. Many people still have the question of which mushrooms are best to make caviar from. I’ll tell you that you can make this preparation from any, but I like honey mushrooms best of all. Share your ideas for preparing winter snacks, I will be glad. 😉