Delicious caviar from fresh forest mushrooms for the winter. A delicious recipe for boletus caviar for the winter

Or aspen, belong to the genus obabok (Leccinum). These are mushrooms of the II category of value, which turn black when dried. For such a "lack" of butterflies are called "black" mushrooms.

Boletus, photo from Wikipedia

Boletus (aspen) have many local names. These are “red” (“red ones”), “krasnushka”, “krasik” (= “handsome”), “bachnyuk”, “baby”, “kazarushka”, “chelyshi” (= young boletus), etc. The mushroom has such characteristic appearance that even a novice mushroom picker is unlikely to confuse it with other mushrooms. Possible "oversights" will not have disastrous consequences, since in our forests it is difficult to find poisonous twin mushrooms in boletus.

Place and time of growth of boletus

Aspen mushrooms grow in deciduous, mixed, less often in coniferous forests. Especially in damp places under tall aspens and in birch groves.

Aspen mushrooms are harvested from the middle to autumn frosts (usually before).

Description of the boletus

Boletus red (Leccinum aurantiacum) has many subspecies, which for us, mushroom pickers, differ only in color.

Hat. The color of the cap of the boletus largely depends on which trees it grows under and in what environment. The most beautiful boletus with a red and dark red hat can be found in those forests where tall aspens grow. In mixed forests, there are more orange-capped boletus. The white-pink color of the cap is in raw pine forests.

The image of the "classic" aspen is an elegant mushroom with a red or orange velvety hat. Its diameter is up to 25 cm (or more). It seems that the skin is made of the finest velor. The tubular, finely porous layer is white (smoky gray) at first, gray-brown with time. The pulp of young boletus is white, strong. At a break, it quickly changes its color. It becomes bluish, after which it turns black.

Leg flat, cylindrical or thickening downwards. The color of the fabric is light. It is covered with scales, which can be black, brown or white (for example, white aspen). The cut of the leg first turns blue, then acquires a dark purple hue, and then becomes almost black.

Boletus classification(aspen), available in the literature that mushroom pickers often use, is not always the same. In order not to irritate mycologists about the confusion in the types, subspecies and forms of aspen mushrooms (aspen mushrooms), we will only point out "atypical" options. For example, there are boletus with gray or grayish-purple caps. They often grow under poplars. Young mushrooms may have red-brown caps.

There are boletus with white hats. This is a white aspen growing in those coniferous forests dominated by pines. In dry summers, white aspen can also be found under aspens. Especially when the aspens are tall and the place is shady.

How to cook boletus?

If the boletus were not so tasty, they would not be classified as category II mushrooms. They are boiled, fried, stewed, dried, frozen, salted and pickled.

Do not collect old, too large and flabby boletus. They are unlikely to be good. These mushrooms in the basket spread and become unusable for any use.

... a young boletus and an adult boletus are, indeed, like two different mushrooms: different beauty, different pleasure when picking, different eating (V.A. Soloukhin "The Third Hunt").

I never leave cooked boletus in water. They quickly absorb moisture and soak. Aspen mushrooms are valuable for the strong mushroom flavor that persists in cooked dishes. At the leg, before cooking, you need to scrape off all the scales.

The bright red cap also changes with any processing and becomes black. As for the use, it suggests itself. Chelysha is best marinated. Old, large mushrooms should be dried. Hats of medium size are good to fry (V.A. Soloukhin "The Third Hunt").

How to pickle boletus?

Aspen mushrooms are marinated in different ways. I like the simple option proposed by Lidia Garibova ("Cultivation of mushrooms").

1. Small young boletus are selected. Caps are separated and sorted by size. The legs are marinated separately from the hats.

2. At high temperatures, the activity of microorganisms is suppressed. The action of acid and table salt also affects. When cooking, the first water, in which the mushrooms were boiled with a small amount of salt (1 tablespoon per 1 liter of water), is poured out. Dovarivayut in the second water or marinade. A decoction of boletus can be used as the basis of a fragrant marinade.

There is one secret: the taste will be more intense if you lower the mushrooms not into cold, but into boiling water. Mushrooms can be marinated in two ways: marinade and mushrooms are cooked separately, after which they are combined. Or mushrooms are boiled together with the marinade.

3. When preparing a marinade for boletus, then “citric acid and spices are not put into it, and vinegar is added half as much. Spices in this case are not recommended, as they can cause the mushrooms and marinade to darken (this does not happen when pickling porcini mushrooms: their flesh always remains white or creamy). This recipe is strictly adhered to at brewing stations where mushrooms are processed on a massive scale.”

When preparing the marinade for pouring, pour 0.5 liters of water into the pan, put 2 teaspoons of salt, 1 teaspoon of sugar. Some housewives traditionally add a few peppercorns, 1 bay leaf, 1 cloves and 1 g of cinnamon. All this is boiled for 20 - 30 minutes on low heat, after which it is cooled and a third of a glass of 8% vinegar is added.

Such a marinade is used for pickling pre-boiled mushrooms, which are thrown into a colander, cooled and laid out in jars. It will take about 250 - 300 g of marinade per 1 kg of boiled mushrooms. You can put peeled garlic cloves before pouring the cooked marinade over the mushrooms.

4. There is another option that I like better. Water is poured into the pan (to make proportions - 0.5 l), salt it (1 or 1.5 tablespoons) and pour in 1/3 faceted glass of 8% table vinegar. Prepared raw mushrooms are lowered into the pan. After they boil, the fire is reduced. Cook (stirring) for 25-30 minutes. Mushrooms secrete juice, so the liquid in the pan will be enough. The foam is removed with a slotted spoon.

Sugar (1 teaspoon) is poured after the foam stops appearing.

The mushrooms are ready when they sink to the bottom and the liquid is clear. After that, everything is cooled, and then the mushrooms with the marinade are laid out in jars. You can't roll banks!

5. A month later, pickled boletus is ready. They can be stored in a refrigerator or other cool place at an air temperature of 4 - 6 ° C for up to eight months. If you pour vegetable oil on the mushrooms, then the shelf life is extended.

Stewed boletus

This recipe is universal, as it allows you to supplement and change a number of components (except for the mushrooms themselves and salt).

We will need peeled and washed strong boletus mushrooms (about 1 kg), water (1 cup), a little flour (up to 2 tablespoons), 1 onion sliced ​​​​in circles, butter (1 - 2 tablespoons), salt and black pepper (taste). For spiciness, you can take mustard, soy sauce, mayonnaise or spicy ketchup. A softer version is obtained with sour cream or heavy cream.

The boletus cut into slices is stewed (under the lid) for 30-35 minutes in a deep frying pan or in a saucepan with a thick bottom. Add a glass of water. Salt is better towards the end of the stew. Five minutes before the end of cooking, put the onion, slightly fried in another pan in a small amount of odorless vegetable oil and mixed with flour. Before serving, you can add chopped garlic. Butter gives mushrooms a special taste. It is placed towards the end of cooking.

Delicious mushroom caviar (according to Soloukhin)

In Vladimir Alekseevich Soloukhin's book "The Third Hunt" you can find a recipe for very tasty mushroom caviar. Dried mushrooms are used in its preparation. Let's shorten the author's text a bit, preserving the order of preparation of this delicious dish. In passing, we note that with caviar from dried mushrooms, you can blind "ears". These are small dumplings with connected corners. They are fried in vegetable oil and served with mushroom soup.

1. “Dried boletus must be mixed with dried boletus and butter, mushrooms and other mushrooms that are found at this time. Mushroom caviar should be made from this bouquet, an extremely tasty and healthy dish.
“One of the most important conditions for preparing mushroom caviar is to thoroughly wash dry mushrooms so that particles of earth that have stuck to them or got into the tubular layer do not then crunch under your teeth.”

2. “The mushrooms washed in this way are boiled for an hour or a little more, making sure not to overcook. Overcooked, too sour mushrooms are not suitable for caviar.

3. “Then the mushrooms are passed through a meat grinder, salted to taste, mixed with heavily overcooked onions, a decent amount of vegetable oil and vinegar to taste are added, but very little. You can add a little bit of the strong broth that remained in the pan. From the rest of the broth, in order not to pour out such a precious broth, they usually prepare gravy for potato cutlets or any meat dish.

Vladimir Alekseevich clarifies that the most delicious caviar is obtained when the mushrooms are not passed through a meat grinder, but chopped with a chopper (chopper) in a wooden trough. At the same time, he notices that a meat grinder is usually used in an urban modern kitchen.

4. “The caviar is black, oily, and everyone who tries it for the first time says the same phrase, namely, that this caviar is tastier than real black granular caviar.
The snack is so tender that you should not drink vodka under it, but you can drink a glass of good thin cognac ”(V.A. Soloukhin“ The Third Hunt ”).

In the harvest year, mushrooms can be harvested quite a lot. But in our time, not everyone knows what can be prepared with them for the winter. Aspen mushrooms are usually frozen or salted. But this way of harvesting is already tired of many. If you want to cook delicious mushrooms for the winter, use the mushroom caviar recipe. Mushroom caviar from boletus is an excellent snack, which turns out to be unusually tasty and healthy for the body.

This recipe for harvesting for the winter is very popular with many housewives. And this is not surprising, because boletus mushroom caviar is a welcome preparation on any table. Boletus is a tender and juicy mushroom that conveys these qualities to caviar. As a result, it turns out with a soft structure and rich taste.

Preparing a recipe for such a preparation for the winter is quite simple - the main thing is to collect or buy mushrooms in advance, from which the process of preparing snacks will take place.

It is important to note that boletus mushroom caviar is a must for any mushroom picker. After all, a delicacy made from fresh mushrooms will easily go with a bang with the onset of cold weather.

What can be served with?

Traditionally, boletus mushroom caviar is served with bread for the winter, but these days most dishes can be supplemented with such a preparation:

• soups;
• hot sandwiches;
• meat dishes;
• vegetable casseroles;
• pies.

It is also worth noting that the recipe for preparing such a delicacy is quite simple, quick and very easy, so any, even an inexperienced hostess, can easily handle it.
To prepare a treat, you will need a minimum of products, and a couple of hours of free time. It is worth noting that homemade boletus caviar over the winter turns out to be much tastier than store-bought. And all because you will use natural ingredients that are properly combined with each other.

In this regard, it is worth remembering one important rule - during cooking, the recipe is not recommended to be changed and supplemented so as not to spoil the taste with "own" ingredients.

What can be added to the workpiece?

In addition to the main components, you can add carrots, fresh tomato or tomato paste, herbs, garlic, any spices (including spicy ones), pickles and so on to the recipe. The main thing to remember is that you should not put a lot of “your” components in the dish, as they radically change the taste of the workpiece, which not everyone will like.

Cooking Tips:

1. Mushrooms are recommended to be taken only fresh, and those that have lain in the refrigerator for a week should be discarded, as they have already lost their juiciness and become tough. In addition, the legs of the boletus quickly wither, so they need to be added to the workpiece only fresh.
2. You should not put a lot of onion in the recipe, as it will kill the taste of mushrooms and make it “unnatural”.
3. As a seasoning, be sure to use peppercorns, which can not only give the caviar an amazing aroma, but also give it a great taste.
4. Vinegar is best used at 9%.
5. Aspen mushrooms should not be rotten or wormy, so you will need to thoroughly clean the mushrooms before cooking.
6. Boletus caviar for the winter will turn out to be especially tasty if you follow all the above tips and make the harvest with love.

Cooking method:

To make your own delicious treat, you will need:

• 2 kg of boletus (necessarily fresh);
• 10 pieces of peppercorns;
• 1 spoon of 9% vinegar;
• 3 onions;
• 3 carrots;
• a little bay leaf;
• salt and spices to taste;
• frying oil.

The first step is to prepare the mushrooms. To do this, carefully clean the leg and hat, rinse under running water and cut into small cubes. After that, we transfer them to the pan, add a little salt and cook over low heat for 15 minutes after boiling.

To remove all unnecessary salt and foam from the boletus, the mushrooms should be washed again in cool water. After that, leave the product in a colander until the water drains completely.
We twist the mushrooms in a meat grinder or food processor. Then we clean the vegetables, wash them. We cut the onion into half rings, three carrots on a medium grater. We shift the vegetables to the pan, pour a little oil and lightly fry the mixture. You don't need to salt the vegetables.

After that, we shift the roast to the mushrooms, mix thoroughly, add spices and bay leaf and leave the mass to stew over low heat. On average, caviar from boletus for the winter is made for at least 1.5 hours until all products become soft and soaked in juice.

Stir occasionally so that it doesn't burn on the pan. After cooking, add vinegar to the mixture: it is necessary so that the caviar acquires a slight sourness, and also stands in the refrigerator for a long time and does not deteriorate.

All that remains for you is to wait until the delicacy acquires an exquisite aroma and amazing taste (on average, caviar should be infused for 2-3 months).

If desired, this recipe can be diversified with 3-5 cloves of garlic.

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In the harvest year, mushrooms can be harvested a lot, but not everyone knows what delicious preparations can be made from this product. Mushrooms are usually boiled and frozen, as this is the easiest way to prepare for the winter. And you can cook caviar from boletus, the taste of which is tender and fragrant.

Boletus caviar

This is a universal recipe for which you can use other types of mushrooms.

Ingredients:

• fresh boletus;
• 2 medium sized onions;
• 1 head or 6 cloves of garlic;
• 6 tablespoons of wine vinegar (3%);
• 3 tablespoons of vegetable oil;
• pepper (a mixture of ground and peas), salt, bay leaf.

How to cook?

Jars should be prepared in advance by sterilizing them and lids at high temperature.

Aspen mushrooms are thoroughly cleaned of dirt, washed in several waters, boiled until tender. Peeled garlic and onion should be chopped and fried until golden brown. Next, the boletus is crushed with a blender or by passing them through a meat grinder. Add fried onions and garlic to the mushroom mass and knead the resulting mass until smooth. All spices, vinegar and vegetable oil are sent next. Vinegar is poured at the rate of a spoonful for every half liter of mushroom caviar.

Caviar is laid out in jars, covered with a lid, but not rolled up. Next, the blanks must be sterilized for an hour. After that, the lids are tightly twisted, the jars are turned upside down and left to cool.

Boletus caviar for the winter

Ingredients:

• 0.3 kg of onion;
• 1 kg of boletus (other mushrooms can be used);
• 0.3 kg of carrots;
• 200 ml vegetable oil;
• 1 tsp table vinegar;
• spices (to taste), salt.

How to cook caviar from boletus?

Separately, fresh, peeled and washed boletus, onions, carrots must be passed through a meat grinder. Next, sunflower oil is heated in a frying pan and onions are fried, after which carrot mass and mushrooms are added to it. The resulting caviar is salted, spices are added and everything is thoroughly mixed until a homogeneous consistency. Stew mushroom caviar for about an hour with regular stirring. A few minutes before the end of cooking, vinegar is added to the caviar. The finished mushroom mass is laid out in sterilized jars, twisted with lids, turned over and left under a warm blanket until cool.

Experimenting with spices, mushroom caviar will turn out different tastes.

Preparing caviar for the winter from ripe, appetizing boletus mushrooms is a prerequisite for every mushroom picker - after all, an amazing delicacy prepared from fresh wild boletus mushrooms will go “with a bang” in the cold season. You can eat caviar from fragrant mushrooms with soup, a meat dish, or with soft white bread, as a cold or hot sandwich. And to prepare such a fragrant delicacy for the winter, it will take only a couple of hours, but you can enjoy an exquisite product for a very long time. Ingredients of boletus caviar:

• boletus - 2 kg .;
• 9% vinegar - 1 tbsp. l.;
• black pepper - 10 peas;
• bay leaf, turnip and carrots - 3 pcs.;
• salt - to taste;
• vegetable oil - 2 tbsp.

For caviar, mushrooms are chosen not rotten, not wormy and not with a cracked cap or leg. The taste of the future mushroom dish will depend on the quality of the butternut squash. Whole mushrooms must be washed and cut into medium-sized pieces, which will subsequently need to be boiled in salt water over medium heat for 10-15 minutes. To wash off all unnecessary foam and excess salt from boiled mushrooms, boletus mushrooms are washed again with cool water. After that, the water from the mushrooms should drain, and only then you can proceed to the further processing of hearty "foresters". Washed aspen mushrooms twice must be scrolled in a meat grinder. Do not forget about vegetables. They will need to be cleaned and cut. For example, onions are cut into thin half rings, and carrots are rubbed on a coarse grater. The chopped vegetable mass must be fried in oil, and then added to the mushrooms. Almost ready mushroom caviar should be “watered” with the remnants of vegetable oil, and also seasoned with fragrant black pepper and bay leaf. Assorted mushroom vegetables should be stewed over medium heat for 1.5-2 hours. The dish needs to be stirred occasionally so that it does not burn. Caviar should be tender to taste, and frying will spoil the subtle taste of mushroom delicacy. When mushroom caviar from aspen mushrooms is almost ready, you can add a tablespoon of vinegar to it and immediately mix the whole mass. This is necessary not only so that the taste of boletus caviar acquires a spicy “sourness”, but also so that the finished caviar does not deteriorate when seaming for the winter. Then the caviar is laid out in sterilized dry jars and tightly closed with lids. Rolled jars should be stored in a cool, but not damp place. All that remains is to wait until the mushroom caviar is infused and acquires a unique exquisite taste. Enjoy homemade preparations and share the recipe with relatives and friends. Have a delicious lunch!

If you don’t have caviar from fresh forest mushrooms for the winter in your refrigerator yet, then we are coming to you with our recipe! And I assure you, for the winter, this is loudly said, because if there are more than 2 people in your family, then a month will not last. In fact, this is a very tasty dish of mushrooms, and the amount of preparation for the winter depends on how you succeeded in quiet hunting.

The most delicious caviar is obtained from the legs of mushrooms: porcini, boletus, boletus, boletus. You can also use the caps of these mushrooms, but only elastic and young ones, otherwise you will get a mess. Honey mushrooms go to the whole caviar! In addition to the mushrooms themselves, salt and vegetable oil, we do not need anything.

How to cook caviar from mushrooms

1. We clean and wash the mushrooms.
2. Boil over moderate heat, removing the foam for about 30 minutes. Salt should be to taste, but very good, because mushrooms love salt.
3. Drain into a colander, rinse with cold water and let it drain.
4. We twist everything in a meat grinder.
5. We spread this mass in a preheated dry frying pan.
6. Stir occasionally, evaporating excess liquid.
7. Add vegetable oil to the pan and fry for another 15 minutes, stirring. Taste for salt, if you don't feel it, add more.
8. Prepare small jars. They need to be sterilized in any way familiar to you. I do it in the microwave. I put half a glass of water in the middle of the circle, and around the jar. I set the highest power and turn it on for 6 minutes!
9. Transfer hot caviar to dry sterilized jars (I take 0.5 liters each).
10. Pour in 3 tablespoons of boiling vegetable oil.
11. Cover with clean lids and let cool.
12. Once cooled down, store in the refrigerator. and hang a barn lock!

Such caviar can be stored in the refrigerator for 5-6 months. There is never too much mushroom caviar and it will be very tasty if, before use, directly into a jar of cold caviar, squeeze a few cloves of garlic and mix everything.

Do you still have mushrooms? Cook delicious according to an old grandmother's recipe or