Mushroom caviar from boiled mushrooms: home canning technology. Delicious and versatile preparations of homemade caviar from boiled mushrooms

• 0.5 kg of boiled mushrooms;
• 5 onion heads;
• 75 ml of sunflower oil;
• 1 tsp 9% vinegar;
• black pepper (ground), salt - to taste;
• 2 bay leaves.

Cooking:

• Rinse the mushrooms thoroughly, remove all dirt from them, free the legs from plaque. You can use a regular knife for this.

• After the mushrooms are cleaned of plaque, washed, they need to be boiled. To do this, you need a large pot. Mushrooms are filled with water and put on fire. It is recommended to salt the water a little, to taste. Enough 1 tablespoon per 5 liters of water.

• During boiling, a large amount of foam appears on the surface. It must be removed in a timely manner.

• Boil the mushrooms for half an hour, drain the water and carefully place in a colander, let cool. Skip the boiled mushrooms with a wire rack with large holes.

• It is recommended to chop the onion with a knife. This will give the workpiece a denser texture.

• Lightly fry the chopped onion in oil. As an option: put it out on the water. In this case, it will not be felt in the workpiece.

• As soon as a golden crust has formed on the onion, add it to the minced mushroom. Simmer the resulting mixture for 40 minutes in a container with a tightly closed lid. The mass should be properly steamed. Sometimes you need to stir the workpiece.

• After that, pepper, vinegar, bay leaf are added. Everything is taken in individual proportions, depending on taste preferences. Simmer contents for 10 minutes. Before you spread the mushroom caviar in jars, you need to remove the bay leaf.

• Banks must be sterilized. This requires a large bowl. Fill the container with warm water. Be sure to put gauze on the bottom and put jars on it for sterilization. Carefully remove the finished containers, tighten the lids tightly. Put under a blanket.

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After cooling, mushroom caviar should be stored in a dark, cool place. Can be put in the refrigerator. Preparations from boiled mushrooms do not store for a long time - two months no more.

Attention!

When sterilizing, it is necessary to maintain the exact time depending on the volume of the container: 500 ml jars are sterilized for half an hour, 0.650 and 0.750-liter jars - 45 minutes, 1 liter - 1 hour.

Caviar from white mushrooms - a recipe for the winter with carrots and onions

For the preparation of caviar from mushrooms, large-sized fruits are suitable. An important component of the preparation of a delicious mushroom snack is the exact observance of the cooking recipe. The result is excellent.

Ingredients (per 1 kg of mushrooms):

• 50 grams rast. oils;
• 2 carrots;
• 2 heads of lettuce onion;
• 2 tbsp. l. salt;
• red pepper (ground), cinnamon - at your discretion;
• 5 peas of allspice;
• 1 kg of mushrooms;
• 2 tsp vinegar 9%.

Cooking:

• Rinse the mushrooms well under running water. Can be cut into pieces (optional).

• Take a pan with a deep bottom, put the mushrooms, fill with water. Nothing extra needs to be added. Boiling time: 25-30 minutes. After the time has elapsed, throw the mushrooms into a colander for re-rinsing.

• Cool the cooked fruits and pass through a meat grinder.

• Coarsely grate the carrots, cut the onion into rings.

• Heat the vegetable oil in a frying pan and fry the onions and carrots a little on all sides. This will take about 10-15 minutes. Twist vegetables as well as mushrooms.

• Combine everything chopped in one pan, stir, season with the right amount of spices to taste.

• Cook over low heat for 25 minutes. It is very important to constantly stir the contents to avoid burning.

• Before the end of cooking for 5 minutes, it is worth pouring 2 teaspoons of vinegar into the mixture. Mix well.

• Snack jars should be well sterilized. It remains only to fill them with mushroom caviar and tightly close the lids.

In the process of preparing this dish, you should use containers with thick walls. The amount of snack (subject to the exact observance of the ingredients) is small: even a frying pan with high sides is quite suitable for cooking.

Caviar from dried mushrooms

Mushroom caviar, harvested for the winter, is especially delicious obtained from dried fruits. It turns out a simple dish, at the same time, it can be safely attributed to delicacies. For snacks, only forest mushrooms are suitable. Their aroma cannot be replaced by any modern flavor additive. When a dish is made exclusively from mushroom caps, it is delicious in a special way. Instead of spices, it is enough to add a mixture of Provence herbs.

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

How to cook for the winter

These include:

Lemon juice (halves are enough for 1.5 kg);
table vinegar with a concentration of 9% (2 tablespoons per 2 kg);
some spices also have antimicrobial properties (for example, bay leaf, pepper, turmeric).
Banks 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 on 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 caviar from boiled mushrooms

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

We will need:

1.5kg main component;
250 g of 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 from mushrooms, the quality of which there is the slightest doubt.

We move them to a large saucepan and put on fire. As soon as the water boils, immediately drain and put on the stove with fresh liquid. Be sure to cook for at least an hour, after which we recline in portions in a colander and cool naturally.
At this time, you can do the onion, which we cut in 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.
We heat up a thick-walled pan or cauldron. Pour in the 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

A savory snack that the whole family will love. Its colorful appearance captivates the eye.

Prepare:

300 g of onion;
6 cloves of garlic;
300 carrots;
1 st. l. salt;
1 kg of mushrooms;
½ cup vegetable oil;
2 bay leaves;
pepper mixture.
Always remove the garbage brought by the mushrooms first. It is better to rinse under running water, clean, if necessary, remove damaged areas.
We put it to boil in a saucepan with water, after boiling we change the liquid, add some salt and add lavrushka.
After about 25 minutes, the mushrooms should sink to the bottom, put them in a colander, let them cool slightly.
We clean the carrots and onions, cut. Fry in a hot pan with oil. Together with the main component we twist in a meat grinder.
We send it to stew for another half an hour, but already with slow heating.

From frozen

In terms of their qualities, caviar from frozen and boiled mushrooms is no different. It is enough to get them in advance and let them lie down at room temperature.

Let's change the ingredients a bit:

1.5 kg of champignons;
5 tomato;
salt;
greenery;
300 ml of vegetable oil;
700 g red onion;
allspice.
We clean the bulbs and chop. We fall asleep in a pan with oil for passivation. As soon as you smell the aroma, add the grated tomatoes and reduce the flame.

To remove the skin, it is enough to scald the tomatoes with boiling water.

Rinse the thawed mushrooms, remove the blackened areas and cut into slices. We send to the onion frying, add the necessary seasoning and salt. We will languish until fully prepared.

Soy sauce added instead of salt will help to saturate the taste.

At the end, pour chopped greens, transfer to a blender bowl, chop. After cooling a little, we decorate in a beautiful bowl.

From dried mushrooms

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

Required:

1 kg of dried chanterelles;
2 tsp dry mustard;
4 bulbs;
garlic to taste;
salt;
black pepper;
a glass of vegetable oil;
2 tsp Sahara;
Bay leaf.
In the beginning, for the caviar of their dried mushrooms, you need to soak the chanterelles. Pour them with water at room temperature and leave overnight to swell. In the morning, drain the liquid, rinse, fill with fresh water, add some salt and add lavrushka. We put on fire. Cook for 30 minutes, constantly removing the foam with a slotted spoon. We throw it away in a colander.
In a cauldron with oil, pass the onion, add the chanterelles, and overcook until a light blush. Then grind with a blender. Dilute spices with a small amount of boiled water and pour into the mass. Mix thoroughly.

Mushroom preparation from dried mushrooms

We will cook from 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 art. l. vinegar.
Mushroom caviar from dried mushrooms is prepared according to the principle of the previous recipe. That is, we soak the hats overnight, change the water and cook for about half an hour. First fry the onion with carrots until soft, then add porcini mushrooms.
When a light golden crust appears on the hats, we twist everything in a meat grinder, season, add salt and pour in the vinegar (add it slowly, constantly trying not to overdo it). If you are going to store for a long time, transferring to clean jars, pasteurize for 30 minutes.

Caviar from salted mushrooms

This is perhaps the easiest way to prepare. That's all, because the first stage of this dish has already been completed. We do not need to boil and fry the mushrooms, they can already be served on the table. But let's add more ingredients.
The most important will be onions. Its quantity depends on the weight of the finished product. You can also add carrots if you like. All vegetables are sautéed in vegetable or olive oil.
It will take no more than half an hour to cook caviar from salted mushrooms. We take out the canned product from the jar, put it in a colander and rinse thoroughly, removing excess salt. Let the water drain and dry a little.
Then just chop together with vegetables in any way:
chop very, very finely;
use a meat grinder;
crumble blender.
Add your favorite spices to taste and mix well.

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

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

Ingredients

Assorted Mushroom Caviar Recipe

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

Recipe for mushroom caviar with lemon

Ingredients

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

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

Mushroom dishes are an adornment 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. Unlimited opportunities to collect the purest and most edible mushrooms, cook many dishes from them all year round, which were almost the main diet of our ancestors, are gradually becoming a thing of the past.

Even having bought mushrooms, many housewives know how to cook only 3-5 recipes for dishes that include mushrooms. Only real mushroom pickers know almost everything about mushrooms: what mushrooms and what time to pick, how much to cook boletus, milk mushrooms, russula, which mushrooms are ideal for pickling, pickling, drying, stewing, what products do they go well with? We will try, at least a little, to correct this situation.

Mushroom caviar from boiled mushrooms - basic technological principles

Being engaged in canning products, first of all, pay special attention to the issue of safety of prepared products - this requirement is doubled for canned mushroom dishes. Let us briefly formulate the basic rules of mushroom canning:

The main principle of conservation, which ensures long-term storage of products, is the sterility of containers, careful sorting of ingredients with the removal of dirt, traces of spoilage of vegetables. Pasteurization increases the shelf life, due to which harmful microorganisms are destroyed. The duration of pasteurization depends on the volume of cans, the heating temperature, the degree of preliminary heat treatment of products.

Mushrooms have a dense texture and retain their shape even during long-term cooking, but the degree of boiling of other components that make up the dish should also be taken into account: the consistency of the caviar components in the finished dish should be the same.

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

The tightness of the closure protects the blanks from air access, which, together with the products, contributes to the development of pathogenic microorganisms. Therefore, it is necessary to carefully check the quality of the capping of cans.

If the preparation of products occurs without pasteurization, then it is necessary to increase the content of natural preservatives in the preparations: salt, acetic acid, sugar. But such a technique is sometimes not very suitable, because it significantly changes the taste of the workpiece, not for the better.

When you use an unfamiliar recipe for the first time - do not take risks, it is better to pasteurize the workpiece to avoid unnecessary trouble, even if the authors of the recipes emphasize that everything is checked.

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 preparations.

It is better to add fresh spicy herbs during canning 5-10 minutes before the end of cooking or stewing, in order to better preserve their flavor 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 mushrooms. Of course, the taste and smell of caviar from such mushrooms will be less saturated, but you don’t have to worry about health safety - these mushrooms can be safely used for any dishes without pre-boiling.

Mushroom caviar in a jar or in the freezer is an opportunity to quickly cook pies or pizza, soup, cabbage rolls, stuffed eggplants, zucchini or tomatoes, add it to meat hodgepodges or use it to make cereals, beans.

1. Mushroom caviar from boiled mushrooms - preparation for mushroom soups

Ingredients:

Honey mushrooms 5 kg

Muscat, ground

Carrot 400 g

Bay leaf

Refined oil 250 ml

Vinegar 9% 150 ml

Greens (dill, parsley) 200 g

Yield: 5 cans of 0.5 l

Cooking method:

Sort the mushrooms: leave the whole ones for salting, drying or pickling - all the rest will do for caviar. Clean them from leaves, coniferous needles, soak in cold water and wash well.

Place in a large saucepan, cover with water, bring to a boil. To remove the foam, drain the water by throwing them through a colander, rinse. Pour purified water into the pan, put the mushrooms again. Simmer for 20 minutes, adding peeled whole carrots (2 pcs., medium size), 2 washed whole onions in the husk, salt, bay leaf, allspice and black pepper. Continue to cook for 20 minutes until the mushrooms sink to the bottom.

Remove the boiled mushrooms with a slotted spoon, and strain the broth. Peel the remaining onion and scroll with the mushrooms in a meat grinder. Pour the prepared mass with broth, simmer for 10 minutes over low heat, adding oil.

Place hot mushroom caviar in heated, dry and sterile jars. Add 30 ml of vinegar, nutmeg, ground pepper, chopped herbs to each jar separately. Cover them with sterile lids and pasteurize for 40 minutes. After tighten the lids, turn the jars over, wrap. When cool, move to the basement.

Mushroom caviar from mushrooms according to this recipe can be used for fillings. Only in winter, when you open a jar, do not forget to stew caviar in butter, adding powder from dried ground mushrooms.

2. Mushroom caviar from boiled mushrooms - preparation for the first dishes from milk mushrooms (dry freezing)

Ingredients:

Milk mushrooms 3 kg

Spices - to taste

White roots (celery and parsley) - 50 g each

Carrot, red 90 g

Fresh dill - 120 g

Vegetable fat 150ml

foil bags

Cooking:

Sort and wash mushrooms. Keep them overnight in salted water. Soaking time can be extended up to two days. Milk mushrooms before the main cooking should be boiled twice, rinsing and changing the water. Cooking time - 20-25 minutes. When re-cooking, add salt (20 g / 1 l), bay leaf, white roots (parsley, celery), carrots, dill, pepper mixture.

Finely chop the boiled mushrooms and fry in hot oil, adding finely chopped onions. Divide the prepared caviar into portions and place in prepared food foil bags. Choose the amount of servings arbitrarily. Pinch the edges of the bags carefully and hermetically. Place them in the oven preheated to 200°C for another 20 minutes. Then turn off the oven, and without taking out the workpiece, cool. Without unwrapping, transfer the caviar in foil to a container and put it in the freezer.

You can store frozen mushroom caviar from boiled mushrooms for 6 months. Use blanks for cooking soups, and in order to enhance the aroma of mushroom broth, also prepare powder (mushroom seasoning) from dried porcini mushrooms and honey mushrooms.

3. Mushroom caviar from boiled mushrooms - chanterelles in tomato

Ingredients:

Chanterelles 4 kg

Firm tomatoes 1.0 kg

Carrot 500 g

Oil, purified 300 ml

Hot pepper, capsicum - to taste

Garlic 100 g

Cloves, coriander, allspice - to taste

Sugar 80 g

Salt, coarse 100 g

Greens 200 g

Vinegar essence40 ml

Milk 1.5 l

Yield: 12 cans of 0.5 l

Progress:

Sort the chanterelles and wash. Soak for 2-3 hours in ordinary cold water, then drain it, and soak again for an hour, adding milk and a little salt to the water. If the chanterelles were collected in hot, dry weather or in a pine forest, then they must have accumulated bitterness, which can be removed with milk. After that, rinse the mushrooms in running water and boil in a large volume of water.

Peel and then cut into small cubes tomatoes, onions, carrots, hot peppers, chop greens. Chanterelles cut into slices. Heat the oil, sauté the onions and carrots, then add the tomatoes and peppers, season with spices and simmer the dressing for 10 minutes.

Arrange the chopped chanterelles in jars, waist-deep. Add a teaspoon of vinegar essence, chopped garlic and chopped herbs to each jar. Divide the hot dressing evenly over the top. Place the jars in a saucepan filled with hot water, sterilize the caviar for 20 minutes from the moment of boiling. Screw on the lids and turn the jars over. Wrap, and after cooling, put in a dark and cool place.

4. Mushroom caviar from boiled mushrooms - russula with white beans in tomato

Products:

Beans, pearl 750 g

Russula

Tomato paste 450 g

Oil 300 ml

Bay leaf

Salt 20 g per 1 liter of sauce

ground coriander

Carnation

Sugar - to taste

Vinegar 9% - 25 ml per 1 jar

Cooking:

Sort the beans and soak overnight. Weld it. Grains should be dense, but not boiled.

Russula soak in salt water. Mushroom pickers assure that these mushrooms can not be boiled, but immediately used for cooking, but, for your own safety, boil them for 20 minutes, then rinse, finely chop.

Chop the onion and saute it with tomato paste in vegetable oil. Chop and add garlic, ground spices, sugar, salt and water (1.5-1.7 l). Blend the dressing until smooth.

Put the prepared mushrooms and beans in a deep bowl, pour over the prepared sauce, simmer for fifteen minutes, and then place the cooked caviar with beans in prepared heated jars with a capacity of 0.5 liters. Pour vinegar into each jar, cover and pasteurize for 25 minutes. Seal the jars and turn them over. Store in a cool and dark place.

5. Mushroom caviar from boiled mushrooms with rice - filling for pies, cabbage rolls and vegetables

Ingredients:

Boletus 3 kg

Carrot 1.2 kg

Oil 200 ml

Rice, polished (boiled) 600 g

Cardamom

Bay leaf

Cooking technology:

Sort fresh boletus, cut off the legs at the base, rinse thoroughly, put in a saucepan. Fill with water, bring to a boil. Drain in a colander and fill with re-cleaned and cold water. Given the subsequent frying of the mushrooms, cook over moderate heat for 20 minutes over moderate heat, salting the water a little more than normal. Wash the mushrooms again and cut them into cubes or pass through the grate of a meat grinder with large holes.

Boil rice until half cooked. Finely chop the peeled onion, chop the carrots on a coarse grater. Grind spices into powder. Heat the oil in a deep saucepan. Fry the mushrooms, seasoning with spices, and transfer them with a slotted spoon to a separate bowl. Saute carrots and onions in the same oil. Put the mushrooms back into the saucepan and add the boiled rice.

After stewing caviar with rice for 15 minutes, put it in sterile hot jars. Cover them with lids and place on a baking sheet. Pour hot water into the bottom of the baking sheet and put it in the oven, preheated to 180 ° C, for 15 minutes. Seal the jars immediately, removing them one at a time from the oven. Turn over and wrap. After cooling, transfer to the basement.

6. Mushroom caviar from boiled mushrooms - a hodgepodge of boiled mushrooms and cabbage

Products:

White cabbage

vegetable fat

Frozen boiled mushrooms

Spices to taste

Tomato sauce

Vinegar 9% 30 ml per 0.5 l

Cooking order:

Chop washed and peeled vegetables and fry them separately, and then stew, adding salt, sugar, ready-made tomato sauce and ground spices along with mushrooms. All ingredients for the dish are taken in the same amount, tomato sauce and spices are to taste, and vinegar is added before rolling the lids, 30 ml per jar (0.5 l).

Pasteurization time - 15 minutes. Check the quality of the closure by turning the jars over and wrap them until they are completely cool.

For canning, use coarse non-iodized kitchen salt.

Often, in some recipes, the amount of salt, sugar and vinegar is indicated in grams, while in others the measures are recorded in tablespoons. This creates confusion that wastes valuable time in the canning process. Make a plate for yourself and attach it in the kitchen in a conspicuous place 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 clues 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 a strong stream of water and dry in a preheated oven. Then sterilize the lids, also dry them in the oven and cover the jars. The container can not be taken out of 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 marriage is suddenly found in the dishes or lids, or the calculation of the required amount of containers will not be entirely accurate, and the product is already ready for packaging and it must be laid out in hot. Rid yourself of unnecessary fuss in the kitchen during the hot season of blanks.

Mushroom caviar from boiled mushrooms turns out to be very tasty and fragrant. Be sure to prepare such an appetizing snack for the winter to enjoy it every day. This dish goes well with a variety of side dishes.

Ingredients:

mushrooms - 1 kg;
onions - 250 g;
carrots - 250 g;
garlic - 4 cloves;
vinegar essence - 1/3 tsp;
refined vegetable oil - 70 ml;
salt - 1 tbsp;
peppercorns - 3 pcs.;
bay leaf - 2 pcs.;

Cooking:

1. We clean the mushrooms from dirt and debris and wash them in running water. We take a container, pour cold water into it, put the mushrooms here.

2. Add peppercorns, bay leaf, cook for 25 minutes. Be sure to add liquid. As soon as the mushrooms are at the bottom, then they are ready. Drain the brine from the container, transfer the mushrooms to a sieve and rinse. Let's start preparing vegetables. Peel the onion from the husk, chop into small cubes.

3. We clean the carrots and three on a coarse grater. Cut the garlic into small pieces. We heat the brazier or frying pan, pour in the oil, transfer the vegetables here. We make the fire smaller, simmer the mushrooms until fully cooked.

4. Grind mushrooms with vegetables using an electric meat grinder or blender. Transfer the mixture to the skillet. We add spices. Season with vinegar.

5. Fry the caviar for half an hour under the lid. Throw garlic in the delicacy before the end of cooking. As soon as the liquid evaporates, turn off the fire.

6. We lay out the caviar mixture in sterilized jars, close the lids. We send filled containers to be sterilized (liter for an hour, and half-liter for half an hour). We carry out sterilization in an oven or a pan with liquid. We twist the banks, put them upside down, let them cool.

Mushroom caviar of their boiled mushrooms for the winter

We offer another most delicious recipe for extraordinary caviar. Believe me, your household will appreciate this appetizer!

Ingredients:

mushrooms - 1 kg;
onions - 200 g;
lemon juice - ¼ citrus;
vegetable or olive oil - 3 tablespoons;
ground black pepper, salt - to your taste.

Cooking:

1. We take mushrooms, clean them from dirt and rinse thoroughly.

2. Prepared mushrooms are sent to cook for 1 hour.

3. We shift the mushrooms into a colander so that the glass has excess liquid.

4. Remove the husk from the onion, chop the vegetable finely, send it to fry. We take out a meat grinder, chop the mushrooms with onions.

5. Salt the resulting mass, throw the pepper, put it in a bowl, leave to stew for 10 minutes.

6. After cooking, pour over lemon juice.

7. We lay out the caviar in clean jars, send them to be sterilized, roll them up with lids.

8. Cool and put in the refrigerator or basement for storage.

How to make mushroom caviar for the winter: a simple recipe

In order to prepare this very satisfying and tasty snack, you will need inexpensive and simple products. You can serve such a treat not only to the everyday, but also to the festive table.

Ingredients:

mushrooms - 3 kg;
vegetable oil - 200 ml;
onions - 5 pcs.;
salt - to your taste.

Cooking:

1. We clean the mushrooms, transfer them to an enameled container, in which we boil salt water in advance.

2. Boil for 20 minutes, send to a colander and rinse, wait until all the liquid has drained.

3. We take a meat grinder, put on a fine mesh, grind the product (pre-boiled).

4. Remove the husk from the onion, cut into two parts and also grind.

5. Mix the vegetable with mushrooms, salt, heat the pan with oil, spread the mixture. Saute until the liquid has evaporated, stirring all the time. Cook for half an hour, on low heat.

6. We distribute the snack in jars, which we sterilize in advance, close the lids (plastic).

7. Set aside the filled containers aside, the workpiece should cool. We rearrange the jars of caviar in the refrigerator.

That's all, these mushroom snacks will give you and your household a real pleasure during the meal, and the festive table will be brighter and more original!