How to make mushroom caviar from dried mushrooms. Delicious recipes for mushroom caviar with garlic and egg

Ingredients:

• Dry mushrooms - 1 cup
• Onion - 1 pc.
• Vegetable oil
• Fresh herbs - 1 bunch
• Salt, sugar, vinegar - to taste

How to cook caviar from dried mushrooms:

Pour dry mushrooms with cold water and leave to swell for at least two hours. It is recommended to soak food overnight. It is better to use mushrooms for cooking caviar only after they become soft. After preparing the mushroom mixture, the ingredients must be cooked for at least 30 minutes.

Throw the finished mushrooms in a colander and rinse with cold water. Before use, it is better to dry them slightly with a paper towel. Excess liquid can affect the consistency of the caviar and make it not too thick.

Put the workpiece in a pan and add a minimum amount of vegetable oil. Saute the mushrooms for 15-20 minutes, stirring constantly with a spatula. The rich aroma and golden hue will tell you about the readiness of the ingredient.

Put the mushrooms in a separate container, and fry carefully chopped onions in the remaining oil. Combine the fried onion with the mushroom mixture and mix the ingredients thoroughly. Grind the finished mass with a blender.

In the process of grinding food, add salt, sugar, vinegar and fresh herbs. The number of components can be selected according to your taste. To add spice and richness, you can diversify the recipe with black pepper or garlic.

As an original addition to the traditional set of ingredients, you can use. Even a small amount of it can make the taste of mushroom caviar more piquant.

Caviar from dry mushrooms can be turned into for the winter. To do this, you just need to decompose the prepared mixture into sterilized jars and roll up the lids. Such a product can be stored even for several years. Please note that in this case, it is better to increase the amount of vegetable oil when cooking caviar.

Which mushrooms to choose

Each variety has its own structure. This nuance must be taken into account when choosing a mixture for making homemade caviar. The ideal option in this case are mushrooms of tubular varieties - boletus, boletus, boletus or porcini mushrooms.

Dry caviar is not suitable for cooking. However, if you do not have other products, you can use a little trick. The fact is that caviar from dry champignons is not only very thick, but also a little dry. You can fix this with broth. After mixing and grinding the ingredients, pour a little liquid into the mushroom mass, which remained after cooking the mushrooms. You can dilute caviar even with any other broth.

Try to cook mushroom caviar from dried mushrooms. This unusual appetizer will decorate any festive table, and at a family dinner it will delight your family. Its appetizing appearance, spicy aroma and piquant taste will not leave anyone indifferent! Mushroom caviar is good both on its own and as an addition to meat and fish dishes. If you want to feel the bright and deep taste of such an appetizer, just spread it on a piece of white bread and you will get a real pleasure from this dish.

Taste Info Mushroom snacks

Ingredients

• Dried forest mushrooms - 2 cups;
• Onions - 1-2 pcs.;
• Vegetable oil - 1.5 tablespoons;
• Salt - 0.3 tsp;
• Dry aromatic herbs - 0.5 tsp

How to cook mushroom caviar from dried mushrooms

The quality of any dish made from dried mushrooms depends on their proper preparation. First of all, the product must be thoroughly washed, because. do not do this when preparing. Then the mushrooms must be poured with cold water and left for 2 hours. You can also soak in milk, it will soften the taste of the product.

Drain the liquid and rinse the mushrooms well again. Fill with water again and send to the stove. Cook over medium heat for about 40-60 minutes. The resulting foam must be removed. The degree of readiness is determined by the soft state. Drain the resulting broth, it is not needed. You can cook soup on it, or drink it hot, adding a little salt.

Peel the onion, rinse and cut into large slices.

Heat the vegetable oil in a frying pan and send the onion there. Salt it a little and fry over low heat until transparent.

At the end of cooking, add herbs to the onion. It can be an Italian or Provence mixture, dried dill, parsley. If you do not like spices, you can not add them.

In a separate bowl, combine slightly cooled mushrooms, prepared onions, vegetable oil and mix. Then grind the mass to a homogeneous, puree state, using a blender. You can also use a meat grinder, but then the consistency of caviar will be a little larger.

Salt to taste and mix thoroughly to dissolve all white crystals.

Caviar from dry mushrooms is completely ready! It can be eaten warm or chilled in the refrigerator. Serve to the table, garnished with greens and pickled or boiled mushrooms. Bon appetit!

• Dried mushrooms have a more concentrated flavor than their fresh counterparts. You can make it less bright. To do this, take dry and salted mushrooms, in a ratio of 1: 1. Rinse the second thoroughly from salt under running water. Boil dried fruits, as indicated in the recipe, add salted ones 15 minutes before cooking. Next, cook the caviar following the recipe.
• If there is no time for soaking, use the following method. Pour the mushrooms with cold water, bring to a boil and cook for another 15 minutes. Drain the liquid, it is no longer suitable for cooking. Wash the fruits thoroughly and then cook as usual.

Mushrooms are a healthy and tasty product in any form. They are rich in vitamins and protein. Nutritionists consider them a meat substitute in the diet. They are consumed boiled, salted, pickled and fried. First courses are cooked with them or fried with meat. There are more than a thousand recipes using this product. Mushroom caviar from dried mushrooms is a time-tested recipe that is easy to prepare. It will be a great addition to your holiday table. Mushroom caviar has a very spicy taste.

Classic mushroom caviar recipe

For this dish of dry mushrooms, boletus, fly mushrooms, porcini, butter, etc. are suitable. They are soaked in hot water overnight. Take them out in the morning, wring out and finely cut. A meat grinder is not used, because the product acquires a metallic taste. It is better to grind with a mixer. To prepare caviar take:

• dried mushrooms;
• onions - 3 pcs;
• sunflower oil.

So that the caviar does not turn out bitter, the onion is not scrolled in a meat grinder, it is chopped or cut with a knife. Mix onions and mushrooms, pepper and salt, add sunflower oil. Use a product without bitterness so that the caviar does not lose its taste. Dry mushroom dish is ready.

Cooking methods

Several more recipes for caviar from dried mushrooms are distinguished by their original taste. The piquancy of taste in these dishes appears due to the addition of ingredients that are harmoniously combined with each other.

Caviar from boiled dry mushrooms

This recipe is no different from the first, but the mushrooms are soaked overnight in cold water. They take it out, filter the water through a double layer of gauze. They are boiled on low heat, then they are finely cut. Chopped onions are fried in oil. In the process, season to taste with vinegar and sugar.

Mushroom caviar with eggs

• mushrooms - 150 g;
• oil (olive) - 50 ml;
• carrot, egg, onion 1 pc;
• garlic;
• mayonnaise - 2 tbsp.

Mushrooms are poured with boiling water, left until softened, washed and dried. The egg is hard-boiled, cut into pieces. They take carrots, peel them with a knife or brush, cut them coarsely. Heat the pan, add oil, preferably olive oil. First, onion is fried over low heat (5 minutes), then carrots are put in and the same amount is stewed, then boiled mushrooms are added and all components are fried until tender. After browning the mushrooms, the caviar is removed from the heat, taken out to a cool place and allowed to cool. The chopped egg and the entire fried mass are placed in a blender and chopped. Spread in a bowl, add mayonnaise, salt, ground pepper. Stir, let stand. Dried mushroom caviar is ready.

Mushroom caviar "Assorted"

If you can’t decide which mushrooms are best for cooking caviar, use different varieties of them.

• mixed mushrooms - 500 g;
• butter - 3 tbsp. l.;
• sour cream a quarter cup;
• spices;
• vinegar.

Mushrooms are pre-soaked in hot water. Grind in a blender. Butter is melted, onions are cooked in it, mushrooms are added and stirred until the liquid evaporates. Add black pepper, salt. Sour cream is whipped in a bowl with vinegar and seasoned with mushroom caviar. Served at the table as an appetizer. This dried mushroom caviar is equally tasty both chilled and warm.

Caviar from mushroom drying "royally"

This recipe for caviar from porcini mushrooms. For its preparation take:

• porcini mushrooms - 1/2 cup;
• olive oil - 3 tbsp. l.;
• shallot;
• garlic - 4 teeth;
• lemon juice - 1 tsp;
• port wine - a quarter of a glass.

Mushrooms are soaked for half an hour in boiling water. After pressing, the mushroom broth is not poured out. Sauté shallots in olive oil along with garlic. Garlic and onion are pre-chopped. Mushrooms are added to this mass, fried until golden brown. Pour in the mushroom broth, and stew until the liquid has completely evaporated. Salt, pepper with black and cayenne pepper to taste, pour in port wine and lemon juice. Sprinkle with herbs before serving.

Dried mushroom caviar with tomatoes

This recipe includes the following:

• tubular mushrooms - 1 kg;
• onion - 2 pcs;
• vegetable oil;
• tomatoes - 350 g;
• carrots - 1 pc;
• spices.

This appetizer is prepared from boletus, porcini, champignons, etc. These are varieties of tubular mushrooms. They are soaked overnight in boiling water. Only hats are allowed. Prepared mushrooms are boiled for up to half an hour. The liquid is drained and the boiled product is scrolled through a meat grinder, then fried over a fire for about 20 minutes. The bulbs are cut into rings. Tomatoes, after peeling, cut into circles. Medium carrots are peeled and grated. The vegetable mixture is sautéed in vegetable oil. The mushroom mixture is mixed with vegetables, salted, peppered, spices (cloves, chili) are added. Stew in a pan for 20 minutes.

Mushroom caviar with cream

A good recipe that any hostess will love.

• white mushrooms - 500 g;
• heavy cream - 200 g;
• onion - 1 pc;
• sugar - 1 tbsp. l.;
• flour - 100 g;
• white wine - 3 tbsp. l.

The main product is soaked in heavy cream, left for two hours. Cut the onion and fry. Add sugar - this gives the onion color. Carrots are crushed in a blender to fine crumbs, then fried together with onions. All this is added to the pureed mushrooms. Pour in the cream, pepper, salt, add flour and white wine. Bon appetit!

Caviar from dried mushrooms with the addition of seaweed

For this dish, take the following products:

• dried seaweed - 100 gr.;
• mushroom drying - 20 gr.;
• pickled cucumbers - 2 pcs.;
• vegetable oil;
• vinegar 9%;
• spices, herbs.

Dried seaweed is used, it is soaked for 10 hours in cold water, washed thoroughly. Sauteed in oil with onions. Mushroom drying is soaked for up to 8 hours, boiled and cooled. After that, it is mixed with cucumbers and cabbage (seaweed). Processed in a frying pan in oil. Decorate with greens before serving.

Mushroom caviar for the future

This appetizer is prepared for the winter. The recipe includes the following ingredients:

• any dried mushrooms - 1 kg;
• onion - 200 g;
• tomatoes - 300 g;
• vegetable oil - 150 ml;
• seasonings.

Dry mushrooms are washed, cleaned and cut into pieces. They are boiled in salted water for up to half an hour. Strain through a colander, rinse with cold water, grind through a meat grinder. Fry in oil for 30 minutes. Separately fry chopped onions and tomatoes. Mix vegetables with mushrooms, salt, pepper. Stew for a quarter of an hour. Hot caviar is placed in clean, dry jars, closed and sterilized.

Features of drying mushrooms at home

For drying choose strong mushrooms. They are cleaned of dirt, earth, sand and leaves. Rinsing is not necessary, it will only increase the drying time. Roots are cut off. If the product is large, then it is cut into pieces. Mushrooms are strung on a thread. It is preferable to dry them in the air or in the oven. Readiness can be easily determined: if they become brittle, bend, this means that the drying is ready for further use.

Features of dried mushrooms, which will help every housewife:

1. This dried product is capricious, they are stored in a dry room, away from a source of moisture, as a result of which mold appears on them and they become unsuitable for consumption.
2. Mushroom drying is boiled in two waters. The first water is drained, and vegetables, roots, etc. are added to the second.
3. They are used to prepare fillings for pies, pizza, dumplings, zrazy, and are added to snacks. They are also used as a recipe for dishes cooked in a slow cooker. Mushroom dishes are fragrant, tasty and satisfying.
4. Mushroom caviar is cooked without onions, adding tomato sauce, spices, vegetable oil.
5. Ready caviar can be frozen and used as needed.

Feel free to experiment and add your own ingredients to the recipe.