Pickled mushroom caviar. How to cook caviar from mushrooms for the winter

Calories: Not specified
Cooking time: 60 min

Today you will learn how to prepare mushroom caviar from boiled mushrooms, the most delicious recipe for caviar from the gifts of the forest. Ready caviar can be laid out in plastic containers and freeze. You can also prepare canned food - put the mass into sterilized jars, sterilize, roll up and store in a cold cellar at a temperature not exceeding +7 degrees Celsius.
This great stuffing For stuffed eggs, pies and simply delicious pasta spread on fresh bread! I also want to draw your attention to this one.
It will take 60 minutes to cook (excluding the time of cooking mushrooms). These ingredients will make 2 cans of 450 g each.

- boiled mushrooms - 600 g;
- carrots - 350 g;
- onion - 250 g;
- olive oil - 60 ml;
- garlic - 4 teeth;
- salt pepper.

Recipe with photo step by step:

Ingredients for cooking.
First we pass onion. It is important to do it right, as its taste quite strongly affects the taste of the finished dish. An overcooked onion can ruin the whole dish.
So, first, finely chop the onion. Then pour 2 tablespoons of olive oil into a saucepan, make a moderate fire, throw in an onion, a pinch of salt, pour 30 ml of water. Cook for about 15 minutes until transparent, at the end add the garlic cloves passed through the press.
Transfer the fried onion to a blender.




We rub on coarse grater carrots, fry in the same pan until soft (about 20 minutes), add to the blender.




Then we send it to the blender boiled mushrooms. In this recipe, I prepared caviar from large mushrooms and chanterelles, as well as mushroom legs. Such mushrooms do not always look appetizing, but their taste is no different from the beautiful and stately gifts of the forest. In general, for this dish they are just right.




Pour salt to taste into the blender, grind the ingredients until a homogeneous, thick mass is obtained.






Pour the remaining olive oil into the bottom of the brazier, spread the mass from the blender, put it on the stove. Close the pan with a lid and cook for 25 minutes. small fire.




We pack the finished caviar in clean and dry jars.




For canned food, sterilize for 15 minutes in boiling water, close tightly with boiled lids, cool at room temperature and put it in a cold place.

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. Endless possibilities to collect the purest and most edible mushrooms, cook from them all year round many dishes that were almost the main diet of the 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

When it comes to canning food, the first thing to do is Special attention the issue of safety of harvested products - to mushroom canned food this requirement is doubled. We formulate briefly the basic rules mushroom canning:

Main principle canning, providing long-term storage products - 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 peppers, turmeric, bay leaf, juniper and other natural spices. Because in home canning different artificial stabilizers are not used, as in production, then it is necessary to take into account the properties of spices in the process of home-made preparations.

Fresh spices when canning, it is better to add 5-10 minutes before the completion 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 - this is an opportunity to quickly cook pies or pizza, soup, cabbage rolls, stuffed eggplant, zucchini or tomatoes, add it to meat hodgepodges or use for cooking 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.

Put in large saucepan, filling 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. In each jar separately add 30 ml of vinegar, nutmeg, ground pepper, chopped greens. 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, having opened a jar, do not forget to put out the caviar on butter by 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. Caviar in foil, without unfolding, transfer to a container and put in freezer.

You can store frozen mushroom caviar from boiled mushrooms for 6 months. Use blanks for cooking soups, and in order to enhance the flavor 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. Then 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 to each jar vinegar essence, chopped garlic and chopped herbs. Lay out on top hot gas station V equal parts. 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.

Soak russula 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 on 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:

iterate over fresh boletus, cut 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-peeled 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 into the bottom of the pan hot water and place it in the oven at 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 the washed and peeled vegetables and fry them separately, and then stew, adding salt, sugar, ready tomato sauce and ground spices along with mushrooms. All ingredients for the dish are taken in the same amount, tomato sauce and spices - 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 amount: it may happen that marriage is suddenly found in dishes or lids, or calculation required amount containers will not be entirely accurate, and the product is already ready for packaging and it must be laid out hot. Rid yourself of unnecessary fuss in the kitchen during the hot season of blanks.

Mushroom caviar with onions for the winter can serve as the basis for a large number of dishes. It can be used as a spread on bread or crackers, that is, for making snacks. And How independent dish mushroom caviar is also used. There are several ways to prepare: winter conservation and lettuce is not long-term storage. And interpretations of one mushroom caviar recipe great amount
The main feature of this dish is its original taste and mouth-watering aroma. The versatility and nutritional value of mushroom caviar can be a real find in order to diversify the menu containing a large number of proteins and fibre. Moreover, the method of preparation and ingredients can be varied, and the process itself will not take much time.

1. Mushroom caviar can be prepared from any type of mushroom: mushrooms, mushrooms and other plants of this type. It is better to choose all the same mushrooms that grow in deciduous forests, as they have a clear aroma and enhanced taste.
2. If used raw mushrooms, then they must first be boiled, stewed and fried until fully prepared. Otherwise, such caviar can cause poisoning. Do not use metal caps for screwing.
3. You can use salted, fresh and pickled foods. Sometimes they are mixed to create original taste. So, by combining the incompatible, you can create interesting product. If use canned mushrooms, then they will contribute to food product spicy notes.
4. You can also use other vegetables as well. It will improve taste characteristics and diversify the palette of dishes. The versatility of this product makes it indispensable for festive table. Spices and herbs can complement the flavor and aroma.

Mushroom caviar for the winter

This recipe assumes the presence of products that I use for cooking french pate. It is the method of preparation and the composition of the products that make this mushroom caviar piquant and even slightly specific. At the same time, the composition does not imply a huge number of products.

Composition of products:

• 500 gr. fresh mushrooms;
• 1 small onion;
• several branches of greenery;
• 20 grams of salt;
• 20 grams of pepper;
• 1 tablespoon of olive oil;
• 20 milliliters of lemon juice.

Mushroom caviar for the winter is a simple recipe:

1. Mushrooms are cleaned and washed in running water.
2. The product should stand in water for a day.
3. Mushrooms cut into small pieces.
4. The plant needs to be put out. The process takes 1 hour. At the same time, water should be added to the container. You can put 1 bay leaf.
5. Chop the onion and fry olive oil until it becomes soft.
6. As a result of cooling, the mushrooms are passed through a meat grinder several times.
7. The two mixtures must be thoroughly mixed together.
8. In the process of mixing, spices and citrus juice are added.
9. The finished product is laid out in glass containers and closed with plastic lids.
10. The product can be in this state for a year, if conditions allow it. You can use mushroom caviar with lemon at any time, and you can use it simply with bread, forming canapes or sandwiches.

Mushroom caviar from boiled mushrooms for the winter

Mushroom caviar except standard set products may include additional components. Popular due to availability and bright taste, carrot and tomato. In addition, they visually make the dish more appetizing and attractive.

Product Availability:

• 1000-800 grams of mushrooms;
• 500 grams of onion;
• 400 grams of tomato;
• 300 grams of carrots;
• 4 tablespoons of spices;
• greenery.

Mushroom caviar for the winter recipe through a meat grinder:

1. Mushrooms are prepared for the next cooking procedure.
2. Boil the product in salted water, you can add some spices and a branch of greens to the broth.
3. The boiling process continues for half an hour. Then the plant is strained and dried.
4. When the boiled mushrooms have cooled, they should be finely chopped or passed through a meat grinder.
5. Fry chopped mushrooms in oil for half an hour. The contents must be constantly stirred so that the plant does not burn.
6. Finely chopped onions, carrots and tomatoes are fried separately from mushrooms. You can additionally stew vegetable stew.
7. Mushrooms and stewed vegetables are mixed hot, spices are added and sautéed together for about 15 minutes.
8. While the mushroom caviar has not had time to cool down, it must be packaged in jars. Containers must be sterilized, otherwise the product will deteriorate.
9. Greens can be finely chopped or divided into small branches. You can add it at any stage.
10. The mixture should be consumed within 1-2 weeks. Preservation can also be done, but for this, glass containers and lids should be sterilized more carefully, which must be plastic.

Caviar from white mushrooms for the winter

The main feature of caviar preparation is that white mushrooms are taken as the main ingredient. Although for cooking you can take any - even champignons. Additional ingredients are used to enhance the taste.

Quality Ingredients:

• 1000-1500 grams of porcini mushrooms;
• 2 large onions;
• 1 small head of garlic;
• 3-5 tablespoons of salt;
• A mixture of peppers;
• 40-50 milliliters of sunflower oil.

How to cook mushroom caviar for the winter:

1. Mushrooms need to be properly prepared for further processing: cleaned of debris, cleaned upper layer plaque, soak the plants. Spoiled porcini mushrooms should not be used.
2. After that, the ingredient is cut in small pieces and rinsed under tap water for several minutes.
3. Porcini mushrooms need to give heat treatment, namely, fry them without adding sunflower oil.
4. The procedure should be continued until all the water has evaporated from each piece of the plant.
5. After each slice has reduced by about half in size, then you can add vegetable oil, a little salt and a mixture of ground peppers. It is better not to use a lot of spices. As a result, the mushrooms should acquire a golden color.
6. Separately from the main ingredient, the onion is fried. The vegetable can be cut in any way: rings, half rings, cubes. Frying lasts until the onion becomes the same color as the mushrooms.
7. Products fried to a medium value are ground in a combine or using a blender to a certain value - it can be mashed potatoes or a granular mixture of these products.
8. After the grinding process ready meal used as a spread on toast or bread. Sometimes caviar is used as a snack. preserve this product not recommended, as the plant does not lend itself to sufficient heat treatment during the cooking process.
9. Mushroom caviar from porcini mushrooms is intended for the fastest use in food. You can store it for a week, after the food becomes unsuitable for eating. Thanks to a non-standard ingredient, namely porcini mushrooms, the dish becomes original and especially tasty.

Caviar from fresh mushrooms recipes for the winter

This appetizer is a fragrant and extraordinary addition to the main dishes. Thus, standard mushrooms, which are eaten more often than any other mushrooms, take on a completely different meaning in the diet.

Main components:

• 500 gr. champignons;
• 2 small onions;
• 2 small carrots;
• 100 grams of vegetable oil;
• Salt;
• Ground pepper.

Caviar from boiled mushrooms for the winter:

1. Carrots and onions are chopped into small cubes of the same size. It is better if the vegetables are grated.
2. Fry them in half of the specified portion of the oil until the ingredients are soft.
3. Pour the fried vegetables into a food processor and chop completely.
4. The same thing happens with champignons and, in the same way as additional components, are ground in the indicated device.
5. Semi ready-made caviar boil in a saucepan for 10 minutes until fully cooked.
6. The finished product is packaged in jars and screwed with metal lids.
7. The product can be stored in the refrigerator for two weeks. Since champignons are enough affordable product, then it is not advisable to store caviar from this type of mushroom, therefore it is not necessary to produce a huge amount of this type of caviar.

Mushroom caviar from mushrooms for the winter recipes

This dish can be prepared from any type of mushroom. You can also use given plant in any form: dried, fresh, salted or canned. But at the same time taste qualities calves do not deteriorate.

Ingredients of the dish:

• 500 gr. honey agaric;
• Vegetable, butter or olive oil;
• Salt and pepper;
• Greenery.

Mushroom caviar from mushrooms for the winter:

1. First, the plant is boiled for 10 minutes.
2. Then the frying process takes place.
3. After that, greens, salt, pepper are poured into the mixture.
4. The prepared product is ground using a blender or food processor. The same consistency is formed as a result of passing the composition through a meat grinder.
5. The method of storage depends on which mushrooms were used in the base of the dish. If the basis is forest fresh mushrooms, it is better to sterilize. Mushrooms and dried samples do not require special conditions storage, or rather - long.

Mushroom caviar for the winter with tomatoes is very nutritious and original dish which is available in a wide range. The main feature of the dish is that it can be consumed at any time and with any product together. Mushrooms are used for cooking. different kind and any storage. This is what makes mushroom caviar so popular among the population and housewives.

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, plunge into cold water and cool quickly, then dry and finely chop. Finely chop the onion, mix with mushrooms, salt and pepper. Fold in 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 color. Twist mushrooms and onions 2 times in a meat grinder. Add salt, pepper to taste, pour lemon juice. Arrange in sterilized jars, close nylon lids. Store in a dark, cool place, you can in the refrigerator.

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

Did the summer succeed, and was the "quiet hunt" for mushrooms successful? Where to put "prey"? Of course, prepare for the future. And much tastier than frozen mushrooms is mushroom caviar for the winter. The recipes for preparing such an appetizer are varied and quite simple, they can be mastered by a non-professional cook. Well, do you want to treat yourself to a fragrant mushroom snack in the middle of winter? Then we cook caviar in our own houses from fresh forest mushrooms!

Basic rules for preparing mushroom caviar for the winter

What mushrooms are good for caviar? Basically, everything is edible. But white, honey mushrooms and butter, boletus, boletus and chanterelles are especially popular. But very much nothing turns out caviar from milk mushrooms, russula or mossiness mushrooms. It is possible to make an appetizer from several types of mushrooms. And if you pickled mushrooms, and the legs remained from them, this is also a good “raw material” for caviar snacks.

1. Before cooking, all mushrooms must be sorted, cleaned and washed. Rotten and wormy are no good - we recycle them. The housewives know that in the preparation of mushrooms, the most routine thing is to clean the gifts of the forest. I recommend my proven method. I clean fresh mushrooms with the hard side of a dishwashing sponge or a toothbrush, removing adhering debris, and then just rinse in running water.
2. Mushroom caviar is made from boiled mushrooms, therefore, pre-boil the mushrooms for about forty minutes. Sometimes mushrooms are stewed in a frying pan.
3. But vegetables that will further enrich the caviar with aroma and taste, as well as ennoble the color (onions, carrots), need to be fried.
4. Caviar for that she and caviar that has homogeneous consistency, therefore, both mushrooms and vegetables must be chopped. best helper here is the blender.
5. It is better to take small jars for storing caviar (up to a liter in volume). We must sterilize them, and do not forget to repeat the procedure for the caps.
6. Well, and the most important rule, which applies to absolutely any blanks: we cook with the mood - then the caviar will taste great and will be stored for a long time.

Mushroom caviar through a meat grinder

The classic appetizer is simple caviar mushroom for the winter, a recipe through a meat grinder. You can stock up on any mushrooms for this. Their volume is also, however, for the convenience of calculating the ingredients, we start from a kilogram. For mushrooms you will need:

• 150-200 grams of carrots and onions;
• vegetable oil - ¼ faceted glass;
• spices for seasoning - salt and ground pepper.

1. Boil mushrooms in salted water with bay leaf for half an hour. Fry grated carrots and finely chopped onions in oil. Then prepared vegetables and pass the mushrooms through a meat grinder. It would be nice - through a finely perforated grate, then the consistency of caviar will be more uniform and tender.
2. The whole mass after the meat grinder is placed in a thick-walled bowl, salt to taste and add a little pepper. Simmer, stirring constantly, over low heat for 40 minutes.
3. Ready caviar should be put into sterilized glass jars of small volume and sterilized in any convenient way.

Mushroom caviar for the winter - cooking recipes with garlic

Incredibly fragrant, slightly spicy mushroom caviar with garlic is obtained.
Ingredients for universal recipe with mushroom and garlic appetizer:

• boiled mushrooms - 2 kg;
• 2-3 large onions;
• half a kilo of carrots;
• A glass of tomato juice;
• garlic - 5-10 teeth;
• to taste - pepper and salt;
• vegetable oil.

1. We shred as much as possible smaller bow and fry it very well in a deep frying pan until golden brown. In the fried onion we put the carrot grated on a fine-mesh grater, simmer until tender. Then we send boiled and chopped mushrooms to the vegetables. Salt and pepper to taste, mix and simmer with tomato juice until all the liquid has evaporated. At the end of cooking, add chopped garlic.
2. Still warm, lay out the caviar in sterile jars. Sterilize over low heat for half an hour in a pot of boiling water. Then we roll up the lids, put under the "fur coat" upside down until completely cooled.

This is far from the only way to prepare such yummy things as mushroom caviar for the winter; cooking recipes are varied. Very well stored caviar with garlic with the addition of vinegar. It is done like this:

• For the same amount of ingredients, take a tablespoon of 9% vinegar. A tomato juice we do not need.
• We fry the vegetables, put chopped mushrooms to them, simmer on low heat for an hour and a half, pepper and salt, do not forget about the garlic - we add it before the end of the stew.
• At the end of the stew, add vinegar. We mix everything well - and the caviar is ready for "packing" in sterile jars. Additional sterilization is not required. We roll up the lids, turn the jars upside down until they cool completely.

Mushroom caviar with tomatoes

Pleasant-tasting mushroom caviar, comes out with tomatoes. Easy to prepare and keeps well. You can serve it with meat, and with any side dish. Or you can just spread it on bread - you get an amazing sandwich. Ingredients:

• fresh mushrooms - 1.5 kg;
• a couple of large tomatoes;
• medium-sized bulb;
• garlic - 3-4 teeth;
• sunflower oil - about 3-5 tablespoons;
• salt and red and black pepper (ground) to taste.

1. Very finely chop the washed and sorted mushrooms with a knife. Fry the mushrooms in a dry, oil-free frying pan until the liquid ceases to stand out from them.
2. Finely chop the onion. We throw the onion to the mushrooms, mix, after a minute add vegetable oil. Fry until cooked, add sliced ​​\u200b\u200btomatoes in the form of cubes.
3. After 5-10 minutes, remove the pan from the stove, cool its contents a little, grind with a blender. Return to the pan and simmer over low heat for half an hour.
4. We lay out the caviar in jars, sterilize and roll up the lid.

It is also good to prepare caviar with tomatoes like this:

• mushrooms - 1 kg. (White, boletus, boletus, boletus are suitable);
• peeled carrot - half a kilo;
• tomatoes - 1 kg;
• garlic - 100 gr;
• vegetable oil - one and a half glasses;
• dill - to taste;
• salt - 40 gr;
• sugar - 30 gr.

1. Boil the mushrooms in salted water for twenty minutes, drain through a colander.
2. Separately, cook carrots until cooked.
3. Peel the skin off the tomatoes.
4. Skip mushrooms, vegetables, dill in a meat grinder, pour in oil, salt, add sugar. Put this mass on a quiet fire, cook for an hour and a half, stir occasionally. Arrange in clean jars, roll up.

Mushroom caviar in a slow cooker

The multicooker will come to the rescue in the preparation of mushroom caviar. This electric saucepan will save your time and simplify the cooking process mushroom snack. So how to cook caviar from mushrooms in a slow cooker?

Mushrooms must first be boiled. Let it be boletus (or any other) - 800-1000 grams. For them we need:

• a couple of medium carrots;
• large onions - a couple of pieces;
• garlic cloves - 5 pieces;
• salt and pepper as much as you need so that the taste of the dish is pleasant for you;
• vegetable oil - about half a glass;
• 9% vinegar - 2 tablespoons.

1. First of all, we load grated carrots and finely chopped onions into the slow cooker. Pour a little oil into them and put them in the “baking” mode for half an hour.
2. In the meantime, we pass mushrooms through a meat grinder. But we don’t remove the meat grinder - when the vegetables are cooked, we also chop them with it.
3. We combine chopped vegetables and mushrooms in a multi-cooker, salt and pepper, pour in the rest of the oil and keep the ingredients in the “stewing” mode for half an hour. Then add chopped garlic, vinegar, mix - and behold, the caviar is ready to move into jars.
4. It is not necessary to sterilize, you can store jars in the refrigerator - caviar does not deteriorate for 3-4 months.

Mushroom caviar from mushrooms

Honey mushrooms are usually recruited a lot, so a couple of kilos can be allocated for caviar. For 2 kilograms of mushrooms we need:

• onion - 500 g;
• garlic - teeth 6-7;
• salt to taste;
• a pinch of citric acid;
• vegetable oil - 5 tablespoons.

1. Chop the onion and fry in oil. Add pre-boiled mushrooms to it. Cook until cooked through, until the liquid has evaporated.
2. Next, add salt, garlic (pass it through a garlic press). Fry a little more.
3. We send mouth-watering mushrooms to a blender. We grind.
4. We shift the caviar into jars (sterile) and sprinkle with citric acid. Roll up, cool upside down. Caviar from mushrooms is ready!

Mushroom caviar without sterilization

Sterilization is not a prerequisite for caviar to be stored for a long time. It is possible to omit this item.

We take a lot of mushrooms - 3 kilograms, less simply does not make sense - such an appetizer will not stagnate with you! For mushrooms you need:

• half a kilo of onions and carrots;
• no vegetable flavored oil- 2 glasses;
• salt and ground pepper to taste;
• black peppercorns - 5 pieces;
• lavrushki - a couple of leaves;
• 9% vinegar - 3 teaspoons.

1. Boil the mushrooms. Fry onions and carrots. Pass mushrooms and vegetables through a meat grinder. Then stew the mass in oil, adding salt, pepper, lavrushka. It will take at least 1.5 hours to extinguish.
2. At the end of cooking, add vinegar, mix and begin to lay out the mushroom caviar in sterile jars. We roll up the lid and calmly store for six months in the cellar.

Mushroom caviar with carrots and onions

No easier than a prescription caviar from mushrooms than with carrots and onions. How to cook mushroom caviar according to this simple recipe?

1. We take any mushrooms, boil. By the way, even frozen will do. Then we take vegetables from the calculation - for every pound of mushrooms, one carrot and onion. You will need vegetable oil, ground pepper and salt. You can add greens, but be careful with it so as not to interrupt the mushroom aroma.
2. Saute vegetables in oil. When they are ready, grind together with boiled mushrooms with a blender.
3. We shift the future caviar into a saucepan, salt and pepper, and simmer over low heat for an hour and a half.
4. Having spread the caviar in jars, we complete the preparation by sterilization in boiling water and rolling the lid.

Caviar from white mushrooms

Noble porcini mushrooms give caviar from them unique taste And unique aroma. And if you make it with eggplant, it will be oh so difficult to break away from such a dish!

Ingredients:

• kilogram of fresh porcini mushrooms;
• the same amount - eggplant;
• onions - a pair of heads;
• head of garlic;
• a tablespoon of 9% vinegar;
• vegetable oil;
• salt and ground pepper.

1. Boil the mushrooms. It takes 15 minutes if you grind them.
2. We cut the eggplant, without removing the peel, into a medium cube.
3. Chop onion and brown in oil. We put eggplant slices on it. We squeeze the garlic through the press, cook all the vegetables under the lid until softened. Then we pass the vegetables through a meat grinder or a fine blender. We do the same with mushrooms.
4. Mix the ingredients, salt, pepper, simmer in a pan for 10 minutes.

Even when I'm lucky to pick up chanterelles in the forest, I cook just such caviar according to the recipe.

You will need:

• 1 kg. white mushrooms and chanterelles;
• 1 glass of water;
• 5 tbsp vegetable oil;
• 5 tbsp 6% vinegar;
• 1 tbsp dry mustard;
• 1 tsp citric acid;
• ground black pepper and salt to taste.

1. Wash and clean mushrooms.
2. We dissolve in water citric acid and 10 grams of salt, bring to a boil, lower the chopped mushrooms, cook slowly until tender, stir constantly, remove the foam with a slotted spoon.
3. Mushrooms float during the cooking process, we transfer them to a colander, rinse, let the water drain, grind through a meat grinder.
4. Season with vegetable oil mixed with mustard and vinegar, salt and pepper to taste, mix well.
5. We transfer the mushroom mass to sterilized jars, cover clean lids, sterilize an hour, roll up. Storage - basement or other cool place.

Mushroom caviar from oil

Cooking caviar from butter is a pleasure. This appetizer is incredibly tender!

You can remove the oily film from raw mushrooms, or you can not be puzzled, and just change the water several times during cooking.

1. Kilogram boiled butter grind in a blender. Fry a large onion, chopped into crumbs, in vegetable oil. We send the mushroom gruel to the onion, salt and pepper to taste. Simmer over very low heat for an hour and a half.
2. We lay out the finished caviar from butter in jars, sterilize it in boiling water for half an hour, roll it up with a lid and calmly store it in a cool dark place.

Rules for storing mushroom caviar

You can store caviar in jars in the refrigerator, but its age there is short-lived - an average of a week. Well, this, of course, applies to recipes without sterilization.

Sterilization allows you to store products longer, while being great way procurement of a large amount of supplies. Sterilized jars of mushroom caviar can be stored underground, in a cellar or in a cool pantry for an average of 3-6 months.

Mushroom season is in full swing. Do you want bright and delicious memories about summer? Then let among your blanks be mushroom caviar for the winter! cooking recipes such snacks are varied, but simple - cook, experiment, surprise your household with your culinary skills. Hurry up to make and roll up the gifts of the forest in jars, but more, so that there is something to eat in the winter!

See, mushroom caviar for the winter cooking recipes with garlic, video: