Dried mushroom caviar recipe. Royal dried mushroom caviar

Mushrooms are incredibly tasty and useful product loved by many. They can be used by almost everyone: people who are on a diet or fasting, when meat dishes must be completely eliminated from the diet. At the same time, mushrooms are distinguished by their original taste and heady aroma. Dishes from them, in their own way nutritional value completely replace meat. And the variety of ways to cook mushrooms is amazing. They can be boiled, fried, salted, baked, marinated. Soups, many second courses, salads, snacks and much more are made from mushrooms. You can also cook mushroom caviar with carrots and onions for the winter.

Step by step video recipe

Try to cook mushroom caviar from dried mushrooms. This unusual snack will decorate any holiday table, and at a family dinner will please the home. Her appetizing look spicy aroma And spicy taste will not leave anyone indifferent! mushroom caviar 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. white bread and you will get true pleasure from this dish.

Ingredients

• Dried Forest mushrooms- 2 glasses;
• Onions - 1-2 pcs.;
• Vegetable oil - 1.5 tablespoons;
• Salt - 0.3 tsp;
• Dry fragrant 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 cold water and leave 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 on small fire to transparency.

At the end of cooking, add to the onion spices. 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 herbs and pickled or boiled mushrooms. Bon appetit!

• Dried mushrooms have more concentrated flavor compared to 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. brew dried fruit, as indicated in the recipe, 15 minutes before cooking, add salted. Next, cook the caviar following the recipe.
• If there is no time for soaking, use in the following way. 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.

Another idea: you can also cook mushroom pate.

Mushroom caviar can be prepared at home from both fresh and dried mushrooms. Last option great for winter time, When fresh mushrooms although there is, but only greenhouse.

Dried mushrooms have a much more pronounced taste, and besides, they do not need any additional processing. It is enough just to soak them, and you can cook any dish.

The most delicious simple recipes for the preparation of mushroom caviar from dried mushrooms, step by step descriptions with photo and helpful tips- all this can be found in the material.

Mushroom caviar from dried mushrooms - easy to prepare at home

To prepare caviar from dried mushrooms you will need the following components:

Ingredients

• dried forest mushrooms (any) - 100 g: this is a normal amount, because as a result of soaking, the weight will increase by 6-8 times;
• 2 bulbs
• 1 carrot;
• 3 large spoons sunflower oil;
• 2 cloves of garlic;
• salt - a teaspoon;
• black pepper - to your taste.

How to cook: recipe step by step

Step 1. We prepare everything necessary products, peel the onions and carrots.

Step 2 Dried mushrooms (pieces) are soaked in ordinary cold water, better filtered. If we are talking about the usual tap water, it must first be defended for an hour. Amount of water - 1 bowl (liquid should just cover the pieces).

You need to hold the mushrooms in water for a very short time - about 10 minutes. Then they need to be put in a saucepan, bring to a boil and cook over high heat for 5 minutes. If there is very little time, you can not pre-soak the mushrooms, but then after boiling they are boiled for 10-15 minutes.

Step 3 In the meantime, chop the onion (you can just grate the onion on a medium grater) and fry until lightly blushed in vegetable oil.

Step 4 Grate the carrots and add to the onions.

Step 5 Carrots need to be brought to fully prepared- this is done in 10-15 minutes. If necessary, you can add a little mushroom broth.

Step 6 Add cooked mushrooms and all spices to the mixture, as well as finely chopped garlic. We will simmer for another 5-7 minutes. After that, put the mixture in a blender and grind it until smooth (you can also scroll in a meat grinder).

Here is the result. Can be submitted immediately delicious caviar mushroom on the table or rolled up in a jar - let it wait for the holidays.

This dish is very simple - it does not take too much time and is more than acceptable in terms of calories:

1. Average cooking time is about an hour.
2. Calorie content per 100 g - 88 kcal.

NOTE

Water after soaking dry mushrooms should not be poured out. It can be added to the liquid that remains after cooking - you get a wonderful mushroom broth. It can be used in cooking various soups or fragrant sauces.

Recipe for mushroom caviar with tomatoes

And here's how you can make tasty and simple mushroom caviar. Stew the pieces of dried mushrooms together with different vegetables- tomatoes are suitable, and bell peppers and even eggplant. It all depends on taste and culinary imagination.

Let's reproduce the popular delicious recipe for mushroom caviar from dried mushrooms with tomatoes.

Ingredients

• 100 g dried mushrooms;
• 1 onion;
• 1 tomato;
• 2 cloves of garlic;
• 3 large spoons - sunflower oil;
• salt and pepper - at your discretion.

How to cook mushroom caviar with tomatoes

Step 1. First, as usual, soak the dry pieces of mushrooms in water or immediately boil them (after boiling for 10-15 minutes).

Step 2 Then we cut the boiled mushrooms smaller and fry in vegetable oil for literally 3-5 minutes, after which we immediately add pre-chopped onions.

Step 3 Now we cut the tomatoes into medium-sized pieces, add them to the mixture of mushrooms and onions and simmer until fully cooked - the vegetables should become perfectly soft. This will take no more than 15 minutes.

Step 4 Then add finely chopped garlic to the finished dish, mix, turn off the heat and let it brew for 10 minutes under the lid. You can serve mushroom caviar with tomatoes in this form, or you can scroll again in a meat grinder and get a homogeneous mixture.

Dried mushroom caviar with cheese and egg: the most delicious recipe with photos

Mushroom caviar from dried mushrooms, when cooked, sometimes you want to “strengthen” with nutritious components. Why not use for this purpose simple cheese and an egg? They will add a few calories, but they will saturate well and make the taste ready meal very gentle.

Products

• dried mushrooms - 100 g;
• hard or processed cheese (to taste) - 100 g;
• boiled chicken egg - 1 pc.;
• sunflower oil - 3 large spoons;
• sour cream (fat content from 20%) - 1 tablespoon;
• salt and spices - at your discretion.

How to cook mushroom caviar from dried mushrooms

Step 1. First, soak the mushrooms, and then fry them in vegetable oil over medium heat for 10-15 minutes (this time we will not boil the mushrooms).

Step 2 Then put them in a blender or meat grinder. There we also add pieces of pre-boiled hard boiled (10 minutes from the boil) chicken egg and pieces of cheese.

Step 3 We turn everything into slurry. Don't forget to add to our tasty mix sour cream and spices and mix.

Mushroom caviar from dried mushrooms with cheese and egg - very simple and quick recipe. You can cook it in just half an hour.

You can spread caviar on toast (it would be nice to pre-dry the bread in the oven until crispy), serve as self snacks or additions to a side dish, such as mashed potatoes.

Dried mushroom caviar with egg and cheese, served on toast

Bon appetit!

Every self-respecting housewife in the bins will always have a jar of fragrant oil or mushrooms.

Well, absolutely household cooks will certainly treat you with dried mushroom caviar - it can also be prepared for long-term storage, and just a few servings for dinner. If in your bins there are dried mushrooms, mushrooms or butter mushrooms - this article is for you - arm yourself and create culinary masterpieces!

Royal caviar from dried mushrooms: a recipe for mushrooms

This option for preparing mushroom caviar is in case you want to please your family for dinner with something special.

Ingredients

• Shallots - to your taste;
• Mushrooms - 1 cup;
• Olive oil - 6 tbsp. spoons;
• Port wine - half a glass;
• Garlic - 4 cloves;
• Lemon juice - 2 teaspoons;
• Greens (dill, parsley) - for sprinkling;
• Cayenne and black pepper, salt - to your taste.

How to make mushroom caviar from mushrooms

To cook caviar royally, follow the instructions:

• We fill dried mushrooms boiling water for 30 minutes, squeeze and remove the broth to the side.
• Saute chopped garlic and shallots in oil. Mix with mushrooms and fry until browned.
• Add a decoction of mushrooms and simmer until the broth evaporates. Pepper, salt, pour over lemon juice and port wine, simmer for another five minutes.

Sprinkle the caviar with herbs and put on the table. If the caviar is not completely eaten, put it in the refrigerator.

For long-term storage, we suggest preparing mushroom caviar according to a different recipe.

Ingredients

• Dried mushrooms (ceps, mushrooms or other forest gifts) - 2 kg;
• Onions - 400 g;
• Tomatoes - 600 g;
• Seasonings - to your taste;
• Vegetable oil - 300 ml.

How to make dried mushroom game

To make mushroom caviar for the winter, follow the step-by-step recipe:

1. Soak the mushrooms in boiling water for half an hour, rinse and chop.
2. Dip in salted boiling water, cook for 30 minutes, and filter, throwing it into a colander.
3. We twist the mushrooms in a meat grinder and fry for half an hour in oil.
4. Fry chopped tomatoes with chopped onions in another pan, mix with mushrooms, pepper, salt and simmer for 15 minutes.

We lay out the finished caviar while still hot in jars, close it, sterilize it and put it in the cellar (refrigerator). Of course, you can use mushroom caviar as food immediately after cooking.

Now you know how mushroom caviar is prepared, the recipes of which have proven themselves from the best side. Stock up for the winter hearty vitamin snack and be healthy!

Mushroom caviar from dried mushrooms, the most delicious recipe of which you will find below, great snack, beautiful and delicious. Cooking such caviar is quite simple, the main thing is good mushrooms. Most often, dried porcini mushrooms, aspen mushrooms, chanterelles, mossiness mushrooms, butter mushrooms, etc. are used for caviar. If large mushrooms are dried, it is better to use only hats for caviar. You can also cook from a mixture of dried mushrooms. This time I cooked from dried chanterelles.

Ingredients:

- 1 glass of dry forest mushrooms;
- 1 head of onion;
- 1 small carrot;
- 2 tablespoons vegetable oil;
- salt - 2-3 pinches,
- spices - optional.



Mushrooms for caviar can be collected personally by you or bought in a store. From a trusted supplier. This time I had shop chanterelles.

We wash the dried mushrooms and soak in cold water for 3-4 hours, you can - overnight.




During this time, the mushrooms will noticeably change - change color, swell.




Then we filter the water in which the mushrooms were soaked through 2 layers of gauze. In strained
We put mushrooms in water and put on fire. Bring to a boil and simmer over medium heat until soft, about 1 hour. Then drain the broth (it can be used for cooking other dishes).

Onions and carrots are peeled and washed. Cut the onion into cubes, and rub the carrots into coarse grater. Saute onions and carrots in vegetable oil until soft, 8-10 minutes.




Then add the boiled mushrooms to the pan, simmer for 5 minutes, until the moisture evaporates.




Next, let the mushrooms with carrots and onions go through a meat grinder twice, using a nozzle for
pate - with small holes.




Add salt and other spices to taste, for example, a mixture of peppers, mix.




That's all, mushroom caviar is ready.

It is very good as a spread on a sandwich.

Note to the owner:
Instead of a meat grinder, you can use a blender. You can chop mushrooms with carrots and onions with a knife, but it will take longer, and small pieces will remain.
This can also be prepared from fresh mushrooms, but caviar from dried mushrooms is tastier and more aromatic. It is not necessary to add carrots to caviar, but with it, caviar turns out to be more appetizing and tender.

Ecology of consumption. The recipe for making caviar from dried mushrooms has not changed for many decades. Such a treat was prepared in the villages, and it was especially popular during fasting.

The recipe for making caviar from dried mushrooms has not changed for many decades. Such a treat was prepared in the villages, and it was especially popular during fasting. Mushroom caviar can be served separately as a snack or used as an ingredient for sandwiches.

A simple dry mushroom game recipe

Ingredients:

dry mushrooms - 1 tbsp.
onion- 1 PC.
vegetable oil
fresh herbs - 1 bunch
salt, sugar, vinegar - to taste

How to cook:

1. 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.

2. Ready mushrooms drain 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.

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

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

5. 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 saturation, you can diversify the recipe with black ground pepper or garlic.

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

Caviar from dried mushrooms can be turned into homemade 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 the amount of vegetable oil when cooking caviar is better to increase.

Which mushrooms to choose

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

Dry champignons for cooking caviar are not the best way. 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. published

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