Traditional Russian cuisine is unthinkable without such a product as mushrooms. They are put in soup, used as a filling for pies, fried with or without potatoes, stewed, salted, mushroom caviar and gravy are made.

Mushroom caviar is prepared, as a rule, from forest beauties: white, boletus, boletus, honey mushrooms, chanterelles, oyster mushrooms and champignons. Mushrooms for cooking this snack can be different - fresh frozen and even dried. Dried mushrooms must first be soaked in water.

Mushroom caviar from boiled mushrooms with garlic and onions

We will start with, perhaps, the simplest and most common recipe, which uses only onion and garlic mushrooms. Various recipes for preparing mushroom caviar mention different types mushrooms (milk mushrooms, mushrooms, boletus mushrooms), but in this recipe I will show you how to cook this delicious snack from white mushrooms. Such caviar is well stored for the future for the winter, but be sure to sterilize the jars with ready-made caviar.


Ingredients:

  • White mushrooms (fresh) - 1 kg.
  • Onion - 3 pcs.
  • Garlic - 3 cloves
  • Salt, pepper - to taste
  • Vegetable oil(for frying) - to taste

Cooking:

1. We clean the harvested mushrooms from forest debris, scrape off the film from the legs with a knife and cut the hats into cubes, and the legs into circles. We wash them in cold water.

Do not wash the mushrooms for a long time in water, as they absorb it like a sponge and you will subsequently have to simmer them for a long time to evaporate the liquid.

Peel the onion and cut into half rings. We cut the garlic into slices. We put the mushrooms in a saucepan or pan and cook them in own juice covered until very little juice remains. In this case, the mushrooms must be stirred from time to time.


2. After the excess moisture has evaporated and the mushrooms have decreased in volume, add 3-4 tbsp. l. vegetable oil and simmer for another 5 minutes. Then transfer to a deep container.


3. Pour 1 tbsp into the pan. l. vegetable oil and fry the onion and garlic. We shift them into a container with mushrooms, add salt and pepper to taste, and then grind everything with a submersible blender.


4. We lay out the finished caviar in sterilized jars and close with sterile lids. You can store it in the refrigerator or cellar. If you harvest caviar in the summer, and plan to eat it in the winter, then it is better to sterilize the jars of snacks.

Recipe for mushroom caviar from boiled mushrooms with tomatoes

This amazingly tasty, fragrant and attractive cold appetizer can be a real find for a zealous hostess. It can be used as a filling for pancakes, rolls and various pastries.


Ingredients:

  • White mushrooms - 1 kg.
  • Onion - 2 pcs.
  • Tomato - 1 pc.
  • Garlic - 4 cloves.
  • Salt, pepper - to taste

Cooking:

1. Place peeled, coarsely chopped and washed mushrooms in a saucepan with salted water and put on the stove. Bring to a boil, reduce the heat, remove the foam and cook for 25-30 minutes.

While the mushrooms are cooking, it is better not to leave the stove, as a lot of foam will form and it must be constantly removed. Otherwise, you will end up with foam all over the board.

We pass the boiled mushrooms through a meat grinder.


2. Cut the peeled onion and tomato into cubes. Then put the pan on the fire, add 2-3 tbsp. l. vegetable oil and lay out the prepared ingredients. We mix everything and simmer over medium heat until the juice evaporates, which is released by the tomato and onion (about 10 minutes). Salt, pepper and taste. Turn off the stove and add chopped garlic.


3. We lay out the finished caviar in sterilized jars and close the lids. Cover with a warm blanket and leave to cool completely. After the jars have cooled, they must be removed in a cool place. Enjoy your meal!

Mushroom caviar from boiled mushrooms for the winter

If you have collected large and not very beautiful mushrooms in the forest and do not know what to do with them, I suggest you cook very tasty caviar from them. It will take a little more time to cook it than in previous recipes, since we will sterilize it, but it's worth it. This appetizer goes well with pancakes, and you can also stuff eggs or tomatoes with it.


Ingredients:

  • Honey mushrooms peeled - 1 kg.
  • Carrots - 2-3 pcs.
  • Onion - 2 heads
  • Vegetable oil - 50 ml.
  • Salt - 1 tbsp. l.
  • Black pepper (ground) - to taste

Cooking:

1. Put the peeled and washed mushrooms in a saucepan and pour 3-4 times more mushrooms with cold water. Put on fire and bring to a boil. Be sure to remove the resulting foam. Then add to the mushrooms 2 tbsp. l. salt and cook them for 30-40 minutes. After this time, drain the water and rinse well with cold water.


2. Cut the peeled onions into half rings, and the carrots into cubes. We put the pan on the fire, pour 50 ml into it. vegetable oil and fry the onions and carrots until half cooked. Next, combine them with mushrooms and pass through a meat grinder.


3. Put the pan with the chopped ingredients on medium fire, add salt, pepper and simmer for 30 minutes under the lid, stirring occasionally so that the caviar does not burn. Let's taste it. Add salt and pepper if necessary. You can also add garlic or other spices of your choice.


4. We lay out the finished caviar tightly in sterilized jars along the “shoulders”, cover with sterile lids and send to the oven to be sterilized for 40 minutes at a temperature of 110ºС. After the jars with caviar have been sterilized, take them out of the oven, tighten the lids tightly, turn them upside down and cover with a warm blanket.


Cooking caviar from boiled mushrooms without sterilization

To all lovers of such wonderful forest mushrooms as chanterelles, I suggest preparing a fragrant and delicious snack for the winter. Even the most fastidious gourmets love to enjoy such a treat.
It usually takes quite a bit of time to cook, as well as ingredients.

Try cooking chanterelle mushroom caviar! It can be served with potatoes, rice, pasta. Even with a simple piece of bread, mushroom caviar will be a great snack.


Ingredients:

  • Chanterelle mushrooms - 1.5 kg.
  • Onion - 2 pcs.
  • Carrots - 2 pcs.
  • Garlic - 1 head
  • Allspice - 5-6 peas
  • Bay leaf - 2-3 pcs.
  • Ground red pepper - 1 tsp
  • Carnation - 3-5 pcs.
  • Vegetable oil - 100 gr.
  • Salt - 1 tbsp (less possible)

Cooking:

1. Before we start cooking caviar, we need to sort, rinse the mushrooms well and boil in salted water (30-40 minutes after boiling) with the addition of allspice (peas), cloves and bay leaf. Do not forget to remove the resulting foam.


2. While the chanterelles are cooking, you can peel and cut carrots, onions and garlic.


3. Remove the finished mushrooms from the pan with a slotted spoon and transfer to a deep bowl. Then grind them with a blender or meat grinder. Here it all depends on your preferences.


4. Now pour 2-3 tbsp into a heated pan. l. vegetable oil and add carrots and onions. Saute them over medium heat until a beautiful golden color. Next, put the mushroom mass, sautéed vegetables in a saucepan or stewpan, pour 100 ml. vegetable oil and mix well. We put on the stove on a small fire and simmer for 40 minutes under a closed lid, stirring constantly.


5. At the end, add chopped garlic and red hot pepper(taste). If you like more salty caviar, you can add salt. Stir, cover and leave for another 5-10 minutes. We lay out the finished caviar tightly in sterilized dry jars and close with sterile lids. Turn neck down, cover and leave until complete cooling.

Such caviar can be prepared in another way. For example, freeze boiled and chopped mushrooms, and defrost them in winter and stew them with fried vegetables in the same way.


How to cook caviar from boiled mushrooms in a slow cooker?

Recently, more and more housewives prefer to cook food in a slow cooker, as they do not need to spend a lot of time standing by the stove. For those who like to cook in this electrical appliance or want to learn, I found a video recipe for juicy and very tasty boletus caviar. Of course, you can take other mushrooms as a basis.

Delicious recipe for mushroom caviar with tomatoes, carrots and onions

Caviar cooked according to this recipe is very tasty and fragrant. It will keep well for a couple of weeks in the refrigerator in a tightly sealed clean container. If you are preparing a large volume of mushroom caviar, arrange it in sterilized jars and close with sterile lids. It is best to store caviar in a cellar or underground.


Ingredients:


Cooking:

1. First of all, we clean and wash the vegetables. We clean the mushrooms, wash and cut into small pieces. Fill with cold water and cook over low heat for 5 minutes after boiling. Then remove them from the stove and rinse with cold water.

2. We twist mushrooms in a meat grinder along with vegetables. We move the resulting mass into a container in which we will cook caviar.


3. Add vegetable oil and spices to the resulting mixture: salt, ground black, red and allspice, mix and put on a small fire. Simmer for 50 minutes after boiling, stirring constantly.


If you are preparing caviar for the winter, then you need to add more salt. Since mushrooms love salt, plus it is a guarantee of long-term storage of the workpiece.

4. We distribute the finished caviar in sterilized jars, pour a small amount of vegetable oil on top and close tightly with screw caps. Enjoy your meal!

Mushroom caviar recipe for the winter with tomato paste

In this recipe, I want to show you how to cook oyster mushroom caviar with onions and tomato paste. If you do not like these mushrooms or do not have them on hand, you can replace them with any other forest mushrooms of your choice. The advantage of such caviar is that it is perfectly stored all winter. It can be eaten both hot and cold.

Many in our country neglect these mushrooms, but they contain proteins, vitamins groups B,C E and the rather rare vitamin D2. Oyster mushrooms also contain calcium, potassium, iodine and iron compounds.


Ingredients:


Cooking:

1. If you have collected oyster mushrooms in the wild forest, then they must be cleaned, sorted and boiled in salted water for 20 minutes after boiling. In the meantime, the mushrooms are boiled, you can not waste time and fry the onions. To do this, it must be cleaned and cut into cubes.


2. 5 minutes before the end of cooking mushrooms, add allspice, cloves and bay leaf to the pan. This will give the finished caviar a more interesting taste. We take out the finished mushrooms from the pan with a slotted spoon or drain through a colander. The spices that we added during cooking must be removed. Then we pass them through a meat grinder, setting a large grate.


3. Add to twisted mushrooms tomato paste, fried onion and vegetable oil. Then put on medium heat and simmer for 10-15 minutes, stirring constantly. If you feel that with constant stirring the mushrooms begin to burn, add a little vegetable oil. We lay out the finished caviar in sterilized jars and close it with boiled lids. Such caviar is very well stored all winter. Enjoy your meal!


Mushroom caviar from dried mushrooms

This mushroom caviar recipe differs from others in that the mushrooms must first be soaked in water and only then boiled and cooked caviar.


Ingredients:

  • Mushrooms (dried) - 500 gr.
  • Bow - 2 goal.
  • Carrots - 2 pcs.
  • Garlic - 5 tooth.
  • Lemon juice - 1/3
  • cilantro - 1 bunch
  • Parsley - 1 bunch
  • Olive or vegetable oil - 2 tbsp. l.
  • Sea salt - to taste
  • Black pepper - to taste
  • paprika - to taste

Cooking method:

1. Soak dried mushrooms in warm water and leave for 30 minutes to swell. Then we drain the water, and with it the garbage, if the mushrooms are not very clean. Pour them again with a little warm water so that they are covered, add a bay leaf, a little sea ​​salt and boil for 20 minutes after boiling.


2. While the mushrooms are cooking, you can peel the onions, carrots, garlic and cut them into cubes. Pour a little oil into the pan and fry the onion and carrot until golden brown. Then add here boiled mushrooms, mix and simmer for 5-10 minutes.


3. We shift the stewed vegetables with mushrooms into a deep bowl, add chopped garlic, black ground pepper and salt to taste, vegetable or olive oil, greens and grind with a submersible blender. Add lemon juice and mix well. We shift the caviar into a sterilized jar, close it with a sterile lid and leave it under the covers until it cools completely. It is advisable to store such caviar in the refrigerator.


That's all I have today. Now you know how to cook a very tasty mushroom caviar from various forest mushrooms so that it disappears before the onset of spring. Cook with soul and delight your loved ones with amazing preparations!

A little more and the quiet hunting season will gain full momentum. How I love this time of the year, when the forest is full of a variety of mushrooms. You collect sunny chanterelles, noble white ones, young slippery butterflies, coveted redheads or slender birch boletus, and then cook whatever your heart desires. Today we are preparing insanely delicious mushroom caviar for the winter!

For a recipe for mushroom caviar, almost any Forest mushrooms(for example, milk mushrooms, waves are best used for salting). The main thing is that they are not wormy and not spoiled. This time I have boletus, chanterelles (here you can see the recipe for mushroom caviar from chanterelles), boletus and boletus (porcini mushrooms). Aspen mushrooms (remember that they darken a lot after cooking?) I also really like, but it's still too early for them.

Frankly speaking, mushroom caviar is universal dish. This is an appetizer for toasts and sandwiches, and a filling for vegetables or home baking. In addition, mushroom caviar can also be used as a semi-finished product for puree soups and sauces. But I love to eat it just with a spoon, a big spoon!

Ingredients:

Cooking step by step with photos:



The first step is to sort out the mushrooms. Wormy and spoiled (if you still come across such ones) are mercilessly thrown away. Thoroughly clean the sand, foliage and soil. In general, each individual type of mushroom is processed in its own way. For example, chanterelles are quite clean, but you need to remove all the films from the legs and hats from the oil.


Very well, we wash the mushrooms in several waters and put them in a large saucepan. Fill with cold water, put on fire and cook for about 30 minutes. After boiling, do not forget to remove the foam - there is also a lot of debris in it.




In the meantime, we are engaged in vegetables for mushroom caviar for the winter. Peel and chop carrots and onions. Cut the carrot into small pieces or rub on a coarse grater. We cut the onion into arbitrary pieces, but not very large. We put in a pan with heated vegetable oil (80 milliliters) and fry over medium heat until a beautiful ruddy color. Do not forget to stir, otherwise the vegetables may burn!


I love how fried onions and carrots smell, and I love eating them. It is this additive that will give the finished mushroom caviar wonderful fragrant notes and a richer taste. And, of course, add richness of color.


Now you need to pass the fried vegetables through a meat grinder into a suitable dish - a cauldron or another pan with thick walls is best suited. I advise you to grind them first, so that the oil that is contained in fried vegetables, then they take boiled mushrooms with them.


We scroll them after the carrots and onions. Thus, the meat grinder remains practically not greasy after the oil.


Add salt and some ground black pepper. I do not advise adding any more seasonings, so as not to kill the mushroom taste and aroma. Mix and put on medium heat. Simmer covered, stirring occasionally, for about 40 minutes. During this time, prepare jars and lids. I like to sterilize jars in microwave oven- I wash them in a soda solution, rinse and pour about 100 ml of cold water into each. I steam in the microwave at the highest power for 5-7 minutes each. I just boil the lids for about 5 minutes.


Fragrant and very tasty mushroom caviar is ready. In the process, do not forget to taste it for salt and, if necessary, add salt.

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 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

Being engaged in canning products, first of all, pay special attention to the issue of safety of prepared products - to mushroom canned food this requirement is doubled. 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 peppers, 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 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.

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, 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. 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 to each jar vinegar essence, chopped garlic and chopped herbs. 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 into 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 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 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 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 is a tasty and nutritious snack, because in terms of protein content, “forest dwellers” are not much inferior to meat. For the manufacture are used not only fresh mushrooms but also salted, frozen, dried. Let's discuss how to cook caviar from mushrooms for the winter.

A jar with various snacks is in every refrigerator. Opened the lid and a minute later appears on the table appetizing dish, to which the spoon stretches. A popular snack made from crushed ingredients is caviar, which turns a simple slice of bread into a mouth-watering and healthy dish.

What mushrooms to cook caviar at home? From any edible. After salting and pickling the hats, the legs remained - feel free to cook caviar from them. Vegetables, herbs and spices will decorate the appetizer and enrich the composition beneficial substances.

Classic recipe from fresh forest mushrooms

Classic recipe suitable for lovers of rich mushroom taste. Try to cook caviar from chanterelles and mushrooms, it is considered the most delicious.

Ingredients:

  • Mushrooms - 2.5 kg.
  • Salt - ½ cup.
  • Vegetable oil - ½ cup.
  • Onion - 800 g.
  • Water - 400 ml.
  • Greens - dill and parsley.
  • Vinegar 9%.

How to cook:

  1. Prepare mushrooms: clean from large debris, wash, cut. Put the pieces in salted water.
  2. Cook for half an hour over low heat, stirring and removing the foam, then drain in a colander.
  3. Chop the onion, sauté in oil until golden brown.
  4. Scroll mushrooms with onions in a meat grinder.
  5. Add chopped greens and vinegar to the resulting mass: for one jar you will need 1 tbsp. l. vinegar and a couple of sprigs of grass. Move carefully.
  6. Pour the mass into jars, cover loosely with lids. Sterilize jars of caviar for 45 minutes.
  7. After seaming, put the jars upside down, cover with a warm thing, let cool completely.

Video recipe

Prescription without sterilization

If you don't want to sterilize jars, this recipe is for you. After grinding, the mushroom mixture is additionally stewed for some time, this protects the workpiece from spoilage.

Ingredients:

  • Mushrooms - 1 kg.
  • Water - 1 l.
  • Onion - 4 pcs.
  • Garlic - 3 cloves.
  • Vinegar - 2 tbsp. l.
  • Salt pepper.

Cooking:

  1. Pour the prepared mushrooms with water, bring to a boil and cook for 10 minutes. Drain in a colander, rinse well, then put in salted water, cook for 15 minutes.
  2. Drain the broth, scroll the mushrooms in a meat grinder.
  3. Chop the onion and garlic. Sauté the onion until transparent.
  4. Mix onion and mushrooms, add garlic and pepper.
  5. Fry the mass for 10 minutes.
  6. Arrange in jars, pour 1 tbsp on top. l. vinegar.
  7. Close jars using plastic lids or roll up.
  8. Remove the cooled snack in a cold place.

To prevent mold from appearing on the surface, you can put horseradish leaves on top of the caviar. They have bactericidal and antibacterial properties.

Videos cooking

Delicious frozen mushroom caviar

Do you want to eat caviar, but only mushrooms from the freezer are available? Feel free to cook a snack from them. In taste, it will not yield to the product from fresh mushrooms.

Ingredients:

  • Frozen mushrooms - 2 kg.
  • Vegetable oil - 8 tbsp. l.
  • Onion - 2-3 pcs.
  • Carrot - 1 pc.
  • Tomato paste - 3 tbsp. l.
  • Ground black pepper - 1 tsp.
  • Salt.
  • Parsley.

Step by step preparation:

  1. Defrost the mushrooms first and boil in salted water for 30-40 minutes.
  2. Pour off any excess liquid, reserving about 1/2 cup to retain the mushroom flavor and aroma.
  3. Saute finely chopped onion until transparent.
  4. Grate the carrots with a coarse grater, fry over medium heat until soft.
  5. Combine mushrooms with vegetables, scroll the mixture through a meat grinder.
  6. Put the dishes with the mass on a small fire. Stir constantly so that it doesn't burn.
  7. When the composition boils, add tomato paste, herbs and spices. Mushrooms were boiled in salted water, so salt carefully, do not overdo it.
  8. Cover the dishes with a lid, simmer for 40 minutes. Spread the caviar on the banks.
  9. Boil the jars for 15 minutes, cork and put in the cold, without waiting for cooling.

Do not use expired frozen mushrooms: fresh ones are stored for no more than a year, boiled - no more than 4 months.

Caviar from dried mushrooms

Mushrooms after drying do not lose their useful qualities. Dried caviar with a rich aroma will turn out. Chefs recommend taking tubular species - white, boletus, boletus, boletus.

Ingredients:

  • Dried mushrooms - 2 kg.
  • Onion - 400 g.
  • Tomatoes - 600g.
  • Vegetable oil - 300 ml.
  • Salt pepper.

Cooking:

  1. Put dried mushrooms into boiling water. After half an hour, drain the liquid, rinse, cut into pieces. Boil in salted water for 30 minutes.
  2. Grind the mushrooms with a meat grinder and fry in oil for half an hour.
  3. Cut the tomatoes, finely chop the onion. Roast the vegetables separately from the mushrooms.
  4. Combine the mushroom mass with the vegetable mass, add spices, simmer for another 15 minutes.
  5. Spread the caviar in jars, sterilize.
  6. Put the blanks in the refrigerator or cellar.

How to cook champignon caviar

You don't need to go to the forest with a basket for champignons, they are easy to find on store shelves all year round. They have a delicate texture, so they cook faster than others. In this recipe, champignons are not boiled, but fried, which makes the taste more intense.

Ingredients:

  • Champignons - 2 kg.
  • Onion - 4 pcs.
  • Carrots - 4 pcs.
  • Vinegar - 4 tbsp. l.
  • Bay leaf - 4 pcs.
  • Salt pepper.
  • Vegetable oil for frying.

Cooking:

  1. Wash the mushrooms, dry, cut into slices.
  2. Grate the carrots on a fine grater, chop the onion. Fry vegetables in oil until soft.
  3. Add mushrooms, bay leaf, salt and pepper. Simmer for 10 minutes, stirring regularly.
  4. When the mass has cooled, take out the parsley. If a lot of juice came out, drain the excess.
  5. Grind the mass with a blender, pour in the vinegar and mix thoroughly.
  6. Spread the caviar on the banks. Sterilize for 15 minutes, seal.

By appearance champignon caviar is similar to pate. Ideal for sandwiches, either alone or in combination with greens, grated cheese, chopped egg. lovers mushroom sauce will be able to cook it on their own with the help of caviar from champignons.

So that the taste of mushroom caviar lives up to expectations, and jars of snacks stand all winter, experienced chefs recommend.

  1. Don't use different varieties of mushrooms unless you're sure they're compatible.
  2. From fresh, choose only high-quality specimens, without rot and wormholes.
  3. Milk mushrooms and rows are considered conditionally edible. Soak them in water with salt (1 tsp) and citric acid(0.5 tsp)
  4. In order not to get poisoned, be sure to boil the mushrooms.
  5. Be sure to sterilize jars and lids before use.
  6. The best way to store jars is under plastic lids. Keep them cold.
  7. If you plan to keep it in a normal room, use metal lids.
  8. Throw away jars if you notice a swollen lid or bubbles in the caviar - this means that bacteria that cause botulism have multiplied in the product.
  9. Do not store an opened jar for more than 5 days.
  10. If caviar is being prepared for use in


Calories: Not specified
Time for preparing: 60 min


Today you will learn how mushroom caviar is prepared from boiled mushrooms, the most delicious recipe caviar from the gifts of the forest. Ready caviar can be decomposed into plastic containers and frozen. 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 is a great topping 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 sauté the onion. It's important to do it right, as its taste affects the taste quite a lot. ready meal. 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 the carrots on a coarse grater, fry in the same pan until soft (about 20 minutes), add to the blender.




Then we send boiled mushrooms to the blender. 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 brazier with a lid, cook for 25 minutes over low heat.




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.