Mushroom caviar from boiled mushrooms is the most delicious recipe. Mushroom caviar from barns for the winter: recipes with step-by-step photos

17.10.2019

Everyone remembers the royal treat from Leonid Gaidai’s famous comedy “Ivan Vasilyevich Changes His Profession” - “red caviar, black caviar, overseas eggplant caviar.” But professional chefs know that not only fish and vegetables can be used to prepare this delicious dish, but also mushrooms.

Mushroom dishes are very appetizing and are always welcome on tables. But, it is most convenient to create culinary masterpieces with mushroom caviar, which will already be prepared in advance. This preparation is usually done in the autumn. For preservation, you can use any edible wild mushrooms. Also, it is not forbidden to mix different types mushrooms Below is a selection of recipes for mushroom caviar, for all tastes and aromas.

Delicious caviar from boiled mushrooms for the winter - photo recipe step by step

In the recipe proposed in the photo, the most important thing is to prepare all the ingredients and boil the mushrooms in advance. The main work needs to be left to the multicooker. Cooking in it will be done easily without any hassle. You just need to turn on the correct mode, set the timer and wait for a delicious result. This mushroom caviar will be a good treat for guests and household members.

Cooking time: 1 hour 25 minutes

Quantity: 4 servings

Ingredients

Boiled mushrooms: 3.5-4 kg
Onions: 300 g
Carrots: 300 g
Salt: 1.5 tbsp. l.
Ground pepper (red or black): 10 g
Vegetable oil: for sautéing
Vinegar 9%: 10 g

Cooking instructions

Mushroom caviar from honey mushrooms

Any forest mushrooms are suitable for preparing caviar - boletus and boletus, boletus and boletus. But one of the first places is occupied by honey mushroom caviar - it has a pronounced mushroom taste and is excellent for preparations. In winter, it is a ready-made filling for pies and tartlets, pancakes or hot sandwiches, or you can eat it just like that, with a large spoon.

Ingredients:

Fresh honey mushrooms – 1 kg.
Onions – 0.3 kg.
Fresh carrots – 0.3 kg.
Bell pepper – 0.3 kg.
Bay leaf, spices, salt, vegetable oil.
Vinegar – 1 tsp. 9% (for each 0.5 liter container).

Algorithm of actions:

Honey mushrooms of any size are suitable for this preparation; it is best to use large, ugly-shaped ones, since after grinding the dimensions and external beauty are already becoming unimportant.
Soak mushrooms for 1 hour cold salty water. Now you can absolutely safely wash and sort them. Rinse in several more waters.
Stage two is cooking the mushrooms, this needs to be done in a fairly large amount of water with bay leaves, spices and salt (a little bit).
While the mushrooms are cooking, you need to cook the vegetables. Peel and rinse onions, carrots and peppers. Grate onions and carrots into different containers. Finely chop the bell pepper.
Sauté in vegetable oil one by one, first the onions, then add the carrots to the same pan, then the pepper. Add a little salt and pepper.
Drain the mushrooms in a colander and cool slightly. Cool the vegetables too. Pass both mushrooms and vegetables through a meat grinder (grid with small holes).
Simmer the caviar over low heat for one and a half hours.
While the mushrooms are stewing, you need to prepare the containers and lids - sterilize them.
Pack the hot caviar from honey mushrooms into containers, add vinegar to each one on top. Seal it as quickly as possible and hide it under a thick blanket. Additional sterilization is encouraged.

In winter, the whole family will enjoy mushroom evenings!

How to cook caviar from porcini mushrooms

Sometimes a “quiet hunt” for boletus mushrooms has incredible results, and there are so many mushrooms collected that the question of their processing arises. Mushroom caviar– one of the best ways preparations for the winter, especially when the boletus mushrooms are too large. If there are not too many mushrooms to start the canning process, then you can prepare caviar for dinner.

Ingredients:

Boletus mushrooms – 1 kg.
Tomatoes – 4 pcs. (medium size).
Garlic – 3-4 cloves.
Vegetable oil for frying – 50 ml.
Butter – 2 tbsp. l.
Salt, seasonings.

Algorithm of actions:

Sort through the mushrooms, select those that will be used for caviar. Rinse thoroughly and change the water several times.
Pour in water, bring to a boil, drain in a colander. This process will help get rid of any remaining sand and debris.
Slice mushrooms (you can in large pieces). Fry in a mixture of vegetable and butter for 20 minutes.
Removing the skin from tomatoes is easy by making a cross-shaped cut and pouring boiling water over it.
Pass the tomatoes and slightly cooled porcini mushrooms through a meat grinder.
Return the mushroom caviar to the pan and simmer for 10 minutes.
During the stewing process, add salt, spices, finely chopped garlic.

Serve chilled, if, of course, you can protect it from the household members who are already sitting around the table with spoons and slices of black bread before it cools.

Recipe for mushroom caviar from boletus

If a mushroom picker is lucky and finds a clearing with boletus mushrooms, you can be sure that he will reap a good harvest. These mushrooms grow together in large families and are great for pickling and cooking caviar. For the first course, the boletus should be very small and beautiful; for mushroom caviar, large, broken, substandard ones are suitable.

Ingredients:

Butter – 1 kg.
Salt – 1.5 tsp.
Sugar – 1 tsp.
Onions – 0.8 kg.
Laurel, cloves - 2 pcs.
Black pepper – ½ tsp.
Garlic – 8 cloves.
Vegetable oil.

Algorithm of actions:

The first stage, not entirely pleasant, is reassembly and cleaning. You need to remove the slippery, sticky skin from each oiler. Then the mushroom caviar will be very light and appetizing.
Then rinse the mushrooms and set them to cook, and the first time just bring to a boil, rinse thoroughly again. And then add water, lightly salt and cook until tender.
Place in a colander again and leave to cool. Then grind the butter using a meat grinder.
Twist the onions into a separate container. Send for sautéing in a frying pan with vegetable oil.
After the golden color appears, add the twisted boletus. Simmer for 60 minutes.
Add sugar, pepper, bay, cloves, and garlic squeezed through a press.
Place caviar in glass containers and seal tightly.

Store in the refrigerator for six months. We are sure that the household will like butter caviar so much that the jars will not last more than a quarter.

Mushroom caviar from chanterelles

Another type of mushroom almost always produces a rich harvest - chanterelles. Red-haired beauties also grow in groups, welcoming lovers of quiet hunting. Chanterelle caviar is good in many ways, not last place takes up aesthetics. In winter, transparent containers with bright orange caviar are a little greeting from sunny summer and golden autumn.

Ingredients:

Chanterelles – 1 kg.
Carrots – 0.3 kg.
Onions – 0.3 kg.
Vegetable oil – 100-150 ml.
Salt – 1 tsp.
Allspice – 0.5 tsp.
Vinegar – 1 tbsp. l. (9%).

Algorithm of actions:

The first stage is traditional, the chanterelles need to be sorted out, and carefully, since these mushrooms really like to cling to pine needles and other forest debris. Use a knife to clean the sand from the legs, trim them if necessary. Rinse the mushrooms and again approach this process with all care.
Next, two options for the development of events are proposed: the first is to boil the mushrooms and grind them through a meat grinder, the second is to send them to the meat grinder raw, avoiding the cooking process.
Transfer the twisted chanterelles to a saucepan or pan with thick walls. Add vegetable oil. Simmer for 60 minutes.
While the chanterelles are stewing, you need to prepare the vegetables. The method is also traditional - clean, rinse.
Chop the onion, grate the carrots. Sauté in a separate container.
Combine chanterelles and vegetables. Add salt and allspice.
Simmer for another 20 minutes. Pour in 1 tbsp. l. vinegar, immediately turn off and pack in sterilized containers.

You can leave the chanterelles for cooling and serving for dinner, your household will be delighted.

Mushroom caviar with onions, carrots and garlic

Mushroom caviar is one of the most favorite dishes, goes well with various vegetables and meat. This delicious filling For thin pancakes and pies from yeast dough. But caviar itself can be bland, even spices can’t save it, so housewives came up with the idea of cooking it with carrots, which improves the color of the dish, with onions and garlic, which give an amazing aroma.

Ingredients:

Forest mushrooms (boletus, boletus or chanterelle) – 0.5 kg.
Carrots – 1-2 pcs.
Onions – 1-2 pcs.
Garlic – 3-4 cloves.
Salt, spices.
Vegetable oil for frying.

Algorithm of actions:

You will have to start preparing the dish by sorting and washing the mushrooms. Wash thoroughly, removing forest debris, blades of grass, pine or Christmas tree needles.
Porcini mushrooms or chanterelles can be immediately sent to a frying pan where vegetable oil is heated. It is recommended to boil other mushrooms (20 minutes). Fry the mushrooms for a quarter of an hour.
In a separate frying pan, sauté the chopped onions.
In the third - fry the carrots, which you have previously grated.
Place fried mushrooms, sautéed vegetables, fresh garlic, peeled and passed through a press, into a blender.
Add salt, add spices, such as paprika and allspice, and simmer everything together for another 5-10 minutes.

The taster will not be able to immediately say what is better – the taste or the aroma.

Mushroom caviar with tomatoes - a very tasty recipe

In addition to onions and garlic, mushroom caviar goes well with carrots and tomatoes; these vegetables add ready-made dish beautiful, appetizing color. Mushroom caviar with tomatoes is good in winter, especially in a cool place.

Ingredients:

Mushrooms (boletus or boletus, honey mushrooms or chanterelles) – 2 kg.
Tomatoes – 1 kg.
Onions – 0.5 kg (or more, up to 1 kg).
Vegetable oil.
Vinegar - 2 tbsp. l.

Algorithm of actions:

At the start of the preparation, you need to clean the mushrooms from debris and remove the slippery skin from the butter.
Boil for 15-20 minutes. Fry in hot vegetable oil.
It is convenient to remove the skin from the tomatoes by pouring boiling water over them. If you do not remove, pieces of the skin will be felt in the final dish.
Grind the tomatoes into puree. Chop the onion finely.
Send to mushroom caviar. Simmer for 1–1.5 hours.
Pour in vinegar. Proceed with packaging into sterilized containers.

Leave under a warm blanket or rug for another day.

How to cook caviar from frozen mushrooms

Sometimes the mushroom harvest is so huge that you no longer have the strength to make any preparations after sorting and washing. Then many housewives simply boil the mushrooms and then freeze them. From such a semi-finished product you can not only cook soup, but also prepare delicious mushroom caviar.

Ingredients:

Mushrooms (any) frozen – 0.3 kg.
Onions – 1 pc.
Salt, spices, herbs.
Vegetable oil.
Sour cream – 150 gr.

Algorithm of actions:

Thaw the mushrooms in a colander, since there will still be a lot of liquid.
Peel the onion, saute, using a deep frying pan with heated oil.
Finely chop the mushrooms and add them to the onions. Fry until a delicious aroma appears.
Now you can add salt and pepper. All that remains is to pour in the sour cream and simmer for another 5 minutes.

Ready caviar has a bright taste, a pleasant consistency (you can feel the pieces of mushrooms), and is suitable for tartlets and hot sandwiches.

Dried mushroom caviar recipe

If the forest is blessed with a rich harvest, and the dacha has a stove or an electric vegetable dryer, then the process of processing mushrooms turns into a pleasure. Dried mushrooms, firstly, retain their taste, secondly, they have a more pronounced aroma, and thirdly, they are stored well. And by the way, they make good mushroom caviar.

Mushroom dishes are always a hit. It is much easier and faster to prepare them if the housewife has mushroom caviar stored in her bins for the winter. This preparation is very easy to prepare. It will allow you to quickly utilize all excess wild mushrooms, so it can also be called budgetary.

Various recipes suggest different ways preparation of raw materials and processing technology. Somewhere one type of mushroom is used, somewhere an assortment of mushrooms is used, where they are mixed in certain proportions. To enrich the aroma and taste, vegetables, spices and garlic are added to the preparation.

Stocking up on wild mushrooms is easy. The main thing is to have a simple recipe for finger-licking caviar on hand.

Ingredients:

1 kg each of butter and honey mushrooms;
0.3 kg of carrots and onions;
40 ml vegetable oil;
A little rock salt and ground pepper.

We wash the mushrooms with hot water to remove the mucus from the oil, and remove spoiled and wormy specimens. Transfer them to a suitable vessel, boil for half an hour, adding a little salt.

Attention! All foam that appears on top of the mushrooms must be removed.

Drain the finished mushrooms through a colander. When there is no liquid left, pass them through a meat grinder with a large grid.

Meanwhile, peel the carrots and onions and chop them with a knife or grater. Fry all vegetables until soft. In a cauldron, combine the mushroom mixture with the fried vegetables and season to taste. Simmer the caviar under the lid at moderate heat for about 40 minutes. Occasionally open the cauldron and thoroughly mix the contents with a wooden spoon.

Fill sterile jars tightly with hot caviar, pour 2 tablespoons of refined oil on top and screw on the tin lids.

Recipe for chanterelles with carrots and onions

Ingredients:

1 kg honey mushrooms;
1 carrot;
2 onions;
50 ml vegetable oil;
1 bay leaf IR;
a little pepper and salt.

We carefully sort the mushrooms, refresh the cut at the stem and wash them several times.

Advice! It is better to marinate young small mushrooms whole, but overgrown specimens can be used for caviar.

Pour the mushrooms into salted water with bay leaves and boil for 30-40 minutes. Then we filter the contents and rinse with water.

Remove the husks from the onions, cut into cubes, and place in a frying pan. We peel the carrots, three and add them to the onions. Mix everything and fry until lightly browned. Pass the slightly cooled mass through a meat grinder. Grind the boiled chanterelles in the same way.

Mix the crushed products in a cauldron, add spices to taste and simmer over medium heat for 40 minutes. To prevent anything from burning, stir the contents periodically.

Fill a sterile container with mushroom mass. We compact it so that there is about 1 cm left to the top. We fill the rest of the space with sunflower oil and seal it. The twist should be stored for no more than a year.

Cooking with tomatoes without sterilization

Don't pass by this wonderful recipe for caviar and mushrooms. Moreover, it is preserved without sterilization.

Ingredients:

2 kg of any forest mushrooms;
1 kg of ripe fleshy tomatoes;
2 tbsp. table vinegar;
0.5 kg of onion;
a little vegetable oil (odorless).

Any wild mushrooms or a mix of them will work for this recipe. We make sure that they are all without damage or wormholes, and we remove all the rubbish. Cook the gifts of the forest for about a quarter of an hour. Strain through a colander, chop finely with a knife and place in hot oil for frying.

Meanwhile, scald the washed tomatoes and cool them sharply in ice water. After such a contrast shower, the peel will come off easily. Puree the resulting pulp with a blender. Peel the onion and finely chop it.

Combine mushrooms, fried onions and tomato puree in a thick-walled bowl. Simmer covered, stirring occasionally, for an hour and a half. At the end of the stewing, pour in the vinegar and place in a prepared glass container. We insulate the sealed jars and leave them for a day until they cool.

Mushroom caviar with zucchini for the winter

An excellent alternative to the rather boring one would be mushroom caviar with zucchini for the winter.

Ingredients:

3 carrots;
1 young zucchini;
1 garlic head;
4 onions;
300 g wild mushrooms;
1 tbsp. table vinegar;
1 tsp granulated sugar;
a little spices and salt.

Remove the skins from the onions, peel and rinse the carrots. Wash the zucchini, thinly cut the peel, split it in half and scrape out the seeds with a spoon. Wash the mushrooms thoroughly and cut them into several pieces if necessary.

Read also: Korean cucumbers for the winter - 9 most delicious recipes

Place diced zucchini and coarsely grated carrots in a cauldron. Cut the onion into cubes, pour into a frying pan, and sauté together with the chopped mushrooms. Transfer the contents into a cauldron, add salt and add spices.

Note! A mixture of Provençal herbs goes well with mushrooms and vegetables.

Mix the contents, set to simmer for 1.5-2 hours, stir the caviar periodically. 5 minutes before the end of cooking, add salt, crushed garlic, granulated sugar and table vinegar. Stir everything, simmer a little more and pack into prepared containers. After seaming, wrap the caviar and keep it warm until it cools.

From fresh mushrooms

Caviar from fresh mushrooms great spin. It is suitable for sandwiches, tartlets and other snacks.

Ingredients:

1 kg of fresh mushrooms;
1 large onion;
200 g carrots;
2 garlic cloves;
vegetable oil;
a little salt and black pepper.

We clean, sort and wash fresh mushrooms thoroughly. Cut them into pieces and cook with salt until tender. Peel the onion, cut into cubes and sauté until transparent. Then we throw in the grated carrots and garlic gruel. Add salt and simmer over low heat for 20 minutes in a sealed container.

Grind the boiled mushrooms in a blender, combine them with frying, and season with spices. Distribute the hot mass over the prepared container and twist.

Recipe for boiled mushrooms with vegetables

Very tender, appetizing and aromatic caviar from boiled mushrooms with vegetables is obtained according to this recipe.

Ingredients:

1.5 kg of cooked mushrooms;
0.5 kg bell pepper;
0.5 onions;
0.5 kg of green tomatoes;
0.5 kg carrots;
200 ml vegetable oil;
1.5 tbsp. table vinegar (9%);
1 tbsp. salt;
2 bay leaves;
1-2 pinches of black pepper.

Mushrooms of any kind must be carefully sorted, all unnecessary and forest debris must be discarded. Peel, wash if necessary and cut into large pieces.

Boil the workpiece in salted water for half an hour, not forgetting to remove the foam from the surface. Strain the finished mushrooms.

Advice! Mushrooms are considered ready when they sink to the bottom.

We peel the carrots, rinse them, and put them through a meat grinder with a large grid. Wash the sweet pepper, cut out the seed pod and cut into slices. Wash the tomatoes, cut out the stems and cut into medium pieces. Grind the vegetables individually in a meat grinder with a fine mesh. Grind the mushrooms last, because... Because they are slippery, they will clean the meat grinder well from leftover vegetables.

Peel the onion and finely chop it into cubes. Pour vegetable oil into the bottom of the cauldron where the caviar will be stewed. When it warms up, fry the onion. Be sure to stir the frying to achieve a golden hue. Then add the carrots, mix and fry everything together for another 10 minutes.

And finally, add all the other vegetables, add salt and pepper and mix thoroughly until smooth. Cover the cauldron, wait for it to boil and mark the hour. During stewing, it is advisable to stir the mass frequently.

After an hour, add vinegar, add bay leaves and pepper. Stir and boil for another 10 minutes. Remove the bay leaf from the finished caviar, and place the mass rather tightly into sterile jars.

Published on June 8, 2017

Continuing the series of articles about winter preparations, I am publishing the following recipe that I really liked. Today we’ll talk about how mushroom caviar is made. In the fall, when mushroom hunting begins, many people go to the forest to collect as many mushrooms as possible and then cook them deliciously.

You can make soups from mushrooms, fry them with potatoes, or marinate them. Yes, there is a lot more that can be done using wild mushrooms as a base. Yes, it is wild mushrooms that are best used in this recipe because they have a wonderful aroma that only those mushrooms that grew in the forest can have.

The list of dishes in which you can use mushroom caviar is huge. It can be eaten as an independent dish, boil pasta and add caviar to pasta, to fried potatoes It's also perfect as a side dish. Yes, just open the jar and spread mushroom caviar on a piece fresh bread It will also be just great.

Recipe for mushroom caviar with onions

The recipe is quite simple. Peel and cook the mushrooms and then fry the onions. To fried onions add boiled mushrooms minced through a meat grinder. Well, in general, read about all stages of preparation in more detail.

INGREDIENTS:

1-1.5 kg of wild mushrooms.
2 heads of onions.
Vegetable oil.
Laurel 1-2 leaves.
Salt to taste.
Vinegar 9% half a tablespoon.
Ground red pepper half a teaspoon.
Black ground pepper half a teaspoon.

Cooking process.

Of course, the dish will be much tastier from forest mushrooms, but mushroom caviar from those grown on special farms is no worse. So you can cook caviar from any mushrooms you come across.

First you need to sort out the mushrooms. If they are forest mushrooms, make sure there are no worms left in the mushrooms. They especially like to hide in the stems of mushrooms.

You also need to scrape off the dark forest residue.

If these are farm mushrooms, such as oyster mushrooms, they are grown on sunflower husks, which remain on the mushroom stems and also need to be disposed of.

If there are worms in mushrooms, especially forest ones, which can be problematic to get rid of, there is one sure way. Pour warm water into a pan, add salt and add mushrooms to the salted water for 30 minutes. The salt will cause the worms to crawl out of their hiding places and settle at the bottom of the pan. All you have to do is carefully collect the mushrooms from the surface and drain the water from the pan. This method, of course, does not apply to those mushrooms that are very heavily populated with worms; of course, it is better to get rid of such mushrooms.

Cut the prepared mushrooms into small pieces. Then we put them in a saucepan and boil for 30 minutes. To speed up the process a little, before adding the mushrooms, throw a tablespoon of salt into the water. This will make the water boil much faster.

When you cook the mushrooms, foam will appear that you need to get rid of. If you don’t do this, there will be so much foam that it will fall over the edge of the pan and spread all over the stove. So it's best to remove the foam as needed.

Cook the mushrooms over low heat for 30 minutes. Then I drain the water through a sieve and leave the mushrooms in the sieve so that the water can drain from them while I work on the rest of the ingredients.

While the water is draining from the mushrooms, you can peel the onions. Although I do this at the stage when the mushrooms are boiling. But when they are in the sieve, by this time the onion is completely peeled and cut into thin half rings. And now you can start frying the onions in vegetable oil. Fry the onion until lightly browned.

When the water has drained from the mushrooms and they have cooled down a little, they need to be passed through a meat grinder.

After the meat grinder, add the resulting minced mushroom to the onion in a frying pan and simmer the mushrooms and onions. Simmer the mushrooms for about 40 minutes, constantly stirring the mushroom mixture with the onion.

About 10 minutes before the end of the stew you need to add ground black pepper and vinegar. Also at this stage I throw in a couple of bay leaves, which will give the dish an additional fragrant aroma. Stir and simmer for another 10 minutes. Afterwards, turn off the heat completely and remove the bay leaves from the frying pan; they won’t go into jars because they can cause excessive bitterness.

We can say that the caviar is completely ready; now it can be placed in sterilized jars and the lids can be screwed on. You can read how to properly and accurately sterilize jars in the article on how to sterilize jars for preservation.

Place the jars filled with mushroom caviar in a saucepan and sterilize for some more time. We sterilize jars with salads according to the following scheme.

0.5 liter jars 30 minutes.

0.7 liter jars 45 minutes.

1 liter jars 60 minutes.

We take the jars out of the pan, screw on the lids and arrange them with the lids down. Cover with something warm and let cool completely. This may take you about a day.

Then you can turn the jars over to normal. And it is advisable to observe them for about a week. If everything goes well and the lids do not swell, then you can transfer the jars of mushroom caviar to a place for long-term storage.

Mushroom caviar recipe with onions and carrots

This recipe will contain carrots. It will add an additional sweetish taste to the mushroom caviar. Prepared without special effort. It tastes good. Mushroom caviar will help decorate any dish not only with a beautiful color, but also with an excellent aroma.

INGREDIENTS:

1-kg. Gribov.
2 onions.
2-3 medium carrots.
Vegetable oil.
Salt and pepper to taste.
A tablespoon of 9% vinegar.
Spices.

PREPARATION PROCESS:

Let's sort through and sort the mushrooms. Only the best specimens will be used for caviar. Clean and boil the mushrooms in a lightly salted solution. While cooking mushrooms, do not forget to watch for the foam that will constantly appear on the surface of the water. This foam must be removed with a spoon. Otherwise, it may accumulate so much that it will flow over the edges of the pan.

Then we take out the mushrooms using a slotted spoon and transfer them to a sieve to remove excess water from the mushrooms.

While the mushrooms are cooling, prepare the carrots and onions.

Peel the onion and cut it into small cubes.

We peel the carrots and pass them through a meat grinder.

Chopped onions must be placed in a frying pan for frying.

Pour some oil into the pan, wait for it to heat up and add the onion. Fry it for several minutes, stirring constantly.

We take a deep frying pan because we will add carrots to the onions, and then mushrooms. This, of course, can be done in a cauldron.

And so while the onions were fried, I passed the carrots through a meat grinder, followed by the cooled mushrooms. But just all in different containers.

Now add the carrots to the onions and fry the carrot mixture with the onions a little. Approximately 5-10 minutes.

Then I add ground mushrooms to the carrots and onions, stir, reduce the heat under the frying pan and simmer the dish for 30-40 minutes, stirring occasionally to prevent the caviar from burning to the walls of the dish.

After 20 minutes of stewing, you need to add the necessary spices to our mushroom caviar, mix and taste for salt. If necessary, add salt to your desired consistency. Also at this stage I add vinegar and a couple of bay leaves.

After another 10 minutes, stop simmering the product.

If you were preparing caviar in order to prepare it for the winter, that is, you plan to preserve it, I recommend removing the laurel. And if the caviar is eaten in the coming days, then you can leave the bay leaf in the dish.

Now you can lay out the mushroom caviar, cover it with lids, and continue sterilizing the caviar directly in the jars.

We put the jars in a pan with water, do not forget to put a piece of gauze in 3-4 layers on the bottom. And we sterilize the jars along with the caviar. Above there is a sign which jars need to be sterilized for how long.

This completes the recipe. mushroom caviar with onions and carrots is ready. Now you can serve it to the table and delight yourself and those around you with its magnificent aroma and enjoy the wonderful taste on winter days while remembering the hot summer days. I wish you that everything turns out tasty and quickly. All the best in peace and health.

It's so nice to walk through the forest and collect different mushrooms. Then in the evening fry them along with potatoes, salt or dry them. You can also prepare original caviar. Mushrooms are not only tasty, but also healthy. They contain large number B vitamins. They also help replenish microelements in the human body.

For example, porcini mushrooms are good for the heart, and the amount of protein in them is much higher than in beef. Chanterelles are natural antibiotics. Butter is indicated for diseases of the organs of vision and cardiovascular diseases. Morels are used to treat vision problems.

Each housewife has her own recipes for cooking mushrooms, but perhaps the tips below will lift the veil of secrecy for you in preparing delicious mushroom caviar. It can be put on the table as a snack or used as a filling for pies. The main thing is to select whole ones, not wormy mushrooms with legs and you can start cooking. We'll tell you in detail how to cook it correctly. step by step photos and video.

Mushroom caviar for the winter with onions and carrots

Ingredients

Servings: – +

mushrooms (forest) 2 kg
onions 300 g
carrot 300 g
sunflower oil100 ml
salt 15 g
water 1 l
ground black pepper5 g

Per serving

Calories: 61 kcal

Proteins: 2.7 g

Fats: 4.2 g

Carbohydrates: 3.1 g

2 hours 0 min. Video recipe Print

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Gorgeous! We need to fix it

This in a simple way You can prepare caviar not only from champignons, but also from other mushrooms: moss mushrooms, boletus mushrooms, saffron milk caps, poplar mushrooms. And also use a slow cooker instead of the usual stove and oven.

Mushroom caviar from honey mushrooms

Cooking time: 2 hours

Number of servings: 25 servings

Energy value

calories – 83.2 calories;
proteins – 1.4 g;
fats – 6.5 g;
carbohydrates – 4.9 g.

Ingredients

honey mushrooms – 1.5 kg;
tomato – 1.5 kg;
onions – 1.5 kg;
sugar – 30 g;
salt – 15 g;
tomato paste – 75 ml;
sunflower oil – 300 ml;
water – 1.5 l;
black pepper (peas) – 8 pcs.

Step-by-step preparation

Due to the fact that honey mushrooms are quite clean mushrooms, you just need to sort them out well and remove from them what has stuck to them using a soft napkin. If desired (this is not necessary), you can remove the under-hat film from them by simply rinsing them under running water.
Soak honey mushrooms for 20 minutes in water, then drain it.
Transfer to a saucepan and cook for 40 minutes.
Scald the tomatoes with boiling water, put them in ice water for a few seconds and remove the skin.
Cut the onion into small cubes.
Grind all ingredients through a meat grinder or beat with a blender.
Transfer to large saucepan. Add butter, salt, sugar and tomato paste.
Simmer over low heat for 1 hour, covered. Don't forget to stir periodically.
Place peppercorns in sterilized jars and pour hot caviar on top. Roll up under iron lid.
Turn upside down and cover with a warm blanket until completely cool. Sterilization is not necessary.
Store in a cool place.

Mushroom caviar from boletus for the winter

Cooking time: 1.5 hours

Number of servings: 10 servings

Energy value

100 g of the finished product contains:

calories – 98.6 calories;
proteins – 2 g;
fats – 7.8 g;
carbohydrates – 5.2 g.

Ingredients

boletus – 1 kg;
onions – 800 g;
sugar – 10 g;
salt – 15 g;
sunflower oil – 150 ml;
garlic – 50 g;
water – 1.5 l;
black pepper (ground) – 10 g;
black pepper (peas) – 5 pcs. for each jar;
bay leaf – 1 pc.;
cloves – 2 pcs. for each jar.

Step-by-step preparation

Peel the dried mushrooms, then wash and boil them in salted water for 40 minutes.
Twist using a meat grinder or grind with a blender.
Separately, stir the onion until smooth.
Place the frying pan on the fire, add oil and fry the onion until transparent.
Add mushrooms and simmer for another 1 hour.
Add salt, pepper, squeezed garlic and sugar, mix well.
Take sterilized jars, place bay leaves and 5 peppers on the bottom. and 2 cloves.
Place the boiling caviar into jars and close them with iron lids.
Store in a cool place for six months (no more).

Mushroom caviar from chanterelles for the winter in tomato

Cooking time: 2 hours

Number of servings: 35 servings

Energy value

100 g of the finished product contains:

calories – 67.5 calories;
proteins – 1.4 g;
fats – 4.8 g;
carbohydrates – 4.6 g.

Ingredients

chanterelles – 4 kg;
tomatoes – 1 kg;
onions – 750 g;
carrots – 500 g;
sunflower oil – 300 ml;
hot pepper – 100 g;
greens – 200 g;
vinegar (9%) – 40 ml;
garlic – 100 g;
sugar – 80 g;
salt – 100 g;
allspice, coriander, cloves - to taste;
water for soaking and cooking;
milk for soaking – 1.5 l.

Step-by-step preparation

Rinse the chanterelles well under running water.
Place in water for 2 hours. Drain it and rinse the mushrooms again. Pour a second portion of water, add milk and a pinch of salt. Milk will remove bitterness well.
Peel and cut onions, carrots, tomatoes, herbs and peppers into small squares.
Cut the chanterelles into oblong slices.
Pour oil into a frying pan, add carrots and onions, fry until transparent, add tomatoes, peppers and spices and simmer for 10 minutes.
Place the chanterelles waist-deep in sterilized jars, then pour vinegar 1 teaspoon at a time, add chopped garlic and chopped herbs, and evenly distribute the vegetable dressing on top.
Place them in a saucepan on a towel and cover with warm water. The caviar should be sterilized for 20 minutes.
Roll up under an iron lid, turn upside down, cover with a blanket. Leave it like that until it cools.

This caviar has a pleasant tomato taste. It can be added when preparing hodgepodge.

Mushroom caviar from porcini mushrooms with mustard

Cooking time: 1 hour

Number of servings: 7 servings

Energy value

100 g of the finished product contains:

calories – 86.2 calories;
proteins – 2.3 g;
fats – 7.9 g;
carbohydrates – 1.4 g.

Ingredients

porcini mushrooms – 1 kg;
water – 200 ml;
citric acid – 10 g;
sunflower oil – 100 ml;
mustard – 20 g;
vinegar (6%) – 100 ml;
salt – 20 g;
ground black pepper - to taste.

Step-by-step preparation

Peel the mushrooms.
Place the pan on the fire, add citric acid and salt to the water.
Place in a colander to drain.
Cool and beat with a blender or grind using a meat grinder.
Add mustard, oil, pepper, vinegar and salt to the chopped mushrooms.
Take sterilized jars and place the resulting mass in them. Seal with a spoon.
Place jars of caviar in a saucepan on a towel, add hot water, transfer to heat and sterilize after boiling for 15 minutes.
Roll up under iron lids.
Store in a dark and cool place.

Oyster mushroom caviar

Cooking time: 1.5 hours

Number of servings: 5 servings

Energy value

100 g of the finished product contains:

calories – 65.6 calories;
proteins – 1.4 g;
fats – 5.4 g;
carbohydrates – 2.8 g.

Ingredients

oyster mushrooms – 700 gr;
water – 100 ml;
onion – 200 gr;
salt – 10 g;
ground black pepper - to taste;
sunflower oil – 50 ml.

Step-by-step preparation

Wash and cut raw oyster mushrooms.
Place a frying pan on the fire, add oil and fry the oyster mushrooms for 20 minutes over low heat.
Pour in water and simmer for 15 minutes. Mushrooms need to be stirred periodically.
Separately, fry the onion in a frying pan until light brown.
Mix mushrooms with onions.
Cool and add all spices.
Mix well and grind through a meat grinder. The most delicate consistency is obtained if you grind the mass to a puree using the immersion attachment of a blender.
Place in sterilized jars, which then place in a saucepan on a towel, add hot water, place on fire and sterilize for 15 minutes.
Roll up under iron lids.
Store in a dark and cool place.

Mushroom caviar from milk mushrooms

Cooking time: 1 hour

Number of servings: 14 servings

Energy value

100 g of the finished product contains:

calories – 102.4 calories;
proteins – 1.6 g;
fats – 9.8 g;
carbohydrates – 2 g.

Ingredients

milk mushrooms – 2 kg;
onions – 400 g;
salt – 50 g;
black pepper – 10 g;
garlic – 25 g;
sunflower oil – 250 ml.

Cooking process

Peel and wash the mushrooms.
Soak them in salted water (with 40 g of salt) for 12 hours.
Put the pan on the fire, add water, add the mushrooms and boil them for 20 minutes. It is necessary to remove the formed foam with a slotted spoon.
Grind in a blender or using a meat grinder.
Pour oil into a frying pan or saucepan with a thick bottom, add the boiled milk mushrooms and simmer for 20 minutes.
Finely chop the onion and garlic. Separately, fry the onion until tender.
Then for 0.5 min. fry the garlic.
Mix everything together, add salt to taste and bring to a boil.
Place in sterilized jars and cool.
Do not roll up the iron lid, because This caviar cannot be stored for longer than 2 months.
Keep in the refrigerator.

Mushroom caviar from morels for the winter

Cooking time: 2 hours

Number of servings: 4 servings

Energy value

100 g of the finished product contains:

calories – 83.7 calories;
proteins – 2.4 g;
fats – 6.9 g;
carbohydrates – 2.9 g.

Ingredients

morels – 500 g;
onions – 150 g;
salt – 10 g;
black pepper – 5 g;
garlic – 20 g;
vinegar (9%) – 20 ml;
sunflower oil (for frying) – 50 ml.

Step-by-step preparation

Clean fresh mushrooms from sand and soil. Rinse under running water about 5-7 times.
Pour water into a saucepan and add morels. Boil for 7 minutes.
Drain the water and rinse the morels.
Pour water again and boil for 25 minutes in salted water.
Cool and grind using a meat grinder.
Place the frying pan on the heat and sunflower oil Fry the onion until light brown.
Add chopped mushrooms and simmer for 1 hour.
Before turning off the heat, add salt, pepper, garlic and vinegar.
Place in sterilized jars, cover with a nylon lid and store in the refrigerator.

You can see for yourself that the recipes above are easy and simple to prepare. Homemade mushroom preparations made with your own hands are very useful.

Important: do not forget that in open form this type Products can be stored in the refrigerator for no more than 5 days.

Even though cooked caviar may not always look very beautiful, it has an amazing, finger-licking taste. On the holiday table, it will become exactly the dish that will be eaten within the first few minutes and then asked for more.

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It is known that people in Rus' dabbled with mushrooms even before the adoption of Christianity. Although the word itself came into use only in the 16th century. Before this, peasants went into the forest to “pluck their lips,” which meant picking mushrooms. Moreover, they were collected by entire villages. And, of course, so that the harvest would not be lost, even then they tried to make preparations.

Garlic appeared relatively recently, only in the 19th century, when they learned to make the first canned food. Today this delicacy is prepared for the winter, added to pies and made into pizza toppings. Served as an appetizer meat dishes and just eat sandwiches with caviar.

Most often, mushroom caviar with garlic is prepared from fresh plants. This is due to the fact that salted and pickled mushrooms can distort the special taste of the dish.

A universal recipe may include the following ingredients:

fresh mushrooms - 0.5 kilograms;
garlic - 3-5 cloves;
vegetable oil - 3 tablespoons;
lemon juice - 1 tablespoon;
dill - 10 grams;
parsley - 10 grams;
spices.

In addition, you can add 1 onion.

How to cook:

The mushrooms need to be peeled, cut, poured into a frying pan and simmered over low heat. Add water there so that the yummy does not burn. Mushrooms should simmer in a frying pan for at least 45-60 minutes.
Finely chopped onion is fried in oil.
The cooled mushrooms are scrolled in a meat grinder twice.
Garlic can be crushed using a special crusher or grated on a fine grater.
All prepared ingredients are mixed, lemon juice and spices (pepper and salt) are added.
If the dish is served, it can be decorated with herbs.

This snack can be stored in the refrigerator for up to 5 days.

Preparation for the winter

It is worth considering that garlic is prepared according to a slightly different recipe. First of all, all the listed ingredients are taken in larger quantities. One jar for the winter is not serious. It is best to multiply them proportionally by 3-4 times (not 0.5 mushrooms, but 1.5 kilograms, not 1 onion, but 3, etc.).

In addition, there should be additional products on the kitchen table:

vinegar;
bay leaf.

So, how is mushroom caviar with garlic prepared? The recipe for the winter is:

Peeled and finely chopped mushrooms should be boiled for an hour. Then rinse and wait until all the water has drained. Otherwise instead delicious snack it will turn out to be a watery paste.
Next you need to fry the onion and add the mushroom preparation to it. Mix.
Add spices and bay leaves to the resulting mixture. Simmer for 1.5-2 hours.
Lastly, add garlic and a tablespoon of vinegar.

After cooking, the still hot appetizer is placed in sterile jars and stored in the cellar.

Alternatively, you can store caviar in the freezer. Then there is no need to add vinegar during the cooking process.

The most delicious honey mushroom caviar

Experienced chefs are sure that the food tastes best with garlic.

To indulge in this delicious dish, you need to take the following ingredients:

fresh honey mushrooms - 1 kilogram;
onions - 2 pieces;
garlic - 4-5 cloves;
vegetable oil;
vinegar;
spices to taste.

Those who want to prepare a snack for a couple of days are recommended to use the first recipe described. In this case, there is no need to add vinegar. To treat yourself to mushrooms in the winter, you need to prepare them according to the second recipe.

By the way, to keep the caviar better, you can pour the remaining oil in which the onions were fried into the jar on top.

Do not spoil the dish with vegetables

Besides, experienced housewives We are sure that mushroom caviar with garlic turns out more piquant if you add vegetables to it. Most often found in recipes:

carrots (usually limited to one medium-sized root vegetable);
tomatoes (it is recommended to take 2-3 pieces per kilogram of mushrooms).

Moreover, vegetables can be taken in a duet, or you can use only one ingredient in the recipe. Carrots are usually grated and stewed together with onions. The tomatoes, in turn, are finely chopped and also sent to the frying pan. If the recipe contains both tomatoes and carrots, it is recommended to fry the mixture until golden brown. For those who prefer savory snacks, you can add a little chili pepper to the dish.

Porcini mushroom caviar

The recipe for porcini mushrooms looks different. This noble “forest dweller” is distinguished not only by his taste qualities, but also cooking methods.

So, how is “white” mushroom caviar with garlic prepared? The recipe usually includes the following ingredients:

a kilogram of noble porcini mushrooms;
3-4 tomatoes;
garlic to taste;
vegetable oil;
50 grams of butter;
spices.

For caviar, choose the largest mushrooms, peel them and finely chop them. Then they are sent to the frying pan. You must first heat the vegetable oil and butter on it.

It is worth noting that porcini mushrooms are fried for 20 minutes, then they are cooled and crushed using a blender or meat grinder.

In this recipe, it is recommended to peel the tomatoes and also grind them through a meat grinder. In the next step, all ingredients are mixed. Then they go into the frying pan for a few minutes. The hostess just has to wait for the excess moisture to evaporate from the snack.

What other mushrooms can be turned into caviar?

Mushroom caviar with garlic can turn out delicious from almost any mushroom. Winning snacks come from:

oily;
champignons;
russula;
saffron milk caps;
chanterelles;
oyster mushroom;
milk mushrooms;
redheads.

In any case, the milk mushrooms must be boiled first. Even if this is not a preparation for the winter, but a dish for festive table. They even cook for at least 40 minutes.

In addition, nowadays caviar can be prepared at any time of the year. Frozen and dry mushrooms are suitable for deliciousness. Only in the first case, they need to be thawed and excess moisture drained, and in the second, on the contrary, they need to be soaked for several hours.

Even in winter you can find fresh mushrooms on store shelves. Most often oyster mushrooms and champignons. But sometimes honey mushrooms or porcini mushrooms also appear there.

When you have a multicooker at home

Modern housewives can prepare most dishes in a slow cooker. Mushroom caviar with garlic was no exception. The main thing is to maintain proportions.

For the snack you will need:

fresh frozen mushrooms - 0.6 kilograms;
onion - 2 heads;
carrots - 1 piece;
garlic - 2-3 heads;
vegetable oil - 5-6 tablespoons;
water - 2 liters;
vinegar;
bay leaf - 2-3 pieces;
spices.

Cooking method:

Place the mushrooms in a bowl and cover with water. Add spices, vinegar and garlic, stir. Turn on the “Soup” program and set the timer for 20 minutes.
Strain the cooled mushrooms through a sieve and grind in a meat grinder. Grind onions and carrots.
Pour vegetable oil into the multicooker pan, add and stir the vegetables. Close the lid and set to “Fry” for 15 minutes.
Then mix everything and set the “Stewing” program for 20 minutes.

The caviar is ready. You can put it in sterile jars or simply spread it on a sandwich.

There are a few more tips that you shouldn't ignore.

First of all, experienced housewives advise using loose nylon lids for mushrooms. It is not recommended to seal jars hermetically. The fact is that mushrooms without air create a good environment for bacteria to multiply. Including botulism, which is life-threatening.

You should not prepare a lot of mushroom caviar for the winter. It’s still safer to pickle mushrooms.

You can only cook from safe edible mushrooms. When visiting with unfamiliar guests, it is better to refuse such a snack. There is no guarantee that the dish is prepared according to all the rules.

In addition, there is no need to let children try it. This is too heavy food for the body.