Mushroom caviar from barns with garlic for the winter is a creative and modern preparation that will become great addition for winter lunch. Many people use caviar in winter as a filling for pies, pizza and other bakery products. The most important thing is that mushroom caviar from barns for the winter is properly prepared. In this case, it will be tasty and healthy.
Garlic-mushroom caviar “Spicy”
A delicious preparation for the winter is prepared with any mushrooms. Of course, it is best to use honey mushrooms, but if you have barns, they will not spoil the taste either.
To prepare this recipe you will need:
Mushrooms – 2 kilograms;
onions – 4 medium-sized pieces;
sunflower oil;
salt, pepper and spices
Important: You should not use mushrooms that you are not sure are edible. Therefore, it is best to focus on pigs, they are perfect for the presented recipes.
If you like it spicy, then add chili peppers, spices and other ingredients that you like. IN in this case There are no restrictions, especially if you want to experiment. We begin the preparation in stages so as not to miss anything:
1. Pre-washed barns need to be cut into cubes. Next, put them in a saucepan, add water and cook for about 12 minutes.
2. Afterwards you need to change the water and let the mushrooms cook for 10 minutes.
3. Cool the mushrooms and grind them through a meat grinder.
4. Finely chop the onion and fry.
5. After the onion acquires a golden hue, add minced fish, finely chopped garlic, salt and pepper.
6. The presented mixture should simmer for no more than five minutes.
7. Place the game in sterilized jars and pour hot vegetable oil on top. We roll up our preparations.
Cooking caviar from pigs does not require you to have any serious skills. Very simply following the prescribed instructions will allow you to make the blank. Use only fresh ingredients that will improve taste qualities caviar.
Vegetable caviar with mushrooms “Combination”
The combination of vegetables and mushrooms is simply incredibly interesting. To implement the presented recipe, you will need to take care of purchasing vegetables in advance. You can pick any type of mushroom in the forest, as they are all suitable for caviar. The preparation will be an excellent addition to the festive table, and you can really surprise your guests.
To prepare the presented caviar we will need:
Mushrooms – 1 kilogram;
onion – 300 grams, it is better to take red shallot;
carrots – 500 grams;
garlic - one small head;
vegetable oil, salt, pepper.
Almost all recipes have the same ingredients, but the taste is really different, since they are subjected to different heat treatments. So you can add your own ingredients.
We start preparing as follows:
1. Cut the barns into small pieces.
2. Chop the onion into rings, then divide in half again.
3. It is recommended to grind the carrots.
4. Put the frying pan on the fire, pour oil and add our vegetables and mushrooms.
5. Next, fry until golden brown.
6. To add piquancy to the dish, you need to add hot pepper and crushed garlic.
The presented mushroom caviar does not belong to winter preparations, but is most suitable for immediate consumption.
Preparation for the winter “Mushroom”
An interesting and delicious winter preparation will be an excellent decoration for the festive table in winter. If you really want to please your guests and give them the opportunity to enjoy a unique and savory snack, then go ahead.
For this we need:
Cowsheds – 2 kilograms;
onions – 3 medium-sized pieces;
carrots – 2 pieces;
garlic - one small head;
vegetable oil;
nine percent vinegar - 2 tablespoons;
salt, pepper
Advice! It is not necessary to use fresh mushrooms; they can also be dried. The only aspect is that they need to be pre-soaked.
Instructions for preparing our preparation:
1. Wash and boil the mushrooms first.
2. Grind the carrots and finely chop the onion.
3. Fry the vegetables in a frying pan until golden brown.
4. Mushrooms need to be dried after cooking.
5. Next, pass the vegetables, mushrooms and garlic through a blender. We should get a fine porridge.
6. Then add salt, spices and fry our caviar on the fire. 15 minutes is enough to bring the workpiece to readiness.
7. Afterwards, we sterilize it in the standard way, that is, in boiling water, after first distributing the caviar into jars.
You can sterilize jars in any way convenient for you. There are no restrictions in this aspect. The most important thing is to use the cans without damage so that the sealing is reliable.
Mushroom caviar with tomato juice
Sour and incredibly tasty mushroom caviar with barns will pleasantly surprise you. It is very easy to prepare, but milk mushrooms are most often used instead of milk mushrooms, as they have a crispy consistency.
For the recipe we will need to prepare:
Pig houses or barns – 2 kilograms;
garlic - one small head;
carrots – 2 medium-sized pieces;
tomato juice – 400 grams;
sunflower oil;
salt, pepper, spices.
Mushrooms should be those that you have collected within the last 48 hours. Prepare mushroom caviar as follows:
1. Mushrooms must first be prepared, washed and peeled. Afterwards you need to boil them and rinse them in cold water.
2. The resulting cowsheds must be passed through a blender to obtain a finely chopped mixture.
3. Vegetables finely and send them to fry in a cauldron.
4. After the vegetables are fried, add the remaining ingredients, pour the mushrooms with tomato juice.
5. The presented mixture should simmer for about half an hour.
6. Finely chopped garlic is added towards the end of cooking.
7. Place the resulting mixture in liter jars and place in boiling water for 30 minutes.
8. Roll up the lids and place the containers in a warm place.
You can use the preparation immediately, without waiting for winter. The recipe is very simple and interesting. Tomato juice soaks milk mushrooms and pigs and they become incredibly tasty. Today, storing the presented workpiece will not be for you challenging task, since with proper sterilization, jars last for several years.
Basic principles of cooking technology
The variety of ingredients cannot be limited. You can add something of your own depending on your individual preferences. Garlic sauce is often added instead of garlic; the combination with carrots and onions will be incredibly piquant. That is, there are no restrictions, the most important thing is to use fresh products.
It is recommended to take care of the mushrooms in advance before cooking. They are boiled in salted water and poured into a colander. After they have settled, and all excess water drains, the barns will be ready for further actions.
Important! If you are not going to roll up the jars, but want to start eating caviar right away, then its shelf life is no more than five days when stored in the refrigerator.
Sterilization is also very important stage, without which the workpieces will not be stored for a long time. Jars should be washed thoroughly before use. It is best to use liter containers; they are optimal for such workpieces.
Mushroom caviar is prepared using also modern household appliances. You will need a meat grinder or blender through which you can twist everything. Harvesting milk mushrooms for the winter in the same way is done very often. You should not combine mushrooms, as they will ruin the integrity of the dish; it is best to use only one variety.
Among the many edible mushrooms, the cute family of honey mushrooms is especially popular. The mushroom got its name because of its love of settling on forest stumps. The honey mushrooms themselves are small - summer ones grow up to 6 cm, autumn ones reach 15 cm in length. The cylindrical legs are thin - the average thickness is 0.5-1 cm. The semicircular cap is also not large (8-10 cm).
Honey mushrooms attract gourmets with their whitish fleshy pulp, which has a tart taste and a pleasant mushroom smell. Representatives of forest flora are good fresh and preserved. Caviar from honey mushrooms is popular among winter preparations.
Each housewife has her own recipes for a delicious snack, but the preparation of raw materials is identical in all cases. To begin with, the mushrooms are sorted, removing damaged, overripe and wormy ones. Next perform the following steps:
- the selected raw materials are placed in a colander and periodically immersed in a bucket of cold water, honey mushrooms are washed;
- at this time, salted and acidified water boils on the stove (20 g of salt and 8 g of lemon are added to 0.5 liters of liquid);
- washed mushrooms (in the amount of 2 kg) are placed in a boiling pan;
- cook over low heat, stirring gently until the honey mushrooms sink to the bottom;
- During the cooking process, the foam that forms on the surface is removed with a slotted spoon.
When the mushrooms are ready, they are drained into a colander, separated from the liquid, and washed with running water. Honey mushrooms need to be chopped using a sharp stainless steel knife or a meat grinder (you can also use a blender). Subsequent actions depend solely on the requirements of the recipe.
The best recipes for honey mushroom caviar for the winter
Honey mushrooms themselves are a tasty product. If you fry them, stew them, add spices, you get an original savory snack for a festive winter feast.
To cook delicious caviar from honey mushrooms, to begin with, the chopped mushrooms are stewed in own juice, adding a glass of boiling water for each kilogram of raw materials and tomato paste, 40 g salt, 20 g sugar, 3 cloves, bay leaves, allspice and black peppercorns.
After simmering the mixture on fire for 10 minutes, it is packaged in sterile jars. Containers of 0.5 liters with caviar are placed in a sterilizer (a pan filled with hot salted water) and steamed for 1.5 hours.
Honey mushroom caviar - a very tasty recipe: video
In this recipe, it is recommended to fry the mushrooms in large quantities vegetable oil (with constant stirring). To prepare caviar, take fresh ripe tomatoes in a 1:1 ratio to the mushroom preparation. They are separated from the skin and wiped, and then boiled to 1/3 of the original volume.
Place fried mushroom mass (1 kg) along with oil into boiled tomatoes. Add salt (20 g), sugar (50 g), vinegar (40 g), bay leaf(4 leaves).
After mixing well, the mixture is removed from the heat, packaged in jars below the neck and sent for sterilization for 30 minutes.
All housewives have mastered the simplest method of preparing caviar. Boiled crushed honey mushrooms in an amount of 1 kg are seasoned with vegetable oil (5 tbsp), pepper and salt to taste. Mustard powder (1 tbsp) is diluted with 9% vinegar (2.5-3 tbsp) and also added to the mushroom mass.
The packaged jars are placed in a pan with warm water (40 degrees) and sterilized for 45 minutes. The rolled containers are set aside for air cooling (without turning over).
Without sterilization
Many winter preparations can be prepared without tedious sterilization. But then the jars of caviar will have to be stored in the cellar or in the refrigerator. Some housewives manage to freeze mushroom caviar by packaging it in containers. Below are recipes suitable for preservation without sterilization.
To prepare caviar according to this recipe, you need to follow this algorithm (based on 1 kg of fresh mushrooms):
- 250 g onions, finely chopped;
- grate the same amount of carrots;
- vegetables are fried in half a glass of vegetable oil;
- onions, carrots and boiled mushrooms are passed through a meat grinder;
- salt the mass to taste, add bay leaves (2 pcs.) and peppercorns (7 pcs.);
- pour in 100 ml of oil and simmer over low heat for an hour;
- pour in 1 tbsp. vinegar (9%), simmer for another 10 minutes.
Having packaged the hot caviar into heated sterile jars, the lids were immediately rolled up. Store in a cool place after the containers have cooled completely.
Honey mushroom caviar with onions and carrots for the winter: video
Garlic adds a pleasant spiciness to any dish. And in this recipe it will be just right. The amount of ingredients needed to prepare caviar is indicated per 1.5 kg of boiled honey mushrooms. The sequence of actions in this case is as follows:
- 2 medium-sized onions, chopped and fried in oil;
- twist in a meat grinder and combine with chopped mushrooms;
- transfer the mass into a saucepan, pour in ½ cup of vegetable oil and simmer for 20 minutes;
- add salt, red and black ground pepper, 2 tsp to the caviar to taste. sugar, 1 tbsp. vinegar and chopped garlic cloves (4 pcs.).
After simmering for 10 minutes, the mass is laid out in sterile jars and covered with plastic lids. After letting it cool completely, transfer it to the basement.
From the legs honey mushrooms
The caps of mushrooms are most valued, but the stems are also good in honey mushrooms. Some housewives stew caviar from a whole mushroom, others separate the product into components and make preparations separately from the caps and legs.
To prepare a spicy dish, for 1.5 kg of boiled mushroom legs, take 10 cloves of garlic, 2 onions, 1 tbsp. Sahara.
Cumin, cilantro, ground black pepper and salt are added to taste. The legs are fried along with onions and garlic. After introducing the remaining ingredients, mix, cool and grind in a meat grinder.
The combination of mushroom stems with zucchini allows you to create unusual dish, capable of satisfying the most exquisite tastes. This caviar is prepared according to this recipe:
- zucchini (300 g) peeled and seeds, cut into small cubes;
- fried on vegetable oil, then put it on a plate;
- boiled legs of honey mushrooms (1 kg) are fried until golden brown;
- in the process add chopped onions (2 heads), garlic (3 cloves), grated carrots (1 piece);
- simmer for 15 minutes and combine with zucchini;
- the whole mass is passed through a meat grinder and put back into the frying pan;
- After adding salt and pepper to taste, add caraway leaves, pour in 50 ml of vinegar and vegetable oil.
After stewing for 15 minutes, the caviar is packaged in jars. If sterilization is implied, then the workpiece is steamed for 40 minutes.
Caviar according to this recipe can be prepared not only from the legs, but the addition of mayonnaise is this part makes the mushroom especially tender. To prepare the dish you will need 1 kg of fresh legs:
- Having boiled the mushroom parts, fry them for 20 minutes in oil, then add chopped onions (2 pieces) and garlic (3 cloves);
- Having brought the onion to golden color, remove the mass from the stove, cool and grind in a blender;
- After salting to taste, add the following ingredients: 2 tsp. sugar, 150 ml mayonnaise, 2 tbsp. tomato paste;
- simmer, covered, for half an hour.
For those who like it spicy, we suggest trying this caviar recipe. After boiling a kilogram of legs from honey mushrooms, proceed to the following manipulations:
- the mushroom preparation is fried for 15-20 minutes;
- grind onions And bell pepper– 2 pcs.;
- adding vegetables to mushrooms, fry for another 15 minutes;
- separate chopped tomatoes (6 pcs.) in oil, then add them to the legs;
- the cooled mass is twisted in a meat grinder;
- adding salt to taste and half a chili pepper, simmer for 30 minutes.
Having packaged the caviar hot, cover it with nylon lids, allow it to cool naturally, then take it to the cellar or put it in the refrigerator.
The description of recipes for preparing mushroom caviar can be continued endlessly. Even if the housewife did not have the opportunity to make preparations from fresh honey mushrooms, this dish can be quickly prepared for the table from pickled mushrooms. Dried and frozen honey mushrooms are also suitable. And what ingredients to add to the mixture, each housewife will proceed from her own preferences. Caviar prepared according to any of the recipes is served as an independent dish and is also an excellent addition to meat, fish, and potatoes.
Mushrooms make delicious dishes. Find out how to cook mushroom caviar with carrots below.
Mushroom caviar for the winter with carrots
Ingredients:
- onion – 250 g;
- carrots – 350 g;
- pepper;
- tomato – 250 g;
- fresh mushrooms – 1.3 kg;
- salt;
- odorless vegetable oil – 40 ml.
Preparation
- First of all, thoroughly wash and clean the mushrooms. Then we place them in a saucepan, add some salt and boil for 30 minutes.
- Chop the carrots and fry for 10-12 minutes.
- Chop the onion, add it to the carrots, add the tomato cut into small cubes and peeled, add salt, crush with pepper and cook for about 7 minutes.
- Fry the mushrooms in the remaining oil for about 10 minutes.
- Grind the prepared vegetables in a meat grinder or using a blender. Cool the caviar and let it brew before serving.
Mushroom caviar with onions and carrots for the winter
Ingredients:
- carrots – 400 g;
- vinegar 9% – 70 ml;
- onion – 500 g;
- mushrooms boiled until tender - 2 kg;
- oil – 130 ml;
- black ground pepper.
Preparation
- We clean the carrots and chop them. Finely chop the onion.
- Pour the oil into a frying pan and heat it well, fry the chopped onion in it, then add the carrots and simmer, stirring.
- Grind the cooled ones using a meat grinder. Add the resulting mass to the fried vegetables. Add salt, pepper, bay leaf. Simmer the caviar for about 50 minutes. Then add vinegar and mix thoroughly.
- We put the caviar into jars, roll them up and put them in the cold for storage.
Mushroom caviar with tomatoes, carrots and onions
Ingredients:
- carrots – 300 g;
- meaty tomatoes – 300 g;
- mushrooms – 1.3 kg;
- pepper;
- onion – 240 g;
- salt;
- oil.
Preparation
- Boil the peeled mushrooms for 20 minutes in salted water, then place in a colander, cool and grind through a meat grinder.
- Chop the onion, carrot, tomato and lightly fry.
- Add the mushroom mixture, mix thoroughly, pepper, salt and cook for about 10 minutes.
- Distribute the finished caviar into jars, place in a pan with water and sterilize for 15 minutes. We roll up the jars with lids and send them for storage.
Mushroom caviar through a meat grinder with carrots - recipe
Ingredients:
- fresh mushrooms – 1 kg;
- onion – 250 g;
- carrots – 260 g;
- table vinegar – 10 ml;
- vegetable oil – 180 ml;
- salt.
Preparation
- Separately grind onions, carrots and raw mushrooms in a meat grinder.
- First, sauté the onion in oil, then add the carrots and fry again. Add mushroom mixture, stir well.
- Place the caviar in a saucepan, add the remaining oil and salt. Simmer for 1 hour over low heat, stirring occasionally. 5 minutes before readiness, add vinegar.
- Immediately place the prepared mushroom caviar with onions and carrots for the winter in sterilized containers and roll them up.
Recipe for mushroom caviar with carrots and onions
Ingredients:
- fresh honey mushrooms – 1.5 kg;
- – 180 ml;
- ground black pepper;
- onions – 450 g;
- salt is not iodized.
Preparation
- Wash the honey mushrooms well, add cold water and let it boil. Be sure to skim off any foam that forms. Cook for about half an hour, then drain the water and let the mushrooms cool well.
- Grind the mushrooms in a meat grinder.
- Peel the onion and chop into small cubes. Fry it until lightly browned in half the oil.
- Fry the chopped carrots in the remaining oil until soft.
- Mix the prepared products, add salt and pepper, place in a cauldron, cover with a lid and put in the oven for 2 hours.
- Distribute the prepared caviar into prepared sterilized jars, roll it up, turn it upside down, cover it and let it cool.
Bon appetit and happy cooking everyone!
Mushroom caviar from boiled mushrooms turns out very tasty and aromatic. Be sure to prepare such a delicious winter snack to enjoy every day. This dish goes perfectly with a variety of side dishes.
Ingredients:
mushrooms – 1 kg;
onions – 250 g;
carrots – 250 g;
garlic – 4 cloves;
vinegar essence – 1/3 tsp;
refined vegetable oil – 70 ml;
salt – 1 tbsp;
peppercorns – 3 pcs.;
bay leaf – 2 pcs.;
Preparation:
1. Clean the mushrooms from dirt and debris and rinse them in running water. We take a container, pour cold water into it, and put the mushrooms here.
2. Add peppercorns, bay leaf, cook for 25 minutes. Be sure to add some salt to the liquid. As soon as the mushrooms are at the bottom, they are ready. Drain the brine from the container, transfer the mushrooms to a sieve and rinse. Let's start preparing the vegetables. Peel the onion and chop it into small cubes.
3. Peel the carrots and grate them on a coarse grater. Cut the garlic into small pieces. Heat a frying pan or frying pan, add oil, and transfer the vegetables here. Reduce the heat and simmer the mushrooms until fully cooked.
4. Grind mushrooms and vegetables using an electric meat grinder or blender. Transfer the resulting mixture into a frying pan. Add spices. Season with vinegar.
5. Fry the caviar for half an hour under the lid. Add garlic to the treat before finishing cooking. As soon as the liquid has evaporated, turn off the heat.
6. Place the caviar mixture into sterilized jars and close the lids. We send filled containers to be sterilized (liter ones for an hour, and half-liter ones for half an hour). We carry out sterilization in an oven or pan with liquid. We twist the jars, put them upside down, let them cool.
Mushroom caviar of boiled mushrooms for the winter
We offer another most delicious recipe for extraordinary caviar. Believe me, your household will appreciate this snack!
Ingredients:
mushrooms – 1 kg;
onions – 200 g;
lemon juice – ¼ citrus;
vegetable or olive oil – 3 tbsp;
ground black pepper, salt - to your taste.
Preparation:
1. Take the mushrooms, remove dirt and rinse thoroughly.
2. Send the prepared mushrooms to cook for 1 hour.
3. Place the mushrooms in a colander to drain excess liquid.
4. Remove the skins from the onion, finely chop the vegetable, and send to fry. We take out a meat grinder and chop the mushrooms and onions.
5. Add some salt to the resulting mass, add pepper, transfer to a bowl, and leave to simmer for 10 minutes.
6. After cooking, pour lemon juice over it.
7. Place the caviar into clean jars, send them to be sterilized, and roll up the lids.
8. Cool and place in the refrigerator or basement for storage.
How to make caviar from honey mushrooms for the winter: a simple recipe
In order to prepare this very satisfying and tasty snack you will need inexpensive and simple products. This treat can be served not only for everyday, but also for festive occasions.
Ingredients:
honey mushrooms – 3 kg;
vegetable oil – 200 ml;
onions – 5 pcs.;
salt - to your taste.
Preparation:
1. We clean the honey mushrooms, transfer them to an enamel container in which we boil salted water in advance.
2. Boil for 20 minutes, place in a colander and rinse, wait until all the liquid has drained.
3. Take a meat grinder, put on a fine mesh, and grind the product (pre-boiled).
4. Remove the peel from the onion, cut it into two parts and also grind it.
5. Mix the vegetable with mushrooms, add salt, heat the frying pan with oil, and add the mixture. Fry until the liquid evaporates, stirring all the time. Cook for half an hour over low heat.
6. Distribute the snack into jars, which we sterilize in advance and close with lids (plastic).
7. Set the filled containers aside to allow the workpiece to cool. We move the jars of caviar into the refrigerator.
That's all, these mushroom snacks will give you and your household real pleasure during your meal, and festive table will make it more vibrant and original!
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 will add boiled mushrooms passed 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.
- Ground black 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. After that, 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 correctly 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 sticking 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 the mushroom caviar can be laid out, covered with lids, and sterilization of the caviar can continue 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.