How to make caviar from mushrooms. Mushroom caviar without onions. Mushroom caviar for the winter recipe through a meat grinder

Mushroom caviar is an excellent preparation for the winter, which absorbs the best combination of mushroom and vegetable flavors. Fragrant aromas will sound a nostalgic note in memory of summer and will not leave even gourmets indifferent.

To prepare mushroom caviar, you can take any edible forest mushrooms: porcini, aspen, honey mushrooms, boletus, chanterelles, boletus, milk mushrooms. Several simple recipes - how to cook mushroom caviar - are given in the article, step by step with photos.

Mushroom caviar is an excellent preparation for the winter

The simplest recipe for mushroom caviar will not take much time, and in terms of calorie content it is very profitable:

Cooking time is just over an hour (70 minutes).
Calorie content per 100 g is about 88 kcal.

Ingredients for 1 liter of finished product

any wild mushrooms to your taste – 1 kg;
1 liter of water;
salt – 2-3 tablespoons;
onions - 4 pieces;
garlic – 4 cloves;
4 tablespoons of oil (vegetable);
2 large spoons of table vinegar (9%);
black pepper - at your discretion.

The most important process is, of course, the preparation and processing of mushrooms. It is clear that it is enough to sort classic forest mushrooms (remove old, dry and wormy fruiting bodies) and then wash them several times.

As for milk mushrooms and russula, they also need to be soaked in cold water for 1-2 days (the water is changed every 4 hours). Then they will completely lose their bitter taste.

How to cook mushroom caviar

Step 1. Cut the mushrooms into medium pieces of the same size. Then put them in a liter of cold water and cook over high heat for only 10 minutes (the water should not have time to boil).

The liquid must be drained, then add a new liter of water, as well as salt. Now bring to a boil and then cook for 30 minutes.

Step 2. The water must be drained, the mushrooms must be cooled and then passed through a meat grinder.

Step 3. Meanwhile, pour oil into a frying pan and heat it for 5 minutes, and then fry the onion in it for about 7-10 minutes until translucent.

Step 4. Add mushrooms to the onions and simmer for another 25 minutes. At the end, add finely chopped garlic, and after 3 minutes you can remove from the heat.

Step 5. Add all the spices. At the end of cooking, add 2 tablespoons of 9% vinegar. Now let the mixture cool slightly and place it in pre-sterilized jars.

We must sterilize the dishes for mushroom caviar! We remind you that pasteurization of jars increases the shelf life of mushroom caviar for the winter.

For better preservation, sterilize jars of caviar (30 minutes). Roll up the boiled lids and cool under a blanket for 1-2 days.

We store mushroom caviar in the refrigerator, and after opening the jar, it is advisable to consume the product within a few days.

This caviar can be served as an addition to a side dish or simply as a cold appetizer for the holiday table. The photo shows an option for serving caviar with stewed carrots - it is prepared exactly as described above.

Delicious mushroom caviar with vegetables and nuts

This simple but very interesting dish can be prepared from any vegetables, because they will serve as an excellent addition to the main ingredient. Fans can use not only the classic options with onions, garlic and carrots, but also:

bell peppers;
tomatoes;
eggplant;
pickles.

Here, for example, is a very interesting version of mushroom caviar, the recipe for which can be used to prepare an appetizer for the table or to prepare for future use for the long winter.

We will need these ingredients

0.5 kg of boiled mushrooms;
onions and carrots - 1 root vegetable each;
pickled cucumber – 1 piece;
2 tablespoons finely chopped walnuts;
chopped parsley – 3-4 teaspoons;
3 tablespoons of vegetable oil;
spices - at your discretion.

How to make mushroom caviar using this original recipe

Step 1. Interesting turns begin from the first stage. First, the carrots will go into action - they need to be washed and whole, with the peel, wrapped in foil, and then put in the oven for half an hour at 180 o C. Then cut the baked carrots into wheels.

Compared to frying, this technique provides an incomparable advantage - much less oil will end up in the finished dish. And such carrots look more attractive.

Step 2. Meanwhile, chop and fry the onion in oil until half cooked.

Step 3. At the same time, finely chop the pre-prepared (boiled) mushrooms and fry them along with the onion over medium heat for 10-15 minutes.

Step 4. Add finely chopped parsley and celery, let it warm up for another 5 minutes. Salt and pepper, mix thoroughly. And then add a pinch of finely chopped walnuts.

Step 5. Cool the resulting frying and add carrots and pickled cucumber, which also need to be cut into slices. Roll the prepared mushroom caviar into jars.

Mushroom caviar from fresh mushrooms with lemon

You can make mushroom caviar with this fruit. Lemon gives the finished dish not only a pleasant sourish tint, which compensates for the presence of fat and spices, but also the freshness of citrus fruits. In addition, lemon juice also serves as a great preservative.

You will need such products

1 kg of fresh wild mushrooms;
2 small onions;
parsley - a few sprigs;
lemon juice – 1 tablespoon is enough;
vegetable oil – 4-5 tablespoons;
salt and pepper - at your discretion.

How to make mushroom caviar - step by step recipe

Step 1. Prepare the mushrooms (sort, sort, wash), fill them with water and cook for a total of only 50 minutes (after boiling, the heat is medium). We remind you that after the first boil, the mushrooms are boiled for 10 minutes, then they are re-filled with water and boiled a second time for 30 minutes from boiling.

Step 2. Meanwhile, chop the onion and fry it (you can take no more than 1-2 tablespoons of oil).

Step 3. The parsley is washed, dried and finely chopped.

Step 4. Meanwhile, the cooked mushrooms are drained into a colander, then passed through a meat grinder, onions and herbs are added, and oil is added.

Step 5. The last stage - add lemon juice, all the spices and stir. You can put the caviar in jars and roll them up.

Spicy mushroom caviar from fresh mushrooms with herbs

Here's how you can make spicy mushroom caviar - with three types of greens.

Ingredients

1 kilogram of fresh mushrooms (boletus, boletus, boletus);
3 onions;
apple cider vinegar – 4 tablespoons;
dill;
parsley;
cilantro (each type of green – 1 sprig);
vegetable oil – 1.5 cups.

The principle of preparing mushroom caviar according to this recipe is exactly the same as in previous recipes.

We act this way

Step 1. Clean the mushrooms, wash them, cut them into pieces. Then the mushroom pieces are boiled for about 40-50 minutes, drained in a colander, and then chopped in a meat grinder.

Step 2. Onions need to be chopped and fried.

Step 3. In the meantime, you need to prepare the greens - they are washed and dried a little. Of course, we remove the hard stems of dill and parsley, and chop the leaves finely into equal pieces.

Step 4. Mix all ingredients, add salt, spices and vinegar. Place into jars, adding the remaining oil. We pasteurize the jars (pasteurization time is up to 40 minutes) and roll up the lids, turn them over, and wrap them. After it has cooled down, put it in a cool place.

How to cook caviar from boiled mushrooms with onions and carrots

Of course, you can make delicious mushroom caviar by adding fried carrots to it. Not only will it add a pleasant sweetness, but it will also liven up the appearance of the finished product - thanks to its positive orange color.

Let's take these ingredients

1 kilogram of mushrooms;
2 onions;
2 carrots;
1 tablespoon 9% vinegar;
1.5 cups vegetable oil;
salt and spices to taste (you can add 5 g of ground red pepper for spiciness).

Cooking mushroom caviar step by step

Step 1. Boil the prepared mushrooms (peeled, washed, cut into pieces) in water for 40 minutes and drain the water.

Step 2. Meanwhile, cut the onion into small pieces, grate the carrots on a medium-sized grater, and fry them (first the onion, then the carrots) until fully cooked.

Step 3. This time, mix the mushrooms with vegetables, add salt and spices and simmer together for 15-20 minutes. If necessary, add a little water to prevent the mixture from burning.

Step 4. Literally a couple of minutes before readiness, add vinegar, then cool the caviar a little and put it in jars, adding the remaining oil. We seal the jars and pasteurize (20-30 minutes from the moment of boiling).

Mushroom caviar from honey mushrooms

Let's prepare mushroom caviar from boiled honey mushrooms simply and quickly - in this recipe we will grind the mushrooms through a meat grinder.

Let's take these products

boiled honey mushrooms - 1 kg;
onions - 2-3 pieces;
carrots - 2 root vegetables;
vegetable oil - 150 ml;
vinegar 9% - 2 teaspoons;
salt, black pepper - to taste;
bay leaf - 2-3 pieces.

Honey mushrooms are excellent mushrooms for making caviar.

Cooking instructions

Step 1. Sort out fresh honey mushrooms and rinse thoroughly. It is also very good to pre-soak them in salt water for 1 hour.

Boil honey mushrooms in salted water for 30 minutes from the moment of boiling over moderate heat. Then cool the mushrooms and grind them into a meat grinder.

Step 2. Peel the vegetables. Pass the carrots through a meat grinder, finely chop the onion. Fry in sunflower oil until golden brown.

Step 3. Now take a thick-walled saucepan and simmer the mushrooms and vegetables for 1 hour: the heat is first high, then moderate. If necessary, add a little water.

Step 4. After this, add salt, spices, bay leaf and vinegar to the mushroom caviar and simmer together for another 10 minutes. Then you can discard the bay leaf.

Step 5. Place the caviar into jars (it’s better to take half-liter jars) and place them in a bowl with water for sterilization - so that the jars are covered to the upper waist.

We sterilize the jars for 30 minutes, while making sure that water does not get into the jars when boiling. We roll them up, cool them under a blanket and put them in the refrigerator.

Mushroom caviar from honey mushrooms is an excellent product for the winter

Chanterelle mushroom caviar with tomatoes

This winter caviar is very juicy, tender and appetizing in appearance and taste. And also beautiful thanks to bright chanterelles and juicy tomatoes.

You will need these ingredients

chanterelles - 2 kg;
fresh tomatoes – 1 kg;
onions – 0.5-0.6 kg;
vegetable oil for frying;
vinegar 9% - 2 tablespoons;
salt and spices to taste.

How to cook mushroom caviar from chanterelles

Step 1. Clean the chanterelles from dirt, wash them thoroughly and scald for 20 minutes. Then we send it for frying in hot oil.

Step 2. Wash the tomatoes, pour boiling water over them and remove the skin - this way our caviar will taste better and look more pleasant. Then grind it.

Step 3. Finely chop the onion and fry.

Step 4. Now put the chanterelles, onions and tomatoes in one bowl, add salt and spices and simmer for about an hour over moderate heat. Shortly before the end, add vinegar and mix everything thoroughly.

Step 5. All that remains is to pack the caviar into sterilized jars, roll it up and wrap it. Let it cool for a day.

Mushroom caviar from boletus - a very tasty recipe for the winter

Beware - mushroom caviar from boletus is so tasty that once you cook it, you will make it all the time! In addition, we admire and enjoy small and beautiful boletus in pickled form and in soup. But for mushroom caviar, different boletus is suitable - large, broken and other substandard ones.

Ingredients for caviar

fresh boletus – 1 kg; kitchen salt (regular, non-iodized) – 2 heaped teaspoons; sugar – 1 level teaspoon; onions – 0.6 kg; bay leaf 2-3 pieces; cloves – 1-2 pieces; ground black pepper – ½-1 teaspoon; garlic – 6-8 cloves; and of course - vegetable oil.

Making caviar from boletus (step by step)

Step 1. It is also the most labor-intensive - sorting and cleaning the mushrooms. Here you need to take the time to remove the slippery, sticky skin from each butter dish - then the mushroom caviar will be beautiful and appetizing.

Then rinse and scald the sorted mushrooms - only bring to a boil the first time, then rinse well again. And then add water, add salt and cook until done. Drain the butter in a colander and leave to cool.

Step 2. Grind the butter in a meat grinder. Separately, twist the onion and sauté in a frying pan with vegetable oil.

Step 3. When the onion is golden brown, add twisted boletus to it. Simmer together for 50 minutes. Add sugar, pepper, bay leaf, cloves, squeezed through a press or finely chopped garlic.

Simmer a little more (10-15 minutes). Then remove the bay leaf.

Step 4. Place the caviar in sterilized glass containers and seal tightly with boiled lids.

Mushroom caviar from boletus is stored in the refrigerator for up to six months.

Mushroom caviar from boletus - a tasty product for the winter

Recipe for mushroom caviar with assorted vegetables

In general, you can cook mushroom caviar with a variety of vegetables. For example, take these simple products:

Ingredients

1 kg of boiled mushrooms;
2 bell peppers;
2 carrots;
2 onions;
tomatoes – 3-4 pieces;
salt – 1 tablespoon;
vegetable oil – 1 cup;
spices - to taste.

The preparation method is exactly the same as with honey mushroom caviar. And this time you also need to mince the mushrooms along with the vegetables.

We act like this

Step 1. Sort, wash and boil the mushrooms for 30-40 minutes. Wash the vegetables, peel them, cut them into pieces of arbitrary size, pass them through a meat grinder along with the cooled mushrooms.

Step 2. Fill everything with oil, add spices and simmer over moderate heat for 1 hour. Constantly stir the caviar and make sure there is enough moisture; If necessary, you can add a little water.

Step 3. Place mushroom caviar into jars, sterilize, roll up and cool under a blanket. We put it in the refrigerator for storage.

Salted mushroom caviar with onions

And another option is to prepare this homemade preparation for the winter from salted mushrooms. Preparing caviar from salted mushrooms is simple and quick. If the mushrooms are very salty (milk mushrooms, valui), then they need to be soaked.

We will need

1 kg of salted mushrooms;
1 onion;
half a glass of vegetable oil;
spices to taste - pepper, bay leaf (salt, of course, is no longer needed).

How to make caviar from salted mushrooms

Step 1. Pass the salted mushrooms and onions through a meat grinder (the onions can first be fried in oil until golden brown).

Step 2. Add the remaining oil, spices, mix and heat everything together in a frying pan for 10-15 minutes.

Step 3. For spiciness, you can add a little garlic and vinegar. You can also add pickles and stewed carrots - then the caviar will turn out both tastier and more elegant.

We send the caviar into jars and store it in a cool place.

IMPORTANT ADVICE

It is necessary to carefully monitor the jars of mushroom caviar. If any of them swell or “explode”, immediately throw the contents of the jar into the trash bin! Such caviar can be harmful to health and is not suitable for consumption.

Once upon a time in the life of any housewife who loves to cook and surprise loved ones with her culinary delights, the moment of truth comes: all the recipes have been executed with a bang hundreds of times. To please your loved ones, try surprising them with a cold appetizer that is undeservedly forgotten by many chefs, which can be perfectly served as a warm one. We are talking about mushroom caviar made from boiled mushrooms. Any representatives of the edible species are suitable for its preparation.

Mushroom caviar is currently undeservedly forgotten by many

You will need:

mushrooms (assorted or any one type) - 1.9 kg;
carrots - 0.240 kg;
onion - 0.240 kg;
table vinegar - 0.020 l;
non-iodized table salt - to taste;
vegetable oil - 0.400 l;
freshly ground black pepper - 0.003 kg;
bay leaf - 3 pcs.

Cooking process:

First of all, you need to thoroughly wash the mushroom mass. Carefully clean it of adhering dirt and debris.
Place the prepared product in a large wide saucepan and fill it with salted water. Place the pan on the stove.
Cook the product over medium heat at a low simmer until done. This takes from 20 to 40 minutes, depending on what variety is used.
Once the mushroom mixture is ready, pour it into a colander. Let the water drain completely, leaving it in a colander for a while.
While the water is draining, peel the vegetables, chop them finely and sauté.
Remove the mushrooms from the colander. To achieve a more fluffy consistency, it is better to use a blender.
When the mushrooms are chopped, add them to the sautéed vegetables.
Add fat, bay leaf, pepper, salt. On the lowest heat, simmer the mixture under the lid with constant stirring for 1.5 hours. Some time before the end of cooking, pour in vinegar, stir the contents, and remove from heat.
Cool. Place into prepared, sterilized containers. Do not close the lids completely. Allow the product to cool.

Pickled saffron milk caps: various preparation options

As an option, you can use garlic, herbs, your favorite spices, and a couple of mushroom cubes.

Mushroom caviar (video)

Preparing a snack from honey mushrooms

You will need:

honey mushrooms - 0.500 kg;
vegetable oil - 0.200 l;
onion - turnip - 0.250 kg;
carrots - 0.250 kg;
table vinegar - 0.020 l;
salt;
pepper.

The workpiece is stored exclusively at a temperature not exceeding +10°Ϲ

Cooking process:

Pour oil (0.030 l) into a large frying pan and place on the stove.
Cut the vegetables into strips and sauté. Then remove from heat and transfer to a separate bowl.
Pour oil (0.070 l) into a saucepan and heat it well. Fry the honey mushrooms for about a quarter of an hour.
Remove from heat, cool slightly, and puree with vegetables in a blender.
Pour the remaining oil into the pan and return to the stove.
Place the prepared mixture of honey mushrooms and vegetables into a saucepan. Add spices. Cook covered for a quarter of an hour.
If the appetizer will not be served immediately, add vinegar, mix well, and boil a little. Then pack it into jars.

The workpiece is stored exclusively at a temperature not exceeding +10°Ϲ.

Caviar from boiled honey mushrooms with eggplants

You will need:

honey mushrooms - 1.0 kg;
eggplants - 1.0 kg;
parsley - 0.100 kg;
garlic - 0.020 kg;
onion - turnip - 0.300 kg;
table vinegar - 0.020 l;
vegetable oil;
spices.

The appetizer can be served warm

Cooking process:

Boil a kilogram of honey mushrooms for a quarter of an hour in salted water. Finely chop. Place in a large frying pan. Fry for a few minutes.
Cut the eggplants into small cubes. Soak in salted water. Drain the water. Fry the eggplants in portions and place in a separate bowl.
Add oil to the same frying pan, add peeled finely chopped onions. Fry a little.
Grind all prepared ingredients in a blender. Place back into the pan. Salt, pepper, add oil, add chopped garlic. Fry everything together for a few minutes. Bring to taste.
Add finely chopped parsley. You can use any greens (dill, basil).

Black milk mushroom: description of the mushroom, cooking recipes

The appetizer can be served warm. Caviar looks beautiful in tartlets, especially on a festive table.

Appetizer of boiled champignons and liver

Quite an original recipe, rare, but the result is worth spending time on it.

You will need:

liver - 0.400 kg;
onion - 0.200 kg;
carrots - 0.200 kg;
boiled mushrooms - 0.400 kg;
vegetable oil - 0.100 l;
butter - 0.200 kg.

Original recipe

Cooking process:

Cut the processed carrots and onions into arbitrarily large pieces. Fry until golden brown.
Wash the liver, cut into cubes, add to the vegetables, stir, add a glass of boiling water, and close with a lid. Simmer for a quarter of an hour.
Fry the boiled mushrooms.
Puree vegetables with liver and mushrooms in a blender. Transfer to a saucepan. Add salt, any pepper, garlic, herbs to taste.
Mix the contents of the pan thoroughly. Add butter cut into small pieces. Stir again and wait until it dissolves. Remove from stove. Divide into jars.

We need:

Boiled mushrooms - 1.5 kg
Onions - 700 g
Carrots - 600 g
Black pepper (ground) - 1 teaspoon
Garlic (we use dried powder) - 2 teaspoons
Salt - 2 teaspoons + to taste
Table vinegar (9%) - 2 tbsp. spoons
Vegetable oil - to taste (for frying and stewing, we use up to 150 ml)

If the garlic is fresh, then 5-7 large cloves.

If you want more spices, then 2 bay leaves and 5 allspice peas.

Important details.

The preservation yield is about 2.2 liters.
It is believed that for a rich result it is better to use fresh wild mushrooms and not even all of them, but only lamellar ones. Perfectly cook caviar from saffron milk caps, honey mushrooms, milk mushrooms and champignons.
In cases with a meat grinder, this principle is not so important. Feel free to cook with the tubular mixture. These are white, Polish, moss mushrooms, and boletus mushrooms. Some sliminess during boiling and frying will be lost in the overall ensemble.

How to cook.

Wash the mushrooms thoroughly. It’s better in running water, moving it with your hands. Boil in salted water for an average of 20-30 minutes. The mushrooms are cooked if they sink to the bottom.

Drain the liquid through a colander. We don't need excess moisture. You can put it on a towel to air dry while we prepare the onions and carrots.

Everything is also simple with them: we clean, chop and fry in a frying pan, like for a soup dressing. First, place the onion in hot oil for 2-3 minutes until translucent. Then add carrots to it - another 5-7 minutes on the fire. We process this colorful mixture through a meat grinder. It is better to install a large grille.

Following the root vegetables, we send the boiled mushrooms into twisting. Mix the mixture, add salt and pepper and garlic powder.

Simmer everything over low heat. This takes up to 50 minutes. At the end, taste for salt, adjust to your liking and add vinegar. Stir, simmer for another 5 minutes and place hot in sterilized jars.

If we use fresh garlic, it is better to chop it with a knife and put it in the stew 15 minutes before the end.

Let's add variety

With the same composition you can make caviar differently.

We chop the mushrooms with a knife - at home, randomly, sometimes smaller, sometimes larger. We only grind the fried onions and carrots through a meat grinder. It will turn out richer and very harmonious. This option is one of our favorite supplies for future use.

There is a third algorithm for the specified proportions.

It is for lovers of homogeneous alternatives, when caviar falls on bread like pate. All at once - through a meat grinder with a large grill, add salt and stew. Place garlic, favorite spices and vinegar towards the end. In this case, the time for evaporation of moisture increases - up to 60 minutes. We focus on the readiness of the carrots and be sure to taste for salt before adding the vinegar.

By the way, among the ingredients there may be ripe tomatoes of a not very watery variety (cream, etc.). Slightly reduce the carrots and onions, and decorate the composition with tomatoes based on their total weight. Another idea with a consistent result for our recipes is deliciousness!

“Kaleidoscope” of boiled mushrooms with vegetables

Let's not limit ourselves. Let the first violin be accompanied not only by the usual duet, but by a whole vegetable orchestra. Moreover, this mushroom melody can be preserved until the New Year even without vinegar.

Ingredients:

Mushrooms (boiled) - 1 kg
Tomatoes - 600-800 g
Onions - 500 g
Carrots - 300 g
Sweet pepper (red) - 300 g
Salt - 1-1.5 tbsp. spoons
Sugar - 1 tbsp. spoon
Oil - 150-200 ml
Parsley - 1 medium bunch
Bay leaf - 2-3 leaves
Black pepper (ground) - to taste
Allspice (peas) - to taste

Output - approximately 3 l

Preparation.

Let's prepare the mushrooms. Wash them and boil them in salted water - on average 20-30 minutes. Drain excess liquid through a colander.

Now the key point is to choose one of three grinding options. You can pass everything through a meat grinder, blend it in a blender until it reaches a consistency with small pieces, or finely chop it with a knife. This will determine the texture of the snack.
We especially like the contrast when the fruits of the forest and tomatoes go through a meat grinder, and the vegetables are finely chopped with a knife or using a grater. Try it if you have an extra minute.

So, we put mushrooms and tomatoes through a large wire rack into different bowls.

Finely chop the pepper and onion. Three carrots on a grater, size to taste, large regular ones - as always, to the point.

Fry the onion until golden - 3-4 minutes. Add pepper and carrots to it - simmer for 5 minutes. Next, simmer the tomatoes for 5 minutes.

The last to be added to the mixture is the mushroom mass. Simmer the caviar for 30 minutes. Do not forget to use the spatula a couple of times with passion - this way the dish will not burn.

Towards the end of cooking, add salt and sugar, herbs and spices. Simmer for another 10 minutes and while hot, place the caviar into jars.

For long-term storage, sterilization is required: 500 ml - 10 minutes, 1 liter - up to 20 minutes. We count from the moment of boiling water, which we pour up to the hangers of the cans.

Having rolled it up hermetically, let the supplies cool under the blanket. Best stored cool, away from light.

The beauty will last all winter, if you add 1 teaspoon of vinegar per jar (0.5-0.7 liters). Without a bite, only the acids from the tomatoes act as a preservative.

“Sunny” with carrots, onions and zucchini

This is the case when additional vegetables are tasty to cut. Zucchini is the basis here. Our favorites! How easily they adapt to the mushroom character. We will get a very tender dish, which, however, will have something to chew. A wonderful ensemble not only for bread, but also as a side dish.

According to the algorithm, the recipe is similar to the previous ones, but will require sterilization. But we don’t need to pre-boil the mushrooms. If you have a choice, it is better to take plate ones or a mixture of them with tubular ones.

We need:

Zucchini - 2 kg
Fresh mushrooms - 800 g
Tomatoes - 800 g
Onions - 500 g
Carrots - 300 g
Salt - 2 tbsp. spoons
Turmeric - 1 tbsp. spoon
Sugar - 60-80 g
Vegetable oil - 250 ml (150+100)
Apple cider vinegar (6%) - 5 teaspoons

Important details.

The preservation yield is about 4.5 liters.
We use young zucchini entirely. Remove the skin and seeds from the old ones. It is convenient to scrape out the latter with a spoon.

How to cook.

Cut the zucchini into small cubes. Chop the tomatoes in the same size (you can peel them). Chop the onion even finer. Three carrots on a grater.

Grind the washed and slightly air-dried mushrooms through a meat grinder. If you want to cut it, then cut it to the size of the zucchini.

In a large saucepan, fry the onion and add turmeric and salt. Zucchini goes with them - simmer the mixture for 15 minutes over low heat. Then add tomatoes and sugar - simmer for another 10 minutes.

During this time, fry the mushrooms separately with butter so that the liquid evaporates a little. Place the compacted mushroom mass into a saucepan. Stir and simmer gently for up to 10 minutes.

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

Almost any forest mushrooms are suitable for the mushroom caviar recipe (for example, milk mushrooms, trumpet mushrooms are best used for pickling). The main thing is that they are not wormy or spoiled. This time I have boletus, chanterelles (here you can see the recipe for mushroom caviar from chanterelles), boletus and boletus (ceps). I also really like aspen mushrooms (remember that they darken a lot after cooking?), but it’s still too early for them.

Frankly speaking, mushroom caviar is a universal dish. This is a snack for toast and sandwiches, and a filling for vegetables or homemade baked goods. In addition, mushroom caviar can also be used as a semi-finished product for puree soups and sauces. But I like to eat it just with a spoon, a big spoon!

Ingredients:

Cooking the dish step by step with photos:

The first thing you need to do is sort out the mushrooms. We mercilessly throw away the wormy and spoiled ones (if you do come across them). Carefully clean off sand, leaves and soil. In general, each individual type of mushroom is processed in its own way. For example, chanterelles are quite clean, but with butterfish you need to remove all the films from the legs and caps.

Very good, 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 left in it.

In the meantime, we are preparing vegetables for mushroom caviar for the winter. We clean and chop the carrots and onions. Cut the carrots into small pieces or grate them on a coarse grater. Cut the onion into arbitrary pieces, but not very large. Place in a frying pan with heated vegetable oil (80 milliliters) and fry over medium heat until beautifully golden brown. Don't forget to stir, otherwise the vegetables may burn!

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

Now you need to pass the fried vegetables through a meat grinder into a suitable container - a cauldron or other pan with thick walls is best. I advise you to chop them first, so that the oil contained in the fried vegetables can then be taken with you by the boiled mushrooms.

We scroll through them after the carrots and onions. Thus, the meat grinder remains practically non-greasy after the oil.

Add salt and a little ground black pepper. I don’t recommend adding any more seasonings, so as not to interrupt the mushroom taste and aroma. Stir and place on medium heat. Simmer covered, stirring occasionally, for about 40 minutes. During this time, we will prepare the jars and lids. I like to sterilize jars in the microwave - I wash them in a soda solution, rinse them and pour about 100 ml of cold water into each. I steam them 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. During the process, do not forget to taste it for salt and, if necessary, add more salt.

Summer was successful, and the “silent hunt” for mushrooms was successful? Where to put the “prey”? Of course, prepare for future use. And mushroom caviar for the winter is much tastier than frozen mushrooms. The recipes for preparing such a snack are varied and quite simple; even a non-professional cook can master them. Well, do you want to treat yourself to a fragrant mushroom snack in the middle of winter? Then we prepare caviar at home from fresh wild mushrooms!

Basic rules for preparing mushroom caviar for the winter

What mushrooms are good for caviar? Basically, everything is edible. But especially popular are white mushrooms, honey mushrooms and boletus, aspen boletuses, boletus mushrooms and chanterelles. But caviar from milk mushrooms, russula or moss mushrooms turns out very well. It is possible to make a snack from several types of mushrooms. And if you pickled mushrooms and the stems remained, this is also a good “raw material” for a caviar snack.

Before cooking, all mushrooms must be sorted, peeled and washed. Rotten and wormy ones are not suitable - we dispose of them. Housewives know that the most routine thing in cooking mushrooms is to clean the fruits of the forest. I recommend my proven method. I clean fresh mushrooms with the hard side of a dish sponge or a toothbrush, removing any adhering debris, and then just rinse them in running water.
Mushroom caviar is made from boiled mushrooms, so first boil the mushrooms for about forty minutes. Sometimes mushrooms are stewed in a frying pan.
But vegetables that will additionally enrich the caviar with aroma and taste, as well as enhance the color (onions, carrots), need to be fried.
The reason why caviar is caviar is that it has a homogeneous consistency, so both mushrooms and vegetables need to be chopped. The best assistant here is a blender.
It is better to take small jars for storing caviar (up to a liter in volume). We make sure to sterilize them, and don’t forget to repeat the procedure for the lids.
Well, the most important rule, which applies to absolutely any preparation: we cook with the mood - then the caviar will taste great and will be stored for a long time.

Mushroom caviar through a meat grinder

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

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

Boil the mushrooms in salted water with bay leaves for half an hour. Fry grated carrots and finely chopped onion in oil. Then we pass the prepared vegetables and mushrooms through a meat grinder. It would be nice to do it through a fine-hole mesh, then the consistency of the caviar will be more uniform and tender.
After the meat grinder, place the entire mass in a thick-walled bowl, salt to taste and add a little pepper. Simmer, stirring constantly, over low heat for 40 minutes.
The finished caviar should be placed in small glass, sterilized jars and sterilized in any convenient way.

Mushroom caviar for the winter - recipes with garlic

Mushroom caviar with the addition of garlic is incredibly aromatic and slightly spicy.
Ingredients for a universal recipe with mushroom and garlic appetizer:

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

Chop the onion as finely as possible and fry it very well in a deep frying pan until golden brown. Place carrots grated on a fine-mesh grater into the fried onion and simmer until tender. Then we add boiled and chopped mushrooms to the vegetables. Season with salt and pepper to taste, mix and simmer with tomato juice until all the liquid has evaporated. At the end of cooking, add chopped garlic.
While still warm, place the caviar into sterile jars. Sterilize over low heat for half an hour in a pan of boiling water. Then we roll up the lids and place them upside down under the “fur coat” until they cool completely.

This is far from the only way to prepare such a tasty treat as mushroom caviar for the winter; the recipes are varied. Caviar with garlic and vinegar is stored very well. It's done like this:

For the same amount of ingredients, take a tablespoon of 9% vinegar. We don't need tomato juice.
Fry the vegetables, add chopped mushrooms to them, simmer over low heat for an hour and a half, add pepper and salt, don’t forget about the garlic - add it before finishing the stewing.
At the end of the stewing, add vinegar. Mix everything well - and the caviar is ready to be “packed” into sterile jars. No additional sterilization is required. Roll up the lids and turn the jars upside down until they cool completely.

Mushroom caviar with tomatoes

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

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

We chop the sorted and washed mushrooms very finely with a knife. In a dry, hot frying pan without oil, fry the mushrooms until the liquid stops coming out of them.
Finely chop the onion. Throw the onion into the mushrooms, mix, after a minute add vegetable oil. Fry until cooked, add diced tomato pieces.
After 5-10 minutes, remove the pan from the stove, cool its contents a little, and grind with a blender. Return to the pan and simmer over low heat for half an hour.
Place the caviar in jars, sterilize and cover with a lid.

It’s also good to prepare caviar with tomatoes like this:

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

Boil the mushrooms in salted water for twenty minutes, drain through a colander.
Separately, cook the carrots until ready.
Peel the tomatoes.
Mince mushrooms, vegetables, dill, add oil, salt and sugar. Place this mixture on low heat, cook for an hour and a half, stirring occasionally. Place into clean jars and roll up.

Mushroom caviar in a slow cooker

A slow cooker will also come to the rescue in preparing mushroom caviar. This electric saucepan will save your time and simplify the process of preparing mushroom appetizers. So how to cook mushroom caviar in a slow cooker?

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

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

First of all, add grated carrots and finely chopped onions into the multicooker. Pour a little oil into them and set them to “baking” mode for half an hour.
Meanwhile, we pass the mushrooms through a meat grinder. But we don’t remove the meat grinder - when the vegetables are cooked, we will also grind them with its help.
Combine chopped vegetables and mushrooms in a multicooker, add salt and pepper, add the rest of the oil and keep the ingredients in the “stew” mode for half an hour. Then add chopped garlic, vinegar, mix - and lo and behold, the caviar is ready to go into jars.
It is not necessary to sterilize; you can store the jars in the refrigerator - the caviar does not spoil for 3-4 months.

Mushroom caviar from honey mushrooms

There is usually a lot of honey mushrooms, so you can allocate a couple of kilos for caviar. For 2 kilograms of mushrooms we will need:

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

Chop the onion and fry in oil. Add pre-boiled mushrooms to it. Fry until cooked until the liquid has evaporated.
Next, add salt and garlic (pass it through a garlic press). Fry a little more.
Place the delicious mushrooms in a blender. Grind.
Transfer the caviar into jars (sterile) and sprinkle with citric acid. Roll up and cool upside down. Honey mushroom caviar is ready!

Mushroom caviar without sterilization

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

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

half a kilo of onions and carrots;
unflavored vegetable oil - 2 cups;
ground salt and pepper to taste;
black peppercorns - 5 pieces;
bay leaves - a pair of leaves;
9% vinegar - 3 teaspoons.

Boil the mushrooms. Fry onions and carrots. We pass mushrooms and vegetables through a meat grinder. Then simmer the mass in oil, adding salt, pepper, and bay leaves. It will take at least 1.5 hours to extinguish.
At the end of cooking, add vinegar, mix and begin to place the mushroom caviar into sterile jars. We roll up the lid and safely store it in the cellar for six months.

Mushroom caviar with carrots and onions

There is no simpler recipe for mushroom caviar than with carrots and onions. How to prepare mushroom caviar according to this simplest recipe?

Take any mushrooms and boil them. By the way, even frozen ones will do. Then we take vegetables at the rate of one carrot and onion for every half a kilo of mushrooms. You will need vegetable oil, ground pepper and salt. You can also add greens, but be careful with them so as not to interrupt the mushroom flavor.
Sauté vegetables in oil. When they are ready, grind them together with the boiled mushrooms in a blender.
We transfer the future caviar into a saucepan, add salt and pepper, and simmer over low heat for an hour and a half.
Having placed the caviar into jars, we complete the preparation by sterilizing in boiling water and rolling up the lid.

Porcini mushroom caviar

Noble porcini mushrooms give their caviar a unique taste and unique aroma. And if you make it with eggplants, it will be oh so difficult to tear yourself away from such a dish!

Ingredients:

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

Boil the mushrooms. This will take 15 minutes if you chop them.
Cut the eggplants into medium cubes without removing the peel.
Chop the onion and brown it in oil. Add eggplant pieces to it. Press the garlic through a press, cook all the vegetables under the lid until softened. Then we pass the vegetables through a meat grinder or a fine blender. We do the same with mushrooms.
Mix the ingredients, add salt and pepper, and simmer in a frying pan for 10 minutes.

Whenever I’m lucky enough to pick up chanterelles in the forest, I prepare caviar like this according to the recipe.

You will need:

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

We wash and clean the mushrooms.
Dissolve citric acid and 10 grams of salt in water, bring to a boil, lower the chopped mushrooms, cook slowly until tender, stir constantly, skim off the foam with a slotted spoon.
The mushrooms float to the surface during cooking, put them in a colander, rinse them, let the water drain, and grind them through a meat grinder.
Season with vegetable oil mixed with mustard and vinegar, add salt and pepper to taste, mix well.
Transfer the mushroom mass into sterilized jars, cover with clean lids, sterilize for an hour, and seal. Storage - basement or other cool place.

Mushroom caviar from boletus

Cooking caviar from butterfish is a pleasure. This appetizer turns out incredibly tender!

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

Grind a kilogram of boiled butter in a blender. Fry a large onion, chopped into crumbs, in vegetable oil. Add mushroom pulp to the onion, salt and pepper to taste. Simmer over very low heat for one and a half hours.
We put the finished caviar from boletus into jars, sterilize it in boiling water for half an hour, cover it with a lid and safely store it in a cool, dark place.

Rules for storing mushroom caviar

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

Sterilization allows food to be stored longer and is an excellent way to stock up on large quantities of supplies. Sterilized jars of mushroom caviar can be stored underground, cellar or cool pantry for an average of 3-6 months.

Mushroom season is in full swing. Do you want bright and delicious summer memories? Then let it be among your preparations mushroom caviar for the winter! Cooking recipes These snacks are varied but simple - cook, experiment, surprise your household with your culinary skills. Hurry up to make and put the gifts of the forest into jars, and lots of them, so that you have something to enjoy in winter!

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