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 of 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.
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Cooking time: 1 hour 25 minutes
Quantity: 4 servings
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 shapes, since after chopping, size and external beauty no longer become important.
- Soak mushrooms in cold salted water for 1 hour. 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 properly store mushroom caviar
In order to enjoy a delicious delicacy in winter or at any other time, you need to know how to properly store jars. Mushroom caviar in jars can be stored for a year. After you have transferred the caviar into jars, be sure to pour hot sunflower oil on top. This way the caviar will retain all its freshness, even if you open it after six months, for example. It is important to sterilize the jars in which the caviar will be stored.
Caviar in unsterilized jars is stored only in the refrigerator. After the jars of caviar have cooled, they can be stored in a cellar or basement, where the delicacy will wait in the wings. Caviar will also always be fresh in the refrigerator.
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 is one of the best ways to prepare for the winter, especially when the 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.
- Cut the mushrooms (can be 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.
Caviar from dry milk mushrooms
Caviar can also be prepared from dry mushrooms. It is enough to pre-soak them in boiling water and let them swell.
List of products:
- 100 g dry mushrooms
- 100 ml oil
- Salt
- Spices
- 2 onions
- 2 carrots
Recipe:
- Soak the mushrooms in boiling water and let stand for a third of an hour
- Drain the infusion and boil the product in a salty solution
- Drain the broth and grind the food in a meat grinder
- Also chop the carrots and onions
- Place everything in a frying pan and fry until all the moisture has evaporated
- Add spices and salt, simmer a little more
Recipe for mushroom caviar from dried mushrooms
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 for the winter according to the classic recipe through a meat grinder with carrots, onions and garlic
If you happen to collect mushrooms, then the question will definitely arise about what to cook from them. Beautiful specimens will immediately go into the jar entirely. But from those who did not come out in appearance, we prepare caviar. Relatives and guests are always delighted with the snack - very tasty!
Ingredients:
- A kilogram of mushrooms
- Approximately 100 milliliters of vegetable oil
- 3 medium carrots
- 5 cloves of garlic
- 3 medium onions
- Salt and pepper to taste
Preparation:
1.If you have already boiled mushrooms (for example, you froze them for the winter), you can use them. If you cook fresh, then you need to weigh it in boiled form.
2. Rinse them thoroughly and boil them in water with a small amount of salt added for about 40 minutes.
3. Peel the carrots and cut into pieces. Grind it through a meat grinder. It is advisable to use a medium-sized grille. Then fry it in vegetable oil until lightly browned.
4.The onion also needs to be peeled. Chop it, like carrots, and fry until golden brown. Combine with carrots in one bowl.
5. After boiling, thoroughly rinse the mushrooms, then place them in a colander so that all the water comes out. We don't need any extra moisture here. Grind them through a meat grinder. Then they also need to be fried.
6.Combine vegetables with mushrooms and vegetables. Add some salt. Pepper it. You can add nutmeg for flavor. But he's not an acquired taste.
7.Simmer for about half an hour after boiling on a low flame on the stove. You need to stir quite often. To prevent the mixture from burning, you need to use dishes with a thick bottom and walls.
8. You can eat it right away. Either hot or chilled. But we intend to save it for the winter. To do this, pour calcined vegetable oil on top (about a tablespoon per liter jar). Screw on the lids and leave until the mushroom mass has cooled completely.
Stored in a cool place, out of direct sunlight. Universal in use!
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 the least of which is 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.
Preparing caviar from boiled mushrooms without sterilization
To all lovers of such wonderful forest mushrooms as chanterelles, I suggest preparing a fragrant and delicious snack for the winter. Even the most picky gourmets love to enjoy such a treat. It usually takes quite a bit of time and ingredients to prepare.
Try making mushroom caviar from chanterelles! It can be served with potatoes, rice, pasta. Even with a simple piece of bread, mushroom caviar will be an excellent snack.
You may also be interested in: Pickled cauliflower for the winter - recipes for very tasty and crispy cabbage
Ingredients:
- Chanterelle mushrooms - 1.5 kg.
- Onions - 2 pcs.
- Carrots - 2 pcs.
- Garlic - 1 head
- Allspice - 5-6 peas
- Bay leaf - 2-3 pcs.
- Ground red pepper - 1 tsp.
- Cloves - 3-5 pcs.
- Vegetable oil - 100 gr.
- Salt - 1 tbsp (less possible)
Preparation:
1. Before we start preparing caviar, we need to sort out, rinse the mushrooms well and boil in salted water (30-40 minutes after boiling) with the addition of allspice (peas), cloves and bay leaves. Don't forget to remove any foam that forms.
2. While the chanterelles are cooking, you can peel and chop the carrots, onions and garlic.
3. Remove the finished mushrooms from the pan using a slotted spoon and transfer to a deep bowl. Then we grind them using a blender or meat grinder. Here everything depends on your preferences.
4. Now pour 2-3 tbsp into a heated frying pan. l. vegetable oil and add carrots and onions. Saute them over medium heat until they have a beautiful golden color. Next, put the mushroom mixture and sautéed vegetables into a saucepan or saucepan, pour in 100 ml. vegetable oil and mix everything well. Place on the stove over low heat and simmer for 40 minutes with the lid closed, stirring constantly.
5. At the end, add chopped garlic and red hot pepper (to taste). If you like saltier caviar, you can add salt. Stir, cover with a lid and leave for another 5-10 minutes. Place the finished caviar tightly in sterilized dry jars and close with sterile lids. Turn upside down, cover and leave until completely cool. This caviar can be prepared in another way. For example, freeze boiled and chopped mushrooms, and in winter defrost them and stew them in the same way with fried vegetables.
Mushroom caviar with onions, carrots and garlic
Mushroom caviar is one of the most favorite dishes, goes well with various vegetables and meat. This is a delicious filling for thin pancakes and pies made 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, saute the chopped onions for 15 minutes.
- 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.
Technology Tips
Mushroom caviar is not difficult to prepare, but there are a few important tips that will help you get the desired result.
Experienced chefs recommend:
- thoroughly clean the raw materials, removing debris, twigs, sand, dirt, wormy and old mushrooms;
- conditionally edible species must first be soaked to remove bitterness and poisons in salted and acidified water (10 grams of salt and 2 grams of citric acid for each liter of water);
- It’s better to take raw materials of the same variety, it will be tastier;
- for preparation for the winter, they are generally boiled for 40-60 minutes;
- It is better to fry vegetables in vegetable or butter, it will be tastier;
- caviar should be the same consistency, ideally creamy, and if the vegetables after frying can be rubbed through a sieve, then the mushrooms can only be ground in a meat grinder or blended;
- You need to store the finished dish in clean, sterile jars; in the cold, plastic lids are more suitable, and for indoor storage, you should roll up the workpiece with metal lids.
Caviar can be an original addition to a holiday table or the main diet of vegetarians, fasting people, and people losing weight. After all, mushrooms, despite their high nutritional value, are low in calories, but in terms of benefits they are equal to traditional meat. I wish you bon appetit, and for new menu ideas, visit our blog, goodbye.
Mushroom caviar with tomatoes - a very tasty recipe
In addition to onions and garlic, mushroom caviar goes well with carrots and tomatoes; these vegetables give the finished dish a 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.
What are the benefits of mushroom caviar?
It has been proven that crushed mushrooms are much healthier and more nutritious, so eating caviar is the best option for getting the maximum amount of nutrients. Mushroom caviar not only has excellent taste, which is why it is so loved and constantly prepared.
In addition, you can find a huge amount of vitamins and minerals in the composition. It is rich in vitamins A, B, C, E, H and PP. The dish also contains calcium, phosphorus, magnesium and various other substances beneficial to the human body. The greatest amount of vitamins is contained in porcini mushrooms, boletuses, milk mushrooms and flywheels, which is why they are most often used in the preparation of caviar.
Porcini mushroom contains nicotinic acid (PP), which helps cope with problems of the heart and blood vessels and has a beneficial effect on their functioning. There is also iron present: eating porcini mushrooms helps people with anemia. Boletuses also help with anemia. Eating boletus promotes rapid healing of wounds and allows the body to quickly recover from an illness. Milk milk is also an antiviral agent and helps in the treatment of colds. Moss mushrooms contain vitamin A, which is important for the body. It helps improve vision and also takes care of the condition of hair and skin. In any case, eating mushroom caviar is very beneficial for the whole body.
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 by placing them in a colander, since there will still be a lot of liquid.
- Peel the onion, saute, using a deep frying pan with heated oil.
- Chop the mushrooms finely 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.
Cooking mushroom caviar at home
An excellent preparation for the winter is made from previously pickled mushrooms, for example, milk mushrooms. With this processing method they become even more tasty and juicy than fresh ones.
For a small portion of the product you will need:
- 250 grams of mushrooms;
- 1 onion;
- vegetable oil for frying;
- spices as desired.
Cooking process:
- salted milk mushrooms or other mushrooms are removed from a jar or tub, placed in a colander and washed well with running water to remove excess salt;
- the raw materials must be allowed to drain and dry;
- the onion is cut into cubes, sauteed in oil until soft, cooled;
- All you have to do is combine the mushrooms and onions together, season with spices and chop in any convenient way - in a blender, meat grinder, food processor or the old fashioned way on a board with a sharp knife, but this will take much longer.
I will add that each housewife chooses her favorite consistency, some prefer a soft paste, while others prefer graininess and the presence of pieces.
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.
Ingredients:
- Dried mushrooms (ideally boletus) – 350 gr.
- Onions – 1-2 heads (depending on size).
- Hot pepper (ground), salt.
- Vegetable oil.
Algorithm of actions:
- The preparatory stage will take the most time. Dried mushrooms need to be returned to almost their “original appearance”; to do this, you need to fill them with water and leave for 3 hours.
- Then change the water and boil the mushrooms until they are completely cooked.
- Next, you need to chop the mushrooms: option one is to chop it with a knife as finely as possible, option two is a meat grinder (blender).
- Peel and wash the onions. Finely chop and sauté in oil.
- Combine together in a blender, add salt and pepper.
This caviar is good for filling pies and for snacks, if you spread it on tartlets or crackers.
Salted milk mushroom caviar
Unusual caviar made from salted mushrooms.
Ingredients:
- 500 g mushrooms
- 2 onions
- 1 carrot
- Salt
- Spices
- 100 g butter
- 3 cloves garlic
- 20 g sugar
Recipe:
- Rinse the mushrooms in cold water and grind in a blender
- Chop onions and carrots. Fry vegetables in oil and add mushroom substance
- Add salt, sugar and spices. Add crushed garlic
- Simmer over low heat for 7 minutes
