Traditional Russian cuisine is unthinkable without such a product as mushrooms. They are put in soup, used as a filling for pies, fried with or without potatoes, stewed, pickled, salted, made into mushroom caviar and gravy.
Today I want to share with you interesting recipes for very tasty and aromatic mushroom caviar. After all, when you have jars of this appetizer in stock, you can whip up a puree soup from it, boil porridge or pasta and add caviar instead of meat. You can also make sandwiches or serve it in tartlets or with pancakes on the holiday table.
Mushroom caviar is usually prepared from forest beauties: boletus, boletus, aspen, honey mushrooms, chanterelles, oyster mushrooms and champignons. Mushrooms for preparing this snack can be different - fresh frozen or even dried. Dried mushrooms must first be soaked in water.
Mushroom caviar from boiled mushrooms with garlic and onions
We will start with perhaps the simplest and most common recipe, which uses only mushrooms, onions and garlic. Various recipes for preparing mushroom caviar mention different types of mushrooms (milk mushrooms, saffron milk caps, boletus mushrooms), but in this recipe I will show you how to prepare this delicious porcini mushroom appetizer. This caviar can be stored well for the winter, but be sure to sterilize the jars with the finished caviar.
Ingredients:
- Porcini mushrooms (fresh) - 1 kg.
- Onions - 3 pcs.
- Garlic - 3 cloves
- Salt, pepper - to taste
- Vegetable oil (for frying) - to taste
Preparation:
1. We clean the harvested mushrooms from forest debris, scrape off the film from the stems with a knife and cut the caps into cubes and the stems into circles. We wash them in cold water. Do not wash mushrooms in water for a long time, as they absorb it like a sponge and you will subsequently have to simmer them for a long time to evaporate the liquid. Peel the onion and cut it into half rings. We cut the garlic into slices. Place the mushrooms in a saucepan or frying pan and cook them in their own juice under the lid until very little juice remains. In this case, the mushrooms must be stirred from time to time.
2. After the excess moisture has evaporated and the mushrooms have decreased in volume, add 3-4 tbsp. l. vegetable oil and simmer for another 5 minutes. Then transfer it to a deep container.
3. Pour 1 tbsp into the pan. l. vegetable oil and fry the onion and garlic. Transfer them to a container with mushrooms, add salt and pepper to taste, and then grind everything with an immersion blender.
4. Place the finished caviar in sterilized jars and close with sterile lids. You can store it in the refrigerator or cellar. If you prepare caviar in the summer and plan to eat it in the winter, then it is better to sterilize the jars with the appetizer.
How to store caviar
Successfully prepared preparations for the winter still need to be able to be preserved. It’s such a shame when the fruits of many hours of labor simply begin to deteriorate due to a poorly washed jar, a weak lid, or too high a storage temperature! So remember, dear housewives!
Even well-fried caviar, poured into clean jars, can spoil over time. To avoid this, it is better to additionally sterilize it.
- To do this, fill the jars filled with the aromatic mixture to the top with boiled vegetable oil, cover with clean lids and place in a large container;
- Place a cloth or metal mesh on the bottom to prevent the glass from bursting due to temperature changes;
- Next, water is poured into the container so as to reach the “shoulders” of the cans; the water is turned on under the pan;
- In this way, jars need to be boiled for 5 minutes for a volume of 0.5 liters, and 10 for liter jars;
- After this, they are rolled up, wrapped and, after cooling, placed in the cold;
- Unsterilized food should only be stored in the refrigerator to avoid the development of dangerous bacteria.
And another little-known method is freezing the product. To do this, the finished and slightly cooled caviar is laid out in portioned bags, trying to fill them to the brim and remove excess air. All that remains is to place such preparations in the freezer, and then, if necessary, take them out and reheat them. I will only add that defrosted food should be eaten within a day or two, since then the product can spoil and even cause food poisoning.
Recipe for mushroom caviar from boiled mushrooms with tomatoes
This amazingly tasty, aromatic and attractive cold appetizer can be a real godsend for a zealous housewife. It can be used as a filling for pancakes, rolls and various pastries.
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Ingredients:
- Porcini mushrooms - 1 kg.
- Onions - 2 pcs.
- Tomato - 1 pc.
- Garlic - 4 cloves.
- Salt, pepper - to taste
Preparation:
1. Place peeled, coarsely chopped and washed mushrooms in a pan with salted water and place on the stove. Bring to a boil, reduce heat, skim off foam and cook for 25-30 minutes. While the mushrooms are cooking, it is better not to leave the stove, as a lot of foam will form and it must be constantly removed. Otherwise, you will have foam all over the slab. We pass the boiled mushrooms through a meat grinder.
2. Cut the peeled onion and tomato into cubes. Then put the frying pan on the fire, add 2-3 tbsp. l. vegetable oil and lay out the prepared ingredients. Mix everything and simmer over medium heat until the juice released by the tomato and onion evaporates (about 10 minutes). Salt, pepper and taste. Turn off the stove and add chopped garlic.
3. Place the finished caviar into sterilized jars and close the lids. Cover with a warm blanket and leave until completely cooled. After the jars have cooled, they must be put in a cool place. Bon appetit!
Mushroom caviar from boiled honey mushrooms for the winter
If you have collected large and not very beautiful honey mushrooms in the forest and do not know what to do with them, I suggest you prepare very tasty caviar from them. It will take a little more time to prepare it than in previous recipes, since we will be sterilizing it, but it’s worth it. This appetizer goes well with pancakes, and you can also stuff eggs or tomatoes with it.
Ingredients:
- Honey mushrooms, peeled - 1 kg.
- Carrots - 2-3 pcs.
- Onion - 2 heads
- Vegetable oil - 50 ml.
- Salt - 1 tbsp. l.
- Black pepper (ground) - to taste
Preparation:
1. Place the peeled and washed honey mushrooms in a saucepan and fill with cold water 3-4 times more mushrooms. Place on the fire and bring to a boil. Be sure to remove any foam that forms. Then add 2 tbsp to the mushrooms. l. salt and cook them for 30-40 minutes. After this time, drain the water and rinse the mushrooms well with cold water.
2. Cut the peeled onion into half rings and the carrots into cubes. Place the frying pan on the fire and pour 50 ml into it. vegetable oil and fry the onions and carrots until half cooked. Next, combine them with mushrooms and pass them through a meat grinder.
3. Place the frying pan with the crushed ingredients on medium heat, add salt, pepper and simmer for 30 minutes under the lid, stirring occasionally so that the caviar does not burn. Let's taste it. If necessary, add salt and pepper. You can also add garlic or other spices to your taste.
4. Place the finished caviar tightly in sterilized jars up to the shoulders, cover with sterile lids and place in the oven to sterilize for 40 minutes at a temperature of 110ºC. After the jars of caviar have been sterilized, remove them from the oven, screw the lids on tightly, turn them upside down and cover with a warm blanket.
From chanterelles
Chanterelles have a specific taste and smell. Therefore, caviar from them is intended only for lovers of these mushrooms.
For caviar you need to take:
- 1 kg chanterelles;
- 300 g each of carrots and onions;
- ½ tbsp. sunflower oil;
- 15 ml 9% vinegar;
- ½ tsp. pepper;
- 7 g salt.
You need to do it like this:
- First you need to wash the chanterelles, then grind them through a meat grinder.
- Next, you need to transfer the mushrooms into a thick-walled container and simmer them for an hour.
- You need to wash and peel the vegetables, chop the onions, grate the carrots. Next, fry them separately and combine with chanterelles, salt and pepper.
- Vegetables and mushrooms need to be simmered for another 20 minutes, pour in vinegar, turn off the gas and package the finished product in sterilized jars.
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.
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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.
Delicious recipe for mushroom caviar with tomatoes, carrots and onions
Caviar prepared according to this recipe turns out very tasty and aromatic. It will keep well for a couple of weeks in the refrigerator in a tightly closed, clean container. If you are preparing a large volume of mushroom caviar, place it in sterilized jars and close with sterile lids. It is best to store caviar in a cellar or underground.
Ingredients:
Preparation:
1. First of all, clean and wash the vegetables. We clean the mushrooms, wash them and cut them into small pieces. Fill with cold water and cook over low heat for 5 minutes after boiling. Then remove them from the stove and rinse with cold water.
2. Grind the mushrooms together with vegetables in a meat grinder. We move the resulting mass into the container in which we will prepare the caviar.
3. Add vegetable oil and spices to the resulting mixture: salt, ground black, red and allspice, mix and put on low heat. Simmer for 50 minutes after boiling, stirring constantly.
If you are preparing caviar for the winter, then you need to add more salt. Since mushrooms love salt, plus it guarantees long-term storage of the product. 4. Distribute the finished caviar into sterilized jars, pour a small amount of vegetable oil on top and close tightly with screw caps. Bon appetit!
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Recipe for winter mushroom caviar with tomato paste
In this recipe I want to show you how you can prepare oyster mushroom caviar with onions and tomato paste. If you don't like these mushrooms or don't have them on hand, you can replace them with any other forest mushrooms of your choice. The advantage of this caviar is that it is perfectly stored all winter. It can be eaten both hot and cold. Many in our country neglect these mushrooms, but they contain proteins, vitamins B, CE and the rather rare vitamin D2. Oyster mushrooms also contain calcium, potassium, iodine and iron compounds.
Ingredients:
Preparation:
1. If you collected oyster mushrooms in the wild forest, then they need to be cleaned, sorted and boiled in salted water for 20 minutes after boiling. In the meantime, while the mushrooms are cooking, you can waste no time and fry the onions. To do this, it must be peeled and cut into cubes.
2. 5 minutes before the end of cooking the mushrooms, add allspice, cloves and bay leaves to the pan. This will give the finished caviar a more interesting taste. Remove the finished mushrooms from the pan with a slotted spoon or drain through a colander. The spices that we added during cooking must be removed. Then we pass them through a meat grinder, installing a large grill.
3. Add tomato paste, fried onions and vegetable oil to the twisted mushrooms. Then put on medium heat and simmer for 10-15 minutes, stirring constantly. If you feel that with constant stirring the mushrooms are starting to burn, add a little vegetable oil. Place the finished caviar in sterilized jars and cover with boiled lids. This caviar can be stored very well all winter. Bon appetit!
Useful tips
Tip 1
Be careful when picking mushrooms. False honey mushrooms are very similar to edible ones. Remember that real honey mushrooms have always white plates, and there is a film ring on the stem. The poisonous ones do not have a ring, and the plates quickly darken. If you buy mushrooms, do it only in trusted places, not in a spontaneous market.
Tip 3
Mushroom caviar is not only spread on bread or served pure as a side dish. You can also beautifully stuff eggs and tomatoes with it, and also put it as a filling in pastries, pies and dumplings, add it to omelettes and pancakes.
Mushroom caviar from dried mushrooms
This recipe for mushroom caviar differs from others in that the mushrooms must first be soaked in water and only then boiled and prepared for caviar.
Ingredients:
- Mushrooms (dried) - 500 gr.
- Bow - 2 goals.
- Carrots - 2 pcs.
- Garlic - 5 teeth.
- Lemon juice - 1/3
- Cilantro - 1 bunch
- Parsley - 1 bunch
- Olive or vegetable oil - 2 tbsp. l.
- Sea salt - to taste
- Black pepper - to taste
- Paprika - to taste
Cooking method:
1. Soak dried mushrooms in warm water and leave for 30 minutes to swell. Then we drain the water, and along with it the garbage, if the mushrooms are not very clean. Fill them again with a small amount of warm water until they are covered, add a bay leaf, a little sea salt and boil for 20 minutes after boiling.
2. While the mushrooms are boiling, you can peel the onions, carrots, garlic and cut them into cubes. Pour a little oil into the pan and fry the onions and carrots until golden brown. Then add the boiled mushrooms, mix and simmer for 5-10 minutes.
3. Transfer the stewed vegetables with mushrooms into a deep bowl, add chopped garlic, ground black pepper and salt to taste, vegetable or olive oil, herbs and grind with a submersible blender. Add lemon juice and mix well. Transfer the caviar into a sterilized jar, close it with a sterile lid and leave it under a blanket until it cools completely. It is advisable to store such caviar in the refrigerator.
Do not spoil the dish with vegetables
In addition, experienced housewives are sure that mushroom caviar with garlic turns out more piquant if you add vegetables to it. Most often found in recipes:
- carrots (usually limited to one medium-sized root vegetable);
- tomatoes (it is recommended to take 2-3 pieces per kilogram of mushrooms).
Moreover, vegetables can be taken in a duet, or you can use only one ingredient in the recipe. Carrots are usually grated and stewed together with onions. The tomatoes, in turn, are finely chopped and also sent to the frying pan. If the recipe contains both tomatoes and carrots, it is recommended to fry the mixture until golden brown. For those who prefer spicy snacks, you can add a little chili pepper to the dish.
