Porcini mushrooms, or porcini mushrooms, are a very valuable product that not only has a divine taste, but also a huge number of beneficial properties for the human body. And there are quite a lot of recipes for preparing dishes from boletus mushrooms. They can be salted, pickled, dried, fried and consumed boiled. In addition, you can prepare delicious preparations for the winter from porcini mushrooms. One example of such dishes is porcini mushroom caviar.
In this article, we will look at not only the basic principles of preparing such caviar, but also provide the best recipes for this unusual dish, so that you can freely choose the most suitable cooking option at home.
From fresh porcini mushrooms
This dish is the best way to deliciously prepare boletus mushrooms for those who have harvested a large harvest.
Ingredients:
- fresh porcini mushrooms – 1 kg;
- onions – 4-5 pcs.;
- carrots – 3 pcs.;
- frying oil;
- pepper - to taste;
- salt - to taste.
Cooking method:
- First you need to process the mushrooms, wash and cut them, and then boil them in water until tender or put them in the microwave for 10 minutes at medium power.
- Finely chop the onion, grate the carrots and fry the vegetable mixture in a frying pan until soft.
- Then mix the mushrooms, onions and carrots, add salt and pepper and, if desired, chop in a blender.
IMPORTANT: If you cook mushrooms, be sure to skim off the foam and rinse them after cooking.
Terms and conditions of storage
Mushroom caviar from the legs of porcini mushrooms, whole fresh or dried boletus mushrooms should be stored until winter exclusively in sterile glass containers. To do this, wash the jars with detergent or baking soda. Then it is kept over steam or in a hot oven. To sterilize the container, pour 50-10 ml of water inside and place it in a microwave oven turned on at maximum power for 5 minutes.
Before filling, they need to be dried so that not a drop of water remains inside. The workpiece is laid out hot. Next, depending on the recipe, the caviar is sterilized or immediately sealed with sterile lids. Sterilized workpieces can be stored in a pantry or cellar for up to a year; unsterilized ones can only be stored in the refrigerator and no longer than 6 months.
Advice! For convenience, it is better to put a label on each jar indicating the exact date when it was prepared. Then in winter you won’t have to guess what year it was prepared.
From dried mushrooms
If you happen to have a supply of dry porcini mushrooms, then in addition to soup you can prepare mushroom caviar. This delicacy made from dried forest products is a very tasty and satisfying snack.
Ingredients:
- dried boletus - 350 g;
- onions – 2 pcs.;
- garlic – 3 cloves;
- carrot – 1 pc.;
- salt, pepper - to taste;
- oil for frying.
Cooking method:
- Rinse dry mushrooms, then soak them in cold water for several hours to swell.
- While the boletus mushrooms are soaking, process the vegetables: finely chop the onion, grate the carrots, and pass the garlic through a press.
- When the mushrooms are soaked, rinse them and chop them.
- Place the vegetable mixture in a frying pan and sauté in oil. When the vegetables become soft, add chopped boletus and fry everything together.
- Grind the caviar with a blender or pass through a meat grinder.
Selection and preparation of ingredients
The first condition for purchasing a quality product is going to an official market or a large store.
Next you need to pay attention to the type of raw material:
- vacuum packaging must be dry without traces of condensation and contain information about the place and time of collection, storage conditions and periods;
- Mushrooms sold in bulk should be firm, dry, without spots or signs of rot, with a pleasant aroma.
Important! It is better to take small young boletuses with a cap up to 7 cm in diameter: the older the mushroom, the more harmful substances its pulp has accumulated.
Recipe for porcini mushroom caviar through a meat grinder
If you decide to make caviar according to this recipe, you can use both dried and fresh boletus mushrooms. The combination of mushrooms and nuts is quite unusual, but very tasty.
Ingredients:
- boletus - 1 kg;
- onions – 4 pcs.;
- carrots – 3 pcs.;
- peeled walnuts – 100 g;
- garlic – 3-5 cloves;
- spices, soy sauce - to taste;
- olive oil - for frying.
Caviar from porcini mushrooms is prepared through a meat grinder as follows:
- Washed and processed mushrooms need to be dried a little - this can be done in the oven (10 minutes at 180°C) or in the microwave (10 minutes at medium power).
- Process and chop the vegetables, then fry them in a frying pan.
- Next, combine the vegetable mixture, mushrooms and nuts, add spices and soy sauce to taste, and pass through a meat grinder.
Reference! This is a great way to make pasta for sandwiches or canapés.
Cooking features
- Mushrooms for caviar can be collected in the forest yourself, purchased at the market or in a store. You can use fresh, frozen or dried boletus. Frozen mushrooms are given the opportunity to completely thaw without subjecting them to sudden temperature changes. Dried mushrooms are soaked to restore their original size.
- It is strictly not recommended to collect mushrooms near industrial enterprises, highways and other environmentally unfavorable areas. This is due to the ability of fruiting bodies to absorb toxins that remain in them even after prolonged heat treatment. For the same reason, it is not recommended to use large, overgrown mushrooms for cooking.
- You can only buy mushrooms from those whose experience and honesty you do not doubt. Even if you yourself do not confuse boletus mushrooms with other mushrooms, you need a guarantee that they grew in an area that is clean from an ecological point of view.
- When purchasing mushrooms in a store, you need to make sure that the packaging is intact and that the product’s expiration date has not expired. External signs of rotting mushrooms and an unpleasant odor are serious reasons to refuse the purchase.
- Porcini mushrooms do not require pre-soaking or even boiling. It is enough to sort them out, clear them of debris, wash them, dry them, and after that you can start preparing caviar or other dishes from them.
- Caviar is prepared both from whole mushrooms and from their legs, leaving the caps for other dishes or homemade preparations.
- You can chop mushrooms before or after heat treatment. This also applies to other products included in the snack. The choice of caviar preparation technology depends on the specific recipe.
- Jars for mushroom caviar must be washed with soda and sterilized. The lids are also sterilized by boiling them for this purpose. Plastic lids can only be placed on items stored in the refrigerator that are planned to be consumed within 6 months. In other cases, only metal lids will do to ensure a tight seal.
- Storage conditions and shelf life of boletus caviar depend on the specific recipe. If the snack is made without adding vinegar, it can only be kept in a cool place (at a temperature of up to 12 degrees), and for no more than 6 months. The shelf life of mushroom caviar cooked with vinegar is 8 months. It can be stored at temperatures up to 18 degrees.
Boiled porcini mushroom caviar
The recipe for boiled boletus is ideal for those people who are watching their figure, as it is dietary. The calorie content of this snack is only 85 calories per 100 grams.
Ingredients:
- boiled porcini mushrooms – 800 g;
- onions – 3 pieces;
- carrots – 2 pieces;
- garlic – 3 cloves;
- any greens - to taste;
- spices - to taste.
Cooking method:
- Take pre-boiled boletus mushrooms and finely chop them.
- Then peel the vegetables, finely chop the onion and garlic, and grate the carrots on a coarse grater.
- Since the caviar will be dietary, simmer the vegetables in a frying pan without oil until soft. To prevent them from burning, you can add a little water to the pan.
- Mix the boletus mushrooms with the vegetable mixture, add salt and pepper to taste, chop fresh herbs, and mix thoroughly.
- You can grind the caviar in a blender to a puree.
Mushroom caviar with garlic
Spicy and spicy caviar made from mushrooms and garlic will perfectly complement the collection of winter preparations, decorate the festive table, and diversify lunch.
Ingredients:
- Fresh champignons – 1.5 kg.
- Garlic – 6-7 teeth.
- Onions – 5 pcs.
- Vegetable oil - for frying.
- Salt - to taste.
- Black pepper (ground) - to taste.
Cooking process:
Step 1. Prepare all ingredients for preparing spicy caviar. Rinse the mushrooms in a colander, drain and pat dry with a paper towel.
Step 2. Peel the onions and cut off the tops. Peel the garlic.
Step 3. Cut the champignons into random pieces, and also cut the onion into cubes or half rings.
Step 4. Heat a few tablespoons of sunflower oil in a thick-bottomed frying pan and fry the champignons and onions over medium heat.
Step 5. Fry the champignons and onions for 15-20 minutes until the excess liquid from the mushrooms has evaporated. Stir the mushrooms and onions so that they do not burn or overcook.
Step 6. Let the mushrooms and onions cool slightly, then pass the mixture through a meat grinder. Pass the garlic cloves through a garlic press and mix the ingredients well.
Step 7. Place the mixture of mushrooms, onions and garlic back into the pan, add salt and ground pepper, and turn on low heat.
Step 8. Cover the mushroom caviar with a lid and simmer for half an hour over low heat, stirring constantly.
Step 9. While the spicy caviar is cooking, wash the glass jars and screw caps. Sterilize the jars with boiling water or steam, then place the mushroom caviar with garlic in the jars and close the lids.
Step 10. Ready champignon caviar with garlic should be stored in the refrigerator or cellar. These jars will last through the winter without any problems!
Mushroom caviar from porcini mushroom stems
A very tasty preparation for the winter. Having prepared caviar from the legs of boletus mushrooms, in winter you will eat the preparation with appetite.
Ingredients:
- boletus legs – 1 kg;
- onions – 3 pcs.;
- carrots – 2 pcs.;
- vegetable oil - for frying;
- spices - to taste;
- garlic – 3 cloves.
Cooking method:
- Pre-processed mushroom stems should be boiled in salted water until tender.
- Process the vegetables: chop the onion and garlic, grate the carrots on a coarse grater or chop in a blender. Fry all this in vegetable oil.
- Then mix the boiled legs and fried vegetables, add spices to taste, pass the resulting mixture through a meat grinder or grind with a blender.
IMPORTANT: Homemade boletus caviar, especially prepared with vegetable oil, is very high in calories. Due to the fact that mushrooms contain chitin, they are difficult and take a long time to digest. Therefore, it is not recommended to eat mushroom caviar for people with gastrointestinal problems and children under 12 years of age.
Making caviar from porcini mushroom is very simple, and this appetizer is very tasty, filling and appetizing. Once you have tried boletus caviar, you will prepare a delicacy of porcini mushrooms at any opportunity.
To summarize
Now you know that preparing caviar from porcini mushrooms is not difficult even for novice cooks. If you plan to make preparations for the winter, be sure to sterilize the jars using one of the methods described in the step-by-step instructions. If you definitely can eat the prepared dish within a week, then the jars do not need to be sterilized to save time and effort. Be sure to try using a variety of spices for cooking. Write in the comments which dish you liked best, and also ask questions - we will be happy to answer them. Bon appetit, see you soon!
Caviar with tomatoes or tomato paste
Fast, elegant and tasty. The recipe is distinguished by a budget approach and maximum culinary pleasure! Sealing with vinegar and conventional sterilization.
Ingredients:
- Mushrooms (we use white ones, but any will do) - 1 kg
- Tomato paste - 3-4 tbsp. spoons or
- Tomatoes - 2-3 pcs.
- Onion - 1.5-2 large onions
- Garlic - 2-3 cloves
- Salt, sugar, black pepper - to taste
- Vinegar (9%) - from 2 teaspoons per liter jar
- Vegetable oil - for frying
Important to consider.
- Preservation yield: at least 1 liter
- Want more? We count everything proportionally, and try for salt towards the end, adjusting to taste.
- Choose domestic and fresh tomato paste. Tomatoes are better not watery (cream variety, etc.).
How to prepare ikera from porcini mushrooms for the winter.
We wash the mushrooms in running water and place them in a colander. Do not keep in water! Mushrooms absorb moisture.
Boil the gifts of the forest by placing them in cold salted water. When fully prepared, they will begin to sink to the bottom.
Finely chop the garlic or quickly pass it through a press. Chop the onion into small cubes and slightly larger tomatoes. Scrupulous housewives remove the skin from tomato fruits. A cross-shaped cut and a bath of boiling water for 5 minutes - the skin will come off without the slightest problem. Those for whom speed is important use tomato paste.
Tomato sauce is not suitable for this preparation!
We start roasting with garlic. Place on hot oil and process for 30 seconds over high heat. Add onion cubes. Two to three minutes - it’s the turn of the tomatoes (or pasta). Another 2 minutes - it’s the mushrooms’ turn. Fry the appetizing mass for 5-7 minutes, then remove from the heat and pass through a meat grinder.
A fine wire rack will ensure the consistency of a delicate pate. A more textured option is large.
Place the caviar in the frying pan and bring to a boil. Warm up until the moisture evaporates - 15-20 minutes on minimum heat.
Add salt, sugar, pepper a pinch at a time, taste and adjust to taste. Vinegar (9%) is required: add at least 1 teaspoon per half-liter jar.
All that remains is to simmer the mixture seasoned with spices over low heat for another 5-7 minutes. Place in jars and sterilize. For 500 ml - 20 minutes. Seal tightly and let cool under a blanket. Store in cool and dark conditions.
Porcini mushroom caviar for the winter “It couldn’t be simpler!”
Just spicy root vegetables and thick mushroom flavor. It's quick to make and stores well. Instead of a recipe with photos - a step-by-step video. From an experienced housewife, laconically, with close-ups. The recipe impresses with its minimalism: it’s worth repeating!
Ingredients:
- Porcini mushrooms - about 1 kg
- Onions - 3 pcs. (large)
- Garlic - 1-1.5 heads (medium, the size of a chicken egg)
- Vegetable oil – from 60 ml
- Salt and ground black pepper - to taste
- Vinegar (9%) - at least 2 teaspoons per 1 liter of finished caviar. When packed in half-liter jars - 1 teaspoon
Pay attention to the easy preparation of porcini mushroom caviar.
- First, we simmer the main characters under the lid until moisture releases. There will be a lot of it. This is the peculiarity of tubular mushrooms! Evaporate the liquid as much as possible, stirring occasionally.
- Fry the onion and garlic until softened and translucent.
- Grind the mixture of ingredients through a meat grinder. Salt and pepper to taste.
- To prepare for future use, return the mushroom delight to the stove and let it simmer without a lid for another 7-10 minutes. 3 minutes before cooking, be sure to add vinegar.
- Place into jars while hot and close for the winter.
Classic mushroom caviar with carrots and onions for the winter
Heartier, more fun, smoother and sweeter - you'll lick your fingers! And all thanks to the sunny carrots. Traditional roasting of root vegetables decorates many dishes. Let’s not deny mushrooms a successful composition.
Ingredients:
- Boiled mushrooms - 1.5 kg
- Onions—700 g
- Carrots – 600 g
- Garlic - 5-6 cloves (large)
- Salt - 2 teaspoons + to taste
- Ground black pepper - 1 teaspoon
- Vinegar (9%) - 2 tbsp. spoons
- Oil - up to 120 ml (for frying and stewing)
Important to consider.
- Sealing yield is up to 2.3 liters.
Preparing mushroom caviar for the winter is simple.
https://www.youtube.com/watch?v=MiikeRk5cnE
Boil the mushrooms and place in a colander, allowing them to drain completely.
Chop the carrots and onions as if you were cooking them for soup. Fry them without fanaticism to a golden crust - just until softened and translucent.
Grind both masses through a meat grinder and mix thoroughly. Salt and pepper to taste.
Now simmer the caviar over low heat for up to 50-60 minutes. Add the garlic towards the end - 15-20 minutes before readiness. Grind as you like: quickly through a press or chop very finely with a knife.
Along with the garlic, you can add allspice and bay leaves - 15 minutes before the end of the stew. We put them in gauze, tie them in a “bag” and bury them in the middle of the mass. This way we can easily remove large spices from the dish before seaming.
2 more recipes for caviar from porcini mushrooms for the winter
The recipe with carrots and onions can be prepared step by step even easier.
- Grind all ingredients through a meat grinder. Simmer this mixture until cooked. In the case of porcini mushrooms, readiness is the maximum viscous consistency from which the moisture has evaporated. Therefore, the stewing here is not short - up to 1 hour.
- Towards the end, add salt and pepper to taste and add vinegar. The last stage, as usual: hot caviar - in jars - cool under the blanket.
- When serving, it is delicious to decorate the caviar with fresh chopped herbs and nuts. We love when textures resonate.
You can also emphasize the mushroom charm of the appetizer with zucchini or eggplant.
- For the number of components from the recipe above, 500 grams of any variety is enough - garden, zucchini or blue. If you add 1.5-2 tablespoons of tomato paste at the same time, you won’t be able to pull it off by the ears, as people say. Everyone likes it!
- Chop the vegetables into small cubes and add them to the stew with the main caviar mass. This choice will give a very appetizing and uneven texture, where there will be something to chew.
Do you see the tender skin of the zucchini in the photo?
This vegetable perfectly complements the mushroom flavor. If you want an ultra-pate version: Place the zucchini in the pan with the onions while frying. Then turn everything through a meat grinder and simmer as indicated above.
Gorgeous serving of porcini mushroom caviar!
Add fresh tomatoes with garlic. We literally peel 1-2 small beauties and cut off the inner juicy part. Cut the remaining “tomato meat” into small pieces. In addition, 1-2 cloves of garlic are mixed with caviar from a jar. Mmm, finger lickin' good!
