Milk mushroom caviar for the winter: recipes with garlic, without sterilization, with carrots

Mushrooms are a very valuable and nutritious product, dishes from which, if properly prepared, can become a real delicacy. It’s not for nothing that caviar from milk mushrooms is especially popular for the winter, because these mushrooms are second only to boletus mushrooms in terms of taste. But they are found much more often and at the same time they like to grow in large groups, so collecting them is not very difficult. Recipes for caviar from milk mushrooms for the winter are very diverse, and the article makes an attempt to cover most of them.

How to deliciously cook caviar from milk mushrooms

Milk mushrooms, although they belong to the first category of mushrooms in terms of taste, when fresh they have a pungent and even bitter taste. You can get rid of it either by soaking the mushrooms in cold water for many hours, or by boiling them in salted water for 10-15 minutes.

Therefore, the soaking or boiling procedure is mandatory for all types of milk mushrooms before starting to prepare any dish from them.

You can prepare caviar not only from fresh raw milk mushrooms, but also from salted and even dry milk mushrooms. It is desirable that they be relatively young, since older mushrooms are not so fragrant and remain quite tough even after prolonged heat treatment.

If the caviar recipe for the winter involves fresh milk mushrooms, then it is advisable to process them within a few hours, maximum 24 hours, after collection. Otherwise, substances harmful to health may accumulate in raw mushrooms.

At the first stage of processing, the mushrooms are carefully sorted, removing old and moldy specimens, as well as cleaning them from various forest debris. Then they are washed no less thoroughly either under running water or simply in a large amount of water.

Finally, they are filled with cold water and left in this form for 12 hours. For real and yellow milk mushrooms, this time will be enough to remove the bitterness. For other varieties, including black ones, after 12 hours you should change the water to fresh water and leave to soak for the same period.

If there is no time for soaking, then simply add water to the mushrooms, adding a small spoon of salt, and, bringing to a boil, boil for 15 minutes to half an hour. The water is drained, and the mushrooms are washed again with water, and they become completely ready for further culinary processing.

Important! It should be borne in mind that most recipes use milk mushrooms boiled in salted water, so the mushrooms already have some saltiness.

You need to add the required amount of salt, focusing only on your taste.

To grind products when making mushroom caviar for the winter, an ordinary meat grinder is most often used. Sometimes they use a blender. You can also use an ordinary sharp kitchen knife, especially since it is with its help that the mushrooms can be finely chopped in such a way that the caviar ends up with a real granular structure.

The most common ingredient when preparing mushroom caviar is the common onion. Therefore, the recipe for milk mushroom caviar with onions is basic and simplest. But to create different taste sensations, other vegetables are often added to the dish: carrots, garlic, tomatoes, peppers, zucchini, as well as various spices and aromatic herbs.

Various recipes for preparing mushroom caviar from milk mushrooms involve adding vinegar, replacing it with lemon juice, or completely eliminating the acidic environment. Vinegar serves as an additional preservative and makes the taste of the product slightly sharper. To preserve mushroom caviar for the winter, most recipes require mandatory sterilization.

Benefits of dried mushrooms

During the drying process, the mass of the ingredient is significantly reduced, so storing dried mushrooms is much easier.

They take up less space, but retain their nutritional benefits in full. Even with long-term storage, dry mushrooms do not lose their taste and aroma. The most important advantage is considered to be the degree of nutritional value and protein content of dried representatives compared to canned, salted or pickled ones.

They belong to dietary low-calorie products with a well-balanced composition of components.

They contain:

fats;
proteins;
vitamins;
carbohydrates;
amino acids;
organic acids;
urea.

Their very rich vitamin composition makes them an indispensable product in winter. The content of microelements and B vitamins exceeds the amount of these components in some cereals and vegetables.

Classic recipe for mushroom caviar from milk mushrooms for the winter

According to this recipe, to make mushroom caviar from milk mushrooms for the winter you will need very few products:

5 kg of fresh milk mushrooms;
2 kg onions;
200 ml sunflower oil;
1 liter of water;
250 g salt;
ground black pepper - to taste;
2-3 tbsp. l. 9% vinegar - as desired and to taste.

This winter recipe is basic; you can experiment with it, adding new products to suit your taste.

Preparation:

First, the mushrooms are boiled in a brine consisting of water and salt for 20-30 minutes. It is necessary to constantly remove foam during cooking.
Important! The degree of readiness of the mushrooms can be determined by how the mushrooms settle to the bottom during the cooking process and the foam stops forming.
The mushrooms are allowed to cool slightly and passed through a meat grinder.
At the same time, cut the onion into pieces of arbitrary shape and fry in half the oil in a frying pan until golden brown.
After frying, the onions are also passed through a meat grinder.
Chopped mushrooms and onions are mixed in a frying pan and fried for about a quarter of an hour in a frying pan heated with the remaining oil.
Place the caviar in sterilized jars and place them in a large saucepan with moderately hot water for sterilization.
Place the pan on the fire and after the water boils, sterilize the jars with the preparation for 20 minutes (volume 0.5 l).
After which the jars are sealed for the winter and left to cool before storing them.

How to make homemade preserves correctly

In order for homemade preparations for the winter to be made correctly and stored for a long time, you need to follow simple rules for their production and storage.

How to properly sterilize jars:

In the microwave, jars and lids should be washed with soda and mustard, and then wiped dry. Then boil the lids for 7 minutes, pour one and a half centimeters of water into the jars and rotate them for 5 minutes in the microwave at a power of 800 watts. They are eventually sterilized by hot steam from boiling water.
In water - wash jars and lids thoroughly with laundry soap, and then boil in a large saucepan for 7 minutes. This is the simplest and most affordable way to sterilize pickling containers at home. Place the sterilized jars on a clean towel with the neck down.
Steam - wash jars and lids thoroughly. Then boil water in a large container, put the lids directly into the water, and place the jars over the pan on a sieve or colander with their necks down. Boil for 25 minutes. The jars will be well sterilized when large drops of water appear inside them. The finished jars should be placed on a clean towel with their necks down.
In the oven - jars and lids must be thoroughly washed and kept in the oven for 20 minutes at a temperature of 150. This method is not suitable only for lids - screws with rubber bands - they will have to be boiled separately.

How to properly preserve homemade mushroom caviar.

The product must be placed in jars hot, immediately after preparation.
The formation of voids inside the cans should not be allowed.
Next, you need to put the lids on the jars, but do not screw them on yet.
Then the jars must be disinfected again in a pan of water or oven for 15 minutes at a temperature of 120 degrees, then screw the lids tightly.
While the jars are cooling, you need to turn them over onto the lids and wrap them tightly with some warm material. An old blanket will do, for example.
Cooled jars should be stored in a cellar or other dark and cool place at a temperature of 0 to +8 degrees.

Salted milk mushroom caviar

In the classic recipe, mushroom caviar for the winter is prepared from boiled milk mushrooms. But recently, caviar made from salted mushrooms has become especially popular. And this fact is easy to explain - there is no need to bother with pre-soaking or boiling the mushrooms. Therefore, it can be prepared very quickly and easily. But this recipe can be used mainly in winter, and then only if appropriate supplies of salted milk mushrooms have been made in the fall.

You will need:

250 g of salted milk mushrooms;
1 large onion;
1-2 tbsp. l. vegetable oil;
salt and black pepper to taste.

Important! Perhaps the appetizer will not need any added salt at all, since the mushrooms are already salted.

The recipe for caviar from salted milk mushrooms is quite simple to prepare:

Lightly rinse the salted mushrooms, wait for the excess liquid to drain, and chop with a knife or using a meat grinder.
Read also: Mushrooms in tomato sauce for the winter - 6+ recipes for every taste
Finely chop the onion, fry in a frying pan with oil and cool.
Mix mushrooms and onions, add spices to taste.
It is better to store the product in the refrigerator.
If there is no space in the refrigerator, then the caviar must be transferred to sterile jars and additional sterilization must be carried out.

Features of storing workpieces

Mushroom caviar in containers and glass containers can be stored in the refrigerator for up to a month. But jars that have undergone sterilization can be placed in a cold pantry or cellar. The main thing is that the room temperature does not exceed 10–15 °C . This caviar can be stored for up to 8 months without spoiling or losing its properties.

Now you know the basic recipes for preparing mushroom caviar. Each housewife can choose the one she liked best (for example, based on the ingredients).

Mushroom caviar from dry milk mushrooms

Although caviar for the winter is most often prepared from fresh mushrooms, there are recipes for making it from dry milk mushrooms. When preparing, you need to take into account the fact that fresh mushrooms are usually dried, which means that all the bitterness inherent in this variety of mushrooms is preserved in the dried mushrooms. To remove it, the mushrooms must be soaked and the resulting water is drained. To be on the safe side, it doesn’t hurt to boil them afterwards.

You will need:

600 g dried milk mushrooms;
5 onions;
170 ml oil;
1 tbsp. l. sugar and vinegar;
salt and pepper to taste.

Preparation:

Dry milk mushrooms are pre-soaked in cool water. It is best to do this in the evening so that they completely swell overnight.
The water is drained, and the mushrooms are poured with cold water and cooked for about half an hour.
Then they are crushed in a blender.
The onion is finely chopped, fried in a frying pan alone, and then in company with chopped mushrooms.
Add a glass of mushroom broth, spices and seasonings, simmer for about 25 minutes.
Add vinegar 5 minutes before cooking.
The snack is distributed into small jars and sterilized for another 15-20 minutes to preserve for the winter.

Delicious caviar from black milk mushrooms

Black milk mushrooms require mandatory pre-soaking for 24 hours with a double change of water during this period. But the caviar from these milk mushrooms turns out incredibly tasty, especially with the addition of carrots and onions.

Required:

about 3 kg of boiled black milk mushrooms;
1 kg of onions and carrots;
5 cloves of garlic;
salt, pepper - to taste;
vegetable oil - as much as needed for frying.

Preparation:

Boil black milk mushrooms in salted water until tender, removing foam from the surface.
While the mushrooms are boiling, peel and peel the carrots, onions and garlic, cut into convenient pieces and fry everything together in a frying pan with oil.
Grind boiled mushrooms and fried vegetables in a food processor or using a meat grinder, add spices to taste.
To seal for the winter, place in glass jars and sterilize.

Milk mushroom caviar for the winter with garlic

Of all the spices, except perhaps onions, garlic goes perfectly with the taste of milk mushrooms.

Using the technology for making mushroom caviar for the winter, described in the previous recipe, you can prepare a dish from the following products:

1 kg of fresh milk mushrooms;
4 onions;
6 cloves of garlic;
vegetable oil and spices to taste.

A quick recipe for mushroom caviar from milk mushrooms through a meat grinder

You can very quickly prepare delicious mushroom caviar using the following recipe for the winter.

You will need:

1 kg of boiled milk mushrooms;
2-3 onions;
2 carrots;
80 ml lemon juice;
vegetable oil for frying and spices to taste.

Preparation:

Onions and carrots are washed, peeled and, together with boiled mushrooms, passed through a meat grinder.
The resulting mixture is fried in a frying pan with spices for a quarter of an hour, lemon juice is added.
Place in jars, sterilize and seal for the winter.

Recipe for delicious mushroom caviar from milk mushrooms with carrots, onions and tomatoes

Fresh tomatoes or high-quality tomato paste will give mushroom caviar a rich aroma and diversify its taste.

You will need:

2 kg of milk mushrooms;
1 kg of tomatoes or 100 g of tomato paste;
4 carrots;
4 onions;
1 parsley root;
30 g parsley;
3-4 bay leaves;
6 buds of cloves;
80 g sugar;
vegetable oil - as much as needed for frying;
70 ml wine vinegar;
ground black and allspice, salt to taste.

It’s very easy to prepare caviar from milk mushrooms with tomato paste:

You need to pass all the ingredients, including boiled milk mushrooms, through a meat grinder.
Then heat the oil in a deep container, place the chopped products there, and pour in tomato paste.
Add all the necessary spices and simmer for 16-18 minutes.
If fresh tomatoes are used, then they must first be cut into pieces and stewed in a separate bowl until they turn into a more or less homogeneous puree.
The resulting puree can be used in the same way as tomato paste.

Ingredients

fresh milk mushrooms: 1500 g;
tomatoes: 200 g;
onions: 150 g;
carrots: 150 g;
garlic: 15-20 g;
eggplants: 250 g;
tomato paste: 70 g;
olive oil: 200 ml;
salt in caviar: 1 dessert spoon;
salt for cooking mushrooms: 1 tablespoon;
salt for extracting bitterness from eggplants: 1 coffee spoon;
table vinegar 9%: 50 ml;
ground pepper: 1 coffee spoon;
bay leaf: 3 pcs;
cloves: 3 buds;
allspice: 6 peas;
black pepper: 6 peas.

Recipe for mushroom caviar from milk mushrooms and tomatoes

And someone might be interested in a recipe for preparing a winter snack from milk mushrooms and tomatoes in their pure form without adding other vegetables.

You will need:

2 kg of milk mushrooms;
2 kg of tomatoes;
300 ml vegetable oil;
pepper and salt to taste.

Preparation:

Boiled milk mushrooms are finely chopped with a knife and fried in ½ part of the vegetable oil specified in the recipe.
Tomatoes are cut into small pieces and simmered in the remaining oil until smooth.
Mushrooms are mixed with tomatoes, salt and spices are added, simmered under the lid for another quarter of an hour, then sterilized and stored for the winter.

Selection and preparation of mushrooms

The caviar mixture is prepared from dry, salted, pickled or raw milk mushrooms, with the addition of vegetables and spices.

Various types of mushrooms are suitable - black, white, yellow, but always from the edible category.

For processing, they are prepared according to standard methods: cleared of forest debris, selected the strongest (raw), washed (salted), soaked for several hours (dry). And after some time, it will be possible to start preparing caviar from the resulting semi-finished product.

Mushroom caviar from milk mushroom legs

Not every housewife will use mushroom stems - the caps look more attractive when pickled. But if the mushrooms are not old, then their legs are no less tasty and healthy. After the obligatory boiling for 15-20 minutes, you can prepare a delicious dish for the winter from them.

Will come in handy:

1 kg of milk mushroom legs;
3 onions;
3 tbsp. l. oils;
3 buds each of cloves and peppercorns;
salt to taste;
100 ml mushroom broth.

Preparation:

If the milk mushrooms were not previously soaked, then the first water in which they were boiled must be removed.
Boil them in fresh water, let them simmer, skimming off the foam, for 15 minutes and cool.
Pass the mushrooms and onions through a meat grinder.
Add all other ingredients and fry for 18-20 minutes.
Sterilize the workpiece, placed in jars, for half an hour to preserve it for the winter.

Pickling

Delicious mushroom caviar. winter cooking recipes. 7 options from wild mushrooms or champignons Before closing the valui mushrooms for the winter, you need to prepare the jars. They must be not only clean, but also sterilized so that the workpiece lasts as long as possible. It will take you no more than an hour to prepare the marinade, but the result will be excellent.

Ingredients:

cowsheds - 1 kg;
garlic -2–3 cloves;
bay leaf – 3 pcs.;
salt – 20 g;
water – 1 l;
sugar – 60 g;
vinegar – 120 ml;
dill - 2-3 umbrellas;
cloves, allspice to taste.

How to close valui mushrooms for the winter:

Clean and wash out dirt from the barns. Fill with cold water and soak the fruiting bodies for 24 hours.
Fill the bulls with water, bring to a boil and cook for 45 minutes over medium heat, constantly skimming off the foam.
Drain them in a colander and rinse again.
Prepare the marinade: dissolve salt and sugar in a liter of water. Bring the brine to a boil, cook for 5–8 minutes.
Add mushrooms to the marinade and cook for another 10 minutes.
Place the product in jars and fill with boiling brine.
The pickling can be preserved for the winter (closed with iron lids) or covered with nylon lids.
The sample can be taken 30 days after pickling.

Cold way

Salting valuev for the winter in glass jars in a cold way also involves pre-processing and boiling the mushrooms. We bring to your attention a quick marinade recipe that will help you out when you don’t have a lot of time to cook.

Ingredients:

cowsheds – 2 kg;
water – 1 l;
coarse salt – 40 g;
sugar – 40 g;
citric acid – 12 g;
allspice – 10 peas;
cloves, cinnamon - to taste.

How to properly prepare valui mushroom for the winter:

Soak and pre-boil the mushrooms for half an hour. Place them in a colander and let the water drain.
Prepare the marinade: pour water into the pan, add salt and sugar. Bring to a boil.
Stir the brine until all the grains dissolve. Strain it through cheesecloth.
Return the marinade to the pan, add spices and citric acid.
Place the mushrooms evenly among the jars so that the mushrooms reach the shoulders of the container.
Pour boiling marinade over, screw on the lids.

Hot method

There are several methods for pickling valui mushrooms in jars for the winter: hot, cold. Containers can be screwed with metal lids or closed with plastic ones. In the first case, the jars can be stored in a cool place, and the preserved food, sealed with nylon lids, should be stored in the refrigerator or in a cold cellar.

Ingredients:

vinegar – 120 ml;
water – 120 ml;
salt – 20 g;
cloves – 2 pcs.;
sugar – 1 tsp;
valui – 1 kg;
bay leaf – 3 pcs.;
black pepper -3 peas.

How to make value mushroom for the winter in jars:

Soak and pre-boil the valui, rinse and drain in a colander.
Prepare the marinade: pour water into a saucepan, add salt and sugar, stir well.
Place the container on the stove and bring to a boil. Add the remaining spices and vinegar.
Place the washed valui in a saucepan with the marinade, bring to a boil and cook for 30 minutes over low heat.
Constantly remove foam from the surface of the workpiece.
As soon as the barns have sunk to the bottom and the brine has become clear, you can start rolling.
Place the valui in jars, fill with marinade and seal the containers.

Canning

We bring to your attention a recipe for a universal marinade - it is suitable for all types of mushrooms. In this way you can cook not only valui, but also milk mushrooms, mushrooms, saffron milk caps and chanterelles. The most important thing is to maintain proportions.

Ingredients:

water – 1 l;
sugar – 100 g;
salt – 40 g;
vinegar – 100 ml;
spices: coriander, cloves, all types of peppers, bay leaf, cinnamon, mustard seeds - to taste.

Canning valueu mushrooms:

Soak and boil the barns for half an hour. Rinse the mushrooms with water and drain in a colander.
Prepare the marinade: dissolve salt and sugar in water, bring the brine to a boil.
Add spices and vinegar to the liquid and simmer for another 5 minutes.
Place the prepared fruit bodies in the marinade and cook over medium heat for half an hour.
Place hot mushrooms in jars, fill with boiling brine and seal.
Slowly cool the containers to room temperature and remove them to the basement.

Recipe for milk mushroom caviar with bell pepper

Bell pepper will help mushroom caviar become richer and richer in vitamins.

To prepare for the winter you will need:

3 kg of milk mushrooms;
1 kg of onion;
2 kg of sweet pepper;
1.5 kg carrots;
0.5 liters of vegetable oil;
30 g salt;
20 ml 70% vinegar essence;
ground pepper to taste.

Standard preparation:

Boiled mushrooms and sweet peppers are chopped into small cubes, onions and carrots into thin strips.
Fry the ingredients in a frying pan in the following order: onions, then add mushrooms, then carrots and bell peppers.
After 30-40 minutes, add spices and vinegar, simmer for another quarter of an hour, mix well and place in jars.
Sterilize for half an hour and place to cool.

Spicy option

This recipe has a minimal amount of ingredients, but the result is worth it! Especially if you like something savory. This appetizer contains hot peppers, so be prepared!

INGREDIENTS	QUANTITY
hot peppers	2 pods
chanterelles	0.5 kg
vegetable oil	20 ml
bulb	1 PC.

It will take 1 hour to cook.

One serving contains 58 calories.

How to cook:

Peel the chanterelles and rinse if desired.
Grind them and pour into a dry frying pan.
Pour in the oil and stir the chanterelles with a spatula.
Peel the onion and cut into half rings.
Rinse the pepper and chop into rings.
Remove seeds from the centers.
Turn on the heat and simmer the mushrooms until the liquid evaporates.
Then bring until golden brown and add onion.
Place pepper on top.
Close the lid and simmer the ingredients until done.
Then grind everything with a blender and put it in jars.

Tip: to make the appetizer even more spicy, add a little chili.

Take note of how to prepare healthy and tender carrot caviar at home.

Recipes for the proper preparation of dried mushrooms - how to preserve the aroma and taste of the gifts of the forest.

Here you will learn everything about cooking rabbit in wine for a festive dinner.

Tender milk mushroom caviar with onions and zucchini

Zucchini can add not only a delicate taste to mushroom caviar, but will also help better digestion of this somewhat heavy food for the stomach.

You will need:

3 kg of boiled milk mushrooms;
2 kg of fresh zucchini, peeled and seeded;
450 g onions;
300 ml mushroom broth;
30 ml vegetable oil;
salt and pepper to taste.

Preparation:

Peeled vegetables and boiled milk mushrooms are passed through a meat grinder.
Place in a saucepan, add broth and oil and simmer for about 40 minutes.
At the end of cooking, spices are added, sterilized in glass jars and sealed for the winter.

Mushroom caviar from milk mushrooms with beans

This preparation for the winter is so tasty and nutritious that it may well play the role of not only a snack, but also a separate dish. And lovers of hearty pies will not be able to help but appreciate it as a filling.

You will need:

2.5 kg of milk mushrooms;
1 kg carrots;
500 g beans;
1 kg of onion;
500 g tomatoes (or 100 ml tomato paste);
a bunch of greens (80 g);
500 ml vegetable oil;
salt, spices - to taste;
½ tsp each 70% vinegar essence per liter jar of the finished dish.

Preparation:

The milk mushrooms are soaked and then boiled.
You can soak and boil the beans at the same time, since their heat treatment takes no less time.
Cut the tomatoes into slices and simmer until smooth in a small amount of oil.
Carrots and onions, chopped into strips, are fried.
Mushrooms, beans, onions, carrots, herbs and tomatoes are twisted through a meat grinder.
Mix all the ingredients in one container, add spices and vinegar and distribute evenly among glass jars.
Sterilize in boiling water for 20 minutes and seal hermetically for the winter.

Bon appetit!

Milk mushrooms are one of the most delicious and incredibly healthy mushrooms (russula). They live only in the vast expanses of the former CIS, so neither Europe nor America knows about these useful mushrooms. But here they are highly valued, both for their taste and for the benefits they bring to the body.

Milk mushrooms contain a very large amount of protein; perhaps there is less of it in meat than in these mushrooms. They help strengthen bone and muscle tissue, and are also used to prevent tuberculosis, treat kidney and urinary tract diseases (break stones, remove them out). The main property of milk mushrooms is the regulation of blood sugar levels. Thanks to an enzyme such as riboflavin, as well as thiamine, milk mushrooms are used as a natural and extremely safe antibiotic. These mushrooms are enriched with vitamin C, so they can be taken instead of tablet vitamins if there is a lack of this.

It is worth remembering that almost all mushrooms of the Russula family are extremely difficult on the stomach. They may be difficult to digest if overeaten or improperly prepared. Before use, it is better to boil thoroughly, and then bake, marinate and fry.

How to cook caviar from milk mushrooms in a slow cooker

According to this recipe, milk mushroom caviar is prepared from salted mushrooms for the winter. Although a multicooker can facilitate the cooking process when making fresh mushrooms, it is still necessary to remove the foam regularly, so you won’t be able to walk away and leave the process to the discretion of a kitchen assistant. And using salted milk mushrooms makes all the actions much easier.

You will need:

500 g of salted milk mushrooms;
1 large onion;
several sprigs of parsley;
2-3 cloves of garlic;
4 tbsp. l. vegetable oil;
pepper and salt.

Manufacturing:

Finely chop the onion and place it with oil in a multicooker, setting the “frying” program for 10 minutes.
Salted mushrooms are passed through a meat grinder and added to fried onions.
Turn the device on to the “quenching” mode for 45 minutes with the lid closed.
5 minutes before readiness add finely chopped parsley.
Distribute the workpiece into sterile jars and sterilize for 10 minutes.
Seal for the winter and cool under a blanket.

Cooking technology

It is advisable to start the process the night before. To do this, pour dried mushrooms with cool water and leave overnight. In the morning, the milk mushrooms are washed under the tap and placed in a suitable saucepan. After that, they are filled with water, placed on the stove and brought to a boil. Cook the mushrooms for about forty-five minutes. In order for you to get delicious caviar from milk mushrooms, you must periodically remove the resulting foam. The finished product is placed in a colander, cooled and ground through a meat grinder.

The onion is peeled, washed, chopped and sautéed over low heat until transparent. After this, the mushroom mass is sent to it and fried for another twenty minutes. At the very end, salt, spices and pepper are added to the pan. Vinegar is poured in last, mix well and remove from the stove. The finished product is placed in sterile glass jars, rolled up and sent to the cellar.