Today we are closing mushroom caviar from chanterelles for the winter. This is an incredibly tasty snack that many mushroom lovers love. It is very tender and tasty, especially on a slice of black bread, a real delicacy!
Preparing caviar is very simple, with a minimum amount of ingredients - onions and carrots, and lovers of rich flavors add zucchini, eggplant and tomatoes, as well as garlic.
This snack should be stored in a dark place at a temperature of 5-8 degrees, preferably in the refrigerator or cellar. If you store the product at room temperature, then you must sterilize the jars and lids and pour vegetable oil on top of the caviar so that the appetizer is completely covered with oil.
Chanterelles are very healthy and can be eaten raw, so many housewives do not boil the chanterelles, but immediately chop them with fried vegetables and stew them. The recipes below will contain cooking methods with both raw and boiled mushrooms. I still try to always boil it.
And yet, caviar can be bitter, don’t rush to criticize the recipe, the whole point is where the red mushroom grew, it’s mainly those specimens that grow in the pine forest that are bitter.
How to make chanterelle caviar for the winter with garlic: recipe
It is best to harvest in the fall, when there are a lot of mushrooms. Since the caps can absorb harmful substances, it is necessary to soak the mushrooms briefly in cold water. After this, the water is drained.
Ingredients:
- 1 kg mushrooms
- 2 large carrots
- 3 cloves garlic
- 2 large onions
- Bay leaves
- Pepper
- 120 ml oil
Recipe:
- Chop the mushrooms and place them in a container of cold water. After the water boils, add bay leaves and cloves.
- Boil the mushrooms in the broth for 25 minutes. Drain the broth, but reserve some
- Place the mushrooms in a blender and puree them, add a little water
- Chop carrots and onions and fry in a frying pan with oil
- Add the sautéed vegetables to the mushroom mixture and turn the blender back on.
- Transfer the substance to a thick-bottomed saucepan and simmer for 50 minutes.
- Chop the garlic and place in a saucepan, simmer for another 10 minutes
- Fill sterilized jars with caviar and roll them up
How to make chanterelle caviar for the winter with garlic: recipe
Step-by-step recipe with photos
Chanterelles for this dish are suitable both fresh and frozen, i.e.
defrosted. I prefer to stew chanterelles with mushrooms in butter, but it also works well with vegetable oil. Chanterelles with potatoes in a slow cooker are a side dish for meat or chicken main courses or an independent dish. Prepare the ingredients:
Fry the chanterelles in oil while stirring, add a little salt. The mode is “frying”, and the time is 5-10 minutes, i.e. Focus on the features of your multicooker model. In some models, you can immediately set the “stewing” mode for 1.5-2 hours and add the ingredients in stages in the first minutes.
Then add coarsely but finely chopped onion and switch to the “stew” mode for 90-120 minutes, depending on how large you chop the potatoes. In my version, the potatoes are slices about 1 cm thick.
Note:
If there are mushroom aficionados in the family, for example, like my daughter, then place portions of potatoes for them on a steamer. Steamed potatoes will be cooked parallel to the main dish.
After the multicooker beeps, the chanterelles and potatoes are ready.
Bon appetit!
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If you want to prepare a tasty and interesting dish for dinner, try making chanterelles with potatoes using a slow cooker. Fresh, forest-smelling mushrooms go well with fried potatoes and onions. In addition, such a dish is prepared incredibly quickly, hassle-free, and even a novice cook can easily cope with it.
Fried potatoes with chanterelles in a slow cooker
Ingredients:
- fresh chanterelles – 510 g;
- potatoes – 320 g;
- onion – 45 g;
- refined oil – 120 ml;
- fresh dill - for decoration;
- spices.
Preparation
So, we sort out the chanterelles, wash them and boil them for 15 minutes.
Next, carefully discard them in a colander, cool and cut into slices. We process the onion, chop it into small cubes and throw it into the multicooker container, pouring in a little vegetable oil
Fry it on the “Baking” until transparent. After this, add boiled mushrooms to it, mix and cook together for 20 minutes on the same mode, stirring occasionally.
Peel the potatoes, wash them and cut them into strips or cubes. As soon as the beep sounds, add it to the vegetables, stir and season with spices to taste. Close the appliance with a lid and fry the dish for 40 minutes, setting the “Baking” program. After half an hour, mix everything thoroughly again and simmer until done.
Place the finished dish on plates, garnish with chopped dill and serve.
Chanterelles in sour cream with potatoes in a slow cooker
Ingredients:
- fresh chanterelles – 510 g;
- white onion – 55 g;
- spices;
- water;
- potatoes – 240 g;
- sour cream – 65 ml;
- fresh greens - for serving;
- vegetable oil - for frying.
Preparation
We sort out the chanterelles, wash them well and cut them into slices. Pour water into the multicooker bowl and turn on “Steam”
After boiling, add the mushrooms and cook them for 5 minutes, and then carefully drain them in a colander. Wipe the bowl dry, grease with vegetable oil and brown the onion, chopped into half rings, for 10 minutes
Peel the potatoes, cut them into small pieces and add them to the onion. Fry the vegetables for 5 minutes, and then throw in the mushrooms and switch the device to “Stew.” Cook the dish for 20 minutes, then season with spices, add sour cream, stir and cook the potatoes and chanterelles in a slow cooker for another 5 minutes. Serve the dish hot, garnishing with any fresh chopped herbs if desired.
Stewed chanterelles with potatoes in a slow cooker
Ingredients:
- fresh chicken fillet – 510 g;
- fresh chanterelles – 210 g;
- leek – 65 g;
- olive oil – 65 ml;
- potatoes – 410 g;
- spices;
- water – 55 ml;
- basil - for serving.
Preparation
Before you cook chanterelles with potatoes in a slow cooker, prepare all the necessary ingredients. Wash the chicken breast, pat dry with a towel and cut into small pieces. Place the meat in the multicooker bowl, add a little olive oil and turn on the “Fry” mode. Brown the chicken for about 10 minutes, stirring with a special spatula.
Without wasting time, we sort out the chanterelles and wash them thoroughly. Cut large mushrooms into pieces, and leave small ones whole. We send them to the chicken breast, mix and sauté with the meat for 10 minutes.
Peel the leeks, chop them into rings and throw them into the slow cooker, continuing to fry everything together for another 10 minutes. We cut off all the peels from the potatoes, chop them into small cubes, add them to the ingredients, pour in a little water and season the food with spices to taste. We switch the device to the “Rice” mode and time it for 20 minutes.
After this, place the dish on plates and serve, sprinkled with fresh chopped basil.
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Chanterelle caviar for the winter: a simple recipe through a meat grinder
This is the simplest recipe, since you don’t need to cook or fry anything separately. Everything is prepared without any hassle.
Ingredients:
- 1 kg mushrooms
- 300 g carrots
- 300 g onion
- Pepper
- Salt
- 100 ml oil
Recipe:
- Wash the mushrooms thoroughly and grind in a meat grinder
- Place the mushroom puree in a cauldron and simmer until the water boils away
- Add grated carrots and chopped onion
- Simmer for another 10 minutes and add oil
- Pepper and salt, simmer covered for a quarter of an hour
- Place in sterilized jars and seal with lids.
Chanterelle caviar for the winter: a simple recipe through a meat grinder
Chanterelle mushroom
Experienced mushroom pickers respect chanterelle for its excellent taste and cheerful color. This mushroom has an inedible counterpart - but it is not difficult to distinguish them from each other. The edible mushroom is thicker, fleshier, brighter, and grows in large families.
If you are choosing a recipe for chanterelle caviar, you can safely use even those that recommend adding products such as garlic and spices to the mushrooms. Unlike most mushrooms, chanterelle goes well with spices; they do not harm its taste.
Chanterelle caviar for the winter with zucchini
This recipe is ideal if you have a great zucchini harvest. This results in saving chanterelles.
Ingredients:
- 2 kg mushrooms
- 800 g zucchini
- 300 ml oil
- 05 kg onions
- 0.5 kg carrots
- 2 spoons of tomato paste
- Salt
- Spices
Recipe:
- Boil mushrooms in water with pepper and bay leaves
- Fry carrots and onions in half the oil and add tomato paste
- In a separate frying pan, fry the grated zucchini with the remaining half of the oil
- Saute the zucchini with tomato paste and add the mushrooms
- Puree this entire mass using an immersion blender.
- Add salt and spices and simmer for a third of an hour.
- Pour into sterilized jars and seal
Chanterelle caviar for the winter with zucchini
Cleaning and pre-cooking
Before you begin, rinse the mushrooms under the tap to remove any dirt.
Like all other forest fruits, they need to be pre-cooked. Be sure to do this, even if the recipe doesn't say it's necessary. Perhaps this is meant by default.
Boil the mushrooms in boiling water for at least 20 minutes, discard the broth and do not use for any culinary purposes. Simply rinse the mushrooms with cold water. Fulfilling this condition guarantees that you will get tasty and healthy chanterelle caviar.
Mushroom caviar from chanterelles in a slow cooker
This is an interesting recipe that allows you to cook caviar in a slow cooker. This saves a lot of effort and time.
Ingredients:
- 1 kg chanterelles
- 20 ml vinegar
- Salt
- Spices
- 100 ml oil
- 1 spoon of prepared mustard
Recipe:
- Sort the mushrooms and wash them. Pour into the multicooker bowl and cook in the “cook” mode for 20 minutes
- After this, place the mushrooms in a colander and let the water drain
- Grind the boiled mushrooms in a meat grinder or in a blender and add spices and mustard mixed with vinegar to the puree.
- Add salt and vegetable oil. Beat all ingredients again using a blender
- Place in sterilized jars and place in a multicooker filled with water and simmer in the “cooking” mode for another 60 minutes
- Roll up the lids
Mushroom caviar from chanterelles in a slow cooker
Composition and beneficial substances of chanterelles
Mushrooms have a good chemical composition, which determines their usefulness:
- acetylene fatty acids;
- chitinmannose;
- niacin;
- phytosterols;
- beta-carotene, vitamins B, C, D;
- mineral components;
- trametonolinic acid;
- purine
Chanterelles are an excellent remedy for combating parasites that live in the human digestive system. Chitinmanosis helps dissolve pest eggs and paralyze their nerve endings.
Mushrooms do not have any harmful effects on the human body. A serving of mushrooms contains ½ the daily amount of chromium, which ensures carbohydrate metabolism and normalizes sugar in the bloodstream.
Another useful mineral in mushrooms is cobalt, which synthesizes hemoglobin and thyroid hormones.
Mushroom caviar from boiled chanterelles
Many housewives initially boil mushrooms before preparing caviar, but many prefer to chop raw mushrooms. This saves time, but such caviar is stored less. Therefore, if you plan to store the product for a long time, it is better to boil the mushrooms.
Ingredients:
- 1 kg chanterelles
- 2 spoons of tomato paste
- 20 ml vinegar
- Ground black and red pepper
- Salt
- 120 ml oil
- Mustard
Recipe:
- Sort and boil the mushrooms with bay leaves for a third of an hour
- Let the water drain and puree the mushrooms in a blender
- Add tomato paste, vinegar and mustard
- Pour oil into the cauldron and transfer the mushroom mixture
- Simmer for 10 minutes and transfer to sterile jars, roll up
Mushroom caviar from boiled chanterelles
Preservation: methods and recipes
Chanterelles are salted, pickled, dried and fried. No matter how you prepare the mushrooms, they will delight you in winter.
Pickling chanterelles
When pickling mushrooms, two salting methods are used - cold and hot.
Pickling chanterelles
Cold method: boil peeled and well-washed mushrooms in a lightly salted solution for 10 minutes, constantly skimming off the foam. Place them in a sieve and cool with cold water. Wait for the water to drain. Place the mushrooms in a prepared container (you can use an enamel pan) with their caps down, having first sprinkled a layer of salt and spices on the bottom. Mushrooms are placed in 5-6 mm.
For 1 kg put: 50 g of salt, 1 pc. bay leaf, 20g currant leaf, 20g dill, 3g chopped garlic, 1 horseradish leaf.
Cover the stacked mushrooms with a clean cloth, place a scalded wooden circle on top, and apply light pressure to it. After a day, remove the oppression, transfer the mushrooms to a glass container, pour vegetable oil on top and put them in a cool place.
Hot method: for hot salting, per 1 kg of mushrooms:
- salt - 2 tbsp. spoons;
- bay leaf - 1 leaf;
- peppercorns - 3 pcs.;
- cloves - 3 pcs.;
- dill-5 g;
- black currant leaf - 2 pcs.
Pour ½ cup of water into the pan, add salt and put on fire. When the water boils, add the mushrooms. While cooking, carefully stir the chanterelles so as not to burn, skim the foam constantly, and cook for 15 minutes. When the mushrooms stop releasing dark foam, add the prepared spices and cook for another 7 minutes. The chanterelles will settle to the bottom and the brine will become transparent, this indicates the readiness of the mushrooms.
Pickled chanterelles always take pride of place at the festive table
Place in a saucepan, sprinkle with garlic pieces. Fill with hot brine and apply light pressure for a day. Transfer the cooled mushrooms along with the brine into sterilized glass jars, screw them on and turn them over and place them in a cool place, covered with a blanket or other warm material. The brine should be no more than 1/5 of the weight of the mushrooms.
We offer some simple recipes.
Pickled chanterelles. Recipe 1
- Fresh chanterelles (2 kg);
- Vinegar 9% (100 ml);
- salt (4 tsp);
- allspice peas, bay leaf;
- citric acid (12 g).
Sort the mushrooms, cut off the roots, rinse well and let the water drain.
Pickled chanterelles
Pour 2 cups of cold water into the pan, add 2 teaspoons of salt and 8g of citric acid. Cook the mushrooms over low heat for 30 minutes, then drain the mushrooms in a colander and strain the mushroom broth through 4 layers of gauze.
Next we prepare the marinade. Add 1 glass of water, 2 teaspoons of salt, vinegar and 4 g of citric acid to the mushroom broth. We boil it all.
In a sterilized liter jar (or 2 half-liter jars) put 1 bay leaf, 3 peas of bitter and allspice, pour hot marinade, cover with metal lids. Place the jars in a pan with water heated to 50 degrees and sterilize at low boil for 30 minutes. After which the jars should be rolled up and cooled, turning the top upside down and covering with a blanket. After the jars have cooled, turn them over and store them in a cool place.
Pickled chanterelles. Recipe 2
- Boiled chanterelles (1kg);
- Vinegar 9% (50 ml);
- Salt, sugar (20g each);
- cinnamon, cloves. bay leaf, dill - (2g dry spices).
Boil the prepared mushrooms in lightly salted water (20% of the weight of the mushrooms) for 20 minutes, until the mushrooms sink to the bottom of the pan. Pour out the broth.
Next, prepare the filling: take 250 g of water, add spices and bring to a boil. Add mushrooms, spices, salt and sugar and boil for 15 minutes. At the end of cooking, add 50g of 9% acetic acid. We roll up the jars (sterilized) with lids and place them in a cool room.
Chanterelles in tomato sauce
- chanterelles (1 kg boiled);
- vegetable oil (200g);
- spicy cloves (2 pcs.);
- bay leaf (2 pcs.);
- black and allspice (2-3 pcs.);
- salt - 40g;
- sugar - 10g;
- tomato filling (400g).
Chanterelles in tomato sauce
Place the prepared mushrooms in a saucepan with water and, after boiling, boil for 10 minutes, then drain the water and further simmer the mushrooms in sunflower oil. Next, prepare tomato puree from fresh tomatoes (you can, of course, use tomato paste half diluted with water). Add spices and stewed mushrooms to the tomato puree. Boil everything together for another 10 minutes. Place the mushrooms in jars and sterilize based on a capacity of 0.5 liters - 90 minutes.
Chanterelle caviar with tomatoes for the winter
This is a great summer option. There are a lot of tomatoes at this time and they are not at all expensive.
Ingredients:
- 1 kg mushrooms
- 0.5 kg tomatoes
- 0.5 kg onions
- 150 ml oil
- Salt
- Spices
Recipe:
- Rinse the chanterelles in cold water and add to the pan
- Add water to cover the mushrooms, add spices and cook for a third of an hour
- Drain the broth and place the mushrooms in a colander. Grind in a blender
- In a frying pan, fry the onions with tomatoes in oil and add the mushrooms
- Salt the substance and simmer for 10 minutes
- Place in jars and sterilize for 45 minutes, roll up
- This caviar can be stored for 6 months.
Chanterelle caviar with tomatoes for the winter
There are many recipes for making chanterelle caviar. If you live near a forest, be sure to treat yourself to this caviar.
Preparing mushrooms for preservation
It is necessary to start preserving immediately after collection - mushrooms should not be stored raw, as this will increase the possibility of poisoning.
Preparation includes the following procedures:
- First, you need to sort out the mushrooms, getting rid of chanterelles with signs of rot and damage;
- remove part of the mycelium remaining from the collection and specks;
- Rinse the mushrooms 3-4 times under running tap water;
- You need to boil the mushrooms on gas for 10 minutes, get rid of the water and pour in new boiling water;
- Boil the product for another ½ hour and transfer to a sieve.
