How to cook mushroom caviar: 15 recipes

You can use not only those mushrooms that are indicated in the recipes, but also others to suit your taste. The cooking time must be adjusted depending on the type.

Sort the mushrooms and discard any wormy ones. Rinse well under running water and clean.

To prepare a dish for the winter, use sterilized jars and lids. Keep the eggs in a cool and dark place.

Another way to preserve it is to freeze it. To do this, take portioned containers or bags.

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 make mushroom caviar: recipes

Caviar can be prepared in different ways and with the addition of any mushrooms, but the basic recipe is the same. To prepare you will need:

several kilograms of any mushrooms;
one onion;
a couple of carrots;
salt;
spices to taste;
vegetable oil for frying.

Step 1: Cooking the mushrooms

Place the mushrooms in a saucepan and cover with a lid. Then put it on the fire and bring to a boil. Next, you need to boil the mushrooms over low heat for 30 minutes.

Step 2: Preparing and Adding Vegetables

Wash the onions and carrots and peel the vegetables. Cut the onion into small pieces. Grate the carrots on a fine or medium grater.

Step 3: Chopping the Mushrooms

Remove the mushrooms from the pan, place in a colander, and drain. Next, grind them in a meat grinder.

Step 4: Roasting Mushrooms

Fry chopped mushrooms in vegetable oil.

Step 5: Roasting Vegetables

Add onions and carrots to vegetable oil and fry until golden brown.

Step 6: Mixing Ingredients

Mix the roast with mushrooms in one pan. Salt and add spices to taste.

Step 7: Braising

Place all the mixed ingredients on the fire and simmer for 2 hours.

Step 8: Preparing Lids and Jars

Before laying out the caviar, sterilize the jars and boil the lids.

Step 9: putting caviar into jars

Place the entire contents of the pan into prepared jars.

The caviar is ready.

Video:

recipe for delicious mushroom caviar Expand

Cooking delicious food: general recommendations

Most often, mushroom caviar with garlic is prepared from fresh plants. This is due to the fact that salted and pickled mushrooms can distort the special taste of the dish.

A universal recipe may include the following ingredients:

fresh mushrooms – 0.5 kilograms;
garlic – 3-5 cloves;
vegetable oil – 3 tablespoons;
lemon juice – 1 tablespoon;
dill – 10 grams;
parsley – 10 grams;
spices.

In addition, you can add 1 onion.

How to cook:

The mushrooms need to be peeled, cut, poured into a frying pan and simmered over low heat. Add water there so that the yummy does not burn. Mushrooms should simmer in a frying pan for at least 45-60 minutes.
Finely chopped onion is fried in oil.
The cooled mushrooms are scrolled in a meat grinder twice.
Garlic can be crushed using a special crusher or grated on a fine grater.
All prepared ingredients are mixed, lemon juice and spices (pepper and salt) are added.
If the dish is served, it can be decorated with herbs.

This snack can be stored in the refrigerator for up to 5 days.

How to make mushroom caviar from boiled mushrooms

Caviar from boiled mushrooms turns out very tasty and appetizing. To prepare mushroom caviar from boiled mushrooms you will need the following products:

mushrooms;
a couple of cloves of garlic;
1-2 onions depending on size;
salt to taste;
vegetable oil;
bay leaf.

Sort through the mushrooms and clean them of excess dirt. Place the mushrooms in a saucepan and boil in salted water over medium heat for 30 minutes, periodically skimming off any foam that has formed. Remove the mushrooms from the water and place in a meat grinder. Grind them up. Cut the onion and garlic and also grind them in a meat grinder. Transfer the garlic-onion mixture to the mushrooms and stir everything. Take out a deep frying pan, pour vegetable oil into it and wait until it heats up. Add a mixture of mushrooms and vegetables to the hot oil. Salt, add spices to taste and put a bay leaf there. Simmer until all the liquid comes out of the mushrooms. During the stewing process, do not forget to stir the mixture with a spatula so that it does not burn. Sterilize the jars and place warm caviar in them. Twist the jars of mushroom caviar tightly and then cool them under a blanket or blanket. Store jars of mushroom caviar only in cold places, preferably in the refrigerator. In addition to onions and garlic, you can add carrots or tomatoes to the recipe to taste.

Useful tips and tricks

You can make mushroom caviar from any edible mushrooms, which can be not only fresh, but also frozen, dried and salted.
If you prepare it from dried mushrooms, you must first soak them in water for half an hour so that they swell.

When preparing a dish of salted mushrooms, they are pre-soaked. Then they need to be chopped together with the onion using a meat grinder or blender, then fry for 15 minutes, add pepper and bay leaf to taste. To make the finished dish spicier, you can add a little vinegar and garlic. To make the salted mushroom caviar more beautiful and tastier, you can add fried carrots and pickled cucumbers to it.
If wild mushrooms are used to prepare a dish, it is not recommended to collect them near industrial facilities, along roads and railways, as they absorb heavy metals that are hazardous to health. It is precisely because they accumulate dangerous substances that it is undesirable to collect large overgrown mushrooms
Before preparing caviar from them, it is recommended to first boil all wild mushrooms, with the exception of porcini and chanterelles, three times for 15 minutes each. In this case, you need to change the water every time. This is necessary so that most of the chemically hazardous components are removed from them, but poisons and toxic compounds contained in inedible mushrooms cannot be removed using this method.
Svinushki need to be cooked longer than other mushrooms.
When purchasing ingredients for caviar, you need to ensure that they have no signs of spoilage.
If you prepare dishes from milk mushrooms and russula, you must first soak them in water for 24 hours, changing it periodically. This is important, otherwise the finished product will be bitter.
It is not recommended to wash tubular mushrooms in water for very long. They absorb a lot of moisture, and then they will have to be simmered for a long time to evaporate the excess liquid from them.
While cooking mushrooms, it is better not to leave the pan, as foam will form, which must be skimmed off with a slotted spoon, otherwise it will run away and stain the dishes and stove.

It is recommended to add bay leaf 10 minutes before the dish is ready, and when closing the jars it is better to remove it, as it can add bitterness to the finished product.
Garlic should be added last. If it is added to caviar, then it is better not to put a lot of carrots, since in this case its sweetness is inappropriate.
It is imperative to sterilize the jars when canning the product for the winter, and the lids for sealing must be boiled.
You need to know that the best method for storing processed mushrooms (including caviar) is deep freezing. In this case, you can protect yourself from accidental poisoning.
Mushroom caviar for the winter (recipes that require packaging in sterile jars with sealed metal lids) can be stored at temperatures up to +21 °C. It cannot be held in the light. Its shelf life is no more than 12 months.
Jars closed with nylon or screw caps should be kept in a cool place, for example, in a cellar.
Without sterilization, the product must be kept at a temperature of +5 to +7 °C for 72 hours.
If during storage the cans of mushroom caviar swell or open, they should be thrown away, as such canned food is dangerous to life. When consuming them, it is possible to become infected with botulism, which can result in death.

Despite the benefits of mushroom caviar, it must be borne in mind that it is not recommended for people suffering from pathologies of the digestive tract, gout, liver and kidney dysfunction, and inflammation of the pancreas.
It happens that healthy people experience intolerance to the product, which is manifested by nausea, indigestion, increased gas formation and abdominal discomfort.

It is not advisable for children under 12-14 years of age to eat mushroom caviar. Their digestive tract is not yet fully formed and not all the substances contained in mushrooms are absorbed.

When preparing mushroom caviar for the winter, it is better to adhere to the traditional recipe, which has been tested by more than one generation of cooks.

How to cook caviar from frozen mushrooms

Mushroom caviar is prepared not only from fresh mushrooms. So, frozen mushrooms can also be suitable for preparing an excellent snack for the table.

Ingredients:

any frozen mushrooms;
a couple of onions;
salt;
vegetable oil for frying.

Remove the mushrooms from the freezer and defrost at room temperature. It’s best to put the frozen mushrooms in a colander and place a plate underneath: all the excess liquid will drain down, and the mushrooms will remain dry. Cut the onion into cubes or small pieces and fry in hot oil. Salt the onion and fry until golden brown. Remove the onion from the pan and transfer it to a meat grinder. You can also use a blender to grind food, but the traditional method that most people can use is a meat grinder. The blender method is suitable for those who prepare a small amount of mushrooms: it takes longer to tinker with the meat grinder.

Add thawed mushrooms to the same hot oil and fry on both sides. The mushrooms will be ready when some liquid comes out of them into the pan. Place the mushrooms and onions in a blender or meat grinder. Grind the mixture to the desired size. Remove the finished caviar and put it into jars. Mushroom caviar can be eaten immediately after cooking, and can also be added as a sauce to various dishes or used as an appetizer for the table.

How to make caviar from dried mushrooms

Many will be surprised, but mushroom caviar can be prepared not only from fresh, but also from dried mushrooms. This option is great for the winter, when you want caviar, but mushrooms are nowhere to be found. Dried mushrooms are tastier than regular mushrooms because their flavor is richer.

Ingredients:

dried mushrooms - 100-200 g;
onions – 1 pc.;
carrots - 1 pc.;
vegetable oil;
garlic – 2 cloves;
salt and spices to taste.

Don't be alarmed that the recipe calls for such a small amount of mushrooms. After soaking and cooking, their weight and size will increase. Dried mushrooms need to be soaked in cold water so that all the pieces are covered with liquid. Leave the mushrooms in the water for about 10-15 minutes. Then transfer them to a saucepan, turn on high heat and bring the mixture to a boil, and then cook for another 5 minutes. If you do not want to soak the mushrooms in plain water before cooking, then cook them after boiling for another 15 minutes. Chop the onion and fry in vegetable oil until golden brown. Add carrots grated on a medium grater to the frying pan with the overcooked onions and mix. The carrots should also be fried as much as possible: this is done in about 10 minutes.

Add the cooked mushrooms to the carrots and onions in the pan and stir. We also send spices and salt there, as well as a couple of cloves of pre-chopped garlic. Simmer the mixture in the pan for another 7-10 minutes. Remove the pan from the stove, let the mixture cool slightly and put it in a blender or meat grinder, where we grind it. We send the finished caviar into jars for the future or immediately put it on the table.

Preliminary preparation

Boletus mushrooms
Before sending the gifts of the forest to the frying pan, they should be prepared for further culinary processing. Boletus mushrooms are very good edible mushrooms and do not require long tedious preparation and soaking procedures, such as stitching, but they also have their own rules for simple pre-cleaning.

Fruiting bodies must be cleared of forest debris and dirt. To remove particularly stubborn stains, you can use an old toothbrush. Mushrooms should be carefully sorted and removed that are too old, overripe, as well as those that are too damaged by rot or insects. Where the area of damage is insignificant, they can be carefully removed with a knife.
Next, you should cut off the very tips of the stems of the fruiting bodies. If you suspect the presence of worms in them, you can, to check, cut the mushrooms into 2-3 parts. If you find a certain number of worms in them, but do not want to throw away the mushrooms, you can clean them by soaking them for 2 hours in a strong saline solution (3 tablespoons of salt per 1 liter of water).
Next, the fruiting bodies should be washed under running water, and then dried in a colander, and after the water has drained, place them on a clean towel.
Now the fruiting bodies should be boiled in slightly salted water for 35 minutes, and then drained again in a colander and dried for 15 minutes.

How to make mushroom caviar from honey mushrooms

Honey mushrooms are very useful mushrooms. Eating them increases hemoglobin, which is good for people with anemia, reduces cholesterol, and also normalizes the functioning of the entire body and helps boost immunity to fight seasonal diseases. Honey mushrooms also help people suffering from problems with digestion and stool. The vitamin and mineral composition is teeming with substances beneficial to humans. During the autumn rainy period, you can find a lot of honey mushrooms in the forest. There are many recipes with these mushrooms, but we will look at one of the main ones - preparing mushroom caviar from honey mushrooms.

What do you need:

1 kg honey mushrooms;
carrot;
onion;
vegetable oil;
salt and spices to taste.

Before cooking, honey mushrooms need to be washed. A huge advantage of these mushrooms is that they are most often clean, because they grow not on the ground, but on stumps. However, it is still worth rinsing them under water. Next, place the mushrooms in a saucepan and cook for 30 minutes after boiling. After finishing the mushroom decoction, place them in a colander and rinse under cool water. Set the mushrooms aside and start preparing the vegetables. Chop the onions and carrots and place them in hot oil in a frying pan. Grind the mushrooms in a meat grinder and add them to the vegetables. Simmer for another 10-15 minutes. Salt and pepper to taste. Honey mushroom caviar is ready.

Bon appetit.

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Cooking with tomatoes without sterilization

Don't miss this wonderful recipe for caviar with tomatoes and mushrooms. Moreover, it is preserved without sterilization.

Ingredients:

2 kg of any forest mushrooms;
1 kg of ripe fleshy tomatoes;
2 tbsp. table vinegar;
0.5 kg of onion;
a little vegetable oil (odorless).

Any wild mushrooms or a mix of them will work for this recipe. We make sure that they are all without damage or wormholes, and we remove all the rubbish. Cook the gifts of the forest for about a quarter of an hour. Strain through a colander, chop finely with a knife and place in hot oil for frying.

Meanwhile, scald the washed tomatoes and cool them sharply in ice water. After such a contrast shower, the peel will come off easily. Puree the resulting pulp with a blender. Peel the onion and finely chop it.

Combine mushrooms, fried onions and tomato puree in a thick-walled bowl. Simmer covered, stirring occasionally, for an hour and a half. At the end of the stewing, pour in the vinegar and place in a prepared glass container. We insulate the sealed jars and leave them for a day until they cool.

Porcini mushroom caviar: recipe

Porcini mushrooms provide us with the opportunity to prepare many delicious dishes. Porcini mushrooms help the body recover faster from illness and also increase muscle tone, which will increase a person’s endurance. Also, eating porcini mushroom speeds up metabolism, which allows you to lose weight. A large number of amino acids and antioxidants in the composition cleanse the body of excess waste and toxins. A step-by-step recipe will help you prepare a delicious porcini mushroom appetizer.

Ingredients:

porcini mushrooms -10-12 pieces;
a couple of medium-sized onions;
greens to taste;
salt and spices to taste;
vegetable oil.

Clean the mushrooms and place them in cold water. Cut and fry in hot vegetable oil. Cut the onions into small pieces and fry until golden brown. Remove the roast and mushrooms from the stove and let them cool. Next, mix everything and put it in a blender. Porcini mushroom caviar is ready to eat.

You can also include overcooked carrots, garlic or tomatoes in the recipe. To do this, you just need to chop the vegetables and add them to the overcooked mushrooms and onions. Then follow the recipe. Overcooked carrots, garlic and tomatoes will give the caviar a more expressive taste.

What to serve caviar with

By preparing a cold mushroom appetizer, you can always be prepared for the sudden appearance of guests. Just open the jar and choose any serving method:

serving in portions - place in tartlets or on toast, salted crackers;
place on the festive table in a vase, decorating the dish with a slice of lemon or olives;
include in complex dishes;
as a side dish for meat or as a main dish, heated in the microwave and decorated with herbs;
modern housewives have found interesting uses for mushroom caviar for the winter - baking boletus pies according to their own recipes, etc.

It’s easy to prepare finger-licking mushroom caviar for the winter. You need to choose any recipe from boletus mushrooms and repeat it yourself.

Mushroom caviar from champignons: how to cook

Champignons have a beneficial composition, so eating them is good for the body. The main advantage is that the composition is free of excess fat and sugar, which allows people with stage 1 and stage 2 diabetes to eat mushrooms. Also, champignons do not allow cholesterol to form in human blood, thereby reducing the risk of blocking blood vessels. Nutrients have a beneficial effect on the human body. People also love mushrooms because mushrooms are found almost everywhere and are not difficult to find. Champignon caviar is delicious both as a main snack and added to pies, pancakes, pizza, and so on.

Champignons for preparing caviar should be pure, white, without unnecessary spots or strange deposits. The mushrooms can be any size, because they will still need to be chopped. It is important to note that to obtain truly appetizing and tasty caviar, you need to use only fresh mushrooms: dried or salted champignons greatly change and lose their taste. There are as many options for preparing champignon caviar as there are recipes for dishes made from these mushrooms.

Let's look at the most basic and traditional of all. To prepare you need:

champignons – 500 g;
carrot;
1 onion;
2 cloves of garlic;
vegetable oil;
salt and spices to taste.

Fry vegetables in hot oil. Add chopped champignons and chopped garlic to them. Add salt and spices, if desired. When the liquid has completely evaporated from the pan, you can turn off the heat. The entire mixture must be added to a blender and crushed. To add even more flavor, you can pour lemon juice on top of the caviar. The appetizer is ready. Can be served or rolled into jars.

Features of storing workpieces

Champignon caviar can be stored:

in the refrigerator - no more than 6 months;
in the freezer in plastic bags – 12 months. Please note that once you open the package, you must use it completely, because... caviar cannot be re-frozen;
in the basement - jarred caviar should preferably be consumed within 1 year. This method is very convenient, because... The product can be eaten 3 days after preservation - the caviar has time to soak and become juicy.

It so happens that from all the variety of champignon dishes, caviar is eaten with special pleasure. In addition to being delicious, it is also healthy. You can't help but like this snack!

Mushroom caviar from boletus

Boletus mushrooms are famous for their ability to improve human health and cure certain diseases. Eating butternut squash improves human immunity, allowing the body to better resist viruses. Butter also lowers blood sugar levels, which is very good for people suffering from diabetes. These mushrooms also reduce cholesterol levels, preventing blood vessels from becoming clogged and forming blood clots, which are fatal to humans. In general, eating boletus has an excellent effect on the digestive and cardiovascular systems, and also improves liver function, copes with migraines and increases hemoglobin. Caviar from boletus is one of the ways to eat them.

To prepare it we will need:

boletus mushrooms – several kg;
2 onions;
vegetable oil;
salt and spices to taste.

It is recommended to wash, peel and cook butternuts immediately after collection, because this way they will not lose their beneficial properties. Place the washed mushrooms in water. Cook the butter on low heat for 10-15 minutes. Fry the onion in a frying pan. Remove the butter from the water, let it cool and put it in a meat grinder or blender. Add chopped butter to the frying pan to the fried onions and simmer the mixture for another 15-20 minutes. Salt the mass. Place the caviar in jars, cover with something heavy (a blanket or blanket) and let cool. After this, the caviar in jars can be stored away for the winter or eaten immediately.

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Mushroom caviar from saffron milk caps

Saffron milk caps contain many vitamins and minerals, which makes their consumption beneficial for the human body. Also, saffron milk caps are famous for their ability to cleanse the respiratory tract. It is good to use for osteoporosis and other bone diseases and diabetes. Proteins and amino acids in the composition help the body recover faster by increasing immunity. They also normalize the functioning of the heart and blood vessels. To make using mushrooms for food as tasty as possible, we recommend preparing caviar from saffron milk caps.

To do this you will need:

saffron milk caps – 1 kg;
carrot;
bulb;
sunflower oil;
salt and spices to taste.

Rinse and boil the saffron milk caps for 15 minutes after boiling. Next, let the excess water drain out and grind the mushrooms in a blender or meat grinder. Grind the carrots on a coarse grater, cut the onion into cubes. Overcook the vegetables. Remove the pan from the heat and let the vegetables cool. Next, mix all the products and place them in pre-sterilized jars. To prepare the best mushroom caviar, fill the jars and pour vegetable oil into the remaining space on top. Close the lids tightly and place the jars in the refrigerator. Delicious mushroom caviar from saffron milk caps is ready.

Easy and tasty

Mushroom caviar from boletus boletus
boletus mushrooms are the kings of the Russian forest, from which you can prepare many wonderful and delicious dishes, including spicy mushroom caviar. It is not at all difficult to prepare, and its taste will not leave even the most picky gourmet indifferent. It is good both as a separate dish and as a side dish for other homemade dishes. You can use it as a filling for pies or simply spread it on a sandwich - it all depends on the limits of your imagination.

Mushroom caviar from boletus: how to cook

Boletus mushrooms are mushrooms with a huge amount of complete protein in their composition. Eating this mushroom is very beneficial for the body. Boletus mushrooms have a positive effect on the functioning of the kidneys and intestines. You can get the benefits in various ways, but boletus mushroom caviar is one of the most delicious. Boletus caviar is quite easy to prepare if you follow the recipe.

What you need for cooking:

a couple of kg of boletus mushrooms;
onion;
salt;
pepper;
vegetable oil.

Wash the mushrooms and cook in salted water. Next, remove them from the liquid and place them in a colander so that all excess drains out. Fry the onion in a frying pan. At this time, grind the mushrooms in a meat grinder. Then add them to the onion and simmer for another 10-20 minutes. Transfer the caviar into jars, close them and place them upside down. Cover the top with a blanket. In a day you can eat the caviar.

Storage

Boletus caviar should be stored in a cool, dark room. One of the best options is a refrigerator. You can keep the jars in the closet for a short time, but then it is better to move them to a cool place where the temperature is less than 10 degrees Celsius. It is important that the temperature is not less than 0 degrees. Therefore, it’s definitely not worth storing in the freezer or on the balcony in winter. But in the refrigerator, basement or underground it is recommended. These places will definitely be able to preserve boletus caviar for the winter.

Mushroom caviar from boletus

The composition of boletus mushrooms has a lot of protein, so eating these mushrooms can be equated to a piece of meat. A small amount of sugar allows even people with diabetes to eat mushrooms. Boletuses are very filling and also fill the body with various beneficial substances. The general condition of the body improves, toxins are eliminated, and immunity increases. You can prepare boletus caviar using one simple recipe.

To prepare you need to use:

1-2 kg of boletus;
onion;
frying oil;
salt, pepper to taste.

Boil mushrooms in salted water. After cooking, rinse the mushrooms to remove excess foam. Place the boiled mushrooms in a sieve to remove excess water, and then grind in a meat grinder or blender. Cut the onion into small pieces and fry in hot oil until golden brown. Then add chopped mushrooms to the onion and simmer until the liquid is completely released. It is best to wait until the entire mixture is completely soaked and cooked: this will take about an hour and a half. After this, the mixture can be removed from the stove and allowed to cool. Roll into jars or eat like this.

You can add pepper to the finished caviar and serve it as an appetizer.

To summarize

Now you know how to make boletus caviar with your own hands. It is worth noting that the taste of mushroom stems is not the same as that of the caps. Therefore, some people prepare caviar exclusively from the upper part of the mushroom, cutting off the stems. I prefer to prepare this dish from whole boletus. But you may have a different opinion on this matter. Therefore, I recommend trying to make caviar from a whole mushroom and only from the cap, and then compare.

Write your opinion about this dish in the comments. It would also be interesting to read: do you use the whole mushroom or just the cap? Be sure to leave your questions, we will answer them all. Bon appetit!

Mushroom spawn from barns

Despite the fact that barnyard mushrooms are not very popular, they have properties beneficial to the body. Lecithin in the composition does not allow fat to be deposited in the body. The mushroom is also full of fiber and various vitamins and minerals. You can eat cowsheds, but not in huge quantities. Garlic caviar with cows will be an excellent appetizer for the table and will delight guests and household members.

To prepare it you need:

barnyard mushrooms – 2 kg;
onion;
sunflower oil;
garlic;
salt.

Wash the barns and cut into small pieces. Place them in a saucepan, cover with water and cook for 10-15 minutes. After this, change the water in the mushrooms and cook for another 10 minutes. Remove the pan from the stove, transfer the mushrooms to a meat grinder and chop them. Cut the onion into pieces and fry. Add mushrooms to the onions and simmer the mixture. Place the caviar in jars and pour hot sunflower oil into the remaining space at the top. The caviar is ready.

Rules for home canning

If you are planning to prepare boletus caviar for the winter, then you should know all the basic rules of preservation. Otherwise, the dish will spoil within a few weeks. If you plan to eat cooked mushroom caviar almost immediately, then it is not necessary to sterilize the jars. But then the dish must be eaten within one week, maximum two. If you eat it after two weeks, there is a high chance of getting severe food poisoning. However, with proper canning, this will not happen to you for a year.

Rules for home canning

How to sterilize jars

Jars can be sterilized in three ways:

in the microwave at maximum power for 10 minutes;
in the oven at 200 degrees Celsius for 15 minutes;
in a multicooker in the “Steam” mode for 15-20 minutes.

Beforehand, the containers must be thoroughly washed under water with detergent and rinsed well. The lids also need to be washed first. But they need to be sterilized in boiling water for 10 minutes. After this, sterilized jars and lids can be used to preserve boletus caviar.

How to preserve a product

In order for the product to be preserved for as long as possible, it must not only be preserved in sterile jars, but also done correctly. It is advisable to carry out this work wearing sterile gloves (sold in pharmacies, otherwise called surgical gloves). But this is optional. It is more important to follow another rule: under no circumstances touch the inside of the jar and the lid. After all, there are bacteria on your fingers that will remain after touching. But you need sterile jars.

How to preserve a product

Mushroom caviar from tremors

Mushrooms contain various vitamins and minerals, which together have a positive effect on the human body. Volnushki strengthen the immune system and have an anti-inflammatory effect. A person becomes less susceptible to colds. The composition also helps improve vision. You can find quite a lot of mushrooms in the forest, so summer residents and foresters constantly have such mushrooms in their kitchens during the season. Properly prepared caviar will become your supply of nutrients for the winter.

To prepare caviar from tremors you will need:

1-2 kg of tremors;
large onion;
salt;
pepper to taste;
vegetable oil.

Boiled mushrooms are crushed in a meat grinder and transferred to a frying pan greased with vegetable oil. The onion is cut into cubes and fried. Mushrooms and onions are mixed in one pan and simmered for an hour. Hot caviar is placed in jars, closed and left to cool.

Chanterelle mushroom caviar: recipe

Chanterelles are very common and tasty mushrooms that many people love to cook. In addition to their taste, these mushrooms also have beneficial properties that have a good effect on the human body and its health. Vitamin B1 in the composition improves the functioning of the heart and blood vessels. Vitamin B6 strengthens the immune system and also forms proper metabolism. Fiber works on digestion, improving it and solving problems with constipation and indigestion after eating. Chanterelle caviar is a great appetizer for the table that everyone will enjoy. It's easy to prepare and the taste is worth it.

What do you need:

1 kg chanterelles;
onion;
carrot;
salt;
spices to taste;
vegetable oil for frying;
table vinegar.

First you need to wash and process the mushrooms. Chanterelles are considered one of the cleanest mushrooms, so to clean them, simply cut off the ends of the stems and wash off the dirt. In this recipe you can use both already cooked chanterelles and raw ones. In order not to waste a lot of time, it is better to cook the mushrooms right away. Take a saucepan, place the chanterelles there and boil for 15 minutes. Then pass the boiled mushrooms through a meat grinder so that they turn into mushroom pulp.

Place the mushroom pulp in a deep saucepan, add a small amount of vegetable oil and set to simmer over medium heat. These mushrooms contain more than 80% water, so no additional liquid is needed for stewing. So simmer the mushrooms in a saucepan for 1 hour. While the mushrooms are cooking, you can do the carrots and onions.

Wash the onion and cut into cubes. Grate the carrots on a coarse grater. Pour more oil into the pan and wait until it gets hot. After this, put the vegetables there and fry until golden brown. When the aroma of fried onions spreads throughout the kitchen and you see that the mixture has acquired a golden color, then you can stop frying. Add the mixture to the already prepared mushrooms and mix.

Next, put the pan with the mixture on the fire and simmer for another 15-20 minutes. Add salt and pepper to taste. Then add a tablespoon of edible vinegar to the mixture and stir the mixture thoroughly so that all the caviar is soaked. The caviar is ready. You can put the delicacy in jars and put it away until winter, or eat it now.

If caviar is made in the summer, but you want it to wait until it is used in the winter, then it is better to pour vegetable oil on top of it only from the heat. This will prevent mold from getting into the snack and ruining it. Next, close the jars and turn them upside down. Cover the top with something heavy, such as a rug or blanket, and let the jars cool. Caviar should be stored in a cool place, preferably in the refrigerator.

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Recipe for chanterelles with carrots and onions

A variation of chanterelle caviar with carrots and onions comes out bright with a very piquant, memorable taste.

Ingredients:

1 kg chanterelles;
0.250 kg of carrots and onions;
4-6 garlic cloves;
1/3 tsp. vinegar essence;
1 tbsp. table salt;
60 ml oil (refined);
2 bay leaves;
3-4 peas of allspice and black pepper.

We start preparing caviar by processing the mushrooms. We carefully inspect them, throw away all the rubbish, cut off the damaged areas and rinse them several times. Fold it, fill it with water, throw in the peppercorns and bay leaves and put it on the burner. When the contents start to boil, add salt and cook for half an hour.

Advice! Liquid is required 3 times more than mushrooms.

Drain the boiled chanterelles, rinse them under running water and wait until all the liquid has left. Meanwhile, remove the peels from the garlic and onions, peel and wash the carrots. Three root vegetables, and finely chop the onion and garlic with a knife.

Pour the onion and carrots into a hot frying pan and sauté the mixture over moderate heat until soft. Combine the fried mushrooms and puree the mass using any available method.

Mushroom caviar for the winter: the most delicious recipe

Picking mushrooms in summer or autumn and leaving such a tasty snack as caviar for the winter is the most rational option. It’s always nice to enjoy such a natural delicacy and fill your body with useful substances during the cold season. Mushrooms are an excellent meat substitute with their full protein composition. A very appetizing version of mushroom caviar is an appetizer with the addition of garlic. The vegetable will add a special aroma and aftertaste to an already delicious dish.

Ingredients:

mushrooms – 2 kg;
carrot;
onion;
garlic;
vegetable oil;
salt to taste.

Pour water into a saucepan, bring it to a boil, add salt and add the mushrooms. Cook the mushrooms for 20 minutes. After cooking, put the mushrooms in a colander and wait until the excess water comes out. Next, grind the mushrooms in a meat grinder or blender until smooth. Add chopped garlic to it. Fry the vegetables until golden brown. Mix the mushrooms and vegetables and simmer over medium heat for another 20-30 minutes. Salt and pepper to taste. Transfer the caviar into sterilized jars and let it cool. Next, wrap the jars in a blanket or blanket. The caviar turns out incredibly tender and tasty.

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.