Mushroom caviar from saffron milk caps for the winter: photos, recipes, videos of preparing snacks at home

Saffron milk caps are fruiting bodies that are wonderful in taste and aroma.
They can be salted cold or hot, pickled, frozen and dried. However, in winter you really want something unusual, aromatic and nutritious. In this case, recipes for preparing mushroom caviar from saffron milk caps can come to the rescue. It is used as an independent snack, filling for pies, an additional ingredient in first courses or for making sauces.

How to properly prepare mushroom caviar from saffron milk caps in order to use it later for stuffing potatoes, zraz, pancakes, as well as for sandwiches and tartlets, a step-by-step description of the proposed recipes will tell you. A delicious and healthy mushroom appetizer will decorate any feast - festive or everyday.

Delicious caviar from saffron milk caps, prepared at home

If you have mushrooms, onions and salt, then a simple recipe for making caviar from saffron milk caps for the winter is an excellent snack option.

Even a novice housewife can cope with this process.

2 kg of saffron milk caps;
1 kg of onions;
1.5 tbsp. l. salt;
1 tsp. ground black pepper;
Vegetable oil.

Delicious caviar from saffron milk caps, prepared at home, is made in stages, according to the description below.

We clean the mushrooms, rinse and boil for 20 minutes in boiling water.
Take it out, lay it on a kitchen towel and press down with pressure for 3 hours.
Grind using a meat grinder or blender and fry in vegetable oil for 15 minutes.
Peel the onion, wash it under the tap and chop it into cubes.
Fry in oil until golden brown, add mushrooms and continue frying for 15 minutes.
Salt, pepper, mix and fry for 10 minutes under a closed lid.
Place in sterilized jars, pour hot oil on top and close with tight nylon lids.
After complete cooling, take it to a dark and cool cellar.

Selection and preparation of ingredients

The quality of the choice of ingredients determines how tasty the caviar will be and what its shelf life will be.

When choosing mushrooms, carefully consider the following factors:

color . Ryzhiki are characterized by a rich matte shade. If a shine appears on the cap, it means that the fruiting body has begun to deteriorate;
smell . Fresh mushrooms always have a pleasant aroma. If you feel harshness, it is better to discard such a product.

Preparation of ingredients consists of several stages:

Cleansing fruiting bodies from contaminants. To do this, they are soaked in clean water for 10–15 minutes. After the time has passed, rinse under running water.
Trimming the bottom of the stem, where most of the sand accumulates and is difficult to wash out.
Vegetables must first be peeled and washed.

Important! Try to collect mushrooms in the forest yourself, just first study the description of saffron milk caps so as not to collect poisonous fruiting bodies. If you do not have the opportunity to go on a “silent hunt,” then make purchases in stores that have a license to sell.

Camelina caviar with tomato paste: step-by-step description

Caviar from saffron milk caps can be prepared with tomato paste, which will simplify the process.

Mushroom caviar prepared according to this recipe will become a source of fiber and high-quality protein for the human body, which can satisfy hunger.

2 kg of camelina mushrooms;
700 g carrots;
500 g onions;
Vegetable oil;
200 ml tomato paste;
5 cloves of garlic;
Salt - to taste.

A step-by-step description of the recipe will show you how to properly make caviar from saffron milk caps for the winter.

We clean the mushrooms and rinse them in plenty of water so that all the sand comes out.

Pour in new water, let it boil and cook for 10 minutes over medium heat.

Place on a sieve or put in a colander and leave to drain.

Peel the carrots and onions, chop and fry in vegetable oil until tender.

In a separate frying pan, fry the boiled saffron milk caps, combine with vegetables, stir and let cool slightly.

Grind the whole mass, passing it through a meat grinder, add tomato paste.

Simmer over low heat for 30 minutes (if the mass is thick, add 1 tbsp. hot water).

Season to taste, add chopped garlic and continue to simmer over low heat for 20 minutes.

Distribute into sterile jars and cover with metal lids.

Place in hot water and sterilize over low heat for 30 minutes.

We roll it up, turn it over and cover it with something warm, for example, an old blanket.

As soon as the jars have cooled completely, take them to a cool place and store for 8-10 months.

Camelina caviar cooked with carrots and onions

Camelina caviar, cooked with carrots and onions, can be eaten as a side dish for boiled or fried potatoes.

Even spreading the snack on a piece of bread will make an excellent and tasty sandwich.

3 kg of saffron milk caps;
500 g of onions and carrots;
4 tbsp. l. tomato paste;
Salt - to taste;
Vegetable oil;
1 tsp. ground black pepper.

The recipe for caviar, prepared for the winter from saffron milk caps with carrots and onions, makes it possible to process a large number of mushrooms.

After preliminary cleaning, transfer the mushrooms to a saucepan and boil for 20 minutes over medium heat.
Remove to a colander with a slotted spoon and leave to drain.
Chop the peeled carrots and fry until soft, about 15 minutes.
Peel the onion, rinse, cut into small cubes and combine with carrots.
Stir, add salt and pepper, add tomato paste and simmer over low heat for 15 minutes.
Fry the saffron milk caps until golden brown, combine with vegetables and grind with a blender.
Place again in a frying pan with vegetable oil and fry for 15 minutes.
We put full jars, which must be sterilized in advance, close them with tight lids and leave to cool.
We leave it for storage in the refrigerator or take it to the cellar.

Step-by-step recipe with photos and videos

Summer has long passed, but memories of it remain in our home preparations for the winter. And opening another jar, we not only anticipate the pleasure of eating, but also remember with what pleasure we collected our mushrooms, enjoyed nature, the summer sun, and generous forest gifts.

Saffron milk caps appear a little later than other mushrooms - already in the fall. The bright orange color of mushrooms fits perfectly into the autumn landscape: trees also change their color to yellow and crimson during this period. And all together this gives rise to extraordinary beauty - a riot of colors and impressions.

Well, in my kitchen all this beauty is preserved. I already do, and if desired, with pleasure. Today I will tell you how to prepare caviar from saffron milk caps and carrots for the winter.

We need few ingredients: mushrooms, carrots, onions, vinegar, salt, pepper, sunflower oil for frying. If desired, you can add dill.

First, let's prepare the mushrooms: sort them out, remove the bad ones, and wash them. Place the saffron milk caps in a saucepan with water, salt the water, and boil for half an hour from boiling.

Let's remove the foam.

Place the saffron milk caps in a colander, rinse again and wait a little until the water drains. Let's cut the mushrooms. You can cut it finely, or not too much. After all, we will still need to chop the mushrooms later - in a blender or using a meat grinder.

Place the saffron milk caps in a frying pan with vegetable oil. Let it cook, stirring from time to time.

Peel and wash the carrots and onions. Grate the carrots and chop the onion. Add to the mushrooms and fry.

Next we will need to grind the mass. This can be done on a combine, using a meat grinder. I used a blender. A few minutes - and the homogeneous mass is ready. Add vinegar, ground pepper, and dill if desired, and mix.

Sterilize the jars over steam. Place the caviar into jars.

Cover the jars with sterilized lids and place in a pan for sterilization in a water bath. To do this, put a stand on the bottom of the pan and pour water so that the jar is immersed in water a little less than up to the hanger. Bring the water to a boil and sterilize the jars of caviar over low heat for 8-10 minutes. This is if the banks are as small as mine. We sterilize half-liter jars for 10-12 minutes, liter jars for 15 minutes.

Remove the jars from the pan and screw the lids on completely.

Turn over and leave in this position until the jars have cooled.

Caviar from saffron milk caps with carrots is ready for the winter. It is better to store mushroom preparations in the refrigerator.

Mushroom caviar can be used as a filling, as an appetizer, or simply spread on bread.

Camelina caviar is a universal dish that you can eat on its own or add to first courses, or use as a filling for pies and pizza. And what delicious sandwiches with caviar.

You can also place the dish in food bags and freeze or seal it for the winter. There are many variations, so decide for yourself which one suits you best.

By including saffron milk caps in your diet, you will help your body - improve your vision, skin and hair condition. The orange mushroom contains an antibiotic (lactarioviolin), which will help cope with the occurrence of many diseases, including tuberculosis.

There are also a lot of amino acids, the content of which mushroom proteins are often compared with proteins of animal origin.

That is why mushrooms are equated with meat in nutritional properties. The main thing is to know when to stop and don’t overdo it to avoid muscle weakness and decreased performance. Namely, these are the consequences that can occur when saffron milk caps are abused.

How to properly make mushroom caviar with carrots from saffron milk caps in a slow cooker

Mushroom caviar not only has a wonderful taste, it is also healthy, since saffron milk caps themselves are rich in proteins, vitamins and microelements.

All valuable substances are especially preserved if caviar from saffron milk caps is prepared in a slow cooker.

2 kg of saffron milk caps;
4 carrots;
7 onions;
Salt and ground black pepper - to taste;
150 ml vegetable oil.

A step-by-step description of the recipe will show you how to properly make mushroom caviar from saffron milk caps in a slow cooker.

Peel the mushrooms, wash and boil for 10 minutes over high heat.
Rinse, chop finely and place in a multicooker bowl, where you can pour vegetable oil in advance.
Turn on the “Frying” mode for 15 minutes, fry until the sound signal and place in a separate plate.
Peel, wash and chop the vegetables into small cubes.
Pour vegetable oil into a bowl and add all the vegetables.
Turn on the “Frying” mode again for 15 minutes and, without closing the lid, fry the vegetables.
Add saffron milk caps, salt, add ground pepper, stir and turn on the multicooker in the “Stew” mode for 30 minutes.
Using an immersion blender, immediately after the beep, grind the caviar and transfer it to sterilized jars with a wooden spoon.
Pour 2 tbsp on top. l. calcined vegetable oil and close with lids.
After cooling, take the jars with the preparation to a cool room.

Recipe for mushroom caviar from salted saffron milk caps with onions for the winter

It turns out that caviar can even be prepared from salted mushrooms.

The recipe for mushroom caviar from salted saffron milk caps is a nutritious snack, since the fruiting bodies are almost as good as meat in protein content.

1 kg of salted saffron milk caps;
4 things. white onion;
1 tbsp. vegetable oil;
½ tbsp. l. sea salt;
1/3 tsp. ground black pepper.

The recipe for caviar from salted saffron milk caps for the winter is prepared as follows.

Before preparing caviar, salted mushrooms must be soaked for 30 minutes. Then they are laid out on a kitchen towel and pressed with a small press so that all the liquid drains out.
The onion is peeled, washed and chopped as finely as possible.
Fry in vegetable oil until soft, about 7-10 minutes.
Mushrooms are chopped using a meat grinder or blender and combined with fried onions.
Salt and pepper, mix again and fry in oil for 20 minutes with constant stirring.
Distribute into sterilized jars, close with lids (preferably glass screw-on ones).
After cooling, they are taken to the cellar, left in the refrigerator or placed on a glassed-in balcony, covered with a blanket.

Terms and conditions of storage

If the jars are sealed and the recipe is used correctly, mushroom caviar can be stored for quite a long time without loss of taste. Even without additional sterilization, the product can be stored in steamed and tightly sealed jars for 5-6 months. In the case of sterilization, shelf life easily exceeds 1-2 years.

As in the case of storing any other preparations, cool places that are not exposed to direct sunlight are best suited for mushroom caviar. A cellar in a country house or an unheated basement is best suited. If there is no additional space for storing food, you can put jars with the product on the top shelves of the refrigerator.

Delicious mushroom caviar from boiled saffron milk caps with lemon juice for the winter

When canning mushrooms, every housewife adheres to strict rules of preparation and storage.

Caviar from boiled saffron milk caps will be tasty and safe if the container in which they are prepared and stored is sterilized in advance.

2 kg of boiled mushrooms;
500 g onions;
100 ml olive oil;
4 tbsp. l. freshly squeezed lemon juice;
Salt - to taste.

Delicious mushroom caviar, made from saffron milk caps for the winter, is prepared in stages.

Pre-cleaned and boiled mushrooms are passed through a meat grinder 2 times.
Peeled onions are chopped, fried in oil until golden brown and combined with chopped mushrooms.
Salt, mix and fry over low heat for 20 minutes, stirring constantly so that the mass does not burn.
Add lemon juice, mix and immediately put into sterilized jars with a capacity of 0.5 liters.
Place in hot water and sterilize over low heat for 30 minutes.
Roll up the lids and, after cooling at room temperature, place in the cellar.

In order for caviar to turn out great, you need to know a few rules for preparing it:

Selection of inedible, wormy or rotten mushrooms is the most important stage.
Good sorting and cleaning of products, sterile utensils, pasteurization are important points. All this allows you to kill pathogenic flora.
Mushrooms have a dense structure, so they take longer to cook than other ingredients.
Good sealing of jars is very important. This increases the shelf life and safety of the snack.
The use of spices transforms the taste of a dish. They also have an antimicrobial effect, for example, laurel, turmeric or pepper.
Store an open jar of caviar in the cold for no more than 5 days.

That's all the secrets. Cook with pleasure - in winter you will remember summer!

I will be glad to repost your comments.

Recipe for mushroom caviar from fresh saffron milk caps with carrots and onions for the winter

In this recipe, caviar for the winter is prepared from fresh saffron milk caps, that is, they are not pre-cooked.

Fresh saffron milk caps fried in vegetable oil have a richer taste.

2 kg of mushrooms;
5 pcs. carrots and onions;
Vegetable oil - for frying;
Salt - to taste;
3 tbsp. l. vinegar 9%;
5 peas of allspice;
4 things. bay leaf.

The recipe for mushroom caviar from fresh saffron milk caps is prepared according to the steps described below.

Place the washed saffron milk caps on a kitchen towel and dry.
Cut into small pieces and fry in vegetable oil until cooked.
Peel the carrots and onions, chop and fry until golden.
Combine mushrooms with vegetables and simmer for 15 minutes, stirring constantly with a spoon.
Remove from heat, let cool slightly, remove bay leaf and allspice.
Grind the whole mass in a blender, add vinegar and mix thoroughly.
Pack the caviar into clean, dry jars and sterilize in hot water for 20 minutes.
Roll up, cool and store in the refrigerator.

Caviar from saffron milk caps: step-by-step recipe

If you still have stems after marinating and salting mushrooms, don’t throw them away: try making caviar from the stems of saffron milk caps. Mushroom caviar can turn a fresh piece of white bread into a delicious and healthy sandwich.

In addition, you can stuff cabbage rolls, bell peppers, eggplants and tomatoes with caviar, and also add them to meat solyankas.

1 kg of mushroom stems;
Vegetable oil;
Salt and ground black pepper - to taste.

Use the step-by-step recipe for preparing caviar from saffron mushrooms for the winter.

Mushroom stems should be ground through a meat grinder 2-3 times and placed in a hot frying pan, after preheating the vegetable oil in it.
Fry over medium heat for 15 minutes, add salt to taste and pepper.
Stir and continue frying over low heat for another 20 minutes.
Without allowing it to burn, stir the mushroom mass from time to time with a wooden spatula.
Place the caviar in clean, dry 0.5 liter jars and immediately close with tight nylon lids.
As soon as the workpiece has cooled, take the jars to a cool room or store them in the refrigerator.

Types of saffron milk caps and where they grow

There are several varieties of saffron milk caps that you can find in the forest and put in your basket.

Camelina (Lactarius deliciosus)

This species is also called pine or pine. Grows in pine forests, spruce forests and mixed forests. More often found growing in groups. You can find mushrooms in grass and moss. The fruit body is red-orange in color. The leg is strong. The cap reaches 18 cm in diameter and is orange-yellow in color. In young mushrooms it is convex, later the edges rise and you get something like a funnel. The top of the cap is smooth and shiny. After rain it becomes sticky. The leg reaches 2 cm in diameter and up to 7 cm in height. When cut, it turns green. The milky juice is thick and abundant and has an orange color. The taste is a little sweet.

Spruce mushroom (Lactarius deterrimus)

It got its name because it grows mainly in spruce forests, forming mycorrhiza with the roots of spruce trees. The cap, compared to an ordinary saffron milk cap, is somewhat smaller, with a diameter of only up to 8 cm. Its color is light orange, becoming dark green over time. For those mushrooms that do not grow in the shade but in the sun, the cap may fade and become colorless. In wet weather, like the previous type, it becomes slippery. Because of this, many, especially novice mushroom pickers, mistake them for boletus.

The stem of the mushroom is tall and thin: it reaches a height of 7 cm and a thickness of up to 1.5 cm. Therefore, it is very brittle and often wrinkles and breaks in mushroom pickers’ baskets, buckets, and bags.

The milky juice is released abundantly and has a reddish tint. Tastes pleasant with a fruity aroma. This species is well suited for pickling.

Red camel (Lactarius sanguifluus)

The species is quite rare compared to the previous ones. It grows in coniferous forests, both pine and spruce, but mostly in mountainous areas. Found in groups of several. The cap is dense, reddish in color with an orange or pinkish tint, hence the name. The diameter of the cap is 10 cm, its edges are slightly bent inward, and there is a small depression in the middle. It differs from other species in the absence of mucus.

The leg of this species is strong, reaches a height of up to 6 cm. Towards the base it slightly narrows and is covered with a powdery coating. The color of the stem is mainly yellow-orange, but can also be purple.

The milky juice of this type of camelina is red, but over time it becomes darker.

In cooking, this species is used for pickling and in the preparation of mushroom dishes.

Japanese saffron milk cap (Lactarius japonicus)

The mushroom grows in coniferous and deciduous forests in the south of Primorye. It is most common in Japan. Most of all you can find it under a fir tree.

The cap is small, up to 8 cm in diameter. While the mushroom is young, it is flat, with a small depression in the center. The edges of the cap are curved inward. However, this is a common feature of all types of saffron milk caps. Subsequently, the edges of the cap straighten and rise to the top, forming a funnel. The color of the cap is ocher-pinkish, or maybe light brown.

The leg reaches 8 cm in height and 2 cm in diameter. It is hollow inside and as a result is very brittle. The pulp is orange. Unlike other species, it does not turn green when cut. The milky juice is red in color and tastes fresh.

Caviar prepared from saffron mushrooms with garlic for the winter: a simple recipe

Caviar prepared from saffron milk caps with garlic for the winter turns out to be very tasty and piquant.

The aroma and taste of garlic in the preparation will appeal to all lovers of mushroom dishes.

2 kg of mushrooms;
5 pieces. onions;
7 cloves of garlic;
Vegetable oil - for frying;
Salt - to taste;
Vinegar 9%.

The recipe for making winter caviar from saffron milk caps is quite economical and simple. In addition to mushrooms and garlic, the caviar will include onions, salt and vegetable oil.

Such ingredients can always be found in every housewife’s kitchen.

After cleaning, wash the mushrooms in cold water and cut off the tips of the stems.
Boil in boiling and salted water for 10 minutes, remove into a colander and leave to drain.
Scroll the boiled saffron milk caps in a meat grinder and place them in a frying pan in hot vegetable oil.
Fry until golden brown and place on a separate plate.
Peel the onion and garlic, chop into cubes and sauté until golden.
Add the mushrooms, add some salt and fry everything together for another 10 minutes, constantly stirring the mass so that it does not burn.
Place in prepared jars and pour 1 tbsp on top. l. warm vinegar.
Cover with tight nylon lids, and after cooling, take out to a cool place.

Calorie content of camelina caviar

The finished dish is quite low in calories. Due to the fact that mushroom caviar is rich in fiber and protein, it is often used in diets and nutrition programs.

100 g of this product contains:

proteins - 2.2 g;
fats - 6.1 g;
carbohydrates - 6.5 g;
calories - 88.4 kcal.

This calorie table corresponds to traditional recipes for preparing caviar, which, in addition to mushrooms, includes carrots, onions and vegetable oil. Adding tomatoes and tomato paste will increase the percentage of carbohydrates. Canning using the oil film method will add fat to the finished dish.

Mushroom caviar from saffron milk caps with tomatoes

We suggest preparing mushroom caviar from saffron milk caps with the addition of tomatoes. The taste of the snack will change significantly and acquire a peculiar tomato-mushroom shade.

2 kg of camelina mushrooms;
1 kg of tomatoes;
5 pieces. onions;
½ tbsp. l. Sahara;
Vegetable oil - for frying;
Salt and ground black pepper - to taste.

A recipe for mushroom caviar from saffron milk caps prepared for the winter will interestingly diversify your daily diet and decorate the holiday table.

The mushrooms are cleaned, washed and boiled for 10 minutes in boiling water with the addition of a pinch of citric acid.
Place in a colander or metal sieve and rinse under the tap.
Allow excess liquid to drain completely and cut into pieces.
Place in a heated frying pan with vegetable oil and fry until golden brown.
While the mushrooms are fried, prepare the tomatoes: scald them with boiling water and immediately remove the skin.
Cut into pieces and grind, passing through a meat grinder.
Peel the onion, wash it and chop it as finely as possible.
Combine chopped tomatoes with onions, place on the stove and simmer with the addition of 50 ml of vegetable oil for 40 minutes.
Mushrooms are also passed through a meat grinder and combined with vegetables.
Add sugar, salt to taste and ground black pepper, mix and simmer for 40 minutes over medium heat.
The caviar is transferred to a sterile container, covered with plastic lids, and after complete cooling, taken to the basement for long-term storage.

Serving rules

Mushroom caviar is an independent dish or part of a complex side dish. It is actively used for festive and Lenten tables. Serve chilled.

When serving, the dish is sprinkled with chopped herbs. A good combination is obtained with cilantro, parsley, dill, and basil.

Snacks look interesting on the holiday table. Caviar is spread on pieces of white bread, toast, salted crackers, and croutons.

The appetizer goes well with meat dishes, fish, pasta, and cereal porridges. It is used for making pies, casseroles, and omelettes.

Caviar made from saffron milk caps with vinegar

Caviar made from saffron milk caps with vinegar is a classic recipe that every housewife should know. This preparation will not only decorate the holiday table, but can also become a morning breakfast.

3 kg of saffron milk caps;
1 kg of onions;
2.5 tbsp. l. salt;
Vegetable oil;
Dill and parsley;
Vinegar 9%.

You can learn how to properly prepare caviar from saffron milk caps for the winter from the following step-by-step description of the recipe.

Place the prepared saffron milk caps in an enamel pan and add salt.
Pour in a small amount of water and simmer over low heat for 20 minutes, removing any foam that has formed in the process.
Using a slotted spoon, remove the mushrooms, place them in a colander and, after draining, pass them through a meat grinder 2 times.
Peel the onion, wash it in water and chop it into small cubes.
Fry until golden brown and pass through a meat grinder.
Combine with chopped mushrooms, salt to taste (if there is not enough) and fry over low heat for 20 minutes.
Parsley and dill are chopped, added to boiling caviar and mixed.
Place in sterilized jars, pour 2 tsp on top. vinegar and cover with lids.
Sterilize in boiling water for 30 minutes, immediately roll up, insulate and, after complete cooling, take out to the basement.

Healthy caviar from raw saffron milk caps without vinegar

Caviar from saffron milk caps can be prepared without vinegar, replacing it with citric acid. This preservative will make the snack tasty and healthy.

2 kg of saffron milk caps;
500 g onions;
Vegetable oil;
Lemon acid;
Salt and ground black pepper - to taste;
3 cloves of garlic.

In this option, it is better to prepare caviar from raw saffron milk caps, without boiling them first, but simply blanching them.

Place the prepared saffron milk caps in a colander and place in boiling water for 3-5 minutes.
Let drain and place in a hot, dry frying pan so that the liquid evaporates when frying.
Pour in a little vegetable oil and fry the mushrooms until golden brown over medium heat.
Peel the onion, cut into half rings, add to the mushrooms and continue frying for 15 minutes.
Add the garlic passed through a press, salt and pepper and turn off the heat.
After cooling for 20 minutes, grind the mixture using a blender.
Place in a hot frying pan and fry briefly over medium heat.
Place the caviar in sterile dry jars and sprinkle citric acid on top (for a jar with a capacity of 0.5 liters, take 1 pinch of citric acid).
Roll up with metal lids, turn upside down and wrap in an old blanket.
Leave in this position until it cools completely and then take it to the cellar.

Camelina caviar with the addition of bell pepper

If you know all the intricacies of this delicious snack, you can prepare amazingly aromatic caviar from saffron milk caps with the addition of bell pepper.

3 kg of boiled saffron milk caps;
1 kg bell pepper;
500 g carrots;
700 g onions;
Vegetable oil;
Sea salt - to taste.

Use the step-by-step recipe for preparing mushroom caviar from saffron milk caps with photos.

We peel all the vegetables, rinse them under the tap and pass them through a meat grinder along with the boiled saffron milk caps.
Place the entire mass in a saucepan in which the vegetable oil has already been heated.
Add salt and simmer over low heat for 1 hour, stirring occasionally to prevent burning.
Place the caviar in jars, place in hot water and sterilize over low heat for 30 minutes.
We close with nylon lids, insulate them with an old blanket and wait until the jars have cooled completely.
We take it to a cool place and store it for no more than 6-7 months.

Caviar made from saffron milk caps with mayonnaise

Caviar made from saffron milk caps with mayonnaise will not allow your household to tear themselves away from such a delicious dish.

This mushroom dish can be covered for the winter, or can be consumed immediately after cooling.

1 kg of saffron milk caps;
3 tbsp. l. mayonnaise;
Salt - to taste;
Vegetable oil;
4 cloves of garlic.

Watch the video of preparing a recipe for caviar from saffron milk caps for the winter.

After preliminary cleaning, the mushrooms are chopped and fried in vegetable oil.
Add salt, crushed garlic cloves and mayonnaise.
Everything is mixed and stewed in a saucepan in vegetable oil for 90 minutes over low heat.
After complete cooling, the mass is crushed through a meat grinder or using a blender.
The caviar is placed in sterile and dry jars and covered with lids.
The jars are placed in warm water and sterilized over low heat for 40 minutes.
The jars are rolled up with metal lids, insulated with an old blanket and left to cool completely.
Take out to the basement or store in the refrigerator for no more than 3 months.

Real woman

12 most delicious recipes for making feijoa jam for the winter

Having harvested mushrooms, you definitely want to prepare as many of them as possible for future use for the winter. Mushrooms can be frozen, salted cold or hot. But what is typical is that when preparing mushroom dishes, as well as when harvesting mushrooms, we try to use the best, most beautiful mushrooms, and often when pickling saffron milk caps, the stem is cut off almost to the cap. What to do with the leftovers? After all, the stems make up almost a third of the mushroom, and the selection of mushrooms for pickling rejects a considerable number of them. The answer is simple: mushroom caviar from saffron milk caps. In winter, caviar from saffron milk caps will allow you to prepare a huge variety of dishes. Let's look at how to prepare mushroom caviar from saffron milk caps for the winter.

Fresh saffron milk caps – 1kg
Water – 800ml
Onions – 5 pcs
Salt – 5 tablespoons
Vinegar 1 tablespoon per half liter jar of caviar
Sunflower oil (for frying)
Garlic
Greenery
Spices
Horseradish leaves

We prepare the mushrooms or their legs, clean and rinse.
Boil the mushrooms in water with dissolved salt until they settle to the bottom.
While the mushrooms are cooking, peel the onion, chop it and simmer until golden brown.
We pass the finished boiled mushrooms together with fried onions through a meat grinder.
Based on the volume of the resulting caviar, add vinegar
Place herbs and garlic on the bottom of clean, sterilized, dry jars.
Fill the jars with caviar, covering the caviar with horseradish leaves
Closing banks

Camelina caviar for the winter

ready.

When placing the caviar in jars, you can add a bay leaf to add a hint of flavor. For those who like it spicy, you can add one or two chili peppers to the jar.

Here you go. Now, after hot or cold salting, after freezing or dry salting, we can use the remnants of the process, resulting in a wonderful product - caviar from saffron milk caps for the winter, thanks to which you can prepare a huge number of dishes and snacks.

Among the dishes that can be prepared from mushrooms, caviar is not very popular. However, it is quite tasty and easy to prepare food. Camelina caviar deserves special attention. One of its advantages is the ability to use it in various ways:

spread on sandwiches;
garnish meat with it;
use as a filling for pies, pizza or pancakes;
cook soup;
eat as a salad.

This caviar can be prepared for the winter or simply made throughout the year and kept in the refrigerator.

There are different recipes for caviar from saffron milk caps - both fresh and salted. Most often it is prepared with onions and herbs:

For those who are wondering how to make caviar from saffron milk caps so that it is especially tasty, we can recommend some additions to the recipe:

Add salt, pepper and spices - this is what will make its taste especially bright and rich.
After stirring, it is better to fry the caviar for an additional 5 minutes.