Mushroom caviar from oyster mushrooms: recipe with photos

Oyster mushroom is the most common mushroom grown by humans. They are bred both in small garden plots and on an industrial scale. Low price, good commercial quality, ease of preparation determine their popularity among consumers. Oyster mushrooms are nutritious, low-calorie and tasty in any form: they are fried, boiled in soups, added to sauces, gravy, salads, and pickled. Oyster mushroom caviar is a universal dish, it involves various recipe options, and can be used as a side dish, snack, or filling for dough products.

Homemade oyster mushroom caviar

There are a lot of caviar recipes; they are based on mushrooms, onions, vegetable oil and spices. There are different methods of heat treatment of oyster mushrooms.

Method 1

The mushrooms are cut into pieces of the desired size, fried in vegetable oil, then water (1/3 of the volume of oyster mushrooms) is poured into the frying pan and simmered under the lid for half an hour.

Method 2

Boil the mushrooms whole for an hour and discard in a colander. When the water has drained, they need to be cut or minced and fried.

Important! You can add citric acid and spices to the cooking water - allspice, bay leaf, dried dill, cloves. Be sure to remove the foam.

Traditional recipe for oyster mushroom caviar with photo:

mushrooms – 1 kg;
onions – 0.2 kg;
carrots – 0.2 kg;
vegetable oil – 100 ml;
garlic – 4–5 cloves;
salt, spices, herbs, vinegar - to taste.

Cooking process:

Boil oyster mushrooms with spices, drain the water. Grind, lightly fry.
Chop the onion, add it to the mushrooms, then do the same with the carrots and cook until done.
Add salt, season with vinegar, add chopped garlic, spices as desired, cool slightly.
Place in a glass container, sterilize for 40 minutes, and roll up.

Preparing oyster mushrooms for cooking

Oyster mushroom caviar is a tasty, nutritious and satisfying dish. By the way, it is successfully used as sauces for potatoes and fish. However, before you learn how to make oyster mushroom caviar, we suggest that you familiarize yourself with some useful tips for preparing mushrooms.

Of course, the first thing you should pay attention to is cleaning the mushrooms. They must be separated individually and all possible dirt must be removed. Since by their nature these fruiting bodies are practically not dirty, it is enough to simply cut off the lower part of the stem. Then the oyster mushrooms should be boiled for about 15-20 minutes, although you don’t have to boil them, but then the time for stewing the caviar increases to 60 minutes.

Oyster mushroom caviar can also be prepared from pickled mushrooms. Then they need to be soaked in water for 1 hour. The dish can be stewed in a deep frying pan, saucepan, slow cooker or oven. We bring to your attention the most delicious recipes with photos of oyster mushroom caviar.

Oyster mushroom caviar in jars for the winter

Grinded oyster mushrooms in a meat grinder make an excellent paste for spreading on sandwiches. It can be made more or less spicy and aromatic by adjusting the amount of spices. The recipe will require the following products:

mushrooms – 1.5 kg;
onion – 0.5 kg;
vegetable oil – 120 ml;
salt, spices, vinegar - optional.

Cooking process:

Pass the prepared mushrooms and onions through a meat grinder and fry until all the juice has evaporated and the product begins to change color.
Add salt and spices to stabilize the taste.
Place into jars, sterilize for 40 minutes, and close with a lid.

In winter, such caviar is good to use as a semi-finished product for making stuffed eggs. To do this, you need to boil the eggs hard and cut them into halves. Stir mashed yolks, grated cheese, chopped garlic and mayonnaise into the caviar. Place the mixture heaped into the cut egg whites.

From oyster mushrooms and champignons

This recipe uses eggplant, which adds volume and variety to the dish. However, if you do not like this vegetable, you can exclude it from the recipe.

oyster mushrooms – 400 gr.;
champignons – 200 gr.;
leek (can be replaced with onions) - 2 stalks;
eggplant – 1 pc.;
any greens – 1 bunch;
lemon – 1/2;
salt, vinegar, pepper - to taste.

Peel the eggplant and cut into cubes. Wash the champignons and cut into four parts. Also wash the oyster mushrooms and cut them into pieces approximately the same size as the champignons.
Cut the leek into strips and chop the greens.
Heat a frying pan or saucepan with vegetable oil. Fry the onion until golden, add the mushrooms and fry until the moisture has evaporated.
Add eggplant and fry until done. Add salt and pepper and lemon juice.
Place all ingredients, including herbs, in a blender or food processor. Grind to small pieces.

This caviar can be stored in the refrigerator for 5-6 days and is perfect for a holiday table.

Mushroom caviar can be served not only with bread, but also with lettuce leaves, cucumber slices or in purchased portioned baskets. Bookmark the site - you will find many more interesting recipes on it! And, of course, don’t forget to share with your friends on social networks.

Oyster mushroom caviar: recipe with vegetables

Vegetables can be added to the mushroom caviar recipe. Various types of cabbage, zucchini, eggplant and even pumpkin go well with oyster mushrooms. Most often, in addition to onions, carrots and sweet peppers are added to them. But the richness of taste is achieved with a multiplicity of ingredients, and here everyone can adjust the composition of the recipe according to their preferences and habits. For this recipe for mushroom caviar from oyster mushrooms for the winter, take:

0.5 kg of mushrooms;
one eggplant, zucchini and bell pepper;
refined vegetable oil – 5 tbsp. l.;
3 cloves of garlic;
salt, vinegar and spices to taste.

Cooking process:

Vegetables should be cut in half, placed on a baking sheet, and baked in the oven. Once cool, remove the skins from them.
Chop the oyster mushrooms, fry them, add chopped garlic at the end of cooking.
Grind all ingredients in a meat grinder, add salt and spices.
Place the product in a container, sterilize for 40 minutes, and seal tightly.

The simplest recipe for oyster mushroom caviar for a slow cooker

Ingredients:

• butter – 100 gr.;

• 1 bitter onion;

• ground allspice – to taste;

Cooking method:

1. Carefully clean the mushrooms from possible debris, disassemble them, rinse well and dry. Cut the oyster mushrooms into small thin strips and place in a cooking bowl.

2. Add finely chopped onion and thin carrot strips. Pour in a large spoonful of pure sunflower oil and run the “Stew” mode on the multicooker for half an hour.

3. At the end of the program, lightly add salt and immediately grind in a meat grinder.

Oyster mushroom caviar with lemon

Lemon juice and zest add delicate, refreshing flavor notes to oyster mushroom caviar. But garlic would be out of place in this recipe. Ingredients for the recipe:

1 kg fresh oyster mushrooms;
2 onions;
olive oil – 5 tbsp. l.;
1 lemon;
a bunch of greenery;
salt, ground black pepper.

Cooking process:

Boil the mushrooms for an hour, discard in a colander. Once cooled, pass through a meat grinder.
Chop the onion and fry until transparent.
Add oyster mushrooms, fry until golden brown.
Add salt and pepper, add grated zest, chopped herbs, and season with lemon juice.
Sterilize containers with products for half an hour and seal.

Important! To fry mushrooms, it is advisable to use dishes with a thick bottom or non-stick coating.

Oyster mushroom caviar: super recipes

Mushrooms are an ingredient in a huge variety of dishes - soups, sauces, salads, baked goods, etc., but oyster mushroom caviar occupies a special place among culinary mushroom masterpieces. The appetizer is rarely used as an independent dish, but is a welcome guest on holiday tables. Housewives make everything from caviar - pies, tartlets, sandwiches, casseroles. The savory delicacy amazes with its versatility, and the preparation process does not require much effort or time.

Another important advantage is that caviar is officially recognized as a dietary dish, which means that those who, for one reason or another, limit themselves from fatty, high-calorie foods can include it in their diet. In addition, the fruiting bodies of oyster mushrooms are considered a very useful product - the pulp of the mushroom contains a large amount of minerals/vitamins, which has a beneficial effect on the general condition of the body.

We present to your attention several recipes with which you can please yourself and your loved ones.

How to prepare oyster mushroom caviar for the winter without sterilization

A recipe for mushroom caviar for the winter, which does not require sterilization, involves canning a completely finished product using the hot packaging method. By the time of hermetically sealed products and containers must be sterile and at the same temperature. Of course, no one measures it at home. Caviar should not be removed from the heat until the end of packaging, and jars should be filled immediately after sterilization, preventing them from cooling. Recipe ingredients:

mushrooms – 1 kg;
onion – 300 g;
carrots – 300 g;
bell pepper – 300 g;
vegetable oil – 5 tbsp. l.;
9% vinegar - 1 tsp.
salt, spices - to taste.

Cooking process:

Boil mushrooms with spices, drain water. Once cool, cut into pieces and brown in oil.
Peel the onions, carrots, peppers, chop them, add them one by one to the mushrooms.
Add salt, pepper, vinegar and half a glass of water.
Simmer over low heat for 45 minutes, meanwhile sterilize the container.
Fill hot containers to the top with hot caviar and roll up.

Oyster mushroom caviar for the winter with mustard

Fans of spicy seasonings will love the recipe for mushroom caviar from oyster mushrooms with mustard. This classic appetizer is a great addition to any hot or cold meat or poultry dish. For the recipe you will need:

1 kg oyster mushrooms;
10 g salt;
0.5 tbsp. l. Sahara
4 g citric acid;
100 ml vegetable oil;
2 tbsp. l. ready mustard;
1 tbsp. l. vinegar;
ground black pepper.

Cooking process:

Boil mushrooms in salted water with the addition of citric acid. Drain the water, cool the oyster mushrooms and chop them.
Make a sauce from vegetable oil, vinegar, pepper, sugar and season the dish with it. Add salt if necessary.
Place the caviar in jars, sterilize for 45 minutes, and seal.

How to cook oyster mushroom caviar with tomato paste

Hot, spicy mushroom caviar with the addition of tomato puree will be a good help in the winter; it can be used in the preparation of sandwiches, hot pureed soups, juliennes, sauces and gravy. The recipe consists of the following components:

oyster mushrooms – 1 kg;
refined oil – 100 ml;
tomato paste – 3 tbsp. l.;
ground red pepper – 0.5 tsp;
ground paprika – 1 tsp;
coriander – 0.5 tsp;
table vinegar – 1 tsp.

Cooking process:

Boil the mushrooms, drain in a colander, let cool and drain. Grind in a meat grinder or blender, fry until tender.
Add tomato paste, spices, vinegar.
Pack hot and screw.

Recipe for caviar with lemon

Another popular variation of mushroom caviar is with the addition of lemon.

We will need:

1 kilogram of fresh oyster mushrooms;
2-3 onions;
A bunch of parsley;
1 lemon (you need juice from it);
Sunflower oil – 7 tablespoons;
Salt, pepper, collection of dry herbs.

This cooking method differs from the previous ones in that it is recommended to pre-boil the mushrooms (15-20 minutes) in lightly salted water. We remind you that before any heat treatment, forest products must be sorted and washed.

While the pan with oyster mushrooms is simmering over low heat, let's begin the process, starting with processing the vegetables:

Peel the onion, chop, fry in a frying pan until golden brown.
Squeeze the juice from the lemon into a separate glass, being careful not to get any citrus seeds into the liquid.
Wash the greens and chop finely.
Remove the cooked mushrooms from the water, cool them, and then put them through a meat grinder.
Add the resulting mushroom mass to the onions in the frying pan, pour in lemon juice, and season with pepper and salt. Simmer for 10-15 minutes.

The treat is ready. All that remains is to distribute it into pre-prepared jars, sterilize and close the lids. After complete cooling, the snack can be eaten.

How to cook oyster mushroom caviar in a slow cooker

Modern household appliances will help speed up and facilitate the process of preparing oyster mushroom caviar. The multicooker allows you to spend less time and effort, thanks to the presence of a variety of automatic functions. Recipe Ingredients:

oyster mushrooms – 1 kg;
carrots, onions – 2 pcs.;
salad pepper – 1 pc.;
vegetable oil – 100 ml;
9% vinegar - 2 tbsp. l.;
garlic – 5 cloves;
pepper, salt - to taste;

Cooking process:

Pour half a portion of oil into the multicooker bowl, add chopped onions, bell peppers, carrots, and set the “Baking” mode for half an hour.
Grind the pre-boiled oyster mushrooms, fried vegetables and garlic in a meat grinder, add salt and pepper, and mix.
Pour the remaining oil into the slow cooker, add mushrooms and vegetables, cook in the “Stew” mode for 30 minutes. At the end of the process, add vinegar.
Place the finished caviar in dry, clean jars, sterilize for 30 minutes, and close.

Important! You can also sterilize products in a slow cooker by installing a special grill on the bottom and pouring water up to the hangers of the jar.

Mushroom caviar with carrots and onions for food

Due to the addition of carrots and onions, caviar according to this recipe is suitable not only as a spread on sandwiches, but also as a separate, satisfying and completely independent dish.

You will need the following ingredients:

boiled oyster mushrooms – 1 kg;
bulbs – 2–3 pcs.;
carrots – 3–5 pcs.;
salt, pepper, sugar - to taste.

Let's start cooking:

Peel, wash and chop the vegetables. Fry in sunflower oil until cooked.
Pass the mushrooms through a meat grinder once or twice, depending on the size of the mesh.
Add chopped mushrooms to vegetables, add salt and pepper to taste.
Simmer everything together for 20–30 minutes.
Place hot caviar tightly into sterile jars, roll up and let cool in a warm place.

Instead of oyster mushrooms in this recipe, you can use any other mushrooms you have on hand.

Spicy caviar from salted oyster mushrooms

If you haven’t been able to preserve mushroom caviar for the winter, but still want to eat it, there is a way out - a short-term recipe for using salted oyster mushrooms. They are sold everywhere, so if mushroom preparations are very tight on the farm, then purchasing a jar of pickles will not be a hassle. For the recipe you will need:

250 g of salted mushrooms;
3 tbsp. l. vegetable oil;
green onions - 2-3 sprouts;
salt, hot pepper to taste;
1 tbsp. l. lemon juice.

Recipe preparation process:

Soak the salted mushrooms in cold water for 2 hours, drain the water.
Cut into pieces as desired, fry, pepper, add salt if necessary, cool.
Add chopped onion and season with lemon juice.

Mushroom caviar from oyster mushrooms with fresh tomatoes

Tomatoes always improve the flavor of any hot or cold dish. Their presence is harmonious in mushroom caviar - they give off a pleasant, unobtrusive sourness and a beautiful, appetizing color. The recipe will appeal to everyone who has a negative attitude towards vinegar. The components are:

oyster mushrooms – 500 g;
tomatoes – 2 pcs.;
carrots, onions, bell peppers - 1 pc.;
vegetable oil – 3 tbsp. l.;
salt, hot red and black pepper, paprika.

Cooking process:

Chop the boiled mushrooms.
Peel and chop the vegetables.
Pre-blanch the tomatoes and remove the skin.
Fry in heated oil, gradually adding and mixing the ingredients, oyster mushrooms, onions, carrots, lettuce peppers, tomatoes.
Add salt, add spices, and place in glass containers.
Sterilize for 45 minutes, seal.

Fragrant oyster mushroom caviar in the oven

The recipe for oyster mushroom caviar in the oven requires a long cooking time - at least 3 hours, only in this case it will turn out fragrant and tender. But it can be closed without sterilization. List of ingredients for the recipe:

2.5 kg boiled oyster mushrooms;
carrots – 1 kg;
tomatoes – 1 kg;
onions – 0.5 kg;
vegetable oil – 200 ml;
ground red pepper – 0.5 tsp;
salt - to taste.

Cooking process:

Finely chop the onion, grate the tomatoes and carrots. Fry, placing one at a time in hot oil.
Chop the mushrooms, add to the vegetable mixture, simmer for several minutes. Add some salt and pepper.
Place the products in a baking container, place in the oven, and bake at 120 °C for 2.5 hours.
The mass must be stirred from time to time.
Pack the finished caviar hot and roll it up.

Cooking tricks and useful tips

Cooking begins with selecting ingredients. Oyster mushrooms must be fresh, collected within 24 hours. Stale mushrooms have an unattractive appearance - they become watery, wrinkled, slippery, lose their elasticity, and have superficial damage. Cooking and eating them is unacceptable. The fresh product has a uniform color without yellowish spots, a dense structure and a light bluish coating on the caps.

You also need to consider:

The oyster mushrooms must first be washed, the groups divided into individual elements, and the hard base removed.
To cook oyster mushrooms, you need to pour enough water into the pan so that it covers them completely.
The process ends when the mushrooms sink to the bottom - this determines their readiness.
For frying, to avoid burning, you must use dishes with a thick bottom or non-stick coating.

Cooking features

Oyster mushrooms collected in the forest or grown under artificial conditions are equally suitable for preparing mushroom caviar. The technology for preparing snacks from mushrooms grown naturally or on special farms is no different.
Even edible mushrooms can be poisoned. This is due to the ability of fruiting bodies to accumulate toxins that cannot be completely removed even by prolonged soaking and boiling. Therefore, it is impossible to collect oyster mushrooms in environmentally unfavorable areas, near industrial enterprises and along highways. Buying mushrooms by hand is also risky, since it is not known where exactly the seller found them.
Oyster mushrooms are often collected and sold together with their mycelium. Before cooking, they must be cut off from a solid base, leaving only a small part of the legs near the caps. Then the oyster mushrooms need to be washed. This should be done carefully, immersing the mushrooms in a colander in a container of clean water. After washing, the mushrooms are allowed to dry. They will dry faster if they are laid out on a towel, as the material will absorb excess liquid. Next, the mushrooms are prepared in accordance with the selected recipe. There is no need to remove the film from their caps. These mushrooms are boiled only when required by the recipe.
To give the mushroom appetizer a grainy consistency, oyster mushrooms and other products included in the dish are crushed using a blender or meat grinder. This is usually done after the components have been heat treated, but there may be exceptions.
After chopping the mushrooms and mixing them with other ingredients, the appetizer must be sterilized in jars or stewed separately and only then placed in prepared jars. If food is sealed in jars without heat treatment after chopping, it can quickly spoil.
Jars for mushroom caviar should not only be washed well, but also sterilized. It is not advisable to skip this manipulation even if the snack is subsequently sterilized in jars. The lids also need to be sterilized. Usually they are boiled for this purpose.
Mushroom spawn should be covered with metal lids to ensure a tight seal. Plastic lids can only be used in cases where the workpieces will be kept in the cold (in the refrigerator or cellar, where the temperature does not rise above 6 degrees).