Mushroom caviar through a meat grinder for the winter

Mushroom caviar through a meat grinder for the winter is an inexpensive, but very tasty preparation. You can make caviar from any mushroom. Each option will be special in its own way. The mushroom appetizer goes perfectly with toasted bread; caviar is also used to stuff homemade pastries or prepare salads. I assure you, you should take advantage of today’s selection and replenish your stocks with a chic delicacy.

Mushroom caviar for the winter through a meat grinder with carrots and onions

Mushroom caviar for the winter through a meat grinder with carrots and onions is an ideal option for a snack. Nourishing and tasty. The appetizer looks as appetizing as possible and is suitable not only for your everyday diet, but also for a holiday treat. The smell alone will make you speechless.

1. 
   To prepare mushroom caviar through a meat grinder for the winter, prepare the necessary ingredients.
2. 
   We carefully review the mushrooms and get rid of spoiled specimens, as well as forest debris.Wash the mushrooms thoroughly by placing them in a colander. We wait for the excess water to drain, and then transfer it to a thick-walled pan and fill it with water so that it covers the mushrooms.
3. 
   After the mushrooms boil, reduce the heat to below medium and cook for half an hour, stirring from time to time. Strain the cooked mushrooms through a colander or sieve. We are waiting for the water to drain.
4. 
   Remove the skin from the carrots, rinse and chop on a grater with large holes. Place in a heated frying pan and pour in some vegetable oil. Sauté until soft.
5. 
   Remove the skins from the onion, wash and cut into cubes, and transfer the slices to the stewed carrots.
6. 
   Fry the vegetables for 5-7 minutes, remembering to stir.
7. 
   We install a grid with small cells on the meat grinder and twist the frying.
8. 
   Next we pass the mushrooms through a meat grinder.
9. 
   Add salt.
10. 
    Season with ground pepper.
11. 
    After stirring the mass, set it on fire and simmer for 40 minutes, do not forget to stir so that the caviar does not burn.
12. 
    10 minutes before cooking, thoroughly rinse the jars and lids. We place the jars in the microwave, pouring a little water. Place the containers in the microwave and sterilize at maximum power for no more than 5 minutes. Wash the lids and boil.
13. 
    At the end of cooking, add vinegar to the caviar, stir and turn off the heat. Fill sterilized jars with hot caviar. And heat the remaining oil and pour it into jars.
14. 
    Screw the boiled lids on tightly. Cool under a blanket in an inverted position.
15. 
    We put the cooled mushroom caviar into the pantry. When you want something tasty, we take out a jar and taste it. Bon appetit!

Mushroom caviar from honey mushrooms through a meat grinder for the winter

Mushroom caviar from honey mushrooms through a meat grinder for the winter will not cause much trouble. You'll have to work hard, but what else can you do? Following the instructions, anyone can prepare a snack. There are no secrets here. Everything is simple, but you need to be patient, and then everything will be at the highest level!

Cooking time – 1 hour 40 minutes

Cooking time - 20 minutes.

Portions – 1.5 l.

Ingredients:

• Mushrooms – 1 kg.
• Onions – 2 pcs.
• Carrots – 1 pc.
• Vegetable oil – 50 gr.
• Ground black pepper - to taste.
• Salt - to taste.
• Bay leaf - to taste.

Cooking process:

Step 1. Having cleaned and sorted the honey mushrooms from debris, we rinse them in running water. For caviar, large, unpresentable specimens are usually used.

Step 2. Place the prepared honey mushrooms into a saucepan and fill with water. Add salt and bay leaf, cook for 40 minutes over low heat, periodically removing the resulting foam. Strain the cooked mushrooms through a sieve and rinse under water. Let the excess liquid drain.

Step 3. Peel the carrots and onions and chop them as desired. Simmer until soft in heated, odorless vegetable oil.

Step 4. Grind the roast using a meat grinder.

Step 5. Repeat the procedure with boiled mushrooms.

Step 6. Having mixed the ingredients and seasoned, simmer in a cauldron for 40 minutes, stirring occasionally so that the mass does not burn.

Step 7. Having washed and sterilized the containers, fill them with hot caviar.

Step 8. Add vegetable oil to increase shelf life.

Step 9. Roll up with clean lids and leave at room temperature until cool. After cooling, put it in the refrigerator. Bon appetit!

Mushroom caviar through a meat grinder with tomato paste for the winter

Mushroom caviar through a meat grinder with tomato paste for the winter has a bright, rich taste.A fragrant spread on bread will become your favorite option for a tasty and satisfying breakfast. Cooking caviar is not complicated, but it has some nuances. Once you prepare the snack, you will replenish your stock every year.

Cooking time – 2 hours 00 minutes

Cooking time - 15 minutes.

Portions – 3.5 l.

Ingredients:

• Boiled wild mushrooms – 3 kg.
• Peeled onions – 800 gr.
• Peeled bell pepper – 400 gr.
• Peeled zucchini – 400 gr.
• Peeled carrots – 800 gr.
• Tomato paste – 150 gr.
• Garlic – 1 head.
• Peeled root celery – 500 gr.
• Vegetable oil – 450 ml.
• Ground black pepper – 1 tsp.
• Salt – 2.5 tbsp.
• Ground chili pepper – 0.5 tsp.
• Ground allspice – 1 tsp.

Cooking process:

Step 1. Carefully sort and wash the mushrooms. Boil in salted water for at least half an hour, skimming off the foam formed during cooking. Strain the mushrooms and place them in a hot frying pan with sunflower oil.

Step 2. Peel and cut the onion into half rings, remove the washed bell pepper from the insides and cut into strips. Peel the celery root and carrots and grate them on a grater with large holes. Peel the garlic.

Step 3. Fry the vegetables separately. First, fry the onion until transparent.

Step 4. Remove the onion and add the carrots. Sauté until soft.

Step 5. Add celery root and bell pepper. When the vegetables are almost ready, season with chopped garlic.

Step 6. Grind the mushrooms and roast using a meat grinder. Wash the zucchini, remove the skin and seeds, and grate the pulp on a fine-hole grater. Add to the twisted mass. Season with tomato paste and spices. After stirring, transfer to a cauldron and simmer in the oven for 1 hour at 180 degrees.

Step 7While the caviar is ready, wash and heat the jars and lids. Distribute hot caviar into sterilized containers and screw on dry lids. Cool under the blanket.

Step 8. Remove the cooled caviar for storage. Enjoying a mushroom delicacy. Bon appetit!

Mushroom caviar from saffron milk caps for the winter through a meat grinder

Mushroom caviar from saffron milk caps for the winter through a meat grinder has an amazing aroma. The preparation is in great demand, so I recommend preparing it in large quantities. Caviar is a universal treat for any occasion. Guests are always delighted and ask for more.

Cooking time – 1 hour 20 minutes

Cooking time - 20 minutes.

Portions – 1 l.

Ingredients:

• Fresh saffron milk caps – 1 kg.
• Onions – 300 gr.
• Bay leaf – 1 pc.
• Garlic – 3-5 cloves.
• Parsley – 10 gr.
• Vegetable oil – 100 ml.
• Ground black pepper - to taste.
• Salt – 2 tsp.
• Apple vinegar 6% – 20 ml.

Cooking process:

Step 1. Prepare the ingredients for this amazing delicacy.

Step 2. We inspect the saffron milk caps for flaws, clearing them of forest debris and damaged specimens.

Step 3. Wash the mushrooms, divide them into parts and place them in a thick-walled pan. Pour water, add salt and bay leaves. After it boils, reduce the flame and simmer for half an hour.

Step 4. Strain the cooked product.

Step 5. After removing the colored layer from the onion and washing the onions, chop and simmer in heated vegetable oil.

Step 6. Mix the prepared ingredients and grind through a meat grinder.

Step 7. Place the twisted ingredients in a hot frying pan with vegetable oil and fry for 20 minutes with constant stirring.

Step 8. Peel the garlic and chop it. Wash the parsley and finely chop it.Transfer to the fried ingredients. Warm up for another 10 minutes. Turn off the stove, add apple cider vinegar and stir.

Step 9. We wash the containers and sterilize them using steam or another method.

Step 10. Fill hot jars with hot caviar and screw on clean lids. Wrap in a blanket and leave until completely cool. We store it in the cellar.

Step 11. Supplement the caviar with dried bread or eat it with potato dishes. Bon appetit!

Mushroom caviar for the winter through a meat grinder with tomatoes

Mushroom caviar for the winter is prepared simply through a meat grinder with tomatoes. Even an amateur can master the simple process. You can prepare an appetizer from any mushrooms. This indulgent treat is perfect for holiday sandwiches. Cook with pleasure and treat your family and friends!

Cooking time – 50 min.

Cooking time – 25 min.

Portions – 700-800 ml.

Ingredients:

• Mushrooms – 500 gr.
• Onions – 2 pcs.
• Tomatoes/tomato paste – 1 pc./1-2 tbsp.
• Garlic – 1 clove.
• Granulated sugar - to taste.
• Vegetable oil - for frying.
• Ground black pepper - to taste.
• Salt - to taste.
• Vinegar – 1 tsp. for a half-liter jar.

Cooking process:

Step 1. First sort and wash the mushrooms, boil them in salted water. Drain through a sieve. Wash the tomatoes and peel the onions.

Step 2. Cut the peeled onion into cubes. Peel the garlic and chop finely.

Step 3. Divide the washed tomato in half, remove the seeds, and chop the pulp as desired. If desired, remove the skin.

Step 4. Fry the garlic in an oiled frying pan for literally half a minute. Add the onion and cook until transparent.

Step 5. Next, lay out the tomatoes and simmer for a couple of minutes.

Step 6. Add boiled mushrooms to the stewed vegetables.

Step 7. Fry over medium heat for no more than 10 minutes.

Step 8We twist the frying using a meat grinder, placing a frying pan under the bottom.

Step 9. Cook the twisted mass for half an hour, remembering to stir.

Step 10. Season with salt, sugar and pepper and pour in vinegar. Simmer for another 5 minutes.

Step 11. Cool the caviar and eat it immediately or place it in sterile containers, cover with clean lids, and sterilize for half an hour. Cork and cool under a blanket, store in the cellar until winter.

Step 12. Serve the finished caviar as an appetizer with bread. Bon appetit!