Mushroom caviar from saffron milk caps for the winter

Mushroom caviar from saffron milk caps for the winter is an original treat for your home or holiday table. This product will delight you with its rich taste and appetizing appearance. It can be used in making snacks or simply eaten with bread. To prepare for long-term storage, take note of the culinary selection of four recipes with step-by-step photographs.

Mushroom caviar from saffron milk caps for the winter in jars

Mushroom caviar from saffron milk caps for the winter in jars is an original treat that will add variety to your home table. The product can be served as a sauce or used in preparing snacks. To prepare for long-term storage, take note of our proven step-by-step recipe.

1. 
   Let's prepare mushroom caviar from saffron milk caps for the winter in jars. Let's measure out the required number of mushrooms.
2. 
   Peel and rinse the mushrooms in cold running water. Dip the prepared saffron milk caps into salted boiling water, reduce the heat and cook for 30 minutes until fully cooked.
3. 
   In a preheated frying pan, fry the chopped onions for about 2-3 minutes.
4. 
   Add boiled mushrooms to the onions. Mix the mixture and fry for about 25 minutes.
5. 
   After this, scroll through a meat grinder and add vinegar.
6. 
   Place horseradish leaves and garlic on the bottom of a sterilized jar, fill the container with the mushroom preparation and pour in the remaining vegetable oil in the pan. Roll up and let cool completely.
7. 
   Mushroom caviar from saffron milk caps is ready for the winter in jars. Store in a cool place.

Mushroom caviar from saffron milk caps with carrots and onions

Mushroom caviar from saffron milk caps with carrots and onions will delight you with its bright taste and appetizing appearance. Spread the mushroom product on bread or serve with hot dishes. The treat goes well with vegetable side dishes. Be sure to try our recipe.

Cooking time – 1 hour 10 minutes

Cooking time – 30 minutes

Portions – 0.5 l.

Ingredients:

• Camelina mushrooms – 0.5 kg.
• Water – 2 l.
• Onions – 100 gr.
• Carrots – 120 gr.
• Vegetable oil – 1 tbsp.
• Ground black pepper – 5 gr.
• Salt – 15 gr.
• Vinegar 9% – 20 ml.
• Dill – 20 gr.

Cooking process:

Step 1. We talk about preparing mushroom caviar from saffron milk caps with carrots and onions. We sort the mushrooms, wash them and boil them in boiling water for about 30 minutes.

Step 2. Place the saffron milk caps in a colander and let the water drain completely.

Step 3. Cut the mushrooms into pieces and fry in a frying pan with vegetable oil. We supplement the product with chopped onions and grated carrots.

Step 4. Salt and pepper the treat, mix and simmer until all ingredients are ready.

Step 5. Grind the contents with a blender, add dill and vinegar. Mix well.

Step 6. Place the treats in the prepared jars. Place them in a pan with water and a towel on the bottom. Bring to a boil over low heat.Immediately after boiling, take out the pieces, close them with lids, turn them upside down, wrap them up and let them cool completely.

Step 7. Mushroom caviar from saffron milk caps with carrots and onions is ready. Take the workpieces for storage in a cool place.

Caviar from saffron milk caps through a meat grinder for the winter

Caviar from saffron milk caps through a meat grinder for the winter will delight you with its delicate texture and interesting taste. It's easy to prepare a delicious treat at home. To do this, use a proven culinary idea. Serve the finished caviar along with hot dishes or simply spread on bread.

Cooking time – 1 hour 10 minutes

Cooking time – 30 minutes

Portions – 1.5 l.

Ingredients:

• Boiled saffron mushrooms – 2 kg.
• Garlic – 50 gr.
• Onions – 300 gr.
• Vegetable oil – 50 ml.
• Vinegar 9% – 80 ml.
• Salt – 1.5 tbsp.
• Ground black pepper – 1 tsp.

Cooking process:

Step 1. We measure out the required amount of mushrooms for preparing caviar from saffron milk caps through a meat grinder for the winter.

Step 2. We sort, wash and boil the saffron milk caps.

Step 3. Peel the onion and cut it into small pieces.

Step 4. Scroll the boiled mushrooms through a meat grinder.

Step 5. Simmer the onion until transparent in a frying pan with vegetable oil. Add the mushroom mixture here, mix and simmer for another 10 minutes. We complement the treat with chopped garlic, salt and pepper.

Step 6. Mix the mixture, simmer for 10 minutes and add vinegar. Pour the treat into sterilized jars, close them, turn them upside down and wrap them in a blanket.

Step 7. Caviar from saffron milk caps through a meat grinder is ready for the winter. Put it away for storage.

Mushroom caviar from saffron milk caps with garlic

Mushroom caviar from saffron milk caps with garlic will delight you with an interesting taste and appetizing aroma.This treat can be eaten with bread or served with a hot dish. It is not difficult to prepare original mushroom caviar. To do this, take note of the proven step-by-step recipe.

Cooking time – 1 hour 10 minutes

Cooking time – 30 minutes

Portions – 0.7 l.

Ingredients:

• Camelina mushrooms – 1 kg.
• Garlic – 5 cloves.
• Onions – 300 gr.
• Parsley – 3 branches.
• Vegetable oil – 50 ml.
• Vinegar 6% – 20 ml.
• Salt - to taste.
• Mixture of peppers - to taste.

Cooking process:

Step 1. Prepare the ingredients for making mushroom caviar from saffron milk caps and garlic. Measure out the required amount of mushrooms.

Step 2. We sort through and wash the saffron milk caps well.

Step 3. Fill them with water, salt and cook until the mushrooms settle. During the cooking process, be sure to remove the foam.

Step 4. Place the product in a colander and grind through a meat grinder.

Step 5. Finely chop the onion and fry it in vegetable oil until tender. Then grind with a blender.

Step 6. Combine mushrooms with onions, simmer for 20 minutes. We complement the treat with chopped parsley, garlic, and a mixture of peppers. Stir, simmer for 10 minutes and add vinegar. Pour the treat into sterilized jars, close, turn upside down, wrap in a blanket and let cool completely.

Step 7. Mushroom caviar from saffron milk caps with garlic is ready. Store in a cool place!