Mushroom caviar from boiled mushrooms for the winter is very appetizing and desirable on any table. It is prepared from mushrooms of one type or a mix, because each mushroom has its own taste. Making caviar spicy or tender depends on the taste of the housewife and the chosen recipe. Ready caviar is served as a separate dish, as a side dish for vegetables and meat dishes, or simply made into sandwiches.
Mushroom caviar from boiled mushrooms with garlic
Every housewife should have a few jars of mushroom caviar in stock, which will be both an appetizer and a filling for any homemade baked goods. Any wild mushrooms are suitable for it, even mixed ones. You are offered a version of this preparation with garlic, which will give it a special taste and aroma. We prepare caviar with sterilization.
- Mushrooms 2 (kilograms)
- Garlic 5 (parts)
- Bulb onions taste
- Salt taste
- Bay leaf 2 (things)
- Vinegar essence ⅓ (teaspoons)
- Vegetable oil for frying
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How to prepare mushroom caviar from boiled mushrooms for the winter? Sort out the fresh mushrooms, clean them from forest debris and rinse well under running water. It is better to soak heavily contaminated mushrooms in cold water for a couple of hours in advance. -
Then boil the prepared mushrooms for 30 minutes in water with a little salt, remembering to remove the foam from the surface. -
Rinse the boiled mushrooms in a colander and then grind in a meat grinder with a medium grid. -
Peel the onion and garlic cloves, cut into pieces and also grind in a meat grinder. -
Transfer this paste to the mushroom caviar and stir. -
Heat the vegetable oil well in a deep frying pan and transfer the caviar into it. Salt it to your taste, add laurel and simmer over low heat until the liquid has completely evaporated. When stewing, stir the caviar periodically with a spatula to prevent it from burning. Towards the end of the stew, pour vinegar essence into the frying pan, mix well and take a sample. -
Place hot mushroom caviar with garlic into clean jars and sterilize according to general rules for 30 minutes. Then seal the jars tightly and cool under a warm blanket. Store mushroom caviar only in a cool place.
Good luck and delicious preparations!
Mushroom caviar from boiled mushrooms with tomatoes and garlic
Often, mushroom caviar is prepared with the addition of vegetables, which give the appetizer a special taste and beautiful appearance, and tomatoes (their acid) act as a preservative. You will get a universal preparation for soup, and for vegetable dishes, and for sauce, and just for a sandwich. We cook without sterilization.
Cooking time: 1 hour 50 minutes.
Cooking time: 30 minutes.
Portions: 1.5 l.
Ingredients:
- Fresh forest mushrooms – 2 kg.
- Tomatoes – 4 pcs.
- Carrots – 3 pcs.
- Garlic – 1 head.
- Onions – 4 pcs.
- Salt – 2 tbsp. l.
- Ground black pepper – ½ tbsp. l.
- Vegetable oil – 250 ml.
Cooking process:
1. The most important thing in this process is the careful preparation of fresh mushrooms.Soak contaminated mushrooms in cold water for several hours. Then wash the mushrooms, cut into pieces and boil for 10 minutes in clean water with added salt.
2. Rinse the boiled mushrooms in a colander again with cold water. To grind mushrooms for caviar, prepare a meat grinder with a medium grid. Peel, wash and cut vegetables (tomatoes, onions, carrots and garlic). If desired, you can peel the tomatoes by scalding them with boiling water.
3. Then mix the boiled mushrooms and vegetables in a meat grinder.
4. Transfer the resulting mushroom mass into a thick-bottomed bowl (saucepan, cauldron or stewpan). Then pour 1 cup of vegetable oil into the caviar, add salt and black pepper, mix well and bring this mixture to a boil over high heat. After the boil begins, reduce the heat to minimum and simmer the caviar for 50 minutes, stirring regularly. Do not cover the dish with a lid.
5. Sterilize clean jars for preparation in a way convenient for you. Boil the seaming lids. Be sure to try the prepared caviar and adjust the taste. Then package it in sterile jars. To prevent caviar from becoming moldy during storage, pour a tablespoon of well-heated oil on top of each jar. Then roll up the jars, cool at home temperature and store in the refrigerator or cold basement.
Good luck and delicious preparations!
Boiled mushroom caviar with carrots and onions
This mushroom preparation is budget-friendly, effective and easy, because mushrooms are great friends with vegetables. The dish is also indispensable for the Lenten table. Any mushrooms are suitable for such caviar, but it is most delicious to prepare caviar from different mushrooms. It can be prepared in jars or simply frozen in bags.In this recipe we cook without sterilization and with preliminary boiling of the mushrooms. The recipe ingredients are designed for 2 kg of fresh mushrooms or 1 kg of boiled mushrooms, because their weight is halved when cooked.
Cooking time: 1 hour 50 minutes.
Cooking time: 30 minutes.
Portions: 1.5 l.
Ingredients:
- Fresh forest mushrooms – 2 kg.
- Onion – 2 pcs.
- Carrots – 2 pcs.
- Tomatoes – 2 pcs.
- Onion – 2 pcs.
- Salt - to taste.
- Ground black pepper - to taste.
- Vegetable oil – ½ tbsp.
Cooking process:
1. Boil peeled and thoroughly washed mushrooms for 20 minutes in water with a little salt. Then drain them in a colander, rinse with cold water and leave for a few minutes to drain excess liquid. Grind the boiled mushrooms in a meat grinder with a medium grid.
2. Chop the peeled onions into small cubes.
3. Grind the carrots on a coarse grater.
4. Heat a couple of tablespoons of vegetable oil in a deep frying pan and fry the chopped carrots and onions until soft.
5. Then, in the same meat grinder, grind the prepared roast and peeled fresh tomatoes. Sprinkle all the chopped products with salt and black pepper to your taste, pour the remaining oil into them and mix.
6. Transfer this mushroom mass to the same frying pan and simmer it over low heat for 50 minutes. Do not cover the pan with a lid and stir the caviar periodically with a spatula so that it does not burn.
7. Place the hot caviar into pre-sterilized jars and seal hermetically with boiled lids. After cooling completely, store the caviar in a cool place.
Good luck and delicious preparations!
Delicious mushroom caviar in jars of boiled honey mushrooms
Honey mushrooms are most often pickled, but they also make excellent caviar with a distinct mushroom flavor. These mushrooms are easy to process, and for caviar you can use large caps and stems, which are usually removed during pickling. This recipe asks you to add a large amount of fried onion and a little garlic to the caviar. We cook without sterilization, but for long-term storage of caviar in jars you need to sprinkle a little citric acid.
Cooking time: 1 hour 50 minutes.
Cooking time: 30 minutes.
Portions: 1.5 l.
Ingredients:
- Fresh honey mushrooms – 2 kg.
- Onion – 600 gr.
- Garlic – 1 head.
- Salt - to taste.
- Vegetable oil – 6 tbsp. l.
- Citric acid – 2 pinches.
Cooking process:
1. We clean fresh honey mushrooms from forest debris and rinse thoroughly under running water. We do not remove the legs. Then boil clean honey mushrooms for 30 minutes in slightly salted water and remove all the foam from the surface of the broth.
2. Place the boiled honey mushrooms in a colander and rinse again with cold water.
3. Then grind the mushrooms in a meat grinder with a medium wire rack.
4. Peel and wash the onions and garlic. Chop the onion into small cubes and fry in a deep frying pan until golden brown. Then add the chopped honey mushrooms to the onion, add salt to your taste, mix and fry the caviar over low heat for 50 minutes until the liquid has evaporated to the maximum. 5-7 minutes before the end of frying, add minced garlic to the caviar. We taste the caviar and adjust the taste.
5. We sterilize the jars for the preparation using a hot dry method. Place the hot caviar into prepared jars, without filling them to the very top. The jars can be closed with plastic lids and stored in the refrigerator.For longer storage of caviar, sprinkle citric acid on top to prevent the caviar from becoming moldy, and seal tightly with boiled lids. It is also advisable to store such jars of caviar in the cold.
Good luck and delicious preparations!
How to prepare caviar from boiled saffron milk caps for the winter?
Ryzhiki differ from other mushrooms in their special aroma, taste and dense texture, and they make wonderful caviar. This dish will be an unusual and rare appetizer for any table, and a filling for potatoes and pancakes, especially on fasting days. In this recipe, you are invited to complement the caviar from saffron milk caps with vegetables and tomatoes.
Cooking time: 1 hour 50 minutes.
Cooking time: 30 minutes.
Portions: 1.5 l.
Ingredients:
- Saffron milk caps – 2 kg.
- Carrots – 700 gr.
- Onion – 500 gr.
- Tomato paste – 200 gr.
- Garlic – 5 cloves.
- Salt - to taste.
- Vegetable oil – 6 tbsp. l.
Cooking process:
1. First sort out the fresh saffron milk caps, and then rinse them thoroughly, even soak them in cold water, because the mushroom is lamellar and may contain sand. Cut the washed saffron milk caps into halves.
2. Boil the saffron milk caps for 10 minutes in clean water.
3. Then drain the mushrooms in a colander, rinse with cold water and leave for a couple of minutes to drain all the liquid.
4. Peel and wash the onions and carrots. Then chop them in any way and fry in a separate frying pan until lightly browned.
5. In another frying pan, fry the boiled saffron milk caps for 15–20 minutes.
6. Then grind the fried vegetables and saffron milk caps in a meat grinder with a medium rack.
7. Transfer this mass to a frying pan, pour tomato paste into it and simmer with constant stirring for 30 minutes over low heat. If the caviar turns out thick, add a little hot water to it.
8.Towards the end of stewing, salt the caviar to your taste and add chopped garlic.
9. Sterilize clean jars in advance and boil the lids. Place hot caviar from saffron milk caps into jars and cover with lids.
10. Then sterilize the caviar by placing the jars in a pan of hot water for 30 minutes from the start of boiling water in the pan.
11. Then seal them tightly, place them on the lids and cover with a warm blanket until they cool completely.
12. Mushroom caviar from saffron milk caps can be stored in a cool place for 10 months.
Good luck and delicious preparations!
