Mushroom caviar for the winter

Mushroom caviar is a very common homemade preparation and a universal dish. It can be served as a snack, used as a filling in homemade baked goods, or made into toast and sandwiches. The article contains 10 excellent recipes for mushroom caviar.

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

Almost all types of mushrooms are suitable for preparing mushroom caviar. It is especially aromatic from wild mushrooms. Therefore, you can safely collect all edible species in the forest.

1. 
   How to prepare delicious mushroom caviar for the winter? Peel the mushrooms, wash well and boil in salted water, constantly skim the foam from the surface of the water. Then use a slotted spoon to remove the mushrooms from the pan and let them cool.
2. 
   Peel the onion and finely chop.
3. 
   Peel the carrots, wash them and grind them through a meat grinder.Also mince the mushrooms.
4. 
   Fry onions in vegetable oil until soft.
5. 
   Then add the carrots to the pan and continue frying for 5-10 minutes.
6. 
   After this, add the chopped mushrooms, reduce the heat to low and simmer the caviar for 30-40 minutes, stirring occasionally. After 20 minutes from adding the mushrooms, add salt and spices, stir and simmer. 3 minutes before readiness, add vinegar.
7. 
   Place the finished mushroom caviar in sterilized jars, roll them up with sterilized lids, wrap them in a blanket and let them cool completely. Store caviar in a cool place.

Bon appetit!

Mushroom caviar for the winter with garlic

In very fruitful years for mushrooms, you can roll up not only the most popular marinated mushrooms in oil, but also make more interesting rolls. For example, mushroom caviar. This is a versatile appetizer that goes well with a variety of meat and potato dishes.

Cooking time: 90 min.

Cooking time: 30 min.

Servings: 5.

Ingredients:

• Mushrooms – 1.2 kg.
• Carrots – 300 gr.
• Vinegar 9% – 2 tbsp.
• Onion – 0.5 kg.
• Garlic – 3-4 teeth.
• Salt – 1 tbsp.
• Black pepper – 0.5 tsp.
• Vegetable oil – 100-200 ml.

Cooking process:

Step 1. Wash the mushrooms, remove debris and boil in salted water.

Step 2. Grind the carrots through a meat grinder or grate them on a fine grater. Finely chop the onion and fry it until transparent in vegetable oil. Then add the carrots to the pan and continue frying for a couple more minutes.

Step 3. Scroll the boiled mushrooms through a meat grinder.

Step 4. Add mushroom mixture, salt and black pepper to the onions and carrots, stir and simmer over low heat for about an hour.

Step 5. 15 minutes before readiness, add chopped garlic and stir.One minute before the end of stewing, add vinegar, boil and remove the container from the heat. Place the caviar in sterilized jars, roll up with sterilized lids and store in the cellar.

Bon appetit!

Mushroom caviar with tomato paste for the winter

Mushroom rolls are present in any cellar, be it whole pickled mushrooms, or boletus legs in oil, solyanka or mushroom caviar. In this recipe we want to focus on the features of preparing mushroom caviar.

Cooking time: 120 min.

Cooking time: 30 min.

Servings: 16.

Ingredients:

• Mushrooms – 2 kg.
• Onions – 800 gr.
• Vegetable oil - for frying.
• Tomato paste – 250 ml.
• Salt – 1 tbsp.
• Ground black pepper - to taste.

Cooking process:

Step 1. Wash the mushrooms well and cook for 20-25 minutes in salted water.

Step 2. Peel the onion and chop finely.

Step 3. Fry the onion in vegetable oil until golden brown.

Step 4. Scroll the boiled mushrooms through a meat grinder or chop in a blender.

Step 5. Place chopped mushrooms and fried onions in a thick-bottomed pan. Also add tomato paste, salt and ground pepper. Place the pan on low heat and cook the caviar for 1.5 hours, stirring occasionally so that it does not burn.

Step 6. Place the finished mushroom caviar into sterilized jars and seal them with sterilized lids. Wrap the hot jars in a warm blanket until they cool completely. Store caviar in a cool place.

Bon appetit!

Mushroom caviar from champignons without sterilization

It's always nice to open a jar of mushroom caviar in winter. It doesn’t matter if you couldn’t roll it up for the winter. Mushroom caviar can be cooked at any time of the year from fresh champignons.

Cooking time: 60 min.

Cooking time: 20 minutes.

Servings: 1.

Ingredients:

• Champignons – 200 gr.
• Onion – 1 pc.
• Vegetable oil – 2 tbsp.
• Carrots – 0.5 pcs.
• Garlic – 1 tooth.
• Vinegar 9% – 1 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Peel the champignons, wash and pat dry with paper towels.

Step 2. Peel the onion, finely chop and fry until golden brown in vegetable oil.

Step 3. Add chopped champignons and grated carrots to the fried onions. Fry everything together for 5-7 minutes, stirring occasionally.

Step 4. Next, add chopped garlic, salt and ground pepper, continue to simmer until all the moisture has evaporated.

Step 5. Then transfer the roast into a blender and grind until smooth.

Step 6. After this, transfer the caviar to a saucepan with a thick bottom, bring to a boil over low heat, add vinegar, stir. Place hot champignon caviar into sterilized jars and seal them with sterilized lids. Store caviar in a cool place.

Bon appetit!

How to prepare caviar from porcini mushrooms for the winter?

Mushroom rolls can be a great way to diversify your winter menu. Mushroom caviar is an excellent alternative to dried or pickled mushrooms. It can be served as a snack or used in making hearty sandwiches and pies. This recipe does not use vinegar.

Cooking time: 140 min.

Cooking time: 40 min.

Servings: 12.

Ingredients:

• Porcini mushrooms – 1 kg.
• Onions – 3 pcs.
• Garlic – 3 teeth.
• Vegetable oil – 100 ml.
• Pepper - to taste.
• Salt - to taste.

Cooking process:

Step 1. Wash, peel and cut the mushrooms into large cubes.

Step 2. Peel the onions and garlic. Cut the onion into half rings, garlic into small cubes.

Step 3. Place the mushrooms in a dry frying pan and simmer them covered for half an hour.

Step 4. The mushrooms should release a lot of liquid, continue cooking them with the lid open for another 50 minutes. Then add vegetable oil and simmer for another 15-20 minutes. Transfer the mushrooms to a plate.

Step 5. Grease a frying pan with vegetable oil, place onion and garlic on it, fry them for about 10 minutes until transparent, then transfer them to the mushrooms.

Step 6. Grind the fried ingredients with a blender, add salt and ground pepper to taste during the process.

Step 7. Transfer the finished caviar into sterilized jars and close them tightly with the lids. Store mushroom caviar in the refrigerator.

Bon appetit!

A simple and tasty recipe for chanterelle caviar in jars for the winter

Fragrant and bright mushroom caviar from chanterelles will add bright notes to your everyday menu. Cooking caviar is simple, but you need to follow some rules.

Cooking time: 60 min.

Cooking time: 30 min.

Servings: 10.

Ingredients:

• Chanterelles – 500 gr.
• Bay leaf – 2 pcs.
• Black peppercorns – 10 pcs.
• Allspice peas – 3 pcs.
• Salt – 1 tsp.
• Carrot – 1 pc.
• Onions – 2 pcs.
• Ground black pepper - to taste.
• Marjoram - to taste.
• Vegetable oil – 3 tbsp.
• Garlic - to taste.
• Dill - to taste.

Cooking process:

Step 1. Sort the chanterelles, clean them of debris and wash them.

Step 2. Cut large mushrooms into several parts. Place the mushrooms in a saucepan, add water and cook.

Step 3. Salt the mushrooms, add bay leaves and peppercorns, cook for no more than half an hour, periodically skim the foam from the surface of the water.

Step 4. Peel and wash the onions and carrots. Cut the onion into thin half rings, grate the carrots.

Step 5.First fry the onion in vegetable oil until transparent, then add the carrots, continue frying until the carrots are soft.

Step 6. Place the boiled chanterelles and roasted vegetables in a blender and grind the ingredients until smooth.

Step 7. Place the resulting mass in a frying pan and simmer a little, add salt and ground pepper. At the end add chopped dill.

Step 8. Place hot mushroom caviar in sterilized jars, roll them with clean lids, wrap them in a warm blanket and let cool completely. Store caviar in the refrigerator.

Bon appetit!

Fragrant mushroom caviar with tomatoes for the winter

Juicy, tasty and aromatic mushroom caviar with tomatoes will complement any side dish and transform meat dishes. Every housewife can make such a snack.

Cooking time: 80 min.

Cooking time: 30 min.

Servings: 10.

Ingredients:

• Salt - to taste.
• Ground black pepper - to taste.
• Onions – 2 pcs.
• Mushrooms – 1 kg.
• Tomatoes – 2 pcs.
• Carrot – 1 pc.
• Garlic – 4-5 teeth.

Cooking process:

Step 1. Sort the mushrooms, peel, cut and cover with water. Add a little salt and cook for 20 minutes.

Step 2. Place the boiled mushrooms in a colander to drain the liquid.

Step 3. Wash the onions, carrots and garlic, peel and finely chop.

Step 4. First, fry the onions and carrots in a frying pan until soft. Then add the tomatoes and garlic, stir and simmer for a couple of minutes. Lastly, add the mushrooms, salt and season to taste. Simmer everything together for 5 minutes.

Step 5. Next, grind the resulting mass with a blender until smooth.

Step 6. Return the caviar to the pan and simmer for a couple more minutes. Then place the mushroom caviar into sterilized jars and close the lids. Store the rolls in the refrigerator.

Bon appetit!

Step-by-step recipe for making caviar from milk mushrooms

Many people are familiar with such a delicacy as mushroom caviar. It's really very tasty. It can be prepared from various wild mushrooms. In this recipe we will use milk mushrooms.

Cooking time: 1 day.

Cooking time: 50 min.

Servings: 10.

Ingredients:

• Milk mushrooms – 1 kg.
• Onion – 1 pc.
• Tomato paste – 30-60 ml.
• Sunflower oil – 100-150 ml.
• Ground black pepper - to taste.
• Salt - to taste.
• Bay leaf – 1-2 pcs.
• Allspice peas – 3-4 pcs.

Cooking process:

Step 1. Sort the milk mushrooms, wash and cut into pieces. The milk mushrooms must first be soaked in water for a day to get rid of the bitterness.

Step 2. After this, change the water and let them cook for 20-30 minutes. At the end of cooking, add bay leaf and peppercorns.

Step 3. Peel the onion, finely chop and fry in vegetable oil until soft.

Step 4. Drain the mushrooms in a colander, remove the bay leaf and pepper. Grind the mushrooms through a meat grinder.

Step 5. Pour vegetable oil into a thick-bottomed pan, add the mushroom mixture and add tomato paste.

Step 6. Add the fried onions to the pan and place it on the stove.

Step 7. Cook the caviar, stirring constantly for 10-15 minutes. 5 minutes before the end, add ground pepper and salt.

Step 8. Place the caviar in sterilized jars and seal them. After the seamers have cooled completely, transfer them to the cellar for storage.

Bon appetit!

Mushroom caviar for the winter from boletus

Mushroom caviar can not only be served with potatoes, but also made into very tasty sandwiches or toast. Because of the wild mushrooms, the aroma of the snack is simply magical and it perfectly whets the appetite.

Cooking time: 90 min.

Cooking time: 40 min.

Servings: 8.

Ingredients:

• Vegetable oil – 150 ml.
• Garlic – 1 head.
• Ground black pepper – 1 tsp.
• Sugar – 1 tsp.
• Allspice peas – 5 pcs.
• Cloves – 2 pcs.
• Bay leaf – 1 pc.
• Onions – 800 gr.
• Salt – 1.5 tsp
• Butter – 1 kg.

Cooking process:

Step 1. Peel, wash and boil the mushrooms in salted water until tender.

Step 2. Then grind the mushrooms through a meat grinder.

Step 3. Peel the onion and grind through a meat grinder. Then place the resulting mass in a heated frying pan and fry until the liquid evaporates.

Step 4. Next, place the mushrooms in the pan and simmer for an hour.

Step 5. Add salt, pepper and sugar to the caviar, stir.

Step 6. Next, squeeze the garlic through a press directly into the pan.

Step 7. Place a little bay leaf, cloves and allspice at the bottom of the sterilized jars.

Step 8. Fill the jars with mushroom caviar and close the lids. After cooling, move the seams for storage in a cool place.

Bon appetit!

Delicious mushroom caviar from saffron milk caps for the winter

You can enjoy the excellent mushroom taste all year round if you take the trouble in the fall and prepare mushroom caviar from saffron milk caps. This is a universal appetizer that will decorate your table and diversify your menu.

Cooking time: 120 min.

Cooking time: 40 min.

Servings: 16.

Ingredients:

• Saffron milk caps – 2 kg.
• Onions – 500 gr.
• Vegetable oil - for frying.
• Tomato paste – 200 ml.
• Garlic – 5 teeth.
• Salt - to taste.

Cooking process:

Step 1. Clean and wash the mushrooms.

Step 2. Pour water over the saffron milk caps and cook for 10 minutes over medium heat.

Step 3. Drain the mushrooms in a colander and let the liquid drain.

Step 4. Peel the onion and chop finely. Then fry it in vegetable oil until cooked.

Step 5.Fry the saffron milk caps separately, then combine them with the onions and let the ingredients cool slightly.

Step 6. Scroll the fried onions and mushrooms through a meat grinder, add tomato paste.

Step 7. Simmer the resulting mass over low heat for half an hour, stirring occasionally.

Step 8. Next, salt the caviar and add chopped garlic, stir and simmer for another 20 minutes. After that hot caviar

Step 9. Then the seaming should be sterilized in boiling water for 15-20 minutes. Then you can roll up the lids. Cool the rolls by wrapping them in a blanket, then move them to a cool place for storage.

Bon appetit!