Mushroom caviar for the winter recipe with onions and carrots. Mushroom caviar with carrots and onions - the most delicious recipes for caviar from mushrooms for the winter

Fresh, dried and pickled mushrooms are known to any housewife. And what else can you cook delicious and unusual from mushrooms to please your family and surprise guests with a new recipe?

Mushroom caviar is an amazingly tasty and varied dish: you can make hot and cold sandwiches with it, you can use it as a filling for pies and pizzas, you can add it to sauces and soups to give them unique aroma... Mushroom caviar can be prepared for the winter or made for everyday use.

Ingredients

Assorted Mushroom Caviar Recipe

Wash the mushrooms, peel, boil over medium heat in salted water for 20-25 minutes. Drain, immerse in cold water and cool quickly, then dry and finely chop. Chop the onion and mix with mushrooms, salt and pepper. Place in an enamel pot and cover with a clean cloth. Put oppression on top and remove for 15 days in a dark, cold place (cellar, basement). After 15 days, the caviar is ready to eat!

Mushroom caviar with lemon recipe

Ingredients

Wash, peel and soak the milk mushrooms (value) for several days in cold salted water. Then wash and cut. Stew on small fire 1 hour. Cut the onion into half rings and sauté until golden brown. Twist the mushrooms and onions 2 times in a meat grinder. Add salt and pepper to taste, pour in lemon juice. Arrange in sterilized jars, close with nylon lids. Store in a cool, dark place, or refrigerate.

Mushroom caviar recipe with spices (preparation for the winter)

I think each of us would like to have a magical self-made tablecloth. After all, sometimes we do not have the energy and time to cook food. At such a moment, jars of snacks and preparations will always come in handy. Vegetables, fruits, berries or mushrooms - you can make a bunch of delicious and healthy dishes... Today we will talk about mushrooms, or rather about mushroom caviar.

We all know that they contain a lot of protein. Mushrooms are often called "forest meat". The only but - it is not recommended to give it to young children, it is a heavy product for digestion. Caviar from them is eaten as independent dish, spread on bread, bake pies or casseroles.

What mushrooms can be used to make mushroom caviar?

To prepare caviar, you can use porcini mushrooms, chanterelles, honey agarics, champignons or boletus mushrooms. And if you mix several types, the taste of such an appetizer turns out to be very unusual. Can be prepared with fresh, salted, dried, or frozen mushrooms.

Important - the mushroom must be edible.

There are a lot of ways to create caviar. Today I will share the most delicious ones.

Mushroom caviar from honey agarics with onions and carrots

This version of caviar turns out to be very spicy and beautiful. The dish looks bright and is suitable even for festive table... Usually cooked caviar is packed in jars and left for the winter. Or you can eat this tasty and satisfying dish right away.

You can take any mushrooms - honey mushrooms, chanterelles, porcini and other edible mushrooms.

Grocery list:

• turnip onions - 250 g,
• carrots - 250 g,
• peppercorns - 3-4 things,
• a couple of bay leaves,

The procedure for cooking caviar:

1. At the first stage, we remove dirt and debris from them. Rinse thoroughly under running water.

   

2. Into a pot with cold water we send our mushrooms. Add peppercorns and a couple of bay leaves. Cooking for 20-25 minutes, in salted water. When the mushrooms sink to the bottom, they are boiled.

   

3. Pour the water out of the pan, put the mushrooms on a sieve and rinse with cold water.
4. Let's start with vegetables. Chop the onion into cubes. Pass the carrots through a coarse grater. Grind the garlic with a press or grater.
5. Pour oil into a preheated deep roasting pan or frying pan and send vegetables into it. We turn down the fire to a minimum. We cook until almost ready (we will fry them later).

   

6. Grind mushrooms and vegetables with an electric meat grinder or blender.

   It is best to use the largest grinder rack.

   
   

7. Let's add some spices. Vinegar gives the dish a certain sourness. If you do not like it, you do not need to add this product.
8. Fry the caviar for about 30 minutes under the lid.
9. We send garlic last to the dish just before the readiness. When all the liquid from the caviar is gone, you can turn it off.
   
10. While the caviar is hot, we pack it in sterilized jars. Cover with prepared lids. We sterilize half liter jars of caviar for about 30 minutes, and liter jars for about an hour. This can be done in a pot of water.

    
    

    or in the oven.

    

Then we twist the cans well and turn them upside down.

Mushroom caviar from boiled mushrooms for the winter

Another recipe from boiled mushrooms- but already different spices and without carrots. For this recipe, we use only fresh mushrooms. The most delicious caviar will come from mushrooms and mushrooms. The latter must first be soaked in cold water so that they do not taste bitter.

Grocery list:

• About a kilogram of mushrooms;
• 200 grams of onions;
• juice of a quarter of a lemon;
• 3-4 tablespoons of vegetable or olive oil;
• salt and black pepper to taste.

Caviar making process:

1. We remove bad mushrooms (rotten and rotten). We sort them out from debris and twigs. Rinse thoroughly under a tap with water.
2. Cook pure mushrooms for 60 minutes. Using a colander or sieve, we get rid of excess liquid.
3. Fry the onion chopped into cubes.
4. Twist the mushrooms and onions twice through a meat grinder with a fine nozzle.
5. Salt and pepper to taste.
6. In a deep bowl (cauldron or brazier), fry the resulting mass for about 10 minutes. At the end of cooking, sprinkle with lemon juice.
7. We pack in clean cans. We sterilize half liter jars of caviar for about 30 minutes, and liter jars for about an hour.

Frozen mushroom caviar

Or you can simply freeze boiled mushrooms in summer or autumn and prepare delicious caviar from them in winter.

Grocery list:

• assorted mushrooms to your taste - 1 kg,
• turnip onions - 250 g,
• carrots - 250 g,
• garlic about 4-6 cloves,
• vinegar essence - 1/3 tsp.,
• refined vegetable oil - 50-70 ml,
• coarse rock salt - 1 tbsp. l.,
• peppercorns - 3-4 things,
• a couple of bay leaves,
• black or white pepper - to your taste.

The procedure for cooking caviar:

1. When we cook from frozen mushrooms, we first need to take them out of the refrigerator. After defrosting, put in a colander and rinse.
2. Let's start with vegetables. Chop the onion into cubes. Three carrots on a coarse grater. Grind the garlic with a press or grater.
3. Pour oil into a preheated deep roasting pan or frying pan and send vegetables into it. We turn down the fire to a minimum. When the vegetables are soft, remove from the stove.
4. Grind mushrooms and vegetables with an electric meat grinder.
5. We send the whole mass to a brazier or frying pan.
6. Let's add some spices. Vinegar gives the dish a certain sourness.
   

   If you do not like it, you do not need to add this product.

7. We send garlic last to the dish. When all the liquid from the caviar is gone, you can turn it off.
8. While the caviar is hot, we pack it in sterilized jars. Or eat right away!

Mushroom caviar in a slow cooker

Most housewives have a slow cooker in the kitchen. Mushroom caviar in it can be prepared according to any of the recipes in this article. Or take this recipe as a basis. All the details in the video recipe:

Dry mushroom caviar - the most delicious recipe

For this recipe, I advise you to take porcini mushrooms. Only the hats are desirable, and the legs can be used for soup.

Grocery list:

• dried mushrooms - 200 g;
• a couple of large onions;
• large carrots - 1;
• several cloves of garlic to taste;
• salt to taste;
• white or black pepper - 0.5 tsp;
• vinegar - 1 tbsp. l .;
• granulated sugar - 1 tsp;
• refined vegetable oil for frying;
• soft butter- 80-100 g.

Caviar making process:

1. Soak the dried mushrooms in clean cold water for a couple of hours. At the same time, we change the water several times. This will get rid of the mushroom slime.
2. At this time, we will take care of the other components. Peel and chop the onion and garlic as your heart desires. Since all the ingredients will go to the meat grinder anyway.
3. Peel and grate the carrots.
4. We change the water in the mushrooms and send the pan to the gas stove for 30-40 minutes. In the cooking process, remove the resulting foam. We put the boiled mushrooms in a colander.
5. We send vegetables to a hot frying pan with vegetable oil.
6. When the vegetables become soft and golden add mushrooms to them.
7. After boiling off the liquid from the pan, fry the mushrooms until golden brown.
8. Using a blender or meat grinder, grind the mass from the pan.
9. Now we need to season our caviar. Salt, sugar, vinegar, garlic and pepper. Stir and try, maybe you need to add something.
10. Mix the cooled mass with soft butter. The dish is ready.

Methods for storing mushroom caviar:

There are two ways to store our ready-made caviar:

• Freezer storage.
• Roll into jars and store in a basement or basement.

For freezing caviar, it is better to use special zip bags. They are completely filled with mushroom mass, excess air is removed. We close the bags and store in the freezer. Caviar can be stored for about a year. We eat the open bag right away, otherwise harmful bacteria may appear in it. Therefore, do not make large freezer bags.

When stored in jars, the caviar is packaged and a small amount of hot vegetable oil is poured. Banks are covered with tin lids. Place a cotton towel in a large saucepan or basin and pour hot water. Jars of caviar are sent to the container. They must be completely covered with water. Liter cans sterilized for 40-50 minutes, half liter for 20-30 minutes. Close with lids and allow to cool, previously wrapped in a cotton blanket.

In order for caviar to work out well, you need to know a few rules for its preparation:

That's all the secrets. Cook with pleasure - you will remember summer in winter!

I would be glad to see your comments on the repost.

Mushrooms are renowned for their nutritious and useful properties, therefore, snacks based on them are served in every family. Many housewives prefer to harvest spins for future use through conservation. As a result of simple manipulations, households can enjoy an exquisite dish in any season. There are many recipes for mushroom caviar, let's look at them in order.

Features of cooking caviar from mushrooms

1. Any variety can be used to prepare the dish. edible mushrooms... However, this aspect does not at all exclude the need for preliminary processing and purification of raw materials. V mandatory sort out mushrooms, exclude spoiled, dried and wormy ones.
2. Experienced chefs recommend soaking those mushrooms that raise doubts about freshness and edibility. To do this, prepare a solution of 3 grams. citric acid(you can replace 30 ml. lemon juice), 10 gr. table salt and 1.2 liters. warm drinking water.
3. The best options for cooking caviar are the following types mushrooms: boletus, aspen, honey agarics, boletus, chanterelles, champignons. You can cook a dish not only from the hats, but also from the legs.
4. Before the direct preparation of caviar, it is necessary to boil the mushrooms in salted water. Duration heat treatment is 35-45 minutes. Then the raw material is fried in vegetable, butter or olive oil.
5. Mushroom caviar assumes a uniform consistency, for this reason, all ingredients are crushed immediately before rolling. You can use a food processor, blender, meat grinder.
6. If you plan to spin the composition around the cans, sterilize the containers and lids in advance. Whenever possible, use plastic caps rather than metal ones. In this case, you will avoid oxidation at the neck of the container.
7. Caviar, sealed with nylon lids, is stored exclusively in the refrigerator, basement or cellar. In this case, the dish, packaged in cans with metal sealed lids, can be kept at room temperature.

Honey mushroom caviar with tomatoes

• tomato paste - 45 gr.
• onions - 800 gr.
• tomatoes - 850 gr.
• honey mushrooms - 0.95-1 kg.
• granulated sugar - 15 gr.
• pepper - 5 peas
• salt -7-8 gr.
• vegetable oil - 175 ml.

1. Rinse the mushrooms under the tap, transfer them to a colander or sieve, leave to drain. If necessary, peel the mushrooms, cook in salted water for half an hour, cool.
2. Wash the tomatoes, make a cross-shaped incision on them, scald each fruit with boiling water. Now move the vegetable to ice water, wait for the peel to peel off. Chop into cubes, remove the stalks.
3. Chop the onion, mix with the tomatoes, chop in a blender / meat grinder. Send the contents to the mushrooms, add butter, granulated sugar, salt, tomato paste... Place the cauldron on the stove, cover, simmer for 1 hour.
4. Stir the contents constantly so that the caviar does not start to taste bitter due to burning. Sterilize the glass container, place the peas on the bottom. Pack hot caviar into containers, seal.
5. Turn the jars upside down, wrap them in a warm towel / blanket. Leave the caviar for a day at room temperature, then move it to a place for long-term storage.

• onions - 160 gr.
• mushrooms (any) - 800 gr.
• lemon juice - 15 ml.
• olive oil - 90 ml.
• fresh parsley - 40 gr.
• salt - 15 gr.
• chopped pepper (black) - on the tip of a knife

1. Throw the mushrooms on a sieve, rinse under the tap, and leave until the liquid drains. Peel the raw materials, chop into slices. Place the mushrooms in salted water and cook for 45 minutes. Remove the foam from time to time, cool after cooking.
2. Pour oil into the pan, heat it, fry the chopped onion until golden brown. Mix the sautéed vegetable with boiled mushrooms, add chopped parsley, lemon juice and leftover oil from the pan.
3. Salt and pepper the caviar, stir until smooth (as possible). Sterilize containers, dry them, pack the contents. Seal, leave in the kitchen to cool, then put in the cold.

Mushroom caviar with garlic

• garlic - 5 teeth
• mayonnaise - 55 gr.
• butter - 60 gr.
• chanterelles or honey mushrooms - 550 gr.
• salt - 15 gr.

1. Go through the mushrooms, excluding the spoiled ones. Wash them, dry them, chop them into slices along the fibers. If you wish, you can separate the legs from the hats, then roll them into different jars.
2. Pass the garlic through a press machine, mix with mayonnaise and salt. Melt the butter in a frying pan, fry the mushrooms until they decrease in volume.
3. Once this happens, add the garlic mayonnaise sauce and stir. Simmer the composition on low power for another 1 hour (under the lid), do not forget to stir.
4. When the caviar reaches the desired consistency, cool it and pass it through a blender. Pack up in dry, pre-sterilized containers, seal.
5. Prepare a deep saucepan, cover the bottom with a towel, put it inside the jar. Fill them up to the hangers hot water, cook for 35-50 minutes, constantly adding liquid.
6. After the expiration date, roll up the container with lids, turn it upside down, let it cool. Transfer to the cold for long-term storage, start using in 5-7 days.

• carrots - 550 gr.
• mushrooms (chanterelles or champignons) - 2.4-2.6 kg.
• sweet onions - 550 gr.
• vegetable oil - 280 ml.
• chili pepper (dry) - 3 gr.
• vinegar solution (concentration 9%) - 30 ml.
• salt - 35 gr.

1. Spend preliminary preparation mushrooms: sort, peel and rinse them. Make a solution of water and salt, send the raw materials to boil. The duration of the heat treatment is 35-45 minutes.
2. After the allotted time, remove the mushrooms with a slotted spoon, let them cool, then chop in any way. Grate the carrots, chop the onion very finely, mix the vegetables with the mushrooms.
3. Pour the oil into a deep frying pan, heat it up, fry the mixture until a soft consistency is obtained. Season with salt and pepper (optional) and simmer for one hour.
4. Do not forget to stir the caviar, otherwise it will burn and start to taste bitter. Add the vinegar solution about a quarter of an hour before cooking.
5. Boil the jars and let them dry. Spread the caviar in containers, roll it up, turn it upside down. Wrap with a towel, leave to cool. Take the container to the cold or leave it at room temperature.

Mushroom caviar with bell pepper

• onions - 475 gr.
• tomatoes - 500 gr.
• mushrooms - 1.4 kg.
• salt - 20 gr.
• vegetable oil - 185 ml.
• carrots - 450 gr.
• bell pepper - 475 gr.
• black pepper (chopped) - 4-6 gr.

1. With help sharp knife remove the top layer from the carrots, chop the vegetable into cubes or half rings. Process the bell pepper, chop it into arbitrary cubes. Clear onion, cut the component into 6 pieces.
2. Rinse the tomatoes under the tap, make a cross-shaped cut on one part. Dip the vegetable in boiling water, wait 1-2 minutes. Remove the tomatoes and immediately place them in ice water. Peel, cut off the inedible area, chop into cubes.
3. Combine peeled vegetables into one composition, send to a blender or meat grinder, chop until porridge is formed. Wash the mushrooms, send them to boil in popliteal water, soak in the solution for 40 minutes. Then cool and puree.
4. Mix vegetables with mushrooms, add pepper, oil and salt. Prepare a cauldron, simmer the ingredients in it for 1.5 hours. Stir the contents periodically to avoid scorching. When the caviar is cooked, immediately roll it up in sterile jars.
5. Turn the containers upside down, leave for 10-14 hours to cool. Move the cans to the basement or refrigerator, start drinking after 10 days. Bon Appetit!

Consider recipes for making mushroom caviar with the addition of tomatoes, lemon juice, bell pepper, table vinegar, garlic, mayonnaise. Add Provencal spices if desired, capsicum chili or boiled beans.

Video: mushroom caviar for the winter

A little more and the quiet hunting season will pick up full turns... How I love this time of year, when the forest is full of all kinds of mushrooms. You pick up sunny chanterelles, noble white, young slippery butter, coveted redheads or slender boletus, and then cook whatever your heart desires. Today we are preparing insanely delicious mushroom caviar for the winter!

For the recipe for mushroom caviar, almost any forest mushrooms are suitable (for example, milk mushrooms, it is better to use waves for salting). The main thing is that they are not wormy and not spoiled. This time I have boletus, chanterelles (here you can see the recipe for mushroom caviar from chanterelles), boletus and boletus (porcini mushrooms). Boletus boletus (remember that after cooking they darken a lot?) I also love very much, but it's still too early for them.

Quite frankly, mushroom caviar is a versatile dish. This is an appetizer for toasts and sandwiches, and a filling for vegetables or homemade baked goods... In addition, mushroom caviar can also be used as a semi-finished product for mashed soups and sauces. But I love to eat it just with a spoon, a big spoon!

Ingredients:

Cooking a dish step by step with a photo:

The first step is to sort out the mushrooms. We mercilessly throw away the wormy and spoiled ones (if you still find them). Thoroughly brush off sand, foliage and soil. In general, everyone separate species mushrooms are processed in their own way. For example, chanterelles are quite clean, but from butter you need to remove all films from the legs and hats.

Very good, we wash the mushrooms in several waters and put them in a large saucepan. Fill with cold water, put on fire and cook for about 30 minutes. After boiling, do not forget to remove the foam - a lot of debris also remains in it.

In the meantime, we are busy with vegetables for mushroom caviar for the winter. Peel and chop carrots and onions. Cut the carrots into small pieces or grate them on a coarse grater. Cut the onion into arbitrary pieces, but not very coarsely. Put in a frying pan with heated vegetable oil (80 milliliters) and fry over medium heat until a beautiful ruddy color. Do not forget to stir, otherwise the vegetables may burn!

I love how fried onions and carrots smell, and I also love to eat them. It is this additive that will give the finished mushroom caviar wonderful aromatic notes and more rich taste... And, of course, it will add richness to the color.

Now you need to pass the fried vegetables through a meat grinder into a suitable bowl - a cauldron or other saucepan with thick walls is best. I advise you to grind them first, so that the oil contained in the fried vegetables can then be taken with the boiled mushrooms.

We scroll them following the carrots and onions. Thus, the meat grinder remains practically non-greasy after oil.

Add salt and some ground black pepper. I do not advise adding any more seasonings, so as not to kill the mushroom taste and aroma. Stir and place over medium heat. Simmer under the lid, stirring occasionally, for about 40 minutes. During this time, we will prepare cans and lids. I like to sterilize cans in microwave oven- my them in soda solution, rinse and pour about 100 ml into each cold water... I steam it in the microwave at the highest power for 5-7 minutes each. I just boil the lids for about 5 minutes.

Fragrant and delicious mushroom caviar is ready. In the process, do not forget to taste it with salt and, if necessary, add salt.

Mushroom caviar preparation Is a wonderful and convenient way to prepare forest gifts for the winter. Caviar can be used as an appetizer on sandwiches, layering it on fresh bread or croutons (toast); it is added to pizza, stew or baked meat; pies are baked with it, pancakes are wrapped, sauces are prepared and much, much more. And all these dishes, including similar ones, come out unusually tasty, mouth-watering and aromatic!

In most cases, mushroom caviar comes out very tender, with subtle notes of forest scent. "Mushroom caviar" recipe can be served immediately or laid out in sterilized jars, rolled up and put away in a cool place for long-term storage.

How can a hostess, who has gone to the forest or the market for mushrooms the day before, cook caviar out of them? Generally, mushroom caviar from mushrooms cook from almost all varieties: honey agarics, chanterelles, white boletus, boletus, oyster mushrooms and even purchased champignons. For her, both fresh or frozen mushrooms, as well as salted and pickled ones, will do. And to get a spicy dish, you need to experiment with dried mushrooms. So let's cook and try soon!