Mushroom caviar from boiled mushrooms for the winter - 5 most delicious recipes

Mushroom dishes are always welcome on any table and mushroom caviar is no exception. Prepared in advance according to various recipes, it will not only be an appetizer, but also a wonderful filling and addition to various dishes. Caviar is prepared simply and with a minimum set of products, and mushrooms are different and even mixed.

Mushroom caviar from boiled mushrooms with garlic

Each housewife should have in stock several jars of mushroom caviar, which will be both an appetizer and a filling of any homemade pastry. Any forest mushrooms are suitable for her, and even mixed. You are offered a variant of this preparation with garlic, which will give it a special taste and aroma. We prepare caviar with sterilization.

Servings: 1 l.

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  Sort out fresh mushrooms, remove forest debris and rinse well under running water. It is better to soak heavily contaminated mushrooms in cold water for a couple of hours.
• 
  Then boil the prepared mushrooms for 30 minutes in water with a little salt, not forgetting to remove the foam from the surface.
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  Rinse the boiled mushrooms in a colander and then chop in a meat grinder with a medium wire rack.
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  Peel the onion and chives, cut into pieces and also twist in a meat grinder.
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  Transfer this gruel to the mushroom caviar and mix.
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  Heat the oil well in a deep skillet and transfer the caviar into it. Salt it to your liking, add laurel and simmer over low heat until the liquid has completely evaporated. When stewing, stir caviar periodically with a spatula so that it does not burn. At the end of the stewing, pour the vinegar essence into the pan, mix well and remove the sample.
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  Arrange hot mushroom caviar with garlic in 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.

Happy and tasty preparations!

Boiled mushroom caviar with tomatoes and garlic

Often, mushroom caviar is harvested with the addition of vegetables, which give the appetizer special flavor notes and a beautiful appearance, and tomatoes (their acid) will be a preservative. You will get a universal preparation for soup, and for vegetable dishes, and for sauce, and just for a sandwich. Cooking without sterilization.

Cooking time: 1 hour 50 minutes.

Cooking time: 30 minutes.

Servings: 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 rinse the mushrooms, cut into pieces and boil for 10 minutes in clean water with the addition of salt.
2. Rinse the boiled mushrooms in a colander again with cold water. To grind mushrooms into caviar, prepare a meat grinder with a medium wire rack. Peel, rinse and cut vegetables (tomatoes, onions, carrots and garlic). If you wish, you can remove the peel from 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 to a bowl with a thick bottom (a saucepan, cauldron or stewpan).Then pour 1 cup of vegetable oil to the caviar, add salt and black pepper, mix well and bring this mass to a boil over high heat. After starting to boil, reduce the heat to minimal and simmer the caviar for 50 minutes and with regular stirring. Do not cover the dishes with a lid.
5. Sterilize clean cans for the preparation in a way convenient for you. Boil the sealing caps. Be sure to try the prepared caviar and correct the taste. Then pack it in sterile jars. To prevent the 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.

Happy and tasty preparations!

Boiled mushroom caviar with carrots and onions

This mushroom preparation is budgetary, effective and light, because mushrooms are great friends with vegetables. The dish is also irreplaceable for a lean table. Any mushrooms are suitable for such caviar, but it is most delicious to cook 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 mushrooms. The ingredients of the recipe are designed for 2 kg of fresh mushrooms or 1 kg of boiled mushrooms, because their weight is halved during cooking.

Cooking time: 1 hour 50 minutes.

Cooking time: 30 minutes.

Servings: 1.5 l.

Ingredients:

• Fresh forest mushrooms - 2 kg.
• Onions - 2 pcs.
• Carrots - 2 pcs.
• Tomatoes - 2 pcs.
• Onions - 2 pcs.
• Salt to taste.
• Ground black pepper - to taste.
• Vegetable oil - ½ tbsp.

Cooking process:

1. Boil the peeled and thoroughly washed mushrooms for 20 minutes in water with a little salt. Then discard 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 wire rack.
2. Chop the peeled onions into small cubes.
3. Chop the carrots on a coarse grater.
4. Heat a couple of tablespoons of vegetable oil in a deep skillet and fry chopped carrots and onions in it until soft.
5. Then, in the same meat grinder, twist the cooked frying and fresh tomatoes peeled from the skin. Sprinkle all chopped foods with salt and black pepper to your liking, add the remaining oil to them and stir.
6. Transfer this mushroom mass to the same skillet and simmer it over low heat for 50 minutes. Do not cover the pan with a lid and stir the caviar with a spatula from time to time so that it does not burn.
7. Put the hot caviar in pre-sterilized jars and seal hermetically with boiled lids. After cooling completely, store the caviar in a cool place.

Happy and tasty preparations!

Delicious mushroom caviar in jars of boiled honey mushrooms

Honey mushrooms are most often pickled, but excellent caviar with a pronounced mushroom taste is obtained from them. These mushrooms are easy to handle, and large caps and legs can be used for caviar, which are usually removed during pickling. In this recipe, you are invited to add a large amount of fried onions and a little garlic to the caviar. We cook without sterilization, but for long-term storage, you need to sprinkle caviar in jars with a little citric acid.

Cooking time: 1 hour 50 minutes.

Cooking time: 30 minutes.

Servings: 1.5 l.

Ingredients:

• Fresh mushrooms - 2 kg.
• Onions - 600 gr.
• Garlic - 1 head.
• Salt to taste.
• Vegetable oil - 6 tbsp. l.
• Citric acid - 2 pinches.

Cooking process:

1. We clean fresh mushrooms from forest debris and thoroughly rinse them under running water. We do not remove the legs. Then we boil pure mushrooms for 30 minutes in slightly salted water and remove all the foam from the surface of the broth.
2. We put the boiled mushrooms in a colander and rinse again with cold water.
3. Then we twist the mushrooms in a meat grinder with a medium wire rack.
4. We clean and rinse the onions and garlic. Chop the onion into small cubes and fry in a deep skillet until golden brown.Then we shift the chopped mushrooms to the onion, salt to your liking, mix and fry the caviar over low heat for 50 minutes and until the liquid evaporates as much as possible. 5-7 minutes before the end of frying, add garlic chopped on a garlic to the caviar. We taste caviar and adjust the taste.
5. We sterilize the cans for the blank using a dry hot method. We put the hot caviar in prepared jars, without filling them to the very top. Jars can be closed with plastic lids and stored in the refrigerator. For longer storage, sprinkle the caviar on top with citric acid so that the caviar does not become moldy, and seal it tightly with boiled lids. It is also advisable to store such jars with caviar in the cold.

Happy and tasty preparations!

How to prepare boiled mushroom caviar for the winter?

Ryzhiks 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 filling for potatoes and pancakes, especially on fasting days. In this recipe, you are invited to supplement camelina caviar with vegetables and tomato.

Cooking time: 1 hour 50 minutes.

Cooking time: 30 minutes.

Servings: 1.5 l.

Ingredients:

• Ryzhiki - 2 kg.
• Carrots - 700 gr.
• Onions - 500 gr.
• Tomato paste - 200 gr.
• Garlic - 5 cloves.
• Salt to taste.
• Vegetable oil - 6 tbsp. l.

Cooking process:

1. First sort out fresh mushrooms, and then rinse thoroughly, even soak in cold water, because the mushroom is lamellar and there may be sand in it. Cut the washed mushrooms into halves.
2. Boil the mushrooms in clean water for 10 minutes.
3. Then put 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 grind them in any way and fry them in a separate frying pan until light ruddy color.
5. In another skillet, fry the boiled mushrooms for 15–20 minutes.
6. Then twist the fried vegetables and mushrooms in a meat grinder with a medium wire rack.
7. Transfer this mass to a frying pan, add tomato paste to it and simmer with constant stirring for 30 minutes over low heat. If the caviar is thick, add some hot water to it.
8. At the end of stewing, salt the caviar to your liking and add chopped garlic.
9. Sterilize clean cans in advance and boil the lids. Spread hot caviar from camelina in jars and cover with lids.
10. Then sterilize the caviar by placing the jars in a pot of hot water, within 30 minutes from the beginning of the boil in the pot.
11. Then seal them hermetically, put them on the lids and cover them with a warm blanket until they cool completely.
12. You can store mushroom caviar from camelina in a cool place for 10 months.

Happy and tasty preparations!