Mushroom caviar for the winter - 10 step-by-step cooking recipes

Mushroom caviar is a very common homemade preparation and a versatile dish. It can be served as a snack, used for filling in homemade cakes, or made 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 the preparation of mushroom caviar. It is especially fragrant from forest mushrooms. Therefore, you can safely collect all edible species in the forest.

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  Peel the mushrooms, wash well and boil in salted water, constantly remove the foam from the surface of the water. Then use a slotted spoon to remove the mushrooms from the pan and let cool.
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  Peel the onion and chop finely.
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  Peel the carrots, wash and scroll through a meat grinder. Also mince the mushrooms.
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  Fry onions in vegetable oil until soft.
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  Then add the carrots to the skillet and continue to fry for 5-10 minutes.
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  After that, add the chopped mushrooms, reduce the heat to minimum and simmer the caviar for 30-40 minutes, stirring occasionally. After 20 minutes from adding the mushrooms, add vinegar, salt and spices, stir and simmer until tender.
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  Spread the prepared 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 pickled mushrooms in oil, but also make more interesting rolls. For example, mushroom caviar. This is a versatile appetizer that can be used with a variety of meats and potato dishes.

Cooking time: 90 minutes

Cooking time: 30 minutes.

Servings: 5.

Ingredients:

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

Cooking process:

1. Wash the mushrooms, remove the debris and boil in salted water.
2. Scroll the carrots through a meat grinder or grate on a fine grater. Finely chop the onion, fry it until transparent in vegetable oil. Then add the carrots to the pan, continue to fry for a couple of minutes.
3. Scroll boiled mushrooms through a meat grinder.
4. Add mushroom mass, salt and black pepper to onions and carrots, stir and simmer over low heat for about an hour.
5. 15 minutes before cooking, add chopped garlic and vinegar, stir, simmer for one minute and remove the container from heat. Spread 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, hodgepodge or mushroom caviar. In this recipe, we want to focus on the features of the preparation of mushroom caviar.

Cooking time: 120 minutes

Cooking time: 30 minutes.

Servings: 16.

Ingredients:

• Mushrooms - 2 kg.
• Bulb onions - 800 gr.
• Vegetable oil - for frying.
• Tomato paste - 250 ml.
• Salt - 1 tablespoon
• Ground black pepper - to taste.

Cooking process:

1. Wash the mushrooms well and cook for 20-25 minutes in salted water.
2. Peel the onion and chop finely.
3. Fry the onions in vegetable oil until golden brown.
4. Scroll boiled mushrooms through a meat grinder or chop in a blender.
5. Place chopped mushrooms and fried onions in a heavy-bottomed saucepan. Also add tomato paste, salt and ground pepper. Put the saucepan on low heat and cook the caviar for 1.5 hours, stir occasionally so that it does not burn.
6. Spread the finished mushroom caviar in sterilized jars, roll them up with sterilized lids. Wrap hot jars in a warm blanket until they cool completely. Store caviar in a cool place.

Bon Appetit!

Mushroom champignon caviar without sterilization

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

Cooking time: 60 minutes

Cooking time: 20 minutes.

Servings: 1.

Ingredients:

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

Cooking process:

1. Peel the mushrooms, wash and pat dry with paper towels.
2. Peel the onion, chop finely and fry until golden brown in vegetable oil.
3. Add chopped mushrooms and grated carrots to the fried onions. Cook everything together for 5-7 minutes, stirring occasionally.
4. Next, add chopped garlic, salt and ground pepper, continue to simmer until all moisture has evaporated.
5. Then transfer the frying to a blender and grind until smooth.
6. After that, transfer the caviar to a saucepan with a thick bottom, bring to a boil over low heat, add vinegar, stir. Place the hot champignon caviar in sterilized jars and roll them up with sterilized lids. Store caviar in a cool place.

Bon Appetit!

How to prepare caviar from porcini mushrooms for the winter?

You can perfectly diversify your winter menu with mushroom sunsets. Mushroom caviar is a great alternative to dried or pickled mushrooms. It can be served as a snack or used to make hearty sandwiches and pies.

Cooking time: 140 minutes

Cooking time: 40 minutes

Servings: 12.

Ingredients:

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

Cooking process:

1. Wash the mushrooms, peel and cut into large cubes.
2. Peel the onions and garlic. Cut the onion into half rings, the garlic into small cubes.
3. Put the mushrooms in a dry frying pan and simmer them under the lid for half an hour.
4. The mushrooms should be very liquid, continue cooking 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.
5. Grease a frying pan with vegetable oil, put onions and garlic on it, fry them for about 10 minutes until transparent, then transfer them to the mushrooms.
6. Grind the fried ingredients with a blender, add salt and ground pepper to taste in the process.
7. Transfer the prepared caviar to sterilized jars and close them tightly with lids. Store mushroom caviar in the refrigerator.

Bon Appetit!

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

Fragrant and vibrant chanterelle mushroom caviar will bring bright notes to your everyday menu. Cooking caviar is simple, but you need to adhere to some rules.

Cooking time: 60 minutes

Cooking time: 30 minutes.

Servings: 10.

Ingredients:

• Chanterelles - 500 gr.
• Bay leaf - 2 pcs.
• Black peppercorns - 10 pcs.
• Allspice peas - 3 pcs.
• Salt - 1 tsp
• Carrots - 1 pc.
• Bulb onions - 2 pcs.
• Ground black pepper - to taste.
• Marjoram to taste.
• Vegetable oil - 3 tablespoons
• Garlic to taste.
• Dill to taste.

Cooking process:

1. Sort the chanterelles, clean them of debris and wash.
2. Cut large mushrooms into several pieces. Place the mushrooms in a saucepan, cover with water and cook.
3. Salt the mushrooms, add bay leaf and peppercorns, cook for no more than half an hour, periodically remove the foam from the surface of the water.
4. Peel and wash onions and carrots. Cut the onion into thin half rings, grate the carrots.
5. First fry the onion in vegetable oil until transparent, then add the carrots, continue to fry until the carrots are soft.
6. Put boiled chanterelles and vegetable frying in a blender, chop the ingredients until smooth.
7. Put the resulting mass in a pan and simmer a little, add salt and ground pepper. Add chopped dill at the end.
8. Spread the hot mushroom caviar in sterilized jars, roll them up with clean lids, wrap them in a warm blanket and let cool completely. Store caviar in the refrigerator.

Bon Appetit!

Aromatic mushroom caviar with tomatoes for the winter

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

Cooking time: 80 minutes

Cooking time: 30 minutes.

Servings: 10.

Ingredients:

• Parsley - 1 bunch.
• Salt to taste.
• Ground black pepper - to taste.
• Bulb onions - 2 pcs.
• Mushrooms - 1 kg.
• Tomatoes - 2 pcs.
• Carrots - 1 pc.
• Garlic - 4-5 teeth.

Cooking process:

1. Sort out the mushrooms, peel, cut and fill with water. Add some salt and cook for 20 minutes.
2. Throw the boiled mushrooms in a colander to glass the liquid.
3. Wash onions, carrots and garlic, peel and chop finely.
4. First, fry the onions and carrots in a pan until soft. Then put the tomatoes and garlic, stir, simmer for a couple of minutes. Add the mushrooms last, salt and season to taste. Simmer all together for 5 minutes.
5. Next, grind the resulting mass with a blender until smooth.
6. Return the caviar to the pan and simmer for a couple of minutes. Then place the mushroom caviar in sterilized jars and close the lids. Store sewing in the refrigerator.

Bon Appetit!

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

Many are familiar with such a delicacy as mushroom caviar. This is really delicious. It can be prepared with a variety of forest mushrooms. In this recipe, we will use milk mushrooms.

Cooking time: 1 day.

Cooking time: 50 minutes

Servings: 10.

Ingredients:

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

Cooking process:

1. Sort out 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.
2. Then change the water and cook for 20-30 minutes. At the end of cooking, add bay leaves and peppercorns.
3. Peel the onions, chop finely and fry in vegetable oil until soft.
4. Throw the mushrooms in a colander, remove the bay leaf and pepper. Scroll the mushrooms through a meat grinder.
5. Pour vegetable oil into a saucepan with a thick bottom, add the mushroom mass and add tomato paste.
6. Add the sauteed onions to the saucepan and place on the stove.
7. Cook the caviar, stirring constantly for 10-15 minutes. Add ground pepper and salt 5 minutes before the end.
8. Spread the caviar in sterilized jars, roll them up. After the seams are completely cool, transfer them to storage in the cellar.

Bon Appetit!

Mushroom caviar for the winter from butter

You can not only serve mushroom caviar with potatoes, but also make delicious sandwiches or toasts out of them. Due to the forest mushrooms, the aroma of the appetizer is simply magical and it perfectly whets the appetite.

Cooking time: 90 minutes

Cooking time: 40 minutes

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.
• Bulb onions - 800 gr.
• Salt - 1.5 tsp
• Butter - 1 kg.

Cooking process:

1. Peel the mushrooms, wash and boil until tender in salted water.
2. Then spin the mushrooms through a meat grinder.
3. Peel the onion, scroll through a meat grinder. Then put the resulting mass in a preheated pan, fry until the liquid evaporates.
4. Next, put the mushrooms in a pan and simmer for an hour.
5. Add salt, pepper and sugar to the caviar, mix.
6. Next, squeeze the garlic through a press directly into the pan.
7. Place a little bay leaf, cloves and allspice on the bottom of the sterilized jars.
8. Fill the jars with mushroom caviar and close the lids. After cooling down, store the seaming in a cool place.

Bon Appetit!

Delicious mushroom caviar from camelina for the winter

You can enjoy the magnificent mushroom taste all year round if you work hard in the fall and prepare mushroom caviar from camelina. This is a versatile appetizer that will brighten your table and diversify your menu.

Cooking time: 120 minutes

Cooking time: 40 minutes

Servings: 16.

Ingredients:

• Ryzhiki - 2 kg.
• Carrots - 700 gr.
• Bulb onions - 500 gr.
• Vegetable oil - for frying.
• Tomato paste - 200 ml.
• Garlic - 5 teeth
• Salt to taste.

Cooking process:

1. Peel and wash the mushrooms.
2. Pour mushrooms with water and cook for 10 minutes over medium heat.
3. Place the mushrooms in a colander and drain.
4. Peel the onion and chop finely. Then fry it in vegetable oil until tender.
5. Fry the mushrooms separately, then combine them with the onions and let the ingredients cool slightly.
6. Scroll the fried onions and mushrooms through a meat grinder, add tomato paste.
7. Simmer the resulting mass over low heat for half an hour, stirring occasionally.
8. Next, salt the caviar and add chopped garlic, stir and simmer for another 20 minutes. After that, hot caviar
9. Then the seaming should be sterilized in boiling water for 15-20 minutes. Then you can roll up the covers. Cool the seams by wrapping them in a blanket, then store them in a cool place.

Bon Appetit!