→ Prepare mushroom caviar for the winter. Mushroom caviar for the winter, delicious cooking recipes. Recipe for winter honey mushroom caviar with garlic without sterilization

Prepare mushroom caviar for the winter. Mushroom caviar for the winter, delicious cooking recipes. Recipe for winter honey mushroom caviar with garlic without sterilization

In the winter season, hand-made items sell out very quickly. This is mainly jam and canned vegetables. However, another good preparation for the winter is no less popular - mushroom caviar from boiled mushrooms. Be sure to try this appetizer, because it has a very unusual taste. There are several simple recipes for preparing this caviar without much expense.

Assorted caviar

Any mushrooms are suitable for preparing this caviar:

  1. Champignon.
  2. Honey mushrooms.
  3. Chanterelles.
  4. Russula.
  5. Boletus mushrooms.

Before you start preparing the snack, you need to properly process the mushrooms:

  1. Rinse.
  2. Clean.
  3. Slice.
  4. Boil.

The recipe for mushroom caviar for the winter is very simple. To prepare it you will need the following ingredients:

Steps to prepare this dish:

Honey mushroom appetizer

This snack not only has an amazing taste, but also an unusual color, thanks to the tomatoes that are included in its composition. Recipe for honey mushroom caviar for the winter does not require too many products:

Sequencing:

Many housewives are interested in how to prepare caviar from honey mushrooms, since these mushrooms have a reasonable price and are not inferior in taste to expensive mushrooms. This recipe is sure to please everyone for its originality.

Dried mushroom recipe

This appetizer is very tasty and original. It can be served immediately after preparation. Dried mushroom caviar has a consistency similar to pate and has an unusual aroma. It can be spread on bread, and also added to pizza and pies. To prepare it you will need the following products:

Stages of preparing this caviar:

Sterilization of jars

In order for mushroom caviar to be stored all winter, it is necessary to properly sterilize the jars.

First, you should inspect the container for cracks or chips. Chips will lead to the lid falling off, and a cracked jar may burst if boiling water is poured into it.

Then you need to rinse the jars of powder in hot water. Dry them with a towel and leave for a while so that all the moisture evaporates. It is dry containers that need to be sterilized.

The easiest way to sterilize is to boil the jars in a saucepan. The optimal time is 15 minutes. It is necessary to place a wooden plank on the bottom of the pan and place the jars on it. It is necessary to place gauze between them so that they do not touch each other. Water should cover the jars up to the hangers, but not get inside.

Butter mushrooms, honey mushrooms, chanterelles, boletuses, aspen boletuses, boletuses, and especially tasty porcini or boletus mushrooms are widely used. Porcini mushrooms have a spongy cap and a hard, thick stem. When cooked, they soften well, so they are good for making any kind of canned food for the winter at home.

For those housewives who are accustomed to surprising loved ones with various delicacies, these simple recipes for mushroom caviar for the winter are a gift from fate.

Mushroom caviar from porcini mushrooms - a recipe for the winter with carrots and onions

To prepare mushroom caviar, you do not need to choose small, selected mushrooms; on the contrary, large caps and stems will come in very handy. The main thing is to correctly follow the cooking description.

Then the delicious porcini mushroom caviar will show off in delicious jars. Using this simple caviar recipe, you can make homemade mushroom preparations from other types of mushrooms. It will be delicious too!

Required components for 1 kilogram of mushrooms:

  • sunflower oil – 50 g;
  • carrots – 250 g;
  • salad onion – 250 g;
  • table salt -10 g;
  • ground red pepper – 5 g;
  • cinnamon – 5 g;
  • allspice peas – 5 pcs.;
  • porcini or semi-white mushrooms – kg;
  • vinegar 9% - 2 teaspoons.

Mushroom caviar from porcini mushrooms with carrots and onions - step-by-step recipe with photos:


Mushrooms need to be washed in cold water. It is not necessary to cut into pieces, but you can if you wish.

Boil in a deep saucepan. There is no need to add anything to the container with mushrooms during cooking. Cook for 25-30 minutes.


After this, drain the mushrooms in a colander and wash in cold water again.

Grind the cooled mushrooms through a meat grinder.


Coarsely grate the carrots. Chop the onion into small pieces.


Pour vegetable oil into the frying pan. Lightly fry the onions and carrots in a frying pan. This should take 10-15 minutes.


Pass the fried vegetable mixture through a meat grinder.


Place the mushroom puree and vegetable mixture into a wide pan that is convenient for cooking.

Stir everything well. Salt and add spices.


Place the pan with the mushroom mixture over low heat. Cook for 25 minutes. Stir constantly so that nothing burns. 5 minutes before the end of cooking, add vinegar to the pan. Mix the mushroom mixture thoroughly.


Sterilize the jars. Place the hot mushroom caviar into jars and roll up the lids. Bon appetit!


Mushroom caviar from wild mushrooms - a recipe with tomatoes and garlic for the winter

Mushroom harvesting for the winter is, as a rule, not so much a labor-intensive process as an interesting one. During the season, a huge number of people like to go into the forest, explore the swamp hummocks and stumps there in the hope of finding tasty and aromatic mushrooms. And they succeed, and true mushroom pickers often manage to reap a considerable, so to speak, harvest.

What can you cook from mushrooms for the winter? Lightly salted and solyankas and snacks, this is, of course, but there are other equally interesting recipes, for example, mushroom caviar for the winter. We'll talk about it now.

We offer a recipe for caviar made from boiled wild mushrooms with tomatoes and garlic, prepared through a meat grinder. This dish can be used every day, or you can serve it to guests on holidays by placing a slice of fresh tomato or cucumber on top of the sandwich. This caviar goes well with a boiled egg. Everyone will love this aromatic mushroom appetizer with black bread.

How to prepare mushroom caviar, what you need for this:

  • mushrooms (boiled to yield 2 kilograms);
  • onions – 2 large;
  • carrots (one large one or 2 smaller ones is enough);
  • tomatoes – 2 large or 3 medium-sized (you can take several Cherry tomatoes);
  • sugar and salt to taste (a pinch of sugar, 1.5 or 2 teaspoons of salt);
  • garlic (if you want it spicier, take more; if you stick to the classic recipe, 4-5 cloves will be enough);
  • vinegar 6% - 2.5 tablespoons;
  • ground allspice or regular black pepper;
  • sunflower oil 400-500 ml.

Recipe for mushroom caviar for the winter with tomatoes and garlic - step-by-step cooking instructions:

Mushrooms collected from the forest are well cleaned and washed.

Mushroom caviar for the winter according to our recipe can be prepared from any edible mushrooms, except champignons and chanterelles. The best option is boletus mushrooms and honey mushrooms. You can also get delicious mushroom caviar from boletuses, boletuses, umbrellas and boletus. You can prepare assorted caviar from several types at once.

Place the peeled mushrooms whole (no need to cut them) into a saucepan, pour water into them to cover the food, add a pinch of salt and cook for 20 minutes from the moment the water boils. Place the boiled mushrooms in a colander (the water should drain completely) and leave to cool.

We pass the tomatoes, onions and carrots through a meat grinder. Place this mixture in a saucepan.

Add sunflower oil, salt, sugar, pepper to the vegetables and simmer over low heat. Simmer the vegetables for mushroom caviar for 10, maximum 15 minutes under the lid.

While the vegetable mixture is simmering, pass the cooled boiled mushrooms through a meat grinder and add them to the pan. Mix all ingredients. Let it simmer under the lid for another 20-25 minutes.

5 minutes before readiness, pour vinegar into your composition and add garlic squeezed through a garlic press. Stir, close the lid, and continue cooking for five minutes. Mushroom caviar is ready for the winter! Leave it covered and turn off the heat.

We sterilize the floor in liter or 400 ml. jars in the oven or in the classic way over steam. Throw the lids into boiling water for 2 minutes.

Attention!

To sterilize half-liter jars, just hold them over steam for 7 minutes.

Place the caviar in the jars, roll them up or twist them if you are using jars with a screw twist. Let the product cool slightly and put it in the refrigerator, where the mushroom appetizer can be stored for 1.5 years from the moment of seaming.

It is best to serve mushroom caviar with tomatoes cold, spread on white or black bread. In addition, such caviar can be added to solyanka, cabbage soup, borscht, and serve as a filling for pies, boiled eggs and pizza. Bon appetit!

Mushroom caviar - a recipe through a meat grinder for the winter without sterilization

For those who don’t like to spend a lot of time sterilizing homemade preparations for the winter, this recipe is ideal. Making a mushroom appetizer is quick and easy. At the same time, it is very tasty.

Products needed for 2 kilograms of boiled mushrooms:

  • 300 g each of carrots and onions;
  • 10 black peppercorns;
  • a teaspoon of ground red pepper;
  • bay leaf - 3-4 pcs.;
  • odorless sunflower oil - 2 cups;
  • vinegar 9% - 1 tbsp;
  • salt based on personal preference.

How to prepare mushroom caviar without sterilization for the winter:

  1. Sort and wash wild mushrooms. Coarsely cut into pieces. Place in a saucepan, add water and bring to a boil. Add salt and boil until done. Cooking time is determined based on the type of mushroom. Pass the finished boiled mushrooms through a meat grinder.
  2. Peel and wash the onions and carrots and chop the vegetables. Finely chop the onion and grate the carrots. Pour 1 cup of oil into a frying pan and fry the prepared vegetables.
  3. Mix mushrooms with fried vegetables. Stir, add spices, salt and bay leaves. Place the mushroom mixture with onions and carrots in a deep frying pan, add a glass of vegetable oil.
  4. Simmer for 2 hours over low heat, covered, stirring occasionally. At the end of cooking, pour in the vinegar and stir.
  5. Place hot caviar into dry, sterilized jars and screw on metal lids.

This recipe produces very tender and tasty mushroom caviar, prepared for the winter. Eaten in one go.

Video: mushroom caviar for the winter from honey mushrooms - the most delicious recipe

Mushroom caviar is one of the best appetizers that you won’t be ashamed to put even on the holiday table. In addition, it can be used as a filling for pies and for preparing other dishes. In addition, mushroom caviar, which is easy to make for the winter, is quite inexpensive.

Basic rules for preparing mushroom caviar

In order for mushroom caviar prepared for the winter to be truly tasty, you must follow several important rules.

  • Any mushroom is suitable for preparing mushroom caviar, as long as it is edible. However, this does not mean that they do not need to be sorted out and processed. All mushrooms must be inspected, debris must be removed from them; rotten, wormy and overgrown mushrooms must be thrown away. If mushrooms classified as conditionally edible are collected, they must first be soaked in water, diluting a little salt (10 g per liter) and citric acid (2 g per liter).
  • The most delicious caviar comes from chanterelles and honey mushrooms, as well as from the stems of mushrooms, especially the noble ones. When salting the caps, a lot of legs remain, from which it is quite possible to make several jars of caviar for the winter.
  • The mushrooms from which mushroom caviar is prepared for the winter should first be boiled for at least 40 minutes. Vegetables for this appetizer are usually fried.
  • Mushroom caviar, like any other, should have a uniform consistency. For this reason, mushrooms and vegetables must be chopped. If vegetables can be rubbed through a sieve, the structure of mushrooms will not allow this to be done with them - a blender or meat grinder will be required to grind them.
  • Jars for mushroom caviar can be used only sterilized ones, as well as their lids. It is not advisable to use metal lids; plastic ones are better. However, you can store mushroom caviar, closed with nylon lids, only in a cool place - in the refrigerator or cellar. If you plan to store canned food at room temperature, you will have to use metal ones.

The rest of the cooking process depends on the chosen recipe.

Mushroom caviar with lemon

  • mushrooms – 1 kg;
  • onions – 0.2 kg;
  • parsley – 50 g;
  • vegetable oil – 100 ml;
  • lemon juice – 20 ml;
  • salt – 20 g;
  • ground black pepper - a pinch.

Cooking method:

  • Cut the prepared mushrooms into small pieces of arbitrary shape, add water so that it completely covers them, add salt and cook for 50 minutes, constantly skimming off the foam.
  • Peel the onion, cut into small cubes, fry in plenty of oil.
  • Wash, dry the parsley, chop it finely.
  • Place the mushrooms in a colander, let the water drain, cool and grind through a meat grinder.
  • Combine the mushrooms with herbs and onions, pouring in all the oil remaining in the pan.
  • Add lemon juice, pepper, stir.
  • Place in sterilized jars and close tightly. When they have cooled, put them in a cool place.

Despite the fact that the composition of this snack is simple, it turns out very tasty.

Video recipe for the occasion:

Spicy mushroom caviar

  • porcini mushrooms, boletus, boletus (or their legs) – 1 kg;
  • onions – 0.6 kg;
  • vegetable oil – 0.2 l;
  • apple cider vinegar (6 percent) – 80 ml;
  • water – 1.5 l;
  • salt – 20 g;
  • cilantro – 50 g;
  • dill – 50 g;
  • parsley – 50 g.

Cooking method:

  • Wash and cut the mushrooms into small pieces, pour salted water over them and cook for 40 minutes, skimming off any foam that forms.
  • Remove the mushrooms with a slotted spoon, cool and grind through a meat grinder.
  • Chop the peeled onion and fry in oil, also chop using a meat grinder.
  • Finely chop the pre-washed and dried greens.
  • Mix mushrooms, herbs and onions, pour in the remaining oil and vinegar, mix everything well.
  • Divide the caviar into sterilized jars of equal size.
  • Place the jars in a saucepan with a towel on the bottom. Pour in enough water to reach the hangers of the jars. Put it on fire.
  • After the water boils in the pan, sterilize the jars for 40 minutes.
  • Cover with boiled lids.

Caviar prepared according to this simple recipe turns out very aromatic.

Spicy mushroom caviar with onions and carrots

  • mushrooms – 2.5 kg;
  • carrots – 0.5 kg;
  • onion – 0.5 kg;
  • table vinegar (9 percent) – 25 ml;
  • vegetable oil – 200 ml;
  • salt – 40 g;
  • ground red pepper – 5 g.

Cooking method:

  • Boil the prepared mushrooms in salted water for 40 minutes, remove with a slotted spoon, cool, and chop in any way convenient for you.
  • Peel the vegetables. Chop the onion as finely as possible, grate the carrots on a fine grater.
  • Heat a glass of oil in a deep frying pan, fry one onion in it first, then the same with carrots.
  • Mix mushrooms with vegetables, season with pepper if desired.
  • Simmer the resulting mass for an hour. At this time, it must be stirred frequently so that it does not burn.
  • 5 minutes before readiness, pour in vinegar.
  • Place the finished caviar into jars, which should be sterilized beforehand. Roll up the jars and turn the lids down. After the caviar has cooled, store it for the winter.

This savory snack can be stored at room temperature.

Mushroom caviar from honey mushrooms with tomatoes

  • boiled honey mushrooms – 1 kg;
  • tomatoes – 1 kg;
  • onions – 1 kg;
  • vegetable oil – 0.2 l;
  • tomato paste – 50 g;
  • salt – 10 g;
  • sugar – 20 g;
  • black peppercorns – 5–6 pcs.

Cooking method:

  • Pour boiling water over the tomatoes, peel, cut off the seal around the stalk, and cut into large pieces.
  • Peel and finely chop the onion.
  • Pass the vegetables and honey mushrooms through a meat grinder.
  • Place the vegetables with the mushrooms in a cauldron or thick-walled pan, pour in the oil, add salt and sugar, and add tomato paste.
  • Simmer, covered, over low heat, stirring frequently, for an hour.
  • Place a few peppercorns at the bottom of sterilized jars.
  • Fill the jars with caviar, close the lids, and turn them over.
  • Cover with a blanket and leave for a day. After the specified time, store it.

This mushroom caviar turns out to be very appetizing, has a rich color and delicate consistency.

Mushroom caviar with vegetables

  • mushrooms (already boiled in salted water) – 1.5 kg;
  • bell pepper – 0.5 kg;
  • carrots – 0.5 kg;
  • onions – 0.5 kg;
  • tomatoes – 0.5 kg;
  • vegetable oil – 0.2 l;
  • salt – 20 g;
  • ground black pepper – 5 g.

Cooking method:

  • Peel the carrots, wash them, cut them into small pieces of any shape.
  • Wash the pepper, cut off the stalks, remove the seeds. Cut each pepper lengthwise into 6–8 pieces.
  • Remove the skins from the onions and cut each into 4-8 pieces.
  • Wash the tomatoes, make cross cuts on them, put them in boiling water for 5 minutes, remove, cool, peel, cut as you like.
  • Pass all vegetables through a meat grinder or chop using a blender.
  • Chop the pre-cooked mushrooms in the same way.
  • Mix mushrooms with vegetables, add salt and pepper, and add oil.
  • Simmer over low heat for an hour. All this time, make sure that the vegetables do not burn; stir everything as necessary.
  • Place in prepared jars, seal and wrap them, turning them upside down. After cooling, turn the lids up and put them away for the winter.

Mushroom caviar with vegetables has an unusual but very tempting taste. It's worth trying at least once.

Salted mushroom caviar

  • salted mushrooms – 1 kg;
  • onions – 0.2 kg;
  • vegetable oil – 100 ml.

Cooking method:

  • Rinse the mushrooms well.
  • Cut into cubes and fry the onion.
  • Pass the onions and mushrooms through a meat grinder, mix with the remaining oil.

This caviar can be eaten immediately or stored for the winter. In the latter case, it needs to be placed in sterilized jars, pour another spoonful of oil (in addition to what is indicated in the recipe) on top of each jar, and cover with plastic lids. This caviar can only be stored in the refrigerator.

No matter what recipe the caviar is prepared according to, it will be a delicious appetizer that can be eaten with spoons, spread on bread, or added to various dishes.

Description

Porcini mushroom caviar is an excellent preparation for the winter and a daily dish, including on fasting days. The ingredients that make up the dish are accessible and known; it won’t be difficult to find them on the shelves of a supermarket or grocery store. Everything except porcini mushrooms. After them, you will have to go on an exciting journey on a quiet hunt in the forest, perform a sufficient number of bends and, in the end, bring the prey home. This type of mushroom is not cultivated and that’s the beauty of it. The unique aroma and taste, the dense structure of wild mushrooms - all this leads to the desire to quickly prepare a tasty and simple dish from them at home.
The first thing that might come to mind is to boil it and put it in a frying pan with butter. Then add boiled potatoes and treat yourself to an excellent hearty dinner. After a little thought, we find another use for mushrooms - pickle them in the winter or dry them for long-term storage. But, in this situation, you will have to wait quite a long time until the mushrooms reach the desired condition. Not an option.
We invite you to prepare delicious mushroom caviar at home with us without carrots, but with spices and onions.
Each forest mushroom has its own unique taste. Although aspen and boletus mushrooms are classified as premium mushrooms, the fact that they are easily confused with their inedible counterparts scares off many mushroom pickers. They are also famous for not having the best quality criteria in cooking - during cooking, these mushrooms lose their presentation, and during frying, they stick to the pan and stick together. Honey mushrooms have excellent taste, but only in pickled form, because they are very small and have hard legs, which makes them unsuitable for frying. The porcini mushroom definitely emerges as the winner in the race.

We bring to your attention a delicious preparation of porcini mushrooms for the winter. Prepare it yourself with us, using a simple step-by-step recipe with photos. Porcini mushroom caviar will exceed all your expectations, and you will look forward to the next mushroom season.

Ingredients

Porcini mushroom caviar - recipe

We sort the mushrooms, clean them of any remaining soil and mycelium and soak them in a strong salt solution for 2 hours so that pests, if there were any, float to the surface of the water. We take salt at the rate of 2 tablespoons per liter of water. After the time has passed, drain the darkened water, rinse the mushrooms under running water and lay them out to dry until the moisture has completely evaporated. Cut large mushrooms into pieces.


Pour cold water into a large saucepan - about half its volume. Place the prepared mushrooms. Place a lid or plate of smaller diameter than the pan itself on top of the mushrooms. We place a weight on this structure - something that has sufficient weight. If this is not done, the mushrooms will constantly float during the cooking process. Cover the pan with a lid. Place on medium heat.


Bring the mushrooms to a boil and remove from the stove. We drain all the water, as it will be foamy and with the remnants of small particles of dirt that will remain, despite the fact that you tried to thoroughly shake off and wash the mushrooms from the ground before storing.


We wash the pan, mushrooms and oppression. Place the product back into a clean pan and fill with cold water. Put the pressure back on and put the pan on low heat.


When the water boils you will again see foam on its surface. Let the mushrooms simmer a little - no more than 10 minutes - and then remove the pan from the stove again and pour out all the water.


Wash the pan well and add clean mushrooms, washed under running water, into it. Fill them with clean water, put pressure on them and put the dishes back on the stove. Set the fire to medium position. When the water boils well, add salt to it to taste. Cook the mushrooms for 45 minutes until tender.


While the mushrooms are boiling, grind the spices and prepare all the ingredients we need.


We peel the onion, rinse it in cold water so that its ether does not affect the mucous membranes of the eyes, and finely chop it. Pour it into a convenient container.


We clean and grate the garlic on a fine grater, or pass it through a garlic press.


In a well-heated frying pan of large diameter and with a thick bottom, pour five to six tablespoons of vegetable oil - ideally, the frying pan should be cast iron, and the oil should be olive oil - and pour in the onions. Bring it, constantly stirring with a wooden spatula, until golden brown, as shown in the photo.


Place the finished mushrooms in a colander and let the water drain completely.



For long-term storage, the caviar prepared in this way is placed in clean, washed with soda and rinsed well under running water, then steamed jars. We sterilize the caviar for 40 minutes in the usual way - by placing the filled jars in a pan of water and covering with clean, sterile lids. After the time has passed, carefully take them out while still hot and roll them up immediately. Without turning over, let the jars cool, wrapped in a warm blanket for about a day. And, of course, we leave some ready-made mushroom caviar from porcini mushrooms for the household to try. Serve it on a piece of Borodino bread, garnished with fresh herbs. There is nothing tastier! Bon appetit!


Wash honey mushrooms, butter mushrooms, boletus mushrooms, boletus mushrooms, honey mushrooms, milk mushrooms, chanterelles, russula, and other forest crops thoroughly, boil with spices and seasonings, skimming off the foam, and grind through a meat grinder. Use both caps and stems. Further, recipes for mushroom caviar for the winter differ depending on the storage method.

The five most commonly used ingredients in recipes are:

1) Pack in airtight bags and store in the freezer. You don’t need to do anything else, add salt to a minimum. Shelf life - up to a year. 2) Place hot caviar into sterilized glass jars and hide in a cool, dark place, such as a refrigerator. Additionally, simmer in sunflower oil with tomatoes or tomato paste, onions, bell peppers, and garlic. Many housewives also add carrots to the vegetable composition. But there is an opinion that mushrooms grow mold next to carrots. Therefore, it is better not to take risks, because vegetables are optional components. Vinegar is used as a preservative. For this type of preservation, take exclusively nylon lids for air circulation. Iron ones are no good. From these preparations you can make fillings for pizza, pies, pancakes, dumplings, and hot sandwiches. Cook soups and sauces.

 

 
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