Mushroom caviar is an excellent way to preserve forest mushrooms.gifts for the winter. At the same time, it can be eaten immediately after cooking. Caviar is used as a snack in the form of sandwiches, putting it on a piece of bread, added to pizza, to cooked meat, sauces are prepared with it, pies are baked, etc. All this is very tasty, aromatic and appetizing! Mushroom caviar, the recipe for which will be told here, turns out tender, with the smell of the forest. But it, of course, is not the only one. You will see recipes for making caviar from honey mushrooms, porcini mushrooms, oyster mushrooms, chanterelles, etc. In addition, you can experiment with dried or salted mushrooms, which also make a tasty and piquant mushroom dish. So, let's try!
Recipe the first - from fresh mushrooms
To prepare caviar according to this recipe, any fresh mushrooms are suitable: porcini, birch boletes, aspen boletes, butter mushrooms, etc. Ingredients:
- 500 g of fresh mushrooms,
- 50 g of onions,
- 50 g of methane,
- 100 g of green onions,
- 4 tablespoons of vegetable oil,
- salt - to taste.
Preparation:Wash, clean, chop and simmer the mushrooms in vegetable oil. Add the sautéed onions, sour cream and salt. Then keep on the fire for another 15 minutes. Then cool and mince. Add finely chopped green onions to the resulting caviar and mix everything thoroughly. Serve cold. For the attention of housewives: mushroom caviar is a wonderful semi-finished product if you pack it in plastic bags and freeze it. In winter, you can use it for sandwiches, stuffing potatoes, making sauces, as a filling for pies, pizzas, etc.
The second recipe is from dried mushrooms
You can make caviar from dried mushrooms.To do this, rinse them and soak them overnight in a small amount of water. After about 10 hours, carefully drain the infusion and strain. Rinse the mushrooms again and put them back into the strained infusion, bring to a boil and cook for 15 minutes. Cool, remove the mushrooms and mince them 3 times or chop them in a blender. If the mushroom caviar turns out dry, you can add a little mushroom broth to it, but do not make it too liquid. Salt to taste. Mix thoroughly and place in clean glass jars, tie with gauze in 3 layers. Store in the refrigerator or any other cool place.
Recipe the third - from the drink
Mushroom caviar, the recipe for which we will tell you now, is prepared from honey fungus. It turns out very tasty. When the caviar cools down, it is simply impossible to tear yourself away from it! Ingredients:
- 1.5 kg of fresh feces,
- 1 carrot,
- 1 head of onions,
- 1 tomato,
- 1 clove of garlic,
- vegetable oil for frying,
- salt, pepper - to taste.
Preparation:Clean the mushrooms from dirt and wash well. Place in a saucepan and fill with water, add salt and boil for 40 minutes. Cut the carrots. Heat the vegetable oil. Put the carrots in it and fry until half cooked. Add chopped onions. Continue frying. Put the chopped and peeled tomatoes in these vegetables, then crushed garlic. Pepper and salt the vegetable mass to taste. Remove the mushrooms from the broth, transfer them to another frying pan with heated vegetable oil, fry for 15 minutes. Then put the fried vegetables and mushrooms separately through a meat grinder. Then combine both masses. Mix everything thoroughly. The caviar is ready. All that remains is to put it in clean glass jars under nylon lids. Use as needed.
Recipe Four - from salted mushrooms
In winter, if you have prepared enough salted mushrooms, you can treat yourself to caviar made from them. It turns out piquant and tasty.
- Option 1
Ingredients:
- 170 g of salted mushrooms,
- 50 g of oil,
- 100 g of onions,
- salt, pepper - to taste.
Preparation:If the mushrooms are very salty, soak them first to remove excess salt. Finely chop the onion and fry in vegetable oil. Combine the mushrooms with the onion and mince the mixture. Add more salt and pepper if necessary. Mix everything thoroughly. Garnish with green onions before serving.
- Option 2
Ingredients:
- 70 g any salted mushrooms,
- 10 g of vegetable oil,
- 1 head of onions,
- 5 g of vinegar 3%,
- 1 clove of garlic,
- green onions,
- salt, pepper - to taste.
Preparation:Rinse the salted mushrooms in running water, mince or chop finely. Chop the onion, fry in vegetable oil, add the mushrooms and simmer for 15 minutes. Season the finished caviar with vinegar, crushed garlic, pepper, and salt if necessary. Transfer to a salad bowl and sprinkle with green onions.
Recipe for the fifth - from the cheeks
Mushroom caviar made from this type of mushroom is very tasty on sandwiches. Ingredients:
- 300 g of mushroom cherry,
- 1 head of onions,
- vegetable oil for frying,
- salt, pepper, green onions.
Preparation:Clean the mushrooms, wash, cut into slices, stew in their own juice for about 1 hour. Finely chop the finished mushrooms, mix with chopped onion. Fry this mixture in vegetable oil until the onion is ready. Salt and pepper. Sprinkle with green onions before serving.
Recipe number six - harvest for the winter
How nice it is to open a jar of mushroom caviar in winter and smell the aroma of a summer forest! In this case, it is advisable to use porcini mushrooms or chanterelles for its preparation. Ingredients:
- 1 kg of prepared mushrooms,
- 5 tablespoons of vegetable oil,
- 1 tablespoon mustard,
- 5 tablespoons of vinegar 5%,
- 4 g of citric acid,
- salt, black ground pepper.
Preparation:Boil the mushrooms in water with salt and citric acid (40 g of salt and 4 g of citric acid per 1 liter of water), constantly skimming off the foam. When they are ready, drain in a colander. Pass the dried mushrooms through a meat grinder or chop very finely with a knife, season with vegetable oil, mustard diluted in vinegar, add salt and ground black pepper to taste. Mix the resulting mass well and transfer to prepared jars. Sterilize for 45 minutes. We wish you a bon appetit and memories of summer walks in the forest! We recommend reading:
