Mushroom caviar is an excellent way of harvesting forestgifts 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, superimposing it on a piece of bread, add to pizza, to ready-made meat, sauces are prepared with it, baked pies, etc. All this is very tasty, fragrant and appetizing! Mushroom eggs, the recipe of which will be told here, turns out to be gentle, with the scent of the forest. But he, of course, is not the only one. You will see the recipes for making caviar from spits, white, veshenki, chanterelles, etc. In addition, you can experiment with dried or salted mushrooms, from which you also get a tasty and spicy mushroom dish. So, let's try!
Recipe the first - from fresh mushrooms
For the preparation of caviar according to this recipe, any fresh mushrooms: white, podberezoviki, boletus, butter, etc., can be used. 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: Mushrooms rinse, peel, cut and put out in vegetable oil. Add already passaged onions, sour cream, salt. After that, hold on for another 15 minutes. Then cool and pass through a meat grinder. In the resulting caviar put finely chopped green onions, mix everything thoroughly. Serve cold. For the information of housewives: mushroom caviar is a wonderful semi-finished product if it is packaged in plastic bags and frozen. In the winter it can be used for sandwiches, stuffing potatoes, making sauces, as a filling for pies, pizzas, etc.
The second recipe is from dried mushrooms
You can cook caviar from dried mushrooms. To do this, they must be washed and soaked overnight in a small amount of water. After about 10 hours, carefully drain the infusion and strain. Mushrooms again rinse and put back into the already strained infusion, bring to a boil and cook for 15 minutes. Cool, remove the mushrooms and let them through 3 times through a meat grinder or grind in a blender. If the mushroom caviar turns dry, then you can add a little mushroom broth, but do not make it too liquid. Salt to taste. Stir thoroughly and put into clean glass jars, which you can tie with 3 layers of gauze. Keep in the refrigerator or in any other cool place.
Recipe the third - from the drink
Mushroom caviar, the recipe of which we will now tell you, is prepared from the fish. It turns out very tasty. When the caviar cools, it's just impossible to tear it away! 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: Mushrooms cleaned of dirt and rinse well. Put into a saucepan and add water, salt and boil for 40 minutes. Cut the carrots. Preheat the vegetable oil. Put carrots in it and fry until half cooked. Add to it a chopped onion. Continue to fry. In these vegetables put the sliced and peeled tomato, later - the crumbled garlic. Vegetable mass pepper and salt to taste. From broth to get mushrooms, transfer them to another pan with preheated vegetable oil, fry for 15 minutes. Then through the meat grinder to pass separately fried vegetables and mushrooms. Then connect both masses. Thoroughly mix everything. The caviar is ready. It remains to expand it on clean glass jars under nylon covers. Use as needed. 
Recipe Four - from salted mushrooms
In winter, if you have enough salted mushrooms, you can treat yourself to caviar, cooked from them. It turns out juicy and tasty.
- Option 1
Ingredients:
- 170 g of salted mushrooms,
- 50 g of oil,
- 100 g of onions,
- salt, pepper - to taste.
Preparation: Mushrooms, if very salty, pre-soak to remove excess salt from them. Onions finely chop and fry in vegetable oil. Mushrooms combine with onions, and this mass is passed through a meat grinder. If necessary, add salt, pepper. Mix thoroughly. Before serving, decorate with green onions.
- 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: Salted mushrooms rinse in running water, pass through a meat grinder or finely chopped. Whole onions, fry in vegetable oil, add mushrooms to it and simmer for 15 minutes. Ready to season with vinegar, crushed garlic, pepper, if necessary - salt. Put into a salad bowl, sprinkle with green onions.
Recipe for the fifth - from the cheeks
Mushroom caviar, cooked 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: Mushrooms clean, wash, cut into slices, stew in your own juice for about 1 hour. Finished mushrooms finely chop, mix with chopped onions. This mixture is fried in vegetable oil until the onions are ready. Salt and pepper. Sprinkle with spring onions before serving.
Recipe number six - harvest for the winter
How pleasant it is to open a jar of caviar with mushrooms in the winter and feel the aroma of a summer forest! In this case, for its preparation, it is advisable to use white mushrooms or chanterelles. 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: Mushrooms boil in water with the addition of salt and citric acid (based on 1 liter of water - 40 grams of salt and 4 g of citric acid), constantly removing the foam. When they are ready, throw in a colander. Discuss the mushrooms through a meat grinder or cut very finely with a knife, season with vegetable oil, diluted in vinegar with mustard, add salt and ground black pepper to taste. The resulting mass is well mixed and transferred to prepared cans. Sterilize for 45 minutes. We wish you a pleasant appetite and memories of summer walks through the forest! We advise you to read:
