Mushroom caviar without sterilization for the winter: the most delicious recipes

2024 Author: James Gerald | [email protected]. Last modified: 2023-12-17 14:00

Mushrooms can not only be salted and pickled, they make delicious mushroom caviar. Such a blank can be preserved for the winter without sterilization. At the same time, there are different cooking recipes, they are all simple and tasty.

Mushroom caviar - a simple recipe

Even the simplest recipe without sterilization will allow you to get very tasty mushroom caviar for the winter. For cooking, you can use any mushrooms - collected in the forest or purchased on the market, the main thing is to subject them to preliminary processing.

Ingredients:

• 2 kg of mushrooms;
• 3 onions;
• 3 carrots;
• 400 ml of vegetable oil;
• 2-2, 5 tbsp. l. salt;
• 1 tsp black pepper;
• 3 tbsp. l. vinegar (9%).

Preparation:

Cut the peeled onion into cubes, chop the carrots with a coarse grater

We put a spacious frying pan or a saucepan with a thick bottom on the fire, pour in a glass of oil, heat it up, put all the vegetables at once and fry until soft

Pre-boil the mushrooms for 40-60 minutes, and then pass through a meat grinder. We do the same with fried vegetables

• We return the vegetable mass to the pan, but already together with the mushroom, pour in the remaining oil, add salt and pepper, mix well.
• We put the saucepan with the contents on the stove and cook the caviar over low heat for an hour.

Pour vinegar into the finished hot caviar, mix well, lay out on sterilized jars and tighten the lids tightly

If the mushrooms are not the first freshness, then it is worth soaking them in a solution of water with citric acid (for 2 liters of water - 15 g of citric acid).

Mushroom caviar with vegetables

Mushrooms go well with various vegetables, they "love" garlic very much, so mushroom caviar is even tastier with it. For caviar, you can use not only mushroom caps, some housewives cook it only from the legs, and pickle the caps.

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Ingredients:

• 1.5 kg of mushrooms;
• 300 g carrots;
• 500 g onions;
• 1 kg of tomatoes;
• 3-4 cloves of garlic;
• 0.5 tsp black pepper;
• 100-200 ml of vegetable oil;
• 2 tbsp. l. vinegar (9%);
• 1 tbsp. l. salt (with a slide).

Preparation:

We sort out the forest mushrooms, wash them, put them in a saucepan, fill them with clean water. Then add a spoonful of salt and cook them for 30 minutes, do not forget to periodically remove the foam

• Then we drain the water, but we no longer rinse the mushrooms themselves, otherwise they will lose their mushroom taste.
• Heat the oil in a cauldron, pour onion chopped into cubes into it and fry until transparent.
• After a couple of minutes, simmer the onions along with the grated carrots.

• Cut the tomatoes into arbitrary pieces and pass through a meat grinder.
• Pour the grated tomatoes into the cauldron, in which the vegetables were stewed, boil for 5-7 minutes.

• At this time, twist mushrooms and fried vegetables in a meat grinder.
• We send the mushrooms with onions and carrots to the cauldron with tomato, immediately add a spoonful of salt with a slide, black pepper, mix well and simmer the caviar under the lid for an hour.

• Add finely chopped garlic 15 minutes before cooking.
• A minute before cooking, pour in the vinegar, and put the mushroom caviar directly hot in sterile jars.

Any mushrooms are suitable for caviar, but it is better to use forest ones. And the more aromatic they are, the tastier the appetizer will turn out.

Delicious mushroom caviar from honey agarics

Honey mushrooms are popular mushrooms that are most often used for conservation. They can also be used to prepare delicious caviar for the winter. The recipe is just as simple, without sterilization and high costs.

Ingredients:

• 3, 5-4 kg honey agarics;
• salt and pepper to taste;
• 1 tsp hops-suneli;
• 150 g butter;
• 1 onion;
• 2 carrots;
• 1 head of garlic;
• 1, 5 Art. l.vinegar.

Preparation:

Honey mushrooms must first be sorted out in order to weed out specimens that are unsuitable for conservation. After that we pour them into a saucepan with cold water, wait for a boil, boil for 5 minutes

We drain the first water, rinse the mushrooms, and cook in clean water for the second time for 20 minutes

• Now peel the carrots and the large onion, as well as the garlic. We send vegetables together with honey agarics into a meat grinder.
• Melt the butter in a deep saucepan and fry the onions and carrots in it for 10 minutes.

• Then we send the mushrooms to the vegetables, mix and simmer everything together for 30 minutes.
• Then salt and pepper the caviar to taste, add suneli hops, garlic and vinegar, mix and simmer for another 10 minutes.

We fill sterile jars with mushroom caviar and tighten the lids, which must also be boiled

We use butter if the caviar will stand in the refrigerator. Only vegetable oil is suitable for storing preserves in the basement.

Mushroom caviar from champignons

You can prepare caviar from forest mushrooms for the winter in autumn, but you can cook from champignons at any time. We also offer you to try this recipe for preparing a delicious mushroom snack without sterilization.

Ingredients:

• 1 kg of champignons;
• 2 carrots;
• 1 onion;
• salt and pepper to taste;
• garlic;
• vegetable oil.

Preparation:

• Chop the onion into small cubes, send it to the pan with heated oil and sauté until transparent.
• Grate the carrots, put them in a pan with onions and fry the vegetables until the carrots are soft.

• Chop the champignons with thin plates, transfer to vegetables, fry until all the liquid evaporates.
• After the mushrooms with onions and carrots, salt, pepper, stir and remove from heat.

Put the mushrooms with vegetables in a blender, add garlic to taste and chop, but not until puree. The mushroom caviar is ready

You can use ordinary champignons, but royal ones are better, they have a more pronounced mushroom taste and aroma. You can recognize them by their brown hat.

Mushroom caviar in a slow cooker

Mushroom caviar is not only a tasty, but also a healthy dish, because, as you know, mushrooms are rich in valuable protein and microelements. Therefore, some housewives prepare a mushroom snack for the winter without sterilization in a slow cooker. Such a recipe and preparation method allow much better preservation of valuable substances.

Ingredients:

• 1, 1 kg of mushrooms;
• 2 carrots;
• 3 onions;
• ground black pepper;
• black peppercorns;
• vegetable oil;
• 3 tsp salt.

Preparation:

1. Cut the onion into small cubes and pass the carrots through a large Turk.
2. We sort out the mushrooms, rinse them, cut them into arbitrary pieces and boil them for 15-20 minutes, put them in a colander.
3. Pour oil into the multicooker bowl, turn on the "Frying" or "Baking" mode. Put the onion together with the carrots, fry until golden brown.
4. After combining vegetables with boiled mushrooms, cook for another 10-15 minutes.
5. Then salt and pepper the contents of the bowl, add peppercorns, mix. We switch to the "Extinguishing" mode and start the timer for 30 minutes.
6. After the signal, grind mushrooms with vegetables using an immersion blender.
7. We put the finished mushroom caviar in sterile jars and roll up the lids.

For longer storage, you can add vinegar or vinegar essence.

Mushroom caviar from porcini mushrooms

Caviar can be made from any mushrooms, but some housewives believe that white caviar is best for such a snack. Boletus is considered noble, healthy, very tasty and aromatic.

Ingredients:

• 1 kg of porcini mushrooms;
• 3 onions;
• 3 cloves of garlic;
• salt and pepper to taste;
• vegetable oil.

Preparation:

• Cut the prepared boletus into arbitrary pieces, chop the onion in quarter rings and finely chop the peeled garlic cloves.
• We send the mushrooms to a dry frying pan and fry until all the extracted juice has evaporated.

• Then separately, already with the addition of vegetable oil, fry the onion with garlic until transparent.
• Transfer the fried onions to the mushrooms, cool a little, and then grind with a blender until puree or granular, adding salt and pepper to taste.

Mushrooms cannot be kept in water for a long time, as they absorb a lot of moisture. Then they will have to be stewed for a long time, which will have a bad effect on the taste of the finished product.

Oyster mushroom caviar with tomato paste

Oyster mushrooms are mushrooms, which, like champignons, can be bought at any time of the year and can be used to make delicious and tender mushroom caviar.

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Ingredients:

• 2 kg of oyster mushrooms;
• 3 onions;
• salt and ground pepper;
• 3 allspice peas;
• 1 carnation bud;
• 1 bay leaf;
• vegetable oil;
• 1 tbsp. l. tomato paste.

Preparation:

• Cut the oyster mushrooms into pieces and boil in salted water for 20 minutes.
• While the mushrooms are boiling, quickly chop the onion into cubes and fry in vegetable oil until golden brown.

• 5 minutes before the mushrooms are ready, add allspice to them along with cloves and bay leaves, this will give a more interesting aroma to the finished caviar.
• Drain the water from the boiled oyster mushrooms, give them a little time to cool down and twist them in a meat grinder with a large grate.

• Add tomato paste to the mushroom mass, lay out the overcooked onions, pour in a little oil, mix and return to the fire.
• Cook the caviar with constant stirring for 15 minutes, add salt and pepper to taste 5 minutes before cooking.

We fill sterile jars with hot mushroom appetizer and tighten the lids

In oyster mushrooms, it is imperative to cut off the thick leg, it is very tough and will be felt in the finished caviar.

Mushroom caviar from dried mushrooms

If you did not manage to collect forest mushrooms, then you should not worry, because tasty and aromatic mushroom caviar can be prepared from dried fruits.

Ingredients:

• dried mushrooms;
• 1 onion;
• salt and pepper to taste;
• vegetable oil.

Preparation:

1. Pour the dried mushrooms into a deep bowl, fill with cold water and leave for half an hour.
2. Then we drain the water, rinse the soaked mushrooms, transfer them to a saucepan with clean water and cook for half an hour.
3. Then we drain the water again, pour in clean water to the mushrooms and cook them for an hour.
4. Twist the mushrooms together with peeled onions in a meat grinder.
5. Salt the mushroom mass to taste, pepper if desired, pour in the oil and mix. Caviar can already be served or stewed a little and rolled into sterilized jars.

If the dried mushrooms are not noble, then the first broth must be drained, otherwise the caviar will taste bitter. If it is a porcini mushroom, then just soak and then cook for an hour.

Mushroom caviar can be prepared from forest mushrooms for the winter. You can cook a delicious snack from dried fruits, mushrooms and oyster mushrooms all year round. Each proposed recipe is very simple, and the caviar turns out to be fragrant and very appetizing. It can be spread on bread, cooked with it, or used as a filling for pies and pies.