Mushroom caviar from boiled mushrooms

2024 Author: James Gerald | [email protected]. Last modified: 2024-01-12 17:37

• Category:

  Blanks for the winter

• Cooking time:

  1 hour

Ingredients

• mushrooms
• onion
• carrot
• vinegar
• vegetable oil
• Bay leaf
• salt pepper

Mushroom caviar is a delicious snack that can be made from any boiled forest mushroom, including several types at once. Thanks to even the simplest recipe, mushroom caviar can be served as an independent dish or used as a filling for a pie or casserole.

Mushroom caviar with onions and carrots

Mushroom caviar from boiled mushrooms is a recipe for the most delicious appetizer that can be served on a festive table. Caviar can be rolled up in jars for the winter or immediately enjoy a savory dish.

Ingredients:

• 1 kg of forest mushrooms;
• 250 g of onions;
• 250 g carrots;
• 1/3 tsp vinegar essence;
• 50-70 ml of vegetable oil;
• 3-4 peas of black pepper;
• 2 bay leaves;
• black or white pepper to taste;
• 1 tbsp. l. salt.

Preparation:

First of all, forest mushrooms are well cleaned of debris and dirt, and then washed under water

• Pour the mushrooms into a saucepan along with bay leaves, fill with ice water and cook for 20-25 minutes. As soon as all the mushrooms have sunk to the bottom of the pan, it means that they are cooked.
• Pour boiled mushrooms into a sieve, rinse with water and wait for all the liquid to drain from them.

At this time, chop the onion into cubes and grate the carrots. Pour vegetable slices into a frying pan with hot oil and fry until tender

After the mushrooms and overcooked onions with carrots, twist through a meat grinder or in a blender, return to the fire, sprinkle with salt, pepper, pour vinegar, stir and simmer under the lid for 30 minutes

As soon as all the liquid has evaporated, we put the caviar in clean sterile jars, cover it with lids and sterilize it in the oven or in a regular pot of water

A jar with a volume of 0.5 liters will take 30 minutes, for 1 liter - 1 hour

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Now we roll up the mushroom appetizer, insulate it and, after cooling, transfer it to storage. We store a jar of caviar opened in winter in a cool place for no more than 5 days.

Mushroom caviar with onions, carrots and garlic

Today there are several options for boiled mushroom caviar, and choosing the most delicious recipe is quite difficult. So, many housewives prepare a mushroom snack with the addition of garlic, which gives the dish a piquant taste.

Ingredients:

• 1 kg of mushrooms;
• 3 carrots;
• 3 onions;
• 5 cloves of garlic;
• salt and pepper to taste;
• 100 ml of vegetable oil.

Preparation:

To begin with, we sort out the mushrooms from debris, clean them of dirt, rinse and boil for 25-30 minutes

• At this time, we pass the peeled carrots through a meat grinder and fry until soft in a pan with butter.

• 

• We also peel the onion, twist it in a meat grinder and fry until transparent.

Now we send mushrooms to the meat grinder, twist and also fry until all the liquid evaporates

Then put the mushrooms, onions and carrots into the brazier, sprinkle with salt and pepper, mix and simmer over low heat for 30 minutes

If the appetizer is prepared for the winter, then add pressed garlic cloves a few minutes before the end of stewing. If caviar is intended for dinner, then it is better to put a spicy vegetable in an appetizer before serving it

Cool the prepared hot caviar, season with garlic and serve. Or we put it in pre-steamed jars, fill it with hot oil, roll it up, cool it under a blanket, and then store it in a cool place.

Mushroom caviar from chanterelles without sterilization

Many housewives claim that the most delicious mushroom caviar is obtained from boiled chanterelles. Of course, an appetizer can be made from any mushrooms, but if you managed to pick up exactly chanterelles, then you should try this variant of a mushroom dish. Ingredients:

• 1.5 kg of chanterelles;
• 2 onions;
• 2 carrots;
• 1 head of garlic;
• 5-6 peas of allspice;
• 2-3 bay leaves;
• 1 tsp ground pepper (red);
• 3-5 carnation buds;
• 100 ml of vegetable oil;
• 1 tbsp. l. salt.

Preparation:

We sort out the mushrooms, rinse well and boil in water with the addition of salt, allspice and bay leaf for 30-40 minutes

At this time, peel the onions, carrots and garlic, chop the vegetables

We put the boiled mushrooms on a sieve, rinse and, as soon as all the liquid drains from them, grind them in a blender or in a meat grinder

In a frying pan with hot oil, fry the onions and carrots until golden brown, and then transfer them to the pan together with the twisted mushroom mass

Pour in oil, stir and put on fire, simmer with constant stirring for 40 minutes

At the end, add red pepper, garlic and a little salt, mix again and keep the caviar on fire for another 5-10 minutes

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We send the finished snack directly hot to sterile jars, roll it up and put it under the blanket. Wild mushrooms can be boiled and frozen, and in winter they can also be stewed with vegetables.

Mushroom caviar with tomato paste

If it was not possible to collect forest mushrooms, then the most delicious mushroom caviar can be made from boiled greenhouse mushrooms. Of course, you can take ordinary champignons, but you should pay attention to the recipe for an oyster mushroom snack.

For some reason, many housewives do not really like to cook such mushrooms - and completely in vain. After all, oyster mushrooms are rich in protein, calcium, iron, iodine and even such a rare vitamin as D2.

Ingredients:

• 2 kg of oyster mushrooms;
• 3 onions;
• 3-4 tbsp. l. vegetable oil;
• salt and pepper to taste;
• 1 carnation bud;
• 3-4 peas of allspice;
• 1-2 tbsp. l. tomato paste;
• 1-2 bay leaves.

Preparation:

We clean the mushrooms, rinse and boil for 20 minutes, at the end add the bay leaf along with cloves and allspice

The spices will give the caviar an interesting taste. After the oyster mushroom, pour it onto a sieve and send it to the meat grinder, twist it on a large wire rack

Cut the onion into cubes and fry in a pan with the addition of oil until transparent

Put the mushroom mass, overcooked onions into a saucepan, put tomato paste, pour in oil, add pepper to taste, stir and put on fire for 15 minutes

If the caviar starts to burn, add more oil

We fill the prepared sterile jars with a delicious mushroom snack and, after cooling down under a blanket, store in a cool place.

Mushroom caviar from dried mushrooms

If you really want to try mushroom caviar from forest mushrooms, but you could not find fresh ones, then you should not be upset. There is a recipe for a dried mushroom snack. The caviar turns out to be just as tasty and aromatic. Ingredients:

• 1, 5 cups dried mushrooms (forest);
• 1 onion;
• 1 tbsp. l. vegetable oil;
• 2 pinches of salt;
• 1-2 pinches of aromatic herbs.

Preparation:

Pour the dried mushrooms into a bowl and soak for a couple of hours in cool water

After that, drain the darkened water, fill it with clean water and put it on fire for 1 hour

Then we pour the mushrooms onto a sieve, and the broth can not be poured out, but used as a basis for making a delicious and aromatic mushroom soup

Chop the onion and simmer it until transparent in oil, lightly salt the onion vegetable and sprinkle it with herbs

Now mix the mushrooms with onions and twist in a blender or in a conventional meat grinder

That's all, a delicious mushroom appetizer is ready. And it is not necessary to roll such caviar for the winter, because you can cook it at least every day.

Spicy mushroom caviar for the winter from podpolnikov

The inhabitants of Siberia are very familiar with such a mushroom as an underfloor, because it is in this region that it grows. Despite the fact that podpolniki are classified as conditionally edible mushrooms, that is, they absorb toxic substances, they are still fried, stewed and preserved for the winter, because the mushrooms are really tasty. Therefore, caviar can also be made from podpolnikov, but any mushrooms are suitable for the recipe proposed below. Ingredients:

• 2 kg of subfloors;
• 1 tbsp. l. mustard;
• 5 cloves of garlic;
• 1 large onion
• 1 carrot;
• citric acid on the tip of a knife;
• vegetable oil;
• 5 tbsp. l. vinegar (9%);
• salt and pepper to taste.

Preparation:

As already mentioned above, the floodplains absorb harmful substances, so first we clean them of dirt and debris, fill them with cold water and leave them for 3 days, while changing the water 2 times a day

After that, boil the mushrooms in water with the addition of salt and citric acid for 30-40 minutes. Then we fold the underfloor plates into a colander and give them time to rest so that all the liquid is drained from them

At this time, use a food processor to chop the peeled carrots and onions, pour the vegetables into a frying pan with hot oil and sauté until soft

• Now we send the mushrooms to the combine, twist and transfer the resulting mass to the fried vegetables, simmer until all the liquid has completely evaporated.
• Pour vinegar into a bowl, put mustard, add salt, pepper and garlic cloves passed through a press, stir. We send the mixture to the stew. Mix everything again, simmer for 5-7 minutes. We lay out the finished snack from the underfloor on steamed jars, roll up and insulate.

In addition to podpolnikov, conditionally edible mushrooms include winter mushrooms, ryadovka, black and aspen milk mushrooms, etc. You should be very careful with such mushrooms, collect only young specimens and soak them in cold water.

Mushrooms are often called "forest meat" because of their high protein content. Therefore, boiled mushrooms can be used to prepare not only the most delicious caviar, but also healthy. True, such a dish should not be given to children, such a product is very heavy for their digestion.

You should also definitely add spices to your snack, such as pepper, turmeric or bay leaf, which have antimicrobial properties.