Blackberry mushroom caviar recipe. Caviar from frozen mushrooms. Mushroom caviar from saffron milk caps

Once upon a time in the life of any housewife who loves to cook and surprise loved ones with her culinary delights, the moment of truth comes: all the recipes have been executed with a bang hundreds of times. To please your loved ones, try to surprise them with a cold appetizer that is undeservedly forgotten by many chefs, which can be perfectly served as a warm one. We are talking about mushroom caviar made from boiled mushrooms. Any representatives of the edible species are suitable for its preparation.

Mushroom caviar is currently undeservedly forgotten by many

Required:

mushrooms (assorted or any one type) - 1.9 kg;
carrots - 0.240 kg;
onion - 0.240 kg;
table vinegar - 0.020 l;
non-iodized table salt - to taste;
vegetable oil - 0.400 l;
freshly ground black pepper - 0.003 kg;
bay leaf - 3 pcs.

Cooking process:

First of all, you need to thoroughly wash the mushroom mass. Carefully clean it of adhering dirt and debris.
Place the prepared product in a large wide saucepan and fill it with salted water. Place the pan on the stove.
Cook the product over medium heat at a low simmer until done. This takes from 20 to 40 minutes, depending on what variety is used.
Once the mushroom mixture is ready, pour it into a colander. Let the water drain completely, leaving it in a colander for a while.
While the water is draining, peel the vegetables, chop them finely and sauté.
Remove the mushrooms from the colander. To achieve a more fluffy consistency, it is better to use a blender.
When the mushrooms are chopped, add them to the sautéed vegetables.
Add fat, bay leaf, pepper, salt. On the lowest heat, simmer the mixture under the lid with constant stirring for 1.5 hours. Some time before the end of cooking, pour in vinegar, stir the contents, and remove from heat.
Cool. Place into prepared, sterilized containers. Do not close the lids completely. Allow the product to cool.

Various recipes for pickling saffron milk caps for the winter

As an option, you can use garlic, herbs, your favorite spices, and a couple of mushroom cubes.

Mushroom caviar (video)

Preparing a snack from honey mushrooms

Required:

honey mushrooms - 0.500 kg;
vegetable oil - 0.200 l;
onion - turnip - 0.250 kg;
carrots - 0.250 kg;
table vinegar - 0.020 l;
salt;
pepper.

The workpiece is stored exclusively at a temperature not exceeding +10°Ϲ

Cooking process:

Pour oil (0.030 l) into a large frying pan and place on the stove.
Cut the vegetables into strips and sauté. Then remove from heat and transfer to a separate bowl.
Pour oil (0.070 l) into a saucepan and heat it well. Fry the honey mushrooms for about a quarter of an hour.
Remove from heat, cool slightly, and puree with vegetables in a blender.
Pour the remaining oil into the pan and return to the stove.
Place the prepared mixture of honey mushrooms and vegetables into a saucepan. Add spices. Cook covered for a quarter of an hour.
If the appetizer will not be served immediately, add vinegar, mix well, and boil a little. Then pack it into jars.

The workpiece is stored exclusively at a temperature not exceeding +10°Ϲ.

Caviar from boiled honey mushrooms with eggplants

Required:

honey mushrooms - 1.0 kg;
eggplants - 1.0 kg;
parsley - 0.100 kg;
garlic - 0.020 kg;
onion - turnip - 0.300 kg;
table vinegar - 0.020 l;
vegetable oil;
spices.

The appetizer can be served warm

Cooking process:

Boil a kilogram of honey mushrooms for a quarter of an hour in salted water. Cut in small pieces. Place in a large frying pan. Fry for a few minutes.
Cut the eggplants into small cubes. Soak in salted water. Drain the water. Fry the eggplants in portions and place in a separate bowl.
Add oil to the same frying pan, add peeled finely chopped onions. Fry a little.
Grind all prepared ingredients in a blender. Place back into the pan. Salt, pepper, add oil, add chopped garlic. Fry everything together for a few minutes. Bring to taste.
Add finely chopped parsley. You can use any greens (dill, basil).

How to pickle mushrooms: step-by-step recipes and tips

The appetizer can be served warm. Caviar looks beautiful in tartlets, especially on a festive table.

Appetizer of boiled champignons and liver

Quite an original recipe, rare, but the result is worth spending time on it.

Required:

liver - 0.400 kg;
onion - 0.200 kg;
carrots - 0.200 kg;
boiled mushrooms - 0.400 kg;
vegetable oil - 0.100 l;
butter - 0.200 kg.

Original recipe

Cooking process:

Cut the processed carrots and onions into arbitrarily large pieces. Fry until golden brown.
Wash the liver, cut into cubes, add to the vegetables, stir, add a glass of boiling water, and close with a lid. Simmer for a quarter of an hour.
Fry the boiled mushrooms.
Puree vegetables with liver and mushrooms in a blender. Transfer to a saucepan. Add salt, any pepper, garlic, herbs to taste.
Mix the contents of the pan thoroughly. Add butter cut into small pieces. Stir again and wait until it dissolves. Remove from stove. Divide into jars.

Mushroom dishes are a decoration of Russian cuisine, but it is no secret that the onset of progress and urbanization is gradually reducing the number of mushroom dishes in our diet. The endless possibilities of collecting the purest and most edible mushrooms and preparing many dishes from them all year round, which were perhaps the main diet of our ancestors, are gradually becoming a thing of the past.

Even after purchasing mushrooms, many housewives only know how to prepare 3-5 recipes for dishes that include mushrooms. Only real mushroom pickers know almost everything about mushrooms: what mushrooms should be collected and at what time, how long should boletus, milk mushrooms, russula be cooked, what mushrooms are ideal for pickling, pickling, drying, stewing, what foods do they go perfectly with? Let's try to at least improve this situation a little.

Mushroom caviar from boiled mushrooms - basic technological principles

When preserving food, first of all, pay special attention to the issue of the safety of the prepared products - for canned mushroom dishes this requirement doubles. Let us briefly formulate the basic rules of mushroom canning:

The main principle of canning, which ensures long-term storage of products, is the sterility of containers, careful sorting of ingredients to remove dirt and signs of spoilage of vegetables. Shelf life is increased by pasteurization, which destroys harmful microorganisms. The duration of pasteurization depends on the volume of the cans, heating temperature, and the degree of preliminary heat treatment of the products.

Mushrooms have a dense texture and retain their shape even after prolonged cooking, but you should also take into account the degree of cooking of other components included in the dish: the consistency of the caviar components in the finished dish should be the same.

When stewing, vegetables and mushrooms, which consist primarily of water, retain at least 50% moisture. For preparations, use purified water.

The tightness of the closure protects the workpieces from the access of air, which, together with the products, contributes to the development of pathogenic microorganisms. Therefore, you need to carefully check the quality of the closures of the cans.

If products are prepared without pasteurization, then it is necessary to increase the content of natural preservatives in the products: salt, acetic acid, sugar. But sometimes this technique is not very suitable, because it significantly changes the taste of the product, not for the better.

When you use an unfamiliar recipe for the first time, do not take risks; it is better to pasteurize the product to avoid unnecessary troubles, even if the authors of the recipes emphasize that everything has been tested.

Some natural spices, in addition to taste and aroma, also have an antimicrobial effect: hot pepper, turmeric, bay leaf, juniper and other natural spices. Since various artificial stabilizers are not used in home canning, as in production, it is necessary to take into account the properties of spices in the process of home preparation.

When canning, it is better to add fresh herbs 5-10 minutes before the end of cooking or stewing in order to better preserve their aroma in the jar.

If you are not well versed in the types of mushrooms, then just buy those that are grown in greenhouses: champignons, oyster mushrooms, some types of honey mushrooms. Of course, the taste and smell of caviar from such mushrooms will be less intense, but you don’t have to worry about health safety - these mushrooms can be safely used for any dishes without prior boiling.

Mushroom caviar in a jar or in the freezer is an opportunity to quickly prepare pies or pizza, soup, cabbage rolls, stuffed eggplants, zucchini or tomatoes, add it to meat soups or use it to prepare porridges and beans.

1. Mushroom caviar from boiled mushrooms - preparation for honey mushroom soups

Ingredients:

Honey mushrooms 5 kg

Muscat, ground

Carrots 400 g

Bay leaf

Purified oil 250 ml

Vinegar 9% 150 ml

Greens (dill, parsley) 200 g

Yield: 5 cans of 0.5 l

Cooking method:

Sort the mushrooms: leave whole ones for pickling, drying or pickling - all the rest are suitable for caviar. Clean them from leaves and pine needles, soak in cold water and wash well.

Place in a large saucepan, fill with water and bring to a boil. To remove foam, drain the water, drain them through a colander, and rinse. Pour purified water into the pan and add the mushrooms again. Cook over low heat for 20 minutes, adding peeled whole carrots (2 pieces, medium size), 2 washed whole onions in peel, salt, bay leaf, allspice and black pepper. Continue cooking for 20 minutes until the mushrooms sink to the bottom.

Remove the boiled mushrooms with a slotted spoon and strain the broth. Peel the remaining onion and grind in a meat grinder together with the mushrooms. Pour the prepared mixture with broth, simmer for 10 minutes over low heat, adding oil.

Place hot mushroom caviar in heated, dry and sterile jars. Separately add 30 ml of vinegar, nutmeg, ground pepper, and chopped herbs to each jar. Cover them with sterile lids and pasteurize for 40 minutes. Then screw on the lids, turn the jars over, and wrap them up. When it cools down, move it to the basement.

Mushroom caviar from honey mushrooms according to this recipe can be used for fillings. Only in winter, after opening the jar, do not forget to simmer the caviar in butter, adding dried ground mushroom powder.

2. Mushroom caviar from boiled mushrooms - preparation for first courses of milk mushrooms (dry frozen)

Ingredients:

Milk mushrooms 3 kg

Spices - to taste

White roots (celery and parsley) – 50 g each

Carrots, red 90 g

Fresh dill – 120 g

Vegetable fat 150ml

Foil bags

Preparation:

Sort and wash the milk mushrooms. Soak them for a day in salted water. The soaking time can be increased to two days. Before the main preparation, milk mushrooms need to be boiled twice, rinsing and changing the water. Cooking time is 20-25 minutes. When boiling again, add salt (20 g/1 l), bay leaf, white roots (parsley, celery), carrots, dill, and a mixture of peppers.

Finely chop the boiled mushrooms and fry in hot oil, adding finely chopped onion. Divide the prepared caviar into portions and place in prepared food foil bags. Choose the serving size arbitrarily. Seal the edges of the bags tightly and tightly. Place them in the oven preheated to 200°C for another 20 minutes. Then turn off the oven and, without removing the workpiece, cool it. Transfer the caviar in foil, without unwrapping, into a container and put it in the freezer.

Frozen mushroom caviar from boiled mushrooms can be stored for 6 months. Use the preparations for cooking soups, and in order to enhance the aroma of the mushroom broth, also prepare powder (mushroom seasoning) from dried porcini mushrooms and honey mushrooms.

3. Mushroom caviar from boiled mushrooms - chanterelles in tomato

Ingredients:

Chanterelles 4 kg

Firm tomatoes 1.0 kg

Carrots 500 g

Oil, purified 300 ml

Hot pepper, capsicum - to taste

Garlic 100 g

Cloves, coriander, allspice - to taste

Sugar 80 g

Salt, coarse 100 g

Greens 200 g

Vinegar essence40 ml

Milk 1.5 l

Yield: 12 cans of 0.5 l

Progress:

Sort and wash the chanterelles. Soak for 2-3 hours in ordinary cold water, then drain it, and soak again for an hour, adding milk and a little salt to the water. If the chanterelles were collected in hot, dry weather or in a pine forest, then they probably have accumulated bitterness, which can be removed with milk. After this, rinse the mushrooms in running water and cook in a large volume of water.

Peel and then cut into small cubes the tomatoes, onions, carrots, hot peppers, and chop the herbs. Cut the chanterelles into slices. Heat the oil, sauté the onions and carrots, then add the tomatoes and peppers, season with spices and simmer the dressing for 10 minutes.

Place the chopped chanterelles in jars, waist-deep. Add a teaspoon of vinegar essence, chopped garlic and chopped herbs to each jar. Spread the hot dressing on top in equal parts. Place the jars in a pan filled with hot water, sterilize the caviar for 20 minutes from the moment it boils. Screw on the lids and invert the jars. Wrap it up, and after cooling, put it in a dark and cool place.

4. Mushroom caviar from boiled mushrooms - russula with white beans in tomato

Products:

Beans, pearl 750 g

Russula

Tomato paste 450 g

Oil 300 ml

Bay leaf

Salt 20 g per 1 liter of sauce

Ground coriander

Carnation

Sugar - to taste

Vinegar 9% - 25 ml per 1 jar

Preparation:

Sort the beans and soak overnight. Cook it. The grains should be dense, but not boiled.

Soak the russula in salt water. Mushroom pickers assure that these mushrooms can not be boiled, but can be used immediately for cooking, but for your own safety, boil them for 20 minutes, then rinse and chop finely.

Chop the onion and saute it with tomato paste in vegetable oil. Chop and add garlic, ground spices, sugar, salt and water (1.5-1.7 l). Whisk the dressing until smooth.

Place the prepared mushrooms and beans in a deep bowl, pour in the prepared sauce, simmer for fifteen minutes, and then place the prepared caviar and beans into prepared heated jars with a capacity of 0.5 liters. Pour vinegar into each jar, cover and pasteurize for 25 minutes. Seal the jars and turn them over. Store in a cool and dark place.

5. Mushroom caviar from boiled mushrooms with rice - filling for pies, cabbage rolls and vegetables

Ingredients:

Boletus 3 kg

Carrots 1.2 kg

Oil 200 ml

Rice, polished (boiled) 600 g

Cardamom

Bay leaf

Cooking technology:

Sort through the fresh boletus mushrooms, cut off the stems at the base, rinse thoroughly, and place in a saucepan. Fill with water and bring to a boil. Drain in a colander and refill with purified and cold water. Considering the subsequent frying of the mushrooms, cook over moderate heat for 20 minutes over moderate heat, adding a little more salt to the water. Wash the mushrooms again and cut them into cubes or pass them through a meat grinder with large holes.

Cook the rice until half cooked. Finely chop the peeled onion and chop the carrots on a coarse grater. Grind the spices into powder. Heat oil in a deep saucepan. Fry the mushrooms, season with spices, and transfer them with a slotted spoon to a separate bowl. Sauté carrots and onions in the same oil. Place the mushrooms back into the saucepan and add the boiled rice.

After simmering the caviar with rice for 15 minutes, place it in sterile hot jars. Cover them with lids and place on a baking sheet. Pour hot water into the bottom of the baking sheet and place it in the oven, preheated to 180°C, for 15 minutes. Immediately seal the jars by removing them from the oven one at a time. Turn over and wrap. After cooling, transfer to the basement.

6. Mushroom caviar from boiled mushrooms – hodgepodge of boiled mushrooms and cabbage

Products:

White cabbage

Vegetable fat

Frozen boiled mushrooms

Spices to taste

Tomato sauce

Vinegar 9% 30 ml per 0.5 l

Preparation procedure:

Chop the washed and peeled vegetables and fry them separately, and then simmer by adding salt, sugar, ready-made tomato sauce and ground spices along with mushrooms. All ingredients for the dish are taken in the same quantity, tomato sauce and spices are to taste, and vinegar is added before rolling the lids, 30 ml into each jar (0.5 l).

Pasteurization time is 15 minutes. Check the quality of the seal by turning the jars over and wrap them until they cool completely.

For canning, use coarse kitchen salt that is not iodized.

Often, some recipes indicate the amount of salt, sugar and vinegar in grams, while in others the measures are written in tablespoons. This creates confusion that wastes valuable time in the canning process. Make a sign for yourself and attach it in a visible place in the kitchen so that you never forget how many grams and what is contained in a tablespoon or teaspoon, so as not to be distracted from work by searching for tips on the Internet.

Canning jars can be prepared ahead of time so you don't have to waste time on the day you're preparing food for canning. Clean them with regular baking soda, rinse under strong running water and dry in a preheated oven. Then sterilize the lids, dry them in the oven and cover the jars. The container can not be removed from the oven until it is needed, and if you need to empty the oven, then transfer the jars to the table and be sure to cover them with a towel to maintain sterility.

When preparing jars and lids for canning, always add a couple of spare jars to the required quantity: it may happen that defects are suddenly discovered in the jars or lids, or the calculation of the required amount of containers turns out to be not entirely accurate, but the product is already ready for packaging and must be laid out in hot. Free yourself from unnecessary fuss in the kitchen during the hot preparation season.

Mushroom caviar is a tasty and nutritious snack, because in terms of protein content, “forest dwellers” are slightly inferior to meat. For production, not only fresh mushrooms are used, but also salted, frozen, and dried. Let's discuss how to prepare mushroom caviar for the winter.

There is a jar of various snacks in every refrigerator. I opened the lid and a minute later an appetizing dish appeared on the table, to which a spoon was reaching. A popular appetizer made from crushed ingredients is caviar, which turns a simple piece of bread into an appetizing and healthy dish.

What mushrooms do you use to prepare caviar at home? From any edible. After salting and marinating the caps, there are still legs left - feel free to cook caviar from them. Vegetables, herbs and spices will decorate the appetizer and enrich the composition with useful substances.

Classic recipe for fresh forest mushrooms

The classic recipe is suitable for connoisseurs of rich mushroom taste. Try making caviar from chanterelles and honey mushrooms; it is considered the most delicious.

Ingredients:

Mushrooms – 2.5 kg.
Salt – ½ cup.
Vegetable oil – ½ cup.
Onions – 800 g.
Water – 400 ml.
Greens – dill and parsley.
Vinegar 9%.

How to cook:

Prepare the mushrooms: remove large debris, wash, and chop. Place the pieces in salted water.
Cook for half an hour over low heat, stirring and removing foam, then drain in a colander.
Chop the onion and sauté in oil until golden brown.
Grind the mushrooms and onions in a meat grinder.
Add chopped herbs and vinegar to the resulting mass: for one jar you will need 1 tbsp. l. vinegar and a couple of sprigs of herbs. Move carefully.
Divide the mixture into jars and cover loosely. Sterilize jars of caviar for 45 minutes.
After seaming, place the jars upside down, cover with a warm cloth, and let cool completely.

Video recipe

Recipe without sterilization

If you don't want to sterilize jars, this recipe is for you. After chopping, the mushroom mixture is additionally stewed for some time, this protects the preparation from spoilage.

Ingredients:

Mushrooms – 1 kg.
Water – 1 l.
Onions – 4 pcs.
Garlic – 3 cloves.
Vinegar – 2 tbsp. l.
Salt pepper.

Preparation:

Pour water over the prepared mushrooms, bring to a boil and cook for 10 minutes. Drain in a colander, rinse well, then place in salted water and cook for 15 minutes.
Drain the broth and grind the mushrooms in a meat grinder.
Chop the onion and garlic. Sauté the onion until translucent.
Mix onions and mushrooms, add garlic and pepper.
Fry the mixture for 10 minutes.
Place in jars, pour 1 tbsp on top. l. vinegar.
Seal the jars using plastic lids or roll them up.
Place the cooled snack in a cool place.

To prevent mold from appearing on the surface, you can put horseradish leaves on top of the caviar. They have bactericidal and antibacterial properties.

Video cooking

Delicious frozen mushroom caviar

Do you want to enjoy caviar, but only mushrooms from the freezer are available? Feel free to prepare a snack from them. It tastes just like a product made from fresh mushrooms.

Ingredients:

Frozen mushrooms – 2 kg.
Vegetable oil – 8 tbsp. l.
Onions – 2-3 pcs.
Carrots – 1 pc.
Tomato paste – 3 tbsp. l.
Ground black pepper – 1 tsp.
Salt.
Parsley.

Step-by-step preparation:

Pre-defrost the mushrooms and boil in salted water for 30-40 minutes.
Pour off excess liquid, reserving about 0.5 cup to preserve the mushroom flavor and smell.
Sauté finely chopped onion until transparent.
Grate the carrots using a coarse grater and fry over medium heat until soft.
Combine mushrooms with vegetables, grind the mixture through a meat grinder.
Place the bowl with the mixture on low heat. Stir constantly to prevent burning.
When the mixture boils, add tomato paste, herbs and spices. The mushrooms were boiled in salted water, so salt carefully and do not overdo it.
Cover the dish with a lid and simmer for 40 minutes. Place the caviar into jars.
Boil the jars for 15 minutes, seal and refrigerate without waiting for them to cool.

Do not use frozen mushrooms that have expired: fresh mushrooms can be stored for no more than a year, boiled mushrooms can be stored for no more than 4 months.

Dried mushroom caviar

Mushrooms do not lose their beneficial qualities after drying. Dried ones will produce caviar with a rich aroma. Chefs recommend taking tubular types - white, boletus, boletus, boletus.

Ingredients:

Dried mushrooms – 2 kg.
Onions – 400 g.
Tomatoes – 600g.
Vegetable oil – 300 ml.
Salt pepper.

Preparation:

Place dried mushrooms in boiling water. After half an hour, drain the liquid, rinse, and cut into pieces. Boil in salted water for 30 minutes.
Grind the mushrooms using a meat grinder and fry in oil for half an hour.
Chop the tomatoes, finely chop the onion. Fry the vegetables separately from the mushrooms.
Combine the mushroom mixture with the vegetable mixture, add spices, and simmer for another 15 minutes.
Place the caviar in jars and sterilize.
Place the preparations in the refrigerator or cellar.

How to cook champignon caviar

You don’t need to go into the forest with a basket to buy champignons; they can be easily found on store shelves all year round. They have a delicate structure, so they cook faster than others. In this recipe, the champignons are not boiled, but fried, which makes the taste richer.

Ingredients:

Champignons – 2 kg.
Onions – 4 pcs.
Carrots – 4 pcs.
Vinegar - 4 tbsp. l.
Bay leaf – 4 pcs.
Salt pepper.
Vegetable oil for frying.

Preparation:

Wash the champignons, dry them, cut into slices.
Grate the carrots on a fine grater and chop the onion. Fry vegetables with oil until soft.
Add mushrooms, bay leaf, salt and pepper. Simmer for 10 minutes, stirring regularly.
When the mass has cooled, remove the bay leaf. If a lot of juice comes out, drain off the excess.
Grind the mixture with a blender, pour in vinegar and stir thoroughly.
Place the caviar into jars. Sterilize for 15 minutes, seal.

In appearance, champignon caviar is similar to pate. Ideal for sandwiches either alone or in combination with herbs, grated cheese, and chopped egg. Fans of mushroom sauce will be able to prepare it themselves using caviar from champignons.

To ensure that the taste of mushroom caviar lives up to expectations, and the jars of the appetizer last the whole winter, experienced chefs recommend.

Do not use different varieties of mushrooms unless you are sure they will go together.
From fresh ones, choose only high-quality specimens, without rot or wormholes.
Milk mushrooms and rows are considered conditionally edible. Soak them in water with added salt (1 tsp) and citric acid (0.5 tsp)
To avoid poisoning, be sure to boil the mushrooms.
Be sure to sterilize jars and lids before use.
The best way to store jars is under plastic lids. Keep them cold.
If you plan to keep it in a regular room, use metal lids.
Throw away the jars if you notice a bulging lid or bubbles appear in the caviar - this means that bacteria that cause botulism have multiplied in the product.
Do not store an open jar for more than 5 days.
If caviar is prepared for use in

Preparing for the winter has long gone beyond the usual understanding of our grandmothers, recipes are becoming more sophisticated and interesting. But the traditional mushroom caviar for the winter remains unchanged, the recipe through a meat grinder. Many of us remember this kind of caviar, without the addition of preservatives and flavor enhancers, from childhood. For clarity, we are posting a recipe from honey mushrooms with step-by-step photos.

Ingredients:

Mushrooms- 1 kg

Bulb onions— 2 pieces (150-200 grams)

Carrot— 1 piece (100-150 grams)

Sunflower oil— 50 grams

Spices: salt, ground black pepper.

How to cook mushroom caviar for the winter

1. Sort out the mushrooms (in this case, honey mushrooms). Clear forest debris. Cut off the soil-stained legs. Rinse in cool, running water. Leave the small honey mushrooms for or (mmm, my mouth is watering). And from large and overgrown ones, we will prepare delicious caviar.

2 . Boil honey mushrooms in salted water with the addition of bay leaves for 30-40 minutes. Drain the water through a colander and rinse the honey mushrooms under running water.

3 . Peel the carrots and onions. Slice. Sauté in vegetable oil until blush appears.

4. Grind the fried carrots and onions through a meat grinder.

5 . Next, grind the boiled mushrooms in a meat grinder.

6 . Mix carrots, onions and honey mushrooms. Add salt and pepper to taste. Place in a cauldron or frying pan. Simmer the caviar over medium heat for 40 minutes, stirring regularly.

7 . Place in sterilized jars, leaving 1 cm to the neck.

8 . Fill the remaining space with vegetable oil. This way there will be no air left in the jar and, therefore, the shelf life of the product will increase. We roll up the jars. Store in the refrigerator.

Delicious mushroom caviar is ready for the winter

Bon appetit!

Recipes and storage rules

Before preparing caviar for the winter, read the rules for storing caviar. To avoid infecting yourself and your loved ones with botulism.

Remember that botulism develops precisely in preserved mushrooms; according to statistics, 80% of the sticks were found there. The most common reason for the appearance of botulism bacteria is soil getting into jars along with honey mushrooms, chanterelles, etc.

To avoid this, you need to:

First of all, carefully prepare the products, as well as subject the seaming to high-temperature treatment.
Secondly, storage of mushroom twists must be carried out according to the rules! That is, the temperature should be a maximum of +10 degrees, since botulinum begins to launch its tentacles into preservation at +30 degrees.

Mushroom caviar “combined” recipe through a meat grinder

Onions – 2 medium-sized pieces.
Mushrooms, take different ones, about 3 types, maybe more - 1 kilogram. White and chanterelles, honey mushrooms.
Ground pepper, black – 1 teaspoon.
Salt – 2 tablespoons.

Let's prepare the mushrooms: rinse them well, dry them and rinse them again, then fill them with cold, clean water and leave for half an hour. Add water and rinse, place in a colander. Then let it cook for 20-30 minutes. This lengthy procedure does not end with boiling; immediately after hot water, you need to immerse the mushrooms in cold water. After they dry, pass them through a meat grinder.

Peel the onion and add to the honey mushrooms, chanterelles, and champignons, chop into small pieces, if desired. Add salt and pepper, mix and place in pre-sterilized jars, screw and leave in a cool place, cellar or refrigerator until convenient. Caviar needs at least 2 weeks, then you can taste it.

Porcini mushroom caviar for the winter recipe through a meat grinder

Porcini mushrooms – 1 kilogram. Based on 4 half-liter jars.
Onions – 5 large pieces.
Sunflower oil – 10 tablespoons.
For a bite (6%) – 4 tablespoons.
Water – about 1 liter.
Dill and parsley, or other favorite greens - half a bunch.

Wash and peel the white ones well, boil them for half an hour, then change the water, cook for another 5 minutes, remove and rinse with cold water, dry and grind in a meat grinder.

Peel and wash the onion, cut it into small pieces and fry until golden brown, after which we treat it in the same way as mushrooms - put it through a meat grinder. Mix with mushrooms, salt, finely chopped herbs, vinegar and sunflower oil. Then we roll it into pre-prepared jars (boil the lids). Store in a cellar or refrigerator.

Mushroom caviar with vegetables through a meat grinder recipe for the winter

Champignons or honey mushrooms are great. You need 1 kilogram.
Onions – 3 large pieces.
Carrots – 200 grams.
Vinegar (9%) – 1 teaspoon.
Sunflower oil – 20 milliliters (1 cup).
Black pepper and salt.

Wash and peel honey mushrooms or champignons, and grind through a meat grinder. We will do the same with carrots and onions, after which the vegetables need to be fried until golden brown. Mix the rolled mushrooms with fried vegetables. Simmer the mixture for about 1 hour over low heat with the addition of vegetable oil and ground pepper and salt.

A few minutes before you remove the caviar, add vinegar and stir. We put our dish into sterilized jars and roll up the prepared boiled lids. Store at a temperature of +6 degrees.

Mushroom caviar with tomatoes recipe through a meat grinder for the winter

White mushrooms, honey mushrooms, chanterelles – 1 kilogram.
Onion – 300 grams.
Tomatoes – 300 grams.
Sunflower oil.
Ground black pepper and salt.

The mushrooms need to be washed thoroughly under running water, dried, boiled for half an hour, then drained, let the mushrooms cool slightly, and grind in a meat grinder. Then fry in sunflower oil over medium heat.

Peel the onion, cut into thin rings, also chop the tomatoes, stir over medium heat and mix with mushrooms, simmer a little more in a frying pan, adding pepper and salt, maybe a little ground bay leaf and coriander seeds.

Place caviar in sterilized jars, cover with lids, boil the jars with their contents in a large saucepan, then roll up the boiled lids. Store in a cool place.

Spicy mushroom caviar

Porcini mushrooms – 3 kilograms.
Hot pepper, red – 3 pods.
Vegetable oil - for frying.
Garlic – 1 head.
Salt and ground black pepper, dried herbs, coriander beans.

Peel and wash the white ones, cut into squares. Remove seeds from hot peppers and cut into small pieces. We also peel the garlic and cut it into rings. Then fry the mushrooms with pepper and garlic in sunflower oil. First you need to throw in the garlic for 1 minute, add hot pepper to it, after 5 minutes add mushrooms. Add all the necessary seasonings and spices.

When the vegetables are fried, grind them in a meat grinder. We sterilize the jars and boil the lids. Place in jars and seal, store in the refrigerator.