Mushrooms honey mushrooms recipes for cooking caviar. Mushroom caviar from honey agarics: all the best recipes with photos
Mushroom caviar- this is unusual, but very tasty preparation and one of better ways stock up on mushrooms for future use! In the article I will tell you 6 recipes for a proven and very tasty aromatic gourmet.
This is versatile dish served on festive table and on a normal weekday for a family meal. Delicious appetizer that suits, in my opinion, all dishes. And also caviar can be used for filling pies, pies, dumplings, pizza, eggs, pancakes, lasagna. To make salads and spectacular snacks from it in the form of sandwiches and tartlets, in a word, there is a fantasy where to roam. But what can I say, you can even cook soup from caviar!
For cooking, you can use any forest dwellers, but the most delicious is obtained from honey agarics. In the last article, we already looked at recipes, today there will be recipes without preservation. To prepare caviar, you can take young and overgrown mushrooms, or use the legs of these mushrooms. You can also cook caviar from dried and pickled mushrooms, it also turns out to be unusually tasty!
A simple recipe for making caviar from honey agarics at home
I bring to your attention a simple recipe for caviar from honey agarics. It will take a minimum of time to prepare it, and in winter you will enjoy an incredibly tender mushroom snack, which you will not be ashamed to serve on the festive table and pamper your family and friends on weekdays.
We need:
- Honey mushrooms (boiled) - 0.5-0.7 kg
- Onions - 5 pcs.
- Carrots - 2-3 pcs.
- Garlic - 1 head (6-7 cloves)
- Salt, pepper to taste
- Vegetable oil - 10 tbsp. spoons
Cooking process:
First of all, we need to wash and sort out the mushrooms. Boil in salted water until tender, skimming from time to time. Then mince the mushrooms.
We also pass onions and carrots through a meat grinder.
I use a medium-sized attachment in a meat grinder.
Put the pan on the stove, add 2 tablespoons vegetable oil when the oil warms up, put the onion into the pan and fry it lightly.
We take a clean saucepan, pour in some oil and grease the bottom, then put the fried onions into it. 
Transfer the fried carrots to the pan to the onion.
Then add 4 tablespoons to the pan. tablespoons of oil and fry the mushrooms for 5-7 minutes. 
We transfer the mushrooms to a saucepan with vegetables, salt, pepper to your taste and mix well until smooth. 
We put the pan on low heat, add a little oil to the mass, cover with a lid and simmer for 10 minutes, stirring occasionally. 
After the time has elapsed, we pass the garlic through a press and send it to the pan, stir thoroughly and continue to simmer for another 5 minutes. 
- The appetizer is ready! Let it cool down and you can serve it!
Bon Appetit!
Mushroom caviar in a slow cooker
Caviar in a slow cooker cooks very quickly and turns out to be unusually tasty! You can use overgrown and broken mushrooms for cooking, which are not suitable for pickling and salting.
Ingredients:
- Honey mushrooms (fresh) - 2 kg
- Carrots - 700g
- Onions - 500 gr
- Ground black pepper - 0.5 tsp
- Ground white pepper - 0.5 tsp
- Sugar - 1 tablespoon
- Salt to taste
- Black peppercorns - 5 pcs.
- Vegetable oil
Cooking process:
1. First of all, it is necessary to prepare mushrooms - to clear from forest debris, rinse thoroughly in water for 10 minutes, then boil for 25 minutes from the moment of boiling. During the cooking process, foam will appear, it must be removed from time to time with a slotted spoon.
2. We discard the mushrooms in a colander so that all the liquid is glass, we give them time to cool a little, and pass through a meat grinder.
3. Peel the onions and carrots, rinse them in water, cut the onions into cubes, rub the carrots on a coarse grater, and fry in vegetable oil in a slow cooker on the "Fry" mode for 10 minutes.
4. Then pass the fried onions and carrots through a meat grinder and add to the chopped mushrooms and mix well until smooth and transfer the mushroom mass to the multicooker bowl.
5. Add salt, sugar, a mixture of ground peppers and allspice, mix.
6. Close the lid of the multicooker and turn on the "Stew" or "Baking" mode for 30-35 minutes.
7. After the sound signal, add 0.5 tsp into the bowl. citric acid or 3 tbsp. tablespoons of vinegar, mix and simmer for another 7 minutes.
8. We spread the caviar in sterilized jars, cover with a nylon lid, cool and send for storage in the refrigerator.
Important! Caviar in the refrigerator under a nylon lid is stored for no more than 3 months.
Delicious, aromatic caviar is ready!
Bon Appetit!
Mushroom caviar in the oven. Real jam!
Another recipe for a great mushroom snack that the whole family will love!
We need:
- Honey mushrooms (boiled) - 2 kg
- Carrots - 1 kg
- Onions -1 kg
- Vegetable oil - 0.5 l
- Black pepper - 10 peas
- Red pepper - 1 pinch
- Bay leaf - 4-5 leaves
- Salt to taste
Cooking process:
Sort out, rinse the mushrooms and boil for 10 minutes
Wash and peel the carrots, grate, and lightly fry in vegetable oil in a deep frying pan, then add the onion, cut into thin half rings and fry until golden brown. 
Strain the mushrooms from the water, mince and combine with carrots and onions.
Preheat the oven and simmer the caviar for 20-30 minutes. 5 minutes before being ready, put the bay leaf. At the end of stewing, salt the caviar and take out the bay leaf.
- We spread the hot caviar in pre-prepared jars, after having washed them and sterilized them. Add coriander, peppercorns and dill seeds.
- When the mushroom caviar has cooled, add 1 tbsp. spoon of vegetable oil in each jar and close with nylon lids and send for storage in a cellar or refrigerator.
Bon Appetit!
Video recipe: A quick and delicious recipe for mushroom caviar with carrots, onions and garlic
I bring to your attention another recipe for a very tasty, fragrant and satisfying mushroom caviar, which everyone will love, you just have to try!
Honey mushroom caviar recipe with tomato paste
Another recipe for caviar, the highlight of which will be tomato paste. Such caviar can be cooked for future use, and as an excellent appetizer!
We need:
- Honey mushrooms (boiled) - 0.5 kg
- Carrots - 1pc.
- Onion - 1pc.
- Tomato paste - 2 tbsp l.
- Dry white wine - 2 tbsp. l.
- Garlic - 5 cloves
- Salt (to taste)
- Ground black pepper
- Vegetable oil (for frying) - 5 tbsp.
Cooking process:
Mushrooms need to be boiled in advance, if your mushrooms are frozen, then you need to defrost them.
Coarsely chop the onion and fry in a preheated pan in vegetable oil.
Mushrooms, carrots and onions are minced.
We shift the mushroom mass into the pan, add tomato paste, wine, salt and pepper to taste.
We simmer the caviar under the lid for an hour, stirring from time to time so that our caviar does not burn!
Delicious caviar is ready! And what a mushroom aroma soars in the kitchen mmmm!
Mushroom caviar from honey agarics with vegetables
Very tasty caviar with vegetables, it is easy to prepare, but it turns out very tasty. They add cilantro to the recipe, but I don't use it, but I will still indicate in the ingredients, what if you like it?
Ingredients:
- Honey mushrooms - 1500 kg
- Bulb onions - 400 gr.
- Carrots - 400 gr.
- Bulgarian pepper - 400 gr.
- Tomatoes - 400 gr
- Vegetable oil - 350 gr.
- Garlic - 4-5 cloves
- Bay leaf - 2 pcs.
- Peppercorns - 5 pcs.
- Cilantro - 1 bunch
- Bitter pepper (to taste) - ½ pod
Cooking process:
The first step is to prepare the mushrooms, I will not dwell on this, as described in previous articles.
Boil the mushrooms for 30 minutes, put them in a colander, then pass through a meat grinder and fry in vegetable oil.
We pre-peel the onion, then chop finely and fry for 5 minutes in vegetable oil.
Peel the carrots, grate three, add to the onion and fry for 5 minutes.
Finely chop the bell peppers and send them to the pan with the carrots and onions.
Simmer the fried vegetables for 1 hour, over low heat. Then add salt, pepper, cilantro, garlic, mix thoroughly.
Then we spread the caviar in sterile jars, cover it with a nylon lid and send it for storage in a cool room.
A delicious snack is ready!
That's all! A selection of proven and delicious recipes has come to an end, I really hope you like it!
With a little work - a fragrant appetizer will not only add variety to your table, but will always come to the rescue when guests unexpectedly appear.
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A huge number of residents of our country are fond of picking mushrooms. This is an interesting activity and a wonderful form of leisure, which also bears delicious fruits. After all, mushrooms can be used in cooking in a variety of ways. On their basis, you can prepare a delicious and aromatic soup, a hearty main course or a good salad. Also, mushrooms are great for preparing blanks for the winter. We have already written about how mushroom pickling is done. Let's now clarify how mushroom caviar is prepared from honey agarics with garlic, we will give a recipe through a meat grinder for this.
Mushroom caviar with garlic
To cook mushroom caviar, prepare four liters of honey mushrooms, a couple of medium onions, one hundred milliliters of vegetable oil, four cloves of garlic. You will also need some salt and pepper, depending on your taste.
First of all, clean the mushrooms from debris and rinse thoroughly. Boil them for ten minutes, then drain the water completely. Pour fresh water over the mushrooms, bring to a boil and simmer for another fifteen minutes. Drain the water, put the mushrooms in a colander and cool. Pass them through a meat grinder once.
Peel the onion and cut it into small cubes. Fry in vegetable oil until pleasantly golden. Add prepared mushrooms to the pan and simmer over low heat until all excess moisture has evaporated (about half an hour). Add finely chopped garlic to the container, salt and pepper (focusing on your taste preferences). Stir well and heat over the fire for a couple of minutes.
Fold the prepared caviar into a sterilized jar and seal with a sterile lid. To keep the caviar not only in the refrigerator, it is also worth pouring boiling vegetable oil over it to the very top.
Mushroom caviar from honey agarics with garlic and carrots
To prepare such a dish, you need to prepare half a kilogram of mushrooms, one medium carrot, a couple of onions and three large chives. Also use vegetable oil, salt and pepper.
Rinse the mushrooms well, peel and fill cold water in a saucepan. Boil for a quarter of an hour after boiling. Then dump the mushrooms into a colander, so the water will drain from them.
Preheat a frying pan with vegetable oil, fry the mushrooms in it for twenty minutes, stirring occasionally. You don't need to salt.
Fry finely chopped onions in a separate skillet. It should be painted in pleasant golden tones.
Peel the carrots and grate on a medium grater. Fry it in a separate container. This will give your caviar a softer flavor.
Pass all the prepared ingredients together with the garlic through a meat grinder (you can twice), salt, pepper and mix well. The mushroom caviar is ready.
Mushroom caviar from honey agarics - recipe through a meat grinder with garlic
To prepare this version of mushroom caviar, you will need four hundred grams of honey agarics, four medium carrots, one medium onion, three large cloves of garlic. Also use one hundred and fifty milliliters of vegetable oil, one medium tomato, salt, black pepper, and curry to taste.
Peel honey mushrooms, wash well and boil. Peel the carrots and onions, mince them. Put a frying pan with vegetable oil on the fire, heat it up. Place prepared vegetables in it. Simmer for five to seven minutes. Chop honey mushrooms and send to vegetables. Cut the tomato into small cubes and add to the caviar as well. Simmer for ten minutes. Then add finely chopped garlic (or skipped through a garlic) to the pan, salt and pepper. Incubate the mixture over low heat for five minutes, then leave to infuse. The mushroom caviar is ready.
Mushroom caviar from honey agarics with garlic and tomato paste
To prepare such a dish, you need to prepare four hundred grams of fresh mushrooms, a large onion, a large chive of garlic, a couple of tablespoons of vegetable oil, a tablespoon of tomato paste. Also use twenty grams of dill, salt and pepper, depending on your taste.
Peel the mushrooms and wash well. Pour in hot water, bring to a boil and simmer for forty minutes. Throw the mushrooms in a colander, cool and turn through a meat grinder.
Peel the onion and garlic. Chop the onion smaller, pass the garlic through the garlic.
Fry the onion with garlic in vegetable oil for three minutes, then add the mushrooms to them and simmer for a quarter of an hour, stirring occasionally. Salt and pepper the future caviar, add tomato paste to it, mix and cover. Simmer over low heat for another five minutes, then cool. Serve this dish to the table, sprinkle with dill herbs.
Additional Information
Honey mushrooms are quite interesting mushrooms that are popular among mushroom pickers. But at the same time, few people know that these mushrooms can bring tremendous benefits to the body. They contain natural antibiotics and anticancer agents. Honey mushrooms saturate our body huge amount ascorbic acid and vitamin B1, in addition, they are rich in tocopherol, vitamins PP and B2. These foods are a source of potassium, phosphorus, magnesium, iron, zinc and sodium. There is evidence that eating honey mushrooms helps to improve the condition of patients with skin diseases (eczema and psoriasis). And also such mushrooms slow down the aging process quite well.
However, you should not get carried away with honey agarics if you suffer from disorders in the activity of the digestive tract.
I think each of us would like to have a magical self-made tablecloth. After all, sometimes we do not have the energy and time to cook food. At such a moment, jars of snacks and preparations are always useful. Vegetables, fruits, berries or mushrooms - you can make a bunch of delicious and healthy dishes... Today we will talk about mushrooms, or rather about mushroom caviar.
We all know that they contain a lot of protein. Mushrooms are often called "forest meat". The only but - it is not recommended to give it to young children, it is a heavy product for digestion. Caviar from them is eaten as independent dish, spread on bread, bake pies or casseroles.
What mushrooms can be used to make mushroom caviar?
To prepare caviar, you can use porcini mushrooms, chanterelles, honey agarics, champignons or boletus mushrooms. And if you mix several types, the taste of such an appetizer turns out to be very unusual. Can be prepared with fresh, salted, dried, or frozen mushrooms.
Important - the mushroom must be edible.
There are a lot of ways to create caviar. Today I will share the most delicious.
Mushroom caviar from honey agarics with onions and carrots
This version of caviar turns out to be very spicy and beautiful. The dish looks bright and is suitable even for a festive table. Usually cooked caviar is packed in jars and left for the winter. Or you can eat this tasty and satisfying dish right away.
You can take any mushrooms - honey mushrooms, chanterelles, porcini and other edible mushrooms.
Grocery list:
- turnip onions - 250 g,
- carrots - 250 g,
- peppercorns - 3-4 things,
- a couple of bay leaves,
The procedure for cooking caviar:
- At the first stage, we remove dirt and debris from them. Rinse thoroughly under running water.
- We send our mushrooms to a saucepan with cold water. Add peppercorns and a couple of bay leaves. Cooking for 20-25 minutes, in salted water. When the mushrooms sink to the bottom, they are boiled.
- Pour the water out of the pan, put the mushrooms on a sieve and rinse with cold water.
- Let's start with vegetables. Chop the onion into cubes. Pass the carrots through a coarse grater. Grind the garlic with a press or grater.
- Pour oil into a preheated deep roasting pan or frying pan and send vegetables into it. We turn down the fire to a minimum. We cook until almost ready (we will fry them later).
- Grind mushrooms and vegetables with an electric meat grinder or blender.
It is best to use the largest grinder rack.
- Let's add some spices. Vinegar gives the dish a certain sourness. If you do not like it, you can leave this product off.
- Fry the caviar for about 30 minutes under the lid.
- We send garlic last to the dish just before the readiness. When all the liquid from the caviar is gone, you can turn it off.
- While the caviar is hot, we pack it in sterilized jars. Cover with prepared lids. Sterilizing the floor liter cans with caviar for about 30 minutes, and liter ones for about an hour. This can be done in a pot of water.
or in the oven.
Then we twist the cans well and turn them upside down.
Mushroom caviar from boiled mushrooms for the winter
Another recipe from boiled mushrooms- but already different spices and without carrots. For this recipe, we use only fresh mushrooms. The most delicious caviar will come from mushrooms and mushrooms. The latter must first be soaked in cold water so that they do not taste bitter.
Grocery list:
- About a kilogram of mushrooms;
- 200 grams of onions;
- juice of a quarter of a lemon;
- 3-4 tablespoons of vegetable or olive oil;
- salt and black pepper to taste.
Caviar making process:
- We remove bad mushrooms (rotten and rotten). We sort them out from debris and twigs. Rinse thoroughly under a tap with water.
- Cook pure mushrooms for 60 minutes. Using a colander or sieve, we get rid of excess liquid.
- Fry the onion chopped into cubes.
- Twist the mushrooms and onions twice through a meat grinder with a fine nozzle.
- Salt and pepper to taste.
- In a deep bowl (cauldron or brazier), fry the resulting mass for about 10 minutes. At the end of cooking, sprinkle with lemon juice.
- We pack in clean cans. We sterilize half liter jars of caviar for about 30 minutes, and liter jars for about an hour.
Frozen mushroom caviar
Or you can simply freeze boiled mushrooms in summer or autumn and prepare delicious caviar from them in winter.
Grocery list:
- assorted mushrooms to your taste - 1 kg,
- turnip onions - 250 g,
- carrots - 250 g,
- garlic approximately - 4-6 cloves,
- vinegar essence - 1/3 tsp.,
- refined vegetable oil - 50-70 ml,
- coarse rock salt - 1 tbsp. l.,
- peppercorns - 3-4 things,
- a couple of bay leaves,
- black or white pepper - to your taste.
The procedure for cooking caviar:
- When we cook from frozen mushrooms, we first need to take them out of the refrigerator. After defrosting, put in a colander and rinse.
- Let's start with vegetables. Chop the onion into cubes. Three carrots on a coarse grater. Grind the garlic with a press or grater.
- Pour oil into a preheated deep roasting pan or frying pan and send vegetables into it. We turn down the fire to a minimum. When the vegetables are soft, remove from the stove.
- Grind mushrooms and vegetables with an electric meat grinder.
- We send the whole mass to a brazier or frying pan.
- Let's add some spices. Vinegar gives the dish a certain sourness.
If you do not like it, you can leave this product off.
- We send garlic last to the dish. When all the liquid from the caviar is gone, you can turn it off.
- While the caviar is hot, we pack it in sterilized jars. Or eat right away!
Mushroom caviar in a slow cooker
Most housewives have a slow cooker in the kitchen. Mushroom caviar in it can be prepared according to any of the recipes in this article. Or take this recipe as a basis. All the details in the video recipe:
Dry mushroom caviar - the most delicious recipe
For this recipe, I advise you to take porcini mushrooms. Only the hats are desirable, and the legs can be used for soup.
Grocery list:
- dried mushrooms - 200 g;
- a couple of large onions;
- large carrots - 1;
- several cloves of garlic to taste;
- salt to taste;
- white or black pepper - 0.5 tsp;
- vinegar - 1 tbsp. l .;
- granulated sugar - 1 tsp;
- refined vegetable oil for frying;
- soft butter - 80-100 g.
Caviar making process:
- Soak the dried mushrooms in clean cold water for a couple of hours. At the same time, we change the water several times. This will get rid of the mushroom slime.
- At this time, we will take care of the other components. Peel and chop the onion and garlic as your heart desires. Since all the ingredients will go to the meat grinder anyway.
- Peel and grate the carrots.
- We change the water in the mushrooms and send the pan to the gas stove for 30-40 minutes. In the cooking process, remove the resulting foam. Boiled mushrooms recline in a colander.
- We send vegetables to a hot frying pan with vegetable oil.
- When the vegetables become soft and golden add mushrooms to them.
- After boiling off the liquid from the pan, fry the mushrooms until golden brown.
- Using a blender or meat grinder, grind the mass from the pan.
- Now we need to season our caviar. Salt, sugar, vinegar, garlic and pepper. Stir and try, maybe you need to add something.
- Mix the cooled mass with soft butter... The dish is ready.
Methods for storing mushroom caviar:
There are two ways to store our ready-made caviar:
- Freezer storage.
- Roll into jars and store in a basement or basement.
For freezing caviar, it is better to use special zip bags. They are completely filled with mushroom mass, excess air is removed. We close the bags and store them in the freezer. Caviar can be stored for about a year. We eat the open bag right away, otherwise harmful bacteria may appear in it. Therefore, do not make large freezer bags.
When stored in jars, caviar is packaged and a small amount of hot vegetable oil is poured. Banks are covered with tin lids. Place a cotton towel in a large saucepan or basin and pour hot water. Jars of caviar are sent to the container. They must be completely covered with water. Liter cans are sterilized for 40-50 minutes, half liter cans are sterilized for 20-30 minutes. Close with lids and allow to cool, previously wrapped in a cotton blanket.
To make caviar great, you need to know a few rules for its preparation:
That's all the secrets. Cook with pleasure - in winter you will remember the summer!
I would be glad to see your comments on the repost.
Dear friends, please tell me, who of you doesn't like mushrooms? And even if there are such among us, then everyone likes to collect them, walking through the forest.
And if you have to look for many varieties in the meadows, and literally one by one in the bushes, then honey mushrooms grow as a family. You will find a stump covered with small forest gifts, and you can immediately collect a whole basket of them. Therefore, they are loved, and perhaps mushroom pickers already have their own cherished hemp, where every year they collect a basket, another of the forest gifts.
Young, not overgrown mushrooms are very tender and tasty. They are boiled, fried, canned and caviar is boiled. There are many options for its preparation. Someone likes to cook it in the very simple execution adding only the bow to them. But sometimes you want variety, and along with onions add carrots, tomatoes or tomato paste, and even bell pepper.
Each time the taste turns out to be different, but invariably there is always one thing - caviar, in any of its performances, is desirable on every table, be it weekdays or holidays.
The advantage of cooking caviar is that there is so-called substandard mushrooms in them. These are broken, slightly overgrown specimens, and sometimes just legs that will no longer fit anywhere. But in such a snack, they will be just right. Everything will be twisted in a meat grinder, or finely chopped with a knife, and no one will figure it out where there are legs and broken caps.
The result is simply tasty dish, which you can just enjoy, or you can prepare it for future use. Today we are with you and we will prepare such an appetizer in different performance, and everyone will be able to choose an option for themselves to their liking. By the way, you can take a look.
This is a very simple option with a minimum of ingredients. In this way, you can harvest mushrooms by rolling them into jars. It will be very convenient then to open the jar and eat the contents, even with potatoes, even with pasta. Or just spread it on a piece of bread and drink tea with such a sandwich.
And also such an appetizer can be used as a filling for pies.
We need:
- boiled mushrooms - 2 kg
- onions - 5 pcs (large)
- vegetable oil - 150 gr
- salt, black pepper to taste
Preparation:
1. Boil mushrooms in salted water in advance. I cook them for 20 to 30 minutes after boiling. The time depends on their size. Hats boil faster, legs take longer.
Foam will appear, it must be removed as it appears. After they have boiled, they should be thrown into a colander and allowed to drain all the water.
If the mushrooms are rather dirty, then boil them for 20 minutes, then drain the water through a colander. After rinsing them under running water, pour cold water again, bring to a boil and cook for another 10 minutes.
2. Twist the mushrooms through a meat grinder through a large grate so that they do not turn out in the form of porridge, but are in the form of small tangible pieces.
Put them in a small cauldron, or a saucepan with a thick bottom. In such dishes, the frying process takes place without surprises - nothing burns to the bottom and walls.
Salt the contents immediately. Until you add too much, during frying, when the salt has dispersed, you can taste and add if necessary.
3. Cut the onion into small cubes. Take large onions, they will give a lot of juice and the caviar will turn out to be more juicy and tasty.
4. Pour vegetable oil into a frying pan, warm it up and fry the chopped onion in it. It should soften slightly, or brown. You can even cover it with a lid for softness.
5. Put the fried and bored onions to the mushrooms, mix. If the mass turns out to be too thick, then you can add half a glass of warm water to it, and sometimes a whole glass is required. And also, if it seems to you that there is not enough oil, then you can add a couple more tablespoons.
6. Simmer for one hour on very low heat, stirring occasionally every 7 to 10 minutes. When doing this, make sure that the mass does not burn.
After this time, add pepper, ground black and allspice, and simmer for another 5 minutes.
7. In the meantime, the contents languished in the cauldron, prepare the jars. They should be washed and sterilized, as well as the lids with which we will close.
8. Fill the jars, you will need 4 half-liter jars. You don't need to fill up to the very top. There should be some free space.
9. Place them in a rag-lined saucepan with warm water. Cover with lids. After the water boils, mark for 30 minutes. This time the jars must be sterilized.
10. Heat about 16 tablespoons of oil. 30 minutes after the start of sterilization, open the lid in each of the jars, and pour 4 tablespoons of hot vegetable oil into them. Then cover and sterilize for another 10 minutes.
11. Taking out one at a time, tighten the lids, put in a warm place and cover with a towel. While the contents gradually cool down, the cooking and sterilization process will continue.
It is not necessary to turn the jars onto the lids!
When the contents have completely cooled down, the jars should be removed in a cool place. A pantry or subfloor will do. It is advisable to store such a blank for no more than a year.
And of course, if you wish, you can eat such a snack immediately. To do this, of course, it does not need to be sterilized.
Pickled mushroom caviar for the winter - the most delicious step-by-step recipe
If you cook such caviar at least once, then it will definitely remain in the piggy bank of your family recipes... The taste of such an appetizer is simply delicious, the color, aroma do not lag behind. And no matter how much you prepare it for future use, it is always eaten first.
I prepare such an appetizer for the winter, because in a jar you can collect all the most delicious and aromatic. And when combined into one whole, vegetables and mushrooms give such a combination that will be remembered for a long time.
One of the highlights of this method is that I add green tomatoes to the ingredients. They do not give a lot of juice and the acidity that is contained in ripe fruits, but they give an unusual, refined taste.
We need:
- boiled mushrooms - 1.5 kg
- carrots - 500 gr
- onions - 500 gr
- bell pepper - 500 gr
- green tomatoes - 500 gr
- vinegar 9% - 1.5 tbsp. spoons
- salt - 1 tbsp. spoon (or better to taste)
- ground black pepper to taste
- bay leaf - 2 pcs
- sunflower oil - 200 ml
Preparation of ingredients
1. Boil the mushrooms in advance. After the water boils, it should be cooked for 20 - 30 minutes (the second digit for large specimens), constantly removing the resulting foam. Pour salt into the water 5 minutes before the end of cooking.
If you use only legs, then cook them for 45 minutes.
When the time is up, throw them in a colander and drain all the water.
2. Pass the carrots through a meat grinder. To do this, you need a large grate so that the pulp does not turn into porridge.
3. Grind the bell pepper in the same way.
I use red vegetables, but you can play with coloring, yellow or orange fruits will look nice.
4. Pass the tomatoes through the grill.
You can use both completely green fruits and slightly gaining color. And it is better to take both those and others, in approximately equal quantities.
If you do not have such tomatoes, then take tough red or pink fruits.
5. But we will not twist the onion, just cut it into very small cubes. Let him keep his juice inside.
6. We also pass the mushrooms through a meat grinder. They are slippery, quite dense and will perfectly clean our knives, collecting all the remnants of vegetables inside.
And now that we have everything at hand, we can start cooking.
Preparation
1. To fry the components, we need a saucepan with a thick bottom and walls, or a cauldron. I have a cauldron, and I will cook in it. In addition, I took a double portion of all the ingredients and the dishes I need are large and voluminous.
2. Warm up the container well and add oil. Let him warm up in turn, and send the bow there. You do not need to fry it too much. It is enough that it only becomes softer, or even better to bring it to a translucent state.
3. Now you need to lightly fry the carrots. We spread it to the bow and also give the opportunity to soften slightly. It will be enough to soak it in oil for 6 - 7 minutes, with stirring, of course.
4. And now we lay out the bell peppers, green tomatoes and, finally, mushrooms one by one. Now we need to salt the mixture to taste, given that we have already salted the water in which our forest representatives were cooked.
5. Set the heat to medium and wait until the vegetable mass boils. Then reduce heat and cover. Cook in this way for 1 hour with stirring. At the same time, make sure that nothing burns to the bottom. That is, while stirring, hook the entire mass from the bottom. It is convenient to do this with a slotted spoon.
On the juice that stood out from the vegetables, the snack should be cooked. If for some reason this juice was not enough (this practically does not happen, but just in case), then add half a glass of boiled water.
But in an hour, the juice should be completely absorbed into all the components present, there should not be any liquid left.
6. After the allotted time, open the lid and add vinegar. Pour in 1 tablespoon, stir and taste. If you want to add more, then pour in half a spoon more. If you don't want to, then leave it that way. For one thing and check if there is enough salt, if not, then salt. Yes, we almost forgot to add lavrushka, the piquancy in the taste will not hurt us.
And you will also need to add black ground pepper. It should of course be added to taste. Someone likes it more sharply, while someone just wants to indicate the presence of peppery aroma and taste.
Stir the contents of the cauldron again thoroughly and let it simmer for 10 minutes so that the added components are distributed as they want.
Sterilization
And so, our caviar has already been cooked. We tasted it hot, spread it on a piece of bread. Delightful !!! What more can be said?! I specially make a double portion so that I can eat fresh and prepare it for future use. A double serving will make 6 1/2 liter jars and a bowl of snacks to feast on.
1. I think that by this time everyone had already washed and scalded the jars and lids with boiling water. If not, then you need to do it without delay. Caviar should be placed in jars directly from the heat, with the heat - hot.
2. We fill the cans tightly, up to the very top, so that "air pockets" do not form inside. To avoid this, tamp each layer well, and if you miss an air bubble somewhere, then help it get out.
3. Line the bottom of a large saucepan with a cloth or gauze and put the jars in it. I use a 5 liter container that holds 5 small jars. I will sterilize another one in a small saucepan.
The lids I use are those that need to be rolled up with a machine. But you can also use screw-down screws. We immediately cover all the banks with them. And that's all, it is impossible to open them under any circumstances. It is not advisable that air gets inside.
4. Pour into containers warm water so that it reaches the "shoulders" of each jar. Now you need to bring the water to a boil and mark for 30 minutes, after which, without opening the lid, remove them from the pan and tighten.
If you use 650 gram cans, then you need to sterilize 45 minutes, and if liter cans, then 1 hour.
5. Put the rolled jars on the lid and cover with a warm blanket. Leave for 3 - 4 days, then store in a cool and dark place.
It is not recommended to open containers with any mushroom preservation within a month. If during this time the lid did not swell, then you did everything correctly and did not violate the technology. The content can be opened and enjoyed.
Well, today, of course, we are not left without a treat. Here she lies in a vase and beckons to her appetizing view and delicious aroma. It's time to cut the loaf and put the kettle on!
If desired, the same recipe can be applied to all other mushrooms. And in winter, cook with it even with fresh mushrooms.
Caviar with boiled honey mushrooms and garlic in tomato
This appetizer can be prepared with just one garlic or with tomatoes. It is tasty in any case. I propose to consider a more complex option, that is, with tomatoes. However, if you do not want to cook like that, then simply exclude them from the ingredients.
Tomatoes give the appetizer an additional taste, a slight sourness. And I like to cook it in this way.
We need:
- boiled mushrooms - 2 kg
- onions - 0.5 kg
- garlic - 5 cloves
- tomato sauce - 0.5 l
- vegetable oil - 300 ml (a little more is possible)
- salt, pepper to taste
- bay leaf - 1 piece
Preparation:
1. Wash the mushrooms in advance and boil them in slightly salted water. They should be boiled for about 20 minutes, this is after boiling. Foam will appear on the surface, it must be removed.
Then put them in a colander and let cool slightly.
2. Meanwhile, peel the onions and garlic. Twist the onion through a meat grinder, through a large wire rack.
3. Heat the oil in a frying pan. We add 300 ml of it, but in general I have met varant where it is used and much more. In my opinion, this is too much, and I add it in such a ratio. And sometimes even less.
Keep this fact in mind when cooking, and add oil if necessary. But when you start frying, pour the indicated amount first.
4. Put the twisted onion in the oil and fry it over low heat. Make sure that it does not burn, it is enough to simply darken it so that it becomes translucent and saturated with fat.
5. In the meantime, it is fried, also twist the honey agarics on a large grinder. Put them in a large saucepan, in which we will cook the caviar.
6. In the meantime, the onion has reached the desired condition and it is time to add tomato sauce to it.
If not, you can peel the tomatoes, cut them into cubes and add them. Or use thick tomato paste. But for her, 0.5 liters will be too much, it is concentrated, and it will be enough to add only 2 - 3 tablespoons.
7. Fry everything together until the sauce is dispersed and the mass is uniform in color. This may take 5 minutes.
8. Put the onion and tomato in a saucepan with mushrooms, add the bay leaf. Salt to taste and mix everything. Simmer over low heat for 1.5 hours. During this time, the mass should be mixed several times.
And if it sticks to the bottom, then you can add a little more oil.
Cooking utensils are different for everyone. So, if you boil caviar in a cauldron, then you will no longer need oil. But if you use enamel pot, you will most likely have to add it.
9. At the end of cooking, squeeze the garlic through a press, add it to the mixture, and add black pepper to taste. This is for the jest lovers Mix everything well again and simmer for another 5 - 6 minutes.
10. Still hot caviar can be spread on bread and eaten with a sandwich with hot tea. And of course, you can cool the appetizer and serve it with any dishes, just putting it in a salad bowl on the table for lunch or dinner.
You can also prepare a snack by twisting it into jars. How to do this we have already. Follow the link and read. There you will find other varieties as well. delicious caviar from other representatives of the forest kingdom.
A simple recipe for mushroom appetizer with carrots and onions
And this is another simple way, thanks to which the appetizer turns out to be very tender and slightly piquant from the presence of garlic. You can cook it just like that to eat, as well as for preparation for the winter, that is, for twisting into jars.
The second option will only take a little more time.
We need:
- honey mushrooms - 1 kg
- onions - 5 pieces
- carrots - 3 pcs (medium)
- garlic - cloves (small)
- salt, pepper to taste
- vegetable oil - 150 ml
Preparation:
1. First of all, boil the mushrooms. To do this, pour them with water, bring to a boil and cook, removing the foam for 20 - 30 minutes, depending on their size.
Then drain the water, let it drain completely and pass through a meat grinder.
2. Grind the peeled onion through a meat grinder.
3. Do the same with carrots. It is best to use a large grid for these manipulations.
4. Warm up the pan thoroughly and pour two tablespoons of vegetable oil into it, fry the onion on it. Transfer it to a large, oiled saucepan.
5. In the same pan, in a new portion of oil (2 tablespoons), fry the carrots for 3 - 4 minutes. And then put it in a common pot as well.
6. Now it is the turn of the mushrooms to go to the pan. They love oil, and therefore we will pour for them 4 tbsp. spoons. They should be fried for about 7 minutes. During this time, do not leave them unattended and stir occasionally so that they are evenly fried.
Fried forest gifts also send to vegetables in a saucepan. And now is the time to salt all this splendor and pepper.
7. Add the remaining oil, stir and place the saucepan over low heat. If you prepare an appetizer in order to just eat, then it will be enough to extinguish the contents for 25 minutes. After the allotted time, add chopped garlic, stir again and simmer for another 10 minutes.
In this case, for the entire period of time, do not forget to stir the mass so that nothing is burnt.
But if you decide to prepare it in jars for the winter, then put it out for 1 hour. And only then can you add the garlic, and then darken with stirring for another 20 minutes. That is, the time for procurement has been doubled.
Then put the snack in scalded jars and sterilize as described in the second recipe. Half liter cans - 30 minutes, and 650 gram cans - 45 minutes.
Delicious caviar is ready and you can already taste it.
And at the end of our article today, let's summarize a little. And so, caviar from honey agaric can be prepared quite simple, using only themselves and onions directly.
You can add carrots and garlic to it. And of course, it turns out very tasty if you add tomatoes and bell peppers to the ingredients. Such options are not often used, but in vain. The appetizer turns out to be very tasty.
There are two options in cooking technology
- When the ingredients are placed in the frying pan sequentially, one by one
- When all components are fried separately, and then combined for joint stewing in one bowl
According to all the recipes offered today, the appetizer can be eaten immediately, as it is cooked, or it can be canned in jars for the winter. Since it is cooked for a long time, there are no storage problems with it. It keeps well in a cool, dark place for up to a year, and even more.
Before opening the jar, inspect it; the lid should not be swollen. If this is present, then the contents of the can must be discarded. The jar is not tightly twisted and air has entered. It is strictly forbidden to eat such preservation!
If you closed the jars with nylon lids, then you can only keep them in the refrigerator. And I think not more than a month. To be honest, I don’t store caviar like that, and therefore I don’t know the exact time.
Dear friends, prepare a delicious mushroom snack, eat it for health and prepare it for the winter. There is nothing difficult to prepare, but the product turns out to be very tasty and desirable on every table.
Bon Appetit!
Autumn is a great time to prepare all kinds of dishes for the winter, as the saying goes, "one day feeds a year." In the long winter it is very pleasant to get something tasty from your cellar. For such a case, we prepare mushroom caviar.
Caviar can be added to various fillings or eaten as an independent dish. It can be added to filling for dumplings, pies, casseroles, you can even make soup. Here you can fantasize endlessly.
Any mushrooms are suitable for cooking caviar. Just don't need to mix different varieties... Of course they must be edible))). But the leader, of course, are honey mushrooms. Their incredible taste and aroma will appeal to any gourmet.
This year we have collected a lot of mushrooms. To be more precise, honey agarics. I collect mushrooms of different sizes. Small, young for pickling and drying, and large, slightly overgrown, suitable for caviar. Making sure that there are no "inhabitants" in them, I boldly put them in the basket.
Caviar from honey agarics is very delicious snack... There are many recipes for making mushroom caviar. Today we have classic way cooking. Even if you are preparing this dish for the first time, then I am sure that you will succeed, the main desire is !!!
Ingredients
- Honey mushrooms
- Onions - 2 pcs.
- Ground pepper
- Vegetable oil for frying
Any mushrooms are suitable for caviar from honey agarics, let them be overgrown or not beautiful in caviar, no one will notice))).
So, first we need to peel and wash the mushrooms, then we boil them.
After boiling for 5 minutes, we drain the first water. Fill the mushrooms with water again and cook for another 15-20 minutes.
We clean 1 onion and pass it through a meat grinder along with the mushrooms.
Heat the vegetable oil in a skillet and fry the finely chopped onion first.
The onions are browned, pour the twisted mushrooms and onions. Salt and pepper to taste.
Stir constantly so that the caviar does not burn. We need all the moisture to evaporate.
As soon as the moisture evaporates, fry for another 3 minutes and can be packaged in cans.
Delicious caviar from honey agarics is ready !!!
Honey mushroom caviar recipe with carrots and onions
Probably there is no such family in Russia which would not cook caviar from mushrooms. This tradition goes back to Soviet times. There was no such abundance in stores, so all housewives prepared all sorts of sweets on their own. After some time, the situation changed and the store shelves were filled with all sorts of different products. But it seems to me that handmade dishes will be much tastier. Therefore, I suggest you cook your own caviar from honey agarics.
In this recipe, we will add carrots for a sweet note and of course the onions will make our caviar spicy.
In this recipe, I will tell and show how I cook mushroom caviar from honey agarics with carrots and onions. In my opinion and my taste, this is the most ideal recipe.
First you need to boil the mushrooms in salted water for 40 minutes. But it is better to drain the first water after 5 minutes as it boils, and rinse the mushrooms.
Be sure to remove the foam !!!
While the mushrooms are boiling, let's take care of vegetables. Peel the onions and carrots.
Cut the onion into half rings, and the carrots into cubes.
Fry in vegetable oil until half cooked.
The mushrooms are ready, we drain the water from them and mix with carrots and onions.
We pass through a meat grinder with a large lattice.
We put on gas - fry.
Add salt and pepper to taste. We fry for 30 minutes.
Fried for 30 minutes, try again with salt, add salt if necessary.
Can be laid out in banks.
Banks are not tightly closed !!! Put in the oven at 110 degrees for another 40 minutes.
Time is over. Now we take it out and twist it tightly.
Turn upside down, cover with a towel until it cools completely.
Can be put into the pit before winter.
Cooking mushroom caviar for the winter
As you know, mushrooms are famous for their rich composition and a huge amount of nutrients. Mushrooms are vegetable protein, but it is not inferior to meat, so our mushroom caviar is suitable for fasting, and vegetarians will be satisfied.
In winter, when there are few vitamins, mushroom caviar will serve as an excellent supplement for vitamins and minerals. Therefore, in our cellar you will definitely find this wonderful appetizer !!!
Ingredients
- Honey mushrooms
- Onions - 1 pc.
- Carrots - 1 pc.
- Garlic - 1 head
- Pepper
- Vegetable oil
Boil mushrooms in salted water.
Then vegetables and mushrooms must be minced.
All on different plates !!!
First fry the onion in a frying pan with vegetable oil for 5 minutes, then transfer it to a separate saucepan with a thick bottom.
In the same pan, fry the carrots until golden brown and send them to the onions.
It remains to fry the twisted mushrooms, 10-12 minutes and add to the onions and carrots.
Mix everything, salt and pepper to taste, add 2 tbsp. l. vegetable oil, cover and simmer over low heat for 10 minutes, stirring occasionally.
After 10 minutes, add garlic through the garlic press and simmer for another 7 minutes.
Time is up, it remains to mix and the caviar is ready.
