Mushroom caviar from mushrooms for the winter: recipes you will lick your fingers

Moss caviar is an excellent option for winter harvesting when a rich forest harvest is collected. It can be used as a stand-alone snack, added to soup, sauce, salad and homemade cakes.

How to cook mushroom caviar from mushrooms

Only undamaged and dense specimens are suitable for caviar. In the presence of worms and wormholes, the mushrooms are thrown away. Quality fruits are cleaned and washed. Depending on the recipe chosen, they are first boiled or fried immediately. Grind with a meat grinder or blender.

To prevent the appetizer from turning out too watery, the mushrooms must be dried before frying.

Eat caviar cold and hot

Mushroom caviar recipes from mushrooms for every day

The cooking process for frozen and fresh mushrooms is no different. Following simple recommendations, everyone will get tasty and aromatic mushroom caviar the first time, which will help diversify the dinner or serve as a good snack on the festive table.

Delicious mushroom caviar with onions and sour cream

Flywheels have dense flesh. Therefore, mushroom caviar from them turns out to be surprisingly tasty.

You will need:

• flywheel - 1 kg;
• spice;
• sour cream - 120 ml;
• onions - 2 large;
• salt;
• carrots - 2 large.

Step by step process:

1. Go through the forest harvest. Throw away damaged, rotten and insect-worn specimens. Remove debris and rinse.
2. To fill with water. Salt and boil. Drain the liquid and dry the product.
3. Grind with a blender. The gruel should be homogeneous.
4. Pour oil into a saucepan and fry the resulting mass.
5. Add chopped onions and carrots. Sprinkle with spices and salt. Pour in sour cream. Mix.
6. Darken over low heat for a quarter of an hour.

Sour cream helps to make the dish more palatable.

How to make mushroom caviar from mushrooms with herbs and mayonnaise

Mayonnaise gives the appetizer a more expressive and rich taste.

You will need:

• mayonnaise - 40 ml;
• flywheel - 500 g;
• salt;
• greens;
• butter;
• garlic - 3 cloves.

Step by step process:

1. Rinse and chop the mushrooms. Send to the pan. Fill with oil.
2. Salt. Add chopped garlic, herbs. Pour in mayonnaise. Mix.
3. Simmer the mixture for an hour and a half.
4. Remove from heat and cool. Send to high container.
5. Beat with a hand blender. You can also mince it.

You can add more garlic than indicated in the recipe.

Freezer roe

You can prepare a delicious snack for a long time in the freezer compartment. It is permissible to store it until next season. It is better to pack in small portions.

You will need:

• flywheel - 1 kg;
• salt;
• onions - 140 g;
• vegetable oil - 180 ml;
• carrots - 120 g.

Cooking process:

1. Clean the legs with a sharp knife. Remove debris from the caps. Rinse.
2. To fill with water. Cook for a quarter of an hour. Drain the liquid.Repeat the process two more times.
3. Send to a stewpan. Fill in oil. Add chopped onions and grated carrots.
4. Switch on the minimum cooking zone. Close the lid and darken for half an hour. Stir occasionally.
5. Salt. If desired, you can add spices at this moment. Stir.
6. Cook without a lid until all moisture has evaporated. Transfer to a high container and beat with a blender. Cool down.
7. Arrange in small containers or plastic bags. Send to the freezer.

In winter, it is enough to defrost mushroom caviar and use as directed.

How to cook mushroom caviar from mushrooms for the winter

In order for the caviar to retain its taste for a long time, a large volume of oil, vinegar essence or solution is added to the composition. Young mushrooms are used, as they have a denser structure. All collected specimens must be intact and not sharpened worms.

Banks must be sterilized. To do this, hold them over steam or place them in a heated oven for half an hour. Covers must be boiled in boiling water.

Grind the workpiece with a blender or pass through a meat grinder. All ingredients must be fried. Such preparation gives the preparation for the winter a special rich taste.

Classic caviar from mushroom mushrooms

Caviar from mushrooms for the winter according to the classic recipe "Lick your fingers" turns out to be homogeneous and tasty. It is spread on sandwiches and served as a side dish for meat dishes, potatoes and cereals.

You will need:

• flywheel - 2 kg;
• black pepper (peas) - 10 pcs.;
• salt;
• onions - 300 g;
• vinegar 9% - 20 ml;
• carrots - 300 g;
• bay leaf - 2 pcs.;
• vegetable oil - 500 ml.

How to cook roe from mushroom mushrooms for the winter:

1. Remove forest debris and soil residues from fruits. Rinse.
2. To fill with water. Salt. Cook over medium heat for 40 minutes. Use a slotted spoon to constantly remove the resulting foam.
3. Drain the liquid and cool the forest product. Pass through a meat grinder.
4. Chop the onion. Grate carrots. Pour in oil and fry. Add spices and salt.
5. When the vegetables are ready, pour over the mushroom puree.
6. Simmer for an hour and a half. In this case, the fire should be minimal. Add vinegar. Stir.
7. Put in jars and cork.

Grind mushrooms with a blender or in a meat grinder

Mushroom caviar for the winter with garlic

A surprisingly aromatic appetizer will appeal to all lovers of mushroom dishes. It turns out to be tender and tasty.

You will need:

• onions - 360 g;
• salt;
• garlic - 4 cloves;
• flywheel - 700 g;
• olive oil;
• vinegar 9% - 50 ml;
• carrots - 130 g.

Cooking process:

1. Place the crop in a basin and cover with water. Rinse several times.
2. Send to a large saucepan. To fill with water. Salt and boil. It is enough to spend a quarter of an hour on this procedure. Remove foam. Throw everything on a sieve.
3. Twist through a meat grinder.
4. Grind the carrots on a coarse grater. Chop the onion. Send to a saucepan and fry. The vegetables should be golden brown.
5. Add the mushroom mince. Simmer for half an hour under a closed lid, then without it - a quarter of an hour.
6. Add chopped or pressed garlic. Mix. Pour in vinegar.
7. Transfer to prepared containers. Seal.

Serve tasty mushroom caviar, sprinkle with chopped green onions

Mushroom caviar from butter and mushrooms

This is a very simple winter harvesting option that will allow you to enjoy the amazing mushroom taste all year round.

You will need:

• flywheel - 1 kg;
• salt;
• olive oil - 150 ml;
• spice;
• greens;
• butter - 500 g;
• onions - 420 g;
• garlic - 7 cloves.

Step by step process:

1. Remove the films from the oil caps. Rinse all mushrooms. Cook for 40 minutes.
2. Place on a sieve. Allow time to completely drain the broth. Send to blender bowl. Grind.
3. Warm up the oil. Lay out the chopped onion. Darken until golden brown. Introduce the chopped semi-finished product. Cook for 10 minutes.
4. Add chopped garlic cloves. Salt. Throw in chopped greens.Sprinkle with your favorite spices. Stir.
5. Close the lid. Simmer for a quarter of an hour.
6. Transfer to prepared containers. Seal.

Parsley, cilantro, dill or their mixture are used as herbs.

Mushroom roe from mushrooms with tomatoes

Tomatoes will add a pleasant taste to the caviar. As a result, the appetizer will be more tender.

You will need:

• zucchini - 1 kg;
• vinegar essence - 20 ml;
• lemon - 50 g;
• flywheel - 700 g;
• sugar - 30 g;
• butter;
• onions - 120 g;
• salt;
• tomatoes - 280 g.

Step by step process:

1. Grate the zucchini coarsely. Chop the onion into small cubes. Sprinkle with salt. Leave for half an hour. Drain the released juice.
2. Rinse, then chop the mushrooms. Boil. The water should be salted. The whole process won't take 20 minutes.
3. Fry vegetables. Add boiled product. Simmer for 20 minutes.
4. Scald tomatoes with boiling water. Remove the skin. Cut into small cubes. Send to vegetables. Darken for seven minutes.
5. Pour in the juice squeezed from lemon. Sweeten and season with salt. Mix.
6. Cook for another seven minutes. Pour in the essence. Stir and grind with a blender. Warm up again.
7. Fill the jars with caviar. Seal.

Containers must be sterilized

How to make mushroom caviar with vegetables and spices

For cooking, it is better to use young specimens with a dense and elastic pulp.

You will need:

• flywheel - 1.5 kg;
• sugar - 30 g;
• Bulgarian pepper - 300 g;
• vegetable oil - 350 ml;
• salt;
• onions - 300 g;
• garlic - 2 cloves;
• allspice - 7 peas;
• carrots - 600 g;
• vinegar 9% - 80 ml;
• zucchini - 500 g.

Step by step process:

1. Peel, then rinse and boil the forest crop in salted water. Drain the liquid.
2. Chop the pepper and zucchini into small pieces. Chop the onion. Chop the garlic or pass through a press. Grate carrots.
3. Place vegetables in a large skillet or bowl. Fry until tender. Add pepper. Salt. Sweeten.
4. Add mushrooms. Darken under the lid for half an hour. Beat with a blender.
5. Boil. Pour in vinegar. Stir and pour into prepared containers. Seal.

Tasty spread mushroom caviar on black bread

How to make caviar from mushrooms for the winter in a slow cooker

It is convenient to cook caviar in a slow cooker. If desired, vegetables are fried not in a bowl, but in a pan.

You will need:

• boiled mushrooms - 700 g;
• a mixture of ground peppers - 10 g;
• carrots - 340 g;
• vinegar 9% - 40 ml;
• salt - 15 g;
• onions - 300 g;
• vegetable oil - 100 ml;
• garlic - 5 cloves.

Step by step process:

1. Grate carrots. Dice the onions.
2. Pour some of the oil into a bowl. Add vegetables. Turn on the "Fry" mode. Cook for seven minutes.
3. Combine with mushrooms and send to a meat grinder. Twist. Transfer to a bowl.
4. Fill with oil. Salt. Add pepper mixture. Stir.
5. Switch the mode to "Baking". Set the timer for half an hour.
6. Pour vinegar and chopped garlic. Transfer to prepared containers. Seal.

Mushroom caviar is left upside down under a warm cloth until it cools completely

Storage rules

It is best to preserve caviar for the winter in small containers, since an open jar cannot be stored for more than 5-7 days. A correctly rolled blank retains its nutritional and taste properties at room temperature for six months.

If caviar is stored in a basement at a temperature of + 2 ° ... + 8C, then the shelf life will increase up to a year. Regardless of the chosen place and temperature regime, the sun's rays should not fall on the workpiece.

Mushroom caviar, not intended for canning, is stored in the refrigerator compartment under a closed lid for no more than five days.

Conclusion

Moss caviar is a simple but delicious dish. If desired, you can add your favorite spices, herbs or hot peppers to the proposed recipes. Thus, it will turn out to change the taste of the dish.

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