How to cook mushroom caviar at home

Mushrooms are famous for their nutritious and beneficial properties, so snacks based on them are served in every family. Many housewives prefer to harvest spins for future use through conservation. As a result of simple manipulations, households can enjoy a delicious dish at any time of the year. There are many recipes for mushroom caviar, consider them in order.

Features of the preparation of caviar from mushrooms

1. To prepare the dish, you can use any variety of edible mushrooms. However, this aspect does not at all preclude the need for pre-treatment and purification of raw materials. Without fail, sort out the mushrooms, exclude spoiled, dried and worms.
2. Experienced chefs recommend soaking those mushrooms that raise doubts regarding freshness and edibility. To do this, prepare a solution of 3 gr. citric acid (can be replaced with 30 ml. lemon juice), 10 gr. table salt and 1.2 liters. warm drinking water.
3. The following mushrooms are considered optimal options for cooking caviar: boletus, boletus, mushrooms, honey, chanterelles, champignons. You can cook a dish not only from hats, but also from legs.
4. Before directly preparing the eggs, it is necessary to boil the mushrooms in salted water. The duration of the heat treatment is 35-45 minutes. Further, the raw material is fried in vegetable, butter or olive oil.
5. Mushroom caviar assumes a uniform consistency, for this reason all ingredients are crushed immediately before spinning. You can use a food processor, a blender, a meat grinder.
6. If you plan to spin the composition on the banks, sterilize containers and lids in advance. If possible, use plastic caps, not metal ones. In this case, you will avoid oxidation on the neck of the container.
7. Caviar corked with nylon covers is stored exclusively in the refrigerator, basement or cellar. In this case, the dish, packaged in jars with metal sealed lids, can be kept at room temperature.

Caviar from mushrooms with tomatoes

• tomato paste - 45 gr.
• onions - 800 gr.
• tomatoes - 850 gr.
• honey agarics - 0.95-1 kg.
• granulated sugar - 15 g.
• pepper - 5 peas
• salt — 7-8 gr.
• vegetable oil - 175 ml.

1. Rinse honey mushrooms under the tap, move them into a colander or sieve, leave to drain. If necessary, peel the mushrooms, cook in salt water for half an hour, cool.
2. Wash the tomatoes, make a cross-shaped incision on them, scald each fruit with boiling water. Now move the vegetable into ice water, wait for the peel to leave. Dice, remove the stalks.
3. Chop onions, mix with tomatoes, chop in a blender / meat grinder. Send contents to honey mushrooms, add butter, granulated sugar, salt, tomato paste. Put the cauldron on the stove, cover, simmer for 1 hour.
4. Stir the contents constantly so that the caviar does not begin to bitter due to burning. Sterilize a glass container, place peas on the bottom. Pack hot caviar in containers, cork.
5. Turn the cans with the neck down, and wrap them in a warm towel / blanket. Leave the eggs for a day at room temperature, then move to a place for long-term preservation.

Mushroom caviar with lemon juice

• onions - 160 gr.
• mushrooms (any) - 800 gr.
• lemon juice - 15 ml.
• olive oil - 90 ml.
• fresh parsley - 40 gr.
• salt - 15 gr.
• ground pepper (black) - on the tip of a knife

1. Throw the mushrooms on a sieve, rinse under a tap, leave until the liquid drains. Peel the raw materials, chop into slices.Send the mushrooms in salted water, cook for 45 minutes. Remove foam periodically, cool after cooking.
2. Pour the oil into the pan, heat it, fry the chopped onion until golden brown. Combine the fried vegetable with boiled mushrooms, add chopped parsley, lemon juice and the remaining oil from the pan.
3. Salt and pepper caviar, knead to a homogeneous consistency (as far as possible). Sterilize containers, dry them, pack the contents. Cork, leave in the kitchen to cool, then put in the cold.

Mushroom caviar with garlic

• garlic - 5 prongs
• mayonnaise - 55 gr.
• butter - 60 gr.
• chanterelles or honey mushrooms - 550 gr.
• salt - 15 gr.

1. Sort through the mushrooms, excluding spoiled specimens. Wash them, dry, chop into slices along the fibers. Optionally, you can separate the legs from the hats, then roll them into different banks.
2. Pass the garlic through a press crush, mix with mayonnaise and salt. Melt the butter in a frying pan, fry the mushrooms until they are reduced in volume.
3. Once this happens, add the garlic-mayonnaise sauce and mix. Strain the composition at low power for another 1 hour (under the lid), do not forget to stir.
4. When the caviar reaches the desired consistency, cool it and pass through a blender. Pack on dry, pre-sterilized containers, cork.
5. Prepare a deep pan, cover the bottom with a towel, put inside the jar. Pour them on the shoulders with hot water, cook for 35-50 minutes, constantly adding liquid.
6. After the expiration date, roll the container with the lids, turn the neck down, let cool. Transfer to cold for long-term storage, start use after 5-7 days.

Mushroom caviar with vinegar

• carrots - 550 gr.
• mushrooms (chanterelles or champignons) - 2.4-2.6 kg.
• sweet onions - 550 gr.
• vegetable oil - 280 ml.
• chili pepper (dry) - 3 gr.
• acetic solution (concentration 9%) - 30 ml.
• salt - 35 gr.

1. Pre-prepare the mushrooms: sort, clean and rinse them. Make a solution of water and salt, send the raw materials to cook. The duration of the heat treatment is 35-45 minutes.
2. After the allotted time, remove the mushrooms with a slotted spoon, let them cool, then chop randomly. Grate carrots, chop onions very finely, mix vegetables with mushrooms.
3. Pour the oil into a deep frying pan, heat it, fry the composition until a soft consistency is obtained. Salt and pepper (optional) the dish, leave the mixture to simmer for one hour.
4. Do not forget to mix the caviar, otherwise it will burn and begin to bitter. About a quarter of an hour before being ready, add the vinegar solution.
5. Boil the jars and let them dry. Lay caviar in containers, roll, turn upside down. Wrap with a towel, leave to cool. Take the container to cold or leave at room temperature.

Mushroom caviar with bell pepper

• onions - 475 gr.
• tomatoes - 500 gr.
• mushrooms - 1.4 kg.
• salt - 20 gr.
• vegetable oil - 185 ml.
• carrots - 450 gr.
• bell pepper - 475 gr.
• black pepper (chopped) - 4-6 gr.

1. Using a sharp knife, remove the top layer from the carrots, chop the vegetable into cubes or half rings. Process bell pepper, chop it with arbitrary cubes. Peel the onions, cut the component into 6 parts.
2. Rinse the tomatoes under the tap, make an incision in the shape of a cross on one part. Dip the vegetable in boiling water, wait 1-2 minutes. Remove the tomatoes and immediately send them into ice water. Remove the peel, cut the inedible area, chop into cubes.
3. Combine the peeled vegetables in one composition, send to a blender or meat grinder, grind until porridge forms. Wash the mushrooms, send them to cook in popliteal water, soak in the solution for 40 minutes. Then cool and mashed.
4. Mix vegetables with mushrooms, add pepper, oil and salt. Cook the cauldron, simmer the ingredients in it for 1.5 hours. Stir the contents periodically to prevent burning. When the caviar is boiled, immediately roll it into sterile jars.
5. Turn the containers down with the neck, leave for 10-14 hours before cooling. Transfer the jars to the basement or refrigerator, start using after 10 days. Bon Appetit!

Consider recipes for making mushroom caviar with the addition of tomatoes, lemon juice, bell pepper, table vinegar, garlic, mayonnaise. Add Provencal spices, chili peppers or boiled beans, if desired.

Video: mushroom caviar for the winter