We suggest you cook zucchini caviar with mushrooms according to our recipe. Autumn is the time for vegetables, mushrooms, fruits and more. After all, after the summer there is so much harvest left that sometimes you don’t know what to cook from it. In this case, we want to offer you an excellent alternative to simple zucchini caviar - an option with mushrooms. It tastes mushroomy, and zucchini gives tenderness and a pleasant texture. Of course, this caviar can be rolled up in jars for the winter, the main thing is to follow all the rules of sterilization. But in this recipe, we will cook it for one or two days, depending on the appetite of your family and friends. Zucchini caviar with mushrooms is very tasty served on white toast or simply with black bread.

Ingredients

• Mushrooms boiled-frozen- 300 g
• Zucchini - 400 g
• Large carrots - 1 pc.
• Large onion- 1 PC.
• Vegetable oil- for frying
• Salt - to taste

Information

Description

Zucchini caviar with mushrooms in many families is an integral part of winter. It is such a delicious snack in the winter that is present on the tables at everyday lunchtime. She is not ashamed to treat her friends on holidays, because she complements literally every dish with her unique vegetable composition. Many housewives sometimes don’t even have to think about how it is better to serve it. They can make sandwiches, tartlets, and even sauces for chops or meatballs out of it.
Currently, you can cook such an appetizer as caviar at home from absolutely any type of vegetable. However, even after that, many still continue to cook it from zucchini, combining them with various vegetables and more. In this case, in addition to carrots, garlic and onions, zucchini is also supplemented with mushrooms. Their wonderful taste is completely transferred to vegetable caviar and thus makes it very unusual. You can supplement the vegetable mass with greenery, which will make it outwardly brighter and more expressive.
If you decide to cook zucchini caviar with your own hands, then cook it according to this simple recipe with a photo and step-by-step instructions. Firstly, this recipe is suitable not only for weekdays, but also for conservation for the winter, that is, according to it, you can stock up on your favorite squash snack even for the entire winter period. Secondly, it proposes to cook caviar in a slow cooker, and in our case, it will perform the entire cooking process almost by itself. Please note that for the preparation of the workpiece we offer, you can use only your favorite spices and, moreover, in the quantity that you want directly.
So, let's start cooking!

Ingredients

Zucchini caviar with mushrooms - recipe

Take the required amount of all the vegetables that you need to make zucchini caviar at home and place them on your desktop.

Then go directly to their preparation. Peel off the skins of the zucchini and scoop out any seeds they contain. Peel the carrots from the top layer, separate the onions from the husks, just wash the mushrooms thoroughly.

It's time to get the multicooker out of the kitchen cabinet. Cut the prepared zucchini into cubes, then send them to the bowl of the appliance.

Grind the peeled carrots on a coarse grater and also send them to the multicooker bowl. Do not forget that this vegetable gives sweetness to zucchini, so you should not use it in more quantities than suggested in the recipe.

In a separate frying pan, chop vegetable oil, and then fry finely chopped onion and diced mushrooms on it.

Add the fried ingredients to the rest of the vegetables in the slow cooker. If any component among vegetables seems to you not enough, then it's not too late to add it..

When all the vegetables are placed in the multicooker bowl, sprinkle them on top with salt and your favorite spices. Hostesses, take note! Caviar is very tasty when using Provencal herbs at this stage. In addition, these spices also flavor the appetizer. Thoroughly mix all the vegetables and close them with a lid. We set the “Extinguishing” mode on the appliance, after which we stew the vegetables in this way for two hours.

When five minutes remain until the caviar is fully cooked, be sure to try it for salt. If it is not enough, then salt the vegetables a little more. Add granulated sugar, vinegar and garlic squeezed through a press to the mass. Stir the workpiece again with a wooden spatula, then bring it to the finished state. After stewing, the vegetables will need to be boiled, so additional chopping with a blender is not necessary. Pack delicious zucchini caviar with mushrooms in jars and roll them up in a quality manner.

step by step recipe with photo

Zucchini caviar with mushrooms does not stay in the refrigerator for a long time, and not because the shelf life of such products is strictly limited. Its amazing taste and juiciness is a guarantee of special demand.

Forest mushrooms, with their amazing smell, which cannot be confused with any other, will turn the dish into the category of real delicacies that do not appear on the dinner table every day. But the tight champignons that are familiar to everyone significantly change the “image” of ordinary caviar from sweetish zucchini, which will not surprise anyone.

A short frying will enhance the onion note, harmoniously complementing the mushroom aroma.

Ingredients

• zucchini 1 pc. (400-500 g)
• onion 1 pc.
• carrot 1 pc.
• tomato paste 1-1.5 tbsp. l.
• champignons 5-6 pcs.
• vegetable oil 3 tbsp. l.
• salt to taste
• ground black pepper to taste

Cooking

1. First, prepare all the ingredients. Peel onions with carrots. Rinse vegetables and pat dry. Cut the onion into arbitrary pieces, chop the carrots on a coarse grater. Fry the chopped vegetables in hot vegetable oil for 5-7 minutes over low heat.

2. During this time, prepare the zucchini. You can use zucchini, squash. Young and mature vegetables will do. Peel large fruits from the peel and seeds. Rinse vegetables, dry, cut into cubes. Add to skillet. Stir and fry over medium heat for 5-7 minutes.

3. Rinse the mushrooms. Examine each mushroom for dirt. The skin can be left on if the mushrooms are very fresh with white, clean skin. Cut into slices along with the legs. Add to the rest of the ingredients. Stir. Continue frying in the same mode for 5-7 minutes. Instead of champignons, you can use oyster mushrooms or wild mushrooms. Boil mushrooms from the forest before use for 10 minutes 2-3 times.

4. Add tomato paste, add salt and ground black pepper to taste. Stir. Cover and simmer over low heat for 15-20 minutes. If there is not enough liquid in the pan to extinguish, add just a little boiling water.

Zucchini caviar is a low-calorie, vitamin, quite satisfying and tasty dish. Zucchini contains vitamin C, which is involved in the production of collagen, and it, in turn, has a beneficial effect on the skin. Zucchini also contains vitamin A, which is useful for teeth and hair, which has a good effect on vision.
Often, squash caviar is prepared from a complete set of various vegetables. And I propose to cook such caviar with an additional ingredient, also low-calorie - champignons.
There are more vitamins in these mushrooms than in fresh vegetables, in particular, riboflavin (B2) and thiamine, which helps to avoid headaches and migraines. In addition, mushrooms contribute to maintaining our skin in good condition. Mushrooms contribute to the proper functioning of the body and maintaining a normal figure. They absolutely do not contain sugar and fat, so they can be consumed by diabetics. All this proves that champignons are very useful, and they should definitely be included in your diet!

To cook zucchini caviar with mushrooms, you will need:

zucchini - 1 kg
champignons - 400 g
onion - 1 pc.
tomatoes - 2 pcs.
carrots - 1 pc.
sweet pepper - 1 pc.
lemon - half
green onion - 2-3 feathers
Dill
sunflower oil
ground black pepper - to taste
salt - to taste

How to cook squash caviar with mushrooms:

1. Wash the zucchini thoroughly, then peel and rub on a coarse grater. Salt and mix.
2. We wash the champignons and send them to a saucepan with salted boiling water. Cook for about 10 minutes over low heat, then remove and cool. Cut the mushrooms into strips.
3. We need a large bow. We clean it from the husk, rinse and cut into thin half rings. We send it to a frying pan with heated sunflower oil, fry until transparent.
4. Peel the carrots, wash and rub on a coarse grater. Add to skillet with onions. Fry another 2-3 minutes.
5. Squeeze the grated zucchini from the juice and send it to the onions with carrots. Stir and cook for about 15 minutes, stirring occasionally. In the process of frying, if necessary, add sunflower oil.
6. In the meantime, let's do sweet peppers. We wash it, cut it in half and remove the seeds. We rub the pepper on a coarse grater to the skin and send it to the pan to the zucchini mass. We mix.
7. Now add chopped champignons and mix. We still fry for about 15 minutes.
8. We need large tomatoes. We wash them, cut them in half (for convenience) and rub on a coarse grater to the skin. Pour into the pan.
9. Squeeze the juice from half a lemon here, into the pan. Mix everything thoroughly again. Simmer until the liquid has completely evaporated, stirring occasionally.
10. We wash the dill and green onions, then dry them and cut them finely. Add to skillet with caviar and stir.
11. Salt, pepper to taste and cover the pan with a lid. Let's insist.