Zucchini is a popular vegetable that is eaten with great pleasure fried, baked, pickled. It is often preserved for the winter in the form of caviar, jam, or simply in pieces. Many cooks consider this vegetable to be universal, because it goes well with any other products. For example, zucchini caviar with mushrooms has a delicate taste, and is also considered a dietary product, since it contains a minimum amount of calories.

Features of cooking caviar with mushrooms

In order for caviar with zucchini with mushrooms to please with its taste, you need to follow some recommendations:

• it is better to stew vegetables in a cauldron or a saucepan with thick walls - in such dishes, all components are evenly heated, due to which its taste improves;
• there are many recipes for cooking vegetable snacks in a slow cooker;
• ingredients burn in enamelware;
• it is better to make caviar homogeneous with an immersion blender, but a combine is also suitable;
• young zucchini do not need to be peeled, but in mature ones, you need to cut the peel and cut out the seeds.

You can define a good quality product by several criteria:

• the color should be light brown;
• good density;
• no liquid.

Product selection rules

The main ingredient in harvesting caviar for the winter is zucchini. It is better to take young fruits, although they contain a lot of liquid, but you can remove it if you leave them for half an hour, and then squeeze them out.

Tomatoes should be ripe, it is better to peel them first. Tomatoes can be replaced with tomato paste, but then zucchini caviar will not be so useful.

For caviar, you can take mushrooms: champignons, chanterelles or any other to your taste. When choosing onions, it is better to give preference to a less bitter variety so that it does not spoil the delicate taste of the finished product. The ingredients that make up zucchini caviar with the addition of mushrooms can be fried, steamed, stewed or baked.

Ingredients

There are many options for harvesting zucchini caviar for the winter. Whatever it is cooked with, but the principle is the same in all cases.

For canning, only young fruits with a soft skin are selected, in which seeds have not yet formed. Vegetables are thoroughly washed, because even the slightest grain of dirt can spoil the final product.

You can cook zucchini caviar in the form of a homogeneous puree or in pieces. Mushrooms are taken fresh, best of all champignons, it is with them that the taste will turn out bright and rich.

Advice! You can use frozen mushrooms for cooking zucchini caviar.

As additional ingredients during the preparation of a vegetable snack, you can use: salad peppers, eggplant, balsamic vinegar, mayonnaise, apples.

Recipe for zucchini caviar with mushrooms

Before you start canning, stock up on the following products:

• 0.5 kg of mushrooms;
• 6-7 zucchini;
• 10-12 ripe tomatoes;
• 4 bulbs;
• 50 g of salt;
• 2 tsp turmeric;
• 1/4 st. Sahara;
• 1 st. oils;
• 1/2 st. apple cider vinegar.

Canning caviar is carried out as follows:

1. Wash the zucchini, cut into small cubes.
2. Peel the onion and chop into half rings.
3. Boil the mushrooms for half an hour in salted water, cool and chop finely.
4. Remove the skin from the tomatoes, dousing with boiling water, cut into 5-6 parts.
5. Take a cauldron, pour in oil, fry the onion, salt and add turmeric, mix.
6. Put zucchini, simmer for a quarter of an hour, add tomatoes, sugar and leave for another 15 minutes.
7. Pour the mushrooms, leave to stew, so that all the water evaporates, and the caviar becomes thicker.

   Advice! To make the caviar spicier, you can add a few chili pods.

8. Remove the cauldron from the heat and turn all the ingredients into a homogeneous mass with a blender, put it in jars and sterilize for a quarter of an hour.
9. Roll up the container, turn over, cover with a blanket.
10. To remove excess moisture from zucchini, they should be left for half an hour after cutting, and squeezed out before adding to the cauldron.

Caviar with mushrooms and zucchini in a slow cooker

Zucchini caviar cooked in a slow cooker with mushrooms is a dietary and satisfying dish. This snack contains a lot of vitamins and proteins. And the thing is that mushrooms were added to the recipe. You will need the following products:

• 2 zucchini;
• 2 onions;
• 2 carrots;
• 200 g of champignons;
• 20 g dill;
• 2 cloves of garlic;
• 50 ml of oil;
• salt and spices to taste.

Step by step conservation:

1. Wash the vegetables, cut the zucchini into cubes, chop the carrots on a grater, chop the onion finely.
2. Put all prepared products in a bowl, pouring oil to the bottom. Set the "Fry" function. The entire process will take an average of 15 minutes.
3. Transfer the vegetables to a bowl and grind with a blender.

   Advice! You can not turn the products into mashed potatoes, the salad in pieces also turns out to be delicious.

4. Peel the mushrooms, chop finely and also fry in a bowl.
5. Combine products, add finely chopped greens, salt, spices and garlic, crushed by a press. Set the program "Extinguishing".
6. Put the finished caviar in jars, seal tightly.

Terms and conditions of storage

Squash caviar is stored with the addition of mushrooms for up to a year in the basement or pantry. The optimum room temperature should not rise above +20 °C. After opening the jar, the product is sent to the refrigerator, but not more than for three days.

Advice! If the jar is swollen during storage, then its contents should be discarded, most likely, it was not hermetically sealed.

Conclusion

Zucchini caviar with mushrooms is often found on the tables of Russian families in the winter. It can decorate the festive table, complement meat dishes due to its vegetable composition. Many housewives have found unique ways to serve it: putting it in tartlets, making sandwiches or putting it next to a cutlet, using it as a sauce.

Video recipe for cooking zucchini caviar with mushrooms for the winter:

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Among the many edible mushrooms, the pretty honey agaric family is especially popular. The mushroom got its name because of the love to settle on forest stumps. By themselves, mushrooms are small - summer ones grow up to 6 cm, autumn ones reach 15 cm in length. Cylindrical legs are thin - on average, the thickness is 0.5-1 cm. The semicircular hat (8-10 cm) is not large either.

Gourmet mushrooms attract gourmets with their whitish fleshy pulp, which has a tart taste and a pleasant mushroom smell. Representatives of the forest flora are good fresh and preserved. Among winter preparations, caviar from mushrooms is popular.

Each hostess has her own recipes for a delicious snack, but the preparation of raw materials is identical in all cases. To begin with, mushrooms are sorted, removing damaged, overripe and wormy ones. Next, perform the following actions:

• the selected raw materials are placed in a colander and, periodically immersed in a bucket of cold water, honey mushrooms are washed;
• at this time, salted and acidified water boils on the stove (20 g of salt and 8 g of lemon are put on 0.5 l of liquid);
• washed mushrooms (in the amount of 2 kg) are placed in a boiling saucepan;
• cook over low heat, stirring gently until the mushrooms sink to the bottom;
• during the cooking process, the foam formed on the surface is removed with a slotted spoon.

When the mushrooms are ready, they are poured into a colander, separated from the liquid, and washed with running water. Honey mushrooms need to be chopped using a sharp stainless steel knife or a meat grinder (you can also use a blender). The subsequent steps depend solely on the requirements of the recipe.

The best recipes for caviar from mushrooms for the winter

By themselves, mushrooms are a delicious product. If you fry them, stew them, add spices, you get an original savory snack for a festive winter feast.

To prepare the most delicious caviar from mushrooms, to begin with, chopped mushrooms are stewed in their own juice, adding a glass of boiling water and tomato paste, 40 g of salt, 20 g of sugar, 3 cloves, bay leaves, allspice and black peppercorns for each kilogram of raw materials.

After simmering the mixture on fire for 10 minutes, it is packaged in sterile jars. Containers of 0.5 liters with caviar are placed in a sterilizer (a pan filled with hot salted water) and steamed for 1.5 hours.

Caviar from mushrooms - a very tasty recipe: video

In this recipe, mushrooms are recommended to be fried in a large amount of vegetable oil (with constant stirring). For the preparation of caviar, fresh ripe tomatoes are taken in a 1: 1 ratio to the mushroom preparation. They are separated from the skin and rubbed, and then boiled down to 1/3 of the original volume.

In the boiled tomatoes spread the fried mushroom mass (1 kg) along with the oil. Salt (20 g), sugar (50 g), vinegar (40 g), bay leaf (4 leaves) are added.

After mixing well, the mixture is removed from the fire, packed in jars below the neck and sent for sterilization for 30 minutes.

The simplest option for preparing caviar was mastered by all housewives. Boiled chopped mushrooms in the amount of 1 kg are seasoned with vegetable oil (5 tablespoons), pepper and salt to taste. Mustard powder (1 tbsp) is diluted with 9% vinegar (2.5-3 tbsp) and also injected into the mushroom mass.

The packaged jars are placed in a pot of warm water (40 degrees) and sterilized for 45 minutes. The rolled-up containers are set aside for air cooling (without turning over).

Without sterilization

Many winter preparations can be prepared without tedious sterilization. But then the jars of caviar will have to be stored in the cellar or in the refrigerator. Some housewives manage to freeze mushroom caviar by packing it in containers. The following are recipes suitable for preservation without sterilization.

To cook caviar according to this recipe, you need to follow this algorithm (based on 1 kg of fresh mushrooms):

• 250 g onion finely chopped;
• rub the same amount of carrots;
• vegetables are fried in half a glass of vegetable oil;
• onions, carrots and boiled mushrooms are passed through a meat grinder;
• salt the mass to taste, add bay leaf (2 pcs.) And peppercorns (7 pcs.);
• pour in 100 ml of oil and simmer over low heat for an hour;
• pouring 1 tbsp. vinegar (9%), stew for another 10 minutes.

Having packaged hot caviar in heated sterile jars, the lids are immediately rolled up. Storage in a cool place is determined after the containers have completely cooled down.

Caviar from mushrooms with onions and carrots for the winter: video

Garlic gives any dish a pleasant spiciness. And in this recipe, it will be perfect. The number of ingredients needed for the preparation of caviar is indicated per 1.5 kg of boiled mushrooms. The sequence of actions in this case is as follows:

• 2 medium-sized onions chopped and fried in oil;
• twisted in a meat grinder and combined with chopped mushrooms;
• the mass is transferred to a saucepan, pour in ½ cup of vegetable oil and simmer for 20 minutes;
• salt, red and black ground peppers, 2 tsp are added to the caviar to taste. sugar, 1 tbsp. vinegar and minced garlic cloves (4 pcs.).

After extinguishing for 10 minutes, the mass is laid out in sterile jars and covered with plastic lids. After letting it cool completely, they are transferred to the basement.

From the legs again

In mushrooms, hats are most valued, but legs are also good in mushrooms. Some housewives stew caviar from a whole mushroom, others separate the product into components and make blanks separately from hats and legs.

To prepare a savory dish, for 1.5 kg of boiled mushroom legs, take 10 cloves of garlic, 2 onions, 1 tbsp. Sahara.

Cumin, cilantro, ground black pepper and salt are added to taste. The legs are fried with onions and garlic. After introducing the remaining ingredients, mix, cool and twist in a meat grinder.

The combination of mushroom legs with zucchini allows you to create an unusual dish that can satisfy the most sophisticated tastes. This caviar is prepared according to this recipe:

• zucchini (300 g) peeled and seeds, cut into small cubes;
• fried in vegetable oil, then spread on a plate;
• boiled legs of mushrooms (1 kg) are fried until golden brown;
• in the process add chopped onions (2 heads), garlic (3 teeth), grated carrots (1 pc.);
• stew for 15 minutes and combine with zucchini;
• the whole mass is passed through a meat grinder and again laid out in a pan;
• salt and pepper to taste, add caraway leaves, pour in 50 ml of vinegar and vegetable oil.

After stewing for 15 minutes, the caviar is packed in jars. If sterilization is implied, then the workpiece is kept for a couple of 40 minutes.

According to this recipe, caviar can be prepared not only from the legs, but the addition of mayonnaise makes this particular part of the mushroom especially tender. To prepare the dish you will need 1 kg of fresh legs:

• after boiling the mushroom parts, they are fried for 20 minutes in oil, then chopped onion (2 pcs.) And garlic (3 cloves) are added;
• bringing the onion to golden brown, the mass is removed from the stove, cooled and chopped in a blender;
• salt to taste, add the following ingredients: 2 tsp. sugar, 150 ml mayonnaise, 2 tbsp. tomato paste;
• stew, covered with a lid, for half an hour.

For those who like it spicier, it is suggested to try this caviar recipe. Having boiled a kilogram of legs with mushrooms, proceed to the following manipulations:

• mushroom preparation is fried for 15-20 minutes;
• chop onion and bell pepper - 2 pcs.;
• adding vegetables to the mushrooms, fry for another 15 minutes;
• chopped tomatoes (6 pcs.) are separately passivated in oil, then they are added to the legs;
• the cooled mass is twisted in a meat grinder;
• adding salt to taste and half a chili pepper, simmer for 30 minutes.

Having packaged the caviar hot, cover it with nylon lids, let it cool naturally, then take it out to the cellar or put it in the refrigerator.

You can continue indefinitely the description of recipes for cooking mushroom caviar. Even if the hostess did not have the opportunity to make preparations from fresh mushrooms, this dish can be quickly built to the table from pickled mushrooms. Dried and frozen mushrooms are also suitable. And what ingredients to add to the mixture, each housewife will proceed from her own preferences. Caviar cooked according to any of the recipes is served as an independent dish, it is also an excellent addition to meat, fish, potatoes.

Mushroom dishes are always a hit. Cooking them is much easier and faster if the hostess has mushroom caviar in store for the winter. This preparation is very easy to prepare. It will allow you to quickly dispose of all the surplus forest mushrooms, so it can also be called budgetary.

Different recipes involve different ways of preparing raw materials and processing technology. Somewhere one type of mushroom is used, somewhere assorted, where they are mixed in certain proportions. To enrich the aroma and taste, vegetables, spices and garlic are added to the preparation.

Stocking up on wild mushrooms is easy. The main thing is to have on hand a simple recipe for “You will lick your fingers” caviar.

Ingredients:

• 1 kg oil and honey mushrooms;
• 0.3 kg of carrots and onions;
• 40 ml vegetable oil;
• a little rock salt and ground pepper.

We wash the mushrooms with hot water to wash off the oily mucus, remove spoiled and wormy specimens. We shift them into a suitable bowl, boil for half an hour, adding a little salt.

Attention! All the foam that will appear on top of the mushrooms must be removed.

Drain the cooked mushrooms through a colander. When there is no liquid left, we pass them through a meat grinder with a large grate.

In the meantime, peel the carrots and onions, chop them with a knife or grater. Saute all vegetables until soft. In a cauldron, combine the mushroom mass with vegetable frying, season to taste. Stew caviar under a lid with moderate heat for about 40 minutes. Occasionally open the cauldron, mix the contents thoroughly with a wooden spoon.

We tightly fill sterile jars with hot caviar, pour 2 tablespoons of refined oil on top and twist with tin lids.

Chanterelle Recipe with Carrots and Onions

Ingredients:

• 1 kg of mushrooms;
• 1 carrot;
• 2 onions;
• 50 ml vegetable oil;
• 1 bay leaf;
• some pepper and salt.

We carefully sort the mushrooms, refresh the cut at the leg and wash it several times.

Advice! Young small mushrooms are best marinated whole, but overgrown specimens can be used for caviar.

Pour the mushrooms into salt water with lavrushka, boil for 30-40 minutes. Then we filter the contents, rinse with water.

We remove the husks from the onions, cut them into cubes, put them in a frying pan. We clean the carrot, three and attach it to the onion. Mix everything, fry until lightly browned. We pass the slightly cooled mass through a meat grinder. Grind boiled chanterelles in the same way.

We mix the crushed products in a cauldron, add spices to taste and simmer at medium heat for 40 minutes. To prevent burning, stir occasionally.

We fill the sterile container with mushroom mass. We seal so that about 1 cm remains to the top. Fill the rest of the space with sunflower oil and cork. Keep the spin should be no more than a year.

Cooking with tomatoes without sterilization

Do not pass by this wonderful recipe for caviar with mushrooms. Moreover, it is preserved without sterilization.

Ingredients:

• 2 kg of any forest mushrooms;
• 1 kg of ripe fleshy tomatoes;
• 2 tbsp table vinegar;
• 0.5 kg of onion;
• a little vegetable oil (odorless).

For this recipe, any forest mushrooms or their mix will do. We make sure that all of them are without damage and wormholes, we remove all rubbish. We cook the gifts of the forest for about a quarter of an hour. We filter through a colander, chop finely with a knife and send it to hot oil for frying.

In the meantime, washed tomatoes, scalded and cooled sharply in ice water. After such a contrast shower, the peel will easily come off. Puree the resulting pulp with a blender. We clean the onion and finely chop.

We combine mushrooms, fried onions and mashed tomatoes in a thick-walled bowl. Simmer covered, stirring occasionally, for an hour and a half. At the end of the quenching, pour in the vinegar and lay it out in the prepared glass container. We warm the corked jars and stand for a day before cooling.

Mushroom caviar with zucchini for the winter

Mushroom caviar with zucchini for the winter will serve as an excellent alternative to the rather boring one.

Ingredients:

• 3 carrots;
• 1 young zucchini;
• 1 garlic head;
• 4 bulbs;
• 300 g of forest mushrooms;
• 1 tbsp table vinegar;
• 1 tsp granulated sugar;
• some spices and salt.

Remove the husk from the onion, peel and rinse the carrots. My zucchini, thinly cut the peel, dissolve in half and scrape out the seeds with a spoon. Mushrooms are thoroughly washed, cut if necessary into several parts.

Read also: Adjika from tomatoes and garlic for the winter - 10 recipes

In a cauldron we lay the zucchini cut into cubes, coarsely grated carrots. We cut the onion into cubes, pour it into the pan, pass it along with the chopped mushrooms. We shift the contents into a cauldron, salt and throw spices.

On a note! A mixture of Provence herbs goes well with mushrooms and vegetables.

We mix the contents, set to stew for 1.5-2 hours, periodically mix the caviar. 5 minutes before the end of cooking, add salt, add crushed garlic, granulated sugar and table vinegar. We stir everything, stew a little more and pack it in prepared containers. After seaming, wrap the caviar, keep warm until cool.

From fresh mushrooms

Caviar from fresh mushrooms is an excellent twist. It is suitable for sandwiches, tartlets and other snacks.

Ingredients:

• 1 kg of fresh mushrooms;
• 1 large onion;
• 200 g carrots;
• 2 garlic cloves;
• vegetable oil;
• a little bit of salt and black pepper.

Fresh mushrooms are cleaned, sorted and washed thoroughly. Cut them into pieces, cook until cooked with salt. We clean the onion, cut into cubes and pass until transparent. Then we throw in grated carrots, garlic gruel. Add salt, simmer at low heat for 20 minutes in a sealed container.

Grind boiled mushrooms in a blender, combine them with frying, season with spices. We distribute the hot mass over the prepared container and twist.

Recipe of boiled mushrooms with vegetables

Very tender, appetizing and fragrant caviar from boiled mushrooms with vegetables is obtained according to this recipe.

Ingredients:

• 1.5 kg of cooked mushrooms;
• 0.5 kg of bell pepper;
• 0.5 onion;
• 0.5 kg of green tomatoes;
• 0.5 kg of carrots;
• 200 ml of vegetable oil;
• 1.5 st. table vinegar (9%);
• 1 tbsp salt;
• 2 bay leaves;
• 1-2 pinches of black pepper.

Mushrooms of any kind must be carefully sorted out, discarded all unnecessary and forest debris. Peel, if necessary, wash and cut into large pieces.

Boil the workpiece in salted water for half an hour, not forgetting to remove the foam from the surface. Ready mushrooms filter.

Advice! Mushrooms are considered ready when they sink to the bottom.

We clean the carrots, rinse, drive through a meat grinder with a large grate. My sweet pepper, cut out the seed box, cut into slices. Wash the tomatoes, cut the stalks and cut into medium pieces. Grind the vegetables individually in a meat grinder with a fine mesh. We grind the mushrooms last, because. Since they are slippery, they will clean the meat grinder well from the remnants of vegetables.

We clean the onion, finely chop it into cubes. At the bottom of the cauldron, where the caviar will be stewed, pour vegetable oil. When it warms up, send the onions to fry. Be sure to stir fry, achieving a golden hue. Then add the carrots, mix and fry everything together for another 10 minutes.

And finally, add all the other vegetables, salt and pepper the mass and mix thoroughly until smooth. We cover the cauldron, wait for the boil and mark the hour. During quenching, it is advisable to mix the mass often.

After an hour, add vinegar, throw parsley, pepper. Knead and boil for another 10 minutes. We take out the bay leaf from the finished caviar, and lay the mass quite tightly in sterile jars.

Zucchini caviar for the winter can be prepared in many ways. A popular favorite, she often causes jealousy of housewives. Of course, love - when it comes to super-popular recipes, things cannot do without jealousy! And really: who is better? How tastier? With additives or "pure" zucchini? According to GOST or fantasy? Spicy or sweet? And how much salt, so that just right? .. And so on.

I will say conciliatoryly: the most-most is the one you love. Everything else is details.
Today I offer an original recipe for zucchini caviar slices with mushrooms. The consistency of caviar will be heterogeneous.

Ingredients

• zucchini 500 g
• dry mushrooms 15-20 g
• tomatoes 250 g
• onion 2 pcs.
• Svan salt 15-30 g
• pinch of salt
• sugar 25 g
• vegetable oil 70 ml
• vinegar 2 tsp

How to cook zucchini caviar with mushrooms for the winter

1. Soak a handful of mushrooms in warm boiled water beforehand. After 30 minutes, boil the mushrooms, add a little salt to the water (2 cups).
2. 
   Squeeze the mushrooms from the broth and chop finely. Then add the mushroom broth to the caviar during the cooking process. Dry mushrooms can be replaced with champignons.
3. 
   Peel a medium sized onion and cut into cubes.
4. 
   Cut the zucchini into small cubes as well. If the zucchini has a rough skin, it is better to remove it with a vegetable knife.
5. 
   Prepare spices and herbs for zucchini caviar. I used a ready-made mixture called "Svan salt", you can use any other spices you like. The yellow Svan salt contains a lot of spices, harmoniously and correctly selected for vegetable dishes. Turmeric and dried ginger give the salt its yellow color.
6. 
   Send the onion to the heated vegetable oil, sauté for a few minutes. Pour Svan salt to the onion.
7. 
   Next, put the zucchini, mix and cook for 15 minutes.
8. 
   Finely chop the fleshy tomatoes, peeling, if desired, from the skin.
9. 
   Add tomatoes to the squash mixture.
10. 
    Mix all the ingredients and simmer the caviar for another 20 minutes. Now you can add chopped mushrooms to the vegetable mixture.
11. 
    Reduce the liquid a little (10 minutes) in a saucepan with caviar, add sugar and salt to taste, pour a spoonful of bite.
12. 
    Arrange zucchini caviar in carefully sterilized glass jars. Additionally, sterilize the eggs for 15 minutes (300 ml jars). Roll up the finished caviar, turn it upside down, cover with a thick towel.
13. 
    I recommend adding greens to squash caviar with mushrooms immediately before serving. Fresh parsley or dill will remind you of summer. And add a little chopped garlic to such caviar - this is the last, final accent of taste.