Delicious and satisfying chanterelle mushroom caviar, recipes with photos

When it's time to harvest mushrooms, it's time to think about what to prepare for the winter from a fabulously delicious forest product. From almost any mushroom you can cook something special and original. However, in addition to the taste of mushrooms, it is important to consider their safety. We are talking about harmful substances that "mushroom hats" absorb. A sufficiently large number of mushrooms become unsafe due to the toxic substances they absorb. What can not be said about such "cunning" mushrooms as chanterelles. It is they, in comparison with other "forest beauties", that absorb the "poisons" of the environment the least. Therefore, their extraordinary taste and high natural quality are undeniable. Chanterelles are those unique mushrooms from which you can cook not only delicious preparations for the winter, but also make an excellent snack, as well as filling for pizzas, pies, pies, pancakes and much more. Chanterelle caviar is especially fragrant and delicate in taste. And for those who have never tried to cook it or are just looking for a new universal recipe for their mushroom culinary masterpiece, it's time to talk about a new technology for making caviar.

Recipe for caviar from chanterelles with garlic for the winter

Ingredients:

• 1 kg. chanterelles (boiled);
• garlic - 3 cloves;
• carrots - 150 gr.;
• sweet peas;
• onions - 150 gr.;
• several bay leaves;
• red ground pepper - half a teaspoon;
• cloves - 1-2 pcs.;
• vegetable oil - 100 gr.

Prepare mushroom caviar from chanterelles as follows: Mushrooms must be boiled. Before this, the "forest gifts" need to be cleaned, cut and boiled in slightly salted water. In advance, add peas, cloves and bay leaves to the water. But you need to put spices wisely, otherwise, if you overdo it with their quantity, then the taste of mushrooms will practically not be felt. Boil the mushrooms in spiced water, preferably up to 20 minutes. After cooking, pour the mushrooms into a blender along with part of the broth in which they were cooked, and mix everything thoroughly. After, chop the garlic and add the chopped mass to the mushroom mixture. It is also necessary to add carrots and onions to the mushrooms, but in advance they need to be finely chopped and fried in a frying pan in oil. Then, the so-called mushroom minced meat is transferred to a saucepan and stewed over a light fire. In time, the carcass will take up to an hour. Mushrooms should be stewed for 50 minutes under a covered lid and 10 minutes without it at all, this will allow excess liquid to evaporate. As soon as the mushrooms are cooked, they must be seasoned with ground pepper and spices to your taste. Spicy lovers can add 9% vinegar (half a tablespoon) to the mushroom mass. To preserve tender chanterelles, you will need to sterilize the jars and then spread the hot mushroom mixture over them. Cork everything carefully and send it to a cooler place for storage. That's all - the chanterelles are ready. Enjoy the exquisite taste of a delicate product!

Description

Chanterelle caviar is a delicious dish that both adults and children like. Even the most fastidious gourmets love to enjoy such a treat. It usually takes quite a bit of time to cook it, as well as ingredients.
To make delicious caviar, chanterelles must be fresh, so it is better to collect them yourself. This will not only help you save money, but will also benefit your health, as walking in the forest has a positive effect on the nervous system, and fresh forest air supplies the body with useful trace elements. But if you do not have the opportunity to collect mushrooms yourself, you can buy them in the store. However, you need to be extremely careful not to buy spoiled chanterelles. Pay attention to their appearance and smell, do not buy rotten mushrooms.
Caviar for the winter can even be made from frozen or salted chanterelles, by choosing the right algorithm of actions and the required seasonings. But from dried mushrooms it will not be possible to make such an appetizer.
Our simple caviar recipe does not use garlic, but if you like it more savory, you can add a few cloves.
Fortunately, forest chanterelles have unique qualities and are never wormy, but they are quite capable of withering and rotting. Also beware of mushrooms, which only remotely resemble chanterelles. Buy mushrooms only in trusted places.
At home, preparing chanterelle mushroom caviar is very simple. To do this, you need to collect the required amount of ingredients, and also carefully read our step-by-step recipe with a photo, in which you will find detailed recommendations for preparing a delicious snack for the winter.

Ingredients

Chanterelle caviar - recipe

Put all the required products in front of you on the table to reduce the time to search for them. Next, you need to rinse all the mushrooms you have, and cut their larger specimens into two or four parts. Then take out a large saucepan and put clean chopped mushrooms into it, fill them with water and cook for about twenty minutes after boiling.

Drain all the water from the mushroom pot and leave it on the stove for now, turning off the heat. Meanwhile, peel the onion, cut it into small pieces and fry until golden brown in a hot frying pan.

Next, peel fresh carrots, after washing it, and grate the root crop on a fine grater. Add the grated carrots to the onions and fry the vegetables together with a little oil. You can use both sunflower and olive oil..

After the onions and carrots are fried well enough, add boiled chanterelles to them in the pan, mix the ingredients and simmer over low heat for fifteen minutes, stirring it all occasionally.

After the mushroom mass is sufficiently stewed, remove it from the heat and leave to cool. When the ingredients have cooled, send them to the blender bowl, peeling and putting a few cloves of garlic there. Begin to grind the mixture to a puree, adding salt, sugar and black pepper.

Also pour one hundred milliliters of apple cider vinegar into the resulting mixture and add a little tomato paste - about ten tablespoons. Using a blender, mix the mixture, send to the pan to stew mushroom caviar from chanterelles for about twenty minutes, after which you can lay it out in jars and roll it up with sterile lids. It is best to store such a treat for the winter in a cellar or refrigerator..

Delicious chanterelle mushroom caviar has been prepared every year in our family according to this recipe for many, many years. It is so nice to eat a sandwich with such a beautiful “golden” blank for breakfast in the morning.

This delicacy can take its rightful place on the festive table. If you also like mushroom caviar and beautiful red chanterelle mushrooms, then using my recipe with step-by-step photos you can prepare it for the winter.

How to cook chanterelle mushroom caviar

We need 1 kilogram of peeled chanterelles. We wash the mushrooms under running water from sand, dust and leaves. We recline them on a sieve to get rid of the flowing water. Some, before cooking, are advised to boil the mushrooms. I prefer to omit this stage, because by the time we stew the mushrooms, they will have time to cook anyway.

And put them in a pan with thick walls. You can use a saucepan or a thick-walled pan for these purposes.

Add odorless vegetable oil (50 milliliters). Now close the pan with a lid, set the smallest fire and leave to languish, stirring occasionally.

You don't need to add anything other than oil. Water in the mushrooms is enough. Quenching chanterelles will last 50 minutes.

While the chanterelles are stewing, let's take care of the onions and carrots. 300 grams of onion (about two large onions), cut into cubes. Grate carrots (300 grams) through a coarse grater.

Pour another 50 milliliters of oil into another pan and begin to fry the vegetables.

This process is quite lengthy, since it is necessary to achieve a slightly golden color, and not just stew vegetables. Our task at this stage is to ensure that nothing sticks or burns.

Chanterelles are stewed, which means it's time to add fried vegetables to them. Add salt (1 teaspoon with a slide) and mix everything.

Taste the caviar, you may need to add more salt to your taste. It remains to give time to caviar from chanterelles to soak up the aromas of fried vegetables. To do this, hold the caviar on the fire for another 20 minutes.

After that, you can lay out the workpiece in hot sterile jars and twist.

Chanterelle mushroom caviar is very nutritious and tasty. It is better to store jars in the refrigerator and not for a very long time. In our family, preparations with “golden” caviar from chanterelles go first.

The most delicious mushroom caviar from chanterelles for the winter The most delicious mushroom caviar from chanterelles has been prepared every year in our family according to this recipe for many, many years. So nice to have breakfast in the morning

Chanterelle caviar for the winter

Cooking time: 60 min

Ready-made caviar is very tasty to spread on a piece of fresh bread or season pasta - you get awesome pasta with sauce! No less tasty are such caviar from porcini mushrooms for the winter.

It will take 60 minutes to prepare. From these ingredients you get 2 cans of 0.5 liters.

- carrots - 250 gr.;

- onion - 200 gr.;

- garlic - 4 teeth;

- parsley - 50 gr.;

- vegetable oil - 50 ml;

We put the mushrooms in a deep bowl, pour in a lot of cold water, leave for a few minutes to make it easier to separate the forest debris.

Rinse the mushrooms thoroughly with cold water. We leave the chanterelles in a colander for 10 minutes, during which time the water will drain.

Peel the onion, cut finely. Heat the vegetable oil in a deep frying pan. We put the onion in heated oil, sauté until transparent on a small fire.

We clean the carrots, three on a coarse grater. Add to skillet with sautéed onions. Fry the carrots for about 7 minutes.

We chop the chanterelles finely, add to the browned vegetables, pour rock salt without additives. Close the brazier tightly, cook over moderate heat for 40 minutes, stirring occasionally.

10 minutes before readiness, add finely chopped garlic cloves and parsley to the mushrooms. For the last 10 minutes, increase the heat and simmer without a lid to evaporate excess moisture.

We shift the contents of the brazier into a blender, turn into a homogeneous, thick puree.

Wash jars for harvesting thoroughly, rinse with boiling water. Dry in the oven (temperature about 120 degrees).

We pack hot mushroom caviar in warm jars, close the lids. Think. You will also like this zucchini caviar with mushrooms.

We place the blanks in a large saucepan filled with hot water. We heat the water to a boil. We sterilize jars 500 ml for 15 minutes, 1 liter for 25 minutes.

We seal the sterilized blanks tightly. After cooling, we put it away for storage in the basement or cold cellar.

This year I gathered a lot of chanterelles in the forest. I made a lot of them from them. Most of all I liked this caviar from chanterelles for the winter, you will lick your fingers with the recipe.

Chanterelle mushroom caviar - few people know the recipe for its preparation, especially the correct one. At the very moment when it is time to gather mushrooms, the question arises of what would be the most appropriate to set aside from the harvested crop for preparing stocks for the winter. From almost all representatives of the mushroom kingdom, you can concoct something incredibly tasty, healthy, or even mind-expanding. In order for your consciousness not to expand beyond the bounds and not harm your health, you need to know something about safety in the mushroom business.

This refers to one unpleasant fact, which is that the vast majority of mushrooms absorb toxins that are in the surrounding area. Fortunately, there are exceptions. For example, chanterelles are not included in this very majority, which, without a doubt, is a significant advantage of this type of mushroom.

Chanterelles are a versatile culinary ingredient, which can be used both as a snack or preservative, and as a delicious filling for a wide variety of dishes. Incredibly tasty and melt in your mouth properly cooked chanterelle caviar. The recipe is provided specifically for fans of mushroom dishes, and will also provide an opportunity to join them for those who have not yet been able to appreciate the beauty of the taste of mushrooms. This recipe will help you feel all the facets of a pleasant flavor bouquet of mushrooms.

• Chanterelles - 1 kg (boiled);
• carrot - 150 g;
• garlic - 3 teeth;
• spicy peas;
• onion - 150 g;
• bay leaf (2-3 pieces);
• ground red pepper - ½ teaspoon;
• cloves (1-2 pieces);
• vegetable oil (100 ml).

Cooking process

First you need to thoroughly rinse the mushrooms, and then chop. Before immersing the mushrooms in a boiling cauldron, you must first add bay leaves, cloves and peas to the water. Do not forget also that an excessive concentration of spices in water can overshadow the fullness of the taste of mushrooms. The cooking process should not take more than 20 minutes.

Grinding components

Put the boiled mushrooms, together with a small part of the broth, into a blender (if it is not there, then a meat grinder will do, if not, then hard manual labor awaits you = 0). After that, you need to add chopped garlic cloves. Also, to
the resulting mixture must be added frying, consisting of onions and carrots.

Stew the mixture obtained in the blender: 50 minutes under the lid, then another 10 minutes without it.

Final stage

Process the finished mushroom mass with ground pepper and other spices and additives to your taste. Preservation takes place quite conservatively: jars are sterilized, filled with goodies, corked and transferred to a dark, cool place.

We hope you enjoy chanterelle mushroom caviar - this recipe should become a family one!

Chanterelles are quite healthy mushrooms with excellent taste, which are often harvested before the onset of winter. Chanterelle caviar for the winter is a very popular mushroom preparation. It is an excellent topping for pies or pizza. It can also be used as a pâté to make sandwiches.

Before you cook caviar with zucchini and mushrooms, you need to figure out how to make it right.

Classic recipe

There are various recipes for chanterelle caviar for the winter. However, the classic way to create a blank is the most common. To do this, you will have to prepare the following ingredients in advance:

• a kilogram of chanterelles with zucchini;
• 400 g carrots;
• three onions with garlic;
• 100 ml of oil;
• five peppers;
• 100 ml of vinegar;
• 85 g salt.

Before you cook chanterelle caviar, you need to start preparing the main products. First you need to carefully process the chanterelles. It is necessary to cut off the tip of their legs and clean them of sand or dirt.

Then they should be washed with cold water and passed through a meat grinder. The mixture made is cooked in a slow cooker or placed in a small saucepan and poured with oil. During the preparation of mushroom caviar from chanterelles for the winter, the contents of the pan are periodically mixed so that the mixture does not burn.

In parallel with this, you should take care of all the other ingredients. Zucchini with other vegetables are washed in water and cut into small pieces. Carrots can not be cut, but grated with a grater. After that, a little oil is added to the pan and all the prepared vegetables are placed in it. They are stewed for 20 minutes. This time should be enough for all the ingredients to turn golden.

After that, caviar is made from the cooked squash and mushroom mixture. To do this, stewed vegetables with pepper and salt are added to chanterelle puree. Then everything is mixed, covered with a lid and stewed for another half an hour. The prepared dish is distributed in sterilized jars, mixed with vinegar and closed with seaming lids. Then the container with caviar cools down and is transferred to the basement for further storage.

With tomatoes

Many housewives prefer to prepare caviar from chanterelles with tomatoes. To prepare these delicious winter preparations, you must use the following products:

• a kilogram of tomatoes with eggplant;
• 2 kg of cooked chanterelles;
• three peppers;
• four bulbs;
• 150 ml of tomato sauce;
• 200 ml of oil;
• 100 g of salt;
• 70 g of sugar;
• two heads of garlic.

Preparation of the blank should begin with the preparation of the main ingredients used to create caviar. Boiled mushrooms must be cut into small cubes. Then the pan is poured with oil and mushrooms are laid out in it. They are cooked until their surface is golden.

Immediately after frying the mushrooms, you can start preparing everything else. Onions with garlic are peeled, cut into pieces and also placed in a frying pan.

Then the pepper is cut in half, cleaned of seeds and added to the pan with onions. Vegetables are fried for 5 minutes, after which they can be removed from the heat. Then the tomatoes are cut into slices and ground with a meat grinder. They are added to vegetables and stewed for 15-20 minutes over low heat. The mixture in the pan must be constantly stirred so that it does not burn.

Eggplants are peeled, cut into strips and added to vegetables. Then the previously fried mushrooms are placed in the mixture and stewed for 20 minutes.

The prepared vegetable mass is ground in a blender, after which it should be mixed with sugar, salt and tomato sauce. All this is thoroughly stirred and stewed over low heat for another hour. Before removing the zucchini caviar from the heat, add chopped garlic to it and mix the dish. Only after that everything is distributed in sterilized jars and rolled up with lids.

Conclusion

Cooking caviar from mushrooms in a slow cooker or on a gas stove is not so difficult. To do this, it is enough to familiarize yourself with the recipes, which describe in detail how delicious caviar is made.