Mushrooms are renowned for their nutritious and useful properties, therefore, 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 an exquisite dish in any season. There are many recipes for mushroom caviar, let's look at them in order.

Features of cooking caviar from mushrooms

1. Any sort of edible mushroom can be used to prepare the dish. Nevertheless, this aspect does not at all exclude the need for preprocessing and purification of raw materials. Be sure to sort out the mushrooms, exclude spoiled, dried and wormy ones.
2. Experienced chefs recommend soaking those mushrooms that raise doubts about freshness and edibility. To do this, prepare a solution of 3 grams. citric acid(you can replace 30 ml. lemon juice), 10 gr. table salt and 1.2 liters. warm drinking water.
3. The following types of mushrooms are considered the best options for cooking caviar: boletus, boletus, honey agarics, boletus, chanterelles, champignons. You can cook a dish not only from the hats, but also from the legs.
4. Before the direct preparation of caviar, it is necessary to boil the mushrooms in salted water. Duration heat treatment is 35-45 minutes. Then 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 rolling. You can use a food processor, blender, meat grinder.
6. If you plan to spin the composition around the cans, sterilize the containers and lids in advance. Whenever possible, use plastic caps rather than metal ones. In this case, you will avoid oxidation at the neck of the container.
7. Caviar, sealed with nylon lids, 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.

Honey mushroom caviar with tomatoes

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

1. Rinse the mushrooms under the tap, transfer them to a colander or sieve, leave to drain. If necessary, peel the mushrooms, cook in salted 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 peel off. Chop into cubes, remove the stalks.
3. Chop the onion, mix with the tomatoes, chop in a blender / meat grinder. Send the contents to the mushrooms, add butter, granulated sugar, salt, tomato paste. Place the cauldron on the stove, cover with a lid, simmer for 1 hour.
4. Stir the contents constantly so that the caviar does not start to taste bitter due to burning. Sterilize the glass container, place the peas on the bottom. Pack hot caviar into containers, seal.
5. Turn the jars upside down, wrap them in a warm towel / blanket. Leave the caviar for a day at room temperature, then move it to a place for long-term storage.

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

1. Throw the mushrooms on a sieve, rinse under the tap, and leave until the liquid drains. Peel the raw materials, chop into slices. Put the mushrooms in salted water, cook for 45 minutes. Remove the foam from time to time, cool after cooking.
2. Pour oil into the pan, heat it, fry the chopped onion until golden brown. Mix the sautéed vegetable with boiled mushrooms, add chopped parsley, lemon juice and leftover oil from the pan.
3. Salt and pepper the caviar, stir until smooth (as much as possible). Sterilize containers, dry them, pack the contents. Seal, leave in the kitchen to cool, then put in the cold.

Mushroom caviar with garlic

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

1. Go through the mushrooms, excluding spoiled specimens. Wash them, dry them, chop them into slices along the fibers. If you wish, you can separate the legs from the hats, then roll them into different jars.
2. Pass the garlic through a press machine, mix with mayonnaise and salt. Melt in a frying pan butter, fry the mushrooms until they decrease in volume.
3. Once this happens, add the garlic mayonnaise sauce and stir. Simmer the composition on 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 it through a blender. Pack in dry, pre-sterilized containers, seal.
5. Prepare a deep saucepan, cover the bottom with a towel, put it inside the jar. Fill them up to the hangers hot water, cook for 35-50 minutes, constantly adding liquid.
6. After the expiration date, roll up the container with lids, turn it upside down, let it cool. Transfer to the cold for long-term storage, start using in 5-7 days.

• 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.
• vinegar solution (concentration 9%) - 30 ml.
• salt - 35 gr.

1. Pre-prepare the mushrooms: sort, peel and rinse them. Make a solution of water and salt, send the raw materials to boil. 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 in any way. Grate the carrots, chop the onion very finely, mix the vegetables with the mushrooms.
3. Pour the oil into a deep frying pan, heat it up, fry the mixture until a soft consistency is obtained. Season with salt and pepper (optional) and simmer for one hour.
4. Do not forget to stir the caviar, otherwise it will burn and start to taste bitter. Add the vinegar solution about a quarter of an hour before cooking.
5. Boil the jars and let them dry. Spread the caviar in containers, roll it up, turn it upside down. Wrap with a towel, leave to cool. Take the container to the cold or leave it 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 the bell pepper, chop it into arbitrary cubes. Peel the onions, cut the component into 6 pieces.
2. Rinse the tomatoes under the tap, make a cross-shaped cut on one part. Dip the vegetable in boiling water, wait 1-2 minutes. Remove the tomatoes and immediately place them in ice water. Peel, cut off the inedible area, chop into cubes.
3. Combine peeled vegetables into one composition, send to a blender or meat grinder, chop until porridge is formed. Wash the mushrooms, send them to boil in popliteal water, soak in the solution for 40 minutes. Then cool and puree.
4. Mix vegetables with mushrooms, add pepper, oil and salt. Prepare a cauldron, simmer the ingredients in it for 1.5 hours. Stir the contents periodically to avoid scorching. When the caviar is cooked, immediately roll it up in sterile jars.
5. Turn the containers upside down, leave for 10-14 hours to cool. Move the cans to the basement or refrigerator, start drinking after 10 days. Bon Appetit!

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

Video: mushroom caviar for the winter

An appetizer as an alternative to eggplant and squash - mushroom caviar with onions and carrots. To prepare mushroom caviar for the winter, you can take either one type of mushroom or different ones, mushroom legs are better suited. You can use chanterelles, aspen mushrooms, boletus mushrooms, mushrooms, mushrooms, mushrooms and russula, oyster mushrooms, boletus. The most common recipe is that peeled and chopped mushrooms (1 kg) should be boiled in salted water for about 40 - 60 minutes, stirring and skimming.

Place the boiled mushrooms in a colander and let the water drain completely, then scroll them through a meat grinder. Stew a kilogram of carrots or fry in 500 ml of oil with onions and garlic, scroll in a meat grinder, combine with mushroom mass, add salt, spices, Bay leaf, 1 tsp vinegar. You can stew the caviar or immediately roll it up in sterile jars and pasteurize them in the oven. The proportions of food for cooking should be 1: 1 for vegetables. For example, if 1 kg of mushrooms, then the rest of the vegetables are also taken by kg. Oil is also used as sunflower oil and butter is added; vinegar is replaced with lemon juice.

Mushroom caviar can be cooked different ways choosing spices, herbs and vegetables to your taste, with which mushrooms are combined, before rolling, the mass can either be fried or stewed in a saucepan, cauldron, or a saucepan with a thick bottom. It is important to dry the mushrooms well before combining with the rest of the ingredients, let them remain in a colander for an hour. If the appetizer is prepared from dried mushrooms, then they need to be soaked in water for about the same time, and pickled ones should be doused with boiling water. When dried mushrooms are ready, they have sunk to the bottom of the pot as they cook. Cooking caviar is much easier than pickling, it is safer to use, due to double heat treatment and the absence of marinade, in which harmful substances can be deposited.

You will need:

• 1 kg of peeled and chopped mushrooms
• Several onions (5-6)
• 6 pcs. tomatoes (it is advisable to peel them)
• Vegetable oil, salt, spices to choose from.

Cook the mushrooms for 20 minutes, salt the water, rinse at the end of cooking and let the water drain. Grind and fry for 30 minutes in a pan or in a saucepan. Finely chop the rest of the vegetables and lightly fry in a little oil, add spices and mushrooms, stew with vegetables for 10 minutes, then put the hot caviar in sterilized jars and roll up. It is good to let the jars stand in the room for several days, after which they are sterilized in the oven or in a saucepan for 40-60 minutes.

Recipe for making mushroom caviar with bell pepper

Would need:

• 3 kg of boiled mushrooms
• 1 kg of carrots, peppers, onions, tomatoes
• Salt, spices, garlic.

Peel carrots, tomatoes and peppers, cut into cubes or circles. Chop the onion coarsely and fry in oil until golden brown. Attach vegetables to it, fry for 10 minutes, add mushrooms (you can also pre-fry them). Divide the finished mass into jars and add 1 tsp of 9% vinegar to each.
The blank for the winter is ready.

Recipe for mushroom caviar from milk mushrooms with vegetables.

For such a dish for the winter you will need:

• 3 kg of boiled milk mushrooms
• 1 kg of onions
• 300 ml vegetable oil
• 1 kg of carrots
• 200 g tomato paste
• Spices, salt.

The principle of cooking does not differ from the previous recipes, all vegetables must be chopped, stewed, garlic and bay leaf must be added a minute before the heat is turned off. Arrange in jars, roll up and sterilize caviar in jars for another hour.

Recipe for caviar with champignons, for the winter or for a festive table

Ingredient List:

• 0.5 kg champignons
• 4 cloves of garlic
• 6 large onions
• 6 pcs. carrots
• Vegetable oil
• Apple cider vinegar (lemon juice), salt, spices.

Boil the mushrooms for 20 minutes in salted water (or fry fresh ones separately until crusty), drain the water, cool, grind in a blender or meat grinder. Fry the onions and add the mushroom mixture with carrots, mix. After 10 minutes, add, stirring, spices, salt, vinegar or lemon juice 1 tsp; leave on low heat, covered for 15 - 20 minutes. Place hot caviar in jars, after cooling, store in a cool place.

Mushroom caviar with red onion, recipe for the winter with the addition of horseradish

Would need:

• 0.5 kg of mushrooms (any or a mixture)
• Horseradish leaves, dill, 1 black peppercorn per jar
• 6 small or 4 medium red onions
• 4 - 6 pcs. carrots
• Butter
• Salt, apple cider vinegar, cloves can be added.

Boil the mushrooms, chop, chop the onion into rings and fry, combine with the mushrooms and transfer to a stewing dish, add grated carrots and leave on low heat for 20 minutes, stirring every 5 minutes. After turning off, pour in 1 hour. l. vinegar, mix well. Put greens (chopped garlic if desired) on the bottom of sterile jars, put caviar, add a pea of ​​pepper (cloves) on top, cover with horseradish leaves, roll up the jars and sterilize them for an hour over low heat. Let the caviar cool and place the jars in a cool place, it will be ready in a few days, it is better to open it in 5-7 days.

Mushroom caviar recipe for the winter without sterilizing cans

Based on 2 kg of mushroom mixture:

• 3 pcs. carrots
• 400 ml oil
• 4 onions
• 200 gr grated tomatoes
• Bay leaf, a few black peppercorns, a pinch of red.
• 1 tablespoon apple cider vinegar

Chop the mushrooms not very finely, boil, dry, chop the onion and fry with grated carrots with 1 glass of vegetable oil, pouring it in gradually. Add mushrooms, vegetables and spices, pour in a second glass of oil. Simmer for 2 hours at the end add vinegar and salt. Arrange in clean jars (it is better to pour boiling water over them before laying out the caviar or hold them for a couple) and twist. You can wrap it up with a blanket and let it cool on its own.

The listed recipes for mushroom caviar are not final; for serving, they can be decorated boiled egg, grated cheese, use for salads from fresh vegetables, boiled meat, pastries, soups, hot sandwiches, tartlets, serve with fish as a sauce or spaghetti sauce.

Many people like not only to wander through the forest, but also to collect delicious mushrooms... Unfortunately, they do not last long in the refrigerator, but you can still stock up on them for the winter. A delicious and easy way is to find suitable recipe mushroom caviar for the winter and make a preparation. Soups are prepared with it, potatoes are fried, added to cereals and pasta as a seasoning.

Absolutely any edible mushrooms are suitable for caviar. At the same time, you need to sort and process them in any case. It is important to remove rotten areas, remove debris, rinse thoroughly and inspect. For a snack for the winter, mushrooms are initially boiled for about an hour.

As for the container, ready-made caviar is placed in sterilized jars, closing with the same lids. It is recommended to choose plastic lids, and under the nylon ones, caviar is stored exclusively in the refrigerator.

Video "3 recipes for mushroom caviar for the winter"

In this video, you will learn several recipes for delicious mushroom caviar for the winter.

Proven recipes

In the article, proven recipes are presented to the attention of the hostesses, observing which it turns out excellent and healthy caviar from mushrooms.

Cep caviar for the winter is often used for pancakes, zraz, stuffed potatoes, sandwiches and other dishes. Sometimes it is frozen and taken out as needed. Healthy and tasty, the appetizer is perfect for a festive and everyday menu.

The cooking process is simple, and is often added to the mass different vegetables and spices, including bell peppers, garlic, mayonnaise, vinegar, etc.

With mayonnaise

The hostess should have at the disposal of the following products: 0.5 kg of mushrooms, 2 tbsp. l. mayonnaise, 3 garlic cloves, salt.

1. Wash and chop the mushrooms, fry in oil.
2. Add grated garlic, salt and mayonnaise.
3. Simmer for 1.5 hours, cool, grind the mass in a meat grinder.
4. Arrange in jars and close.
5. Sterilize full containers for at least half an hour.
6. Close with a seaming key, wrap and leave to cool.
7. In the future, rearrange to a cool place.

With vinegar

Take 550 g of carrots, 2.5 kg of mushrooms, 280 ml of oil, 0.5 kg of sweet onions, 3 g of dry chili peppers, 30 ml of vinegar and 35 g of salt.

1. Initially, you need to prepare the main ingredient - sort out, rinse and clean.
2. Make a solution of salt and vinegar, in which boil the mushrooms for 45 minutes.
3. Take out the raw materials with a slotted spoon, cool and chop randomly.
4. Grate carrots, finely detail onions, mix with mushrooms.
5. Pour the oil into a deep saucepan, heat up and fry the vegetable mass.
6. Season with pepper, add salt and simmer for 30 minutes.
7. 15 minutes before ready to pour in the vinegar.
8. Prepare jars, place caviar in them and roll up.
9. Wrap with a towel, then store at room temperature or cold.

With lemon juice

Ingredient list includes 160g onions, 800 g mushrooms, 90 ml olive oil, 15 ml of lemon juice, a bunch of parsley, 15 g of salt and a pinch of ground pepper.

1. Throw the mushrooms on a sieve, rinse and dry.
2. Peel and cut into wedges.
3. Place in salted water, cook for 45 minutes, skimming off the foam.
4. Allow to cool.
5. Heat oil in a frying pan, fry onions, mix with mushrooms.
6. Add chopped parsley, leftover oil and lemon juice.
7. Season with salt and pepper and stir.
8. Pack caviar in sterile containers, close.
9. After cooling, remove to a cold room.

With bell pepper

The stock should contain the following products: 500 g of onions and tomatoes, 1.5 kg of mushrooms, 200 ml of vegetable oil, 20 g of salt, 450 g of carrots, 450 g of bell pepper and 4 g of ground black pepper.

1. Use a sharp knife to remove the top layer of the peel from the carrot.
2. Grind in half rings or cubes.
3. Remove seeds from pepper, chop randomly into pieces.
4. Cut the onion into 6 pieces, after removing the husk.
5. Rinse the tomatoes, make cross-shaped cuts.
6. Place in boiling water for 60-90 seconds.
7. Take out and immediately place in cold water, remove the peel.
8. Chop the pulp, combine all the vegetables.
9. Grind in a meat grinder so that the consistency of the mass resembles porridge.
10. Rinse the mushrooms, cook in salted water for 40 minutes.
11. Make mashed potatoes from ready-made mushrooms.
12. Combine the mushroom mass with vegetables, add oil, pepper and salt.
13. Simmer for 1.5 hours in a cauldron, stirring occasionally.
14. Pour fresh and ready caviar into jars.
15. Turn the containers over, leave to cool completely.
16. Store in a refrigerator or basement, eat after 10 days.

From dry mushrooms

For such caviar, you will need any dry mushrooms, the amount of which varies according to the preferences of the hostess.

1. Soak dry vegetables for 10 hours.
2. Drain the water, rinse the mass and put in water, where they will cook for 15 minutes after boiling.
3. Cool and grind in a meat grinder. Sometimes even twice.
4. Salt and place in clean jars.
5. Put in the refrigerator.

To know exactly how to cook mushroom caviar for the winter, we recommend that you familiarize yourself with the following recommendations.

Honey mushrooms and chanterelles - the best mushrooms from which it is obtained delicious caviar... In home "production", both hats and legs are often used. Often, housewives also prefer porcini mushrooms.

Caviar is prepared from dried, frozen and fresh mushrooms using even ugly, crooked and large specimens. For example, chanterelles and boletus do not need to be boiled in advance, they are immediately ready for frying. The rest is better to boil. In this case, it is better to boil, strain, add new water and cook again.

Simple recipes tomato paste and sauces for the winter

We need:

• Boiled mushrooms - 1.5 kg
• Onions - 700 g
• Carrots - 600 g
• Black pepper (ground) - 1 tsp
• Garlic (we have dried in powder) - 2 tsp
• Salt - 2 tsp + to taste
• Table vinegar (9%) - 2 tbsp. spoons
• Vegetable oil - to taste (for frying and stewing, we take up to 150 ml)

If the garlic is fresh, then 5-7 large cloves.

If you want more spices, then 2 bay leaves and 5 allspice peas.

Important details.

• Conservation yield is about 2.2 liters.
• It is believed that for a rich result, it is better to use fresh Forest mushrooms and not even everything, but only lamellar. Perfectly cook caviar from mushrooms, honey agarics, milk mushrooms and mushrooms.
• In cases with a meat grinder, this principle is not so important. Feel free to cook from a mixture with tubular. These are white, Polish, mushrooms, boletus. Some sliminess during boiling and frying will be lost in the general ensemble.

How to cook.

We wash the mushrooms thoroughly. Better in running water, fingering with your hands. Boil in salted water for an average of 20-30 minutes. Mushrooms are boiled if they sink to the bottom.

We drain the liquid through a colander. We don't need excess moisture. Can be laid out on a towel to air dry while we prepare the onions and carrots.

With them, everything is also simple: we clean, grind and fry in a pan, like for a soup dressing. First, onion on hot oil - keep for 2-3 minutes until translucent. Then pour the carrots to it - another 5-7 minutes on the fire. We process this colorful mixture through a meat grinder. Better to put a large grate.

Following the root vegetables, we send boiled mushrooms to the twist. Stir the mass, salt and add pepper and garlic powder.

We simmer everything over low heat. This takes up to 50 minutes. At the end, we try for salt, adjust it for ourselves and pour in the vinegar. Stirred, then steamed for another 5 minutes and spread hot on sterilized jars.

If we use fresh garlic, it is better to chop it with a knife and put it in the stew 15 minutes before the end.

Add variety

With the same composition, you can make caviar differently.

• We chop the mushrooms with a knife - at home, at random, sometimes smaller, sometimes larger. We turn only fried onions and carrots through a meat grinder. It will turn out richer and very harmonious. We have this option - one of our favorite stocks for future use.

There is also a third algorithm for the indicated proportions.

• It is for lovers of homogeneous alternatives, when the caviar lies on the bread like a paste. All at once - through a meat grinder with a large grill, salt and stew. Put the garlic, your favorite spices and vinegar towards the end. In this case, the moisture evaporation time increases - up to 60 minutes. We focus on the readiness of the carrots and be sure to try on salt before putting the vinegar.

By the way, among the ingredients there may be ripe tomatoes not the most watery variety (cream, etc.). Slightly reduce the carrots and onions, and decorate the composition with tomatoes for their total weight. Another idea with the same result for our recipes is delicious!

"Kaleidoscope" of boiled mushrooms with vegetables

Let's not limit ourselves. Let the first violin be accompanied not only by the usual duet, but by a whole vegetable orchestra. Moreover, this mushroom melody can be preserved until the new year, even without vinegar.

Ingredients:

• Mushrooms (boiled) - 1 kg
• Tomatoes - 600-800 g
• Onions - 500 g
• Carrots - 300 g
• Sweet pepper (red) - 300 g
• Salt - 1-1.5 tbsp spoons
• Sugar - 1 tbsp. spoon
• Oil - 150-200 ml
• Parsley - 1 medium bunch
• Bay leaf - 2-3 leaves
• Black pepper (ground) - to taste
• Allspice (peas) - to taste

Output - about 3 liters

Cooking.

Let's prepare the mushrooms. We wash them and boil them in salted water - an average of 20-30 minutes. Drain the excess liquid through a colander.

Now the key point is to choose one of three chopping options. You can skip everything through a meat grinder, interrupt in a blender to a consistency with small pieces, or finely chop with a knife. This will determine the texture of the snack.

We especially like the contrast when the gifts of the forest and tomatoes are minced, and the vegetables are finely chopped with a knife or using a grater. Try it if you have an extra minute.

So, in different bowls we scroll mushrooms and tomatoes through a large lattice.

Finely chop the peppers and onions. Three carrots on a grater, size to taste, large ordinary - as always in place.

Fry onions until golden brown - 3-4 minutes. Add pepper and carrots to it - 5 minutes over the fire. The next tomatoes are simmer for 5 minutes.

The mushroom mass is sent to the mixture last. Simmer caviar - 30 minutes. Do not forget to wield a spatula a couple of times with passion - this way the dish will not burn.

At the end of cooking, add salt and sugar, herbs and spices. Simmer for another 10 minutes and while hot, lay the caviar in the jars.

For long-term storage, sterilization is required: 500 ml - 10 minutes, 1 liter - up to 20 minutes. We count from the moment the water boils, which we pour over the hangers of the cans.

Having hermetically rolled up, let the stocks cool under the blanket. Best kept cool, away from light.

The beauty will last all winter, if you add 1 teaspoon of vinegar per jar (0.5-0.7 liters). Without a bite, only the acids from tomatoes act as a preservative.

"Solnechnaya" with carrots, onions and zucchini

The case when additional vegetables are deliciously chopped. Zucchini is the basis here. Our beloved ones! How easily they adapt to the mushroom temper. We get very tender dish where, however, there will be something to chew on. A wonderful ensemble not only for bread, but also as a side dish.

According to the algorithm, the recipe is similar to the previous ones, but will require sterilization. But we do not need to boil the mushrooms first. If you have a choice, it is better to take lamellar or a mixture of them with tubular.

We need:

• Zucchini - 2 kg
• Fresh mushrooms - 800 g
• Tomatoes - 800 g
• Onions - 500 g
• Carrots - 300 g
• Salt - 2 tbsp. spoons
• Turmeric - 1 tbsp spoon
• Sugar - 60-80 g
• Vegetable oil - 250 ml (150 + 100)
• Apple cider vinegar (6%) - 5 tsp

Important details.

• Conservation yield is about 4.5 liters.
• We take young zucchini into the business entirely. Remove the skin and seeds from the old ones. It is convenient to scrape out the latter with a spoon.

How to cook.

Cut the zucchini into small cubes. Grind the tomatoes in the same size (you can peel them). Chop the onion even finer. Three carrots on a grater.

We twist the washed and slightly air-dried mushrooms through a meat grinder. If you want to cut, then in the size of zucchini.

Fry the onions in a large saucepan and add the turmeric and salt. Zucchini are sent to them - simmer the mixture for 15 minutes over low heat. Then put the tomatoes and sugar - another 10 minutes on the fire.

During this time, separately fry the mushrooms with oil, so that the liquid evaporates a little. We send the compacted mushroom mass to the stewpan. Stir and simmer gently - up to 10 minutes.

The hunting season is in full swing. Everyone tries to collect more forest beauties in order to fry them with potatoes and onions, cook delicious fragrant soup... But mushrooms, as you know, cannot be kept in the refrigerator for a long time, and of course we also try to stock up on them for the winter. Therefore, we freeze them, dry them, make blanks, salt them.

But there is one more tasty way preparations for the winter are caviar. It turns out to be tasty, appetizing and healthy. When there is such yummy in the pantry in stock, consider that you always have the opportunity to quickly prepare lunch or dinner.

You can easily cook the same soup from it, fry potatoes with it. Or you can just boil pasta, or boil porridge and add it as a delicious seasoning. And no meat is needed, everything turns out to be so delicious. Or add it as an additive when stewing meat or chicken.

But what can I say, just opening such a jar with a blank, and spreading it on bread - and that's enough! Or put it on the table as a snack - yes, it will be the No. 1 snack on any festive table!

Moreover, you can cook it in different ways. You can add only one onion, or you can also add carrots. And you can add other vegetables as you wish.

Today I will share with you recipes on how to prepare such preparations for the winter. When I have mushrooms, I always do it. Because they are some kind of special creations of nature. It is impossible to gorge on them, they are desirable on any table, they are loved and collected, and cooked, and eaten. And I think that you love them too. Therefore, let's cook together a delicious fragrant piece.

The first is the simplest recipe, where only mushrooms and onions are used. Such a blank can be prepared just to eat, or you can prepare it for the winter.

From a given number of ingredients, you get two sex liter cans... And there will be a little left to try.

We need:

• onions - 500 gr
• oil - 150 ml
• vinegar 9% - 2 tsp
• bay leaf - 2 pcs

Often asked, what varieties are the best to brew? I always answer that of any. It is very tasty from honey agarics, butter mushrooms, chanterelles, white ones. Today I cook from boletus.

We always go for them in the fall. They are easy and quick to collect, as they grow in families. In one place you can collect up to 35 pieces, not always of course, but 5-7 pieces are quite common. They are sturdy, with good thick legs and a small closed cap. And such copies are just what you need.

That is, strong dense samples are needed for caviar. Often only the legs are taken. They are especially useful when the caps can be pickled separately.

Preparation:

1. Sort out boletus mushrooms, remove forest debris from them and clean the legs from dark bloom. This can be done with a knife as we scrape off the skin from a young carrot.

I don’t wash them, as they have some peculiarities. If you wash them, then their spongy structure will absorb water, but for our dish it is useless so that it does not turn out to be watery. It is better to clean them thoroughly dry. And as a result of boiling, the remaining forest litter will float up.

If you cook caviar from butter, then they need to clean not only the leg, but also the cap. Remove the brown oily skin from above, and all films from below.

Butters can be washed and overly long, rough legs cut off from them.

2. Sometimes even in small boletus boletus there are small worms. Of course, such specimens can be thrown away, or you can lure these worms out. To do this, fill a saucepan with lukewarm water and throw a handful of salt into it. Place the coarsely chopped hats and legs there. After 30 minutes, all the worms will come out and drown. But this applies to those mushrooms where there are very few of them. If they are already all eaten away, then part with such without any regret while still in the forest.

After the boletus have lain in salt water, they must be caught with a slotted spoon, and then boiled as usual. Not a single worm will remain in them.

3. When the mushrooms have been sorted out, cleaned and washed, they must be boiled. To do this, put them in a large pot, fill with water and put on fire. The water needs to be slightly salted. I usually add a tablespoon full of coarse salt to a 5 liter pot of water.

4. We are waiting for the water to boil. At the same time, foam will begin to form. It must be carefully filmed. At first, the foam will be white and there will be a lot of it. If not kept track, she will run away and stain the entire stove. Therefore, do not miss this moment. Skim off the foam constantly.

When the water starts to boil, the fire can be slightly reduced so that the water does not boil too much. There should be just a moderate boil. Continue skimming throughout the boiling process. Over time, it will begin to darken, just like the water.

Some pieces will start to change their color, don't be afraid.

5. Boil for only 30 minutes. Then we drain the water and discard the mass in a colander. We allow all the water to drain completely. You can help this by gently stirring them with a spoon or shaking them lightly in a colander.

If there are a lot of mushrooms, then it is better to throw them in a colander in batches. This will drain the water faster and easier.

6. Then we scroll them through a meat grinder using a large grate. A volume of 1 kg is given already boiled. Keep in mind that they are boiled down almost twice.

7. Onions can also be scrolled through a meat grinder, but it is better to cut them with a knife small cubes... This will make the texture more dense.

Thick-walled utensils should be used for cooking. According to this recipe, the volume is small and therefore can be cooked in a pan with high sides and thick walls.

8. Fry the onions in oil until lightly golden brown. If you want the onion not to be felt at all, add a little water and simmer it until the water is completely evaporated and the onion is transparent. It will take quite a bit of time.

If you like the onion to be slightly felt, then you do not need to add water. As soon as the onion turns golden, add the mushrooms passed through a meat grinder.

9. Simmer with the lid closed all together for 40 minutes. We stew, not fry. Stir the contents quite often throughout the cooking process.

Then add pepper to taste and vinegar. I add two teaspoons. Vinegar will give light dish sourness. If someone wants, then you can add another teaspoon of vinegar. The caviar will be a little more sour, it's a matter of taste. Add another bay leaf for flavor.

You also need to try salt, if it is not enough, then also salt to your liking.

10. Simmer with the lid closed for another 10 minutes. Then we remove the bay leaf.

11. We put the contents in sterilized clean jars. How to sterilize them, I told in detail. Cover with clean and sterilized lids.

12. Pour warm water into a large saucepan, put gauze or cloth on the bottom and put the jars to sterilize. Half liter jars need to be sterilized for 30 minutes, 0.650 and 0.750 liter jars - 45 minutes, liter jars - 1 hour.

There are recipes on the Internet where sterilization is not required. To be honest, I prefer to sterilize absolutely all blanks with their contents. I do not risk storing them without sterilization.

13. Remove the sterilized cans using special tongs one at a time and tighten the lids using a seaming machine. Then turn the jars and place them under the blanket until they cool completely.

14. Such a workpiece is stored well. It is advisable to store it in a dark and cool place.

And of course, you can eat such caviar just like that, spreading it on bread.

Mushroom caviar with carrots and onions, twisted through a meat grinder

Such a blank is prepared in almost the same way as the first one. Additionally, only carrots are added. The finished product is more colorful. A sweet taste carrot gives its new and positive flavor note.

We need (for two half liter cans):

• mushrooms - 1 kg (boiled weight)
• onion - 300 gr
• carrots - 300 gr
• vegetable oil - 150 ml
• vinegar 9% - 2 tsp
• salt, ground black pepper - to taste
• bay leaf - 2 pcs

Since the recipe is practically the same as in the first version, I will not describe it so carefully, so as not to repeat it. Therefore, if you decide to cook caviar with carrots, then read the first recipe too.

Preparation:

1. Peel and boil the mushrooms in slightly salted water for 30 minutes. Time is counted from the moment the water boils. Do not forget to constantly remove the foam. Then drain the water and discard them in a colander.

2. Peel and twist the carrots through a meat grinder. Use a not very large grate for this.

3. Boletus boletus, or the variety that you have, is better to twist through a meat grinder through a larger grate.

4. Peel the onion and cut it into very small cubes.

5. Heat oil in a thick-walled bowl and fry the onion in it until slightly golden brown.

6. Add carrots and fry them with onions for 10 minutes.

7. Then add the chopped mushrooms, mix and salt to taste.

8. Simmer everything together under a closed lid for 50 minutes. Reduce the fire so that the contents are exactly extinguished, and not fried. During the entire process, we often stir the contents so that it does not burn.

If you feel that there is not enough oil, you can add another 1-2 tbsp. spoons. Here, too, a matter of taste, someone loves fatter, someone leaner.

9. Then add pepper to taste, bay leaves and vinegar. To mix everything. Give it a try. If there is little salt, then add salt. If there is not enough acidity, then add another teaspoon of vinegar.

The proportions of salt, pepper and vinegar are medium. Taste preferences everyone is different. Therefore, salt and pepper are better to taste, the main thing is not to overdo it.

10. Simmer for another 10 minutes. Then take out the bay leaf and discard it. If you leave it, it will give you unnecessary bitterness.

11. Place the workpiece in sterilized jars, close with sterilized lids.

12. Place the jars in the sterilization pot and sterilize for the prescribed time. How and how much to do this, also see recipe number 1.

13. Turn the finished cans and place them under a blanket or warm blanket until they cool completely.

14. Store in a cool and dark place.

Mushroom caviar with carrots and onions in a slow cooker

Caviar can also be cooked in a slow cooker. In principle, like any other. For a change, I bring to your attention a video recipe.

The workpiece, which we do not sterilize, can be stored in the refrigerator for 2-3 weeks. And if you want to keep it longer, then it will be necessary to sterilize the cans with the finished product.

How to cook caviar with mushrooms and vegetables

I really love this particular recipe. And if according to the first and second recipes I prepare blanks just to eat, then it is according to this recipe that I prepare it for the winter.

It turns out it is very tender, appetizing and aromatic, with a very interesting and rich taste. When we did, we also made one of the options with a lot of vegetables. Also here, we will use different vegetables, seasonal. And the highlight will be the fact that we will take green tomatoes.

Probably everyone who grows tomatoes on their own is faced with the problem of what to do with autumn green tomatoes? So here they will be very useful.

Since the recipe has similar moments of preparation with the first recipe, if you cook according to this, then read the first option too.

We need (for 6 half liter cans):

• mushrooms - 1.5 kg (boiled)
• onions - 0.5 kg
• carrots - 0.5 kg
• bell pepper - 0.5 kg
• green tomatoes - 0.5 kg
• vegetable oil - 200 ml
• salt - 1 tbsp. spoon
• ground black pepper - to taste
• vinegar 9% - 1.5 tbsp. spoons
• bay leaf - 2 pcs

Preparation:

1. Sort boletus or any other variety, peel, wash as needed. Cut quite coarsely and boil in salted water for 30 minutes. During boiling and the entire boiling process, we constantly remove the foam.

2. Then put them in a colander to drain all the water.

3. Peel the carrots and twist them through a meat grinder through the middle wire rack. We twist all the other ingredients through the large grill of the meat grinder.

4. Peel the bell pepper from seeds and stalks, cut into long feathers and twist through a meat grinder. We took red pepper so that the caviar acquired a bright color, but in principle, you can take green pepper.

5. Chop green tomatoes and mince them. Since our pepper is red, green tomatoes will just give the desired green paint in the general color palette.

6. Twist the mushrooms last. They have a slippery structure, and will collect all the remnants of vegetables from the meat grinder. And then the meat grinder will be easier to clean.

7. It is better to cut the onion into small cubes, if you twist it, it will be very watery, and the finished product may turn out to be watery.

8. Also prepare a large container in which you will cook. I cook twice the volume, that is, I use 3 kg of boiled boletus boletus, and naturally I also take twice as much of all other vegetables.

Therefore, I will cook in a large cauldron. Nothing will burn in it, and everything will be stewed evenly.

You will also prepare thick-walled dishes of the required volume for cooking.

Preparation:

1. Pour oil into the cauldron and warm it up slightly.

2. Put onion and fry it over high or medium heat until golden brown. At the same time, it should be mixed more often and ensured that it does not turn brown.

3. Once the onions are the desired consistency and color, add the carrots. Fry everything together for 10 minutes.

4. Then add all the other ingredients. First, bell peppers, then tomatoes. Finally, mushrooms.

5. Salt and mix everything. Close the lid. Wait until the contents boil. Simmer over low heat with frequent stirring for 1 hour. Make sure not to burn.

6. Add vinegar, black pepper and bay leaves. Stir, let simmer for 10 minutes. Give it a try. If something is missing, add. You can add both salt and pepper. and vinegar to your liking. The recipe gives average values, where everything is in moderation.

If nothing has been added, then remove the bay leaf and spread the contents in pre-sterilized jars to the very top. Be sure to seal each layer so that no air bubbles remain in the jar. Help yourself with a spoon and a knife.

7. Place the sterilized jars in a large pot of water with a cloth or cheesecloth on the bottom.

Sterilize one liter cans - 30 minutes, 0.650, 0.750 liter - 45 minutes, liter - 1 hour.

8. Turn the finished cans and place them under the blanket until they cool completely. Then store in a cool and dark place.

9. Leave a little in order to feast on immediately and not wait for winter.

I write all the time in all the recipes for blanks, when it comes to canning, I will write it today.

If the jar is leaking, then you are not screwing the lid well. If you notice this the next day, then open such a jar, fry the contents in a pan and eat. If found after a few days, then discard such conservation without regret. It's dangerous to eat it!

If the lid on the cans is swollen, or it "exploded", then immediately discard the contents without regret. In no case should you eat this. Be sure to follow all sterilization rules, and all stages of preparation! Do not neglect any points! This is a guarantee of tasty and not dangerous preparations for the winter!

Today I have shared with you the most basic recipes for making mushroom caviar. I think that everyone will find a recipe for themselves to their liking. I want to say that all the recipes have been tested over the years. It turns out delicious and nutritious. It is stored well and without any problems.

Therefore, cook it and eat it for health. It can be harvested not only for the winter. You can cook it and eat it right away. You don't need to add vinegar at all. We add it more for taste. Therefore, see how you like it more.

Garlic or spices can be added to all recipes as desired. But I don't do this on purpose, so as not to interrupt the forest scent. If you like garlic preparations more, then add it as well.

But in general, probably everything! I tried to describe everything in detail, but if you have questions, then ask in the comments. I will be happy to answer them.

Bon Appetit!