Features of cooking delicious snacks for the winter. TOP 8 best step-by-step recipes for mushroom caviar at home. Video recipes.
Mushroom caviar is a versatile dish that can serve as a full-fledged appetizer and a hearty snack to accompany toasts. It is often used as a filling for baked goods and tartlets, for stuffing vegetables and eggs, as a base for soups and mushroom sauces. The dish can be prepared from any fresh, salted and dried forest mushrooms (milk mushrooms, chanterelles, boletus, boletus, white, boletus), as well as store mushrooms and oyster mushrooms, the main thing is not to use spoiled and frankly wormy specimens.
Features of cooking mushroom caviar
Mushroom caviar is a versatile dish that is great to spread on toast or sandwiches and as an independent snack on a festive table. It can be used as an original filling for making dumplings, pancakes, pies, volovanov, filling tartlets, stuffing vegetables and eggs, as a preparation for soups and mushroom sauces, as a garnish for vegetables, fish, meat.
Mushroom caviar can be eaten immediately and delicious dishes can be prepared on its basis. And you can freeze in small portions or roll up in jars for the winter. Only a little vegetable oil should be poured on top so that there is no air access to the workpiece. Also keep in mind that no metal lids are used for rolling mushroom-based snacks.
For the preparation of snacks, it is best to use forest mushrooms, which you like best - porcini, boletus, boletus, chanterelles, honey mushrooms and others. You can also make mushroom caviar from store-bought champignons.
It is important to carefully sort fresh forest mushrooms beforehand, clean off the sand, earth, twigs and leaves adhering to the caps, and in some cases remove the film and wash it under running water. They are boiled well, changing the water several times and removing the constantly appearing foam. The fire is set to medium so that the consistency of the product does not change. If you are using dried mushrooms, it is important to pre-soak them for a couple of hours. But champignons and oyster mushrooms do not require special preparation, it is enough to simply fry them.
In addition to mushrooms, vegetables are added - onions, carrots, tomatoes, zucchini, bell peppers, garlic, which give the dish a rich taste and fragrant aroma. Greens will also help improve it.
Spices may not be used at all or in the minimum amount of the standard set, as they interrupt the taste of the mushrooms. Allspice, bay leaf, nutmeg, oregano are best suited for a recipe for mushroom caviar for the winter. You can also add some Provencal herbs during the preparation of the snack, add vegetable oil, sugar and vinegar.
To make a snack for the winter, use a hand blender. You can also cook mushroom caviar through a meat grinder or using a food processor.
The dish is stored in the refrigerator in an airtight container. If you have rolled up a snack in jars, then they should be placed in a dark, cool place - a cellar or basement. It is recommended to serve mushroom caviar with garlic and vegetables chilled in a salad bowl or warmed to room temperature.
TOP 8 recipes for mushroom caviar for the winter
Caviar can be made from any kind of mushroom that is on hand - fresh, salted and dried. Forest mushrooms require careful preliminary preparation and heat treatment, but mushrooms and oyster mushrooms are easy enough to fry. Further, the best recipes for mushroom caviar for the winter.
Mushroom caviar from butter
A very tender and incredibly tasty snack is made from fresh forest mushrooms with the addition of carrots, onions and garlic. It can be spread over sandwiches or used in baked goods. Mushroom caviar is stored in jars for 1-2 months in a cool place.
- Caloric content per 100 g - 137 kcal.
- Servings - 2-3
- Cooking time - 3 hours
Ingredients:
- Fresh butter - 1 kg
- Carrots - 200 g
- Bulb onions - 1 pc.
- Garlic - 2 cloves
- Vegetable oil - to taste
- Salt to taste
- Pepper to taste
Step-by-step preparation of mushroom caviar from butter:
- First, you need to carefully sort out the mushrooms, discard the wormy and spoiled specimens, clean off the sand and soil, remove the leaves and twigs. If you use oil, remember that films must also be removed from their caps.
- At the next stage, we thoroughly wash fresh mushrooms for mushroom caviar, changing the water several times, and send it to a large saucepan.
- Pour clean mushrooms with cold water and cook for about half an hour until tender. After boiling, we begin to remove the foam, since it also contains debris.
- After 30 minutes, turn off the stove, put the ready-made mushrooms in a colander and wait until the liquid completely drains.
- Next, we are engaged in vegetables for making mushroom caviar at home. It is they who give the appetizer a richer taste and aroma. We wash, peel and chop the carrots on a coarse grater, and onions - in arbitrary pieces.
- Heat the sunflower oil in a frying pan and fry the vegetables, stirring constantly, until they acquire a ruddy color. Do not forget to add salt and add garlic, previously passed through a press.
- Grind the fried vegetables for the preparation of mushroom caviar until smooth using a blender.
- Following them, grind the ready-made mushrooms, mix with onions and carrots. If necessary, salt and pepper.
- We spread the mushroom caviar from fresh butter mushrooms into jars, which must be sterilized first.
Dried Forest Mushroom Caviar
This is a very fragrant snack that our grandmothers loved to make. The recipe for making mushroom caviar is very easy, the ingredients can be found in the kitchen of any housewife. Spices are used in minimal quantities, because drying has a bright rich aroma.
Ingredients:
- Dried mushrooms - 150 g
- Bulb onions - 2 pcs.
- Vegetable oil - 3-4 tablespoons
- Garlic - 2-3 cloves
- Table bite 3% - 1-2 tbsp.
- Salt to taste
- Sugar to taste
- Ground black pepper - to taste
- Purified water
Step by step preparation of caviar from dried forest mushrooms:
- Mushrooms should be selected first. If you have not prepared them in advance, you can buy them on the market. It is important that they are uniform in color and free from mold or wormholes. If possible, it is better to take only hats. The variety can be chosen at will, which one you like best.
- Before making the mushroom caviar, place the dryer in a colander and rinse thoroughly under running water. Throw in a deep bowl, fill the dryer with water and leave for several hours so that the mushrooms are well soaked.
- After the product gets wet, rinse again, fill with water and send to the stove.
- According to the recipe for preparing mushroom caviar for the winter, cook the drying after it boils for about half an hour until fully cooked. Remember to constantly skim off the foam.
- After the indicated time, the mushrooms must be washed again by throwing them into a colander. Leave them to dry for a couple of minutes.
- Now we begin to prepare vegetables. Thoroughly wash and clean the carrots and onions, chop them into small pieces. Pass the garlic through a press.
- We send vegetables for cooking delicious mushroom caviar in a pan with preheated vegetable oil and cook until they acquire a beautiful golden color. Remember to stir to prevent them from burning, using a wooden spatula.
- After 5-7 minutes, add the boiled mushrooms, previously well squeezed out of the water, to the pan, and cook until the moisture has completely evaporated.
- Then you should turn off the stove and wait for the ingredients to cool slightly.
- At the next stage, we are preparing mushroom caviar for the winter. Grind the toasted food to a puree using a hand blender.
- Season the snack with 3% vinegar, salt, pepper, add a little sugar and stir to achieve perfect condition.
Note! If the homemade mushroom caviar with vegetables is too thick, add vegetable oil and loosen a little.
Mushroom champignon caviar with tomatoes
You can diversify the classic recipe for mushroom caviar by adding tomatoes. The appetizer takes on a new taste, but is still great for making sandwiches, pastries, soups, and preparing for the future for the winter.
Ingredients:
- Fresh champignons - 700 g
- Fresh tomatoes - 2 pcs.
- Bulb onions - 1 pc.
- Garlic - 2 cloves
- Sunflower oil - 2 tablespoons
- Salt - 0.5 tsp
- Ground black pepper - on the tip of a knife
- Ground red pepper - on the tip of a knife
Step-by-step preparation of mushroom caviar from champignons with tomatoes:
- Champignons do not require lengthy preparation, it is enough to wash them and cut off the legs.
- Chop the mushrooms finely using a sharp knife, you can also use a blender or food processor.
- Fry the mushrooms in a little vegetable oil until golden brown.
- Meanwhile, wash, peel and chop a medium-sized onion. We send it to the fried mushrooms.
- We continue to fry the blank for preparing mushroom caviar for the winter, making the fire low. Stir constantly and make sure that there is enough vegetable oil, otherwise it will burn. We add it if necessary.
- While mushrooms and onions are fried, wash the tomatoes, pour over boiling water to remove the skin, cut into cubes.
- We send the chopped tomatoes to the pan, pour in the tomato juice and mix everything thoroughly. Extinguish for 10 minutes.
- At the next stage of cooking mushroom caviar from champignons, add garlic, previously passed through a press, salt, pepper and simmer for a few more minutes under a closed lid.
- Cool the caviar and serve. You can also roll the blank into jars and leave it for the winter.
Caviar from salted milk mushrooms
Salted milk mushrooms are a great snack on their own, but can also be a savory base for other dishes, such as fillings for shortbread pies, fried pies and julienne. And caviar made from salted milk mushrooms will become a special preparation at all. Spicy, spicy, hearty, it acts as a full-fledged independent dish, and is also suitable for accompanying pancakes, stuffing tomatoes, adding to pizza.
Ingredients:
- Salted milk mushrooms - 500 g
- Bulb onions - 1 pc.
- Carrots - 1 pc.
- Garlic - 2 cloves
- Apple cider vinegar - 2-3 tablespoons
- Hot chili peppers - 0.5 pcs.
- Salt to taste
- Sugar to taste
- Odorless vegetable oil - 70-100 g
Step-by-step preparation of caviar from salted milk mushrooms:
- At the first stage, we are preparing the onion. Wash and remove the husk from the onion, cut with a sharp knife.
- We also prepare carrots for mushroom caviar and grind on a coarse grater.
- We send vegetables to a preheated frying pan and fry in vegetable oil until they acquire a golden color.
- Next, we proceed to the preparation of salted milk mushrooms. To do this, they should be well rinsed under running water to remove excess salt and acid, and then discarded in a colander so that the excess liquid is glass. Otherwise, the workpiece will turn out to be watery.
- Dried milk mushrooms should be chopped in portions until smooth, using a blender or meat grinder, salt, pepper, add spices if desired, and can be sent to the pan with vegetables.
- According to the recipe for delicious mushroom caviar, we fry the salted milk mushrooms with onions and carrots over low heat until the moisture evaporates and the workpiece acquires the desired thickness. Do not forget to stir periodically, the caviar strives to burn.
- If necessary, adjust the taste again by adding salt, pepper and sugar.
- Put out the workpiece for a few more minutes under a closed lid, and you can turn off the stove.
- When the mushroom caviar with onions and salted milk carrots has cooled a little, add the garlic previously passed through a press, pour in a little apple cider vinegar.
Mushroom caviar from honey agarics with walnuts
A very unusual appetizer, as it contains such an unexpected ingredient as walnuts. And during the preparation of mushroom caviar from honey agarics, soy sauce is added, which is responsible for the appearance of a piquant note in the taste.
Ingredients:
- Honey mushrooms - 400 g
- Walnuts - 50 g
- Onions - 2 pcs.
- Carrots - 2 pcs.
- Vegetable oil - 4 tablespoons
- Soy sauce - 2-3 tablespoons
Step-by-step preparation of mushroom caviar from honey agarics with walnuts:
- First of all, you should carefully sort out forest mushrooms, throw away spoiled and wormy specimens, clean off all sand, soil, remove leaves, twigs and other debris adhering to the cap.
- Next, we wash the mushrooms well under running water, transfer them to a large saucepan, fill them with water and send them to the stove.
- Cook the mushrooms for about 50 minutes, changing the water several times and removing the foam that will appear from time to time. It also contains small debris.
- When ready, discard the boiled caviar mushrooms in a colander and wait until they cool down.
- In the meantime, we are busy with vegetables. Onions and carrots should be well washed, peeled and chopped using a meat grinder or blender.
- Fry vegetables in a preheated skillet until golden brown, adding a little vegetable oil, for 20-25 minutes.
- Similarly, grind mushrooms with a blender and send them to the vegetable preparation. We cook for about 15 minutes.
- At this time, you need to grind the walnuts using a blender, and add to the contents of the pan along with the soy sauce.
- Mix thoroughly and simmer under a closed lid for a couple of minutes, after which you can turn off the stove.
Cep caviar with pepper and zucchini
Caviar from porcini mushrooms turns out to be the most delicious, not a single guest in your house will remain indifferent. Seasonal vegetables such as zucchini and bell peppers will help you achieve a truly rich taste. The result is a full-fledged independent dish that can be served with any side dish.
Ingredients:
- Porcini mushrooms - 800 g
- Zucchini - 2-3 pcs.
- Carrots - 1 pc.
- Onions - 3 pcs.
- Bulgarian pepper - 1 pc.
- Tomato - 4 pcs.
- Garlic - 3 cloves
- Vegetable oil - 6-7 tablespoons
- Salt to taste
- Pepper to taste
Step by step preparation of caviar from porcini mushrooms with pepper and zucchini:
- At the first stage, you should carefully sort out the mushrooms, discard the spoiled specimens, remove the soil, small litter, twigs and leaves adhering to the cap.
- We wash the porcini mushrooms under running water to remove the remaining sand and transfer them to a large saucepan.
- Fill with water and put on the stove, making the fire medium. Cook porcini mushrooms for about 1 hour, periodically skimming until tender.
- After the specified time, you should throw them in a colander to remove excess water, and dry them a little.
- Grind the finished porcini mushrooms until a homogeneous mass is achieved, using a blender or meat grinder for this.
- Next, we are preparing vegetables. We wash, peel and cut onions, carrots, zucchini and bell peppers into small pieces.
- Heat vegetable oil in a pan and fry the carrots for 5-6 minutes.
- Add chopped zucchini and bell pepper to it, mix well and fry for another 5 minutes.
- At this time, we prepare tomatoes for making mushroom caviar. Wash them thoroughly, fill them with boiling water to make it easier to remove the skin, and cut them into small pieces.
- Pour the tomatoes into the contents of the pan and simmer for another 10 minutes.
- In the meantime, put the chopped onion into a separate frying pan and fry in oil until it becomes golden brown.
- Add chopped mushrooms and onions to the vegetable dressing, salt, pepper, sprinkle with garlic, previously passed through a press.
- We cook mushroom caviar for about half an hour - until the moisture is completely evaporated and the desired density is achieved.
Mushroom chanterelle caviar with carrots
Mushroom caviar from chanterelles with carrots turns out to be very spicy. Such an appetizer perfectly diversifies the daily menu, complements not only a lunch with the family, but also a festive dinner with guests. Do not forget to also prepare a couple of jars for the winter.
Ingredients:
- Chanterelles - 1 kg
- Vegetable oil - 120 ml
- Onions - 1 pc.
- Carrots - 1 pc.
- Salt to taste
- Pepper to taste
- Vinegar 9% - 1 tsp
Step by step preparation of chanterelle mushroom caviar with carrots:
- The first step is to sort out the mushrooms, throw away the spoiled specimens, remove debris, small twigs, adhered leaves, wash thoroughly under running water to remove sand and earth.
- We transfer the chanterelles to a large saucepan, fill them with water and send them to the stove.
- Cook them for 1 hour, periodically skimming off the foam.
- When ready, the mushrooms should be discarded in a colander so that the excess water is glass, and wait until it cools completely.
- After cooling, the chanterelles should be chopped until smooth using a blender or meat grinder.
- Meanwhile, wash, peel and chop vegetables - carrots and onions.
- Fry them for 5-7 minutes in heated vegetable oil, making the heat medium. Remember to stir to avoid burning.
- We spread the mushroom mass in a pan, salt, pepper and simmer until the moisture completely evaporates and the desired density is achieved.
- A couple of minutes before cooking, pour a little vinegar into the mushroom caviar from the chanterelles.
- A ready-made snack can be immediately served at the table or prepared for the winter in jars.
Lean oyster mushroom caviar
Oyster mushroom caviar is an excellent filling for baking pastries, for example, pies or pies, you can fill tartlets, pita bread or stuff vegetables with it. Also, an appetizer can be a full-fledged independent dish and an interesting snack during the day.
Ingredients:
- Oyster mushrooms - 500 g
- Bulb onions - 1 pc.
- Carrots - 1 pc.
- Garlic - 1 clove
- Sunflower oil - 20 ml
- Salt to taste
- Ground black pepper - to taste
- Dill - 5 g
Step by step preparation of lean mushroom caviar from oyster mushrooms:
- The first step is to wash, peel and finely chop the onions, and chop the carrots on a coarse grater.
- Put the vegetables in a frying pan, which must be preheated, and fry in vegetable oil until golden brown. Do not forget to stir, they burn quickly.
- In the meantime, you should sort out oyster mushrooms, remove wormy and spoiled specimens, debris, and thoroughly wash under running water.
- At the next stage, grind the mushrooms with a blender or meat grinder until smooth.
- Add chopped oyster mushrooms to vegetables, salt and pepper to taste.
- Sprinkle the workpiece with garlic, which should first be passed through a press.
- We cook mushroom caviar until the moisture has completely evaporated and the desired density is achieved.
- When ready, add finely chopped greens, mix, and you can serve.
