mushroom caviar from boiled mushrooms honey mushroom turns out very tasty and fragrant. Be sure to prepare appetizing snack for the winter to enjoy it every day. This dish goes well with a variety of side dishes.
Ingredients:
mushrooms - 1 kg;
onion- 250 g;
carrots - 250 g;
garlic - 4 cloves;
vinegar essence - 1/3 tsp;
refined vegetable oil - 70 ml;
salt - 1 tbsp;
peppercorns - 3 pcs.;
bay leaf - 2 pcs.;
Cooking:
1. We clean the mushrooms from dirt and debris and wash them in running water. We take a container, pour cold water into it, put the mushrooms here.
2. Add peppercorns, bay leaf, cook for 25 minutes. Be sure to add liquid. As soon as the mushrooms are at the bottom, then they are ready. Drain the brine from the container, transfer the mushrooms to a sieve and rinse. Let's start preparing vegetables. Peel the onion from the husk, chop into small cubes.
3. We clean the carrots and three on a coarse grater. Cut the garlic into small pieces. We heat the brazier or frying pan, pour in the oil, transfer the vegetables here. We make the fire smaller, simmer the mushrooms until fully cooked.
4. Grind mushrooms with vegetables using an electric meat grinder or blender. Transfer the mixture to the skillet. We add spices. Season with vinegar.
5. Fry the caviar for half an hour under the lid. Throw garlic in the delicacy before the end of cooking. As soon as the liquid evaporates, turn off the fire.
6. We lay out the caviar mixture in sterilized jars, close the lids. We send filled containers to be sterilized (liter for an hour, and half-liter for half an hour). We carry out sterilization in an oven or a pan with liquid. We twist the banks, put them upside down, let them cool.
Mushroom caviar of their boiled mushrooms for the winter
We offer one more delicious recipe extraordinary caviar. Believe me, your household will appreciate this appetizer!
Ingredients:
mushrooms - 1 kg;
onions - 200 g;
lemon juice - ¼ citrus;
vegetable or olive oil- 3 tablespoons;
ground black pepper, salt - to your taste.
Cooking:
1. We take mushrooms, clean them from dirt and rinse thoroughly.
2. Prepared mushrooms are sent to cook for 1 hour.
3. We shift the mushrooms into a colander so that the glass has excess liquid.
4. Remove the husk from the onion, chop the vegetable finely, send it to fry. We take out a meat grinder, chop the mushrooms with onions.
5. Salt the resulting mass, throw the pepper, put it in a bowl, leave to stew for 10 minutes.
6. After cooking, pour over lemon juice.
7. We lay out the caviar in clean jars, send them to be sterilized, roll them up with lids.
8. Cool and put in the refrigerator or basement for storage.
How to make mushroom caviar for the winter: a simple recipe
In order to prepare this very satisfying and tasty snack, you will need inexpensive and simple products. You can serve such a treat not only to the everyday, but also to the festive table.
Ingredients:
mushrooms - 3 kg;
vegetable oil - 200 ml;
onions - 5 pcs.;
salt - to your taste.
Cooking:
1. We clean the mushrooms, transfer them to an enameled container, in which we boil salt water in advance.
2. Boil for 20 minutes, send to a colander and rinse, wait until all the liquid has drained.
3. We take a meat grinder, put on a fine mesh, grind the product (pre-boiled).
4. Remove the husk from the onion, cut into two parts and also grind.
5. Mix the vegetable with mushrooms, salt, heat the pan with oil, spread the mixture. Saute until the liquid has evaporated, stirring all the time. Cook for half an hour, on low heat.
6. We distribute the snack in jars, which we sterilize in advance, close the lids (plastic).
7. Set aside the filled containers aside, the workpiece should cool. We rearrange the jars of caviar in the refrigerator.
You can use not only those mushrooms that are indicated in the recipes, but also others according to your taste. The cooking time must be adjusted depending on the type.
Sort the mushrooms, throw out the worms. Rinse well under running water and clean.
To prepare a dish for the winter, use jars and lids. Keep caviar in a cool and dark place.
Shusha/Depositphotos.comIngredients
- 1 800 g fresh boletus;
- 400 g of onion;
- 200 ml of vegetable oil;
- 1 pinch of sugar;
- 1 tablespoon of salt;
- 1 teaspoon ground black pepper;
- 1 teaspoon vinegar essence 70%.
Cooking
Boil the boletus for 20-25 minutes. Drain in a colander, cool and pass through a meat grinder.
Finely chop the onion. For 5-7 minutes, fry over low heat in oil with the addition of sugar. Throw to fry and continue to cook for another 55-60 minutes. A few minutes before readiness, salt, pepper, pour vinegar essence. Arrange in jars and close with lids.
lentils.org Ingredients
- 400 g fresh mushrooms;
- 4-5 tablespoons of vegetable oil;
- 1 onion;
- 5-7 stalks of green onions;
- salt and pepper - to taste;
- 1 tablespoon of vinegar 9%.
Cooking
Boil the mushrooms until cooked through in about 40-50 minutes. Drain in a colander, and then put in a pan with 2 tablespoons of heated vegetable oil. Saute over medium heat for 15-20 minutes or longer, until the moisture released by the mushrooms has evaporated. Transfer them to a plate with a slotted spoon, cool and pass through a meat grinder.
Chop both types of onions. Fry the onion for 5-7 minutes with salt and pepper in the same oil as the mushrooms. Sprinkle and cook for 1 more minute, and then the same amount with vinegar. Return mushrooms to skillet and stir.
Put the caviar in a jar. Top with the remaining heated vegetable oil so that the mixture is completely covered.
tycoon/depositphotos.com Ingredients
- 1 kg of chanterelles;
- 120 ml of vegetable oil;
- 1 onion;
- 1 carrot;
- salt and pepper - to taste;
- 1 teaspoon vinegar 9%.
Cooking
Grind the chanterelles with a knife, blender or meat grinder. Put in a pan, pour half the oil. Cover and simmer over low heat for 50-60 minutes. Stir constantly.
Onion cut into small cubes, grate on a fine grater. Fry in the remaining oil over medium heat for 6-8 minutes.
Add roast to ready mushrooms. Mix, salt and pepper. Simmer over low heat for another 15-20 minutes. A few minutes before cooking, pour in the vinegar.
Arrange in jars and roll up the lids.
happykitchen.rocks Ingredients
- 800 g of champignons;
- 1 small bunch of parsley;
- 100 ml of vegetable oil;
- 1 onion;
- 1 tablespoon lemon juice;
- salt and pepper - to taste.
Cooking
Boil the mushrooms until tender for 10-15 minutes. Grind with a knife, blender or meat grinder.
Finely chop the parsley.
Heat the oil in a frying pan over medium heat. Chop the onion and fry for 5-7 minutes. Add parsley, lemon juice, salt and pepper. Mix, transfer to a jar and roll up the lid.
smittenkitchen.com Ingredients
- 500 g honey mushrooms;
- 2 onions;
- 1 tomato;
- 1-2 cloves of garlic;
- salt and pepper - to taste;
- 1 pinch of sugar;
- 1 teaspoon vinegar 9%.
Cooking
Boil the mushrooms for 40-50 minutes and drain in a colander.
Cut the onion and tomato into large cubes, chop the garlic or pass through a press.
Heat the oil in a frying pan over medium heat. Brown the garlic for 20–30 seconds, add the onion, after 1 minute -. Fry everything together for a couple of minutes. Throw in the mushrooms and cook for another 7-10 minutes.
Pass the roast through the meat grinder and return to the pan. Cook over low heat and stir constantly. After 30 minutes, add salt, pepper, sugar and vinegar. Leave on the stove for another 5 minutes, then transfer to a jar and close the lid.
bitchinfrommelanieskitchen.com Ingredients
- 750 g of boletus;
- 1 onion;
- 3-4 tablespoons of vegetable oil;
- 1 carrot;
- 5 cloves of garlic;
- 3 tablespoons of dry white wine;
- 2 tablespoons of tomato paste.
Cooking
Boil the mushrooms until cooked through in about 20-25 minutes. Cool down.
Cut the onion into medium pieces and brown for 5-6 minutes on vegetable oil.
Pass the boletus, carrots, and fried onions through a meat grinder.
Pour the mixture into the skillet. Pour in wine, add tomato paste. Cover and simmer over low heat for 50-60 minutes, stirring occasionally.
Store the finished dish in the refrigerator, it will remain fresh for several days.
Shusha/Depositphotos.com Ingredients
- 400 g honey mushrooms;
- 50 g walnuts;
- 2 onions;
- 2 carrots;
- 4 tablespoons of vegetable oil;
- 2-3 tablespoons of soy sauce.
Cooking
Boil the mushrooms until tender, about 40-50 minutes. Drain in a colander and chill.
Grind the nuts with a blender. Cut the onion and carrot into large pieces.
Heat the oil in a frying pan over medium heat. Cook vegetables for 25-30 minutes, stirring occasionally. Transfer with a slotted spoon to a plate.
Grind mushrooms with onions and carrots with a meat grinder or blender. Pour the mixture into the pan where the vegetables were cooked. Fry over medium heat. After 15 minutes, add soy sauce, stir.
This dish will keep in the refrigerator for several days.
DgoniDK/Depositphotos.com Ingredients
- 800 g of white mushrooms;
- 2-3 zucchini;
- 1 carrot;
- 3 onions;
- 1 bell pepper;
- 4 tomatoes;
- 3 cloves of garlic;
- 6-7 tablespoons of vegetable oil;
- salt and pepper - to taste.
Cooking
Mushrooms, zucchini, carrots, onions and bell peppers cut into small pieces. Pour boiling water over the tomatoes for half a minute, remove the skin and chop them too. Pass the garlic through a press.
Heat half the oil in a skillet over medium heat. Fry carrots for 5-6 minutes, add zucchini with bell pepper, and after 8 minutes - tomatoes. After 8 minutes, salt, pepper, sprinkle with garlic.
In a separate pan, brown the onion in the remaining oil for 5-6 minutes. Throw in the mushrooms and saute until cooked through, about 20 minutes. Add vegetable stir-fry, stir and cook for another 10-15 minutes.
Pass salted white or black milk mushrooms with onions through a meat grinder. Salt, pepper and add chopped greens.
This dish can be stored in the refrigerator for several days.
notaleaf.com Ingredients
- 100 g dried forest mushrooms(boletus, boletus, white and others);
- 2 onions;
- 1 carrot;
- 2 cloves of garlic;
- 3-4 tablespoons of vegetable oil;
- salt and pepper - to taste.
Cooking
Pour the mushrooms with cold water and leave for 1-2 hours. Then rinse under running water. Boil until tender, about 30-40 minutes. Drain in a colander and dry.
Cut the onion and carrot into small pieces. Pass the garlic through a press.
Heat the oil in a frying pan over medium heat. Brown the onions for 4-5 minutes, add the carrots and cook for another 10-15 minutes, stirring constantly. Pour mushrooms with garlic. Salt and pepper. Fry for another 5-7 minutes.
Grind mushrooms with vegetables or pass through a meat grinder.
This dish will keep in the refrigerator for several days.
Dear hostesses, today we are preparing awesome, delicious mushroom caviar.
It is very satisfying and tender snack suitable for any occasion. And also mushroom caviar is perfectly stored in canned and even frozen form.
In winter, you can get a jar and treat yourself to glory.
Ingredients:
- Mushrooms (fresh or frozen) - 500g
- Medium bulbs - 2 pcs
- Large tomato - 1 pc (or tomato paste 3 art. l)
- Garlic clove - 1 pc
- Vinegar - 1 tbsp to taste
- Salt, pepper, sugar - to taste.
There is no fundamental difference whether your mushrooms are fresh or frozen. To begin with, mushrooms, if they are frozen, need to be thawed.
Then we put the mushrooms in salted water and cook for about 15 minutes. Next, we recline them in a colander and let the excess water drain.
Mushrooms can be any: champignons, mushrooms, porcini, etc. individually or in a mixture.
We cut the onion into large cubes.
Coarsely chop the tomato as well. You can remove the skin from it, but this is not necessary.
Finely chop the garlic.
After the ingredients are finely chopped, fry them in a skillet for five minutes.
Add mushrooms to the fried vegetables and fry for another 5-7 minutes.
Now all this mass will need to be crushed through a meat grinder. You can independently choose medium or fine scroll mushrooms with vegetables, as you like.
It is convenient to grind the mushroom mass in the same pan, because we still need it.
We will need to bring the caviar to a boil and simmer over low heat for 25-30 minutes, stirring occasionally.
After this time, salt, add a little sugar, pepper as desired. You can also add any other spices you like.
At the same stage, add vinegar if you want sourness.
We warm the mass for another 5 minutes additionally, thoroughly mixing it with spices.
Caviar is ready!
From the specified amount, 370-400 g of caviar is obtained.
You can eat it right away, freeze it or roll it up for the winter in a sterile jar.
Frozen, with the addition of vinegar, caviar is stored for 1.5 months.
As you can see, the recipe is very simple, and what a delicious - delicious!
See you on our blog pages!
The first question is what mushrooms can be used to prepare mushroom caviar? The answer is simple: from any! Whatever is at hand - cook those! And be sure to stock up for the winter!
Quiet hunting is in full swing - mushroom pickers use every opportunity to get out into the forest - a day off, vacation, time off. Now is the time to enjoy nature and its gifts - delicious mushrooms - mushrooms, boletus, boletus, white boletus and bright chanterelles with a delicate spicy aroma in abundance.
Mushrooms are a real gift of nature for humans! How delicious meals you can cook with them - do not count! Mushroom pies, sauces, julienne, pizza, pasta, risotto and of course winter preparations with mushrooms - now is the time to take care of it. If you have already salted, marinated, fried mushrooms with potatoes and frozen for future use, then it's time to make another one. delicious snack- mushroom caviar! Nobody can resist this delicious treat! Beautiful Lenten dish for everyone who keeps the post!
If - you now prepare more of it, then in the winter say “thank you” to yourself. After all, this is just a lifesaver for the hostess, you can quickly cook lunch or dinner from it. hastily- cook soup, serve with fried potatoes or meat, bake pizza or make mushroom sauce. Or just put it on the table as an appetizer even on holidays, even on weekdays, it's a charm!
Yes, and just spread mushroom caviar on black bread ... M_m-m ... delicious!
Mushroom caviar recipes - do not count!
You can cook mushrooms with onions, and add carrots or tomatoes (green or red), zucchini, eggplant. You can cook on the stove and in a slow cooker - where, how and with what you want - everything is delicious!
Mushroom caviar with carrots and onions from porcini mushrooms (boiled and frozen)
Many hostesses freeze boiled mushrooms for the winter. And this is very good! After all, then you can cook mushroom caviar at any time of the year - even in winter. You just need to defrost this very blank and arm yourself with our recipe!
Products:
- 1 kg boiled mushrooms
- 2 medium carrots
- 2 small onions
- Salt and ground black pepper to taste
- Vegetable oil for frying
- Peel and wash onions and carrots
Cooking step by step:
I use mushrooms already boiled in advance in this recipe, and when boiled, they weigh 1 kg. Moreover, these mushrooms were already frozen. If you cook from fresh porcini mushrooms, take the legs, wash them well and boil them in salted water for 40-45 minutes. Mushroom broth can be poured into molds and frozen, then added to sauces and soups, they will acquire a juicy and rich aroma of wild mushrooms.
Cool the mushrooms and grind in a meat grinder or in a blender with a chopper attachment.
It is better to pass through the meat grinder twice, then the mushroom caviar will be more tender and homogeneous.
Carrots should be grated on a coarse grater, finely chopped onion.
Heat the vegetable oil in a frying pan and put the onions in it first, and then the carrots.
Lightly salt and fry them until tender. If vegetable oil is not enough, add it when frying from time to time.
When the onions and carrots are ready, put chopped mushrooms on them and fry,
we try in the process of frying to taste, if necessary - you need to add salt and pepper. Fry for another 15-20 minutes, stirring occasionally. Caviar should not burn in any case. It is better to fry mushrooms with carrots and onions under the lid.
Mix the mushroom caviar well and put it in a salad bowl. You can eat it in any form - hot, warm or cold - as you like. Can be used as a delicious spread on aga bread, cold appetizers or added to pizza and julienne
Mushroom caviar from butter with onions and tomatoes, passed through a meat grinder
Oilers are amazing delicious mushrooms and the caviar from them is simply wonderful, silky!
For the winter, it’s good to cook caviar from butter through a meat grinder with tomatoes - you get the perfect snack, spread on sandwiches!
Products:
- 1 kg butter
- 0.8 kg onion
- 1.5 tsp salt (to taste)
- 0.5 teaspoon ground black pepper
- 2-3 tomatoes
- 50 ml vinegar 6%
- 1 bay leaf
- 3 garlic cloves optional
- Vegetable oil for frying
- Wash vegetables under running water
Cooking step by step:
- Wash butternuts, clean from debris and sand with a brush, remove the skin from the caps and cut
- Boil in salted water for 15 minutes.
- Throw away in a colander.
- Peel the onion and cut into cubes. Cut the tomatoes into cubes too.
- In a frying pan, fry the onion in vegetable oil until golden brown.
- Add chopped tomatoes to the onion, salt and simmer until tender. Immediately add spices to them - ground black pepper, bay leaf. Simmer for 10-12 minutes.
- While the vegetables are stewing, pass the mushrooms through a meat grinder.
- Then skip the stewed vegetables as well.
- Mix chopped vegetables with tomatoes and boiled butter, you can skip this mass again through a meat grinder so that it has a more delicate texture.
- We spread the caviar in the pan, salt, pepper, if necessary (for all different taste, is not it?). Simmer under the lid for another five minutes, so that the taste is uniform.
- If you will roll caviar from oil into jars, then add vinegar at this stage.
- If you plan to eat it in the near future, then vinegar can be omitted, but garlic can be added at this stage. Garlic can be finely or coarsely chopped or passed through a garlic press.
- Stir again so that the mushrooms do not burn, add more vegetable oil if necessary, but do not overdo it.
- Arrange the prepared mushroom caviar in pre-prepared sterilized jars.
- We will now sterilize them in water to be sure that in the winter there will be a safe product for your family.
We sterilize half-liter jars in quietly boiling water for 25-30 minutes, jars 0.7-0.8 for about 35 minutes, Liter cans-45-50 minutes.
Then roll up the lids!
It is better to store such caviar in a cool dark place. Although it is so delicious that you will definitely eat it quickly!
And if you want to leave this yummy for New Year's table, then put it in the cellar before the holidays, then the delicious mushroom caviar will be oiled up for sure by the holiday!
Mushroom caviar in a slow cooker
Caviar can be prepared from absolutely any mushrooms - boletus, boletus, mushrooms, chanterelles, and even from year-round champignons. Of the latter, however, caviar is not so fragrant. But from wild mushrooms it turns out the most delicious!
Can be made from wild mushroom mix different kind. If suddenly there are different mushrooms in your basket, then feel free to cook this fragrant snack.
So the products are:
- 1 kg of forest mushrooms (boletus or boletus)
- 400 g carrots (2 medium)
- 400 g onion
- 1 table spoon of salt or 3 teaspoons
- Black ground pepper to taste
- Black peppercorns - optional
- 2-4 table. tablespoons vegetable oil for frying
Cooking step by step:
Onion cut into cubes
Grate carrots on a coarse grater.
Wash mushrooms well, clean from forest debris. Cut into pieces.
Be sure to boil the mushrooms in a saucepan with salted water for 20-25 minutes. Drain in a colander to drain the water.
Pour vegetable oil into the multicooker pan.
Turn on the "FRY" or "BAKE" mode.
Add onions and carrots, stir and sauté until golden brown, about 10 minutes. During this time they will become soft.
Add boiled mushrooms.
You need to salt. If you boiled mushrooms in salted water, then take a little less salt (although everyone has different tastes, carrots and onions are quite sweet)
We put salt to taste, about 1 tablespoon (or 3 teaspoons without a slide).
Black peppercorns 8-10 pieces and black ground pepper - a pinch. Mix everything and fry for another 5-7 minutes.
Now we need to extinguish. Turn on the "Extinguishing" mode for 30 minutes.
While the caviar is cooking, we sterilize the jars. Who does not know how to do this, read our article
After the mushrooms are stewed, grind them with a submersible blender.
If you do not have an immersion blender, then before putting them in the multicooker bowl for stewing, scroll them through a meat grinder and only then simmer.
Grind caviar to a consistency that is pleasant to you.
If you will roll mushroom caviar for the winter, then add vinegar 5 minutes before it is ready.
If you do, cook to "eat now", then you can not put vinegar, then the taste of the caviar will be truly mushroom.
True, the shelf life of such caviar is greatly reduced, even in the refrigerator. Although it is so tasty that it is unlikely to stagnate on your shelf!
From the indicated amount of ingredients, this amount of fragrant boletus caviar was obtained:
If you want to make such caviar for the winter, then after you put it in jars (you must add vinegar), you need to sterilize the jars with mushroom caviar. Mushrooms are a complex food and I would not recommend that you prepare them for the winter without sterilization - this is very dangerous for your health!
Pour water into a saucepan, put a cloth folded several times on the bottom so that the jars do not burst when boiling. The water should reach the shoulders of the jars. Dig jars with mushrooms with boiled lids and sterilize with a slight boil of water after boiling
- 0.5 l - 25 minutes
- 0.7 l - 30 minutes
- 1 l - 35-40 minutes
Then carefully remove the jars from the water and tighten the screw cap or machine. Turn over and leave to cool completely. Banks closed with screw caps do not need to be turned over.
Enjoy your meal!
Tip: Do not pour out the mushroom broth - freeze and use for sauces and first courses
Mushroom caviar from mushrooms through a meat grinder
Do you remember in childhood, we only had a meat grinder from grinders? No blenders, choppers and other bourgeois devices for you! And our mothers and grandmothers made surprisingly tasty caviar from mushrooms through a meat grinder. Everything was very simple and very tasty!
After all, the point is not how many new-fangled devices you have (although it should be noted that they are very convenient and save our time), but the point is a proven recipe for caviar from mushrooms and a great desire to please your loved ones delicious preparation for the winter. Well, in the fall, of course, try a jar of delicious wild mushroom caviar!
So we cook caviar from mushrooms through a meat grinder! The recipe, tested over the years, is very simple, but at the same time, honey mushroom caviar turns out fragrant and tasty! In this recipe - a new way to sterilize mushrooms - for those who do not like to mess around with saucepans!
Products:
- 1 kg
- 2 pcs. medium carrot
- 2 pcs. onion
- 1.5 table. spoons of salt
- 50-100 ml vegetable oil
- 2 teaspoons spoons of 9% vinegar
- Ground black pepper to taste and optional
Cooking step by step:
Mushrooms should be thoroughly washed and cleaned.
Be sure to boil them in lightly salted water. Pour water into a saucepan
We put it on the fire, when it boils, we lower the prepared mushrooms there, remove the foam, add salt, somewhere around 1.5 tablespoons.
Cook mushrooms for 35-45 minutes. We throw it away in a colander.
Onions and carrots, peel and wash. Now we need to cut them. We will cut the onion into half rings or cubes, and we will rub the carrots on a coarse grater, you can cut them into medium-sized cubes - as you like.
Heat vegetable oil in a frying pan and put chopped onions and carrots into it,
Saute vegetables until almost done.
Put in one cup boiled mushrooms and fried vegetables
Now we arm ourselves with our favorite meat grinder.
Crank mushrooms and onions with carrots together or one after another through a meat grinder. The lattice can be any at your discretion - how you like caviar, what consistency. You can turn it 2 times to make it more uniform. If you like to feel the pieces of mushrooms in your mouth, then you can take the middle grill and turn it once.
It seems like honey agaric caviar is ready, but not quite! Now it must be stewed in a pan.
Pour a little vegetable oil on the bottom, put mushrooms with vegetables and simmer under a closed lid for 25 minutes, stirring all the time so that it does not stick, does not burn. If necessary, add salt, pepper, add your favorite spices. Although I believe that they interrupt the taste of mushrooms.
At the end of frying, add vinegar and mix the caviar well.
Prepare clean sterilized jars in advance. There we lay out caviar from mushrooms for the winter.
We cover the jars with boiled lids and send them to be sterilized in the oven at a temperature of 110 degrees for 45-50 minutes.
We take out the jars of mushroom caviar from the oven, tighten the lids, turn over and leave in this form until completely cooled.
We store in a cool dark place until winter.
If you are going to eat it in the near future, then you skip this step and simply put the caviar in a vase or in a container for storage in the refrigerator.
Caviar from mushrooms according to this recipe turns out to be surprisingly fragrant, tasty and tender.
Secrets of cooking any mushrooms
- Mushrooms must be thoroughly washed, cleaned of sand and forest debris, which often rushes to them.
- To do this, they need to be briefly soaked in water. You should not keep it for a long time, because they absorb water well and become loose and watery, especially tubular mushrooms - porcini, boletus, boletus.
- With butter, it is better to remove the skin from the hats before cooking.
- cook Forest mushrooms before frying.
- Always defrost mushrooms while cooking.
- If you cook a lot of mushrooms, then take a larger pan, because a lot of foam will form. Make sure that she does not run away, otherwise you will have to wash the stove later.
- Throw in a colander in batches if there are a lot of mushrooms.
- Put mushroom caviar tightly in jars, try not to leave air.
- If a jar of mushroom caviar is swollen during storage, loosely closed and leaking, or mold has appeared - throw away such preservation without a doubt in any case! It is very dangerous! Take care of yourself and your loved ones!
Mushroom caviar with vegetables
A great recipe for utilizing green tomatoes - a very interesting combination of products, and the taste is amazing!
If you have already spun pickled green tomatoes and caviar from them for the winter according to our recipes:
Then feel free to add the rest to the mushroom caviar - you will not regret it! It turns out insanely delicious!
Products:
- 1 kg mushrooms (already boiled)
- 300 g onion
- 300 g carrots
- 300 g bell pepper
- 300 g green tomatoes
- 150 ml vegetable oil
- 1 table. a spoonful of salt
- 1 table bed 9% vinegar
- 1 PC. Bay leaf
Cooking step by step:
Sort mushrooms, wash from sand and dirt.
Cut large mushrooms (for example, if they are boletus, boletus or porcini).
Boil them in salted water for 35 minutes, skimming off the foam all the time.
Drain in a colander and let the water drain
You can chop any vegetables accessible way(choper, grinder, etc.). For this recipe, in my opinion, a meat grinder is ideal - after all, we all chop raw vegetables here.
We clean the carrots and scroll through a meat grinder.
Wash the bell pepper, cut it, remove the seeds and stalks and turn it through a meat grinder too.
My green tomatoes, cut and scroll in a meat grinder.
Then we twist the boiled mushrooms.
Chop the onion quite finely.
Pour vegetable oil into the pan. If the volume of vegetables and mushrooms is large, it is more convenient to cook caviar in a cauldron.
Fry the onion in vegetable oil until tender.
Add carrots, fry them together for 10-12 minutes.
Add all other vegetables: bell peppers, tomatoes and then chopped mushrooms.
Mix everything and simmer under a closed lid for one hour, stirring all the time so as not to burn.
Ten minutes before the readiness to add spices: ground pepper, parsley and salt if necessary (taste: what you lack, then add) and of course, vinegar. If you like spicy dishes, then you can add more pepper and vinegar than in the recipe.
Be sure to mix everything well and simmer for about five minutes, so that everything boils and the taste is evenly distributed.
Before laying out on the banks, we remove the bay leaf from the caviar. If you leave it, the taste will be too spicy ... although you like it.
So, we lay out the mushroom caviar with vegetables in jars, tamping tightly so that there is no air left. We send the jars to be sterilized in a pot of water at a medium boil.
- 0.5 l - half an hour
- 0.7 l -40-45 minutes
- 1 l - 1 hour
Take it out of the pan and twist the workpiece. Turn over, leave to cool completely.
If you want to play it safe, hide it under a blanket, let it cool down there.
All delicious, fragrant mushroom caviar with vegetables is ready!
Be sure to save some caviar to enjoy right away - the perfect appetizer and bread spread!
Enjoy your meal!
