The season of mushrooms has begun, and each housewife seeks to cook them as much as possible. But the summer will end soon, and in the winter on the shelves of the stores there will be only frozen mushrooms at a rather high price. Therefore, as in ancient times, winter preparations come to the rescue. And someone just likes the taste of caviar from mushrooms, and you do not need a rationale to cook it. And in fact, and in another case, the hostesses will benefit from recipes of mushroom caviar.
For cooking caviar any mushrooms are suitable. There are a lot of recipes for making it online, but one of the easiest is to cook caviar from several types of fresh mushrooms. The recipe is suitable for both beginners and experienced hostesses.
Caviar from fresh mushrooms is prepared as follows:
Step 1. Mushrooms need to be washed and put on fire. Boil 20 minutes after boiling.
Step 2. For the time that the mushrooms are boiling, you need to chop the onion, mix it with salt and pepper.
Step 3. After the mushrooms have boiled, you need to drain the water, cool the mushrooms with cold boiled water, drain.
Step 4. Finely chop the mushrooms and add a mixture of onion, salt and pepper.
Step 5. The resulting mass should be laid out in an enameled dish (you can cook it right away), cover with a clean cloth, press down with a yoke and put in a cool and dark place for 15 days.
The resulting dish has a spicy and spicy taste, but it has a lot of salt, so it should not be abused by people suffering from kidney disease, high blood pressure and heart disease. Caviar can be eaten as a separate dish, spread on bread or used to give other dishes a special taste.
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Mushrooms are considered the most delicious mushrooms for cooking caviar. Both young mushrooms and large and even overgrown are equally suitable. Cooking caviar can be a great way to use with the benefit of mushrooms, the quality of which is questionable. But it is worth remembering that the fresher and tastier the mushrooms themselves are, the more delicious caviar will be.
- 1 kg of honey agaric;
- 500 grams of tomatoes;
- 8 cloves of garlic;
- 5 onions;
- vegetable oil, salt, pepper — to taste.
The cooking time is about one and a half hours, the calorie content of the dish is 26 kcal per 100 g, i.e. mushroom caviar from honey agaric can be considered a dietary product.
As in the previous recipe, mushrooms have to be extruded and boiled for 20 minutes, then put on a colander to drain the liquid. They do not need to be cooled. Water for cooking should be lightly salted.
At the same time, onion and garlic should be peeled, finely chopped and fried until soft. Then, the resulting zazharka is mixed with mushrooms, crushed in a blender or meat grinder, laid out in a hot frying pan and fried for 15 minutes.
Then add chopped tomatoes to the product, close the lid, and simmer over low heat for 40 minutes. After that, the hot billet is rolled into the jars, wrapped in a blanket and gradually cooled.
Keep in a cool place. For a longer shelf life, you can add table vinegar.
Tasty and original product can be prepared not only from fresh mushrooms, ice cream, and salted and dried products will do. Therefore, if it is not possible to cook caviar from freshly bought mushrooms, they can be easily folded in the freezer, and you can get a wonderful product when there is time for its preparation.
Any type of edible mushrooms will do, but mushrooms and mushrooms are most often used.
- 400 g frozen mushrooms;
- 1 onion;
- 2 tbsp. spoons of vegetable oil;
- salt, green onion, vinegar or lemon juice — to taste.
Cooking time — about half an hour, calorie — 60 kcal per 100 g
Mushrooms need to defrost, wash and cook for 20 minutes, as in the recipes above. Drain in a colander. Finely chop the onion, fry until golden brown, then add the sliced mushrooms. Add salt, pepper, lemon juice or vinegar to the mixture, put it on a dish and sprinkle with green onions.
Can be used as a snack or for making sandwiches. This is the easiest recipe for mushroom caviar, which does not require much effort, time-consuming, and the product is ready for use immediately after it is cooked.
Dried mushrooms are also suitable for cooking caviar from them. Most often, champignons are used for this purpose, since they easily tolerate drying, and are well stored in a dried form. For the preparation of caviar will need:
- 1 kg of dry champignons;
- 3 onions;
- sunflower oil, salt, pepper, spices.
The preparation time of the product is about half an hour with preliminary soaking of the raw materials. Caloric content — 10 kcal per 100 g of product.
The preparation of the product does not require much effort. Dried mushrooms should be soaked in warm water overnight. In the morning they and finely chop the onion, add sunflower oil, salt and spices. Caviar is ready.
During cooking, mushrooms, in any case, must first be boiled (except dried). But there is also a separate type of boiled caviar. Different types of mushrooms which are accepted to be used are used. One of the delicious recipes is boiled chanterelle caviar in tomato sauce.
- 4 kg of chanterelles;
- 1 kg of tomatoes (preferably dense);
- 5 onions;
- 500 g carrots;
- garlic head;
- salt, sugar, spices, chilli — to taste.
Cooking time — 5-6 hours, caloric content — 33 kcal per 100 g.
Before proceeding to cooking, chanterelles are soaked in cold water for 2-3 hours. Then they are boiled to a state of softness over low heat in a large volume of water. To cook the dressing, chop onions and carrots finely, fry them in a frying pan, add chopped tomatoes, peppers, and greens. Stew refueling within 10 minutes.
Chanterelles are chopped finely, put into jars, acetic acid essence is added to them, and a hot dressing is filled from above.
The finished caviar is sterilized in a water bath for 20 minutes, rolled into jars.
Salted chanterelles — a great product for cooking mushroom caviar. They make delicious caviar, which is cooked rather quickly, can be both a snack, a side dish for meat or a spicy addition to potato dishes. Ingredients Required:
- 250 g salted chanterelles;
- 1 onion;
- vegetable oil, herbs, salt, pepper, spices — to taste.
Preparation time — about an hour, calorie — 32 kcal per 100 g of product.
Salted mushrooms should be washed from excess salt under running water, leave in a colander to drain the liquid. Finely chop the onion, put in a pre-heated pan, sauté for 5-7 minutes.
Then, the resulting filling must be allowed to cool. Chanterelles finely chopped, mixed with the cooled dressing, salt, pepper, decorated with greens and served to the table.
White mushrooms are rarely used for blanks, but if the need arises, caviar can be prepared from them. Mushroom caviar in a slow cooker — a tasty and healthy snack, the preparation of which does not take much time. Ingredients Required:
- 500 g fresh or thawed white mushrooms;
- 1 large onion;
- dill, vegetable oil, lemon juice, salt, pepper, spices — to taste.
Cooking time — about one and a half hours, caloric content — 35 kcal per 100 g.
White mushrooms are washed, allowed to drain, cut, and spread in a slow cooker. The program is used to «extinguish» for an hour. While cooking, you can add hot water and add some salt to the product. During this time, you can prepare onions — it must be passaged in a frying pan until light golden color. After that, the onions are added to the mushrooms, the caviar is cooked until the liquid is completely evaporated. Greens are added to the finished snack and served on the table, or it is laid out in hot jars.
Mushroom caviar is not only a tasty snack, but also a great way to preserve mushrooms for the winter. Canned mushrooms in a tightly closed jar can be stored for a long time, delighting the family all winter. Ingredients Required:
- 5 kg of honey agaric or other mushrooms;
- 1.2 kg of onions;
- 400 g carrots;
- black pepper, ground nutmeg, bay leaf, sunflower oil, greens, salt.
Cooking time — about one and a half hours, calorie — 25 kcal per 100 g
Mushrooms thoroughly washed under running water, cooked over low heat for 20 minutes. Together with them cooked whole peeled carrots, whole onions in the husk, salt and spices. The product is ready when the mushrooms sink to the bottom of the pan.
After cooking, you need to strain the broth (but not pour), peel the onions, mushrooms and vegetables. The resulting mass is thoroughly mixed, poured broth, add vegetable oil to it and stew for 10 minutes over low heat.
Ready hot caviar is poured into sterile jars. Banks pasteurized, rolled up and stored in a cool place. You can cook soups and main dishes from canned caviar.
If you skip the mushrooms and onions through a meat grinder, they will acquire a metallic taste. To avoid this, it is better to chop the mushrooms and onions with a knife or chop in a blender.
Billets intended for long-term storage should be placed in glass jars — so they will stay fresh longer. Plastic and ceramic dishes for blanks for the winter is not suitable.
To avoid bitter taste (especially in hot weather), mushrooms can be soaked in water or milk. Also a good result will be if you change the water several times during cooking.
Mushrooms retain their shape during cooking, so they must be crushed carefully so that the consistency of all the components of the caviar is the same.
Mushroom caviar allows you to process products, the freshness of which is in doubt, but this does not apply to cases where it is supposed to make preparations — spoiled mushrooms will quickly make canned food inedible.