Mushrooms mushroom caviar. Mushroom caviar from boiled mushrooms - recipes for the winter. A simple recipe for porcini mushroom caviar

Mushroom caviar is one of the best snacks, which is not a shame to put even on festive table. In addition, it can be used as a filling for pies and for preparing other dishes. In addition, mushroom caviar, which is easy to make for the winter, is quite inexpensive.

Basic rules for preparing mushroom caviar

In order for mushroom caviar prepared for the winter to be truly tasty, you must follow several important rules.

Any mushroom is suitable for preparing mushroom caviar, as long as it is edible. However, this does not mean that they do not need to be sorted out and processed. All mushrooms must be inspected, debris must be removed from them; rotten, wormy and overgrown mushrooms must be thrown away. If mushrooms classified as conditionally edible are collected, they must first be soaked in water, diluted with a little salt (10 g per liter) and citric acid(2 g per liter).
The most delicious caviar obtained from chanterelles and honey mushrooms, as well as from the stems of mushrooms, especially those related to the noble ones. When the caps are salted, a lot of legs remain, from which it is quite possible to make several jars of caviar for the winter.
The mushrooms from which mushroom caviar is prepared for the winter should first be boiled for at least 40 minutes. Vegetables for this appetizer are usually fried.
Mushroom caviar, like any other, should have a uniform consistency. For this reason, mushrooms and vegetables must be chopped. If vegetables can be rubbed through a sieve, the structure of mushrooms will not allow this to be done with them - a blender or meat grinder will be required to grind them.
Jars for mushroom caviar can only be used that are sterilized, and lids for them too. Metal lids It is not advisable to close them; plastic ones are better. However, you can store mushroom caviar, closed with nylon lids, only in a cool place - in the refrigerator or cellar. If you plan to store canned food at room temperature, you will have to use metal ones.

The rest of the cooking process depends on the chosen recipe.

Mushroom caviar with lemon

mushrooms – 1 kg;
onions – 0.2 kg;
parsley – 50 g;
vegetable oil – 100 ml;
lemon juice– 20 ml;
salt – 20 g;
black ground pepper- pinch.

Cooking method:

Cut the prepared mushrooms into small pieces of arbitrary shape, add water so that it completely covers them, add salt and cook for 50 minutes, constantly skimming off the foam.
Peel the onion, cut into small cubes, fry in plenty of oil.
Wash, dry the parsley, chop it finely.
Place the mushrooms in a colander, let the water drain, cool and grind through a meat grinder.
Combine the mushrooms with herbs and onions, pouring in all the oil remaining in the pan.
Add lemon juice, pepper, stir.
Place in sterilized jars and close tightly. When they have cooled, put them in a cool place.

Despite the fact that the composition of this snack is simple, it turns out very tasty.

Festive video recipe:

Spicy mushroom caviar

porcini mushrooms, boletus, boletus (or their legs) – 1 kg;
onions – 0.6 kg;
vegetable oil – 0.2 l;
apple cider vinegar (6 percent) – 80 ml;
water – 1.5 l;
salt – 20 g;
cilantro – 50 g;
dill – 50 g;
parsley – 50 g.

Cooking method:

Wash and cut the mushrooms into small pieces, pour salted water over them and cook for 40 minutes, skimming off any foam that forms.
Remove the mushrooms with a slotted spoon, cool and grind through a meat grinder.
Chop the peeled onion and fry in oil, also chop using a meat grinder.
Finely chop the pre-washed and dried greens.
Mix mushrooms, herbs and onions, pour in the remaining oil and vinegar, mix everything well.
Divide the caviar into sterilized jars of equal size.
Place the jars in a saucepan with a towel on the bottom. Pour in enough water to reach the hangers of the jars. Put it on fire.
After the water boils in the pan, sterilize the jars for 40 minutes.
Cover with boiled lids.

Caviar prepared according to this simple recipe, it turns out very fragrant.

Spicy mushroom caviar with onions and carrots

mushrooms – 2.5 kg;
carrots – 0.5 kg;
onion – 0.5 kg;
table vinegar (9 percent) – 25 ml;
vegetable oil – 200 ml;
salt – 40 g;
ground red pepper – 5 g.

Cooking method:

Boil the prepared mushrooms in salted water for 40 minutes, remove with a slotted spoon, cool, and chop in any way convenient for you.
Peel the vegetables. Chop the onion as finely as possible, grate the carrots on a fine grater.
Heat a glass of oil in a deep frying pan, fry one onion in it first, then the same with carrots.
Mix mushrooms with vegetables, season with pepper if desired.
Simmer the resulting mass for an hour. At this time, it must be stirred frequently so that it does not burn.
5 minutes before readiness, pour in vinegar.
Place the finished caviar into jars, which should be sterilized beforehand. Roll up the jars and turn the lids down. After the caviar has cooled, store it for the winter.

This spicy snack Can be stored at room temperature.

Mushroom caviar from honey mushrooms with tomatoes

boiled honey mushrooms – 1 kg;
tomatoes – 1 kg;
onions– 1 kg;
vegetable oil – 0.2 l;
tomato paste – 50 g;
salt – 10 g;
sugar – 20 g;
black peppercorns – 5–6 pcs.

Cooking method:

Pour boiling water over the tomatoes, peel, cut off the seal around the stalk, and cut into large pieces.
Peel and finely chop the onion.
Pass the vegetables and honey mushrooms through a meat grinder.
Place the vegetables with the mushrooms in a cauldron or thick-walled pan, pour oil into them, add salt and sugar, put tomato paste.
Simmer, covered, over low heat, stirring frequently, for an hour.
Place a few peppercorns at the bottom of sterilized jars.
Fill the jars with caviar, close the lids, and turn them over.
Cover with a blanket and leave for a day. After the specified time, store it.

This mushroom caviar turns out to be very appetizing, has a rich color and delicate consistency.

Mushroom caviar with vegetables

mushrooms (already boiled in salted water) – 1.5 kg;
bell pepper – 0.5 kg;
carrots – 0.5 kg;
onions – 0.5 kg;
tomatoes – 0.5 kg;
vegetable oil – 0.2 l;
salt – 20 g;
ground black pepper – 5 g.

Cooking method:

Peel the carrots, wash them, cut them into small pieces of any shape.
Wash the pepper, cut off the stalks, remove the seeds. Cut each pepper lengthwise into 6–8 pieces.
Remove the skins from the onions and cut each into 4-8 pieces.
Wash the tomatoes, make cross cuts on them, put them in boiling water for 5 minutes, remove, cool, peel, cut as you like.
Pass all vegetables through a meat grinder or chop using a blender.
Chop the pre-cooked mushrooms in the same way.
Mix mushrooms with vegetables, add salt and pepper, and add oil.
Simmer over low heat for an hour. All this time, make sure that the vegetables do not burn; stir everything as necessary.
Place in prepared jars, seal and wrap them, turning them upside down. After cooling, turn the lids up and put away for the winter.

Mushroom caviar with vegetables has an unusual but very tempting taste. It's worth trying at least once.

Salted mushroom caviar

salted mushrooms – 1 kg;
onions – 0.2 kg;
vegetable oil – 100 ml.

Cooking method:

Rinse the mushrooms well.
Cut into cubes and fry the onion.
Pass the onions and mushrooms through a meat grinder, mix with the remaining oil.

This caviar can be eaten immediately or stored for the winter. In the latter case, you need to put it in sterilized jars, pour another spoonful of oil into each one on top (in addition to what is specified in the recipe), and close with plastic lids. This caviar can only be stored in the refrigerator.

Whatever recipe the caviar is prepared according to, it will be delicious snack, which can be eaten with spoons, spread on bread, and added to various dishes.

Published on June 8, 2017

Continuing the series of articles about preparations for the winter, I publish next recipe which I really liked. Today we’ll talk about how mushroom caviar is made. In the fall, when mushroom hunting begins, many people go to the forest to collect as many mushrooms as possible and then cook them deliciously.

You can make soups from mushrooms, fry them with potatoes, or marinate them. Yes, there is a lot more that can be done using this as a basis. forest mushrooms. Yes, it is wild mushrooms that are best used in this recipe because they have a wonderful aroma that only those mushrooms that grew in the forest can have.

The list of dishes in which you can use mushroom caviar is huge. It can be eaten as an independent dish, boil pasta and add caviar to pasta, to fried potatoes It's also perfect as a side dish. Yes, just opening a jar and spreading mushroom caviar on a piece of fresh bread will also be just great.

Recipe for mushroom caviar with onions

The recipe is quite simple. Peel and cook the mushrooms and then fry the onions. To fried onions add boiled mushrooms minced through a meat grinder. Well, in general, read about all stages of preparation in more detail.

INGREDIENTS:

1-1.5 kg forest mushrooms.
2 heads of onions.
Vegetable oil.
Laurel 1-2 leaves.
Salt to taste.
Vinegar 9% half a tablespoon.
Ground red pepper half a teaspoon.
Ground black pepper half a teaspoon.

Cooking process.

Of course, the dish will be much tastier from forest mushrooms, but mushroom caviar from those grown on special farms is no worse. So you can cook caviar from any mushrooms you come across.

First you need to sort out the mushrooms. If they are forest mushrooms, make sure there are no worms left in the mushrooms. They especially like to hide in the stems of mushrooms.

You also need to scrape off the dark forest residue.

If these are farm mushrooms, such as oyster mushrooms, they are grown on sunflower husks, which remain on the mushroom stems and also need to be disposed of.

If there are worms in mushrooms, especially forest ones, which can be problematic to get rid of, there is one sure way. Pour warm water into a pan, add salt and add mushrooms to the salted water for 30 minutes. The salt will cause the worms to crawl out of their hiding places and settle at the bottom of the pan. All you have to do is carefully collect the mushrooms from the surface and drain the water from the pan. This method, of course, does not apply to those mushrooms that are very heavily populated with worms; of course, it is better to get rid of such mushrooms.

Cut the prepared mushrooms into small pieces. Then we put them in a saucepan and boil for 30 minutes. To speed up the process a little, before adding the mushrooms, throw a tablespoon of salt into the water. This will make the water boil much faster.

When you cook the mushrooms, foam will appear that you need to get rid of. If you don’t do this, there will be so much foam that it will fall over the edge of the pan and spread all over the stove. So it's best to remove the foam as needed.

Cook the mushrooms over low heat for 30 minutes. Then I drain the water through a sieve and leave the mushrooms in the sieve so that the water can drain from them while I work on the rest of the ingredients.

While the water is draining from the mushrooms, you can peel the onions. Although I do this at the stage when the mushrooms are boiling. But when they are in the sieve, by this time the onion is completely peeled and cut into thin half rings. And now you can start frying the onions in vegetable oil. Fry the onion until lightly browned.

When the water has drained from the mushrooms and they have cooled down a little, they need to be passed through a meat grinder.

After the meat grinder, add the resulting minced mushroom to the onion in a frying pan and simmer the mushrooms and onions. Simmer the mushrooms for about 40 minutes, constantly stirring the mushroom mixture with the onion.

About 10 minutes before the end of the stew you need to add ground black pepper and vinegar. Also at this stage I throw in a couple of bay leaves, which will give the dish an additional fragrant aroma. Stir and simmer for another 10 minutes. After that, turn off the heat completely and remove the bay leaves from the frying pan; they won’t go into jars because they can cause excessive bitterness.

We can say that the caviar is completely ready; now it can be placed in sterilized jars and the lids can be screwed on. You can read how to properly and correctly sterilize jars in the article on how to sterilize jars for preservation.

Place the jars filled with mushroom caviar in a saucepan and sterilize for some more time. We sterilize jars with salads according to the following scheme.

0.5 liter jars 30 minutes.

0.7 liter jars 45 minutes.

1 liter jars 60 minutes.

We take the jars out of the pan, screw on the lids and arrange them with the lids down. Cover with something warm and let cool completely. This may take you about a day.

Then you can turn the jars over to normal. And it is advisable to observe them for about a week. If everything goes well and the lids do not swell, then you can transfer the jars of mushroom caviar to a place for long-term storage.

Mushroom caviar recipe with onions and carrots

This recipe will contain carrots. It will add an additional sweetish taste to the mushroom caviar. Prepares without much effort. It tastes good. Mushroom caviar will help decorate any dish not only with a beautiful color, but also with an excellent aroma.

INGREDIENTS:

1-kg. Gribov.
2 onions.
2-3 medium carrots.
Vegetable oil.
Salt and pepper to taste.
A tablespoon of 9% vinegar.
Spices.

PREPARATION PROCESS:

Let's sort through and sort the mushrooms. Only the best specimens will be used for caviar. Clean and boil the mushrooms in a lightly salted solution. When cooking mushrooms, do not forget to watch for the foam that will constantly appear on the surface of the water. This foam must be removed with a spoon. Otherwise, it may accumulate so much that it will flow over the edges of the pan.

Then we take out the mushrooms using a slotted spoon and transfer them to a sieve to remove excess water from the mushrooms.

While the mushrooms are cooling, prepare the carrots and onions.

Peel the onion and cut it into small cubes.

We peel the carrots and pass them through a meat grinder.

Chopped onions must be placed in a frying pan for frying.

Pour some oil into the pan, wait for it to heat up and add the onion. Fry it for several minutes, stirring constantly.

We take a deep frying pan because we will add carrots to the onions, and then mushrooms. This, of course, can be done in a cauldron.

And so, while the onions were fried, I passed the carrots through a meat grinder, followed by the cooled mushrooms. But just all in different containers.

Now add the carrots to the onions and fry the carrot mixture with the onions a little. Approximately 5-10 minutes.

Then I add ground mushrooms to the carrots and onions, stir, reduce the heat under the frying pan and simmer the dish for 30-40 minutes, stirring occasionally to prevent the caviar from sticking to the walls of the dish.

After 20 minutes of stewing, you need to add the necessary spices to our mushroom caviar, mix and taste for salt. If necessary, add salt to your desired consistency. Also at this stage I add vinegar and a couple of bay leaves.

After another 10 minutes, stop simmering the product.

If you were preparing caviar in order to prepare it for the winter, that is, you plan to preserve it, I recommend removing the laurel. And if the caviar is eaten in the coming days, then you can leave the bay leaf in the dish.

Now you can lay out the mushroom caviar, cover it with lids, and continue sterilizing the caviar directly in the jars.

We put the jars in a pan with water, do not forget to put a piece of gauze in 3-4 layers on the bottom. And we sterilize the jars along with the caviar. Above there is a sign which jars need to be sterilized for how long.

This completes the recipe. mushroom caviar with onions and carrots is ready. Now you can serve it to the table and delight yourself and those around you with its magnificent aroma and enjoy the wonderful taste on winter days while remembering the hot summer days. I wish you that everything turns out tasty and quickly. All the best in peace and health.

Lenten mushroom caviar from boiled mushrooms is perfect not only as a snack, it can be used as a filling for pies and pies, dumplings, and you can also make soup or sauce.

Some people put mushroom caviar into bags and freeze it for future use; in this form it can be stored for about four months. I store caviar for a short time - in the refrigerator in a jar. To cook it fresh all year round, I use frozen mushrooms, boiling them first. I usually prepare this dish from our taiga mushrooms, more often from boletus and red cap mushrooms.

I prepare the products according to the list.

I pass the boiled mushrooms through a meat grinder. Sometimes when preparing caviar, mushrooms are passed through a meat grinder twice, but I like caviar in small pieces.

I cut the onion into cubes.

I grate the carrots coarse grater.

Heat the pan, add 2-3 tablespoons vegetable oil, fry the onions over medium heat.

I add the prepared carrots and fry them too.

I pass the fried vegetables and tomatoes through a meat grinder. I combine chopped mushrooms, vegetables, and remaining vegetable oil.

Salt and pepper mushroom caviar to taste.

I fry the mushroom caviar in a frying pan over low heat for about 50 minutes. This process will give the caviar a rich taste and aroma.

I stir the mixture from time to time so that it does not burn and cooks evenly.

Mushroom caviar from boiled mushrooms is ready!

I transfer the finished caviar into a clean, dry jar, let it cool, and put it in the refrigerator.

Bon appetit!

In a good year of mushrooms, you can collect quite a lot of them. But nowadays, not everyone knows what can be prepared with them for the winter. Typically, boletus mushrooms are frozen or salted. But many people are already tired of this method of preparation. If you want to cook delicious mushrooms for the winter, use the recipe for mushroom caviar. Mushroom caviar from boletus is an excellent snack that turns out to be extremely tasty and healthy for the body.

This recipe for preparing food for the winter is very popular among many housewives. And this is not surprising, because mushroom caviar from boletus is a desirable preparation on any table. Boletus - tender and juicy mushroom, which transmits quality data to caviar. The result is a soft texture and rich flavor.

Preparing a recipe for such a preparation for the winter is quite simple - the main thing is to collect or buy mushrooms in advance, from which the process of preparing the snack will take place.

It is important to note that mushroom caviar from boletus is a must for any mushroom picker. After all, a delicacy made from fresh mushrooms It will easily go “with a bang” with the onset of cold weather.

What can you serve it with?

Traditionally, mushroom caviar from boletus mushrooms is served with bread for the winter, but these days this preparation can complement most dishes:

soups;
hot sandwiches;
meat dishes;
vegetable casseroles;
pies.

It is also worth noting that the recipe for preparing such a delicacy is quite simple, quick and very easy, so any, even an inexperienced housewife, can easily cope with it.
To prepare a delicacy, you will need a minimum of products and a couple of hours of free time. It is worth noting that homemade caviar Over the winter, aspen boletuses turn out much tastier than store-bought ones. And all because you will use natural ingredients that are properly combined with each other.

In this regard, it is worth remembering one important rule - it is not recommended to change or supplement the recipe during cooking, so as not to spoil the taste with “own” ingredients.

What can you add to the preparation?

In addition to the main components, you can add carrots to the recipe, fresh tomato or tomato paste, herbs, garlic, any spices (including hot ones), pickled cucumber and so on. The main thing to remember is that you shouldn’t put a lot of “your” ingredients into the dish, as they will radically change the taste of the product, which not everyone will like.

Cooking tips:

It is recommended to take only fresh mushrooms, and those that have been in the refrigerator for a week should be discarded, as they have already lost their juiciness and become tough. In addition, boletus legs quickly fade, so they should be added to the preparation only fresh.
You shouldn’t put a lot of onions in the recipe, as it will overwhelm the taste of the mushrooms and make it “unnatural”.
As a seasoning, be sure to use peppercorns, which will not only give the caviar an amazing aroma, but also give it an excellent taste.
It is best to use 9% vinegar.
The aspen mushrooms must not be rotten or wormy, so you will need to thoroughly clean the mushrooms before cooking.
Boletus caviar for the winter will turn out to be especially tasty if you follow all the above tips and prepare it with love.

Cooking method

To cook on your own delicious treat, you will need:

2 kg of boletus (necessarily fresh);
10 pieces of peppercorns;
1 spoon of 9% vinegar;
3 onions;
3 carrots;
a little bay leaf;
salt and spices to taste;
oil for frying.

The first step is to prepare the mushrooms. To do this, thoroughly clean the stem and cap, rinse under running water and cut into small cubes. After this, transfer them to a saucepan, add a little salt and cook over low heat for 15 minutes after boiling.

To remove all unnecessary salt and foam from the boletus, you should rinse the mushrooms again in cool water. After this, leave the product in a colander until the water has completely drained.
Grind the mushrooms in a meat grinder or food processor. Then we peel the vegetables and wash them. Cut the onion into half rings and three carrots on a medium grater. Place the vegetables in a frying pan, add a little oil and lightly fry the mixture. There is no need to salt vegetables.

After this, transfer the roast to the mushrooms, mix thoroughly, add spices and bay leaves and leave the mixture to simmer over low heat. On average, caviar from boletus for the winter is made for at least 1.5 hours until all the products become soft and saturated with juice.

The mixture needs to be stirred occasionally to prevent it from burning on the pan. After cooking, add vinegar to the mixture: it is necessary so that the caviar acquires a slight sourness, and also stays in the refrigerator for a long time and does not spoil.

All that remains for you is to wait until the delicacy acquires an exquisite aroma and amazing taste (on average, caviar should brew for 2-3 months).

If you wish, you can diversify this recipe with 3-5 cloves of garlic.

I think each of us would like to have a magical self-assembled tablecloth. After all, sometimes we don’t have the energy and time to prepare food. At such a moment, jars of snacks and preparations are always useful. Vegetables, fruits, berries or mushrooms - you can use them to prepare a bunch of delicious and healthy dishes. Today we will talk about mushrooms, or more precisely about mushroom caviar.

We all know that they contain a lot of protein. Mushrooms are also often called “forest meat”. The only thing is that it is not recommended to be given to small children; it is a difficult product for digestion. Caviar from them is eaten as an independent dish, spread on bread, baked into pies or casseroles.

What mushrooms can you use to make mushroom caviar?

To prepare caviar, you can use porcini mushrooms, chanterelles, honey mushrooms, champignons or boletus mushrooms. And if you mix several types, the taste of such a snack turns out to be very unusual. You can cook from fresh, salted, dried or frozen mushrooms.

Important - the mushroom must be edible.

There are a great many ways to create caviar. Today I will share the most delicious ones.

Mushroom caviar from honey mushrooms with onions and carrots

This version of caviar turns out to be very piquant and beautiful. The dish looks bright and is suitable even for a festive table. Usually cooked caviar is packaged in jars and left for the winter. Or you can eat this tasty and satisfying dish right away.

You can take any mushrooms - honey mushrooms, chanterelles, porcini and other edible mushrooms.

Product List:

onion - 250 g,
carrots – 250 g,
peppercorns – 3-4 pieces,
a couple of bay leaves,

Procedure for preparing caviar:

At the first stage, we remove dirt and debris from them. Rinse thoroughly under running water.
In a saucepan with cold water We send our mushrooms. Add peppercorns and a couple of bay leaves. Cook for 20-25 minutes in salted water. When the mushrooms sink to the bottom, they are cooked.
Pour the water out of the pan, place the mushrooms in a sieve and rinse with cold water.
Let's start with the vegetables. Chop the onion into cubes. Pass the carrots through a coarse grater. Grind the garlic with a press or grater.
Pour oil into a preheated deep frying pan or frying pan and add vegetables to it. Reduce the heat to minimum. Cook until almost done (we will fry them later).
Grind mushrooms and vegetables using an electric meat grinder or blender.
It is better to use the largest grate for the meat grinder.
Let's add spices. Vinegar gives the dish some sourness. If you don't like it, you don't have to add this product.
Fry the caviar for about 30 minutes under the lid.
The last thing we add to the dish is the garlic just before it’s ready. When all the liquid from the caviar is gone, you can turn it off.
While the caviar is hot, pack it into sterilized jars. Cover with prepared lids. We sterilize half-liter jars with caviar for about 30 minutes, and liter jars for about an hour. You can do this in a saucepan with water.

or in the oven.

Then we twist the jars well and turn them upside down.

Mushroom caviar from boiled mushrooms for the winter

Another recipe for boiled mushrooms - but with different spices and without carrots. For this recipe we use only fresh mushrooms. The most delicious caviar will come from honey mushrooms and milk mushrooms. The latter must first be soaked in cold water so that they do not become bitter.

Product List:

About a kilogram of mushrooms;
200 grams of onions;
juice of a quarter of a lemon;
3-4 tablespoons of vegetable or olive oil;
salt and black pepper to taste.

The process of creating caviar:

We remove bad mushrooms (rotten and rotten). We sort them out from debris and twigs. Rinse thoroughly under tap water.
Cook pure mushrooms for 60 minutes. Using a colander or sieve, remove excess liquid.
Fry the diced onion.
Grind the mushrooms and onions twice through a meat grinder with a fine nozzle.
Salt and pepper to taste.
In a deep bowl (cauldron or roasting pan), fry the resulting mass for about 10 minutes. At the end of cooking, sprinkle with lemon juice.
Pack into clean jars. We sterilize half-liter jars with caviar for about 30 minutes, and liter jars for about an hour.

Frozen mushroom caviar

Or you can simply freeze boiled mushrooms in the summer or fall and prepare delicious caviar from them in the winter.

Product List:

assorted mushrooms to your taste – 1 kg,
onion - 250 g,
carrots – 250 g,
garlic about 4-6 cloves,
vinegar essence – 1/3 tsp,
refined vegetable oil – 50-70 ml,
coarse rock salt – 1 tbsp. l.,
peppercorns – 3-4 pieces,
a couple of bay leaves,
black or white pepper - to your taste.

Procedure for preparing caviar:

When we cook from frozen mushrooms, we first need to remove them from the refrigerator. After defrosting, place in a colander and rinse.
Let's start with the vegetables. Chop the onion into cubes. Three carrots on a coarse grater. Grind the garlic with a press or grater.
Pour oil into a preheated deep frying pan or frying pan and add vegetables to it. Reduce the heat to minimum. When the vegetables become soft, remove from the stove.
Grind mushrooms and vegetables using an electric meat grinder.
We send the entire mass to a roasting pan or frying pan.
Let's add spices. Vinegar gives the dish some sourness.
If you don't like it, you don't have to add this product.
The last thing we add to the dish is the garlic. When all the liquid from the caviar is gone, you can turn it off.
While the caviar is hot, pack it into sterilized jars. Or we eat right away!

Mushroom caviar in a slow cooker

Most housewives have a multicooker in their kitchen. Mushroom caviar can be prepared in it according to any of the recipes in this article. Or use this recipe as a basis. All the details in the video recipe:

Dried mushroom caviar - the most delicious recipe

For this recipe, I recommend using porcini mushrooms. It is advisable to use only the caps, and the legs can be used for soup.

Product List:

dried mushrooms – 200 g;
a couple of large onions;
large carrots - 1;
a few cloves of garlic to taste;
salt - to taste;
white or black pepper – 0.5 tsp;
vinegar - 1 tbsp. l.;
granulated sugar – 1 tsp;
refined vegetable oil for frying;
soft butter – 80-100 g.

The process of creating caviar:

Soak the dried mushrooms in clean cold water for a couple of hours. At the same time, we change the water several times. This way we will get rid of the mushroom mucus.
At this time we will work on other components. Peel and chop the onion and garlic to your heart's content. Because all the ingredients will go into the meat grinder anyway.
Peel the carrots and grate them.
Change the water in the mushrooms and place the pan on the gas stove for 30-40 minutes. During cooking, remove any foam that forms. Place the boiled mushrooms in a colander.
Place the vegetables in a hot frying pan with vegetable oil.
When the vegetables become soft and golden, add mushrooms to them.
After the liquid has boiled away from the pan, fry the mushrooms until golden brown.
Using a blender or meat grinder, grind the mixture from the pan.
Now we need to season our caviar. Salt, sugar, vinegar, garlic and pepper. Stir and taste, maybe you need to add something.
Mix the cooled mass with soft butter. The dish is ready.

Methods for storing mushroom caviar:

There are two ways to store our finished caviar:

Storage in the freezer.
Rolling into jars and storing in the underground or basement.

To freeze caviar, it is better to use special zip bags. They are completely filled with mushroom mass, excess air is removed. Close the bags and store in the freezer. Caviar can be stored for about a year. We eat the opened package immediately, otherwise harmful bacteria may appear in it. Therefore, do not make large freezer bags.

When stored in jars, caviar is packaged and a small amount of hot vegetable oil is poured. The jars are covered with tin lids. Place a cotton towel in a large saucepan or basin and pour hot water. Jars of caviar are sent into the container. They should be completely covered with water. Liter jars sterilize for 40-50 minutes, half liter for 20-30 minutes. Cover with lids and allow to cool, after wrapping them in a cotton blanket.