Homemade mushroom caviar: cooking recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Those who like to gather mushrooms in the forest in the summer and pick up a lot of them, several recipes for caviar from mushrooms will come in handy. Delicious and tender mushroom caviar is well suited for snacks and sandwiches. Moreover, it is a good alternative for those who are tired of pickled or s alted mushrooms.

Mushroom caviar from mushrooms with the addition of tomato

Mushrooms grow on stumps in families, so you can collect a large basket of them. And in order to have variety on the table, it is better to cook caviar from them. This recipe is suitable if you have large mushrooms.

Components:

• sugar - 15g;
• tomato paste - 50 g;
• fresh mushrooms - 1.5 kg;
• fresh tomatoes - 600g;
• sunflower oil 175 ml;
• s alt and pepper.

Mushrooms need to be cleaned and washed several times with water. Then we move the mushrooms into a colander and let the water drain. When the water is glass, put the mushrooms to boil. To do this, put the pan on the gas and pour our mushrooms. Then fill them with water so that the liquid covers, and s alt. Turn on the gas and set to medium level,cook for 30 minutes. After the mushrooms are cooked, drain the water and let them cool.

While the mushrooms are cooking, let's take care of the tomatoes. Tomatoes need to be washed and skinned. To do this, they need to be put in boiling water for a minute, and then in cold water. Remove the skin and remove the white core. Now cut the tomatoes into small cubes.

We also clean the onion and cut it into slices. Grind tomatoes, onions and mushrooms with a meat grinder. Now add sugar, s alt and tomato paste. Mix well.

Put a cauldron on the stove and pour vegetable oil. Then add the preparation of mushrooms and tomato and cover with a lid. It takes about an hour to stew caviar from mushrooms, while not forgetting to stir so that nothing burns.

We sterilize the jars and put peppercorns on the bottom (3 pieces are enough). We fill our jars and close the lid. We wrap the most delicious mushroom caviar in a towel and leave it for a day at room temperature. The next day, we put the jars in a place for long-term storage.

Caviar from dried mushrooms

If you want caviar, but only dried mushrooms at home, don't be discouraged! Caviar from dried mushrooms can also be cooked, and it will not differ in any way from a similar dish from fresh mushrooms. For cooking according to this recipe, you can buy any mushrooms, in our case, these are chanterelles.

Components:

• onion - 250 g;
• dried chanterelles - 500g;
• dry mustard - 1 tsp;
• vinegar 8% - 1 spoon;
• vegetable oil - 80 ml;
• sugar - 1tsp;
• lavrushka - 2 sheets.

Cooking steps

First, the mushrooms should be thoroughly washed and poured with warm water. Leave in water for 2 hours, while you need to change the water occasionally. When the mushrooms are softened, wash them again and set to boil in s alt water for 30 minutes. It is important that when the mushrooms boil, a white foam may form on their surface, it must be removed. Drain the water and rinse the product again, leave to cool.

Chop the onion and fry in a pan, after it is a little fried, add chanterelles to it and overcook everything. Turn off and let cool for a couple of minutes, at this moment put the parsley and cover everything with a lid. Then remove the lid and remove the leaves of spices, mix everything. Lavrushka will give the mushrooms a pleasant and spicy aroma.

Now grind the mixture with a meat grinder or blender. We move the mushroom caviar and prepare the dressing. In a bowl, mix olive oil, mustard, vinegar 9%, sugar and s alt. At the end, you should get a mass of a homogeneous consistency. Now mix mushrooms and dressing and taste. If the dish seemed not s alty, then add some s alt to it.

Mushroom caviar prepared according to this recipe can be served immediately on the table.

Mushroom caviar from frozen mushrooms

There is always a lot to find in the freezer. For those who have mushrooms stored there, and they don’t know what to cook from them, there is a simple recipe for mushroom caviar. To prepare it, a mixture of various types will do.

Forcooking we need:

• onion - 2 heads,;
• vegetable oil - 4 tbsp. l.;
• frozen mushrooms - 500g;
• s alt.

First you need to defrost the mushrooms to room temperature. If you are in a hurry, then just fill them with water, they will thaw faster. After that, the mixture must be thoroughly washed and dried.

While the mushrooms are freed from excess moisture, let's take care of the onions. We cut it into large half rings and fry well. Reduce the heat to low and carefully remove the onion from the pan. Add the mushrooms to the remaining oil in the pan and fry them until tender, remembering to add s alt.

We pass the finished mushrooms together with onions through a meat grinder and taste it. If necessary, add s alt.

Such caviar can be served immediately on the table in tartlets. It can be used as a seasoning for pasta. If desired, mushroom caviar can be frozen or canned. In order to preserve caviar, you just need to add a spoonful of vinegar and mix well. And then put the hot product in sterilized jars and wrap in a towel for a day.

Caviar from s alted mushrooms

Almost every housewife has a jar of s alted mushrooms that you can simply serve with potatoes, or you can make a delicious snack out of them. This caviar will go not only on sandwiches, but it will be possible to make various dishes from it, and it will perfectly complement any table.

Components:

• wine vinegar - 3 tablespoons;
• garlic - 3 teeth;
• lavrushka in the form of sheets - 3-4 pieces;
• s alted mushrooms - 350-400 g;
• carrot - 1 pc.;
• chili pepper - 1 pod;
• large onion - 1-2 pieces;
• unrefined vegetable oil.

So, to prepare this appetizer, we will thoroughly rinse the s alted mushrooms, in our case, these are milk mushrooms. Wash the mushrooms thoroughly to get rid of excess s alt and acid. Let the water drain and grind the product with a blender. Then set everything aside.

Finely chop the onion and fry it, add finely grated carrots there and simmer everything over medium heat. While the vegetables are cooking, put mushroom caviar in a deep frying pan and simmer it for 10 minutes. Then add the vegetables to the mushrooms and mix them. Finely chop the chili and garlic and add to the total mass, mix again and put the bay leaf. Let cool completely.

When the caviar has cooled, add wine vinegar to it, mix and serve. You can put caviar in jars and put it in the refrigerator.

Caviar with vegetables

Regular mushroom caviar is a great addition to pasta and potatoes, but to make it even tastier, you can cook it with vegetables. Such caviar is not only tasty, but also he althy.

Components:

• carrots - 700 g;
• boiled mushrooms - 1.7 kg;
• onion - 400 g;
• vegetable oil - 5 tbsp. l.;
• tomatoes - 560 g;
• bell pepper - 2-3 pieces;
• spices.

Cooking caviar

First, all vegetables need to be peeled. Pepperfree from seeds. Tomatoes also need to be rid of the skin with hot water. We make cross cuts on the tomato and lower it into boiling water, then pull it out and lower it into cold water. Thanks to this procedure, the skin is easily removed.

Cut all vegetables into small cubes or slices and pass through a meat grinder. It is important that if the tomatoes have a white core, cut it out.

Ready-made boiled mushrooms are also passed through a meat grinder and mixed, adding spices to taste, and then pour oil. If you don't have boiled mushrooms, take fresh ones, wash them and boil them in s alted water for 30 minutes.

Shift the mass into a large pot or cauldron and simmer over low heat for 2 hours, while not forgetting to stir.

While our appetizer is stewing, we sterilize the jars, put the hot mixture into the jars and close the lid tightly. We wrap the finished caviar in a blanket and let it brew for a day.

Delicious and he althy caviar for the winter is ready.

Caviar spicy

Fragrant and delicious caviar will please everyone who loves mushrooms. The recipe for the most delicious mushroom caviar from mushrooms is very simple to perform. For this appetizer, it is best to use noble porcini mushrooms.

We will need:

• apple cider vinegar 6% - 80 ml;
• onion - 600 g;
• ceps - 1 kg;
• cilantro and parsley - 50 g each;
• s alt with spices.

Mushrooms, if necessary, clean and wash, then cut into small pieces. We put the chopped product in a saucepan andfill it with water, put it on fire and wait for it to boil. When the mushrooms begin to boil, remove the foam and s alt, reduce the heat and cook for another twenty minutes.

Drain the porcini mushrooms into a colander and let cool slightly, then scroll through the product in a meat grinder and set aside. We heat the pan with vegetable oil and with a pinch of s alt and spices, then add finely chopped onion. When the onion acquires a slightly golden hue, turn off the gas and also scroll through the meat grinder.

Rinse greens and dry with a paper towel. Then chop very finely. Mix mushrooms with herbs, add apple cider vinegar. Stew the resulting caviar for 30 minutes in a saucepan and place in sterilized jars. Close the lid and let it brew for a day. The next day, you can serve caviar spread on small slices of bread or in a cup. You can decorate it with a sprig of any greenery: parsley or dill.

Helpful tips

You can't cook caviar in an aluminum pan, otherwise your dish will be spoiled due to the oxidation process.

Before cooking, mushrooms can be soaked in water for a while to remove excess toxins.

Use fresh produce. No need to cook caviar from mushrooms that have been lying in the refrigerator or on the table for several days, there is a chance of poisoning.

If you decide to make caviar for the winter, be sure to sterilize the jars.

When cooking s alted mushrooms, use less s alt, otherwise the dish will be spoiled.