Content
- 1 Preparation for preparing mushroom caviar from subtopolniks
- 2 Recipes for caviar from Podtopolnik
- 2.1 Signature recipe for caviar from Podtopolnik
- 2.2 How to cook caviar from poptopolniks in a slow cooker
- 2.3 Podtopolnik mushroom caviar for the winter with tomatoes
- 2.4 How to make mushroom caviar from poptopolniks with onions and garlic
- 2.5 How to prepare poplar row caviar with zucchini
- 2.6 Recipe for mushroom caviar from subtopolniks for the winter with lemon juice
- 2.7 Recipe for preparing caviar from poptopolniks for the winter with hot peppers
- 2.8 Recipe for caviar from Podtopolnik mushrooms for the winter with eggplants
- 3 Terms and conditions of storage
- 4 Conclusion
Caviar from subtopolniks for the winter is an excellent and satisfying preparation. For cooking, mushrooms called poplar row are used. A piquant-tasting and beautiful-looking treat will be a real find for any housewife during the cold season. It is only important to follow the recipe for preparing such caviar and correctly prepare its main component - the undertoppolniki.
Preparation for preparing mushroom caviar from subtopolniks
Before starting the main culinary operations, the collected poplar rows must be thoroughly processed. It is enough to rinse small-sized floodplains with warm water, while larger ones will have to be cleaned: remove the rough skin from the cap and scrape off the plate.Leave the prepared ingredient to soak for several days. At the same time, periodically rinse the floodplains, filling the container with mushrooms with clean, slightly salted water.
Usually, to prepare caviar, the main ingredient must be boiled in advance. To do this, the rows are boiled for at least 45 minutes over low heat.
Recipes for caviar from Podtopolnik
The easiest way to prepare a mushroom treat, which requires a minimum amount of ingredients:
- rowing – 1 kg;
- carrots – 1 pc.;
- onions – 2 pcs.;
- vegetable oil – 30 ml;
- cloves – 3 pcs.;
- peppercorns – 3 pcs.;
- salt.
Podtopolnik mushroom caviar
Cooking steps:
- Cool the sunflowers boiled for ½ hour, grind in a blender or through a meat grinder.
- Chop the peeled vegetables, sauté in a frying pan with oil for 5 minutes, and make a puree.
- Combine the prepared paste mixtures, add the remaining ingredients and salt.
- Boil the caviar for 1/3 hour, place in sterilized jars, and seal. Store in a cool place, for example, in a refrigerator or cellar.
Signature recipe for caviar from Podtopolnik
To make really tasty rows of vegetables for the winter, all you need to do is use a proven recipe for their preparation. The result is piquant, with a hint of spiciness and rich flavor.
Ingredients:
- undertopolniks – 2 kg;
- garlic – 5 cloves;
- mustard – 1 tbsp. l.;
- carrots – 1 pc.;
- onion – 1 pc.;
- vinegar - 5 tbsp. l.;
- vegetable oil – 50 ml;
- citric acid – 2 g;
- pepper;
- salt.
Preparation of row mushrooms
Stages of work:
- Boil the floodplains in salted water with the addition of citric acid for at least 40 minutes.
- Drain in a colander and let cool.
- Grind the vegetables in a food processor and fry for 5 minutes over medium heat until soft.
- Place the mushrooms in a blender, puree them, and add to the pan with the vegetables.
- Add salt, spices, chopped garlic and mustard, mix. Simmer until all the liquid has evaporated.
- Place hot caviar into prepared containers, roll up, and leave to cool under a blanket for 2 days.
How to cook caviar from poptopolniks in a slow cooker
An excellent option for mushroom filling, prepared according to a simplified recipe.
Ingredients:
- undertopolniks – 3 kg;
- carrots – 9 pcs.;
- garlic – 9 cloves;
- onions – 12 pcs.;
- vinegar - 6 tbsp. l.;
- salt – 3 tsp;
- sunflower oil – 200 ml;
- ground pepper.
Harvesting caviar from subtopolniks for the winter
Cooking steps:
- Grind the prepared soaked and boiled floodplains into a meat grinder.
- Grate the carrots and chop the onion into cubes.
- Turn on the multicooker in the “Baking” mode, add oil, and simmer the vegetables for 30 minutes.
- Grind vegetables through a meat grinder.
- Place the mushy mixture of mushrooms and frying in a multicooker, cook on the same mode for another ½ hour. During the process, add the remaining oil, salt and spices.
- After the time has passed, add vinegar, stir, simmer for another 5 minutes, then transfer the treats into jars.
It is recommended to store caviar in the refrigerator under a nylon lid, or roll it up and send it to the cellar.
Podtopolnik mushroom caviar for the winter with tomatoes
For a richer taste of the preparation, it is better to use not the rows themselves, but to “dilute” them with butter or chanterelles.
Ingredients:
- assorted mushrooms – 1.5 kg;
- tomatoes – 0.5 kg;
- vegetable oil – 150 ml;
- medium carrots – 2 pcs.;
- onion – 1 pc.;
- spices;
- salt.
Caviar from boletus and podtopolnik
Stages of work:
- Prepare and boil the floodplains, and boil all other forest products in salted water for 30-40 minutes.
- Chop with a knife or in a meat grinder, fry over low heat for 15 minutes.
- Grind the vegetables: tomatoes - into cubes, onions - into half rings, carrots - on a grater.
- Combine the ingredients in a frying pan, add oil, sauté for 10 minutes.
- Add the poplar base, spices, and salt.
- Stir, simmer for 5 minutes, then put the still hot caviar into jars.
- Sterilize in hot water for 30 minutes.
Store in a cool, dark place for no longer than 4 months.
How to make mushroom caviar from poptopolniks with onions and garlic
The rich-tasting preparation is especially popular with men as a savory snack.
Ingredients:
- boiled subtopolniks - 3 kg;
- carrots – 1 kg;
- onion – 1 kg;
- tomato juice – 120 ml;
- garlic – 10 cloves;
- vegetable oil – 100 ml;
- salt.
Spicy caviar from poptopolnik with garlic and onions
Cooking steps:
- Peel the floodplains, soak for several days, then boil in salted water for 1 hour. When cool, grind through a meat grinder.
- Fry the chopped vegetables until golden brown. We combine the onion and carrot frying with the mushroom base and tomato paste. Stir, add salt, simmer for ½ hour.
- At the end, add grated garlic, cover with a lid, and cook until done.
- Transfer the caviar into clean jars, place the containers in a deep saucepan with boiling water, and sterilize for 1 hour over low heat.
How to prepare poplar row caviar with zucchini
To make the taste of the poplars more tender and juicy, it is enough to prepare a winter preparation with a vegetable base. As a result, the dish turns out to be light and suitable even for a Lenten menu.
Ingredients:
- floodplains – 1 kg;
- zucchini – 500 g;
- tomato paste – 3 tbsp. l.;
- vegetable oil (refined) – 160 ml;
- vinegar - 2 tbsp. l.;
- onion – 250 g;
- bay leaf – 3 pcs.;
- carrots – 300 g;
- salt;
- allspice – 8 peas.
Row mushroom caviar with vegetables
Stages of work:
- Transfer the boiled and cooled floodplains into a blender bowl.
- Add here the zucchini, peeled and seeded, chopped into cubes.
- Puree the ingredients until smooth.
- Chop the onion and carrots and fry until golden. Combine with mushroom base and tomato paste. Stir, put on fire, simmer for ½ hour.
- Salt, add spices and vinegar.
You can use it for food immediately or transfer it to jars, close with nylon lids and refrigerate.
Recipe for mushroom caviar from subtopolniks for the winter with lemon juice
To make a familiar dish especially interesting, you can use the recipe for the most delicious mushroom caviar from subtopolniks with a citrus note. This preparation keeps well all winter and goes well with a vegetable side dish.
Ingredients:
- floodplains – 1 kg;
- lemon juice – 2 tbsp. l.;
- onions – 2 pcs.;
- vinegar essence – 1 tsp;
- vegetable oil – 160 ml;
- carrots – 2 pcs.;
- tomatoes – 3 pcs.;
- salt – 2 tsp;
- greens - a bunch;
- ground pepper – 1 tsp;
- garlic – 4 cloves.
Row caviar with lemon juice
Stages of work:
- Pour the boiled floodplains with lemon juice, let it brew, and fry in a frying pan until golden brown.
- Sauté chopped vegetables in different frying pans.At the same time, add garlic to the onions at the end of frying, and tomato pulp to the carrots.
- Pass the cooled floodplains through a meat grinder, combine with stewed vegetables, and add salt.
- Simmer over low heat for an hour, then add the essence.
Place in a container of suitable size, roll up, and move to a cool place for further storage.
Recipe for preparing caviar from poptopolniks for the winter with hot peppers
The male part of the population prefers “hot” dishes. It’s good that mushroom caviar can be cooked spicy, which won’t spoil its taste at all. To create a treat you need to prepare:
- undertopolniks – 3 kg;
- hot pepper – 3 pcs.;
- garlic - head;
- oil – 55 ml;
- salt – 1 tsp;
- coriander - a pinch;
- greenery.
Caviar from rows and hot peppers
Stages of work:
- Boil the floodplains, let cool, cut into pieces.
- Chop the hot pepper and garlic into small pieces.
- Combine the ingredients together and fry in a frying pan for 15 minutes. Then add spices and mix.
- Grind the finished base into a meat grinder, put it in jars, and put it in the refrigerator.
It is better to store caviar under nylon covers. Due to the large amount of pungency, it will retain its freshness for a long time.
Recipe for caviar from Podtopolnik mushrooms for the winter with eggplants
A very satisfying and tasty version of the usual mushroom preparation. Suitable as a snack during the cold season or as an addition to any side dish.
Ingredients:
- poplar rows – 1 kg;
- eggplants – 2.5 kg;
- red onion – 350 g;
- tomato paste – 2.5 tbsp. l.;
- carrots – 350 g;
- garlic – 5 cloves;
- bell pepper – 350 g;
- tomatoes – 250 g;
- salt – 2 tbsp. l.;
- oil – 100 ml;
- spices (to taste) – 50 g.
Mushroom caviar with eggplants
Cooking steps:
- Cut the eggplants into slices up to 1 cm thick, add salt and leave for 20 minutes. Wash the vegetables, removing any bitterness from them.
- Fry the ingredient until golden brown.
- In a separate frying pan, simmer the boiled podtopolniki with onion, chopped into half rings.
- Combine the mushroom and eggplant base, add chopped pepper and grated carrots, mix. Simmer over low heat for ¼ hour.
- Add diced tomatoes, garlic and tomato paste.
- Season the dish with spices and add salt to taste.
- Fry for another 20 minutes, then puree the mixture in a blender.
- When the caviar has cooled slightly, transfer to clean containers, roll up, and place in a dark place.
Terms and conditions of storage
To preserve the prepared dish from floodplains, it is recommended to use several methods:
- move to a pantry or cellar - several months;
- put in the refrigerator - 1-2 weeks;
- place in the freezer for at least a year.
Conclusion
Podtopolnik caviar for the winter is an excellent preparation suitable for any feast. Due to the high protein content in mushrooms, the dish is satisfying enough to require little consumption. Proper addition of subtopolniks with vegetables, spices and aromatic ingredients will help make the snack tasty and desirable. It is only important to find “your” recipe.
