Mushroom caviar from milk mushrooms for the winter

Mushrooms are a very valuable and nutritious product, dishes from which, if properly prepared, can become a real delicacy. It’s not for nothing that caviar from milk mushrooms is especially popular for the winter, because these mushrooms are second only to boletus mushrooms in terms of taste. But they are found much more often and at the same time they like to grow in large groups, so collecting them is not very difficult. Recipes for caviar from milk mushrooms for the winter are very diverse, and the article makes an attempt to cover most of them.

How to deliciously cook caviar from milk mushrooms

Milk mushrooms, although they belong to the first category of mushrooms in terms of taste, when fresh they have a pungent and even bitter taste. You can get rid of it either by soaking the mushrooms in cold water for many hours, or by boiling them in salted water for 10-15 minutes.

Therefore, the soaking or boiling procedure is mandatory for all types of milk mushrooms before starting to prepare any dish from them.

You can prepare caviar not only from fresh raw milk mushrooms, but also from salted and even dry milk mushrooms. It is desirable that they be relatively young, since older mushrooms are not so fragrant and remain quite tough even after prolonged heat treatment.

If the caviar recipe for the winter involves fresh milk mushrooms, then it is advisable to process them within a few hours, maximum 24 hours, after collection. Otherwise, substances harmful to health may accumulate in raw mushrooms.

At the first stage of processing, the mushrooms are carefully sorted, removing old and moldy specimens, as well as cleaning them from various forest debris. Then they are washed no less thoroughly either under running water or simply in a large amount of water.

Finally, they are filled with cold water and left in this form for 12 hours. For real and yellow milk mushrooms, this time will be enough to remove the bitterness. For other varieties, including black ones, after 12 hours you should change the water to fresh water and leave to soak for the same period.

If there is no time for soaking, then simply add water to the mushrooms, adding a small spoon of salt, and, bringing to a boil, boil for 15 minutes to half an hour.The water is drained, and the mushrooms are washed again with water, and they become completely ready for further culinary processing.

You need to add the required amount of salt, focusing only on your taste.

To grind products when making mushroom caviar for the winter, an ordinary meat grinder is most often used. Sometimes they use a blender. You can also use an ordinary sharp kitchen knife, especially since it is with its help that the mushrooms can be finely chopped in such a way that the caviar ends up with a real granular structure.

The most common ingredient when preparing mushroom caviar is the common onion. Therefore, the recipe for milk mushroom caviar with onions is basic and simplest. But to create different taste sensations, other vegetables are often added to the dish: carrots, garlic, tomatoes, peppers, zucchini, as well as various spices and aromatic herbs.

Various recipes for preparing mushroom caviar from milk mushrooms involve adding vinegar, replacing it with lemon juice, or completely eliminating the acidic environment. Vinegar serves as an additional preservative and makes the taste of the product slightly sharper. To preserve mushroom caviar for the winter, most recipes require mandatory sterilization.

Classic recipe for mushroom caviar from milk mushrooms for the winter

According to this recipe, to make mushroom caviar from milk mushrooms for the winter you will need very few products:

• 5 kg of fresh milk mushrooms;
• 2 kg onions;
• 200 ml sunflower oil;
• 1 liter of water;
• 250 g salt;
• ground black pepper - to taste;
• 2-3 tbsp. l. 9% vinegar - as desired and to taste.

This winter recipe is basic; you can experiment with it, adding new products to suit your taste.

Preparation:

1. First, the mushrooms are boiled in a brine consisting of water and salt for 20-30 minutes. It is necessary to constantly remove foam during cooking.
   
   Important! The degree of readiness of the mushrooms can be determined by how the mushrooms settle to the bottom during the cooking process and the foam stops forming.
2. The mushrooms are allowed to cool slightly and passed through a meat grinder.
3. At the same time, cut the onion into pieces of arbitrary shape and fry in half the oil in a frying pan until golden brown.
4. After frying, the onions are also passed through a meat grinder.
5. Chopped mushrooms and onions are mixed in a frying pan and fried for about a quarter of an hour in a frying pan heated with the remaining oil.
6. Place the caviar in sterilized jars and place them in a large saucepan with moderately hot water for sterilization.
7. Place the pan on the fire and after the water boils, sterilize the jars with the preparation for 20 minutes (volume 0.5 l).
8. After which the jars are sealed for the winter and left to cool before storing them.

Salted milk mushroom caviar

In the classic recipe, mushroom caviar for the winter is prepared from boiled milk mushrooms. But recently, caviar made from salted mushrooms has become especially popular. And this fact is easy to explain - there is no need to bother with pre-soaking or boiling the mushrooms. Therefore, it can be prepared very quickly and easily. But this recipe can be used mainly in winter, and then only if appropriate supplies of salted milk mushrooms have been made in the fall.

You will need:

• 250 g of salted milk mushrooms;
• 1 large onion;
• 1-2 tbsp. l. vegetable oil;
• salt and black pepper to taste.

The recipe for caviar from salted milk mushrooms is quite simple to prepare:

1. Lightly rinse the salted mushrooms, wait for the excess liquid to drain, and chop with a knife or using a meat grinder.
   
2. Finely chop the onion, fry in a frying pan with oil and cool.
3. Mix mushrooms and onions, add spices to taste.
4. It is better to store the product in the refrigerator.
5. If there is no space in the refrigerator, then the caviar must be transferred to sterile jars and additional sterilization must be carried out.

Mushroom caviar from dry milk mushrooms

Although caviar for the winter is most often prepared from fresh mushrooms, there are recipes for making it from dry milk mushrooms. When preparing, you need to take into account the fact that fresh mushrooms are usually dried, which means that all the bitterness inherent in this variety of mushrooms is preserved in the dried mushrooms. To remove it, the mushrooms must be soaked and the resulting water is drained. To be on the safe side, it doesn’t hurt to boil them afterwards.

You will need:

• 600 g dried milk mushrooms;
• 5 onions;
• 170 ml oil;
• 1 tbsp. l. sugar and vinegar;
• salt and pepper to taste.

Preparation:

1. Dry milk mushrooms are pre-soaked in cool water. It is best to do this in the evening so that they completely swell overnight.
2. The water is drained, and the mushrooms are poured with cold water and cooked for about half an hour.
3. Then they are crushed in a blender.
4. The onion is finely chopped, fried in a frying pan alone, and then in company with chopped mushrooms.
5. Add a glass of mushroom broth, spices and seasonings, simmer for about 25 minutes.
6. Add vinegar 5 minutes before cooking.
7. The snack is distributed into small jars and sterilized for another 15-20 minutes to preserve for the winter.

Delicious caviar from black milk mushrooms

Black milk mushrooms require mandatory pre-soaking for 24 hours with a double change of water during this period. But the caviar from these milk mushrooms turns out incredibly tasty, especially with the addition of carrots and onions.

Required:

• about 3 kg of boiled black milk mushrooms;
• 1 kg of onions and carrots;
• 5 cloves of garlic;
• salt, pepper - to taste;
• vegetable oil - as much as needed for frying.

Preparation:

1. Boil black milk mushrooms in salted water until tender, removing foam from the surface.
2. While the mushrooms are boiling, peel and peel the carrots, onions and garlic, cut into convenient pieces and fry everything together in a frying pan with oil.
3. Grind boiled mushrooms and fried vegetables in a food processor or using a meat grinder, add spices to taste.
   
4. To seal for the winter, place in glass jars and sterilize.

Milk caviar with carrots

If suddenly someone in the family cannot stand the smell and taste of onions, then caviar from milk mushrooms for the winter can be prepared using the same technology, but using only one carrot as an additive.

In this case, per 1 kg of mushrooms add 3-4 carrots, chopped and pre-fried in vegetable oil.

Milk mushroom caviar for the winter with garlic

Of all the spices, except perhaps onions, garlic goes perfectly with the taste of milk mushrooms.

Using the technology for making mushroom caviar for the winter, described in the previous recipe, you can prepare a dish from the following products:

• 1 kg of fresh milk mushrooms;
• 4 onions;
• 6 cloves of garlic;
• vegetable oil and spices to taste.

A simple recipe for milk mushroom caviar with onions and herbs

And if, in addition to chopped onions, you add finely chopped dill, parsley and cilantro to the preparation 5 minutes before the end of stewing, the dish will acquire an attractive spicy aroma.

A quick recipe for mushroom caviar from milk mushrooms through a meat grinder

You can very quickly prepare delicious mushroom caviar using the following recipe for the winter.

You will need:

• 1 kg of boiled milk mushrooms;
• 2-3 onions;
• 2 carrots;
• 80 ml lemon juice;
• vegetable oil for frying and spices to taste.

Preparation:

1. Onions and carrots are washed, peeled and, together with boiled mushrooms, passed through a meat grinder.
   
2. The resulting mixture is fried in a frying pan with spices for a quarter of an hour, lemon juice is added.
3. Place in jars, sterilize and seal for the winter.

Milk caviar without sterilization

Without sterilization, caviar from milk mushrooms can be prepared according to almost any of the recipes given in this article, if, after grinding in a meat grinder, it is simmered in a frying pan for at least 30 minutes. But even in this case, the product should be stored only in the refrigerator and no more than 2-3 months. However, the dish turns out so tasty that they will eat it much earlier.

Recipe for delicious mushroom caviar from milk mushrooms with carrots, onions and tomatoes

Fresh tomatoes or high-quality tomato paste will give mushroom caviar a rich aroma and diversify its taste.

You will need:

• 2 kg of milk mushrooms;
• 1 kg of tomatoes or 100 g of tomato paste;
• 4 carrots;
• 4 onions;
• 1 parsley root;
• 30 g parsley;
• 3-4 bay leaves;
• 6 buds of cloves;
• 80 g sugar;
• vegetable oil - as much as needed for frying;
• 70 ml wine vinegar;
• ground black and allspice, salt to taste.

It’s very easy to prepare caviar from milk mushrooms with tomato paste:

1. You need to pass all the ingredients, including boiled milk mushrooms, through a meat grinder.
2. Then heat the oil in a deep container, place the chopped products there, and pour in tomato paste.
3. Add all the necessary spices and simmer for 16-18 minutes.
4. If fresh tomatoes are used, then they must first be cut into pieces and stewed in a separate bowl until they turn into a more or less homogeneous puree.
5. The resulting puree can be used in the same way as tomato paste.

Recipe for mushroom caviar from milk mushrooms and tomatoes

And someone might be interested in a recipe for preparing a winter snack from milk mushrooms and tomatoes in their pure form without adding other vegetables.

You will need:

• 2 kg of milk mushrooms;
• 2 kg of tomatoes;
• 300 ml vegetable oil;
• pepper and salt to taste.

Preparation:

1. Boiled milk mushrooms are finely chopped with a knife and fried in ½ part of the vegetable oil specified in the recipe.
2. Tomatoes are cut into small pieces and simmered in the remaining oil until smooth.
3. Mushrooms are mixed with tomatoes, salt and spices are added, simmered under the lid for another quarter of an hour, then sterilized and stored for the winter.

Mushroom caviar from milk mushroom legs

Not every housewife will use mushroom stems - the caps look more attractive when pickled. But if the mushrooms are not old, then their legs are no less tasty and healthy. After the obligatory boiling for 15-20 minutes, you can prepare a delicious dish for the winter from them.

Will come in handy:

• 1 kg of milk mushroom legs;
• 3 onions;
• 3 tbsp. l. oils;
• 3 buds each of cloves and peppercorns;
• salt to taste;
• 100 ml mushroom broth.

Preparation:

1. If the milk mushrooms were not previously soaked, then the first water in which they were boiled must be removed.
2. Boil them in fresh water, let them simmer, skimming off the foam, for 15 minutes and cool.
3. Pass the mushrooms and onions through a meat grinder.
4. Add all other ingredients and fry for 18-20 minutes.
5. Sterilize the workpiece, placed in jars, for half an hour to preserve it for the winter.

Recipe for milk mushroom caviar with bell pepper

Bell pepper will help mushroom caviar become richer and richer in vitamins.

To prepare for the winter you will need:

• 3 kg of milk mushrooms;
• 1 kg of onion;
• 2 kg of sweet pepper;
• 1.5 kg carrots;
• 0.5 liters of vegetable oil;
• 30 g salt;
• 20 ml 70% vinegar essence;
• ground pepper to taste.

Standard preparation:

1. Boiled mushrooms and sweet peppers are chopped into small cubes, onions and carrots into thin strips.
2. Fry the ingredients in a frying pan in the following order: onions, then add mushrooms, then carrots and bell peppers.
   
3. After 30-40 minutes, add spices and vinegar, simmer for another quarter of an hour, mix well and place in jars.
4. Sterilize for half an hour and place to cool.

Recipe for winter caviar from milk mushrooms with celery

Special lovers of the aroma and taste of celery will definitely appreciate the recipe for winter caviar from milk mushrooms, in which a bunch of celery is added to 1 kg of mushrooms.

The cooking technology can be taken from the previous recipe. It is not necessary to add vinegar.

Tender milk mushroom caviar with onions and zucchini

Zucchini can add not only a delicate taste to mushroom caviar, but will also help better digestion of this somewhat heavy food for the stomach.

You will need:

• 3 kg of boiled milk mushrooms;
• 2 kg of fresh zucchini, peeled and seeded;
• 450 g onions;
• 300 ml mushroom broth;
• 30 ml vegetable oil;
• salt and pepper to taste.

Preparation:

1. Peeled vegetables and boiled milk mushrooms are passed through a meat grinder.
2. Place in a saucepan, add broth and oil and simmer for about 40 minutes.
3. At the end of cooking, spices are added, sterilized in glass jars and sealed for the winter.

Mushroom caviar from milk mushrooms with beans

This preparation for the winter is so tasty and nutritious that it may well play the role of not only a snack, but also a separate dish.And lovers of hearty pies will not be able to help but appreciate it as a filling.

You will need:

• 2.5 kg of milk mushrooms;
• 1 kg carrots;
• 500 g beans;
• 1 kg of onion;
• 500 g tomatoes (or 100 ml tomato paste);
• a bunch of greens (80 g);
• 500 ml vegetable oil;
• salt, spices - to taste;
• ½ tsp each 70% vinegar essence per liter jar of the finished dish.

Preparation:

1. The milk mushrooms are soaked and then boiled.
2. You can soak and boil the beans at the same time, since their heat treatment takes no less time.
3. Cut the tomatoes into slices and simmer until smooth in a small amount of oil.
4. Carrots and onions, chopped into strips, are fried.
5. Mushrooms, beans, onions, carrots, herbs and tomatoes are twisted through a meat grinder.
6. Mix all the ingredients in one container, add spices and vinegar and distribute evenly among glass jars.
7. Sterilize in boiling water for 20 minutes and seal hermetically for the winter.

How to cook caviar from milk mushrooms in a slow cooker

According to this recipe, milk mushroom caviar is prepared from salted mushrooms for the winter. Although a multicooker can facilitate the cooking process when making fresh mushrooms, it is still necessary to remove the foam regularly, so you won’t be able to walk away and leave the process to the discretion of a kitchen assistant. And using salted milk mushrooms makes all the actions much easier.

You will need:

• 500 g of salted milk mushrooms;
• 1 large onion;
• several sprigs of parsley;
• 2-3 cloves of garlic;
• 4 tbsp. l. vegetable oil;
• pepper and salt.

Manufacturing:

1. Finely chop the onion and place it with oil in a multicooker, setting the “frying” program for 10 minutes.
2. Salted mushrooms are passed through a meat grinder and added to fried onions.
   
3. Turn the device on to the “quenching” mode for 45 minutes with the lid closed.
4. 5 minutes before readiness add finely chopped parsley.
5. Distribute the workpiece into sterile jars and sterilize for 10 minutes.
6. Seal for the winter and cool under a blanket.

Rules for storing mushroom caviar from milk mushrooms

It is better to keep caviar in a cool, dry place out of direct sunlight. In a private house, a cellar or basement will be the best options, and in a city apartment, a cabinet on a glazed balcony or a refrigerator will be suitable.

Conclusion

Milk mushroom caviar for the winter is an incredibly tasty and healthy dish that can diversify your diet during the cold season. And thanks to the large selection of recipes, everyone can choose something suitable for their taste.

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