Mushroom caviar from moss mushrooms for the winter: recipes You will lick your fingers

Moss fly caviar is an excellent option for harvesting in winter when a rich forest harvest is harvested. It can be eaten as an independent snack, added to soup, sauce, salad and homemade baked goods.

How to cook mushroom caviar from moss mushrooms

Only intact and dense specimens are suitable for caviar. If worms and wormholes are present, the mushrooms are thrown away. High-quality fruits are cleaned and washed. Depending on the recipe chosen, they are first boiled or immediately fried. Grind using a meat grinder or blender.

To prevent the appetizer from turning out too watery, be sure to dry the mushrooms before frying.

Caviar is consumed cold or hot.

Recipes for mushroom caviar from moss mushrooms for every day

The cooking process for frozen and fresh mushrooms is no different. By following simple recommendations, everyone will get tasty and aromatic mushroom caviar the first time, which will help diversify the dinner or serve as a good appetizer on the holiday table.

Delicious moss fly caviar with onions and sour cream

Moss mushrooms have dense pulp. Therefore, mushroom caviar from them turns out surprisingly tasty.

You will need:

• flywheel – 1 kg;
• spices;
• sour cream – 120 ml;
• onion – 2 large;
• salt;
• carrots - 2 large.

Step by step process:

1. Sort through the forest harvest. Throw away damaged, rotten or insect-eaten specimens. Remove debris and rinse.
2. To fill with water. Add salt and boil. Drain the liquid and dry the product.
3. Grind using a blender. The gruel should be homogeneous.
4. Pour oil into a saucepan and fry the resulting mass.
5. Add chopped onions and carrots. Sprinkle with spices and add salt. Pour in sour cream. Mix.
6. Simmer on low heat for a quarter of an hour.

Sour cream helps make the dish more palatable

How to make mushroom caviar from moss mushrooms with herbs and mayonnaise

Mayonnaise gives the snack a more expressive and rich taste.

You will need:

• mayonnaise – 40 ml;
• flywheel – 500 g;
• salt;
• greenery;
• oil;
• garlic – 3 cloves.

Step by step process:

1. Wash and chop the mushrooms. Place into the frying pan. Fill with oil.
2. Add salt. Add chopped garlic and herbs. Pour in mayonnaise. Mix.
3. Simmer the mixture for one and a half hours.
4. Remove from heat and cool. Place in a tall container.
5. Beat with an immersion blender.You can also pass it through a meat grinder.

You can add more garlic than indicated in the recipe.

Moss fly caviar for storage in the freezer

You can prepare a delicious snack for a long time in the freezer compartment. It is permissible to store it until next season. It is better to pack in small portions.

You will need:

• flywheel – 1 kg;
• salt;
• onion – 140 g;
• vegetable oil – 180 ml;
• carrots – 120 g.

Cooking process:

1. Using a sharp knife, clean the legs. Remove debris from caps. Rinse.
2. To fill with water. Cook for a quarter of an hour. Drain the liquid. Repeat the process two more times.
3. Place in a saucepan. Add oil. Add chopped onion and grated carrots.
4. Turn on the minimum burner mode. Close the lid and simmer for half an hour. Stir occasionally.
5. Add some salt. If desired, you can add spices at this point. Stir.
6. Cook without a lid until all the moisture has evaporated. Transfer to a tall container and beat with a blender. Cool.
7. Place in small containers or plastic bags. Place in the freezer.

In winter, it is enough to defrost mushroom caviar and use it for its intended purpose.

How to prepare mushroom caviar from moss mushrooms for the winter

To ensure that caviar retains its taste for a long time, a large volume of oil, vinegar essence or solution is added to the composition. Young mushrooms are used because they have a denser structure. All collected specimens must be intact and free of worms.

Banks must be sterilized. To do this, hold them over steam or place them in a preheated oven for half an hour. The lids must be boiled in boiling water.

Grind the workpiece with a blender or pass through a meat grinder.All ingredients must be fried. This preparation gives the preparation for the winter a special rich taste.

Classic caviar from moss mushrooms

Moss fly caviar for the winter according to the classic “Finger-lickin’ good” recipe turns out smooth and tasty. It is spread on sandwiches and served as a side dish for meat dishes, potatoes and cereals.

You will need:

• flywheel – 2 kg;
• black pepper (peas) – 10 pcs.;
• salt;
• onion – 300 g;
• vinegar 9% – 20 ml;
• carrots – 300 g;
• bay leaf – 2 pcs.;
• vegetable oil – 500 ml.

How to prepare caviar from moss mushrooms for the winter:

1. Remove forest debris and soil residues from the fruit. Rinse.
2. To fill with water. Add some salt. Cook over medium heat for 40 minutes. Using a slotted spoon, constantly skim off any foam that forms.
3. Drain the liquid and cool the forest product. Pass through a meat grinder.
4. Chop the onion. Grate the carrots. Add oil and fry. Add spices and salt.
5. When the vegetables are ready, pour in the mushroom puree.
6. Simmer for one and a half hours. In this case, the fire should be minimal. Add vinegar. Stir.
7. Place in jars and seal.

Grind mushrooms with a blender or in a meat grinder

Moss fly caviar for the winter with garlic

This amazingly aromatic appetizer will appeal to all lovers of mushroom dishes. It turns out tender and tasty.

You will need:

• onion – 360 g;
• salt;
• garlic – 4 cloves;
• flywheel – 700 g;
• olive oil;
• vinegar 9% – 50 ml;
• carrots – 130 g.

Cooking process:

1. Place the crop in a basin and fill it with water. Rinse several times.
2. Place in a large saucepan. To fill with water. Add salt and boil. It is enough to spend a quarter of an hour on this procedure. Remove foam. Place everything on a sieve.
3. Twist through a meat grinder.
4. Grind the carrots on a coarse grater. Chop the onion. Place in a saucepan and fry.The vegetables should become golden brown.
5. Add mushroom mince. Simmer under the lid closed for half an hour, then without it for a quarter of an hour.
6. Add chopped or pressed garlic. Mix. Pour in vinegar.
7. Transfer to prepared containers. Cork.

Delicious served with mushroom caviar sprinkled with chopped green onions

Mushroom caviar from boletus and moss mushrooms

This is a very simple option for winter preparation, which will allow you to enjoy the amazing mushroom taste all year round.

You will need:

• flywheel – 1 kg;
• salt;
• olive oil – 150 ml;
• spices;
• greenery;
• boletus – 500 g;
• onion – 420 g;
• garlic – 7 cloves.

Step by step process:

1. Remove the films from the oil caps. Wash all mushrooms. Cook for 40 minutes.
2. Place on a sieve. Allow time for the broth to drain completely. Place in a blender bowl. Grind.
3. Warm up the oil. Add chopped onion. Simmer until golden brown. Add the crushed semi-finished product. Cook for 10 minutes.
4. Add chopped garlic cloves. Add salt. Throw in the chopped herbs. Sprinkle with your favorite spices. Stir.
5. Close the lid. Simmer for a quarter of an hour.
6. Transfer to prepared containers. Cork.

Parsley, cilantro, dill or a mixture thereof are used as greens.

Mushroom caviar from moss mushrooms with tomatoes

Tomatoes will give the caviar a pleasant taste. The resulting snack will be more tender.

You will need:

• zucchini – 1 kg;
• vinegar essence – 20 ml;
• lemon – 50 g;
• flywheel – 700 g;
• sugar – 30 g;
• oil;
• onion – 120 g;
• salt;
• tomatoes – 280 g.

Step by step process:

1. Coarsely grate the zucchini. Chop the onion into small cubes. Sprinkle with salt. Leave for half an hour. Drain off the released juice.
2. Wash and then cut the mushrooms into pieces. Boil. The water must be salted. The whole process will not take 20 minutes.
3. Fry the vegetables.Add the boiled product. Simmer for 20 minutes.
4. Scald the tomatoes with boiling water. Remove the skin. Cut into small cubes. Send to vegetables. Simmer for seven minutes.
5. Pour in the juice squeezed from the lemon. Sweeten and salt. Mix.
6. Cook for another seven minutes. Pour in the essence. Mix and grind with a blender. Warm up again.
7. Fill the jars with caviar. Cork.

Containers must be sterilized

How to make caviar from moss mushrooms with vegetables and spices

For cooking, it is better to use young specimens with dense and elastic flesh.

You will need:

• flywheel – 1.5 kg;
• sugar – 30 g;
• bell pepper – 300 g;
• vegetable oil – 350 ml;
• salt;
• onion – 300 g;
• garlic – 2 cloves;
• allspice – 7 peas;
• carrots – 600 g;
• vinegar 9% – 80 ml;
• zucchini – 500 g.

Step by step process:

1. Peel, then rinse and boil the forest harvest in salted water. Drain the liquid.
2. Chop the pepper and zucchini into small pieces. Chop the onion. Chop the garlic or pass through a press. Grate the carrots.
3. Place vegetables in a large frying pan or basin. Fry until done. Add pepper. Add salt. Sweeten.
4. Add mushrooms. Simmer under the lid for half an hour. Beat with a blender.
5. Boil. Pour in vinegar. Mix and pour into prepared containers. Cork.

Delicious spread of mushroom caviar on black bread

How to make caviar from moss mushrooms for the winter in a slow cooker

It is convenient to cook caviar in a slow cooker. If desired, vegetables are fried not in a bowl, but in a frying pan.

You will need:

• boiled moss mushrooms – 700 g;
• mixture of ground peppers – 10 g;
• carrots – 340 g;
• vinegar 9% – 40 ml;
• salt – 15 g;
• onion – 300 g;
• vegetable oil – 100 ml;
• garlic – 5 cloves.

Step by step process:

1. Grate the carrots. Cut the onions into cubes.
2. Pour some of the oil into the bowl. Add vegetables. Turn on the “Frying” mode. Cook for seven minutes.
3. Combine with mushrooms and put into a meat grinder. Twist. Transfer to a bowl.
4. Fill with oil. Add some salt. Add pepper mixture. Stir.
5. Switch the mode to “Baking”. Set the timer for half an hour.
6. Pour in vinegar and add chopped garlic. Transfer to prepared containers. Cork.

Mushroom eggs are left upside down under a warm cloth until completely cooled.

Storage rules

It is best to preserve caviar for the winter in small containers, since an open jar cannot be stored for more than 5-7 days. A properly rolled product retains its nutritional and taste properties at room temperature for six months.

If you store caviar in the basement at a temperature within +2°...+8C, the shelf life will increase to a year. Regardless of the chosen location and temperature conditions, the workpiece should not be exposed to sunlight.

Mushroom caviar not intended for canning should be stored in the refrigerator compartment under a closed lid for no more than five days.

Conclusion

Moss fly caviar is a simple but very tasty dish. If desired, you can add your favorite spices, herbs or hot peppers to the proposed recipes. This way you can change the taste of the dish.

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