Mushroom caviar from boletus: the most delicious recipes

Fans of quiet hunting often face the problem of processing too large harvests. Boletus caviar can be an excellent appetizer, perfect for a holiday table. Due to its rather long shelf life, this product is often stored for the winter.

How to make caviar from boletus

Any preparation of mushrooms requires careful attention to the issue of collecting the main raw materials. Since they absorb almost all substances from the environment, it is best to collect fruiting bodies away from large industrial enterprises. You should not collect near highways or outskirts of cities.

Not every boletus is suitable for making caviar. It is worth giving preference to young specimens. Old mushrooms have a looser structure and may not withstand transportation. The body of the boletus should be dense and have a bright aroma.

You should refrain from making caviar from stale or frozen products. Boletus legs deteriorate very quickly - this changes the taste of the finished product, depriving it of the necessary notes. Frozen specimens almost completely lose their taste and bright mushroom aroma.

Mushrooms need pre-processing. They are washed in running water, dirt, sand and remaining leaves are removed. Damaged areas are cut off. The fruiting bodies are crushed into small pieces for further processing.

The correct selection of additional ingredients is the key to the excellent taste of the finished product. The most important ingredient is the onion. However, it should be remembered that a large amount of it can interrupt the natural mushroom taste. It is better to use 9% table vinegar. The most commonly used spice is black allspice.

Recipes for mushroom caviar from boletus

Preparing a delicious mushroom appetizer does not require special culinary equipment and is suitable even for inexperienced housewives. The recipes do not take much time to complete and require a minimum set of ingredients. The main rule is maximum freshness of the products used.

There are a large number of recipes for preparing delicious winter snacks. You can use only boletus mushrooms, or diversify the dish with other mushrooms - boletus mushrooms or boletus mushrooms. Often other representatives of the mushroom kingdom are added to the recipe - white mushrooms, saffron milk caps and honey mushrooms.

Among the additions, you can use various vegetables. Most often, garlic and tomatoes appear in recipes.There are options for preparing winter snacks using tomato paste and fresh herbs.

Classic boletus caviar recipe

The most traditional way to prepare this mushroom is the method using a minimum amount of ingredients. For the most delicious recipe for mushroom caviar from boletus you will need:

• 2 kg of main ingredient;
• 3 onions;
• 10 peppercorns;
• 1 tbsp. l. 9% vinegar;
• vegetable oil for frying;
• salt as desired.

Place the mushrooms in a saucepan and boil in lightly salted water over low heat for 15 minutes. Then they are washed again in running water to remove the resulting foam and discarded in a colander. When the excess moisture has drained, the boletus is ground in a meat grinder until smooth.

A classic version of serving mushroom caviar

At this time, fry the onion, cut into half rings, in vegetable oil until transparent. Add mushroom mass and a little salt to taste. Keep the pan on low heat for about an hour and a half - during this time the mixture will be completely saturated. Vinegar and peppercorns are added to the finished product, after which the mixture is mixed and served.

Mushroom caviar from boletus and boletus

Adding additional ingredients to the snack allows you to get a brighter taste of the finished product. Boletus mushrooms harmonize best with the main component. Caviar gets an incredible taste and a subtle mushroom aroma. To prepare it you will need:

• 1 kg of boletus;
• 1 kg boletus;
• 300 g onions;
• 1 tbsp. l. vinegar;
• salt to taste;
• oil for frying.

Carefully processed mushroom bodies are cut into pieces and boiled over low heat for ¼ hour.They are discarded in a colander and then fried in vegetable oil until golden brown. Then the fruits are twisted in a meat grinder.

Adding boletus mushrooms significantly improves the taste of the finished snack.

Finely chop the onion and saute it in a small amount of oil. Then add mushroom mass to it and simmer for about an hour over low heat. Vinegar and a little salt are added to the finished snack according to your own culinary preferences. The dish is served to the table or rolled into jars for further storage.

Spicy mushroom caviar from boletus and boletus

For a more savory dish, you can season it with hot red pepper or fresh chili. Based on your own taste preferences, you can vary the amount of spiciness in the finished product. To prepare this delicacy you will need:

• 1 kg boletus;
• 1 kg of boletus;
• 2 small chili peppers;
• ½ tsp. red pepper;
• 3 onions;
• 1 tbsp. l. vinegar;
• salt to taste.

Boil the mushrooms for 10 minutes over medium heat, then remove excess water from them and grind in a meat grinder. The onion is chopped and sautéed until golden brown. Remove the seeds from the chili and cut into small pieces.

Fans of spicier snacks may want to increase the amount of chili added.

All prepared ingredients are mixed in a large frying pan and fried in a small amount of sunflower oil for an hour. The finished caviar is salted, seasoned with vinegar and red pepper. After this, the snack is placed in jars for storage or served to the table.

Mushroom caviar from boletus legs

Many people deny themselves the opportunity to eat this delicious snack because of the rather unusual consistency of the caps. The legs have a dense structure and make the caviar more appetizing. To prepare this snack you will need:

• 1 kg of boletus legs;
• 1 large onion;
• 1 tsp. vinegar;
• salt and ground pepper to taste;
• oil for frying.

Caviar from boletus legs will appeal to most consumers

The legs are cut off and boiled for about 15 minutes in salted water. Then they are twisted in a meat grinder until smooth and mixed with lightly fried onions. The whole mass is simmered under the lid for an hour, stirring constantly. The finished caviar is peppered, seasoned with fine salt and table vinegar. Before serving, the dish must be kept in the refrigerator for several hours.

Boletus caviar with garlic for the winter

If desired, this delicious delicacy can be preserved for many months. To do this, jars of finished caviar require additional sterilization. It is best to use mushroom stems. Garlic in this recipe can significantly improve the aroma of the product, as well as emphasize its bright taste. To prepare caviar from boletus legs for the winter you will need:

• 2 kg of main ingredient;
• 1 head of garlic;
• 2 large onions;
• 6 tbsp. l. wine vinegar;
• 3 tbsp. l. sunflower oil;
• a mixture of ground peppers;
• several bay leaves;
• salt to taste.

The legs, boiled for 15 minutes, are crushed in a food processor and combined with finely chopped onion, fried until transparent. Crushed garlic, ground pepper and salt are added to them, after which the mass is transferred to a saucepan and simmered for about 50 minutes over low heat.

The main thing when preparing for the winter is a hermetically sealed lid.

Place one bay leaf in the steamed jars. After this, they are filled with prepared caviar mixed with wine vinegar. It is necessary that the mass does not completely fill the jars, since 1 tbsp is poured into each. l. sunflower oil. Then the container is hermetically sealed and put in a cool place for further storage.

Mushroom caviar from boiled boletus with tomatoes

Tomatoes allow you to perfectly balance the taste of the finished dish. They add a little sweetness and also greatly increase the juiciness of the caviar. On average, for 1 kg of boletus the following is used:

• 1 large onion;
• 1 large tomato;
• 1 tsp. 9% vinegar;
• salt to taste.

Boiled fruit bodies are ground in a meat grinder until smooth. Finely chop the onion and sauté in vegetable oil until lightly browned. Peel the tomatoes and grind them in a blender to a paste.

Tomatoes make the taste of finished caviar more balanced

All ingredients are mixed in a large saucepan and simmered for 1-1.5 hours over low heat. The caviar is removed from the stove, cooled, and seasoned with vinegar and salt. Before serving, keep the dish in the refrigerator for 2-3 hours so that it is completely saturated with juices.

Mushroom caviar from boiled boletus mushrooms with tomato paste

To avoid unnecessary manipulations with the use of tomatoes, many housewives recommend a simpler method of preparing the snack. A recipe using high-quality tomato paste is the key to a balanced and bright taste of mushroom caviar from boiled boletus. To prepare you will need:

• 1 kg of mushrooms;
• 2 tbsp. l. tomato paste;
• 1 small onion;
• 2 carrots;
• 1 tbsp. l. 9% vinegar;
• salt to taste;
• 2 tbsp. l. sunflower oil.

Tomato paste makes the color of the finished dish more vibrant and appetizing

As in previous recipes, boletus is boiled in salted water for a quarter of an hour, after which it is crushed to a homogeneous pulp using a blender or meat grinder. The mass is mixed with tomato paste, fried onions and carrots in a large saucepan. It is placed on low heat and the future caviar is simmered for an hour. Then the mixture is salted, seasoned with vinegar, cooled in the refrigerator and served.

Terms and conditions of storage

Almost any mushroom dish can boast a fairly long shelf life. Caviar prepared for direct consumption can be stored in the refrigerator for up to 2-3 months. It is important that the jar is tightly closed to prevent air from entering.

Caviar from boletus mushrooms prepared for the winter has a longer shelf life. An additional amount of vinegar and vegetable oil reliably protect the product from possible spoilage due to the development of microorganisms. The ideal place for storage would be a cold basement or cellar in a summer cottage. It is important that the air temperature does not reach 12-15 degrees.

Conclusion

Boletus caviar can be an excellent substitute for other snacks. The excellent taste and light aroma will not leave any connoisseur of forest gifts indifferent. A large number of cooking options will allow you to get a product that meets the culinary preferences of each person.

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