Mushroom caviar from saffron milk caps for the winter: simple recipes

In addition to the classic options for preparing the mushroom harvest - salting and marinating, you can prepare more interesting and tasty dishes from it. Caviar from saffron milk caps has a bright taste and wonderful aroma. A large number of recipes allows everyone to choose the option that best suits their taste preferences.

Is it possible to make caviar from saffron milk caps?

This representative of the mushroom kingdom is very highly valued in cooking. For many centuries it was considered one of the most noble and delicious mushrooms. It is actively used in pickling and salting.Thanks to their excellent consumer characteristics, saffron milk caps are gaining more and more popularity among housewives every year.

Preparing mushroom caviar using them will produce an excellent product that will be highly appreciated by lovers of dishes from the fruits of a quiet hunt. Unlike tubular mushrooms, particles of the finished product from saffron milk caps have a more dense structure. In combination with additional ingredients you can get a balanced delicacy.

There are two types of saffron milk caps - pine and spruce. It is believed that the best dish comes from pine trees. This is explained by drier growing conditions, and, as a consequence, the absence of a large number of parasites and harmful insects. Spruce saffron milk caps are also suitable for preparing caviar, but require more attention during initial processing.

How to deliciously cook caviar from saffron milk caps

To obtain a finished product with excellent taste characteristics, you must take a responsible approach to collecting the main ingredient. It is best to choose dry pine forests located at a sufficient distance from highways and large cities. If you don’t have enough experience in quiet hunting, you can purchase the product from trusted mushroom pickers.

Proper preparation of the main ingredient for further processing is very important. All fruiting bodies are carefully sorted, removing insects, particles of dirt, as well as damaged areas of caps and legs. To remove larvae and grains of sand accumulated between the plates, saffron milk caps are poured with cold water with a small amount of salt for 30-40 minutes.

Boiling mushroom bodies to prepare caviar takes no more than 15-20 minutes. If you extend this time, you can completely lose the mushroom taste and delicate aroma. With longer cooking, the structure of the pulp also changes - it becomes more loose and mushy.

After quick cooking, the mushrooms are placed in a heated frying pan and fried for several minutes. This makes their taste more vibrant. Only after this are they passed through a meat grinder or crushed in a blender until smooth. The finished product is salted and seasoned with your favorite spices.

Recipes for caviar from saffron milk caps for the winter

There are two recipe options for preparing mushroom caviar from saffron milk caps for the winter - with and without additional sterilization. In the first case, filled jars with the finished product are subjected to additional heating in a container with boiling water. You can avoid the use of sterilization by adding additional ingredients to jars with the finished product - vinegar or vegetable oil.

Fresh mushrooms are most often used as the main ingredient. However, for recipes for preparing mushroom caviar from saffron milk caps, frozen or salted preparations are often used. The main differences will be only minor nuances in their pre-processing.

To better reveal the mushroom flavor of the finished caviar and make it more multifaceted, housewives resort to a variety of tricks and additional ingredients. For example, saffron milk caps fried until golden brown have a more pronounced taste. You can also use traditional additives - onions, carrots, garlic and tomatoes.

Camelina caviar with onions

Mushroom caviar from saffron milk caps with onions is the simplest recipe for a delicious winter snack. For preparation you will need a minimum set of ingredients, and its taste will be highly appreciated by all family members. For such a simple snack use:

• 1 kg of fresh saffron milk caps;
• 500 g onions;
• salt and ground pepper;
• vegetable oil.

Freshly picked mushrooms, cleaned of dirt, are boiled in boiling water for 20 minutes, removed and placed under pressure for 2-3 hours. After this, they are passed through a meat grinder and fried over low heat for 10-15 minutes.

In another frying pan, sauté finely chopped onion until crusty. Then it is transferred to a frying pan with mushrooms. The resulting mass is stirred evenly, pepper and salt are added, then simmered for another 10-15 minutes over low heat. The finished dish is cooled and placed in jars. Pour 2 tbsp into each. l. oil so that it creates an airtight film. The jars are closed with nylon lids and sent to the refrigerator or cellar.

Camelina caviar with carrots for the winter

Carrots go great with fresh saffron milk caps. It balances the taste of the dish and adds a slight sweetness to it. To prepare 1 kg of saffron milk caps in this way, use 400-450 g of carrots, coarse salt and sunflower oil for preservation. Preparation of the snack includes several steps:

1. Boil the mushroom bodies for 15 minutes, then drain excess liquid from them and grind them in a blender.
2. The carrots are peeled and chopped on a coarse grater.
3. Mix vegetables with mushrooms in a large frying pan and fry them until golden brown.
4. The finished caviar is salted and seasoned with black pepper to taste.

The snack is cooled and placed in steam-sterilized glass jars. It is necessary to fill the jars tightly, leaving 1 cm empty up to the neck - pour sunflower oil there. The jars are sealed with lids and placed in a cool place.

Recipe for caviar from saffron milk caps for the winter: “You’ll lick your fingers”

One of the classic mushroom appetizer recipes. It uses onions and fresh carrots. The cooking method involves additional sterilization of the jars before rolling them under the lids.

To prepare very tasty caviar from saffron milk caps for the winter, use:

• 1 kg of saffron milk caps;
• 3 onions;
• 2 carrots;
• salt and seasonings as desired.

Boil the mushrooms for 20 minutes in lightly salted water, then cut into small pieces. They are fried together with chopped vegetables until golden brown. Grind the mixture with a blender until smooth, salt and add seasonings as desired.

Glass jars are filled with prepared caviar and placed in a wide saucepan with water. The water level should reach approximately 2/3 of the height of the jars. Sterilization occurs within 30-40 minutes. After this, each jar is covered with a nylon lid and sent for long-term storage.

How to make caviar from saffron milk caps with tomatoes

When fresh tomatoes are added, the taste of the snack takes on a bright hue. In addition, the color of the dish becomes more appetizing, unlike the classic recipe. This caviar is perfect for both lunch and holiday tables.

The following ingredients are used for preparation:

• 2 kg of mushrooms;
• 1 kg of fresh tomatoes;
• 2-3 onions;
• 1 tsp. Sahara;
• salt to taste.

Tomatoes are peeled.To do this, they are scalded with boiling water and quickly removed. Then the fruits are passed through a meat grinder with a large cell. Chop the onion as finely as possible. Boil the mushrooms for 10 minutes, drain the water and grind in a meat grinder.

First, sauté the onion until transparent. Add tomatoes to it and simmer them for 10 minutes. Add crushed saffron milk caps, sugar and salt to the vegetables. The mass is simmered for another 10-15 minutes. After this, the finished caviar is laid out in sterile jars, sealed with lids and placed in a cold place for storage.

How to make caviar from salted saffron milk caps

A special feature of this recipe is the pre-processing of the main ingredient. To get rid of excess salt, soak the mushrooms in cold water for 30-40 minutes. After this, they need to be dried on a paper towel. The dish will require 1 kg of salted mushrooms, 400 g of onions and salt.

Peel the onion and chop it as finely as possible. It is sautéed until soft, after which the saffron milk caps, crushed in a meat grinder, are added to the frying pan. The vegetable and mushroom mixture is fried for 20 minutes, then seasoned with salt if necessary. The finished snack is laid out in steamed jars, sealed with lids and put in a cool place.

Camelina caviar for the winter without sterilization

Mushroom preparations have a fairly long shelf life even in cases where additional sterilization has not been carried out. There are several options for such blanks. The most popular is the addition of vegetable oil to the finished product, which does not allow air to pass through and prevents the development of harmful microorganisms.You can also use additional ingredients that increase shelf life - table vinegar and sugar.

1 kg of saffron milk caps is boiled in boiling water for 20 minutes, then chopped in a blender and stewed with onions, carrots and other ingredients. The resulting dish is sent to jars, into each of which 2 tbsp is poured. l. vegetable oil. A snack prepared in this way can be stored for up to 1 year.

Recipe for caviar from fried saffron milk caps for the winter

The main difference between this snack is the additional frying of the main ingredient before grinding it in a blender. Thanks to this, the caviar acquires a very bright taste of fried saffron milk caps.

To prepare such a simple delicacy, take:

• 1 kg of saffron milk caps;
• 200 g onion;
• 200 g carrots;
• sunflower oil;
• seasonings to taste.

Mushrooms boiled for 15 minutes are discarded in a colander, then divided into parts and sautéed until golden brown. In a separate saucepan, sauté onions and carrots until tender. All components of the dish are mixed, sprinkled with salt and sent to a meat grinder. The caviar is laid out in steam-sterilized jars, additionally adding 1-2 tbsp to each. l. oils They are covered with lids and placed in the cellar or refrigerator.

Caviar from the legs of saffron milk caps

Many people prefer mushroom stems. Unlike caps, they have a denser structure. They are ideal for preparing caviar, while the caps can be salted or marinated. To prepare 1 kg of caviar from the legs of saffron milk caps, only salt and sunflower oil are used.

The cooking process is as follows:

1. Having avoided pre-cooking, the legs are ground in a meat grinder.
2. They are fried in a hot saucepan for ¼ hour and salted to taste.
3. Reduce the heat and simmer the legs for another 1/3 hour.

Since the frying process is quite long, the legs must be stirred periodically to avoid burning. The finished dish is placed in glass jars and covered with lids. It is best to store such caviar in the refrigerator or cold cellar.

Camelina caviar with tomato paste

Tomato paste not only adds additional flavor notes. Thanks to it, you can get an appetizing color for the finished snack. This product would be a good addition to black bread or boiled potatoes.

To prepare the mushroom appetizer you will need:

• 2 kg of saffron milk caps;
• 700 g carrots;
• 5 kg of onions;
• 200 g tomato paste;
• 5 cloves of garlic;
• salt.

The saffron milk caps are boiled for 10 minutes, after which they are thrown into a colander to drain the water. Then the mushrooms are fried with chopped vegetables until golden brown. They are ground in a blender until smooth and crushed garlic, salt and tomato paste are added. The mass is fried for ½ hour over low heat, then placed in a glass container, sealed and stored.

Caviar from frozen saffron milk caps

Preparing a delicious snack from previously frozen saffron milk caps allows you to get an excellent snack dish. In order not to spoil the saffron milk caps, they do not need to be defrosted too quickly. It is best to leave them in the refrigerator overnight or for a day. Thawed mushrooms are perfect for caviar.

It will require:

• 1 kg of frozen product;
• 2-3 onions;
• 1 large carrot;
• seasonings to taste;
• oil for frying.

The defrosted product does not require additional cooking. The saffron milk caps are chopped and sautéed with vegetables until cooked.Then, using an immersion blender, they are crushed until smooth. The prepared caviar is placed in sterilized containers and sealed securely.

Camelina caviar with garlic

Using an increased amount of garlic creates a savory dish with a fantastic aroma. Depending on taste preferences, you can change the amount of garlic, but the traditional ratio is 1 large head per 2 kg of mushrooms.

Other ingredients used include:

• 400-500 g onions;
• 1 tbsp. l. Sahara;
• 1-2 tbsp. l. fine salt.

The fruiting bodies boiled for 15 minutes are crushed in a blender until smooth with fried onions. Salt the saffron milk caps, add chopped garlic cloves and 1 tbsp. l. Sahara. The finished product is compacted into jars and sterilized in a wide saucepan for 20-30 minutes. The jars with the finished delicacy are hermetically sealed and placed in a cool place.

Spicy caviar from saffron mushrooms

Fans of savory recipes can prepare a truly spicy appetizer for themselves. Depending on your gastronomic preferences, you can level out the amount of hot spices, choosing the ideal balance of taste and spiciness.

The original recipe for spicy caviar from saffron mushrooms for the winter uses:

• 2 kg of fresh saffron milk caps;
• 300 g carrots;
• 2 hot peppers;
• 1 tsp. red pepper;
• seasonings to taste.

The saffron milk caps, boiled for ¼ hour, are fried in a frying pan with carrots grated on a coarse grater. When a light crust forms on the carrots, grind the vegetable and mushroom mass in a blender until smooth. Chili and red pepper are added to it, as well as salt to taste. The finished caviar is compacted tightly into the prepared container, covered with a lid and placed in a cool place.

Mushroom caviar from saffron milk caps with bell pepper

Bell peppers add sweetness and great flavor to the appetizer. The consistency of this dish will really appeal to fans of various vegetable spreads. This delicacy will perfectly complement the dinner table in the winter months.

To prepare such a simple snack use:

• 1 kg bell pepper;
• 3 kg of fresh pine saffron milk caps;
• 500 g carrots;
• 5-6 onions;
• seasonings to taste.

Vegetables are peeled and freshly chopped in a meat grinder along with boiled saffron milk caps. Place the resulting mass in a large saucepan and fry it in vegetable oil for an hour. The finished product is transferred to jars. They are subjected to half an hour of sterilization in boiling water. Only after this the jars are rolled up under the lids and put away in a cool place.

Recipe for winter mushroom caviar from saffron milk caps in a slow cooker

The multicooker is ideal for inexperienced housewives. This device facilitates the process of harvesting mushrooms for the winter. The presented recipe for caviar from saffron milk caps is the simplest.

To get a great finished dish, you need to take:

• 1 kg of saffron milk caps;
• 200 g onions;
• 1 carrot;
• seasonings as desired.

All ingredients are finely chopped and placed in a multicooker bowl. Close the lid of the device and set the “quenching” program for 60 minutes. After this time, open the lid and use an immersion blender to grind the contents of the multicooker until smooth. Add salt and ground pepper to taste. The caviar is placed in steamed jars, covered with nylon lids and placed in a cold room.

Mushroom caviar from boiled saffron milk caps with lemon juice

Lemon juice gives the snack a bright citrus note and pleasant sourness.In addition, it allows you to slightly increase the shelf life of the product. For caviar from raw saffron milk caps for the winter according to this recipe you will need:

• 1.5 kg of main ingredient;
• 2 large onions;
• 5 tbsp. l. olive oil;
• 1/2 lemon;
• greenery;
• salt.

Boil the saffron milk caps for ¼ hour, drain in a colander and pass through a meat grinder 2 times. Chop the onion as finely as possible and fry it in oil until golden brown. After this, mushroom mass is added to it and simmered for 15-20 minutes.

The finished caviar is salted and lemon juice is added to it, then transferred to glass jars. They are sterilized within half an hour. The jars are rolled up and placed in a cold room or refrigerator for later storage.

Calorie content of camelina caviar

The finished dish is quite low in calories. Due to the fact that mushroom caviar is rich in fiber and protein, it is often used in diets and nutrition programs.

100 g of this product contains:

• proteins - 2.2 g;
• fats - 6.1 g;
• carbohydrates - 6.5 g;
• calories - 88.4 kcal.

This calorie table corresponds to traditional recipes for preparing caviar, which, in addition to mushrooms, includes carrots, onions and vegetable oil. Adding tomatoes and tomato paste will increase the percentage of carbohydrates. Canning using the oil film method will add fat to the finished dish.

Terms and conditions of storage

If the jars are sealed and the recipe is used correctly, mushroom caviar can be stored for quite a long time without loss of taste.Even without additional sterilization, the product can be stored in steamed and tightly sealed jars for 5-6 months. In the case of sterilization, shelf life easily exceeds 1-2 years.

As in the case of storing any other preparations, cool places that are not exposed to direct sunlight are best suited for mushroom caviar. A cellar in a country house or an unheated basement is best suited. If there is no additional space for storing food, you can put jars with the product on the top shelves of the refrigerator.

Conclusion

Camelina caviar is a very tender and tasty appetizer that will be a great addition to any table. A large number of cooking recipes and an impressive shelf life of the finished product make this dish one of the highest priorities in processing the fruits of a quiet hunt.

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