Mushroom caviar from boiled mushrooms - recipes for the winter

Mushroom caviar is a dish known for its nutritional value and many beneficial properties. She owes her popularity to them. Delicious caviar is prepared in different ways. For some recipes, mushrooms are enough; for others, other products will be needed.In any case, the result will be an unsurpassed taste and a maddening aroma.

How to prepare mushroom caviar for the winter

So, delicious mushroom caviar is a mixture of chopped mushrooms, vegetables and spices. In this case, the degree of grinding may be different. Sometimes the ingredients are cut into small pieces. It also happens that they are turned into puree or pate using a meat grinder or blender.

They use delicious caviar as an independent snack or for sandwiches. It is suitable for both the daily menu and the holiday table.

To make mushroom caviar tasty, you need to follow a few simple recommendations:

1. The main ingredient of the recipe must be pre-processed. The mushrooms need to be sorted, peeled and washed.
2. Both mushroom caps and legs go into the caviar.
3. Before cooking, mushrooms should first be soaked in cold water, boiled in lightly salted water, and then fried in a hot frying pan with butter or vegetable oil.
4. The resulting dish should be homogeneous. A meat grinder, food processor and blender help to achieve the correct consistency.
5. In order for the tasty snack to be stored throughout the winter, the jars for it must be thoroughly sterilized.

Another tip concerns the size of jars for preparations. It is better if they are small, up to 1 liter.

Classic: mushroom caviar with carrots and onions

The classic mushroom recipe involves the use of mushrooms, onions and carrots. The delicious dish includes:

• any mushrooms – 1 kg;
• onion – 150-200 g;
• carrots – 100-150 g;
• vegetable oil – 50 g;
• spices.

According to the recipe, preparation begins with cleaning the main product. It needs to be sorted out, cleaned of dirt and washed in cold water. Then put it in salted water and put it on the stove. Cook for 40 minutes. Drain in a colander, rinse and leave for a few minutes to drain excess liquid.

Peel the carrots and onions, cut into small cubes and fry until they are browned. Then mix all the ingredients and pass through a meat grinder. Salt and pepper. Transfer to a deep bowl and cook over low heat for about 40 minutes.

Place the finished caviar in sterilized jars so that 1 cm is missing from the neck. According to the recipe, fill the remaining space with sunflower oil.

Mushroom caviar without onions

Recipe Ingredients:

• mushrooms – 1.5 kg;
• sour cream – 50 g;
• spices;
• sunflower oil – 120 ml.

Boil peeled and washed mushrooms in salted water for 40 minutes. Place in a colander to drain excess water. Grind with a meat grinder and put on fire again. Simmer for about 3 minutes. Roll the prepared delicious mushroom caviar into jars.

Mushroom caviar from boletus

An appetizer made from forest mushrooms according to this recipe turns out to be very tasty and aromatic. To prepare it you need to take:

• boletus – 1 kg;
• salt – 1.5 tsp;
• sugar – 1 tsp;
• onion – 800 g;
• spices (bay leaf and cloves) – 2 pcs.;
• ground black pepper – 0.5 tsp;
• garlic – 8 cloves;
• a little fat for frying.

As stated in the recipe, the process begins with washing and cleaning the main product. It is recommended to remove the slippery film from each mushroom. Without it, the caviar will have a lighter shade. Pour the peeled buttermilk with water and bring to a boil. Rinse and put back on the stove. Cook until fully cooked. Send to cool in a colander.Then grind in a meat grinder.

Using a meat grinder, chop the onion. Fry it in heated sunflower oil. Combine with mushroom mixture. Simmer over low heat for an hour.

Squeeze the garlic into the prepared caviar and add spices. Place in jars and roll up.

Porcini mushroom caviar

Ingredients, according to the recipe:

• boletus - 1 kg;
• bay leaf – 2 pcs.;
• seasonings;
• fat for frying;
• onion – 3 pcs.;
• a bunch of greenery.

As with all recipes, the mushrooms need to be peeled and washed thoroughly. Along with the onion, cut into small pieces and fry until golden brown. After cooling, puree the mixture in a blender. Mix the resulting delicious mushroom puree with spices and place in a frying pan. Simmer, covering with a lid, until done. Delicious mushroom caviar is ready. All that remains is to seal it in jars.

Recipe for mushroom caviar from champignons

Mushroom caviar can be prepared not only from wild mushrooms. It also turns out very tasty with champignons. According to the recipe you need to take:

• mushrooms – 0.5 kg;
• carrots – 3 pcs.;
• onion – 3 pcs.;
• bell pepper – 3 pcs.;
• spices as desired;
• fat for frying;
• tomato paste.

The cooking process is extremely simple. Cut all ingredients into small pieces. You can use a food processor. Fry the mixture. It is better to fry the champignons separately, as they will release a lot of liquid. At the end, combine them with the rest of the vegetables and add salt. Squeeze the garlic.

Grind the vegetable mixture in the bowl of a blender. Transfer the puree into a deep container. Add tomato paste and 125 ml of hot water there. To stir thoroughly. Simmer delicious mushroom caviar over low heat for about 10 minutes.

Mushroom caviar from milk mushrooms

Recipe Ingredients:

• dry milk mushrooms – 100 g;
• sunflower oil – 100 ml;
• seasonings to taste;
• onion and carrot – 2 pcs.

First soak the mushrooms in hot water for a third of an hour. Then cook them until tender with salt. Once cool, grind through a meat grinder.

Finely chop the onion and carrot, fry until golden brown. Add mushrooms to the pan. Add salt and pepper and simmer for 5-7 minutes over medium heat.

Delicious wild mushroom caviar is ready. You can serve it cold or hot, garnished with sprigs of herbs.

Mushroom caviar from boletus

Boletus is a mushroom that has a rather unusual taste. Therefore, the caviar from it turns out tasty and unlike other recipes. To prepare it you will need the following recipe:

• main product – 1.5 kg;
• tomato paste – 2 tbsp. l.;
• seasonings of your choice;
• onion – 2 pcs.;
• sunflower oil – 110 ml.

Boil peeled and washed boletus mushrooms for a quarter of an hour in salted water. Drain the broth and place the mushrooms in a colander to drain the liquid.

While the boletus mushrooms are cooling, peel and finely chop the onions. Fry them. Combine with mushrooms and mix thoroughly using a blender. Add tomato paste and spices. Cook in the pan for about 8 minutes. Delicious boletus caviar is ready. It can be served at the table.

Mushroom caviar from saffron milk caps

This is the easiest to prepare, but at the same time delicious snack. It consists of the following recipe products:

• saffron milk caps – 1 kg;
• onions – 3 pcs.;
• vegetable oil – 125 g.

Peel and wash the mushrooms. Pour hot water, add salt and cook for a third of an hour after boiling. From time to time remove the foam that appears on the surface. After the specified period of time, drain the mushroom broth and place the saffron milk caps in a colander, allowing excess liquid to drain.

Peel and cut the onion into any size pieces. Fry until golden brown. Add mushrooms to the pan. Cook for another 10 minutes.As soon as the mixture has cooled a little, pass it through a meat grinder or grind it with a blender.

Place the resulting puree into a frying pan. Bring to readiness.

Mushroom caviar from subtopolniks

In another way, poplars are called poplar rows. The caviar from them is also tasty and unusually aromatic. The recipe includes:

• undertopolniks – 1.2 kg;
• greenery;
• carrots – 150 g;
• vinegar essence – 2/3 tsp;
• sugar – 15 g;
• onions – 200 g;
• spices.

As always, the cooking process begins with washing and cleaning the mushrooms. If possible, you need to remove the tubular layer, which is located immediately under the cap. Place in a saucepan, add water and let it boil. Cook for half an hour. Then rinse and put on fire again. Now cook for about 2 hours.

Cut the boiled mushrooms into small pieces and simmer in a deep container until the excess moisture evaporates.

While the rows are draining, chop and fry the onions and carrots. They should become soft. Place mushrooms, granulated sugar, and herbs into a frying pan. Salt and pepper. Simmer with the lid closed for about half an hour. Then pour in the vinegar essence. Mix well. Place in jars and roll up.

Chanterelle mushroom caviar

To prepare delicious caviar according to this recipe you will need:

• chanterelles – 1 kg;
• carrots – 300 g;
• onion – 300 g;
• sunflower oil – 150 ml;
• ground allspice – 0.5 tsp;
• vinegar 9% - 1 tbsp. l.

Place the washed mushrooms in a meat grinder, raw or boiled. Transfer the resulting mass into a container with thick walls, such as a saucepan. Pour oil into it and cook for about an hour.

While the chanterelles are on the stove, you need to peel, chop and fry the vegetables. Then mix all the ingredients, adding seasonings. Simmer for a third of an hour.Finally add vinegar and remove from heat.

Mushroom caviar from russula

Recipe Ingredients:

• Russula – 0.5 kg;
• carrots – 1 pc.;
• onion – 3 pcs.;
• fat for frying;
• salt, other spices as desired.

The workflow will not take much time. Place the mushrooms boiled in salted water (for half an hour) in a colander. As soon as they cool a little, turn them into a puree in a blender and fry them in a deep frying pan with chopped onions and carrots. Season the mixture with salt and pepper. The caviar is ready. It can be served at the table or sealed in jars.

Mushroom caviar “Assorted”

Very tasty caviar is obtained if you use several types of mushrooms at once. It is advisable to have 3 or more. You can take white mushrooms, honey mushrooms, chanterelles, etc. (1 kg each). In addition to them, the recipe includes:

• onion – 2 pcs.;
• ground black pepper – 1 tsp.

Wash the mushrooms and soak for half an hour. Drain the water, add new water, and cook after boiling for a third of an hour. Immediately after they are cooked, place them in cold water. Place in a colander to drain excess liquid. Now you can grind it in a meat grinder or blender.

Peel the onion and finely chop. Stir into mushroom mixture. Add seasonings and mix thoroughly. Place into sterilized jars and close with lids.

Frozen mushroom caviar recipe

Caviar made from frozen mushrooms is no less tasty than from fresh or dried ones. There are several recipes for its preparation.

With sour cream

Recipe Ingredients:

• frozen forest mushrooms – 300 g;
• sour cream – 200 g;
• onion – 1 pc.;
• greens optional;
• fat for frying.

Peel the onion and cut into small cubes. Place in a frying pan with heated oil and fry thoroughly.

Thaw the mushrooms and boil for half an hour. Then drain in a colander and drain off excess liquid.Cut into small pieces and fry as well. As soon as the moisture has evaporated, combine the mushroom mixture with the onion and other ingredients. Stir and simmer for no more than 7 minutes. Before serving, garnish with herbs.

With two types of onions

To prepare mushroom caviar according to this recipe you will need:

• white and blue onions – 250 g;
• frozen mushrooms – 3 kg;
• carrots – 0.5 kg;
• tomato paste – 4 tbsp. l.;
• parsley – 4 tbsp. l.;
• ground black pepper – 1 tsp;
• vegetable oil – 12 tbsp. l.

About 3 hours before the cooking process begins, the main product must be removed from the refrigerator to defrost. Then peel and chop the vegetables. Fry them separately from each other. It is important that they remain soft and delicate in taste.

Grind all ingredients in a meat grinder or puree with a blender. Place the resulting mixture in a deep container and bring to a boil. Salt, pepper and add tomato paste. Cook for 40 minutes, stirring occasionally.

Salted mushroom caviar recipe

Salted mushrooms are most often consumed as an independent dish. But caviar made from them is not only tasty and aromatic. It is used for making pies and sandwiches, stuffing eggs and pita bread.

Recipe ingredients:

• salted mushrooms – 300 g;
• carrots – 1 pc.;
• onion – 1 pc.;
• garlic – 4 cloves;
• wine vinegar - 2 tbsp. l.;
• bay leaf – 2 pcs.;
• chili – 0.5 pcs.;
• a little fat for frying.

Prepare the mushrooms as usual: wash and peel. Puree using a blender. Vegetables also need to be peeled. Fry them until soft. Combine with mushroom mixture, bay leaf and chili. Stir and place on low heat. Cook according to recipe for 10 minutes.

At the end of cooking, squeeze out the garlic and pour in the vinegar.

Recipe for caviar from pickled mushrooms

Products required for the recipe:

• pickled mushrooms – 800 g;
• onion – 1 pc.;
• carrot – 1 pc.;
• tomato juice/paste – 100 ml/1 tbsp. l.;
• sunflower oil – 3 tbsp. l.;
• a mixture of 4 types of pepper (ground) to taste.

Peel the onion and carrot, chop and fry in a hot frying pan. Grind together with the mushrooms in a meat grinder. Transfer to a deep container, after adding salt, tomato juice (paste) and spices. Warm it up thoroughly. If desired, you can add a little sugar.

Dried mushroom caviar

Spicy lovers will love this recipe. It includes:

• dried wild mushrooms – 1 kg;
• dry mustard – 2 tsp;
• onion – 4 pcs.;
• several cloves of garlic;
• salt and ground black pepper;
• sunflower oil – 230 g (glass);
• granulated sugar – 2 tsp;
• a pair of bay leaves.

Soak mushrooms in water at room temperature. It is advisable to leave them overnight. Afterwards, drain the water, add new water, add salt and bay leaf. Cook for about half an hour. Place in a colander to drain excess liquid.

Fry onions in a deep frying pan. Add mushroom mixture there. Fry everything together until the mixture is browned. Once it cools down, grind it using a blender. Add seasonings and mix well.

Mushroom caviar for the winter with tomatoes

Recipe Ingredients:

• main product – 1 kg;
• tomatoes – 3 pcs.;
• granulated sugar – 20 g;
• sunflower oil – 100 ml;
• seasonings

Wash the mushrooms, add water and cook for 20 minutes. Drain in a colander and let dry. Puree with a blender. Mix with chopped tomatoes and place on low heat. Cook until the moisture has completely evaporated. At the end, add spices and salt.

Mushroom caviar with onion and garlic

If you add garlic to mushroom caviar, it will turn out not only tasty, but also very aromatic. According to the recipe, to prepare it you need to take:

• honey mushrooms – 2 kg;
• garlic – 5 cloves;
• onion - to taste;
• fat for frying vegetables;
• vinegar 70% - one third tsp;
• several bay leaves.

Rinse the honey mushrooms and boil in salted water for a quarter of an hour. Rinse again and grind through a meat grinder. Pass the garlic and onions through a meat grinder and add to the mushroom mixture.

Simmer the dish over medium heat until the liquid evaporates. Then add spices and salt.

Mushroom caviar with lemon juice

The recipe involves the use of the following products:

• oyster mushrooms (you can take any others) – 1 kg;
• onion – 2 pcs.;
• carrots – 2 pcs.;
• ground pepper (any) - to taste;
• greenery;
• vinegar essence – 1 tsp;
• lemon juice – 2 tsp;
• garlic – 4 cloves;
• tomatoes – 300 g;
• sunflower oil – 150 ml.

Wash the oyster mushrooms, cut them and add lemon juice. Mix well and place in a frying pan. Chop vegetables. Also fry them, but in separate vessels. A couple of minutes before the onion is ready, add finely chopped garlic.

Grind the cooled mushrooms in a meat grinder. Mix them with vegetables and salt. Simmer for 1 hour. 20 minutes before readiness, add greens and pepper to the mixture. At the end, pour in the vinegar essence.

How to cook spicy mushroom caviar

This recipe for delicious mushroom caviar will undoubtedly be appreciated by lovers of spicy seasonings. To prepare it you need to take:

• mushrooms – 3 kg;
• hot pepper – 3 pods;
• a little fat for frying;
• garlic – 1 large head;
• seasonings, coriander, herbs.

Fry washed and chopped mushrooms, peppers and garlic in a frying pan. Add spices.After frying, grind the mass using a meat grinder or puree with a blender.

Recipe for mushroom caviar made from mushrooms and bell peppers

Pepper will never spoil mushroom caviar. It will remain just as tasty and aromatic. In addition to mushrooms (1.4 kg), it contains:

• onion – 475 g;
• tomatoes – 500 g;
• vegetable oil – 185 ml;
• carrots – 450 g;
• bell pepper – 475 g;
• ground black pepper – 6 g.

First of all, you need to peel and chop the onions and carrots. Remove the skin from the tomatoes. Place the vegetables in a blender bowl and blend into a homogeneous mass.

Cook thoroughly washed mushrooms for 40 minutes, and then puree them too.

Mix the vegetable and mushroom mixture and add the rest of the ingredients. Simmer in a thick-walled vessel for one and a half hours. After this, you can immediately put it on the table or roll it into jars.

Recipe for mushroom caviar from boiled chanterelle mushrooms with tomato paste

Recipe ingredients:

• chanterelles – 1.2 kg;
• bulb;
• tomato paste – 50 g;
• water – 50 ml;
• garlic – 3 cloves;
• salt, pepper to taste;
• sunflower oil – 130 ml.

Boil the prepared mushrooms in salted water (10 minutes). Pass through a meat grinder. Fry along with chopped onion.

Dilute tomato paste in water. Pour into caviar. Add finely chopped garlic and seasonings there. Simmer over medium heat for about 40 minutes.

Mushroom caviar from boiled mushrooms: russula with beans in tomato

To prepare a delicious snack, in addition to mushrooms, you will need:

• pearl beans – 750 g;
• tomato paste – 450 g;
• salt at the rate of 20 g per 1 liter of brine;
• onion and a little garlic;
• a little sugar;
• vinegar 9% - 25 ml for each jar.

Soak the beans overnight in cold water. Cook in the morning. It shouldn't boil over.

First soak the russula in salted water, and then boil for a third of an hour. Cut in small pieces.

Fry the onion together with tomato paste. Add garlic, spices and water (1.5 l) to it. Use a blender to turn the finished dressing into a mass with a homogeneous consistency.

Pour brine over beans and mushrooms. Cook for about a quarter of an hour. You can then seal it in sterilized jars or serve immediately.

How to cook mushroom caviar from boiled mushrooms with rice

The dish prepared according to this recipe can be used on its own or as a filling for pies, peppers, etc. It is also prepared for the winter.

The composition of caviar includes:

• mushrooms – 3 kg;
• polished rice – 600 g;
• bulb;
• carrot;
• spices;
• fat for frying.

The cooking process is incredibly simple. The main ingredient must be boiled twice. Bring to a boil for the first time and drain the water. Cook for a second time for a third of an hour, adding salt first. Then rinse, cut into small cubes and pass through a meat grinder.

Cook the rice (until half cooked). Chop the vegetables. First fry the mushrooms, and then the onions and carrots.

Combine all products and spices in a deep container. Simmer for a quarter of an hour.

Mushroom caviar with eggplants

Recipe ingredients:

• eggplants – 0.5 kg;
• champignons (can be replaced with wild mushrooms) – 200 g;
• red onion – 70 g;
• carrots – 70 g;
• bell pepper – 70 g;
• tomatoes – 50 g;
• tomato paste – 1 tsp;
• garlic - to taste;
• a little fat for frying;
• salt – 1 tsp;
• spices – 10 g.

Sprinkle the eggplants cut into thin slices with salt, which will remove the bitter taste. After 20 minutes, they need to be washed and fried until golden brown.

Fry chopped mushrooms and onions in the same place as the eggplants. Add carrots and peppers there.Cook for a quarter of an hour. Then add eggplant slices, diced tomatoes, tomato paste and garlic. Add seasonings.

Simmer the mixture for a third of an hour. After this, serve. If desired, the dish can be pureed using a blender.

Zucchini caviar with mushrooms

Quite an interesting and tasty dish that can easily diversify the daily menu. It is prepared from the following ingredients:

• mushrooms – 1 kg;
• zucchini – 0.5 kg;
• refined vegetable oil – 150 ml;
• onions and carrots – 0.3 kg each;
• tomato paste – 3 tbsp. l.;
• allspice – 7 peas;
• vinegar - 2 tbsp. l.;
• bay leaf – 3 pcs.;
• salt.

Cook the peeled and washed mushrooms for 20 minutes, after adding bay leaves and pepper to the water. Fry the carrots and onions until golden brown in half the fat. Add tomato paste and cook for 10 minutes.

Remove the skin and seeds from the zucchini. Cut them into small cubes and fry in the remaining oil. Combine with vegetables and mushrooms. Puree using a blender. Add salt and place on medium heat. Simmer for about half an hour. Add vinegar at the very end. Delicious mushroom caviar with zucchini is ready to eat.

Is it possible to freeze mushroom caviar

Mushroom appetizer does not have to be rolled into jars. If you put it in plastic containers and freeze it in the freezer, it will keep for several months. In winter, this dish will help replenish the deficiency of vitamins and nutrients.

Recipe for mushroom caviar for the winter in a slow cooker

Recipe Ingredients:

• mushrooms – 2 kg;
• onions, carrots, bell peppers, tomatoes – 2 pcs.;
• garlic – 4 cloves;
• seasonings and salt;
• vinegar 6% - 100 ml;
• oil – 50 ml.

The cooking process is almost no different from the classic version.Pass all ingredients through a meat grinder and transfer to a multicooker bowl. Add fat, salt and spices there. Set the frying mode for 15 minutes. After this add chopped garlic.

The next stage is stewing. It takes just over half an hour. About 10 minutes before the end of cooking, add vinegar to the bowl.

Rules for storing mushroom caviar

You can store mushroom snacks in several ways:

• refrigerate for up to a week;
• in the freezer for a year;
• in a cellar or pantry.

Conclusion

Mushroom caviar is an indispensable snack both on the daily table and on the holiday table. It is tasty, aromatic and incredibly healthy. Caviar is prepared either from mushrooms alone or with the addition of various vegetables. This makes its taste even brighter and richer.

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