Champignon caviar: fresh and boiled, recipes with photos

Finding new cooking methods is a pressing problem for every lover of mushroom dishes. Among the huge number of recipes, it can be very difficult to choose the right one. The solution to this problem will be delicious mushroom caviar made from champignons. This appetizer is prepared very quickly and does not require any special culinary skills.

How to make champignon caviar

Despite the fact that the method of preparing caviar is quite simple, it is necessary to take a responsible approach to the choice of ingredients. This is especially important for those who want to seal such a dish in jars for the winter.

Caviar is prepared from chopped mushrooms. Moreover, boiled, fried or raw specimens can be used. Champignons are ideal for such a dish, as they have suitable taste and are completely safe for the human body.

When choosing, first of all, the color of the fruiting bodies is taken into account; they should be white or slightly brownish. The presence of dark spots indicates that the champignons are overripe. They are harmless, but when cooked they become tough and tasteless.

The mushrooms should be firm and elastic to the touch. If they are soft, this indicates the beginning of rotting. This may also be indicated by an unpleasant odor emanating from the fruiting bodies.

Before preparing caviar, the champignons need to be cleaned. To do this, they are soaked in water for 1-2 hours, then the dirt is removed with a sponge or soft brush. The subsequent preparation option depends on the chosen method.

Recipes for preparing mushroom caviar from champignons

Caviar is a dish that consists of finely ground ingredients. To ensure that it has a uniform consistency, it is recommended to use a meat grinder or blender. Cutting the ingredients by hand is very labor-intensive, which will increase the cooking time.

Classic recipe for champignon caviar for the winter

Since long-term storage is provided, the mushrooms are pre-boiled. To do this, simply place the fruiting bodies in boiling water for 10-15 minutes.

For the preparation you will need:

• champignons – 0.5 kg;
• onion – 6 small heads;
• carrots – 6 pieces;
• vinegar – 1 tsp;
• salt, spices - to taste.

Before preparing the caviar, the champignons need to be boiled for 15 minutes.

Stages:

1. Grind the boiled mushrooms in a blender or pass through a meat grinder.
2. Fry the onion in a frying pan.
3. Add mushroom mixture and grated carrots.
4. Stir the mixture and fry for 10 minutes.
5. Salt, add spices, vinegar, cover with a lid.
6. Simmer over low heat for 15 minutes.

While the appetizer is stewing, you need to sterilize the jars. To do this, they are placed in a steam bath for 30-35 minutes. Fill a sterilized glass container with the finished dish and close it with an iron lid.

Fresh champignon caviar with garlic

Many people prefer to boil mushrooms before preparing caviar. This option is allowed, since champignons are absolutely edible, which is why they can be used raw.

Required ingredients:

• mushrooms – 1 kg;
• onion – 2 heads;
• garlic – 3-4 cloves;
• butter – 40 g;
• salt, spices - to taste.

The champignons are pre-washed and left to drain. At this time, chop the onion and garlic.

If you grind the champignons in a blender, they will become like a pate

The subsequent process includes the following steps:

1. Onions are fried in butter.
2. Mushrooms are placed in a frying pan.
3. The components are fried for 15 minutes.
4. Add chopped garlic.
5. When the liquid has evaporated, the mixture is passed through a meat grinder.
6. Add salt, pepper and other spices at your own discretion.

This caviar can be consumed both hot and cold. If you use a blender instead of a meat grinder, the appetizer will become like a pate and can be spread on bread.

Mushroom caviar from champignons for the winter with onions

Making a delicious mushroom appetizer is very simple. To do this, you can take regular onions or red onions.

Required ingredients:

• champignons – 800 g;
• onion – 2 heads;
• carrots – 1 piece;
• vegetable oil – 3 tbsp. l.;
• salt, spices, herbs - to taste.

To enrich the aroma of caviar, spices and onions are added to it.

To enrich the aroma of caviar, spices and onions are added to it.

Important! For caviar, the onion should be cut into small cubes. Then it will fry better and will not damage the consistency of the finished snack.

Cooking method:

1. Fry onions and grated carrots in a frying pan.
2. Add crushed fruit bodies.
3. Cover with a lid and simmer for 40 minutes over low heat.
4. Add spices, herbs, cook for 5 minutes.

In order for the dish to have a paste-like consistency, it should be whipped with a blender. However, if the components are finely chopped, then it is not necessary to additionally chop the mushroom appetizer.

Recipe for caviar from fresh champignons with tomatoes

Fresh tomatoes are an excellent addition to mushroom preparation. Thanks to this component, the finished dish will be an ideal addition to meat dishes, side dishes and sandwiches. In addition, preparing such a dish is not only very easy, but also quick.

Ingredients:

• fresh champignons – 700 g;
• 2 large tomatoes;
• onion – 1 head;
• garlic – 2 cloves;
• vegetable oil – 2 tbsp. l.;
• salt, pepper - at discretion.

Caviar can be served with various side dishes and made into sandwiches

Cooking method:

1. Fry the champignons in a frying pan.
2. Add onion, diced tomato.
3. Simmer for 10 minutes.
4. Add garlic, salt, spices.
5. Stir, cover the pan with a lid, remove from the stove.

The mushroom dish can be served immediately. It can also be sealed in a sterilized jar.

Recipe for champignon mushroom caviar with zucchini

The preparation can be supplemented with various ingredients. This recipe for mushroom caviar from champignons with a photo involves the use of zucchini and other vegetables.

Required ingredients:

• champignons and zucchini – 1 kg each;
• bell pepper – 1 piece;
• onion – 3 heads;
• carrots – 2 pieces;
• garlic – 3 cloves;
• vegetable oil – 100 ml;
• salt, spices - to taste.

For caviar with champignons, it is better to use fresh zucchini

Cooking steps:

1. Fry finely chopped carrots in hot oil for 5 minutes.
2. Add zucchini and bell pepper and fry for 7 minutes.
3. The composition includes diced onions and champignons.
4. Fry the ingredients until cooked for about 10 minutes, add garlic and spices.

This caviar is intended for preservation for the winter. It is closed in 0.5 liter jars with iron lids, turned over until completely cooled, then taken out to a cool place.

How to cook champignon caviar with vegetables

Another version of the mushroom appetizer involves the use of a different set of additional components. This dish will not leave lovers of vegetable caviar indifferent.

The following ingredients will be required:

• champignons – 1 kg;
• eggplants – 1 piece;
• tomatoes – 2-3 pieces;
• onion – 2 heads;
• carrots, bell pepper - 1 piece each;
• salt, pepper - to taste.

Caviar with champignons and vegetables turns out very appetizing and aromatic

The method of preparing this dish is somewhat different from those described above.

Cooking process:

1. First of all, you need to prepare the vegetables.
2. Carrots, eggplant, tomatoes and peppers are cut into pieces, placed in a baking bag, and put in the oven for 1 hour at 180 degrees.
3. At this time, fry the mushrooms and onions until tender.
4. Champignons are mixed with baked vegetables, and this mixture is crushed with a blender.
5. Salt and spices are added to the composition.The result is original mushroom caviar.

How to make mushroom caviar from champignons with tomato paste

An appetizing mushroom appetizer with tomato paste is another popular caviar option. This preparation can be made from any edible mushrooms, but because of their properties and taste, champignons are best suited.

Ingredients:

• mushrooms – 1 kg;
• onions, carrots - 2 pieces each;
• vegetable oil – 100 ml;
• tomato paste – 100 ml;
• garlic – 5 cloves;
• salt, spices - at your discretion.

Caviar is ideal for making canapés and sandwiches

Cooking method:

1. Fry onions and carrots in a frying pan.
2. Mix the roast with boiled champignons.
3. Pass the mixture through a meat grinder.
4. Place in a deep frying pan or saucepan, add vegetable oil.
5. Add tomato paste, garlic, spices.
6. Simmer over low heat for 1 hour.

The finished snack is sealed in glass jars. Iron lids are used for this. The jars are covered with a blanket and left for 12 hours, after which they are transferred to the storage location.

How to cook mushroom caviar from champignons in a slow cooker

The use of a multicooker makes it much easier to prepare mushroom caviar. Thanks to this device, you only need to clean and grind the ingredients.

You will need:

• boiled champignons – 600 g;
• carrots – 300 g;
• onion – 3 heads;
• garlic – 4 cloves;
• salt – 1 tbsp. l.;
• vegetable oil 50 ml;
• vinegar - 2 tbsp. l.;
• black pepper - to taste.

For caviar you need to take small mushrooms

Cooking steps:

1. Place chopped carrots and onions into the multicooker bowl.
2. Drizzle them with vegetable oil.
3. Cook for 30 minutes in the “Baking” mode.
4. Pass the boiled champignons through a meat grinder.
5. Ready vegetables from the multicooker are also chopped with a meat grinder.
6. Mix the champignons with vegetables, place them in the multicooker bowl, and cook for another 20 minutes in the “Baking” mode.

The resulting mixture is supplemented with vinegar, spices and garlic. Then it is transferred to a jar and sent to the refrigerator to cool.

Terms and conditions of storage

Mushroom caviar is intended for long-term storage only in canned form. Then its shelf life reaches 1-2 years. Should be stored at a temperature of 6-10 degrees.

If the jar is not canned, it should be kept in the refrigerator. The maximum shelf life of such a snack will be 1 month.

Conclusion

Mushroom caviar from champignons is an original appetizer that can be eaten fresh or canned for the winter. This type of workpiece is very popular due to its ease of manufacture. An equally important factor is excellent taste. Champignon caviar will certainly be a good addition to the table and will appeal to every mushroom lover.

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