Recipes for mushroom caviar from porcini mushrooms for the winter

The recipe for caviar from porcini mushrooms for the winter occupies a special place among other preparations. Even a small spoon of this delicacy can add mushroom flavor to soup, potatoes, hodgepodge or stew. Caviar is also good as an independent snack with a slice of bread.

How to cook caviar from porcini mushrooms

Regardless of the chosen recipe, there are processes that are the same for all options, without which it is impossible to properly prepare caviar.

Fresh boletus mushrooms need to be carefully sorted and washed. Put aside damaged specimens with darkening and wormholes. It is better to brush off debris and dirt with a brush or wipe the fruits with a damp cloth. Wash the product under running water. When immersed in water, there is a high risk that boletus mushrooms will absorb a lot of excess liquid.

If the recipe calls for boiling, then you need to take 3-4 times more water than the volume of the product. It is better to drain the first water after boiling and use fresh water. Foam that forms on the surface should be collected.The mushrooms will be ready when they all sink to the bottom of the pan.

Grind the caviar in a meat grinder, food processor or blender. The consistency of the mass can be absolutely smooth or with small pieces - whichever you prefer.

Recipes for mushroom caviar from porcini mushrooms for the winter

Caviar from porcini mushrooms is universal for the winter. The selection of recipes describes the preparation of preparations that can be served as an independent treat or used as an ingredient for other dishes.

A simple recipe for porcini mushroom caviar

This recipe for caviar from porcini mushrooms for the winter is so easy that even a novice housewife will understand it without reproducing the process on video. The consistency and taste of the finished dish make it an ideal filling for various baked goods.

Ingredient proportions:

• wild mushrooms – 2000 g;
• onion – 270 g;
• carrots – 270 g;
• vegetable oil – 95 ml;
• salt – 1.5 tsp;
• ground black pepper – 0.5 tsp.

Recipe step by step:

1. Boil the mushrooms. Then strain the broth, throwing them into a colander.
2. Fry chopped vegetables in oil until soft.
3. Grind all ingredients in a meat grinder. Then transfer to a saucepan, add salt and pepper and simmer for 40 minutes.
4. Distribute the workpiece into sterile jars, roll up the lids and leave to cool, covering them with a warm blanket.

Recipe for caviar from dried porcini mushrooms

Experienced housewives know how to make caviar from porcini mushrooms not only in autumn and summer, but also in winter. It is enough to use dried specimens as the main ingredient. They make the snack even more flavorful.

Ingredient proportions:

• dried porcini mushrooms – 150 g;
• onion – 140 g;
• vegetable oil – 60-80 ml;
• garlic – 10-15 g;
• vinegar – 20-40 ml;
• salt, sugar and pepper.

Recipe step by step:

1. Wash the dried boletus mushrooms, place them in a suitable container and add water to swell. Leave for at least 3-4 hours or overnight.
2. Drain the liquid, pour in fresh water, and put everything on the fire. Cook for 30-40 minutes.
3. Place diced onion and finely chopped garlic in a frying pan with heated oil. With constant stirring, saute the vegetables for 5-7 minutes.
4. Place the boiled boletus mushrooms, squeezed out of moisture, into the frying pan with the rosy onions. Simmer all the ingredients together for 5 minutes, seasoning them with spices and salt.
5. Cool the resulting mass and grind in a blender to a puree. Pour vinegar into the caviar, if necessary, adjust the taste with spices and mix everything with a spoon.

Recipe for caviar from porcini mushroom legs

If you stuff the caps of large porcini mushrooms, you can use the legs to make caviar for the winter. The cooking process will not differ from recipes that use all parts of the mushroom. You just need to wash the legs more thoroughly, since more dirt and soil accumulate on them.

Ingredient proportions:

• boletus legs – 2000 g;
• onion – 70 g;
• vegetable oil – 115 ml;
• vinegar – 45 ml;
• fresh parsley – 20 g;
• salt pepper.

Recipe step by step:

1. Chop the washed legs and peeled onions into cubes. Fry everything in a frying pan until golden brown on the mushrooms.
2. Grind the fried legs and onions with a blender or meat grinder.Then transfer to a saucepan, add salt and spices, add a little water so as not to burn, and simmer for 30-40 minutes.
3. Immediately pack the preparation for the winter into jars and close with iron lids.

Porcini mushroom caviar with garlic

Garlic goes well with boletus, which is why it is present in most recipes for caviar made from dried porcini mushrooms. The basic version of such preparation for the winter is given below.

Ingredient proportions:

• porcini mushrooms – 3000 g;
• onion – 140 g;
• garlic – 30 g;
• vegetable oil – 50 ml;
• white wine vinegar – 90 ml.
• ground spices and salt - to taste.

Recipe step by step:

1. Chop the onion and garlic and fry until golden brown.
2. Boil the mushrooms, cool, squeeze and grind in a meat grinder.
3. Mix the mushroom mass with sautéed vegetables and simmer for 15 minutes, adding salt and seasonings.
4. Fill half-liter jars with hot caviar, cover them with lids and soak for 1 hour in a pan of boiling water.
5. After this, screw the lids on the jars and wrap them until they cool completely.

Recipe for caviar from porcini mushrooms without sterilization

This porcini mushroom caviar is perfect for a quick dinner. Thanks to its fairly homogeneous, pate-like consistency, it spreads well on bread and is suitable for filling pita bread or tartlets.

Ingredient proportions:

• fresh boletus – 500 g;
• onion – 70 g;
• vegetable oil – 60 ml;
• lemon juice – 20 ml;
• salt, ground pepper mixture - to taste.

Recipe step by step:

1. Simmer finely chopped mushrooms with a small amount of water under a lid in a saucepan for 1 hour.
2. Saute the chopped onion and cool.Pass it 2 times through a meat grinder with a fine grid or grind it in a blender along with the cooled boletus mushrooms.
3. Add salt, spices and lemon juice to the resulting mass. Stir, return to the heat and after boiling, distribute into sterile jars, which are then sealed for the winter.

Porcini mushroom caviar in a slow cooker

It is easier to prepare mushroom caviar from porcini mushrooms in a slow cooker than on the stove in a frying pan, since you do not need to constantly stir the mass during the stewing process for fear that it will burn.

Ingredient proportions:

• fresh boletus – 500 g;
• onion -90 g;
• carrots – 140 g;
• tomatoes – 200 g;
• dill greens – 20 g;
• vegetable oil – 80 ml;
• garlic -15-20 g;
• salt, pepper - to taste.

Recipe step by step:

1. Pour boiling water over the mushrooms and chop finely. Chop the onion into cubes, grate the carrots on a fine grater.
2. Pour oil into the multicooker bowl, add boletus mushrooms and start the “Frying” option. Cook the main ingredient of caviar for 10 minutes. with the lid open and stirring occasionally.
3. Next add the carrots and onions and cook in the same mode for another 5-7 minutes.
4. Pour boiling water over the tomatoes, remove the skins and grind through a meat grinder. Chop the dill and press the garlic through a press. Place these products in a multicooker bowl, add salt and pepper.
5. Close the lid of the device, switch it to the “Stew” mode and cook the caviar for another 45 minutes. Transfer the hot workpiece into a sterile container and tightly close the lid until winter.

Mushroom caviar from boiled porcini mushrooms with tomato paste

You can make caviar from porcini mushrooms for the winter without using vinegar. Dry white wine can serve as a preservative, as in the recipe below for tomato paste.

Ingredient proportions:

• boiled boletus - 1000 g;
• onion – 200 g;
• carrots – 200 g;
• vegetable oil – 150 ml;
• tomato paste – 120 g;
• dry white wine – 80 ml;
• garlic – 30 g;
• salt and spices - to taste.

Recipe step by step:

1. Fry chopped onion and carrots until soft. Strain all the water from the cooked porcini mushrooms.
2. Grind the sauteed vegetables, garlic and boletus in a meat grinder. Mix the mass.
3. Place the caviar in a deep frying pan with a thick bottom, add tomato paste, wine, salt and spices. Simmer covered over moderate heat for 1 hour, making sure the mixture does not burn.
4. Seal the preparation for the winter in dry sterile jars and wrap it until it cools completely, turning the container with caviar upside down.

Porcini mushroom caviar with carrots and onions

Adding vegetables to caviar made from fresh porcini mushrooms makes not only its taste richer, but also its appearance more appetizing. This appetizer can also be served on a holiday table, for example, on New Year’s Eve in winter.

Ingredient proportions:

• mushrooms – 1000 g;
• onion – 250 g;
• carrots – 250 g;
• garlic – 20-30 g;
• vinegar – 20 ml;
• vegetable oil – 50-70 ml;
• salt – 20 g;
• allspice – 3-4 peas;
• bay leaf – 2 pcs.;
• ground black pepper - to taste.

Recipe step by step:

1. Pour the prepared main ingredient with water and boil after boiling for 20-25 minutes, adding allspice, bay leaf and salt to the pan. Rinse in cool water and drain in a colander. Squeeze out excess moisture.
2. Heat the oil in a large frying pan and fry the chopped vegetables (except garlic) until almost fully cooked.
3. Pass boletus and vegetables through a large meat grinder.
4. Return the resulting mass to the roasting pan, add spices, vinegar and simmer covered for 30 minutes. over low heat. Then remove the lid, add the garlic pressed through a press and cook until the liquid evaporates.
5. Place the caviar in jars and sterilize in a saucepan with boiling water.A 0.5 liter container takes 30 minutes, and a 1 liter container takes 1 hour. Roll up the lids and let cool, turning them upside down.

Terms and conditions of storage

Mushroom caviar from the legs of porcini mushrooms, whole fresh or dried boletus mushrooms should be stored until winter exclusively in sterile glass containers. To do this, wash the jars with detergent or baking soda. Then it is kept over steam or in a hot oven. To sterilize the container, pour 50-10 ml of water inside and place it in a microwave oven turned on at maximum power for 5 minutes.

Before filling, they need to be dried so that not a drop of water remains inside. The workpiece is laid out hot. Next, depending on the recipe, the caviar is sterilized or immediately sealed with sterile lids. Sterilized workpieces can be stored in a pantry or cellar for up to a year; unsterilized ones can only be stored in the refrigerator and no longer than 6 months.

Conclusion

A recipe for caviar from porcini mushrooms for the winter is a dish that is no more difficult to prepare than caviar from eggplant or zucchini. It is only important to remember that preparations prepared in violation of technology can be a source of botulism. Therefore, you need to strictly follow the recipe and store caviar until winter in proper conditions and no longer than the recommended period.

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