Dried mushroom caviar: 11 recipes

Dried mushroom caviar is such a universal dish that every housewife prepares it. Useful as a separate snack or filling for a pie. Nourishing, tasty, healthy. How to prepare it is described in the article.

Benefits of dried mushrooms

During the drying process, the mass of the ingredient is significantly reduced, so storing dried mushrooms is much easier.

They take up less space, but retain their nutritional benefits in full. Even with long-term storage, dry mushrooms do not lose their taste and aroma. The most important advantage is considered to be the degree of nutritional value and protein content of dried representatives compared to canned, salted or pickled ones.

They belong to dietary low-calorie products with a well-balanced composition of components.

They contain:

• fats;
• proteins;
• vitamins;
• carbohydrates;
• amino acids;
• organic acids;
• urea.

Their very rich vitamin composition makes them an indispensable product in winter. The content of microelements and B vitamins exceeds the amount of these components in some cereals and vegetables.

Secrets of making caviar from dry mushrooms

Chanterelles, morels and, of course, white ones are used for drying. The preparation of each type has its own characteristics due to its taste:

• Porcini mushrooms are the most meaty and aromatic; they are dried entirely.
• Chanterelles use caps because their legs have a rigid structure.
• Be sure to wash morels before soaking to remove grains of sand from the caps.

Before preparing caviar, the ingredient is soaked:

1. For 10 g of dried mushrooms you need to take 1 cup of boiling water, pour the required amount in a bowl, press down with a saucer.
2. Let stand for 30–40 minutes, squeeze, cool.

This product goes well with spices, onions, and eggplants. Caviar can be served as a separate dish, for spreading on sandwiches, and as an appetizer.

Traditional recipe for mushroom caviar made from dried mushrooms

For the classic version, white boletus, boletus, boletus, and moss mushrooms are used.

• 350 g dried mushrooms;
• 2 onions;
• 100 ml vegetable oil;
• salt, ground pepper, garlic, other spices - to taste.

Preparation:

1. Soak the dryer for 4-5 hours.
2. Drain the water, rinse the dry mushrooms, boil until tender in clean water, chop.
3. Finely chop the onion and sauté until golden brown.
4. Add the main component, simmer the caviar for 15 minutes over low heat.
5. Add salt, pepper and leave to cool.
6. Grind in a meat grinder or blender.

How to prepare caviar from dry chanterelles

Chanterelles contain a substance that inhibits parasites, so they are not worm-bearing. To prepare the snack take:

• 200 g chanterelles (dried);
• 30 ml vegetable oil;
• 0.5 tsp each sugar and mustard powder;
• 1 large onion.

The cooking technology is very simple:

1. Soak dry chanterelles in water for 2 hours. Then rinse well under running water.
2. Boil in salted water for 30 minutes.
   ​Important! You need to remove the foam regularly.
3. While the chanterelles are cooking, chop the onion and simmer in oil.
4. Place the finished mushrooms in a colander to drain.
5. Add to the pan with onions, simmer the ingredients together until the liquid evaporates.
6. Pass the cooled mass through a meat grinder.
7. Add granulated sugar and mustard powder, salt and pepper to taste. Mix well.

Once completely cooled, store in the refrigerator in a container with a tightly closed lid.

Dried mushroom caviar with garlic and eggs

• 210 g drying;
• 3 tbsp. l. olive oil;
• 1 chicken egg;
• 1 piece each carrots and onions;
• 2 cloves of garlic;
• a little mayonnaise.

Preparation:

1. The preparation of the main ingredient is traditional: soaking in boiling water, rinsing, boiling.
2. Boil the egg, peel and cut into cubes.
3. Peel the carrots and also cut into cubes.
4. Fry onions and carrots alternately. Simmer everything together for 30 minutes, cool.
5. Grind the egg together with the mixture in a blender, add chopped garlic, salt, and mix with mayonnaise.

Preparation of lean mushroom caviar from dried mushrooms

Lenten caviar from dried mushrooms is prepared from the following ingredients:

• 1 cup dry mushrooms;
• 1 onion;
• 1 bunch of fresh herbs;
• vegetable fat, sugar, salt and vinegar to taste.

Cooking technology:

1. Fry the prepared drying in sunflower oil for 20 minutes, then transfer to a bowl.
2. Fry the chopped onion there and combine with the mushroom mixture.
3. Grind using a blender.
4. Without stopping the grinding process, add vinegar, salt, sugar, your favorite spices or a little tomato paste.

Recipe for mushroom caviar with onions and carrots

Vegetables allow you to diversify the taste and nutritional value of caviar.

Ingredients:

• any dried mushrooms – 1 kg;
• carrots and onions – 250 g each;
• head of garlic;
• vinegar essence – 1/3 tsp;
• vegetable oil – 50 ml;
• black peppercorns and bay leaves - 3 pcs each;
• salt and ground pepper to taste.

Cooking process:

1. Grate the carrots and chop the onions.
2. Pour oil and simmer vegetables for 5–7 minutes.
3. Grind dried mushrooms prepared in the classical way in a meat grinder along with vegetables and place in a frying pan.
   ​Important! If you want to remove sourness, do not add vinegar.
4. Fry the caviar covered for 30 minutes, add garlic.

Dried mushroom caviar “Mushroom Assortment”

Products:

• assorted drying – 0.5 kg;
• ¼ cup sour cream;
• 3 tbsp. l. butter;
• vinegar and spices to taste.

Preparation:

1. Make preliminary preparations for drying, grind in a blender.
2. Melt the butter, fry the onion, add the main ingredient.
3. Continue until the moisture evaporates.
4. Add salt and pepper.
5. Beat sour cream with vinegar, season with caviar and serve chilled.

“Royal” mushroom caviar made from dried mushrooms

The “royal” dish is prepared from dried porcini mushrooms.

For caviar you need:

• 2 cups mushrooms;
• 3 tbsp. spoons of olive oil;
• shallots and garlic cloves – 5 pcs each;
• ¼ glass of port;
• 1 tsp. lemon juice.

Cooking process:

1. Prepare drying.
   Important! Do not pour out the broth.
2. Fry garlic and onion (chopped) in oil, combine with porcini mushrooms, fry until golden brown.
3. Pour in the broth and simmer until the moisture evaporates.
4. Add the rest of the ingredients and mix.
5. Before serving, decorate with herbs.

Recipe for caviar from dry mushrooms with tomatoes

It is better to take dried tubular varieties. 1 kg is enough.

Add to this amount:

• 2 medium sized onions;
• the same number of carrots;
• vegetable fat as needed;
• 350 g tomatoes;
• favorite spices.

Dry champignons, porcini mushrooms, and boletus mushrooms are suitable for this version of caviar.

1. After boiling, grind them through a meat grinder, then fry for 20 minutes.
2. Cut the onion into half rings, peel the tomatoes into circles, grate the carrots.
3. Saute the vegetable mixture in oil.
4. Mix with mushrooms, add spices, salt and pepper.
5. Simmer the mixture for 20 minutes.

How to make caviar from dried mushrooms with cream

A very satisfying caviar recipe will help out the housewife in any situation.

For 0.5 kg of dry porcini mushrooms you need:

• 200 g heavy cream;
• one onion and one carrot each;
• 1 tbsp. l. granulated sugar;
• 3 tbsp. l. white wine;
• 100 g flour.

Cooking process:

1. Soak the dryer in cream for 2 hours.
2. Chop the onion and fry in sunflower oil.
3. When frying, add sugar.
4. Finely chop the carrots in a blender and add to the onion.
5. Remove the mushrooms from the cream and chop.
6. After frying, mix the vegetables with mushrooms, pour in cream, pepper, salt, add wine and flour.
7. Mix.

Recipe for mushroom caviar from dried mushrooms, seaweed and cucumbers

The original version of caviar.

To dried mushrooms (20 g) you will need to add dried seaweed (100 g), 2 pickles, vinegar, vegetable fat, spices and herbs - the amount is at the discretion of the housewife.

1. Seaweed, like dried seaweed, is soaked for 10 hours.
2. The components are then washed.
3. The onion is cut and sautéed in a frying pan along with mushrooms, cabbage and cucumber slices.
4. Before tasting, sprinkle with chopped herbs.

How to make caviar from dried mushrooms for the winter

To prepare caviar for the winter, you need to prepare:

• drying of one variety or assortment – ​​1 kg;
• onion – 200 g;
• tomatoes – 300 g;
• seasonings and spices to taste and preference;
• vegetable fat – 150 ml.

Process:

1. Before boiling, cut the mushrooms into pieces, then cook for 30 minutes.
2. Strain, rinse, chop.
3. Fry in oil for 30 minutes.
4. Separately fry the tomatoes and onions.
5. Mix the ingredients, add salt and pepper, and simmer together for 15 minutes.
6. Prepare sterile jars, add hot caviar, sterilize for 30 minutes, roll up, and leave to cool slowly.

Conclusion

Dried mushroom caviar has so many varieties that it is suitable for any housewife and any table. The uniqueness of the dish is that it is quick to prepare, easy to store and delicious to eat.

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