Recipes for mushroom caviar from honey mushrooms

There are so many mushrooms and dishes made from them in the world, and honey mushroom caviar invariably enjoys great popularity among housewives. There are many reasons for this. After all, honey mushrooms are very sociable mushrooms, so they are usually brought from the forest in whole buckets. If only whole and young honey mushrooms are suitable for pickling and pickling, and mostly the caps of adult mushrooms are used, then where should all the rest of the wealth go? Of course, you can prepare delicious mushroom caviar from it, especially since there is no shortage of suitable recipes.

Recipes for caviar from honey mushrooms for the winter

Indeed, cooking recipes mushroom caviar There is such an infinite number of honey mushrooms that novice cooks can easily run wild. But in reality everything is much simpler. There is a basic technology for making mushroom caviar, following which you can easily prepare caviar from other types of edible tubular mushrooms - russula, saffron milk caps, chanterelles.

This technology has some variations. For example, you can use recipes that require sterilization of finished mushroom caviar. And you can cook according to recipes without sterilization, which also have their own characteristics.

There are various ways to grind mushrooms and auxiliary components, but the vast majority of recipes use a meat grinder.

In almost 99.9% of cases, honey mushrooms are boiled in salted water before use, so caviar from boiled honey mushrooms is the main way to prepare this delicious dish.

In the rest of the variety of recipes for making mushroom caviar, only a wide variety of additional ingredients are used. Their addition has little effect on the basic cooking technology. Therefore, many experienced housewives have long been preparing mushroom caviar from honey mushrooms for the winter, without adhering to a strict recipe, but focusing solely on their taste and the presence of certain components.

However, in the article you can get acquainted with the whole variety of recipes for caviar from honey mushrooms, and understand what proportions are needed to prepare a workpiece according to a particular recipe.

Not only is mushroom caviar made from honey mushrooms an incredibly tasty dish, it has amazing versatility. After all, caviar can be eaten simply as a separate dish, used to prepare a variety of sandwiches, used as a filling for pies, pancakes or pizza, cooked in soups and other first courses, and also added to salads and side dishes.

Mushroom caviar from honey mushrooms with sterilization

Here the main stages of the technological process for the production of mushroom caviar using sterilization will be presented. It should be noted that this is the most common method of making delicious caviar from honey mushrooms, since it provides maximum guarantees that the mushrooms will not spoil during storage.

Freshly picked mushrooms must be sorted, separating twigs, needles and other plant debris, as well as wormy and spoiled specimens.

For example, on average, of the number of mushrooms included in a 10-liter bucket, after boiling, only 2 to 3 liters remain after boiling, if considered by volume. Therefore, many recipes indicate the initial amount of honey mushrooms already boiled. Moreover, both volume indicators (liters) and weight indicators (kilograms) are used.

So, the sorted mushrooms are washed in cold water, poured with slightly salted water and cooked for at least half an hour after boiling.

You can do things differently. Boil the washed and cooked mushrooms for 10 minutes, then drain the water, pour fresh cold water over the mushrooms, and cook for another hour. This is usually done with honey mushrooms that are not young or of questionable quality, which, nevertheless, are a pity to throw away.You can add a few cloves and black peppercorns to the second water.

After boiling, the water is drained, and the mushrooms themselves are placed in a colander to drain excess liquid.

Usually, while the mushrooms are draining, additional ingredients are being prepared. Most often, onions and carrots, as well as any other vegetables, are used in recipes for mushroom caviar from honey mushrooms.

Vegetables are cut or grated, fried one by one or all together in a frying pan with refined oil. Frying all components separately increases the cooking time, but improves the taste of mushroom caviar.

At the next stage, all components of the future caviar, including mushrooms, are passed through a meat grinder. You can do this one at a time in one container, or you can immediately mix the mushrooms with fried vegetables. This will not change the taste of mushroom caviar. You don’t have to grind the caviar components with a meat grinder, but simply chop the honey mushrooms with a knife and mix with vegetables. But mushroom caviar from honey mushrooms through a meat grinder turns out to be more tender and homogeneous in composition.

After chopping the mushrooms and other ingredients, put everything in a large container (saucepan, thick-bottomed pan, deep frying pan), add oil, add spices or seasonings, and simmer over low heat under a lid for about half an hour to an hour after boiling. The liquid should completely evaporate, but the caviar should not burn. Therefore, the workpiece must be stirred from time to time.

5-10 minutes before readiness, add black pepper and bay leaf to the container, as well as, if desired, vinegar. It should be noted that it is not necessary to add vinegar using this cooking technology, since the caviar will be additionally sterilized. But those who want to be extra safe, and who are not bothered by the presence of vinegar in preparations, can use the recipe for mushroom caviar from honey mushrooms with vinegar.

The finished caviar from honey mushrooms is laid out in jars cleanly washed with soda (from 0.5 liters to 1 liter) and placed in a large flat pan with the water level reaching the “shoulders” of the jars. Place a kitchen towel or wooden stand on the bottom of the pan. Cover with lids. The water in the pan is heated to boiling and boiled from this point on for exactly half an hour.

Then they take out the jars, roll up their lids and cool them upside down for 24 hours under a warm shelter.

Simple caviar from honey mushrooms in jars is ready for use in just a few hours. But they try to put this preparation away in order to preserve it for the winter. But for immediate consumption, caviar from honey mushrooms is usually prepared in a slightly different way - this will be discussed in detail below.

Recipe for honey mushroom caviar with carrots and onions

Mushroom caviar from honey mushrooms, made according to this recipe, has long been a classic, since it requires a minimum number of components and is easy to make.

You need to prepare:

• 1.5 kg of peeled honey mushrooms;
• 500 g onions;
• 300 g carrots;
• 150 ml refined vegetable oil;
• 1 tbsp. a spoonful of salt;
• 1 teaspoon of a mixture of crushed peppers;
• 50 ml 9% vinegar - optional.

All procedures for making mushroom caviar have already been discussed in detail above, so the recipe can only briefly list them:

1. Peel and boil the mushrooms, chop them in a convenient way.
2. Fry separately, first the chopped onion, then the grated carrots.
3. Combine honey mushrooms with onions and carrots and simmer with the addition of salt and pepper.
4. Place in clean jars, sterilize and seal for the winter.

In exactly the same way, mushroom caviar is prepared from honey mushrooms with onions. In this case, you only need to remove carrots from the proposed recipe. It will taste a little spicier as the carrots in the recipe add softness and sweetness.

Honey mushroom caviar for the winter with tomatoes

The recipe for mushroom caviar using tomatoes is the most harmonious and traditional, since tomatoes (or tomato paste) are usually added to any vegetable preparation for the winter.

You need to prepare:

• 2 kg honey mushrooms;
• 0.5 kg of tomatoes;
• 0.5 kg carrots;
• 0.5 kg of onion;
• 200 ml odorless vegetable oil;
• 1.5 tbsp. spoons of salt;
• 2 bunches of greens (parsley, dill or cilantro);
• 1 teaspoon of ground pepper mixture.

Caviar is prepared according to this recipe using the method described above. There are just a few features to consider:

1. Tomatoes are crushed in any convenient way and combined with chopped honey mushrooms before stewing.
2. The greens are chopped with a knife and added to the mixture of mushrooms and vegetables during stewing, 10 minutes before readiness.
3. Otherwise, all processes for making mushroom caviar with tomatoes are similar to those described above.

There are also many recipes for honey mushroom caviar with tomato paste. The preparations for these recipes are prepared according to a similar scheme.Only tomato paste, previously diluted with a small amount of water, is added to the vegetable mixture after the frying procedure.

How to cook mushroom caviar from the legs of honey mushrooms with tomato and mayonnaise

Conscientious housewives do not throw anything away. And although the legs of mushrooms are considered to be quite rough in consistency for making fried and, especially, pickled dishes, caviar from the legs of honey mushrooms is rightly famous for its no less delicious taste than other dishes made from these mushrooms.

To make it you need to prepare:

• 1 kg of mushroom legs;
• 2 onions;
• 3 cloves of garlic;
• 2 tbsp. spoons of tomato paste;
• 150 ml mayonnaise;
• salt - to taste;
• 2 teaspoons sugar;
• about 100 ml vegetable oil.

Caviar is prepared from the legs of honey mushrooms in the standard way, and it can be stored in a cool place without light until the next mushroom picking season.

5. The legs are boiled and fried with butter for about 20 minutes.
6. Add chopped onion and garlic and fry until the onion turns light brown.
7. Cool, grind everything using a meat grinder.
8. Add spices, tomato paste, mayonnaise, mix and simmer with the lid closed for half an hour.
9. They are laid out in jars and sterilized, after which they are rolled up.

Recipe for honey mushroom caviar without sterilization

Mushroom caviar from honey mushrooms can be prepared for the winter without using sterilization. In this case, either a longer heat treatment is used, or some kind of acid is added: acetic or lemon juice. You can consider in detail the manufacturing technology without sterilization using the example of preparing mushroom caviar from honey mushrooms with garlic.

You need to prepare:

• 1.5 kg of already boiled honey mushrooms;
• 2 onions;
• 4 cloves of garlic;
• 200 ml odorless oil;
• 1 tbsp. a spoon of 9% vinegar;
• 2 hoursspoons of sugar - optional;
• salt and ground pepper - to taste.

Prepare a dish of honey mushrooms according to this recipe as follows:

1. Cut the onion into small pieces and fry in a frying pan in 100 ml of oil.
2. Grind boiled mushrooms and fried onions in a meat grinder.
3. In a deep fireproof container, simmer the mixture of honey mushrooms and onions in the remaining oil for half an hour to an hour.
4. At the end of the process, add finely chopped garlic, all the spices, vinegar, and mix well.
5. Place the prepared snack into carefully sterilized jars.
6. You can close it with boiled nylon lids and store the workpiece in the refrigerator or cellar. This is how mushroom caviar is prepared without seaming for the winter.
7. You can screw on metal lids and then store the caviar under normal room conditions.

Mushroom caviar from honey mushrooms with carrots

This recipe for mushroom caviar is similar in ingredients to the previous one.

You just need to:

• replace garlic with 500 g carrots;
• use olive oil whenever possible;
• add 5 bay leaves.

The manufacturing technology for this recipe is unique in that honey mushroom caviar is cooked in the oven.

1. The mushrooms are boiled as usual.
2. Onions and carrots are chopped and successively fried in a frying pan with oil.
3. Mix vegetables with mushrooms and add spices.
4. Fill a baking tray with oil, lay caviar on top and place in an oven preheated to +220°+240°C.
5. Bake in the oven for 1.5 to 2 hours.
6. Shortly before the end of cooking, sprinkle vinegar on top.
7. Distribute into sterile jars and seal hermetically.

Honey mushroom caviar with vegetables: step by step with photos

This recipe is distinguished by its rich composition of ingredients and the resulting mushroom caviar can be presented to the most sophisticated gourmets and placed on a festive table.

You need to prepare:

• 2 kg of boiled honey mushrooms;
• 500 g each of carrots, cauliflower, eggplant, bell pepper, onions and tomatoes.
  Comment! Instead of tomatoes, you can use 200 ml of tomato paste.
• 50 ml apple or wine vinegar;
• odorless oil - if necessary, for frying all components;
• 10 cloves of garlic;
• 1 teaspoon black pepper;
• salt to taste.

A special feature of preparing mushroom caviar according to this recipe is the obligatory frying of all components one by one before mixing them. The execution of honey mushroom caviar - step by step - is presented below:

All vegetables are cleaned of excess parts and cut into small pieces.

Each vegetable is fried separately in a frying pan with oil for 10-15 minutes.

Fried vegetables are mixed with mushrooms and chopped using a meat grinder.

Add spices, chopped garlic to the future mushroom caviar and simmer over low heat.

Simmer for about 40-60 minutes and add vinegar at the end of simmering.

Heat the mixture for another 10 minutes, and when hot, place it in prepared sterile jars.

In exactly the same way, mushroom caviar is prepared from honey mushrooms with individual vegetables, so if you don’t have any component, then don’t be upset.

Caviar from honey mushrooms and bell peppers for the winter

According to the recipe, only the following proportions should be observed:

• 1 kg of boiled honey mushrooms;
• 500 g bell pepper;
• 1 tbsp. a spoonful of wine or apple cider vinegar.

All other spices and seasonings are added according to your own taste.

The procedure for making mushroom caviar according to this recipe is absolutely the same as described above.

The recipe for making mushroom caviar from honey mushrooms with eggplants is also similar to the previous one.

Recipe for delicious mushroom caviar from honey mushrooms with cabbage

But honey mushroom caviar with the addition of white cabbage is made a little differently.

You need to prepare:

• 2 kg of boiled honey mushrooms;
• 1 kg of peeled cabbage;
• 500 g bell pepper;
• 500 g onions;
• 200 ml 9% vinegar;
• 1.5 tbsp. spoons of sugar;
• 1/3 teaspoon each of coriander and cumin seeds;
• 300 ml odorless oil;
• 50 g salt.

The recipe is as follows:

1. Shred the cabbage, pour boiling water over it and leave for half an hour.
2. Onions, carrots and sweet peppers are cut into thin strips (you can use a Korean carrot grater).
3. Sequentially fry them in a frying pan with oil: first, onions, then carrots, and lastly, peppers.
4. Drain the water from the cabbage and fry it separately for about a quarter of an hour.
5. Vegetables, along with mushrooms, are chopped into one container using a meat grinder, sugar and salt are added.
6. Simmer over low heat for 20 minutes, covered with a lid.
7. Add vinegar, half a glass of water and the remaining spices.
8. Simmer for another half hour, stirring from time to time.
9. The finished caviar takes on a dark shade, and all the liquid from it evaporates.
10. The hot product is placed in sterilized jars, closed and placed to cool under a blanket.

Delicate caviar from honey mushrooms with zucchini

Zucchini itself is famous for the fact that you can make very tasty caviar from it. But by combining the taste of squash and mushroom caviar, the result can be something magical.

According to the recipe you need to prepare:

• 2 kg honey mushrooms;
• 700 g zucchini;
• 300 g of onions and carrots;
• 1 head of garlic;
• spices (ground pepper, bay leaf, cloves) - to taste;
• 30 g salt;
• 1.5 cups odorless oil;
• 25 g sugar;
• 2 tbsp. spoons of vinegar.

The process of making caviar is very similar to the traditional one:

1. Boil the honey mushrooms, remembering to remove the foam during cooking.
2. Chop the onions and carrots and fry them successively, adding tomato paste and spices at the end.
3. Cut the zucchini into strips or grate and fry separately.
4. Grind vegetables and mushrooms using a meat grinder and place in a deep heat-resistant container.
5. Add a glass of broth left over from the mushrooms and the remaining oil from frying.
6. Add sugar, salt and garlic, and simmer, stirring, for half an hour.
7. Finally, add the required amount of vinegar and roll into jars.

Spicy mushroom caviar from honey mushrooms

Fans of savory and spicy snacks may be attracted by the following most delicious recipe for mushroom caviar made from honey mushrooms with garlic and hot pepper.

You need to prepare:

• 1 kg honey mushrooms;
• 2 pods of hot pepper;
• 2 onions;
• 1 head of garlic;
• 50 g of greens (coriander, parsley, dill, celery);
• 10 g ginger (dry);
• 1/3 teaspoon black and white pepper;
• 80 ml apple cider vinegar (or 6% table);
• 30 g salt;
• 150 ml vegetable oil.

The manufacturing method is quite standard and differs little from previous recipes:

1. Honey mushrooms are washed and boiled in salted water.
2. Then cool and grind using a meat grinder.
3. Onions and hot peppers are finely chopped and fried.
4. The greens are washed, dried and chopped with a knife.
5. The garlic is peeled and crushed using a press.
6. Mix onions, peppers, mushrooms and herbs and simmer for a quarter of an hour over medium heat.
7. Add garlic, ginger, spices and vinegar and heat again to a boil.
8. Place it in small jars, since the caviar turns out to be quite spicy and is more suitable as a seasoning.

Mushroom caviar from honey mushrooms for the winter in a slow cooker

Don’t be shy about using a slow cooker to make mushroom caviar - the taste of the finished dish will not suffer at all, and time and effort will be saved.

The composition of the starting products is standard:

• 700 g honey mushrooms;
• 3 onions;
• one carrot and one sweet pepper;
• 4 tomatoes;
• 3 cloves of garlic;
• one bunch of parsley and dill;
• 2 tbsp. spoons of vinegar;
• about 100 ml odorless oil;
• ground pepper and salt - to taste.

The recipe is as follows:

1. Pour boiling water over the peeled honey mushrooms and let stand for 5 minutes.
2. Drain the water, place them in the multicooker bowl, add oil and keep in the “frying” mode for 15 minutes.
3. Add peppers, carrots and onions, previously finely chopped, mix and keep in the same mode for another 15 minutes.
4. Add chopped tomatoes and herbs, chopped garlic, pepper and salt.
5. Stir and keep in the “quenching” mode for exactly an hour.
6. After the beep, pour vinegar into the bowl, stir and leave to soak for a while.
7. Finally, distribute into jars, close with plastic lids and store in a cool place.

Recipes for preparing mushroom caviar from honey mushrooms without seaming

Honey mushrooms are such tasty mushrooms that during the “quiet hunting” season they are not only prepared for the winter according to a variety of recipes, but also made into various hot dishes and snacks for sandwiches. For such recipes, bruised and not particularly beautiful, shapeless mushrooms will do - they will still be ground through a meat grinder. But caviar made according to these recipes is not intended for long-term storage - it is true that it does not sit for a long time - it is very tasty and versatile in use.

Quick preparation of caviar from honey mushrooms

To prepare approximately five servings you need to prepare:

• 1 kg of fresh honey mushrooms;
• 1 onion;
• salt, ground pepper - to taste;
• oil for frying.

The fastest way to prepare mushroom caviar is without bothering with pre-boiling honey mushrooms.

1. Honey mushrooms are cleared of debris, washed in cold water and cut into small pieces.
2. Pour oil into a deep frying pan and place chopped honey mushrooms there.
3. The onion is cut into cubes or thin half rings and added to the mushrooms.
4. Fry mushrooms and onions over high heat for 10 minutes.
5. Then reduce the heat, add salt and pepper, cover the mushrooms with a lid and simmer for about half an hour.
6. The caviar is ready, but if you want to use a delicious recipe for caviar from honey mushrooms with sour cream, then just add two tablespoons of sour cream to the pan after vigorous frying. The taste of the dish will become softer and more delicate.

How to make mushroom caviar from honey mushrooms with herbs

You can do it the traditional way: first boil the honey mushrooms in salted water for at least 20-30 minutes. And then fry the chopped mushrooms in a frying pan.

Any greens go well with honey mushrooms, but it’s best to add chopped parsley, dill or cilantro. Finely chop the greens and add them to the pan with honey mushrooms 10 minutes before the dish is ready.

How to prepare caviar from honey mushrooms with mayonnaise

Mushroom caviar with mayonnaise can be prepared in a similar way. After boiling and chopping the honey mushrooms, they are placed in a heated frying pan with oil, after a while chopped onions and 2-3 large spoons of mayonnaise are added there. Lovers of tomato flavor are recommended to add a spoonful of tomato paste to the dish.

Caviar is considered ready when all the liquid has evaporated from it and it thickens.

Recipe for frozen honey mushroom caviar

Sometimes after a trip to the forest there are so many honey mushrooms that there is neither the strength, nor the time, nor the desire to process them right away. In this case, it is convenient to simply freeze the mushrooms, and then at any time start making delicious caviar from frozen honey mushrooms.

Before freezing, it is customary to boil mushrooms, in any case, so after defrosting, the mushrooms will appear in a form completely ready for culinary processing.

You can use any of the recipes described above, but the easiest way is to simultaneously defrost some of the vegetables: peppers, cabbage and eggplants, and prepare delicious honey mushroom caviar with vegetables.

Caviar from dried honey mushrooms

If you use the right method to restore dried mushrooms, they will be practically no different from fresh ones.

Dry honey mushrooms are soaked for 12 hours (it is better to do this overnight). Then the water is drained, they are filled with fresh water, in which the mushrooms are boiled for half an hour.

Then you can cook anything from them using any of the recipes described above.

Mushroom caviar from pickled honey mushrooms

Pickled honey mushrooms They are a delicious dish in their own right. But if it so happens that you have stored too many pickled mushrooms, then you can diversify the menu by preparing delicious mushroom caviar from them.

Prepare:

• 300 g pickled mushrooms;
• 1 onion;
• juice from half a lemon;
• salt and pepper - to taste.

They are prepared very simply:

1. Honey mushrooms are washed under running water and left to dry for some time.
2. The onion is peeled, cut into small pieces and fried until transparent.
3. Finely chop the mushrooms, put them in a bowl, add fried onions.
4. Add spices and pour lemon juice on top.
5. Stir, place on a platter and sprinkle with green onions on top.

Rules for storing mushroom caviar from honey mushrooms

Mushroom caviar from honey mushrooms, rolled into jars under metal lids, can be stored under normal room conditions. This rule especially applies to honey mushroom caviar, which was prepared according to recipes with sterilization. You just need to choose a place where the sun's rays do not reach.

It is advisable to store mushroom caviar from honey mushrooms, closed with ordinary plastic lids, in the refrigerator or in the cellar. All these preparations can easily be stored for up to 12 months in suitable conditions.

As for instant no-cook recipes, they should be stored exclusively in the refrigerator and, as a rule, for no more than a week.

Conclusion

Honey mushroom caviar, the endless variety of recipes for which is described in the article, is an easy dish to make. If you stock up on enough of it for the winter, you can pamper yourself and your loved ones all year round with a variety of dishes with mushroom flavor and aroma.

Recommended Posts

Sauerkraut per day with vinegar

Salted cabbage with beets

How to store sauerkraut

Fried honey mushrooms for the winter

Salted black milk mushrooms: hot pickling recipes

How to salt wild garlic

How to pickle boletus: recipes for preparing it for the winter, pickling in jars, in a bucket, under a nylon lid

How to pickle russula at home

Salting boletus: in jars, pans, best recipes