Mushroom caviar from chanterelles: recipes for the winter

Chanterelle caviar for the winter is a delicious treat that is served in the form of sandwiches, added to various side dishes or cooked in delicious soups. Preparation does not take much time even for a young housewife, because all the recipes are simple. The pleasant orange color and unforgettable aroma will help the snack take its rightful place at special events. You can experiment with the basic option by adding other products.

Benefits of chanterelle caviar

You almost never see worm-eaten chanterelles in the forest. This property is given to mushrooms by quinomannose, which is included in the composition. It is present in anti-parasite preparations. It should be taken into account that heat treatment above 40 degrees and salt will destroy it; it will not be in the caviar.

But there are many other important substances that are beneficial to the human body:

1. In terms of the amount of vitamin A, chanterelles are even ahead of carrots. It is simply necessary for human vision.
2. Ergosterol will help cleanse the liver and remove heavy salts.
3. Trametonolinic acid fights various hepatitis viruses.
4. Caviar is useful for strengthening blood vessels and the heart.
5. Amino acids are able to saturate the body with essential proteins.
6. Mushrooms are often used in folk medicine to stimulate the immune system to fight infectious diseases.
7. Cobalt is a useful mineral that synthesizes thyroid hormones and hemoglobin.

Only mushrooms collected in an environmentally safe area can be classified as a useful product.

How to prepare chanterelle caviar for the winter

The beauty is that mushroom pickers collect chanterelles almost all summer until late autumn. There is time to prepare caviar in the required quantity slowly. But forest dwellers cannot be stored raw for a long time to avoid food poisoning.

Necessary actions:

1. First, sort through the mushrooms, discarding the rotten ones. Cut off the bottom of the stem and immediately remove the debris.
2. Rinse with plenty of water.
3. Cook chanterelles for caviar on the stove for 40 minutes, changing the liquid after a quarter of an hour. Some people skip this step and simply simmer over low heat for longer, but this can negatively affect the shelf life.
4. While they cool, peel additional products, which are selected to taste. Use spices with caution so as not to overpower the mushroom flavor.
5. Sauté separately or together in oil until fully cooked.
6. Grind with chanterelles, which are also fried.

After combining all the products and adding a preservative (usually vinegar), place them in sterilized jars. Only glass containers should be used.

Recipes for making chanterelle caviar for the winter

All the given options for delicious caviar from magnificent chanterelles for the winter can be modified by each housewife based on the taste preferences of the family. The main thing is to always follow all the rules of heat treatment and the sequence of actions so that the product remains suitable for consumption throughout its shelf life.

Mushroom caviar from boiled chanterelles

This is an easy, basic caviar recipe to make without a lot of extra ingredients.

Product set:

• fresh chanterelles – 1.5 kg;
• onion – 3 pcs.;
• refined fat – 80 ml;
• vinegar 9% – 1 tsp.

Step by step guide:

1. Prepare the mushrooms, sort them, cut off the bottom of the stem and rinse thoroughly.
2. Fill the chanterelles with water, which will need to be changed after darkening.
3. After 40 minutes of boiling, drain the liquid through a colander and cool.
4. Peel the onion and chop it. Sauté until transparent.
5. Pass the products through a meat grinder and mix.
6. Simmer for a few minutes with added oil. At this time, add salt and pepper.
7. Finally, pour in the vinegar, stir and immediately pour into jars.

Seal tightly with lids and refrigerate when the mixture has cooled.

Dried chanterelle caviar

When stocks of preparations run out, but you want to serve a mushroom delicacy, homemade recipes for aromatic caviar from dried chanterelles will help out. In winter, this option will be useful for the housewife in the kitchen.

Snack ingredients:

• onions – 2 pcs.;
• mushrooms (dry) – 2 tbsp.;
• fresh greens – 1 bunch;
• vegetable oil – 70 ml;
• vinegar – 1 tsp.

Process of preparing caviar:

1. Soak the chanterelles in a saucepan for a couple of hours, changing the water occasionally.
2. Put on fire. Wait for it to boil, add salt and cook for 30 minutes.
3. Sauté chopped onion in oil.
4. Add the prepared mushrooms, from which you need to drain the liquid through a colander in advance.
5. Simmer until all the moisture has evaporated along with the chopped herbs.
6. At the end add a little granulated sugar and vinegar.

Transfer immediately to the prepared bowl, roll up and cool.

Chanterelle caviar in a slow cooker

Making chanterelle caviar for the whole winter will not be difficult by repeating the steps in the recipe.

Workpiece composition:

• vinegar (6%) – 100 ml;
• ketchup – 60 ml;
• chanterelles (pre-boiled) – 2 kg;
• onion – 2 pcs.;
• Sunflower oil – 50 ml.

Detailed recipe:

1. Mix chopped onions with boiled mushrooms and grind in a meat grinder. For those who like it smaller, you can repeat the process.
2. Mix with salt, oil, pepper and place in a blender bowl.
3. First, cook in the “Frying” mode for a quarter of an hour, and then switch to “Stewing”, add tomato paste and wait for the signal after 40 minutes.
4. 10 minutes before the end, pour in the vinegar.

After placing in glass jars, screw on the lids and cool at room temperature.

Chanterelle caviar for the winter with garlic

This recipe requires caution when adding spices so as not to overpower the flavor of the mushrooms.

Product proportions:

• chanterelles – 1 kg;
• chopped dill – 1 tsp;
• garlic – 4 cloves;
• onion – 1 pc.;
• oil for frying.

Detailed description of all steps:

1. Clean the chanterelles from dirt and rinse. Place on the stove and after boiling, cook for about 10 minutes.
2. Drain all the liquid through a colander, cool slightly and grind with a blender.
3. Finely chop the peeled onion and sauté in a frying pan with oil.
4. As soon as the onion becomes transparent, add the mushroom mixture along with salt. Fry for a quarter of an hour.
5. Add pressed garlic, dill and simmer for another 5 minutes under the lid.

If you get a lot of caviar and there is a danger that the product will spoil, you can add vinegar at the end. Immediately distribute the mixture into jars and seal with lids.

Caviar from chanterelles and zucchini for the winter

Winter squash caviar with chanterelles began to gain popularity after the first recipe was published.

Compound:

• vegetable fat – 300 ml;
• sugar - 1 tbsp. l.;
• onions and carrots – 300 g each;
• zucchini – 700 g;
• garlic - medium sized head;
• mushrooms – 2 kg;
• red pepper – 1 tsp;
• tomato paste – 30 ml;
• vinegar (9%) – 2 tbsp. l.

Step by step guide:

1. After washing the chanterelles and cutting off the lower part of the leg, boil them for no more than 20 minutes with bay leaf and cloves.
2. Do not remove all the liquid. Strain 1 liter and set aside.
3. Peel the vegetables and mince them together with the mushrooms. Each product should be on a separate plate.
4. Fry alternately in a thick frying pan with vegetable oil.
5. Mix everything in an enamel bowl and pour in the aromatic broth left after the chanterelles.
6. Pour salt and sugar into the caviar, add chopped garlic.
7. Stir continuously and simmer for half an hour over low heat.
8. A few minutes before the end of the process, pour in vinegar.

Immediately remove from heat, distribute the mixture into clean jars, and seal tightly. Cool by covering with a blanket.

Chanterelle caviar with chili sauce

In this version, spicy caviar from fresh mushrooms must be prepared without additional boiling of the chanterelles, which will make the task easier for some.

Product set:

• carrots and onions – 200 g each;
• chanterelles – 1 kg;
• chili sauce – 130 ml;
• black pepper – 1 tsp. without slide;
• vegetable oil – 100 ml.

Guide to making caviar:

1. Grind the prepared mushrooms in a blender.
2. Transfer to a thick-walled enamel bowl and simmer until all the liquid has completely evaporated over low heat.
3. Peel the vegetables. You will need to chop the onion very finely, and chop the carrots on a grater with small holes.
4. Add to the chanterelles, pouring in the vegetable oil at the same time, and simmer under the lid for a quarter of an hour.
5. Add hot paste with salt and pepper. Leave on fire for another 20 minutes.

The product does not contain strong preservatives. Therefore, you will need to be more careful in preparing the dishes in which to place the hot mixture and close them tightly. Place in a cool place after cooling.

Chanterelle caviar with mustard

The recipe uses spicy mustard powder not only as a flavoring agent. It will help preserve the workpiece.

Ingredients for caviar:

• black and red pepper – ½ tsp each;
• chanterelles (fresh or frozen) – 2 kg;
• vinegar 9% – 50 ml;
• ketchup – 5 tbsp. l.;
• dry mustard – 5 g;
• odorless vegetable oil – 200 ml.

Detailed description of all preparation steps:

1. Boil the chanterelles in salted water for at least 20 minutes with the addition of a bay leaf.
2. Drain in a colander and wait for all the liquid to drain.
3. Grind in a blender or meat grinder.
4. Add the remaining products. Simmer, stirring continuously, for 30 minutes over low heat.

Place in glass jars and cool.

Chanterelle caviar with carrots and onions

It is worth trying caviar with a rich orange color from chanterelles - a must for every housewife.In this recipe, all steps are simplified, but you can also use separate preparation of each ingredient.

Compound:

• dried herbs (dill, basil) – 1 tsp;
• carrots – 2 pcs.;
• vegetable oil – 80 ml;
• freshly picked chanterelles – 1 kg;
• onion – 1 pc.;
• garlic – 3 cloves;
• vinegar (9%) – 1 tsp.

Cook, repeating all steps:

1. After washing, boil the chanterelles, changing the water after boiling. Usually 20 minutes is enough.
2. Drain the broth through a colander.
3. Pass through a meat grinder together with peeled vegetables.
4. Pour in the oil, stir and place on the stove in a convenient container.
5. Simmer over low heat for about 30 minutes.
6. A few minutes before the end, add garlic crushed in a press, dill with basil and vinegar, and add salt.

Distribute into sterile jars.

Chanterelle caviar with pepper and carrots

Sweet pepper will enhance the taste and aroma of a winter snack.

Prepare products:

• garlic – 3 cloves;
• onions – 2 pcs.;
• dry herbs (basil, dill) – 1 tsp;
• sweet bell pepper – 1 pc.;
• chanterelles – 1 kg;
• carrots – 2 pcs.;
• refined oil.

Step-by-step instructions for preparing caviar:

1. Cook the prepared chanterelles until tender, drain the water.
2. Peel the carrots and onions, cut into medium pieces. Remove the stem and seeds from the bell pepper.
3. Pass everything with the mushrooms through the middle grill of a meat grinder.
4. Simmer with butter, stirring with a spatula for up to half an hour.
5. At the end, add salt with dry herbs and pepper, chopped garlic.

After rolling up the jars of caviar, cool at room temperature and transfer to the refrigerator for storage.

Chanterelle caviar with eggplant and tomatoes

There are many recipes for preparing mushroom caviar with vegetables and chanterelles. But this one is worthy of admiration.

Required Products:

• eggplants – 0.5 kg;
• mushrooms – 0.5 kg;
• tomatoes – 0.5 kg;
• vegetable oil – 200 ml;
• onions – 200 g;
• vinegar - 1 tbsp. l.;
• parsley (roots) – 100 g.

Prepare caviar by repeating all the steps described:

1. Place a pan of salted water on the fire. Boil the washed chanterelles in it until tender.
2. Pour boiling water over the tomatoes to make it easier to remove the skin. Finely chop along with the eggplant.
3. Peel the onion and chop it.
4. Chop the washed parsley.
5. Saute the vegetables under the lid with oil until soft.
6. Continue simmering with mushrooms.
7. Grind and cook for a few more minutes.
8. Add spices to taste and salt, as well as vinegar.

Place the hot mixture in sterilized jars to the top. Seal and cool.

Chanterelle caviar with lemon juice

There are different preservatives used for caviar. It's worth trying natural citrus juice.

Compound:

• chanterelles (fresh) – 1.5 kg;
• onion – 1 pc.;
• freshly squeezed lemon juice – 2 tbsp. l.;
• pepper and salt.

Detailed description of the recipe:

1. Wash the chanterelles under the tap, cut off the damaged areas and the edges of the stem.
2. Finely chop and place in a frying pan, which must be heated over medium heat. Simmer until all the liquid has evaporated. Add some water and cook covered for about an hour.
3. Separately, sauté the chopped onion in a small amount of oil. Mix with mushrooms.
4. Pass everything through a meat grinder.
5. Heat again, add salt and pepper.

Finally, pour in lemon juice and pour into jars.

Why is chanterelle caviar bitter?

It happens that chanterelle preparations for the winter taste bitter. Caviar is included in this number.The first reason is the incorrect collection of the main ingredient, when mushroom pickers cut off “forest inhabitants” in dry weather, along highways or near moss and coniferous trees. But the main danger lies in false chanterelles, which have a characteristic bright orange color (the caps should be a rich yellow shade).

As already mentioned, you should start cooking right away. Chanterelles are capable of accumulating toxic substances. If there is a lack of time, it is better to wash them thoroughly, soak for a couple of hours and cook, and finish the caviar later.

If a frozen version of mushrooms is used, then large specimens also add bitterness to the dish. For such storage it is better to select small chanterelles with unopened caps. Long-term soaking and adding citric acid and spices to the caviar can help get rid of the unpleasant taste, but not always.

Long-term soaking in water and then 2 hours in milk also helps remove the bitterness from dried chanterelles. Sometimes low-quality sunflower oil gives an unpleasant effect.

Calorie content

The average energy value of chanterelle caviar is 90 kcal. The amount of vegetable fat that the housewife uses should be taken into account, since mushrooms are low-calorie foods and contain only 19 kcal.

Terms and conditions of storage of mushroom caviar from chanterelles

The choice of lids that will be on the jars depends on the quality of the product: metal ones are rolled up only if the composition contains a preservative, and plastic ones in its absence. The container with caviar is placed in a cold, dark place where the temperature does not exceed 5 degrees.

Some housewives have gotten used to storing the workpiece in special bags or containers (hermetically sealed) in the freezer. There it is perfectly preserved for up to a year.

Jars of caviar without preservatives will last for 2-3 months. By adding vinegar, citric acid and filling the top with sunflower oil, the period will increase to 6-7 months. Swollen lids indicate a defective product containing substances hazardous to the body.

Conclusion

For the winter, chanterelle caviar with a rich aroma and great taste will become a favorite preparation that you won’t be ashamed to serve to guests. The family will always be happy to sit down at the table, on which there will be a cup with a bright snack. There are recipes that use several types of mushrooms.

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