Mushroom caviar from boletus for the winter and for every day: recipes with photos

Large harvests of mushrooms in the summer confront people with the task of processing and preserving them for long periods. Caviar from butterfish for the winter retains the beneficial qualities of the product for many months. A wide variety of cooking recipes will allow everyone to choose the most suitable one according to their gastronomic preferences.

Is it possible to make caviar from butterfish?

In terms of nutritional value, mushrooms occupy an important position among other products. They are dried, salted, pickled and frozen. In addition, butter can be used to make caviar - a delicious preparation that perfectly complements sandwiches, acts as a full-fledged second course, or serves as a filling in pies.

Boletus is one of the most famous representatives of its kingdom. Their taste qualities have been known for many centuries, so preparations made from them are constantly popular during periods of active harvesting. The taste of butter is great for creating delicious mushroom caviar, and additional ingredients only allow you to enhance it and add a bright aroma.

How to cook mushroom caviar from boletus

To get excellent caviar from boletus, it is best to collect the main ingredient yourself. You should not take old mushrooms, as they are most often susceptible to insect damage. It is best to give your choice in favor of small young or medium-sized fruiting bodies. Caviar is prepared from both the legs and the caps.

After collecting the boletus, you need to clean it, removing damaged and rotten areas of the caps and legs. Then the film on the cap is removed from each of them to avoid bitterness in the finished dish.After this, it is necessary to carry out the initial heat treatment - boil in salted water for 15-20 minutes, adding ½ tsp. citric acid.

To get a brighter taste, you can use additional ingredients. Vegetables include tomatoes, onions, garlic, carrots and bell peppers. Some people add lemon juice, sour cream, soy sauce or hot pepper. If the dish is prepared for immediate consumption in the near future, you do not need to add additional ingredients aimed at increasing the shelf life.

In order to turn the product into finished caviar, you can use several methods. The most traditional is to use a meat grinder for this purpose. You can also use a food processor. Using a blender is not recommended, as the mixture turns out to be porridge-like.

Cooking mushroom caviar from boletus according to the classic recipe

When preparing mushrooms outside of the winter, you can do without using vinegar, so their taste will be more natural and pure. The classic recipe for making mushroom caviar from butterfish boasts a minimal set of products used. To prepare this delicacy, use:

• 500-600 g boiled butter;
• 3 onions;
• 2 tbsp. l. butter;
• green onions;
• 1 tsp. ground pepper;
• salt.

Boiled mushrooms are cut into pieces and fried in butter for 20 minutes. Then add chopped onions and sauté them until they are fully cooked. The fried elements are ground in a meat grinder. The resulting mass is seasoned with salt, a mixture of peppers and finely chopped green onions.

Recipe for mushroom caviar from boletus with sour cream

Sour cream adds additional sourness and creamy taste to the finished product. It perfectly complements the mushroom component.This dish can be an excellent replacement for the usual ingredients for sandwiches. For the recipe use:

• 500 g fresh mushrooms;
• 120 g sour cream;
• 3 onions;
• a small bunch of greenery;
• 1 tbsp. l. butter;
• salt and seasonings.

As in the previous recipe, mushrooms and onions cut into small pieces are fried in butter until tender. Then they are ground in a meat grinder or food processor, after which sour cream is added to the resulting mass. The mixture is mixed well, seasoned with salt and chopped herbs. The finished dish is served chilled.

How to make mushroom caviar from boletus with onions and carrots

Carrots and onions are the most common additions to mushroom caviar. Small pieces of vegetables greatly improve the texture of the finished product. At the same time, carrots add a slight sweetness, making the taste brighter and more interesting. To prepare the snack you will need:

• 700 g butter;
• 3 onions;
• 3 medium sized carrots;
• frying oil;
• salt and pepper.

Onions and carrots are peeled and cut into small cubes. They are fried with boiled mushrooms until fully cooked. After this, all ingredients are ground in a meat grinder. Season the finished mixture with ground pepper, salt to taste, and then fry for another 10 minutes.

How to cook caviar from boletus with garlic and tomatoes

This appetizer can be a great addition to the dinner table. It is convenient to use as a spread on bread and sandwiches, as well as a filling in tartlets. Tomatoes make the taste more delicate, and garlic adds a great aroma. To prepare the snack you need:

• 400 g butter;
• 2 medium tomatoes;
• 150 g onion;
• 1 medium carrot;
• 2 cloves of garlic;
• salt and spices to taste.

Boil mushrooms in boiling water for 1/4 hour. The carrots are peeled and cut into cubes.The onion is cut into half rings. Tomatoes are doused with boiling water and the skins are removed. Fry the onions and carrots until tender, then add tomatoes and simmer for 8-10 minutes.

Vegetables and butter are placed in a food processor and chopped. The finished mixture is salted and seasoned with ground pepper, then transferred to a deep frying pan and simmered for 10 minutes. It is recommended to cool the dish before serving.

How to make caviar from buttered mushrooms with herbs

A dish with a lot of greens will definitely please all family members. Green onions and dill are not only tasty, but also extremely beneficial for the body. To prepare this delicious mushroom appetizer, use:

• 600 g fresh mushrooms;
• 250 g onions;
• a large bunch of onions;
• a little dill;
• salt.

Chop the onion and fry in oil until tender. Boil the butter for 20 minutes and grind it in a meat grinder with fried onions. The resulting mushroom mixture is salted and mixed with chopped herbs. The finished caviar is simmered over low heat for several minutes, cooled and served for lunch.

How to cook butter mushroom caviar with basil and garlic

Garlic combined with basil gives the mushroom appetizer an indescribable aroma. This product is great for spreading on rye or wheat bread. To prepare this caviar you will need:

• 600-700 g butter;
• bunch of basil;
• 2 onions;
• garlic to taste;
• salt.

Mushrooms are boiled in salted water, then fried with finely chopped onions until golden brown. After that, they are ground in a meat grinder. Add chopped basil and crushed garlic to the resulting mass. The whole mass is simmered for 5 minutes over low heat, salted and served.

Delicious boletus caviar with garlic and bell pepper

Bell pepper lovers can diversify their mushroom appetizer.The excellent taste of sweet peppers harmonizes with mushrooms. Small pieces of this additive feel pleasant in the mouth. To prepare caviar you will need:

• 600 g boiled butter;
• 1 onion;
• 1 large bell pepper;
• 30 g garlic;
• salt and seasonings to taste.

Bell peppers are peeled and then cut into cubes. Fry the onion until half cooked, add pepper to it and lightly sauté it. The vegetable mixture along with boiled mushrooms is sent to a food processor or meat grinder. The resulting mixture is salted, mixed and served to the dinner table.

Mushroom caviar from boletus with tomato

When it is not possible to use fresh tomatoes, you can get by with tomato paste. It is necessary to choose a quality product from a trusted manufacturer. Tomato paste softens the mushroom taste of the snack, making it more balanced. For snacks use:

• 1 kg of forest mushrooms;
• 80-100 g tomato paste;
• 7 cloves of garlic;
• a bunch of dill;
• salt;
• 2 medium onions.

Boil the mushrooms for 20 minutes and fry them with chopped onions until golden brown. The resulting mass is passed through a meat grinder, seasoned with chopped garlic, dill and tomato paste. The resulting caviar is salted to taste and simmered over low heat for 10 minutes. The dish is cooled and served to the table.

Boletus caviar with lemon juice

Lemon juice adds bright sourness and a light citrus aroma to the dish. In combination with it, boletus becomes incredibly tasty and is perfect for a feast in the form of an appetizer. To prepare you need:

• 500 g wild mushrooms;
• 30 ml lemon juice;
• 200 g onion;
• olive oil;
• a small bunch of basil;
• salt and pepper.

Mushrooms are cut into pieces, boiled for 15 minutes and fried in olive oil until tender.After that, they are placed in a food processor along with the onions fried in advance and chopped until smooth. Pour 2 tbsp into the resulting mixture. l. squeezed juice, pepper, salt and finely chopped basil. Mix all ingredients until smooth and fry over low heat for a few more minutes.

Original recipe for boletus caviar with soy sauce and walnuts

Adding such unusual ingredients as walnuts and soy sauce to traditional mushroom caviar allows you to get an unusual and very tasty combination. The original taste of the snack will perfectly complement a large festive table. For such caviar use:

• 750 g butter;
• 150 g walnut kernels;
• 4 tbsp. l. soy sauce;
• 2 onions;
• garlic to taste;
• 1 medium carrot.

The mushrooms are boiled and fried with finely chopped onions and carrots until golden brown and passed through a meat grinder. Add crushed walnuts and garlic to the resulting mixture. All ingredients are mixed and seasoned with soy sauce. Since it is quite salty, there is no need to add salt to the finished dish. The finished mass is simmered for an additional 10-12 minutes.

Spicy mushroom caviar from boletus

Fans of spicy dishes can also please themselves with an excellent snack. The addition of chili and red pepper adds a bright, spicy note. Depending on your love for spicy food, you can increase the amount of chili pepper. To prepare caviar this way, you will need:

• 600 g butter;
• 2 onions;
• 2 small chili pods;
• 1 tsp. red pepper;
• several cloves of garlic;
• salt and vegetable oil.

Boil the mushrooms for 20 minutes in salted water, then cut into pieces and fry in a hot frying pan until fully cooked. In a separate frying pan, sauté the onion with chopped chili.Butter and onions with chili are passed through a meat grinder, mixed, seasoned with salt, garlic and red pepper. The whole mixture is simmered for a few more minutes, cooled and served to the dinner table.

How to make mushroom caviar from frozen boletus

The only difference in the process of preparing a mushroom appetizer from a frozen product is its long defrosting. Experienced housewives advise leaving a plate of butter in the refrigerator for 12-16 hours. Thawed mushrooms do not need to be boiled. To prepare caviar from 500 g of frozen boletus, you will need:

• 2 onions;
• salt and ground pepper;
• butter for frying;
• a small bunch of greenery.

Thawed mushrooms are fried in butter with onions cut into half rings. They are then ground in a food processor or passed through a meat grinder. Add green onions, black pepper and a small amount of salt to the resulting mass.

Boletus caviar with rice and vegetables

To turn a mushroom appetizer into a complete meal, you can add rice and your favorite vegetables. You can take any vegetables, but traditionally they use bell peppers, carrots, onions and tomatoes. To prepare mushroom caviar you will need:

• 700 g butter;
• 500 g tomatoes;
• 3 large bell peppers;
• 1 carrot;
• 200 g boiled rice;
• salt.

Fry the mushrooms over medium heat until golden brown. At the same time, carrots, peppers and peeled tomatoes are fried in another frying pan. After the vegetables are ready, place them in a food processor and grind together with the mushrooms until smooth. Add cooked rice and a little salt to the resulting mixture. The dish is simmered for 5-10 minutes over low heat, cooled and served.

Rules for preparing caviar from boletus for the winter

To prepare snacks for long-term storage, they are guided by the same principles for selecting ingredients as for a quick dish for the dinner table. It is best to use small or medium-sized mushrooms from which spoiled and rotten parts have been removed in advance. It is also necessary to remove the oily film from each cap.

The most important feature of recipes for preparing mushroom caviar from boletus for the winter is the addition of additional components in order to extend the shelf life. These products include vinegar, sugar and citric acid. You can also add garlic, tomatoes and onions to improve the taste - they will improve the taste of the finished product.

Butterfly caviar occupies an important place among other mushroom preparations for the winter - you need to approach the issue of sterilization responsibly. Despite the fact that there are several recipes without it, in any case it is necessary to first sterilize it in boiling water. In all other cases, the jars with the prepared snack are placed in boiling water, boiled for 20 minutes and only then sealed with lids.

Recipe for buttered mushroom caviar for the winter without sterilization

This cooking method can preserve the finished product for several months. During the cold winter months, such a snack will allow you to fully enjoy the gifts of a quiet hunt. To prepare a mushroom delicacy according to this recipe you will need:

• 900 g of fresh mushrooms;
• 200 g carrots;
• 200 g onion;
• sunflower oil;
• 1 tbsp. l. table vinegar;
• 6-8 peas of allspice;
• Bay leaf;
• salt.

Vegetables are fried in a large amount of sunflower oil.Boil the mushrooms for 20 minutes and chop them in a food processor along with the vegetables. Peppercorns and the remaining vegetable oil are added to the resulting mass. The dish is seasoned with salt, vinegar and bay leaf.

The resulting mixture is simmered over low heat for 10-15 minutes, then cooled and placed in jars prepared in advance. They are rolled up under lids and stored in a cool place.

A very simple recipe for buttered caviar for the winter

This snack recipe is considered one of the easiest ways to prepare. The minimal list of ingredients allows you to enjoy pure mushroom taste. To prepare you will need 1 kg of butter, a couple of onions and 1 tbsp. l. 9% table vinegar. Salt, a little sugar and sunflower oil will also come in handy.

Mushrooms are boiled in salted water and fried with onions until tender. Then they are ground in a food processor until smooth, salted, vinegar and a little sugar are added. The resulting mixture is poured into prepared jars. Add a couple of tablespoons of vegetable oil to them and seal them tightly.

Mushroom caviar from boletus for the winter in a meat grinder

Although a food processor produces a more homogeneous mixture, using a meat grinder is sometimes more appropriate. Every family has this household item, so there is no point in purchasing additional equipment to please yourself with a delicious masterpiece. The meat grinder also produces larger mushroom and vegetable pieces. To make butter mushroom caviar from 1 kg of fresh product in this way, you will need:

• 300 g onions;
• a few black peppercorns;
• salt;
• 1 tbsp. l. table or apple cider vinegar;
• sunflower oil.

Boil the butter in boiling water for ½ hour and pass it through a meat grinder with sautéed onions. The resulting mass is salted, seasonings and vinegar are added. The dish is fried for another 10 minutes, then transferred to prepared glass jars. Add 2 additional tablespoons of oil to each for longer storage. They are covered with nylon lids and sent for storage.

Recipe for making caviar from butterfish for the winter with vinegar

Acetic acid is one of the best natural preservatives. Its addition can significantly extend the shelf life of homemade products. If you increase its quantity, it can complement caviar with an original taste. To make the boletus caviar shown in the photo, use:

• 2 kg boron oil;
• 500 g onions;
• 50 ml 9% vinegar;
• salt;
• vegetable oil;
• 30 g sugar.

Butter is fried over medium heat with onions. This mixture is ground in a food processor or meat grinder, and then salted, sugar and vinegar are added. The almost finished dish is fried for an additional 5 minutes and transferred to containers prepared for it. The jars are placed in a pan filled with water up to the necks of the jars and sterilized for half an hour. After that, they are rolled up and placed in a cellar or refrigerator.

Winter butter caviar with garlic

Garlic adds a very bright aroma to the finished mushroom appetizer. It is believed that during long-term storage it loses its pungent taste, so you can add it in quite large quantities. For mushroom caviar from 1 kg of boiled boletus you will need:

• 1 head of garlic (8-10 cloves)
• 1 tbsp. l. 9% vinegar;
• salt;
• vegetable oil;
• 300 g onions.

As in all other recipes, the butter is fried until tender with chopped onions. They are ground in a food processor and salted. The resulting mixture is placed on low heat, vinegar and garlic cut into several pieces are poured into it. The finished product is placed in sterilized glass jars. Add 2 tbsp to each. l. oils and seal them with nylon caps.

Butter caviar with carrots and onions for the winter

Fresh carrots and onions are a great addition to winter treats. Opening a jar of this product in winter, you can fully remember the taste of summer. To make a snack according to this recipe you will need:

• 1 kg boiled butter;
• 400 g of onions and carrots;
• 1 whole garlic;
• vegetable oil;
• salt.

The caviar recipe is almost the same as for quick consumption. Butternuts are fried with vegetables, twisted, salted, garlic and spices are added. The finished mixture is simmered for a few more minutes, then transferred to steamed glass containers. After half an hour of sterilization, pour 1 tbsp into each jar. l. oil and cover it with a nylon lid.

Winter caviar from mushrooms, buttered with tomatoes

To prepare this delicacy, you can use fresh tomatoes, or you can use tomato paste. Bell pepper is added for extra flavor. The taste of such a product will become more balanced. For preparation use:

• 800-900 g of wild mushrooms;
• 2 onions;
• 100 g tomato puree;
• 2 bell peppers;
• head of garlic;
• dill or green onions;
• 1 tbsp. l. sugar and salt;
• vegetable oil.

Fry onions and peppers in oil until tender. They are ground in a food processor with pre-boiled butter, salt is added, seasoned with sugar and tomato paste.The entire mixture is simmered for some time over medium heat and placed in glass jars. They are sterilized in boiling water, then a little vegetable oil is added to each, covered with a lid and put in the refrigerator.

Cooking caviar from butterfish for the winter with garlic and carrots

The buttery mushroom flavor combined with plenty of garlic and carrots makes for an almost perfect appetizer. It is perfect for a holiday table, and will also be an ideal filling for pies or tartlets. To prepare this dish you need:

• 1 kg boiled butter;
• 0.5 kg carrots;
• 1 whole garlic;
• 1 tbsp. l. table vinegar;
• salt to taste;
• 1 tbsp. l. white sugar.

The carrots are peeled, cut into small cubes and fried until soft. Then it is ground in a food processor or meat grinder with mushrooms boiled in advance. The resulting product is mixed, salt, a little sugar, garlic and vinegar are added. Then it is simmered for about 5 minutes,
put into glass jars. The jars are sterilized in boiling water for 20-30 minutes, then rolled up and sent for further storage.

Delicious boletus caviar with mustard and Provençal herbs

Adding mustard to a mushroom appetizer adds a slight piquant flavor. Provencal herbs have a powerful aroma that can turn the finished product into a real aromatic bomb. To prepare 1 kg of pre-boiled butter in this way, you need:

• 100 g table mustard;
• 1 tbsp. l. dry Provençal herbs;
• 2 onions;
• vegetable oil;
• salt.

Mushrooms are chopped in a meat grinder or in a food processor along with onions fried until golden brown. Mustard, salt and dry Provençal herbs are added to them.The resulting mixture is simmered for an additional 10 minutes and placed in glass jars. They are sterilized in a wide saucepan for half an hour, then 1-2 tbsp is added to each of them. l. vegetable oil. The jars are rolled up under the lids and sent for storage.

Butterfly caviar in a slow cooker for the winter

Using a multicooker makes the process of preparing mushroom appetizers much easier. In order to prepare a delicious dish, put 500 g of mushrooms boiled until tender, 2 onions and 2 carrots cut into small pieces, and several chopped cloves of garlic into the multicooker bowl. Close the bowl and turn on the “quenching” mode for 1.5-2 hours.

The finished mixture is ground in a food processor and placed in jars, which are sent to sterilize in a pan of boiling water for half an hour. Place 1 tbsp in each jar of prepared caviar. l. vegetable oil and seal it tightly

Storage rules

To ensure that the finished product retains its freshness for as long as possible, there are several simple secrets. The most important point is the room temperature - it should not be more than 6-7 degrees. The room should not be exposed to direct sunlight. Also, the jar should be tightly sealed or rolled under a lid to prevent air from entering it, which can lead to the development of pathogenic organisms.

Storing the product at room temperature is allowed only with long-term sterilization and adding vegetable oil to each jar. Mushroom caviar can also be stored in the freezer. For this method, it is best to use plastic containers or packaging bags.

Conclusion

Butter caviar for the winter is a great way to prepare a delicious snack. It can be used as a separate dish, or as a filling in pies or tartlets. A huge variety of recipes will allow every housewife to choose the ideal cooking method.

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