Russula caviar: how to make, winter recipes with photos

Content

1 Is it possible to make caviar from russula?
2 How to prepare caviar from russula
3 Recipes for mushroom caviar from russula for the winter
4 Calorie content of russula mushroom caviar
5 Terms and conditions of storage
6 Conclusion

Inexperienced mushroom pickers avoid russula and consider them inedible. In fact, these mushrooms are suitable for preparing delicious winter dishes. One of these preparations is russula caviar. There are many recipes for mushroom delicacies for the winter; some options will be presented below.

Is it possible to make caviar from russula?

Caviar can be cooked from various mushrooms, including russula. The main thing is to find a place where the environment is not disturbed. The fact is that fruiting bodies are capable of accumulating harmful substances and heavy metals, so they need to be collected away from the road and various industrial enterprises.

Attention! To prepare caviar, you can collect russulas with red, green-red, yellow, and olive caps.

How to prepare caviar from russula

To prepare a delicious mushroom appetizer for the winter, you need to know some secrets:

Choose small caps and legs without wormholes.
Then the mushrooms are sorted and poured with cold water to remove the bitterness. Soaking lasts at least 3-4 hours.
Clean out the debris, peel and wash each fungus again.
Cut into pieces and cook in an enamel pan for at least 30 minutes.
Then put it in a colander, and then proceed as indicated in the recipe.

Mushroom caviar can be prepared only from russula or you can add various vegetables, herbs to taste, and spices. To obtain a homogeneous mass, you can use a meat grinder or blender.

Jars for laying out the hot mass must be sterile and always dry. This will help avoid swelling of the containers during storage, and, naturally, damage to the mushroom preparation and poisoning.

Recipes for mushroom caviar from russula for the winter

To prepare mushroom caviar from russula, you need to choose a recipe that will appeal to all family members. If you are preparing a dish for the winter for the first time, then you can try different options, but in small portions.

Below are recipes for mushroom caviar with garlic and onions, vegetables and tomatoes. Fans of spicy snacks will also find a suitable option.

A simple recipe for making russula caviar

If you use the classic option for preparing a mushroom appetizer, you will need a meat grinder for chopping.

Ingredients:

fresh mushrooms – 1 kg;
carrots – 200 g;
onions – 200 g;
vegetable oil – 50 ml;
salt, ground black pepper - to taste.

Cooking steps:

Boil mushrooms in water with a little salt and bay leaf.
Peel and finely chop the onion, grate the carrots, then fry the vegetables until golden brown.
Grind the ingredients in a meat grinder using a fine mesh rack to obtain a soft, homogeneous puree.
Place in a saucepan with a thick bottom, add salt and pepper, add oil and simmer for 40 minutes over low heat.The mass must be stirred so that it does not burn.
Immediately place in steamed jars, cover with lids and sterilize for 30 minutes.
Roll up the jars with simple mushroom caviar and place on the lid. Store in a cool place after it has cooled completely.

Mushroom caviar from russula with garlic

To make delicious mushroom caviar, use only fresh russula. If you take salted or pickled ingredients, the taste will no longer be the same, it will be distorted.

With tomato juice

Recipe Ingredients:

2 kg russula;
2-3 onions;
500 g carrots;
1 tbsp. tomato juice;
10 cloves of garlic;
1 tbsp. vegetable oil;
to taste - salt, pepper.

Recipe details:

Chop the onion very finely and fry in vegetable oil until golden.
Add finely grated carrots to the frying pan. Simmer until it becomes soft.
Boil the mushrooms separately and place in a colander to drain.
Combine onions, carrots and russula, salt and pepper. Continue simmering until the water evaporates.
Grind the garlic in a crush and add 5 minutes before removing the pan.
Transfer the preparation to steamed jars for the winter, put lids on top and place in a saucepan to sterilize for 30 minutes.
After rolling, turn the mushroom caviar onto the lids and cover with a towel.
Place the cooled jars in a cool, dark place.

With vinegar

Not everyone likes mushroom caviar with tomato paste or juice. In this case, the ingredient is replaced with vinegar.

Recipe Ingredients:

2 kg russula;
2-3 onions;
500 g carrots;
1 tbsp. 9% table vinegar;
10 cloves of garlic;
1 tbsp. vegetable oil;
to taste - salt, pepper

Cooking Features:

At the first stages there are no changes.After the mushrooms have simmered for one to one and a half hours, add garlic and vinegar 5 minutes before they are ready.
The hot mass is placed in sterile jars and immediately sealed.
Cool upside down under a fur coat.

Attention! Since russula caviar is stewed for a long time, and vinegar is also used, sterilization is not required.

How to make mushroom caviar from russula with vegetables

In addition to vegetables, to improve the taste, many housewives add small amounts of other mushrooms to caviar.

The recipe will require:

fresh russula – 1.5 kg;
vegetable oil – 0.3 l;
ground black pepper, salt - to taste;
table vinegar 9% - 1 tbsp. l.;
bell peppers and red tomatoes – 0.2 kg each;
carrots – 2 kg;
onion – 0.3 kg;
granulated sugar – 15 g.

Cooking process:

First, you need to sort out the russula, wash it in several waters, and then boil it in lightly salted water. The process continues for about half an hour over low heat. The resulting foam must be removed.
Place the caps and stems in a colander and wait for the mushroom juice to drain.
Pass through a meat grinder.
Peel the carrots and onions, gut the bell peppers and remove the white partitions. In tomatoes, cut off the attachment points of the stalk.
Fry in half the oil specified in the recipe, adding vegetables in this order: onions, tomatoes, peppers and carrots.
Remove the vegetable mass from the pan into a colander to drain the oil, then grind in a meat grinder.
Combine with mushroom puree and stir.
Place the mixture in a frying pan with hot oil, add salt, sugar and pepper. Simmer over low heat with constant stirring.
When 30 minutes have passed since simmering, add vinegar and stir.
Since russula caviar contains vinegar, the appetizer does not need to be sterilized additionally.After rolling the cans, turn them upside down and wrap them up.

Attention! Mushroom caviar from russula mushrooms in a cool place does not lose its taste for about 12 months.

Spicy mushroom caviar from russula for the winter

Fans of savory snacks can make caviar from russula using this recipe. For this you will need:

3 kg russula;
3 pods of hot pepper;
vegetable oil for frying;
one head of garlic;
to taste – seasonings, coriander, herbs.

How to cook:

After frying the mushrooms and vegetables, grind them in a meat grinder or blender.
Do the same with herbs and coriander.
Place a homogeneous mass in a frying pan, add herbs and simmer for 30 minutes.
5 minutes before readiness, add chopped garlic.
Transfer to sterile jars and tighten. Turn upside down and wrap well.
Store in a cool place.

Russula mushroom caviar for the winter with tomatoes

Very often, ripe tomatoes are used to prepare caviar from russula mushrooms.

Ingredients:

mushrooms – 1 kg;
large tomatoes – 3 pcs.;
granulated sugar – 20 g;
vegetable oil – 100 ml;
salt and spices - to taste.

Cooking process:

Boiled russula for caviar are placed in a colander.
Then they are crushed in a blender or passed through a meat grinder.
Place in a frying pan and fry in vegetable oil.
The tomatoes are cut into small pieces and placed in the mushroom mixture. Fry until the liquid from the tomatoes evaporates.
Add spices, salt and sugar, cook for another 15 minutes.
The finished mushroom caviar is placed in hot water in jars and rolled up.
Until it cools down, keep it upside down under a fur coat.

Calorie content of russula mushroom caviar

100 g of mushroom caviar contains approximately 88.4 kcal. If we consider BZHU, then in the preparation they are on average:

2.2 g proteins;
6.1 g fat;
6.5 g carbohydrates.

A more accurate calorie value depends on the ingredients added.

Terms and conditions of storage

Not all housewives decide to stock mushrooms for the winter. The reason is that these forest gifts can cause poisoning and botulism. That is why you need to know how long you can store russula caviar, as well as the optimal conditions for this.

Mushroom caviar can be stored:

7 days in the refrigerator;
12 months frozen in a container;
up to 12 months in a basement or pantry if the temperature does not exceed 10 degrees.

Important! Higher air temperatures may render the product unusable.

Conclusion

Russula caviar is an excellent addition to the family diet in winter. Few people will refuse a tasty snack. You can make several different options so that the whole family can satisfy their tastes.