Mushroom caviar from tremors for the winter: recipes

In autumn, harvesting mushrooms for the winter becomes one of the main activities for lovers of quiet hunting. Among other preserves, mushroom caviar enjoys well-deserved popularity. And you can prepare it from almost any variety of mushrooms. Volnushki can please mushroom pickers with a truly bountiful harvest. Therefore, caviar from tremors is a very rewarding preparation. And, using numerous and varied recipes, you can make magnificent and tempting supplies of this dish for the winter.

Is it possible to make mushroom caviar from trumpets?

Mushroom caviar is a universally used preparation. It can also be used as a filling for pizza, pies and pies, as an additive to main courses, and even just as a snack, spread on bread or toast.

Many housewives, knowing that volushki are classified as conditionally edible mushrooms, doubt whether it is possible to prepare mushroom caviar from them. In fact, this is quite possible, and it tastes no worse than using butter, honey mushrooms or even saffron milk caps. Moreover, tremors are usually found in larger quantities than other mushrooms. And the methods for preparing caviar from volushkas are very diverse. After all, it can be created from boiled, salted, and even dry fried eggs.

How to prepare mushroom caviar from tremors

To make mushroom caviar, you will need, first of all, the mushrooms themselves, pink or white, it doesn’t matter. Mushrooms brought from the forest are traditionally cleaned of debris, washed, the lower part of the stems is trimmed, and, if possible, the fluffy fringe edging the caps is removed.

Mushroom caviar can be prepared from both the caps and the legs of the mushrooms. Therefore, if not many mushrooms were collected, the caps can be used, for example, for frying in batter or with sour cream. And the legs will serve as wonderful raw materials for making caviar.

But before preparing any dish, the volushki need additional soaking and boiling. Because their fruiting bodies contain bitter milky juice, which, if consumed fresh, can even cause food poisoning.

Soak the waves in cold water for 1 to 3 days. The water must be changed periodically during soaking. The frequency of water changes depends on the temperature at which the soaking process occurs. If it is warm outside, then the water can be changed every 6-8 hours so that the mushrooms do not sour.

And to completely remove the bitterness from the volushki, they must also be boiled in water with the addition of salt and citric acid for at least half an hour.

Traditional recipe for caviar from volushka

Mushroom caviar from boiled trumpet mushrooms is prepared in the traditional form with a minimum amount of ingredients.

You will need:

• 2.5 kg of prepared boiled mushrooms;
• 3 large onions;
• 12 black peppercorns;
• 3 bay leaves;
• 1.5 tbsp. l. table vinegar 9%;
• 300 ml vegetable oil;
• salt to taste.

Preparation:

1. The mushrooms are crushed using a meat grinder and transferred to a thick-walled pan, adding half of the vegetable oil specified in the recipe.
2. The onion is cut into rings, fried in the other half of vegetable oil and also passed through a meat grinder.
3. Add to the mushrooms and add black pepper, salt and bay leaf.
4. With frequent stirring, boil the mixture over low heat for about an hour and a half.
5. After 1 hour 20 minutes add vinegar.
6. Hot caviar is placed in small sterile jars, sealed tightly and cooled for 24 hours.

How to make mushroom caviar from mushrooms with tomatoes

Unlike other recipes for mushroom caviar from tremors, this appetizer is best prepared at the height of the autumn season, when you can easily find a lot of fresh, cheap tomatoes, and a photo will help you imagine what the result will be.

You will need:

• 1 kg of volushki;
• 1 kg of tomatoes;
• 1 kg of onions;
• 500 ml vegetable oil;
• 2 tbsp. l. 9% vinegar;
• salt, sugar, ground black pepper - to taste.

Preparation:

1. Mushrooms are ground through a meat grinder or using a blender.
2. Tomatoes and onions are cleaned of all excess and also turned into minced meat.
3. Mix mushrooms, onions and tomatoes, add sunflower oil, salt, sugar and spices.
4. Simmer over moderate heat for about 40 minutes.
5. Then pour in vinegar, bring to a boil and immediately place the finished caviar in sterile jars.
6. They are rolled up for the winter and, after cooling, placed in storage.

Delicious trumpet caviar with carrots

Carrots are a popular ingredient that softens the taste of mushroom caviar and gives it greater sweetness.

You will need:

• 2 kg of volushki;
• 3 large carrots;
• 3 large onions;
• 400 ml vegetable oil;
• 1/3 tsp. mixture of ground peppers;
• salt to taste;
• 1 tbsp. l. 9% vinegar.

Preparation:

1. The soaked and boiled volushki are washed again in cold water and crushed using a blender or meat grinder.
2. Onions and carrots are peeled, cut into strips and rings and first fried in a small amount of oil over high heat.
3. Then it is crushed to a puree and mixed with mushrooms.
4. In a deep frying pan or saucepan, pour a mixture of vegetables and mushrooms with vegetable oil and simmer the caviar over low heat without a lid for about 1.5 hours.
5. During the stewing process, the mass must be stirred periodically to prevent burning.
6. The boiling preparation is distributed into sterile jars and sealed for the winter.

How to make mushroom caviar from salted trumpets

You can prepare a very savory appetizer from salted volushki, which will not be equal on the festive table.

You will need:

• 1000 g of salted trumpets;
• 2 cloves of garlic;
• 2 onions;
• 100 ml vegetable oil;
• ¼ tsp. ground black pepper;
• 70 ml 9% table vinegar.

Compared to other recipes, preparing mushroom caviar from salted trumpets for the winter will take very little time.

Preparation:

1. Onions and garlic are peeled and finely chopped with a sharp knife.
2. Sauté in a deep frying pan so that the vegetables acquire a golden hue, but do not burn.
3. Salted trumpets are washed under running cold water and pureed using a blender or meat grinder.
4. Add the mushrooms to the onions and garlic and simmer for no more than 10 minutes.
5. Add spices, vinegar, and the rest of the vegetable oil.
6. Mix thoroughly, turn off the heat, and place in sterile jars.
7. Cover with lids and additionally sterilize mushroom caviar in a water bath for about a quarter of an hour (0.5 liter jar).
8. Twist, cool and store.

Recipe for mushroom caviar from dried tremors

Dried mushrooms are not very often prepared for the winter, because, unlike the same porcini mushrooms, they will not have such an intense mushroom aroma. But they are very useful for preparing mushroom caviar.

The cooking technology itself is no fundamentally different from using freshly cooked mushrooms. The main thing is that additional time is needed to have time to saturate the waves with the necessary moisture. Typically, dried mushrooms are soaked overnight (at least 12 hours) in cold water. Then it is washed additionally and then used further according to the recipe.

From 100 g of dried mushrooms after soaking, you can get about 1200 g of mushrooms suitable for further culinary processing.

How to prepare caviar from trumpets with mustard

Mustard can give the caviar from Volushka mushrooms a piquant pungency and an attractive taste. Even just spread on bread, it will satisfy the most demanding requirements.

You will need:

• 1 kg of volushki;
• 1.5 tbsp. l. dry mustard;
• ½ tsp. citric acid;
• 6 tbsp. l. vegetable oil;
• 4 tbsp. l. 6% vinegar;
• salt and ground black pepper to taste.

Preparation:

1. Soaked and boiled mushrooms are crushed through a meat grinder.
   Attention! If you want to get a more uniform and fine-grained consistency of caviar, you can pass the mushroom mass through a meat grinder twice.

2. Vinegar is combined with vegetable oil, mustard, citric acid, salt and pepper are added.
3. Mix everything well, bring to a boil over medium heat and heat for another 15 minutes.
4. Place in jars, cover with lids and sterilize for 45 minutes from the moment the water boils.
5. They are rolling up for the winter.

How to prepare caviar from trumpets with lemon

Among the methods of preparing caviar from volnushka for the winter, there is one in which lemon juice is used instead of table vinegar.

This recipe seems to be specially intended for those who take special care of their health. As a result, the taste of mushroom caviar becomes softer and more natural.

You will need:

• 1 kg of mushrooms;
• 3-4 tsp. freshly squeezed lemon juice;
• 2 onions;
• 4 tbsp. l. sunflower or olive oil;
• ground pepper and salt.

Preparation:

1. The prepared volushki are turned into a homogeneous mass using a meat grinder.
   
2. Onions cut into rings are fried in oil, then chopped in the same way and added to the mushrooms.
3. Add lemon juice, pepper and salt, mix and bring to readiness for 15-20 minutes over moderate heat.
   
4. Hot mushroom caviar is placed in sterile glass jars and covered with tight plastic lids.
5. After cooling, store in the refrigerator.

How to prepare caviar from frozen volushkas

The preparation of mushroom caviar from frozen volushka mushrooms is no fundamentally different from fresh ones.Especially if before freezing the volushki were soaked and boiled in salted water. But it is very convenient to take out the required amount of frozen mushrooms at any time and create fresh and very tasty caviar from them. Moreover, the ingredients for the recipe were selected out of season, which are easy to find at any time of the year.

You will need:

• 3 kg frozen trumpets;
• 500 g onions;
• 500 g carrots;
• 4 tbsp. l. tomato paste;
• 2 tbsp. l. 9% vinegar;
• pepper, salt - to taste;
• 350 ml sunflower oil.

Preparation:

1. At night, frozen mushrooms are transferred to a regular compartment of the refrigerator so that by morning they can defrost naturally.
2. In the future, all the main steps for making caviar are repeated according to the traditional recipe.
3. After simmering the mushroom mass in oil with chopped carrots and onions for some time, tomato paste is added to them and simmered for another half hour.
4. 10 minutes before they are ready, add spices and vinegar and place them in jars.
5. The same number of eggs are sterilized in a water bath to preserve them for the winter. Or take a sample and enjoy its taste immediately after cooling.

How to make caviar from trumpets with garlic

You will need:

• 2.5 kg of prepared mushrooms;
• 2 large onions;
• 1.5 heads of garlic;
• 2 bay leaves;
• 1.5-2 tbsp. l. chopped dill;
• 1 tbsp. l. 9% vinegar;
• 120 ml vegetable oil;
• salt and pepper mixture - to taste.

The entire preparation scheme is similar to that described in the traditional recipe. Garlic is introduced in crushed form after 15 minutes of stewing the mixture of mushrooms and onions. To store caviar for the winter, it is advisable to sterilize it.

Delicious caviar from saffron milk caps and volnushki

Below is a recipe for very tasty caviar made from volushkas with the addition of salted saffron milk caps.Few people doubt the delicious taste of the latter, and when salted they are one of the most delicious varieties of mushrooms.

You will need:

• 1 kg of soaked and boiled trumpets;
• 1 kg of salted saffron milk caps;
• 200 ml vegetable oil;
• 2 onions;
• 3 cloves of garlic;
• ¼ tsp. ground black pepper;
• 100 ml 9% table vinegar.

Preparation:

1. Finely chopped onion and garlic are fried in a small amount of oil.
2. If necessary, salted saffron milk caps are washed in cold water to remove excess salt, and together with the mushrooms, they are crushed in a blender.
   

3. Combine mushrooms with garlic and onions, add the remaining oil, black pepper and simmer for 15-20 minutes until tender.
4. Pour in vinegar, mix, place in clean dishes and, covering with lids, sterilize for a quarter of an hour in boiling water.
5. Roll up for the winter.

Using the same principle, you can prepare caviar from tremulous mushrooms with any other mushrooms: honey mushrooms, chanterelles, boletus, russula, and sow mushrooms.

How to make caviar from redfish for the winter in a slow cooker

A slow cooker can make the process of making mushroom caviar easier, since individual stages of cooking will not require constant attention. But overall the technology remains the same.

The composition of the ingredients can be taken from any of the above-described recipes for caviar from tremors.

Preparation:

1. Grate the carrots and cut the onion into cubes. Place in a bowl and turn on the “baking” mode for half an hour.
2. Cooked volushki are turned into a homogeneous mass using a meat grinder or food processor.
3. Fried vegetables from the slow cooker are also sent there.
4. The mixture obtained at this stage, together with all the released liquid, is placed back into the bowl, oil and spices are added, and the “baking” mode is again set for half an hour.
5. Add vinegar and crushed garlic to the bowl.
6. Distribute the caviar among the jars.

Storage rules

If jars of mushroom caviar are covered with tight nylon lids and stored strictly in the refrigerator, then you can do without sterilization. True, the shelf life in this case should not exceed 5-6 months. To be stored in the basement or simply in a cool pantry, caviar requires additional sterilization and hermetically sealed with metal lids. In the cool and dark of the cellar, such caviar can be preserved for 12 months.

Conclusion

Caviar from volushki cannot help but tempt you with its relative ease of preparation and the ability to deliciously utilize a large number of mushrooms. With its help, you can easily replenish your winter supplies with a delicious and nutritious snack that will be useful in any situation.

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