Mushroom caviar from boiled mushrooms - recipes for the winter. Mushroom caviar for the winter, a recipe through a meat grinder with a step by step photo

17.10.2019

Mushrooms are famous for their rich composition and availability of nutrients. Although they belong to plant foods, they are not inferior in calories to meat. That is why our mushroom caviar will appeal to everyone: both vegetarians and those who observe low calorie diet, and gourmets. So feel free to offer the caviar recipe to all your friends.

Delicious caviar recipe

Mushroom caviar, the recipe of which we will now analyze, is prepared from any fresh mushrooms. But it's better if they are mushrooms. Mushrooms must be boiled, and if they are mushrooms with bitterness, for example, milk mushrooms, then soak in cold water. By adding to the recipe, we get the expressive taste of mushroom caviar.

We must have:

2 kg of fresh mushrooms;
300 gr. onion;
juice of half a lemon;
olive oil - 4 tbsp;
salt and black pepper.

Recipe:

Place peeled and chopped mushrooms in a large saucepan and cook for an hour. Be sure to observe the cooking time to avoid poisoning. Then cool and drain in a colander.
Chop onion and fry in oil in a pan.
We pass the cooled mushrooms through a meat grinder. We do this 2 times. Mix onions, mushrooms, sprinkle with pepper, add 1 tablespoon of salt - mushrooms love salt.
Fry the whole mixture for 5-10 minutes so that the pepper gives the mushrooms an enhanced taste and aroma. Remove from the stove, put in sterile jars, adding lemon juice.

Classic caviar recipe

In the basic recipe for caviar, we need only 3 components: onions, mushrooms and vegetable oil excluding spices. Our mushroom caviar different varieties- you can take, chanterelles, boletus, mushrooms, will be prepared in 2 steps: cook the mushrooms, then chop. Such a simple recipe.

We will need:

1.2 kg fresh or 700 gr. salted mushrooms;
sunflower oil - a few tablespoons;
a couple of bulbs.

Recipe:

Soak the salted mushrooms in water for 2-3 hours to release the salt. If the mushrooms are fresh, then you need to wash them with salt and boil them in a large amount of water - it will take 1 hour to cook.
Drain water from mushrooms. Peel the onion and cut into 4 pieces.
Chop the onion and mushrooms. Caviar will be better if its grains are small and the mass is homogeneous. For this, it is better to use a cut, but a meat grinder is also suitable - skip 2 times. Add 1 tsp. pepper and salt, season with oil.

Let's take:

a few carrots and the same amount of onions;
1.5 kg of fresh mushrooms - any, honey mushrooms are better;
sunflower or olive oil - 180 gr;
table vinegar - 60 gr;
3-4 leaves of lavrushka;
black peppercorns;
red ground pepper;
2 tablespoons of salt.

Recipe:

Sort the mushrooms, rinse in salt water, boil in a large container for 20 minutes. Throw it in a colander.
Install a large nozzle in the meat grinder and skip boiled mushrooms.
Peel the onion and, finely chopped, fry in oil with carrots grated on a coarse grater until golden brown.
Mix the mass with spices, salt, add lavrushka and place in pure form for baking. Add the remaining oil.
Preheat oven to 240°C. We put the form and simmer for 2 hours. 15 minutes before the end of the carcass, pour vinegar.

Our mushroom caviar is ready. It is not difficult to guess that due to the long languishing in the oven, it acquired a special aroma.

When preparing for the winter, spread the mass in clean sterile jars and roll up. Such caviar is stored until spring.

Mushroom caviar from champignons with walnut

Caviar, the recipe of which we will now offer, is suitable for gourmets and those who are attracted by everything unusual. We will take champignons - these mushrooms are famous for their extraordinary taste, and we will slightly season them with walnuts. So we get an oriental-style recipe.

Prepare:

800 gr. fresh champignons;
300-350 gr. carrots;
200 gr. Luke;
90 gr. walnut without shell;
sunflower oil;
garlic - 3-4 cloves;
black pepper.

Let's start cooking:

Mushrooms are cleaned of debris, washed and cut into large pieces. We spread the mushrooms on a baking sheet, put in the oven, detect for 20 minutes. Mushrooms should dry out a little at 180°C.
Using a large grater, chop the carrots. Cut the onion as small as possible. We clean the garlic cloves.
Put the onion in the pan and fry in oil. Add carrots to the onion and fry over low heat for 8 minutes. We're filming.
We take the champignons out of the oven, pass them through a meat grinder, adding onions with carrots, garlic, Walnut. Seasoned with oil, sauce and spices, do not forget to salt, mix.

Calories: Not specified
Time for preparing: Not specified

Ingredients:

- 350 - 400 g of frozen forest mushrooms;
- 1 medium-sized onion;
- 1 small carrot;
- 1 - 2 tsp butter;
- 2-3 tablespoons of vegetable oil;
- salt, ground black pepper to taste.

How to cook with a photo step by step

For caviar preparation, you can use almost any Forest mushrooms: white, boletus, boletus, boletus, mushrooms, chanterelles and others. Usually, before freezing, all wild mushrooms are boiled, that is, a semi-finished product is present in the ingredients. If, nevertheless, the mushrooms were not boiled before freezing, without defrosting them, dip them into boiling water and boil for 5-7 minutes. Frozen mushrooms in advance, about 30 minutes, we take out of the refrigerator so that by the beginning of processing they remain slightly frozen (this makes them easier to grind). If you have not done this, you can put the mushrooms in a colander and pour boiling water over them - they will quickly begin to defrost.

We wash the carrots and peel them. We rub the carrots on a large grater.
Onions are peeled and cut into small cubes or half rings.

Place the onion in a preheated pan with vegetable oil and sauté it for 5-7 minutes, until transparent. Add the carrots and fry everything together for another 5-7 minutes, until the carrots are almost ready.

Adding to the pan butter, mix.

While the vegetables are cooking, finely chop the mushrooms. We put the mushrooms in a pan with onions and carrots and fry everything together until all the liquid has evaporated.

Salt and pepper the dish to taste. You can add a little seasoning, which is suitable for cooking mushroom dishes.

We cool and either cut everything as small as possible or pass through a meat grinder with large holes. I prefer the first option - with cutting.

Mushroom caviar from frozen mushrooms can be served in small bowls.

Or on crispbread, or on small slices of bread..

Tips & Tricks:
Caviar is best cooked from similar species mushrooms. So, white can be combined with boletus or boletus. But chanterelles need to be cooked separately, otherwise pieces of red color will appear in the caviar, which can worsen appearance dishes.
Can be used instead of salt soy sauce. It will give the dish an even richer taste.
Spicy lovers can add garlic passed through a press to the finished caviar, the amount is to their liking.
And here's how to prepare

Probably, every housewife dreams of a wonderful self-assembly tablecloth, which will set the table in no time without any extra time. After all, admit it, you don’t always have the time and desire for culinary exploits. It's just in such cases that they help out a lot. winter preparations. There is a miracle jar in stock - consider a quick snack is ready. In such cases, different canned salads or caviar. Actually, I want to talk about caviar today. It's crazy delicious caviar from mushrooms for the winter with carrots and onions. The recipe through a meat grinder is fast enough, you can make a lot of caviar at once, there would be mushrooms. I prepare it every year, and always use one, in my opinion, the most successful version of the recipe. Such caviar can be served as an appetizer, or can be used as a sandwich mass or as a filling for pies.

Ingredients:

mushrooms - 1 kg,
onion - 250 g,
carrots - 250 g,
garlic (large) - 5-6 cloves,
vinegar essence - 1/3 tsp,
vegetable oil - 50-70 ml,
salt - 1 tbsp. l.,
allspice - 3-4 peas,
Bay leaf(medium-sized) - 2 pcs.,
ground pepper - to taste and desire.

How to cook caviar from mushrooms with carrots and onions for the winter

Mushroom caviar is equally well obtained from both fresh and frozen mushrooms. This time I used my homemade freezer. The mushrooms were already boiled, I just had to defrost them, rinse and put them in a colander in order to get rid of excess liquid. Everything, mushrooms are ready for further work- we twist them in a meat grinder.

What to do with fresh mushrooms? We first sort them out, get rid of excess garbage and only then wash them. Pour the washed mushrooms with cold, slightly salted (but not necessarily) water and boil until tender. Honey mushrooms are boiled for 20-30 minutes, as soon as they settle, they are ready. Drain the water and then the mushrooms can be used.

Now vegetables. I note right away that only the addition of onions is mandatory, carrots are optional. I always put it in caviar, because with carrots caviar comes out more juicy and fragrant. Grind carrots and onions as you would regular vegetable frying, say, in soup. We chop the onion into cubes.

Shred carrots with a large grater.

Pour oil into a deep frying pan or brazier, warm it up, then throw in vegetables and reduce the fire. Vegetables should be more stewed, not fried. We bring them to a soft state and remove.

As soon as they were removed, we grind them into caviar with a meat grinder, it is thanks to this technology that we will get caviar, and not vegetable puree. I also used the second option.

Shredded vegetables are sent back to the brazier, chopped mushrooms are also reported to them.

Now it's time to salt the caviar, add pepper (both ground and allspice), bay leaf and vinegar essence. Here, it does not play the role of a preservative, but is added solely for taste, therefore, if you don’t like acetic acidity, it’s okay, this ingredient can be safely excluded from the list. Instead of essence, you can take ordinary table vinegar, adjust the proportions to your taste.

Lastly, add minced garlic or a fine grater to the caviar, mix. We leave the caviar on the stove until the liquid has completely evaporated, then remove it.

We lay out the hot caviar in sterile jars, screw it on, let it cool and either put it away for storage or take a sample. ;)

0.5 kg of boiled mushrooms;
5 onion heads;
75 ml of sunflower oil;
1 tsp 9% vinegar;
black pepper (ground), salt - to taste;
2 bay leaves.

Cooking:

Rinse the mushrooms thoroughly, remove all dirt from them, free the legs from plaque. You can use a regular knife for this.

After the mushrooms are cleaned of plaque, washed, they need to be boiled. For this you need a pot. big size. Mushrooms are filled with water and put on fire. It is recommended to salt the water a little, to taste. Enough 1 tablespoon per 5 liters of water.

In the process of boiling on the surface appears a large number of foam. It must be removed in a timely manner.

Boil the mushrooms for half an hour, drain the water and carefully place in a colander, let cool. Skip the boiled mushrooms with a wire rack with large holes.

It is recommended to chop the onion with a knife. This will give the workpiece a denser texture.

Lightly fry the chopped onion in oil. As an option: put it out on the water. In this case, it will not be felt in the workpiece.

As soon as a golden crust has formed on the onion, add it to the minced mushroom. Simmer the resulting mixture for 40 minutes in a container with a tightly closed lid. The mass should be properly steamed. Sometimes you need to stir the workpiece.

After that, pepper, vinegar, bay leaf are added. Everything is taken in individual proportions, depending on taste preferences. Simmer contents for 10 minutes. Before you spread the mushroom caviar in jars, you need to remove the bay leaf.

Banks must be sterilized. This requires a large bowl. Fill container warm water. Be sure to put gauze on the bottom and put jars on it for sterilization. Carefully remove the finished containers, tighten the lids tightly. Put under a blanket.

Caviar from white mushrooms - a recipe for the winter with carrots and onions

For the preparation of caviar from mushrooms, large-sized fruits are suitable. An important component of the preparation of a delicious mushroom snack is the exact observance of the cooking recipe. The result is excellent.

Ingredients (per 1 kg of mushrooms):

50 grams rast. oils;
2 carrots;
2 heads of lettuce onion;
2 tbsp. l. salt;
red pepper (ground), cinnamon - at your discretion;
5 peas of allspice;
1 kg of mushrooms;
2 tsp vinegar 9%.

Cooking:

Rinse the mushrooms well under running water. Can be cut into pieces (optional).

Take a pan with a deep bottom, put the mushrooms, fill with water. Nothing extra needs to be added. Boiling time: 25-30 minutes. After the time has elapsed, throw the mushrooms into a colander for re-rinsing.

Cool the cooked fruits and pass through a meat grinder.

Coarsely grate the carrots, cut the onion into rings.

Heat the vegetable oil in a frying pan and fry the onions and carrots a little on all sides. This will take about 10-15 minutes. Twist vegetables as well as mushrooms.

Combine everything chopped in one pan, stir, season with the right amount of spices to taste.

Cook over low heat for 25 minutes. It is very important to constantly stir the contents to avoid burning.

Before the end of cooking for 5 minutes, it is worth pouring 2 teaspoons of vinegar into the mixture. Mix well.

Snack jars should be well sterilized. It remains only to fill them with mushroom caviar and tightly close the lids.

In the process of preparing this dish, you should use containers with thick walls. The amount of snack (subject to the exact observance of the ingredients) is small: even a frying pan with high sides is quite suitable for cooking.

Caviar from dried mushrooms

Mushroom caviar, harvested for the winter, is especially delicious obtained from dried fruits. It turns out a simple dish, at the same time, it can be safely attributed to delicacies. For snacks, only forest mushrooms are suitable. Their aroma cannot be replaced by any modern flavor additive. When a dish is made exclusively from mushroom caps, it is delicious in a special way. Instead of spices, it is enough to add a mixture of Provence herbs.

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We need:

Boiled mushrooms - 1.5 kg
Onion - 700 g
Carrot - 600 g
Black pepper (ground) - 1 teaspoon
Garlic (we have dried powder) - 2 teaspoons
Salt - 2 teaspoons + to taste
Table vinegar (9%) - 2 tbsp. spoons
Vegetable oil - to taste (for frying and stewing, we take up to 150 ml)

If the garlic is fresh, then 5-7 large cloves.

If you want more spices, then 2 bay leaves and 5 peas of allspice.

Important details.

The yield of conservation is about 2.2 liters.
It is believed that for a rich result, it is better to use fresh forest mushrooms and not even all in a row, but only lamellar ones. Ideal for preparing caviar from mushrooms, mushrooms, mushrooms and champignons.
In cases with a meat grinder, this principle is not so important. Feel free to cook from a mixture with tubular. These are white, Polish, flywheels, boletus. Some sliminess during boiling and roasting will be lost in the general ensemble.

How to cook.

Wash the mushrooms well. Better in running water, turning over with hands. Boil in salted water - an average of 20-30 minutes. Mushrooms are cooked if they sink to the bottom.

Drain the liquid through a colander. Excess moisture is useless to us. You can put it on a towel to air dry while we prepare the onions and carrots.

With them, everything is also simple: clean, grind and fry in a pan, like a soup dressing. First, the onion in hot oil - hold for 2-3 minutes until translucent. Then we pour carrots to it - another 5-7 minutes on fire. We process this colorful mixture through a meat grinder. It is better to put a large grill.

Following the root crops, we send boiled mushrooms to the twisting. Mix the mass, salt and add pepper and garlic powder.

We extinguish everything on a small fire. This takes up to 50 minutes. At the end, we taste for salt, adjust for ourselves and pour in the vinegar. Mixed, sweated for another 5 minutes and laid out hot in sterilized jars.

If we use fresh garlic, then it is better to chop it with a knife and put it in the stew 15 minutes before the end.

Let's add variety

With the same composition, you can make caviar differently.

We chop the mushrooms with a knife - at home, randomly, then smaller, then larger. Through a meat grinder we turn only fried onions and carrots. It will turn out richer and very harmonious. We have this option - one of the most favorite stocks for future use.

There is also a third algorithm for the indicated proportions.

It is for lovers of homogeneous alternatives, when caviar falls on bread like a pate. All at once - through a meat grinder with a large grate, salt and stew. Garlic, favorite spices and vinegar put closer to the end. In this case, the evaporation time of moisture increases - up to 60 minutes. We focus on the readiness of carrots and be sure to test for salt before putting vinegar.

By the way, among the ingredients there may be ripe tomatoes of not the most watery variety (cream, etc.). Slightly reduce the carrots and onions, and on them total weight decorate the composition with tomatoes. Another idea with a consistent result for our recipes is munching!

"Kaleidoscope" of boiled mushrooms with vegetables

Let's not limit ourselves. Let the first violin be accompanied not only by the usual duet, but by a whole vegetable orchestra. Moreover, this mushroom melody can be preserved until the new year even without vinegar.

Ingredients:

Mushrooms (boiled) - 1 kg
Tomatoes - 600-800 g
Onion - 500 g
Carrot - 300 g
Sweet pepper (red) - 300 g
Salt - 1-1.5 tbsp. spoons
Sugar - 1 tbsp. the spoon
Oil - 150-200 ml
Parsley - 1 medium bunch
Bay leaf - 2-3 leaves
Black pepper (ground) - to taste
Allspice (peas) - to taste

Yield - approximately 3 l

Cooking.

Let's prepare the mushrooms. We wash them and boil them in salted water - an average of 20-30 minutes. Drain excess liquid through a colander.

Now the key point is to choose one of the three grinding options. You can skip everything through a meat grinder, beat in a blender to a consistency with small pieces or finely chop with a knife. This will determine the texture of the snack.
We especially like the contrast, when the gifts of the forest and tomatoes go through a meat grinder, and we chop the vegetables finely with a knife or use a grater. Try it if you have an extra minute.

So, in different bowls, scroll mushrooms and tomatoes through a large grill.

Finely chop pepper and onion. Three carrots on a grater, size to taste, large regular - as always, out of place.

Fry the onion until golden brown - 3-4 minutes. Add pepper and carrots to it - 5 minutes on fire. The next tomatoes - stew for 5 minutes.

The mushroom mass is sent last to the mixture. Stew caviar - 30 minutes. Do not forget to wield a spatula with passion a couple of times - so the dish does not burn.

By the end of cooking, add salt and sugar, herbs and spices. Simmer for another 10 minutes and hot lay out the caviar in jars.

For long-term storage, sterilization is needed: 500 ml - 10 minutes, 1 liter - up to 20 minutes. We count from the moment of boiling water, which we pour on the shoulders of the cans.

Hermetically rolled up, let the stocks cool under the blanket. It is best to store in a cool place, away from light.

The charm will stand all winter, if you add 1 teaspoon of vinegar per jar (0.5-0.7 liters). Without a bite, only acids from tomatoes act as a preservative.

"Solnechnaya" with carrots, onions and zucchini

The case when additional vegetables are tasty to cut. Zucchini is the basis here. Our favourites! How easily they adapt to the mushroom disposition. We will get a very tender dish, where, however, there will be something to chew on. A wonderful ensemble not only for bread, but also as a side dish.

According to the algorithm, the recipe is similar to the previous ones, but will require sterilization. But we do not need to pre-boil the mushrooms. If there is a choice, it is better to take lamellar ones or their mixture with tubular ones.

We need:

Zucchini - 2 kg
Fresh mushrooms - 800 g
Tomatoes - 800 g
Onion - 500 g
Carrot - 300 g
Salt - 2 tbsp. spoons
Turmeric - 1 tbsp. the spoon
Sugar - 60-80 g
Vegetable oil - 250 ml (150+100)
Apple cider vinegar (6%) - 5 teaspoons

Important details.

The yield of conservation is about 4.5 liters.
We take young zucchini whole. We remove the skin and seeds from the old ones. The latter can be easily scraped off with a spoon.

How to cook.

We cut the zucchini into small cubes. In the same size, chop the tomatoes (you can peel). Finely chop the onion. Three carrots on a grater.

We twist the washed and slightly air-dried mushrooms through a meat grinder. If you want to cut, then in the size of zucchini.

In a large saucepan, fry the onion and add turmeric and salt. Zucchini are sent to them - simmer the mixture for 15 minutes over low heat. Then put the tomatoes and sugar - another 10 minutes on the fire.

During this time, separately fry the mushrooms with oil so that the liquid evaporates a little. We send the condensed mushroom mass to a saucepan. Stir and simmer gently for up to 10 minutes.

Taste for salt and add vinegar at the very end. Can be laid out in sterilized jars. We will send them for a brief sterilization and seaming. For jars 500-700 ml - 15 minutes.

We put the caviar to cool wrapped, as usual. Store in a cool and dark place.

Mushroom caviar from boiled mushrooms - recipes for the winter. Mushroom caviar for the winter, a recipe through a meat grinder with a step by step photo

Delicious caviar recipe

Classic caviar recipe

Mushroom caviar from champignons with walnut

How to cook caviar from mushrooms with carrots and onions for the winter

Caviar from white mushrooms - a recipe for the winter with carrots and onions

Caviar from dried mushrooms

Let's add variety

"Kaleidoscope" of boiled mushrooms with vegetables

"Solnechnaya" with carrots, onions and zucchini

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