How to cook mushroom caviar at home

Mushrooms are famous for their nutritional and healthy properties, so snacks based on them are served in every family. Many housewives prefer to harvest spins for the future through conservation. As a result of simple manipulations, households can enjoy a delicious dish at any time of the year. There are many recipes for mushroom caviar, consider them in order.

Features of cooking caviar from mushrooms

1. To prepare the dish, you can use any kind of edible mushrooms. However, this aspect does not exclude the need for pre-processing and cleaning of raw materials. It is mandatory to sort the mushrooms, exclude spoiled, dried and wormy.
2. Experienced chefs recommend soaking those mushrooms that cause doubts about freshness and edibility.To do this, prepare a solution of 3 gr. citric acid (you can replace 30 ml. of lemon juice), 10 gr. salt and 1.2 liters. warm drinking water.
3. The following types of mushrooms are considered the best options for cooking caviar: boletus, boletus mushrooms, honey agaric, boletus, chanterelles, champignons. You can cook a dish not only from the caps, but also from the legs.
4. Before cooking caviar, boil the mushrooms in salted water. The duration of heat treatment is 35-45 minutes. Next, the raw materials are fried in vegetable, butter or olive oil.
5. Mushroom caviar assumes a homogeneous consistency, for this reason all ingredients are ground immediately before spinning. You can use a food processor, blender, meat grinder.
6. If you plan to tighten the composition of the banks, pre-sterilize the container and cover. If possible, use plastic caps, not metal. In this case, you will avoid oxidation on the neck of the container.
7. Caviar, sealed with nylon covers, is stored exclusively in the refrigerator, basement or cellar. In this dish, packaged in cans with metal sealed lids,can be kept at room temperature.

Caviar from mushrooms with tomatoes

• tomato paste - 45 gr.
• onion - 800 gr.
• tomatoes - 850 gr.
• honey agarics - 0.95—1 kg.
• sugar - 15 gr.
• pepper - 5 peas
• salt —7–8 gr.
• vegetable oil - 175 ml.

1. Rinse the mushrooms under the faucet, move them to a colander or strainer, leave to drain. If necessary, clean the mushrooms, cook in salt water for half an hour, cool.
2. Wash the tomatoes, make a cross-cut on them, scald each fruit with boiling water. Now move the vegetable into the ice water, wait until the peel comes off. Chop into cubes, remove the stem.
3. Chop onions, mix with tomatoes, chop in a blender / meat grinder. Send the contents to the mushrooms again, add butter, sugar, salt, tomato paste. Put the cauldron on the stove, cover, simmer for 1 hour.
4. Constantly stir the contents so that the caviar does not start to taste bitter due to burning. Sterilize glass containers, place peas on the bottom. Pack up hot caviar in capacities, cork.
5. Turn the cans with the neck down, wrap a warm towel / blanket.Leave the eggs for a day at room temperature, then move to a place for long-term preservation.

Mushroom Caviar with Lemon Juice

• onion - 160 gr.
• mushrooms (any) - 800 gr.
• lemon juice - 15 ml.
• olive oil - 90 ml.
• Fresh parsley - 40 g.
• salt - 15 gr.
• crushed pepper (black) - at the tip of a knife

1. Throw the mushrooms on a sieve, rinse under a tap, leave to drain the liquid. Peel the raw materials, chop into slices. Send the mushrooms in salted water, cook for 45 minutes. Periodically remove the foam, cool after boiling.
2. Pour the oil into the pan, heat it, fry the chopped onion to a golden crust. Mix roasted vegetables with boiled mushrooms, add chopped parsley, lemon juice and oil residue from the pan.
3. Salt and pepper caviar, knead to a homogeneous consistency (as far as possible). Sterilize containers, dry them, package the contents. Cork up, leave on kitchen before cooling, then clean in cold.

Mushroom Caviar with Garlic

• garlic - 5 teeth
• mayonnaise - 55 gr.
• Butter - 60 gr.
• chanterelles or wild mushrooms - 550 gr.
• salt - 15 gr.

1. Enumerate mushrooms, excluding spoiled specimens.Wash them, dry, chop slices along the fibers. Optionally, you can separate the legs from the caps, then roll them into different banks.
2. Pass the garlic through a press-press, mix with mayonnaise and salt. Melt butter in a frying pan, fry the mushrooms until they shrink in volume.
3. As soon as this happens, add garlic-mayonnaise sauce and mix. Tomite the composition at low power for another 1 hour (under the lid), do not forget to stir.
4. When the caviar reaches the desired consistency, cool it and pass through a blender. Pack in dry, pre-sterilized containers, cork.
5. Prepare a deep pan, cover the bottom with a towel, put the jars inside. Fill them over the hanger with hot water, boil for 35-50 minutes, constantly pouring liquid.
6. After the expiration date roll up the container with the caps, turn the neck down, let it cool. Transfer to the cold for long-term storage, proceed to use in 5-7 days.

Mushroom Caviar with Vinegar

• carrots - 550 gr.
• mushrooms (chanterelles or champignons) - 2.4-2.6 kg.
• Sweet Onion - 550 gr.
• vegetable oil - 280 ml.
• chili pepper (dry) - 3 gr.
• Acetic solution (concentration 9%) - 30 ml.
• salt - 35 gr.

1. Conduct a preliminary preparation of mushrooms: sort, clean and rinse them. Make a solution of water and salt, send the raw material to cook. The duration of heat treatment is 35-45 minutes.
2. After the allotted time, remove the mushrooms with a slotted spoon, let them cool, then chop them randomly. Grate the carrots, chop the onion very finely, mix the vegetables with the mushrooms.
3. Pour the oil into a deep frying pan, heat it, and fry the composition to obtain a soft consistency. Salt and pepper (optional) dish, leave the mixture to stew for one hour.
4. Do not forget to mix the caviar, otherwise it will burn and start to taste bitter. Approximately a quarter of an hour before readiness, add the vinegar solution.
5. Boil the jars and let them dry. Spread the eggs in capacity, roll up, turn the neck down. Wrap a towel, leave to cool. Bring the container cold or leave at room temperature.

Caviar of mushrooms with bell pepper

• onions - 475 gr.
• tomatoes - 500 gr.
• mushrooms - 1.4 kg.
• salt - 20 gr.
• vegetable oil - 185 ml.
• carrots - 450 gr.
• Bulgarian pepper - 475 gr.
• black pepper (minced) - 4-6 gr.

1. Using a sharp knife, remove the top layer from the carrot, chop the vegetable into cubes or half rings. Treat the Bulgarian pepper, chop it with arbitrary sticks. Peel the onions, cut the component into 6 parts.
2. Rinse the tomatoes under the faucet, make a cross in the shape of one piece. Dip the vegetable in boiling hot water, wait 1-2 minutes. Remove the tomatoes and immediately send in ice water. Remove the peel, cut off the inedible area, chop into cubes.
3. Combine the peeled vegetables in one composition, send in a blender or meat grinder, chop to the formation of porridge. Wash mushrooms, send them to boil in popliteal water, soak in solution for 40 minutes. Then cool and turn into a puree.
4. Mix vegetables with mushrooms, add pepper, oil and salt. Prepare a cauldron, stew components in it for 1.5 hours. Stir the contents periodically to prevent burning. When the roe is cooked, immediately roll it into sterile jars.
5. Turn the container down the neck, leave for 10-14 hours to cool. Transfer the jars to the basement or refrigerator, proceed to use after 10 days. Enjoy your meal!

Consider the recipes for cooking caviar with the addition of tomatoes, lemon juice, bell pepper, vinegar, garlic, mayonnaise. If desired, add Provencal spices, chilli peppers or boiled beans.

Video: mushroom caviar for the winter