How caviar is made from honey mushrooms. Caviar from honey mushrooms. Method for preparing caviar with vegetables

Autumn is a great time to prepare all kinds of dishes for the winter, as they say “one day feeds the year.” During the long winter, it’s very nice to get something tasty from your cellar. For such an occasion, we prepare mushroom caviar.

Caviar can be added to various fillings or eaten as an independent dish. It can be added to the filling for dumplings, pies, casseroles, and you can even make soup. Here you can fantasize limitlessly.

Any mushrooms are suitable for preparing caviar. Just don't mix different varieties. Of course they must be edible))). But the leader, of course, is honey mushrooms. Their incredible taste and aroma will please any gourmet.

This year we picked a lot of mushrooms. To be more precise, honey mushrooms. I collect mushrooms of different sizes. The small ones are young for pickling and drying, and the large ones, slightly overgrown, are suitable for caviar. Having made sure that there are no “inhabitants” in them, I boldly put them in the basket.

Honey mushroom caviar is a very tasty appetizer. There are many recipes for making mushroom caviar. Today we have a classic cooking method. Even if this is your first time preparing this dish, I am sure that you will succeed, the main thing is your desire!!!

Ingredients

• Honey mushrooms
• Onion - 2 pcs.
• Ground pepper
• Vegetable oil for frying

For caviar from honey mushrooms, any honey mushrooms are suitable, even if they are overgrown or not beautiful in the caviar, no one will notice))).

So, first we need to peel and wash the mushrooms, then we boil them.

After boiling for about 5 minutes, we drain the first water. Fill the mushrooms with water again and cook for another 15-20 minutes.

Peel 1 onion and pass through a meat grinder along with the mushrooms.

Heat vegetable oil in a frying pan and first fry the finely chopped onion.

The onions are browned, pour in the twisted mushrooms and onions. Salt and pepper to taste.

Stir constantly to prevent the caviar from burning. We need all the moisture to evaporate.

As soon as the moisture has evaporated, fry for another 3 minutes and you can package it in jars.

Delicious honey mushroom caviar is ready!!!

Honey mushroom caviar recipe with carrots and onions

There is probably no family in Russia in which they do not prepare caviar from mushrooms. This tradition dates back to Soviet times. There was no such abundance in the stores, so all housewives prepared all sorts of goodies on their own. After some time, the situation changed and store shelves were filled with all sorts of different products. But it seems to me that dishes prepared with your own hands will be much tastier. Therefore, I suggest you prepare your own caviar from honey mushrooms.

In this recipe we will add carrots for a sweet note and of course onions will make our caviar piquant.

In this recipe I will tell and show how I prepare mushroom caviar from honey mushrooms with carrots and onions. In my opinion and taste, this is the most ideal recipe.

First you need to boil the mushrooms in salted water for about 40 minutes. But it is better to drain the first water after 5 minutes when it boils, and rinse the mushrooms.

Be sure to remove the foam!!!

While the honey mushrooms are cooking, let’s take care of the vegetables. Peel the onions and carrots.

Cut the onion into half rings and the carrots into cubes.

Fry in vegetable oil until half cooked.

The mushrooms are ready, we drain them and mix them with carrots and onions.

Pass through a meat grinder with a large grill.

Put it on gas and fry.

Add salt and pepper to taste. Fry for 30 minutes.

Fry for 30 minutes, taste again for salt, add more salt if necessary.

Can be placed in jars.

Do not close the jars tightly!!! Place in the oven at 110 degrees for another 40 minutes.

Time is over. Now take it out and twist it tightly.

Turn it upside down and cover with a towel until it cools completely.

You can put it in a hole until winter.

Preparing mushroom caviar for the winter

As you know, mushrooms are famous for their rich composition and huge amount of nutrients. Mushrooms are a vegetable protein, but they are not inferior to meat, so our mushroom caviar is suitable for Lent, and vegetarians will be satisfied.

In winter, when there are few vitamins, mushroom caviar will serve as an excellent supplement of vitamins and microelements. Therefore, we will definitely have this wonderful snack in our cellar!!!

Ingredients

• Honey mushrooms
• Onion - 1 pc.
• Carrots - 1 pc.
• Garlic - 1 head
• Pepper
• Vegetable oil

Mushrooms must be boiled in salted water.

Then the vegetables and mushrooms need to be minced.

All on different plates!!!

In a frying pan with vegetable oil, first fry the onion for about 5 minutes, then transfer it to a separate pan with a thick bottom.

In the same frying pan, fry the carrots until golden brown and add to the onion.

It remains to fry the twisted mushrooms for 10-12 minutes and add to the onions and carrots.

Mix everything, salt and pepper to taste, add 2 tbsp. l. vegetable oil, cover with a lid and simmer over low heat for 10 minutes, stirring occasionally.

After 10 minutes, add the garlic through a garlic press and simmer for another 7 minutes.

The time is up, all you have to do is stir and the caviar is ready.

Home canning is a great way to diversify your winter table with affordable and favorite pickles.

We suggest preparing canned mushroom caviar from honey mushrooms.

Taste qualities of the product

Honey mushrooms are a low-calorie product containing valuable proteins such as chitin, B vitamins, dietary fiber, and microelements. Mushroom caviar will replace meat during fasting. Adding carrots, sweet peppers, and various spices will give the snack an original taste, golden-orange color and attractive appearance.

Features of product selection

Caviar is prepared from fresh mushrooms, which can be bought in a store or collected in the forest. Choose only young, high-quality specimens, without damage, signs of deterioration or long-term storage. Old mushrooms, despite their large size, are watery and tasteless.

How to collect honey mushrooms in the forest

This prolific species grows well in deciduous forests in places with high humidity in lowlands, on stumps, sometimes on fallen trees, preferring birch, oak, alder, aspen.. Having found a stump with an elegant cluster of golden-orange mushrooms, you will probably look around nearby You will also find a cluster of mushrooms.

Carefully cut off the fruiting bodies, trying not to damage the mycelium, then after 3-4 days you can harvest another crop from this place.

There are several types of edible mushrooms. Their main difference from false ones is a kind of skirt located under the cap on the leg. The collection period is from August to November, September-October is the peak season. At this time, the mushroom has the highest taste properties. The fruiting bodies grow actively after the rains; a good harvest of mushrooms can be collected in 3-4 days.

Important! Be careful when picking mushrooms, as some poisonous species look very similar to honey mushrooms.

Remember well the distinctive features of edible mushrooms:

• grow on stumps, trunks of fallen trees, dying roots;
• they have a pleasant mushroom smell;
• there are scales on the cap;
• have a light brown cap;
• the plates on the bottom of the cap are white, sometimes with a hint of cream.

Do not take mushrooms that cause even slight doubts. Signs of false mushrooms:

• grow on the ground;
• have an unpleasant earthy odor;
• the skin of the cap is smooth, of bright colors;
• yellow plates.

How to choose honey mushrooms when purchasing

Retail chains sell honey mushrooms grown on mushroom farms. Fresh quality mushrooms are determined by the following characteristics:

• dense, smooth, with small scales on the cap;
• have a pleasant mushroom smell;
• no mold, no damage;
• not too large.

Step-by-step recipe for making honey mushroom caviar with onions and carrots

Watch a video on how to make homemade caviar from honey mushrooms.

Important! Honey mushrooms should not be eaten raw! Minimum cooking time 35 minutes.

Kitchen appliances and utensils

To prepare caviar you will need:

• glass jars and metal lids;
• cauldron, stewpan or deep frying pan;
• meat grinder or blender;
• seaming key;
• colander;
• a warm blanket for wrapping the cans.

Required Ingredients

Products are taken in the following proportions:

• honey mushrooms peeled -3 kg;
• onions - 1 kg;
• carrots - 0.8 kg;
• sweet pepper - 1 kg;
• sunflower oil - 200-250 ml;
• vinegar - 60 ml;
• salt;
• black pepper - 1 teaspoon;
• paprika - 10 g;
• bay leaf - 2 pcs;
• mustard seeds - 2 teaspoons.

Did you know? Using refined deodorized oil will maximize the flavor of mushrooms.

Step-by-step cooking process

Read the step-by-step instructions for preparing the dish:

Other recipes

The basic caviar recipe can be supplemented with your favorite spices and vegetables. For lovers of spicy preparations, garlic and red chili pepper are ideal; they can be added both at the cooking stage and before serving the snack. Tomato lovers will love honey mushroom caviar with tomatoes.

Did you know?Nicotinic acid, which is part of honey mushrooms, reduces cholesterol levels in the body.

How to prepare caviar from honey mushrooms for the winter with garlic

Required Products:

• boiled honey mushrooms – 1.5 kg;
• onions - 2 medium onions;
• garlic – 4-5 or more cloves;
• vinegar 9% - 1 tablespoon;
• sugar - 2 teaspoons;
• salt, black and red pepper - to taste.

Cooking process:

1. Grind the boiled honey mushrooms.
2. Finely chop the onion, fry in ¼ oil until transparent, chop.
3. Combine chopped onions with mushrooms and simmer in the remaining oil in a saucepan for 30-35 minutes, stirring regularly.
4. 5-10 minutes before the end of cooking, season with salt, sugar, spices and vinegar.
5. Place the finished caviar in sterile jars, seal tightly, and insulate until cool.

Did you know? The most expensive mushrooms are white truffles; in 2014, at an auction in New York, a truffle weighing 1.89 kg was sold for $61,000.

Honey mushroom caviar for the winter with tomatoes

Adding vegetables allows you to make the preparation dietary, containing very few calories.

You will need:

• boiled honey mushrooms – 1.5 kg;
• onions - 0.3 kg;
• fleshy tomatoes - 0.7 kg;
• eggplants – 0.3 kg;
• horseradish leaves - 2 pcs;
• garlic – optional, 4-5 cloves;
• sunflower oil - 150-200 ml;
• vinegar 9% - 50 ml;
• salt, black pepper - to taste.

Eggplants are processed first, then other products. Horseradish leaves can be replaced with grated root.

1. Cut the washed and peeled eggplants into cubes, add salt and leave for 5-10 minutes. Drain the juice and fry in oil until half cooked.
2. Separately, fry the diced tomatoes without peel.
3. Finely chop the onion and fry separately until transparent, adding garlic at the end.
4. Cut the boiled mushrooms into small cubes, add to the onion, simmer for 15 minutes.
5. Add tomatoes and eggplants to the onions and mushrooms, simmer, stirring regularly for 30-35 minutes.
6. 5 minutes before the end of the heat treatment, the caviar is seasoned with spices and vinegar.
7. Hot caviar is placed in sterile jars. Add horseradish and sterilize for 30 minutes.
8. Close hermetically with sterile lids. Allow to cool completely under the blanket.

Conditions and periods of storage of blanks

Canned sterilized mushrooms, hermetically sealed with metal lids, are recommended to be stored for no more than 1 year. Carefully follow the technology for preparing and sterilizing products. Supplies should be stored in a dry, cool and protected from light place. If there are any signs of spoilage, do not consume the contents of the jar.

Important! Even if the lid on the jar is not swollen, its contents may be spoiled and unsuitable for food!

Without sterilization, caviar is stored at a temperature of +5-7 degrees in a closed container for no more than 3-4 days.

Correct combination and serving

Caviar can be served as an independent appetizer, side dish, or used as a filling for various dishes. As a snack, it goes well with croutons and toast made from white or rye bread. It will successfully complement meat and potato dishes, buckwheat porridge, pasta, and omelettes. Mushroom caviar filling is suitable for stuffing zraz, lasagna, and open pies.

Now you know how to prepare caviar from honey mushrooms - an affordable and versatile preparation that the whole family will love!

Honey mushrooms are considered the most popular mushrooms. They can be prepared in absolutely different ways: pickled, fried, canned. I suggest you consider a more interesting option. Let's prepare delicious mushroom caviar. The composition of this dish is quite simple, and the recipe itself, despite its originality, is very easy to prepare.

Mushroom picking is already on its way. Therefore, we simply need to stock up on fresh ideas. Today we will analyze not just one, but several recipes at once. Believe me, each of them is unique in its own way. All these dishes have one thing in common: we will pass them through a meat grinder. Which will make our work much easier and bring ideas to life.

Honey mushroom caviar is considered a fairly versatile dish. It can be eaten as a separate snack or added to soups. Which makes it even more popular among housewives.

A simple recipe for honey mushroom caviar with garlic for the winter

I bring to your attention a classic recipe for mushroom caviar. Which will include the most common ingredients of honey mushrooms, onions and garlic. This appetizer is very easy to prepare; the main task is to follow all the recommendations presented below.

We will need:

• fresh honey mushrooms - 2.5-3 kg.
• onions - 4 pcs.
• garlic - 1 head
• vegetable oil - 150 ml. (without smell)
• salt - to taste
• peppercorns - optional

Preparation:

1. The first thing we will do, of course, is to collect fresh mushrooms from the forest. After collection, they must be cleared of leaves and debris. Then soak them in cold water and leave them in this state for 2-3 hours.

When soaking mushrooms, add enough salt to the water. Thanks to this bulk product, we will get rid of unnecessary larvae and worms that may have appeared in the product.

After the time has passed, drain the liquid. Rinse the mushrooms again under running water and add new water. Place the pan on the fire, bring to a boil, add salt.

Cook for 15-20 minutes, time may vary depending on the size of the mushrooms. If they are small, then 15 minutes will be enough.

2. Then drain the product through a colander. Rinse thoroughly under cold water to remove any remaining salt. And let the remaining liquid drain. At this time, we will prepare a meat grinder, through which we will pass the mushrooms. It is advisable to do this through a fine grill.

The process is quite fast so it won’t take much time. We add mushrooms, our task is to chop the mushrooms as much as possible.

Our caviar contains two more ingredients: onion and garlic. Peel the onion and wash it. Then we cut it randomly and pass it through the same meat grinder. Can be crushed using a blender.

Garlic can be used as desired. But keep in mind that it will make your caviar much piquant. We peel it and chop it as finely as possible. To do this, press the vegetable with the back of the knife, so it will become a little thinner. Consequently, cutting will be much more convenient.

If the cutting method does not suit you, you can pass the garlic through a press or grate it on a fine grater.

3. Pour vegetable oil into the frying pan. Add the onions and the missing mushrooms. Fry until all the liquid in the pan has evaporated.

Please note that the oil must be odorless. This is a very important point and should not be overlooked.

Almost at the very end of frying, add chopped garlic and salt to taste. Mix everything again and continue the frying process for 2-3 minutes. In this way, we will disinfect the garlic so that if the jars are stored for the winter, the finished caviar will not spoil.

We put caviar from honey mushrooms into ready-made sterilized jars. We close or roll up the lids, which also need to be processed in advance.

It is preferable to store such a workpiece in a cool place. Preferably in a refrigerator or cellar. Ready caviar should be consumed within a year.

Honey mushrooms prepared in this way turn out to be very tasty, so the reserves should be large. Bon appetit!

Preserving honey mushrooms with carrots and onions

Let's consider another option with the addition of onions and carrots. Caviar from such types of mushrooms as honey mushrooms turns out very tasty and tender. This dish is considered a wonderful delicacy for any holiday table. Let's look at this recipe in more detail below.

We will need:

• fresh honey mushrooms (peeled) -1,200 gr.
• salt - 4 tablespoons
• carrots - 4 pcs.
• onions - 2 pcs.
• vegetable oil - 40 ml.
• pepper - to taste

Preparation:

1. Clean the mushrooms in the same way as the previous recipe. We remove any remaining grass and debris and clean it from dirt if necessary. And rinse thoroughly under running water.

Then put the honey mushrooms in a deep saucepan. Fill in liquid, the volume of which should exceed 3 times the product itself.

2. Place the pan with the product on the fire and bring to a boil. Remove the resulting foam using a slotted spoon. Add salt in the amount indicated in the recipe.

After boiling, reduce the gas to minimum or medium. Cook the product for 30-40 minutes. It is preferable to cook mushrooms with the lid closed.

We wash the finished product under running water. To avoid getting burned, stir the honey mushrooms with a wooden spatula or a regular spoon.

3. Peel and peel the vegetables and wash them. Cut the onion into half rings; you don’t have to chop them. In the future we will pass it through a meat grinder. Cut the carrots randomly into small pieces.

Pour vegetable oil into a heated frying pan. Add chopped vegetables and fry them until cooked. Mix the resulting fry with boiled mushrooms.

We prepare the meat grinder and place the finest grate. We skip the resulting vegetable mixture.

Place the finished caviar in a hot frying pan, add salt and pepper to taste. We will fry over medium heat for 30 minutes.

4. Place the resulting mixture in clean jars. Cover with iron lids and place on a baking sheet.

Heat the oven to 110 degrees, place the sheet and leave it for 40 minutes. We need this process to sterilize the product itself and the container in which it will be stored in the future.

Remove the finished honey mushroom caviar from the oven and cool at room temperature. Close the lids tightly and put them in a cool place.

Cooking mushroom caviar with vinegar in a slow cooker

In this case, the caviar will contain several varieties of mushroom, among which there is honey mushroom. If you only have one type in your supply, that's okay. Our task is to show you a cooking process that is suitable for absolutely any variety. The only thing worth remembering is that if you use bitter mushrooms, you should change the water several times during cooking.

We will need:

• boiled mushrooms - 2.5 kg.
• carrots - 500 gr.
• onion - 500 gr.
• vegetable oil - 2 tablespoons
• bay leaf - 3 pcs.
• black pepper - 10 peas
• vinegar 9% - 1 tbsp

Preparation:

1. Since according to the layout we use already boiled mushrooms, I won’t talk much about the cooking process. We perform all actions similarly to the previous recipes. Remove dirt, soak for 2-3 hours, and rinse.

Then add liquid and put on fire. Bring to a boil, skim off the foam and add salt. This product should be cooked for 35-40 minutes at low bubbling.

It is advisable to cover the pan itself with a lid, since during the cooking process the product floats up very much. We wash the boiled mushrooms under running water, draining the mixture through a colander.

Leave the cooked mushrooms for a while so that all the water has time to drain. Then we pass it through a meat grinder with a fine grid.

Be sure to follow safety precautions. When working with this electrical equipment, it is important to observe all the nuances. For example, if a product gets stuck, it is prohibited to push it with your hands.

2. Vegetables that we will also use in preparing caviar are onions and carrots. Peel and pass through a fine sieve in the same way as mushrooms.

Pour a small amount of vegetable oil into the multicooker bowl. We put our cooked vegetables in it and bring it to readiness. Frying time can vary on average from 10-15 minutes.

And don’t forget to stir so that nothing burns. Otherwise, in the future it will have a very bad effect on the taste of caviar.

Mix the rolled mushrooms with fried vegetables. Add another tablespoon of vegetable oil and mix. Season with pepper and salt, you can add bay leaf if desired. We set the stewing mode and cook on it with the lid closed for 2 hours. Then remove the bay leaf and add vinegar.

3. We have come to the very final stage. Surely you already have sterilized jars ready. If not, it's pretty easy to do. We thoroughly wash the glass container and place it on the nose of the steaming teapot. This is how the sterilization process takes place.

Then carefully remove the jars using a clean waffle towel and place them neck down on a cloth napkin.

We do things a little easier with the lids: put them in boiling water and boil for 3-5 minutes. Naturally, we do this only with the iron attribute.

Two hours later, the caviar was completely cooked. It's time to put it in jars and roll it up. Place glass containers with lids down. Cover with a blanket and leave until the mushroom caviar has cooled completely. Then we put it in a cool place for long-term storage for one year.

Delicious caviar from frozen honey mushrooms through a meat grinder

Well, to spice up our recipes a little, I suggest watching a short video presentation. I promise it will be very interesting and informative.

From it you will learn how to prepare mushroom caviar from frozen honey mushrooms. Agree that this is a rather interesting option. After all, sometimes you collect a fresh harvest, but you don’t want to cook at all. Then the freezer comes to the rescue. But I still recommend boiling the mushrooms using this storage method. After all, it’s not at all difficult to do this.

We got such a delicious appetizer from honey mushrooms. And for better piquancy, a small amount of garlic was added to the composition.

Amazing recipe for mushroom caviar with tomatoes

This is our final recipe for this article. And here I would like to discuss an equally interesting recipe for cooking with tomatoes. It is not only considered the simplest, but also turns out amazingly tasty. This appetizer can be served immediately, without waiting for it to cool down. If you decide to make it on blanks, then do not forget to add vinegar to the composition.

We will need:

• boiled honey mushrooms - 1-1.2 kg.
• tomatoes - 450 gr.
• garlic - 8 cloves
• odorless vegetable oil - for frying
• onions - 3 pcs.
• salt and ground pepper - to taste

Preparation:

1. We treat honey mushrooms to remove excess debris and wash them. Boil in salted water for 20 minutes after boiling. During cooking, remove any foam that has formed using a slotted spoon.

2. While the mushrooms are cooking, you can do the vegetables. Peel the onion and garlic and chop it finely.

Pour a small amount of vegetable oil into a heated frying pan. Fry our vegetables until cooked.

Then mix the finished frying with honey mushrooms. We pass the resulting mixture through a meat grinder with a fine sieve. You can grind the same mass using a blender. Pour oil into the frying pan, heat it and lay out the twisted products. Fry for 15-20 minutes.

At this time, you can start working on tomatoes. We wash them under running water. Cut into small cubes. If the skin of your vegetable is quite tough, be sure to remove it before slicing.

To remove the skin, make small cuts crosswise on the back side. Place the tomato deeper in the bowl and pour boiling water to the top. Leave the product in this state for 5-7 minutes. Then carefully remove and remove the unnecessary film.

Add the prepared tomatoes to the mushroom mixture, which is stewed on the stove at this time. Salt and pepper the entire mass of honey mushrooms to taste. Simmer under a closed lid for 40 minutes over low heat.

If you want to prepare caviar for storage, then add 40 ml. table vinegar. Continue the simmering process for another 15 minutes.

Place the finished dish in jars. Roll up the lids and cover with a warm blanket. Leave on the table or floor until it cools completely.

For longer storage, it is preferable to take the workpieces to a cool place. A cellar, basement or a regular refrigerator is perfect for this option.

These are the interesting cooking options we looked at today. And note that each of them is unique in its own way. This means you shouldn’t stop at one recipe. You should try each of them. I'll tell you a little secret how this is done. Just prepare several different jars for variety, and write their names on top with a marker. Already during the test you will understand what is most suitable for your family.

I finish my note, I wish you to cook for pleasure for your family and friends.

See you again, dear subscribers!

Mushroom caviar is an unusual, but very tasty preparation and one of the best ways to stock up on mushrooms for future use! In this article I will tell you 6 recipes for a proven and very tasty aromatic delicacy.

This is a universal dish that is served on a festive table and on a regular weekday for a family meal. A delicious appetizer that, in my opinion, goes well with all dishes. Caviar can also be used for filling pies, pies, dumplings, pizza, eggs, pancakes, lasagna. Make salads and spectacular snacks from it in the form of sandwiches and tartlets; in short, there is room for your imagination to run wild. What can I say, you can even make soup from caviar!

For cooking, you can use any forest inhabitants, but the most delicious is obtained from honey mushrooms. In the last article we already looked at recipes, today there will be recipes without preservation. To prepare caviar, you can take young and overgrown honey mushrooms, or use the stems of these mushrooms. You can also make caviar from dried and pickled mushrooms; it also turns out incredibly tasty!

A simple recipe for making caviar from honey mushrooms at home

I bring to your attention a simple recipe for honey mushroom caviar. It will take a minimum of time to prepare, and in winter you will enjoy an incredibly tender mushroom appetizer, which you won’t be ashamed to serve on a holiday table or pamper your family and friends on weekdays.

We will need:

• Honey mushrooms (boiled) - 0.5-0.7 kg
• Onion - 5 pcs.
• Carrots - 2-3 pcs.
• Garlic - 1 head (6-7 cloves)
• Salt, pepper to taste
• Vegetable oil - 10 tbsp. spoons

Cooking process:

First of all, we need to wash and sort the mushrooms. Boil in salted water until tender, skimming off the foam from time to time. Then pass the mushrooms through a meat grinder.

We also pass the onions and carrots through a meat grinder.

I use a medium-sized attachment in my meat grinder.

Place the frying pan on the stove, add 2 tablespoons of vegetable oil; when the oil is hot, add the onion to the frying pan and fry it lightly.

Take a clean pan, pour a little oil and grease the bottom, then transfer the fried onions into it.

Transfer the fried carrots to the pan with the onions.

Then add 4 tbsp to the pan. spoons of oil and fry the mushrooms for 5-7 minutes.

Transfer the mushrooms to the pan with the vegetables, add salt and pepper to your taste and mix thoroughly until smooth.

Place the pan on low heat, add a little oil to the mixture, cover with a lid and simmer for 10 minutes, stirring from time to time.

After the time has passed, pass the garlic through a press and place it in the pan, stirring thoroughly and continuing to simmer for another 5 minutes.

1. The snack is ready! Give it time to cool and you can serve!

Bon appetit!

Mushroom caviar in a slow cooker

Caviar cooks very quickly in a slow cooker and turns out incredibly tasty! You can use overgrown and broken mushrooms for cooking, which are not suitable for pickling and pickling.

Ingredients:

• Honey mushrooms (fresh) - 2 kg
• Carrots - 700g
• Onion - 500 gr
• Ground black pepper - 0.5 tsp.
• Ground white pepper - 0.5 tsp.
• Sugar - 1 tbsp.
• Salt to taste
• Black peppercorns - 5 pcs.
• Vegetable oil

Cooking process:

1. First of all, you need to prepare honey mushrooms - clean them from forest debris, rinse thoroughly in water for 10 minutes, then boil for 25 minutes from the moment of boiling. During the cooking process, foam will appear; it must be removed from time to time with a slotted spoon.

2. Place the mushrooms in a colander to drain all the liquid, give them time to cool a little, and pass through a meat grinder.

3. Peel the onions and carrots, rinse them in water, cut the onions into cubes, grate the carrots on a large grater, and fry them in vegetable oil in a multicooker on the “Frying” mode for 10 minutes.

4. Then pass the fried onions and carrots through a meat grinder and add to the chopped mushrooms and mix thoroughly until smooth and transfer the mushroom mass into the multicooker bowl.

5. Add salt, sugar, a mixture of ground peppers and allspice, mix.

6. Close the multicooker lid and turn on the “Stewing” or “Baking” mode for 30-35 minutes.

7. After the sound signal, add 0.5 tsp to the bowl. citric acid or 3 tbsp. spoons of vinegar, mix and simmer for another 7 minutes.

8. Place the caviar in sterilized jars, cover with a nylon lid, cool and store in the refrigerator.

Important! Caviar can be stored in the refrigerator under a nylon lid for no more than 3 months.

Delicious, aromatic caviar is ready!

Bon appetit!

Mushroom caviar in the oven. Real jam!

Another recipe for a great mushroom appetizer that the whole family will love!

We will need:

• Honey mushrooms (boiled) - 2 kg
• Carrots - 1 kg
• Onions -1 kg
• Vegetable oil - 0.5 l
• Black pepper - 10 peas
• Red pepper - 1 pinch
• Bay leaf - 4-5 leaves
• Salt to taste

Cooking process:

Sort, wash the mushrooms and boil for 10 minutes

Wash and peel the carrots, grate them on a coarse grater and lightly fry them in vegetable oil in a deep frying pan, then add the onion, cut into thin half rings and fry until golden brown.

Strain the mushrooms from the water, pass through a meat grinder and combine with carrots and onions.

Preheat the oven and simmer the caviar for 20-30 minutes. 5 minutes before cooking, add bay leaf. At the end of the stewing, salt the caviar and remove the bay leaf.

1. We arrange the hot caviar into previously prepared jars, after washing and sterilizing them. Add coriander, peppercorns and dill seeds.
2. When the mushroom caviar has cooled, add 1 tbsp. spoon of vegetable oil into each jar and close with nylon lids and store in the cellar or refrigerator.

Bon appetit!

Video recipe: Quick and tasty recipe for mushroom caviar with carrots, onions and garlic

I bring to your attention another recipe for a very tasty, aromatic and satisfying mushroom caviar that everyone will love, you just have to try it!

Recipe for honey mushroom caviar with tomato paste

Another caviar recipe, the highlight of which will be tomato paste. This caviar can be prepared for future use or as an excellent snack!

We have to:

• Honey mushrooms (boiled) - 0.5 kg
• Carrots - 1 pc.
• Onion - 1 pc.
• Tomato paste - 2 tbsp. l.
• Dry white wine - 2 tbsp. l.
• Garlic - 5 cloves
• Salt (to taste)
• Ground black pepper
• Vegetable oil (for frying) - 5 tbsp.

Cooking process:

The mushrooms need to be boiled in advance; if your mushrooms are frozen, you need to defrost them.

Chop the onion coarsely and fry in a heated frying pan in vegetable oil.

We pass the mushrooms, carrots and onions through a meat grinder.

Transfer the mushroom mixture into a frying pan, add tomato paste, wine, salt and pepper to taste.

We simmer the caviar under the lid for an hour, stirring from time to time so that our caviar does not burn!

Delicious caviar is ready! And what a mushroom aroma is in the kitchen mmmm!

Mushroom caviar from honey mushrooms with vegetables

Very tasty caviar with vegetables, easy to prepare, but very tasty. They add cilantro to the recipe, but I don’t use it, but I’ll still list it in the ingredients, in case you like it?

Ingredients:

• Honey mushrooms - 1500 kg
• Onions - 400 gr.
• Carrots - 400 gr.
• Bell pepper - 400 gr.
• Tomatoes - 400 gr
• Vegetable oil - 350 gr.
• Garlic - 4-5 cloves
• Bay leaf - 2 pcs.
• Peppercorns - 5 pcs.
• Cilantro - 1 bunch
• Hot pepper (to taste) - ½ pod

Cooking process:

The first step is to prepare the mushrooms, I will not dwell on this, as it is described in previous articles.

Boil the mushrooms for 30 minutes, drain in a colander, then pass through a meat grinder and fry in vegetable oil.

We first peel the onion, then finely chop it and fry it for 5 minutes in vegetable oil.

Peel the carrots, grate them, add them to the onions and fry for 5 minutes.

Finely chop the sweet pepper and add it to the pan with the carrots and onions.

Simmer the fried vegetables for 1 hour over low heat. Then add salt, pepper, cilantro, garlic, mix thoroughly.

Then we place the caviar in sterile jars, cover with a nylon lid and store in a cool room.

A delicious snack is ready!

That's all! The selection of proven and delicious recipes has come to an end, I really hope you liked it!

With a little effort, a fragrant appetizer will not only add variety to your table, but will also always come to the rescue when guests unexpectedly arrive.

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Honey mushroom caviar is a delicious homemade product that every family member will enjoy. It can be prepared both for a holiday and as an everyday dish, a snack for alcoholic drinks. Mushroom caviar can be eaten immediately after cooking, either hot or chilled. In addition, during the mushroom season it is convenient to prepare it for future use - after cooking, the caviar is placed in sterile jars and covered with a lid.

Honey mushroom caviar is a delicious homemade preparation that every family member will enjoy.

The taste and quality of mushroom caviar depends entirely on the products that are used. That is why it is necessary to choose only those mushrooms that are suitable for heat treatment. It is worth noting that these fruits are perishable products, so for some mushroom pickers, the recipes described below will help save a rich harvest from destruction.

After picking, the mushrooms must be inspected and sorted within the next two hours. Otherwise, they may begin to deteriorate and insects will infest them.

1. First of all, each fruit is checked for damage or worms. All poisonous or overripe mushrooms are removed.
2. Each mushroom must be cleaned before cooking. It is recommended not to wash some types under running water, as they may lose their taste (for example, mushrooms). Others, on the contrary, wash themselves or even douse themselves with boiling water.
3. Debris must be removed from each fruit, and the legs must be scraped of soil residues and trimmed. If the mushroom has a film on the cap (mucus or stickiness), then this is also removed.
4. After the second time, the legs are cut off (after the first time they managed to darken and begin to deteriorate). Conditionally edible mushrooms are boiled in salted water before cooking.

If you do not carry out all these steps even with store-bought fruits, then there is a possibility of a rotten smell and decomposition of their structure. Eating such fruits can cause poisoning.

How to prepare caviar from honey mushrooms (video)

A quick recipe for mushroom caviar from honey mushrooms for the winter

The caviar according to this recipe is especially aromatic and bright due to the addition of carrots to it. Mushrooms add additional aroma and are the basis of taste. Preparing caviar is simple, there is absolutely no need to follow the process, which means that even a beginner can handle the cooking.

To prepare quick caviar you will need:

• 400 grams of honey mushrooms;
• 4 medium sized carrots;
• 1 onion;
• 4 cloves of garlic;
• 200 milliliters of sunflower oil;
• ground pepper to taste;
• 1 tomato;
• curry seasoning to taste.

Boil honey mushrooms in salted water for about 20 minutes. Pass the carrots and onions through a meat grinder or grate them on a fine grater. Fry the chopped vegetables in a frying pan for about 10 minutes. Send honey mushrooms cut into thin slices to the vegetables. Finely chop the tomato and add to the caviar. Cook the dish for another 15 minutes, add salt and roll it into jars while hot.

First of all, each fruit is checked for damage or worms.

Making caviar from honey mushrooms with tomatoes at home

Mushroom caviar with tomato is a universal appetizer that can be eaten both in summer and winter. In addition to it, a side dish of cereals or potatoes, meat, fish, and alcohol are served. You can prepare an appetizer with tomatoes for future use - just prepare it according to this recipe.

To make it you will need:

• 2 tomatoes;
• 1 onion;
• 1 kilogram of honey mushrooms;
• ground black pepper;
• ground red pepper;
• salt to taste.

Honey mushroom caviar with tomatoes

The mushroom appetizer is prepared as follows:

1. Wash the mushrooms thoroughly to remove debris, remove damaged areas and cut off the stems where they come into contact with the ground. Next, they need to be cut into small cubes, using either a knife with a very sharp blade or a food processor. When using a blender, the caviar will be much smaller, but more homogeneous.
2. Heat a frying pan, add a few tablespoons of sunflower oil and add mushrooms. Fry them until the liquid begins to evaporate. In this case, you need to make a slow fire.
3. Chop the peeled onion into medium-sized cubes. To prevent the onion from stinging your eyes while slicing, you need to place a container of water next to you and constantly dip it in the liquid.
4. Pour the onion into the pan and fry for about five more minutes.
5. Cut fresh tomatoes into several parts, and then each into several more slices. Place the tomatoes in a frying pan and simmer for 10 minutes. At the end add garlic cloves and pepper. Mix and place in sterilized jars.
6. Cool in a warm place, store in a cellar or refrigerator.

How to prepare caviar from honey mushrooms for the winter (video)

Recipe for mushroom caviar from honey mushrooms with onions and carrots

This caviar is obtained as a product that was freely sold on Soviet shelves. That is why it is dearly loved by all family members; it is valued as a hearty snack and a complete dinner.

Ingredients:

• 3 pieces of medium-sized onions;
• 1 kilogram of honey mushrooms;
• 1 carrot;
• 120 milliliters of vegetable oil;
• 2 tablespoons table vinegar;
• ground black pepper to taste.

Caviar is prepared like this:

1. Clean the honey mushrooms and rinse under water. Also pour the liquid into the pan. Place the fruits in heated water and cook over medium heat until tender. You can determine that they are ready by how the honey mushrooms settle to the bottom.
2. Peel the onion and cut into small pieces, and grate the carrots into fine tera. Sauté onions and carrots in a saucepan until golden brown, cool.
3. Twist the honey mushrooms through a meat grinder to obtain homogeneous minced meat. Add vegetables, salt and pepper to taste. Fry the mushrooms for about twenty minutes.
4. When hot, place into sterile jars and leave to cool in a warm place. Store in a cool place.

Mushroom caviar from honey mushrooms with onions and carrots

The preparation time for this recipe is about two hours. Honey mushrooms turn out to be a little spicy due to the addition of garlic, but at the same time aromatic and very tasty. It is noteworthy that due to the absence of vinegar, caviar can be given to children and eaten by those who have digestive problems.

You will need:

• 1.2 kilograms of mushrooms;
• 2 medium sized onions;
• 3 large tomatoes;
• 4 cloves of garlic;
• 2 tablespoons of vegetable oil;
• ground black pepper;
• water.

Let's start cooking:

1. Pre-sort the mushrooms, rinse and place in a saucepan. Wait for the liquid to boil and cook for about twenty minutes over medium heat. Salt the water to taste and dip honey mushrooms into it.
2. Place the mushrooms in a sieve or colander, and after the liquid has drained, rinse again with cold running water.
3. Peel the vegetables (onions and garlic), chop the onion, and pass the garlic through a garlic press.
4. Peel the tomatoes and pass through a meat grinder.
5. Heat oil in a saucepan, fry onions and garlic, as well as tomatoes and simmer for about twenty minutes.
6. Fry the mushrooms until the liquid begins to evaporate and combine with the vegetables. Cook the caviar over low heat for half an hour.
7. Prepare containers for sealing - sterilize glass jars of a suitable size in any convenient way (for example, in a microwave or oven). Place metal cans in boiling water, cool completely, and dry with a paper towel.
8. Place the caviar in jars and sterilize for about 50 minutes, roll up the lids. Cool in a warm place and then store in a cool, dark place.

Honey mushroom caviar with garlic without vinegar

Simple caviar recipe

Caviar in this form looks great on a festive table. It's easy and simple to prepare.

You will need:

• about half a kilogram of honey mushrooms;
• tartlets made from whole wheat flour;
• 1 onion.

The preparation of the dish is very simple:

1. Cut the onion into small cubes using a knife. Place it in a frying pan and fry until golden.
2. Scald the mushrooms with boiling water and boil in salted water for about half an hour. After time has passed, drain the liquid. Cut the fruits into small pieces and fry until the liquid has evaporated.
3. After this, add sour cream and onions to the mushrooms, simmer for another 5 minutes. The caviar is ready - it can be served or rolled into jars.

How to quickly cook mushroom caviar (video)

Preservation must be stored in a cool place, but before this you need to follow an important rule - the jars must cool in a warm place. Often housewives even wrap them in blankets or rugs. Gradual cooling will preserve the contents.
Honey mushrooms are mushrooms that must undergo heat treatment (cooking or soaking in water for several days) before use. At the same time, they have a pleasant taste and aroma, which compensates for all the inconveniences during cooking. Caviar from honey mushrooms is soft in structure and light, it is impossible to fill your stomach with it. For additional satiety, crispbreads or bread, as well as meat dishes, are often served.

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