Autumn is the best time for lovers of “quiet hunting”.
Many, taking baskets, go to the forest for mushrooms to stock up on them for the whole winter. Milk mushrooms have excellent taste.
They are salted, dried and pickled, but in this article we want to share with you the recipes of caviar from salmon.
Caviar of milk mushrooms for the winter - the basic principles of cooking
Caviar can be cooked from fresh, dried or salted mushrooms. If caviar is prepared from fresh mushrooms, they are first thoroughly washed and cleaned. Then the mushrooms are boiled on medium heat for half an hour. Boiled mushrooms recline in a colander, washed under running water and cooled. The cooled milk mushrooms are ground using a meat grinder or blender until a homogeneous mass is obtained.
If vegetables are used in the recipe, they are peeled and ground. Diced onion, grated carrots, and garlic passed through a press.
All the ingredients are put in a deep thick-walled pot, add vegetable oil and spices. Stir and cook over moderate heat for 30 minutes. You can pre-fry the vegetables separately, and only then combine them with the mushrooms.
Hot caviar is laid out in jars, after having washed them with soda and sterilized. Store preservation in the cellar or pantry.
Milk caviar can be cooked with fresh tomatoes or tomato paste.
Recipe 1. Caviar of milk mushrooms for the winter
Ingredients
milk mushrooms - five kilograms;
vinegar 9%;
vegetable oil - a glass;
dill and parsley;
coarse salt - a glass;
drinking water - 800 ml;
onions - one and a half kilograms.
Method of preparation
1. Clean, clean and rinse. Fold in a large saucepan, add pepper and salt. Put on the fire. When the contents begin to boil, twist the fire to a minimum and cook for half an hour. In the process of cooking, stir and remove the foam. Take out the mushrooms with a slotted spoon. 2. When all the liquid is drained, pass the milk through a meat grinder.
3. Peel and chop onion rings. Put in a frying pan with hot oil and fry until golden brown. Then cool the onion and roast it through a meat grinder. Connect with the mushroom mass. Stir.
4. Add greens and vinegar to your caviar at the rate of: on a half-liter jar a couple of chopped greens and a spoonful of vinegar. Stir. Hot caviar packaged in sterile jars and cover with lids.
5. Place the jars in a wide saucepan, cover the bottom with a towel, pour in hot water so that it reaches the coat hanger. Sterilize on low heat for 45 minutes. Immediately roll, turn and cool, covering the blanket.
Recipe 2. Salmon caviar for the winter with celery
Ingredients
two and a half kg of salvage;
5 ml of vinegar;
320 g onions;
300 ml of filtered water;
40 g garlic;
a bunch of fresh celery;
200 ml of vegetable oil;
two green dill buds;
90 g of iodized salt;
three leaves of cherry and currant.
Method of preparation
1. Put fresh milk mushrooms in a large container, cover with water and leave for a while to get them wet. Then rinse them under the faucet, using a brush to wash away all the dirt and stuck leaves. Cut the large mushrooms in half.
2. Put the milk mushrooms in an enameled pan, sprinkle them with salt and cover with water. Put on the fire and bring the contents to a boil. Then reduce the heat and cook for another 30 minutes, stirring and removing the foam.
3. Peel the garlic and onion, rinse and finely chop. Fry the onions until transparent, then add the garlic and continue frying for another five minutes.
4. Rinse two liter jars with screw caps with soda, rinse and sterilize over steam or in the oven. Boil lids.
5. Boil the mushrooms in a colander and rinse with boiled water. Cool it down. Twist the mushrooms in a meat grinder. The resulting mass is placed in a cauldron. 6. Rinse currant leaves, cherries and umbrellas of dill, dry and add to the mushroom mass. Here also send the fried onions with garlic. Stir and place on the stove. As soon as the caviar begins to boil, reduce the heat, cover with a lid and simmer for another hour. Stir constantly to prevent caviar from burning. At the end, pour in the vinegar. Take out the dill umbrellas and leaves of cherries and currants.
7. Prepare ready-made caviar in cans and tightly screw on the lids. Cool, wrapped in a blanket.
Recipe 3. Caviar from dried mushrooms for the winter
Ingredients
Half a kilo of dried mushrooms;
salt;
five onions;
ground black pepper;
150 ml of sunflower oil;
10 ml of vinegar;
spices.
Method of preparation
1. Place dried milk mushrooms in the evening in a bowl, and cover with cold water so that they soak up moisture overnight and swell.
2. In the morning, drain the water and rinse the mushrooms under the tap. Put in a saucepan, cover with boiled water and put on fire. When the contents of the pan boil, reduce the heat and simmer another 45 minutes, removing the foam from time to time.
3. Cook the boiled mushrooms in a colander, cool and twist in a meat grinder.
4. Crumble the peeled onions finely and crush over low heat, stirring constantly, until transparent. Add the mushroom mass and continue frying for 20 minutes. At the end, season it with salt, spices and pepper. Pour in the vinegar and mix.
5. Spread the eggs in sterile jars, tightly screw on the lids, turn them over, cover with a blanket and leave to cool completely.
Recipe 4. Salmon caviar for the winter with tomatoes
Ingredients
milk mushrooms - a kilogram;
vegetable oil;
tomatoes - 300 g;
onions - 200 g;
salt and freshly ground pepper.
Method of preparation
1. Fresh milk mushrooms soak in cold water for a couple of hours to make them easier to clean. Then drain the water, rinse each mushroom, put it in a saucepan, salt and cover with water. Put on the stove and cook, reduce the heat after boiling for 20 minutes. Boil the mushrooms in a colander, rinse and cool. Pass the milk through a meat grinder and fry in vegetable oil for half an hour. 2. Chop the peeled onion into small pieces. Wash tomatoes, wipe and slice them. Add onions, tomatoes to the mushroom mass and fry for a couple of minutes. Salt and season with pepper. Continue to fry, stirring regularly, for about ten minutes.
3. Spread hot caviar in sterile jars and sterilize twice. Put the jars, covered with lids, in a wide pan, pour in hot water and sterilize over low heat for 45 minutes. Then soak a couple of days at room temperature and sterilize a second time for 60 minutes. Immediately roll up and cool. Store in a basement or refrigerator.
Recipe 5. Caviar from wintergreen with tomato paste
Ingredients
kilogram of bulkheads;
vinegar;
100 ml of sunflower oil;
coriander;
salt;
75 g of tomato paste;
red pepper;
garlic - a few teeth.
Method of preparation
1. Mildew clean from dirt and wash. Soak for a couple of hours in salted water. Then drain the water, pour the mushrooms with clean water and boil for 15 minutes. Lean back in a colander and cool. Grind milk mushrooms through a meat grinder, or small shred.
2. We pour in sunflower oil in a cauldron and heat it well. We spread crushed mushrooms and fry them on medium heat, stirring occasionally. The frying process will take about two hours. All excess liquid should evaporate, and the oil should begin to separate from the fungi. At the end we salt.
3. Put the tomato in the pan and set on a small fire. Season it with spices and simmer for a couple of minutes. Remove from heat, add finely chopped garlic and mix. Spread tomato in caviar and cook another five minutes.
4. We distribute hot caviar to sterile jars. Add 70% vinegar essence at the rate of a teaspoon per liter jar. Immediately hermetically roll, turn over and leave to cool, covered with a blanket.
Recipe 6. Caviar of milkberries for the winter with bell peppers
Ingredients
milk mushrooms - three kilograms;
salt;
carrots - kilogram;
freshly ground pepper;
Bulgarian pepper - a kilogram;
onions - kilogram;
vegetable oil - 300 g
Method of preparation
1. Soak mushrooms in salted water for a couple of hours. Peel carrots, wash and cut into four parts. Process onions in the same way. Free the Bulgarian pepper from the stalks, scrub the seeds, rinse and cut into chunks. Drain with some water. Mushrooms and vegetables, twist through a meat grinder.
2. Place the resulting mass in a thick-walled pot. Pour in vegetable oil, pepper and salt. Simmer on low heat, stirring occasionally, for an hour.
3. Prepare ready-made hot caviar in sterile jars. Immediately seal hermetically with boiled caps. Turn the preservation and leave to cool, covered with a blanket. Keep the eggs in a cool dark place.
Caviar of milkberries for the winter - tips and tricks
Before processing, it is desirable to soak milk mushrooms in salted water for a couple of hours. This will save them from bitterness.
Boil the caviar in a thick-walled pan or cast-iron cauldron.
Vegetables can be pre-fry separately.
Boiled milk mushrooms can be crushed through a meat grinder, or very finely chopped.
If you like spicy dishes, you can add finely chopped chilli to your caviar.
