Mushroom caviar is one of the best snacks, which is not ashamed to put even on the holiday table. In addition, it can be used as a filling for pies, for cooking other dishes. In addition, mushroom caviar, which is easy to do for the winter, is very inexpensive.
Basic rules for cooking mushroom caviar
To mushroom caviar, harvested for the winter, was really tasty, you must follow a few important rules.
- Any mushrooms are suitable for cooking mushroom caviar, as long as they are edible. However, this does not mean that they do not need to sort and process. All mushrooms must be inspected, and we must remove them; litter, rotten, wormy and overgrown must be thrown away. If mushrooms related to conditionally edible are collected, they must first be soaked in water, diluting some salt (10 g per liter) and citric acid (2 g per liter) in it.
- The most delicious caviar is obtained from chanterelles and mushrooms, as well as from the legs of mushrooms, especially those related to noble ones. When salting the caps, many legs remain, from which it is quite possible to make several jars of caviar for the winter.
- Mushrooms, from which mushroom caviar is prepared for the winter, should be boiled for at least 40 minutes within 40 minutes. Vegetables for this snack are usually fried.
- Mushroom caviar, like any other, should have a uniform consistency. For this reason, mushrooms and vegetables must be chopped. If vegetables can be rubbed through a sieve, then the structure of the mushrooms will not allow them to do this - they will require a blender or meat grinder to grind them.
- Cans for mushroom caviar can be used only sterilized, covers for them too. It is undesirable to close metal lids, plastic ones are better suited. However, it is possible to store mushroom caviar closed with nylon covers only in a cool place - in the refrigerator or cellar. If you plan to store canned food at room temperature, you will have to use metal.
Otherwise, the cooking process depends on the selected recipe.
Mushroom caviar with lemon
Composition:
- mushrooms - 1 kg;
- bulb onion - 0, 2 kg;
- parsley - 50 g;
- vegetable oil - 100 ml;
- lemon juice - 20 ml;
- salt - 20 g;
- black ground pepper - a pinch.
Method of preparation:
- Cut the prepared mushrooms into small pieces of arbitrary shape, cover with water so that it covers them completely, add salt and cook for 50 minutes, constantly removing the foam.
- Peel onions, cut into small cubes, fry in a large amount of oil.
- Wash, dry the parsley, chop it finely.
- Fold the mushrooms into a colander, let it drain, cool and turn through the meat grinder.
- Combine the mushrooms with greens and onions, pouring all the oil remaining in the pan into them.
- Add lemon juice, pepper, stir.
- Spread on sterilized jars, close tightly. When they cool down, clean in a cool place.
Although the composition of this snack is simple, it turns out to be very tasty.
Spicy mushroom caviar
Composition:
- white mushrooms, brown boletus, aspen mushrooms (or their legs) - 1 kg;
- onion - 0, 6 kg;
- vegetable oil - 0, 2 l;
- apple cider vinegar (6%) - 80 ml;
- water - 1, 5 l;
- salt - 20 g;
- cilantro - 50 g;
- dill - 50 g;
- parsley - 50 g.
Method of preparation:
- Wash and cut the mushrooms into small pieces, cover them with salt water and cook for 40 minutes, removing the foam that forms.
- Remove the mushrooms with a slotted spoon, cool and scroll through the meat grinder.
- Chop the peeled onions and fry them in the oil, also chop them with the help of a meat grinder.
- Finely chop pre-washed and dried greens.
- Mix the mushrooms, herbs and onions, pour in the remaining oil and vinegar, mix everything well.
- Spread the eggs in sterilized cans of the same size.
- Put the jars in the pot, and put a towel on the bottom of the pot. Pour in water so that it reaches the shoulders of the cans. Put on the fire.
- After boiling water in a saucepan, sterilize the jars for 40 minutes.
- Close with boiled caps.
Caviar cooked according to this simple recipe turns out to be very fragrant.
Spicy mushroom caviar with onions and carrots
Composition:
- mushrooms - 2, 5 kg;
- carrots - 0, 5 kg;
- onions - 0.5 kg;
- table vinegar (9 percent) - 25 ml;
- vegetable oil - 200 ml;
- salt - 40 g;
- ground red pepper - 5 g.
Method of preparation:
- Boil the prepared mushrooms in salted water for 40 minutes, remove with a slotted spoon, cool, chop in any way convenient for you.
- Peel the vegetables. Chop the onions as small as possible, rub the carrots on a fine grater.
- Heat a glass of oil in a deep frying pan, fry in it first one onion, then it with carrots.
- Mix the mushrooms with vegetables, pepper if desired.
- Put out the resulting mass for an hour. At this time, it is necessary to mix it often so that it does not burn.
- Pour vinegar 5 minutes before readiness.
- Spread the ready-made caviar over the banks that should be sterilized before. Roll up the jars and turn the lids down. After the roe has cooled, store for winter.
This spicy snack can be stored at room temperature.
Mushroom caviar of mushrooms with tomatoes
Composition:
- boiled mushrooms - 1 kg;
- tomatoes - 1 kg;
- onions - 1 kg;
- vegetable oil - 0, 2 l;
- tomato paste - 50 g;
- salt - 10 g;
- sugar - 20 g;
- black peppercorns - 5-6 pcs.
Method of preparation:
- Pour boiling water over the tomatoes, peel, cut off the seal in the region of the stem, cut into large pieces.
- Peel and cut the onion into small pieces.
- Vegetables together with honey mushrooms skip through a meat grinder.
- Place the vegetables in the cauldron or thick-walled pan with the mushrooms, pour in the butter, add salt and sugar, put the tomato paste.
- Cook under a lid on a quiet fire, stirring often, for an hour.
- Place several peas in the bottom of the sterilized jars.
- Fill the jars with caviar, close the lids, turn them over.
- Cover with a blanket and leave for a day. After the specified time, put in storage.
Such mushroom caviar is very appetizing, it has a rich color and a delicate texture.
Mushroom caviar with vegetables
Composition:
- mushrooms (already boiled in salt water) - 1, 5 kg;
- Bulgarian pepper - 0, 5 kg;
- carrots - 0, 5 kg;
- onions - 0, 5 kg;
- tomatoes - 0.5 kg;
- vegetable oil - 0, 2 l;
- salt - 20 g;
- black ground pepper - 5 g.
Method of preparation:
- Peel carrots, wash, cut into small pieces of any shape.
- Wash the peppers, cut the stalks, remove the seeds. Cut each pepper into 6-8 pieces.
- Remove the husks from the bulbs, cut each into 4-8 pieces.
- Wash tomatoes, cross-cut cuts on them, lower into boiling water for 5 minutes, remove, cool, peel, chop as you like.
- Mince all vegetables through a meat grinder or chop with a blender.
- Grind pre-cooked mushrooms in the same way.
- Mix the mushrooms with vegetables, add salt, pepper, cover with oil.
- Simmer on low heat for an hour. All this time, make sure that the vegetables are not burnt, as needed, mix everything.
- Spread over prepared banks, seal them and wrap them upside down, turning them upside down. After cooling, turn the lids up and clean for the winter.
Mushroom caviar with vegetables has an unusual, but very seductive taste. Its worth a try at least once.
Caviar from salted mushrooms
Composition:
- salted mushrooms - 1 kg;
- bulb onion - 0, 2 kg;
- vegetable oil - 100 ml.
Method of preparation:
- Rinse the mushrooms well.
- Dice and fry the onions.
- Skip the onions and mushrooms through a meat grinder, mix with the remaining butter.
Such caviar can be eaten immediately, can be removed for the winter. In the latter case, it must be decomposed into sterilized jars, pour another spoonful of oil into each top (besides that indicated in the recipe), and close with plastic covers. Store this caviar can only be in the refrigerator.
For whatever recipe caviar is prepared, it will be a tasty snack, which you can eat with spoons, spread on bread, add to various dishes.
