Mushrooms contain a lot of useful vitamins and minerals that make them a valuable food product. They make soups, salads and many other dishes. Especially popular with domestic housewives is caviar from breasts. The main recipes for this original appetizer will be discussed in today's article.
Basic principles
To prepare this dish, you can use salted, dried or fresh mushrooms. In the latter version, you need to pre-wash, clean and boil the mushrooms for half an hour. After that, they should be thrown into a colander, rinsed in cool water and cool.
Depending on the recipe chosen, caviar from breast can be prepared with the addition of onions, carrots, garlic, tomato sauce and other components. All ingredients are placed in a thick thick-walled pan and simmer over medium heat for about thirty minutes. The field of this prepared and not having time to cool the snack is laid out in sterilized jars, rolled up and put away in the pantry.
Salted Caviar
It should be noted that according to this recipe, a very aromatic and tasty snack is obtained, which can not only be served with a side dish, but simply spread on a sandwich. Before you start the process, see if you have all the necessary products at hand. In this case, you will need:
- Three hundred grams of salty breasts.
- One carrot and one onion.
- A tablespoon of sugar.
- A pair of chives.
- A teaspoon of dark wine vinegar.
In order for you to get aromatic caviar from buns, the recipes for which will be presented in this article, in addition to the above ingredients, you need to store a little vegetable oil and fresh parsley in advance.
Process description
Mushrooms are thoroughly washed in cold water to rid them of milky juice, excess salt and acid. After that, they are thrown back into a colander and wait for the excess liquid to drain. The breasts prepared in this way are placed in a blender, crushed to a homogeneous mass and fried for a quarter of an hour in a pan greased with vegetable oil.
Vegetables are peeled, washed under running water and chopped. Dice the onion, grate the carrots. After that, they are fried separately and cooled.
Chilled vegetables are combined in one bowl with the mushroom mass. Shredded garlic, wine vinegar, sugar and ground pepper are sent there. All mix well and serve.
Winter caviar: recipe
This option is interesting in that it implies the use of dried mushrooms. Unfortunately, not every kitchen constantly has this product, so you need to worry in advance about its purchase. To make this appetizer you will need:
- A pound of dried mushrooms.
- Ten milliliters of vinegar.
- Five heads of onions.
- One hundred and fifty milliliters of sunflower oil.
In order for caviar made of mushrooms made by you to pleasantly surprise everyone who will taste it with its taste, you need to supplement this list with salt and spices.
Cooking technology
It is advisable to start the process the night before. For this, dried mushrooms are poured with cool water and left overnight. In the morning, the breasts are washed under the tap and laid out in a suitable saucepan. After that, they are filled with water, put on a stove and brought to a boil. Mushrooms are cooked for about forty-five minutes. In order for you to get tasty caviar from buns, it is imperative to periodically remove the resulting foam. The finished product is thrown into a colander, cool and grind through a meat grinder.
The onions are peeled, washed, chopped and passaged over low heat until transparent. After this, the mushroom mass is sent to it and fried for another twenty minutes. At the very end, salt, spices and pepper are added to the pan. Vinegar is poured last, mixed well and removed from the stove. The finished product is laid out in sterile glass jars, rolled up and sent to the cellar.
Piquant caviar from breasts: recipe
How to cook this delicious and aromatic appetizer, you will learn a little later. In the meantime, let's figure out what is needed for this. Before you approach the stove, be sure to check if there is in your kitchen:
- Two and a half kilograms of mushrooms.
- Five milliliters of vinegar.
- Three hundred and twenty grams of onion.
- A glass of vegetable oil.
- Forty grams of garlic.
- Three hundred milliliters of drinking water.
- Three currant and cherry leaves.
- Ninety grams of iodized salt.
So that the caviar you made from the mushrooms does not turn out to be fresh and tasteless, the above list must be supplemented with a bunch of fresh celery and two green buds of dill.
Sequencing
Fresh mushrooms are laid out in bulk dishes filled with cold water and left to soak. After a few hours, they are washed using a special brush, with which you can get rid of adhering dirt and leaves. Large specimens are cut in half, small ones are left as they are.
The loaves prepared in this way are transferred to an enameled pan, poured with salted water and sent to the stove. After boiling, the liquids reduce the heat, remove the foam and boil for thirty minutes.
In a pan greased with warmed vegetable oil, chopped onion and garlic are fried until transparent. The cooked mushrooms are thrown into a colander, washed, cooled and ground in a meat grinder. The resulting mass is combined with fried onions and garlic and spread in a cauldron. Dill umbrellas, cherry and currant leaves are sent there.
All mix well and put on the stove. After the resulting mass boils, reduce the heat and cook under the lid for an hour. It is important to periodically stir the contents of the pan so that it does not burn. Shortly before the end of the stew, dill and leaves are taken from the cauldron and the vinegar is poured there. The finished snack is laid out in sterile jars, rolled up and put away in the pantry. Such caviar from breasts for the winter, the recipe of which was examined just above, can be stored for several months.