Healthy and nutritious mushrooms are called vegetable or forest "meat." They are rich in carbohydrates (specific fungal sugar mycose or trihalose, glycogen or “animal starch”), proteins, and they also contain up to 1% of free amino acids. In addition, there are minerals (phosphorus, potassium, sulfur, magnesium, calcium, sodium, chlorine), vitamin A (carotene), vitamin C, vitamins B, vitamin PP and a large amount of vitamin D. Each type of mushroom is characterized by certain beneficial properties. For example, in mushrooms there are more (than in other types) enzymes that improve the breakdown of fats, proteins and carbohydrates.
But valuable substances can enter the body only with proper preparation, since they are all difficult to extract from fungal cells (chitinous membranes interfere). Thanks to a special culinary processing, it is possible to increase the digestibility of mushrooms. The most important requirement is their grinding. The smaller the slices of mushrooms, the more beneficial substances get into the human body. Therefore, sauces made from mushroom powder or mushroom caviar for the winter, which many housewives stock up on, are considered the most useful culinary dishes. Use caviar as a sandwich mass or serve as a snack. This article describes some original recipes. After reading it, you will learn how to cook mushroom caviar for the winter.
Recipe 1
A delicious mushroom caviar for the winter is obtained from a mixture of dried and salted mushrooms. Ingredients:
- 500 g of salted fruits (milk, valui, russula, butter, chanterelle; you can use those that are not very beautiful in appearance), washed with cold water
- 250 g of any dried mushrooms, washed and boiled until tender;
- 5 tablespoons of vegetable oil;
- 2 large onions, chopped in a blender;
- 7 cloves of garlic (or to taste) are chopped with a knife very finely;
- 5 teaspoons of 3% vinegar;
- salt;
- pepper.
All mushrooms are finely chopped or passed through a meat grinder. In vegetable oil, fry the onions until golden brown, add mushrooms and fry for about 10 minutes. Add garlic, pepper and salt. Stew for another 3 minutes, pour vinegar, mix. They are laid out in prepared hot jars and closed with lids made of polyethylene. Mushroom caviar for the winter prepared according to this recipe should be stored in a cold place. They serve it to the table, sprinkled with green onions.
Recipe 2
Excellent mushroom caviar for the winter with vegetables is obtained from honey mushrooms, butter, boletus, boletus or from a mixture thereof. Products required:
- ½ kg. peeled and rubbed mushrooms with a clean cloth or sponge;
- ½ kg. carrots are cut into circles;
- ½ kg. dice onions;
- ¼ kg tomatoes are blanched in boiling water, peeled off the skin and cut into cubes.
Mushrooms are boiled in boiling water, chopped +. The remaining ingredients are fried separately, then twisted in a meat grinder and combined with mushrooms. The mixture is returned to the skillet and stewed for about 15 minutes. It is laid out in prepared hot jars and closed with plastic lids. Store in the dark and in the cold.
Recipe 3
Mushroom caviar for the winter can be prepared not only from fresh, dried or salted mushrooms. If you use pickled flywheels, butter, chanterelles or honey mushrooms, then it will have an unusual taste and will work well as a snack. Ingredients:
- ½ kg of pickled mushrooms;
- 2 medium-sized onions are ground in a blender;
- 4 tablespoons of vegetable oil (preferably sunflower).
The mushrooms are washed, allowed to drain all the water and chopped (it is better to cut in a wooden trough, but you can use a blender or a meat grinder). Fry onion in oil in a pan with a thick bottom until golden brown, add the mushrooms and stew them with the onion, stirring constantly, for about 15 minutes. They are laid out in prepared jars and covered with lids (not metal ones). For long-term storage, caviar is sterilized.